1. The Magic Powers Of SPROUTING
Activating Potential

2. Why Sprout? Activate POTENTIAL by by releasing “inhibitors”
ENZYMES = electric ENERGY (negative electrons which act to alkalize and neutralize free radical damage)
grown easily in four to six days and require no effort and very little cost.
Increase quality and quantity of PROTEIN
Barley Grass -Original seed 10.1% 4 day old 10.8% 6 day old 13.7% 8 day old 14.9%Wikipedia, Morgan, 1992
(mung bean sprout protein content equal to steak)

3. Break Down INHIBITORS! (phytic acid)
Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake

4. Increases in Crude Fiber content
Cuddeford (1989), based on data obtained by Peer and Leeson (1985), stated - “In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose”.
Chung et al. (1989) found that the fibre content increased from 3.75% in unsprouted barley seed to 6% in 5-day sprouts.”

5. NUTRIENT DENSITY
According to Shipard (2005) - “Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have B vitamin increases, compared to the dry seeds, of - B1 up 285%, B2 up 515%, B3 up 256%.
Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C.
Compared with mature plants, sprouts can yield vitamin contents 30 times higher.”

6. Inflammatory Omega 6 Fats TRANSFORM into Anti-Inflammatory Omega 3 Fats!
Most seeds/grains are SKY HIGH in Omega 6’s
Main cause of obesity/health problems because of chronic inflammation
REMEMBER…GREEN = OMEGA 3
So when a seed sprouts and starts to “green up” the fats are shifting into omega 3’s!!!

7. We are MASTERS OF OUR FATE NOT Victims of our Genes!
THE PRIMACY OF DNA IS DEAD!!
Take the DNA out of a cell, the cell lives on. Take the cell membrane out of the cell… the cell dies immediately!
Cell membrane interprets your inner environment and sends signals to DNA to carry out the appropriate actions.
“IT’S THE ENVIRONMENT, STUPID!”
We are the drivers of our own biology by the way we create, interact with, and, most important, interpret our environment.

8. The Brain of Your Cells Is...
The Cell MemBRAIN! It interprets the environment and tells DNA what to do!

9. Create A Quality Membrane!
Cell membranes that are not made of fluid and resilient fats (EPA/DHA) and low in the basic framework of vitamin C and the potent anti-oxidants...Bioflavonoids (colorful foods, citrus whites and peels, onions, blueberries, cherries, grapes, etc.) will break open too easily and spill out the contents of the membrane causing an inflammatory/immune reaction. Lack of Omega 3 also means BAD CELLUALAR COMMUNCATION
Cell Membrane Health Can Be Measured by Bioelectrical Impedance Analysis (BIA)!!

10. DHA: Essential Brain Fat
Highest concentration of all fats in brain cell membranes
More than 25% of your grey matter (thinking brain) is made of DHA
Primarily concentrated in SYNAPSES where it influences neurological behavior
Reduces hyperexcitability and neuron death
DHA deficient animals show reduced binding of serotonin and dopamine
Radiator Fluid For Your Brain!! Cooling effect

11. DHA Deficiency
Learning disabilities and delay in developmental milestones
Reduced visual acuity and tracking
Increased aggressive behavior
Increased risk of depressive disorders

12. Excess Arachidonic Acid
From too many omega 6 fats (grains, grain fed animal products, vegetable oils (except XV olive, coconut, flax)
Blocks glutamate re-uptake (leaves more in synapse = more cell death)
Blocks binding of GABA (peaceful easy feeling)
Stimulates brain to release CORTISOL! (Nutrition induced stress!)

13. YIN/YANG Effect of Fatty Acids in CNS
DHA is INHIBITORY
Arachidonic Acid (from too much omega 6) net effect is EXCITATORY!
Brain Cell Membranes are either Stabilized or Destabilized by fatty acid composition.
Choose your fats and oils wisely!!

14. Grass fed animal products
GREEN FOOD, Hemp, flax,
walnuts
Grass fed animal products
INSULIN
Factory farm grain fed
Increased clotting increased muscle spasm increased allergies mind agitation
Fluid cell membranes, anti-inflammatory , anti clotting, calm, focused mind, better hormone regulation

15. Fat Balance - The Omega 6:3 Ratio
Omega 6’s
grains, vegetable oils (soybean, cottonseed, corn, canola)
anything that EATS grains (all factory farm animal products)
Very INFLAMMATORY when overconsumed
Disrupts cell to cell communication!! Poor communication = poor cellular community function= poor health.
Insulin, Estrogen, Thyroid function disrupted

16. Fat Balance - The Omega 6:3 Ratio
Omega 3’s
originally from GREEN FOOD (grass, algae, dark green leafy veggies, flax, walnuts, hemp seed, chia seed, winter squash)
Cold water fish (salmon, sardines, mackerel, tuna, etc)
Grass fed animal products (including eggs)
Anti inflammatory and IMPROVE cell to cell communication = better functioning cellular community = better health!
Improves insulin problems and fat storage
4 to 10 caps daily

17. Grains Affect Vitamin Levels
       Here’s why.  Take a steer off pasture and put him in a feedlot.  As he comes off pasture his O6 to O3 fatty acid ratio is 1:1.  After about 180 days in the feedlot his fatty acid ratio will have increased to the 15:1 to 18:1 range.  As his fatty acid ratio changes his vitamin levels plunge.  Vitamin A in the steer’s liver can drop as much as 80%.  Vitamin E in his muscle tissue can fall 75%.
       This is the same thing that happens to people who eat grains, grain-based foods, and food products from grain-fed livestock.  Alarmingly, knowing scientists estimate that due to the food today’s average American eats he has a fatty acid ratio of from 20:1 to 30:1.  It’s no wonder then that children in America (grain-fed from conception) have ADD and diabetes and are obese.  Their parents are in deeper trouble, yet they are none the wiser.  The entire population resembles deer in the headlights.  It focuses on materialistic consumption while its health and well-being empties into the sewer.
       Leafy, green plants are the foundation foods for all animal life.  Grains are the leafy, green plants’ means of perpetuating their existence and the existence of all animal life.  By violating the natural order of God’s given laws and/or of nature’s way, through grain farming man has created the worst of all WMDs.  Now he’s killing himself off—because it’s cheap and convenient.

18. Alfalfa Sprouts - Saponins
Alfalfa sprouts are one of our finest food sources of another compound, saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.

19. Powerful Cellular Protection
Sprouts have long been famous as "health food" but recent research shows that in addition to being a superb source of nutrients, they also have important curative ability. Sprouts like alfalfa, radish, broccoli, clover and soybean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease.

20. Studies have also shown that broccoli and other types of sprout contain exceptionally high levels of a natural cancer fighting compound called sulforaphane (20 – 50 times more than in mature broccoli) which helps support antioxidants such as vitamin C and vitamin E.

21. Sprouted Grain Bread
Ezekiel is still a lot better than regular bread because of the germination process releasing the "potential" of the seed but unfortunately it still doesn't help a lot to reduce the amount of omega 6's that reside in the seed.
 the omega 3's are in full swing when seeds grow and turn GREEN.  The 6's eventually turn into 3's as the plant grows.  (wheat grass vs wheat flour)
 the other thing about bread is that it's baked.  any heat over 118 degrees destroys all enzymes and eliminates the electrical charge the germinated seeds once possessed.
 and these free electrons are what we need.  they act to neutralize the plus/positive charges that are associated with acids and oxidative stress that "ages" our body.
 so...in summary...Ezekiel is a much better bread option than anything else but the best bread is no bread.   
eat the sprouts while they're still living and capture their energy for your cells.

22. Reduction of Anti-Nutritional Factors
Phytic Acid occurs primarily in the seed coats and germ of plant seeds. It forms insoluble or nearly insoluble compounds with minerals including Calcium, Iron, Magnesium and Zinc, such that they cannot be effectively absorbed into the blood. Diets high in phytic acid and poor in these minerals produce mineral deficiency symptoms in experimental animals (Gontzea and Sutzescu, 1958, as cited in Chavan and Kadam, 1989). The latter authors state that the sprouting of cereals has been reported to decrease levels of Phytic Acid. Similarly, Shipard (2005) states that enzymes of germination and sprouting have the ability to eliminate detrimental substances such as Phytic Acid.

23. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly, and their vitamin content will actually increase.

25. Wheat Grass

26. Low Tech, Inexpensive Tools

27. Pumpkin Seeds Sprouting

28. Hairs, not Mold

29. VERY Handy

30. Type A Little Faster, Please…