Sprouts

Most sprouts are easily digestible because of their high content of available enzymes and because the sprouting process predigests the nutrients of the seed. Tests have shown that when seeds are sprouted, their nutrient content increases by 50 to 400 percent (Rita Romano, Dining in the Raw). Sprouts have 10 to 30 times more nutrients than the vegetables that they grow into.
That's not all. Sprouting a grain like wheat turns it from an acid- forming food into an alkaline-forming one. To see why this is important, refer to "Acid / Alkaline Balancing" in chapter 7.
Sprouting is as easy as 1 -2-3.
• Soak your seeds in pure water for about 8 hours (except buckwheat).
• Drain the water off the seeds and rinse them 2 to 3 times daily.
• Harvest the sprouts when they grow roots!
Most sprouts can be grown in the dark but darkness is not necessary. The leafy ones like alfalfa need daylight to become green. Once the sprouts are mature, store them in the refrigerator, in a breathable container as they are alive and need to breathe, rinsing once every three days but ideally eaten as soon as possible. Buckwheat needs only two hours to soak and must be rinsed frequently. If soaked longer they may become slimy. Buckwheat is not suggested for those new to sprouting.
I have been sprouting all types of greens and grains in my camper for years, which leads me to believe that it can be done almost anywhere, by anyone.
I personally do not eat sprouted beans often because they sometimes create gas in my system. I refrain from eating alfalfa sprouts because they are said to contain a substance called carayanine which is suspected of causing adverse effects on the health of some people. I also avoid eating buckwheat greens (sprouted buckwheat seeds do not seem to be a problem) because of a naturally occurring substance called fagopyrin occurring in the green leaf. This substance is known to cause hypersensitivity to sunlight in animals and some people. Fagopyrin can cause the skin to turn red or pink and develop a burning sensation when exposed to the sun. I do eat sprouted kamut (an unhybridized strain of wheat).
Other sprouts that agree with me and I enjoy eating include clover, fenugreek, mustard, broccoli, radish, onion and sunflower in reasonable quantities. I use some of these sprouts to spice my food rather than using dried spices that have lost much of their nutritional value and vibrancy.