Bananas were the first to acquire superfood status at the start of the 20th century around WW1. There was no scientific evidence to support this claim, only the enthusiasm of the advertising company to promote the import of bananas for The United Fruit Company. Once the word was endorsed by medical journals, in relation to the health benefits of bananas, the popularity of the word soared, gaining momentum in the last part of the 20th Century.
What is a Superfood?
There are many foods cited for being super from blueberries to kale, broccoli to spirulina. They have earned this reputation due to their dense nutrition; they have been linked to the prevention of a disease and they offer health benefits beyond their nutritional value.
Sprouts
One of my favourite superfoods is sprouts. Broccoli sprouts have been described as broccoli on steroids because they pack a punch when it comes to nutritional value and health-promoting properties.
Sprouts are germinated from the seeds of nuts, beans, vegetables, and grains, in a mason jar. Sunflower seeds, chickpeas, mung beans, broccoli, alfalfa, radish, fenugreek, lentil, clover, and more can be used. Over time shoots will start to grow from the seed and within 2-6 days they can be harvested.
Seeds have a concentrated source of nutrition necessary for the growth of a plant. The process of sprouting increases the amount of nutrients making sprouts a rich source of fibre, essential amino acids, antioxidants, phytochemicals, phytosterols, enzymes, prebiotics, vitamins, and minerals. A powerhouse of nutrition higher than the plant itself.
Benefits of Sprouts
Studies show that sprouts can boost your immune system because of the high vitamin C, A and K content.
A 2013 study in the Journal of Medicinal Food found that broccoli sprouts were effective in managing type 2 diabetes due to the high level of sulforaphane.
(Sulforaphane is the chemical compound, commonly found in cruciferous vegetables, that produces the smell when cooking e.g., broccoli, Brussel sprouts, cabbage, and kale.)
Sprouts are an excellent source of fibre. As we know fibre is an important food for the gut microbiome and to maintain regular bowel movement.
Risk of Eating Sprouts
There is a concern that sprouts are responsible for food poisoning. Studies show that commercially grown sprouts are a risk for food borne pathogens while growing, in transit and sitting on supermarket shelves. Most commercially grown sprouts are grown with disinfectants like chlorinated water to reduce the risk of contamination. Sprouts should always be washed well. Infants, pregnant women, older people, and those with weak immunity are encouraged to cook their sprouts before eating. Sadly, cooking sprouts will reduce their nutritional content.
Sprouts are easy to grow, some seeds are quicker to sprout than others. I've dabbled occasionally myself. The advantage of growing them yourself is more choice and of course it is cheaper than buying. However, homegrown sprouts are also at risk of pathogens, therefore remember to wash them well, store in the fridge and eat within 5-days.
Cath is co-founder of Dream Awake with her sister Fin Walker. They run workshops, guiding individuals on a journey to reconnect and remember who they are. By stepping into their true essence, they dream their world into being.
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