A while ago I wrote on an article on the basics of sprouting (find it here) which mentioned just a few of the wonderful benefits that can be gained from sprouts. Today I would like to take a deeper look at the benefits of sprouts and their amazing properties.
From a Western perspective, sprouts are very nutritious as they are a good source of many vitamins and trace minerals that many people in this country are deficient in, they have a low glycemic response, and are a good source of dietary fiber. What makes sprouts most interesting from my perspective is the presence of a chemical called coumarin.
Coumarin is a naturally occurring, fragrant chemical present in most feed plants and several other common foods (like cinnamon (cassia sourced), strawberries and cherries). A feed plant is any plant that is used to feed livestock or which graze lands are planted with, such as alfalfa or clover, two very common sprout seeds. In concentrated forms, coumarin is toxic to the body and is one of the precursors used to make rat poison and blood thinners, that’s not the interesting part. The interesting part is that coumarin in small quantities, as found in sprouts, increases our sensation of satiation. It makes us feel fuller faster by making the body think we have eaten more than we have so we are less inclined to overeat. Scientist believe this property in these plants was evolved as a way to stave off over feeding by grazing animals to give plants a chance to seed. If you would like read more about coumarin, here is the wikipedia article.
From a Chinese medicine perspective, sprouts, are also an […]