The Auto Sprouter
If you are serious about consuming organic, healthy, clean food daily with minimal work and maximum results this is the Sprouter for you.
Sprouts have the greatest nutrition activity of all raw foods.
This is because sprouts are actually still in the process of growing
They are at the peak of their life force
The body readily absorbs nutrients from sprouts, and they are easily digested.
This saves your body energy because sprouts, or germinated seeds, are pre-digested food; they have what's called a "higher biological efficiency value" than whole seeds, weather raw or cooked.
Sprouts may also have a regenerating effect on the human body.
Why? It's due to the high concentration of RNA, DNA, protein and essential minerals that's found only in living cells.
- Inexpensive to operate
- East to clean
- The Sprouter features an automatic sprinkling system
- No pesticides or sprays
- Sprouting is cheap
- Sprouts can be done at home, all year round
- 12 months warranty
- growing bowl dimensions
- 22cm wide x 14cm high
- water reservoir 3ltr
- total height 38cm
- The Auto Sprouter will spray water for 10 minutes and then turn off for 50 minutes.
- This cycle will continue while the switch is turned on.
Antioxidant Capacity of Alfalfa Sprouts
Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9) cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5).
Kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others.
Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea and one black tea, measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and CU2+, a transition metal.
The green and black teas had much higher antioxidant activities against peroxyl radicals than all these vegetables. However, the tea also showed a prooxidant activity in the presence of CU2+, which was not found with any of the vegetables studied.
A News Extract from Journal of Agricultural and Food Chemistry,
44: (11) 3426-3431 Nov. 1996,
ANTIOXIDANT CAPACITY OF TEA AND COMMON VEGETABLES
By Cav GH, Sofic E, Prior RL
Broccoli Sprouts May Cut Risk of Cardiovascular Disease
In past studies, compounds in broccoli sprouts have been shown to reduce the risk of getting breast and colon cancer and to act as an anti-bacterial agent against Helicobacter pylori, an organism associated with causing stomach ulcers. As reported in the May 10, 2004 edition of Time , a new study indicates that eating broccoli sprouts may cut the risk of stroke, high blood pressure and cardiovascular disease.
The study, headed by University of Saskatchewan health scientist, Bernhard Juurlink, was recently published in the Proceedings of the National Academy of Sciences (PNAS) in the US. "This study is the first to show that broccoli sprouts rich in these compounds, through raising the antioxidant and thereby the anti-inflammatory capacities of cells, can correct major dysfunctions such as hypertension and stroke," said Juurlink.*
Free radicals, unstable chemical byproducts of metabolism, damage cell molecules and lead to cardiovascular disease. Tissues have defenses to prevent the damage caused by free radicals. These defenses can be bolstered by eating foods rich in chemicals called phase 2 protein inducers, one of which is glucoraphanin. Broccoli sprouts contain high levels of glucoraphanin.
"Phase 2 inducers promote the production of phase 2 proteins," says Juurlink. "These proteins either promote scavenging of oxidants or decrease the chance of these oxidants being formed in the first place. The result is a huge multiplier effect. One phase 2 protein inducer likely has the same effect as thousands of typical anti-oxidant molecules."*
To observe the affects of glucoraphanin, researchers fed broccoli sprouts to two groups of rats which were prone to high blood pressure and stroke. One group received sprouts high in glucoraphanin; the other group received a variety which was poor in glucoraphanin. After 14 weeks the rats who received sprouts rich in glucoraphanin had lower blood pressure and decreased inflammation of the heart and kidneys.
If humans respond the same way as these laboratory animals, inclusion of broccoli sprouts in one's diet can have a big effect on one's health. Because broccoli sprouts are so rich in glucoraphanin, just two to four ounces (70 - 140 grams) is all that is needed each day. Juurlink estimates you would have to eat 20 to 50 times as much broccoli to obtain the same benefits.
* Quotes obtained from University of Saskatchewan Web site at www.usask.ca
An Anticancer Clover
When James Duke, Ph.D., an economic botanist and former U.S. Department of Agriculture researcher, tosses red clover sprouts into salads, he isn't seeking simply flavor or crunch. Red clover (Trifolium pratense) contains genistein, an anticancer compound that prevents new blood vessels from forming with in a tumor. (Genistein can also be found in soy, black beans and peanuts.) Since tumors rely on new blood vessels to grow, genistein effectively starves the cancer.
Red clover is one of the world's oldest and most common natural cancer remedies. In fact, one study found that 33 cultures use the herb against the disease. However, it may create problems for certain cancer patients. For example, says Labriola, women being treated for breast cancer with the drug tamoxifen should avoid red clover because tamoxifen prevents estrogen from reaching a tumor, and phytoestrogenic compounds in red clover could undermine that action. In this case, it's possible red clover could feed, not starve, an estrogen-dependent breast tumor, Labriola warns.
( Editor's Note: These same phytoestrogenic compounds can be helpful with menopausal symptoms in women who wish to naturally increase their estrogen levels. )
The scientific study of red clover is still new. Although its anticancer compounds make it an effective cancer-fighting food for some people, only further research will clarify red clover's future cancer treatment role (Cancer Research, vol. 48, no. 22).
An Extract from "In Concert Against Cancer",
By Willow Older
Doctors today are telling us to eat less meat and dairy. What other ways can we get our protein? We can't eat fish all the time.
Beans and grains are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals.
Grown locally year round, sprouts are a good source of protein and vitamin C. 3 ounces of Mung Beansprouts contain 30 calories. A 12-ounce bag served as a side dish or salad is enough for 4 to 6 people.
Medicinally and nutritionally, sprouts have a long history. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago. Sprouts have continued to be a main staple in the diets of Americans of Oriental descent. Although accounts of sprouting appear in the Bible in the Book of Daniel, it took centuries for the West to fully realize its nutrition merits.
In the 1700's, sailors were riddled by scurvy (lack of Vitamin C) and suffered heavy casualties during their two to three year voyages. From 1772-1775, Captain James Cook had his sailors eat limes, lemons and varieties of sprouts; all abundant holders of Vitamin C. These plus other fresh fruits and vegetables and a continuous program of growing and eating sprouts were credited with the breakthrough, thus solving the mariners' greatest casualty problem.
Nutritional Advantages of Sprouts
It is really only in the past thirty years that "westerners" have become interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University. Dr. McKay led off with this dramatic announcement: "Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a ... chop."
Dr. McKay was talking about soybean sprouts. He and a team of nutritionists had spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill have found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested.
fresh sprouts all year round
|| 2-6 days |
|| 2-6 days|
|| 5-6 days |
| Mung Beans
|| 2-5 days |
| Radish Seeds
|| 2-6 days|
|| 2-6 days|
|| 2-5 days |
|| 3-6 days |
|| 2-7 days |
|| 4-7 days |
| Onion Seeds
|| 2-4 days |
|| 2-4 days |
Mung Beans Snowpeas