To germinate and bring about its enzymatic activity, a grain needs water, air, and heat.
When a grain germinates, its proteins are transformed into much more digestible amino acids, its carbohydrates into simple, perfectly assimilable sugars, and fats into fatty acids. Vitamins multiply. These are all processes that the body does not have to perform.
In fact, germinations are said to be predigested foods that allow the body to conserve its energies.
Why germinate seeds?
- Sprouting greatly increases the nutritional value of the grain.
- Germination is a real vitamin factory.
- Germination is a predigestion of food.
- Germination develops vital principles ( enzymes ).
- Germination makes it possible to eat immature plants, therefore very concentrated.
- Sprouting fills the gaps in a grocery store and winter diet.
- Sprouting is a great source of chlorophyll.
- Sprouting is an alternative to cooking.
How to germinate the seeds?
It is a natural process that is extremely easy to perform.
Basically, you can say that mung beans, chickpeas, and black beans need 12-24 hour soaking. Grains like wheat, barley, rye, and oats as well as lentils should soak for 10 to 12 hours. Finally, the shelled sunflower, alfalfa, and sesame, about 4 hours, and corn 24 hours.
- Always use pure water, never tap or sparkling water.
- When the soaking is complete, discard the water.
- Put the seeds in a jar without a lid on which you place a mosquito net.
- Tilt the jar so that the water drains.
- Rinse two to three times a day and cover with a cloth so that your seeds are in the dark.
- As for almonds, walnuts, filberts, and pecans, we buy them raw. They are considered to be germinated after soaking for about eight hours. Sesame needs a four-hour soak.
- Seeds that are too old or of poor quality
- Lack of air ( too many grains in the pot / too closed place )
- Excess moisture ( bad drainage )
- Poor water quality