Nutrition Articles - Nutrition News

At age 22, Colleen Allison was diagnosed with cervical cancer. Facing the possibility of undergoing painful surgery and intensive radiation treatment, she decided there had to be a better option and set out to find it.

Her search led her to Florida where she found the Hippocrates Health Institute. Here she checked herself into a three-week intensive cleansing treatment that included a sprout-filled detoxification diet.

After her stay at the institute she returned to her home in Toronto,without a trace of cancer left in her body. Since then, Allison has devoted her life to sprouting and educating others on its powerful healing properties.

In 1992 she founded Super Sprouts, a living food resource centre in downtown Toronto. Super Sprouts’ services include educational programs on the healing powers of sprouts and other living foods (a living food grows until it is cooked or eaten). All sprouts, raw fruits and raw vegetables fall into this category.

“It’s (sprouting) going to transform your life, whether you want it to or not. Physically, mentally and spiritually,” says Trefor Randall, a production manager at Super Sprouts.

Why are sprouts so healthy? Sprouts are the most concentrated and natural sources of vitamins, minerals, enzymes and amino acids (proteins) known to man.

Some sprouts, including sunflower and wheat grass, are classified as complete food. This means they contain all the essential ingredients needed for a human to live.

When a plant is at the sprouting stage, it is at its highest possible nutritional value. Randall says this is because when a seed sprouts it unlocks all of its stored energy and nutrients. He says when sprouts are eaten, the consumer is getting the best of what the plant has to offer.

Sprouts have been popular in Asia for centuries, but have only recently gained popularity in North America. Randall says this is partly because North Americans are just starting to understand the health benefits of eating raw food.

“A revolution is happening and it’s raw,” Randall says. “People are really getting the message.”

He says a lot of people are coming to Super Sprouts seeking a cure for their health conditions.

Maggie Mumm of Mumm’s Sprouting Seeds, a seed supplier in Saskatchewan, says she has definitely seen a rise in sprouting popularity and as a result her business is increasing.

“Business increases 25 per cent per year,” she says.

Mumm believes this is happening because people are becoming more health conscious.

She says recent research has shown that alfalfa sprouts lower cholesterol levels and broccoli sprouts have 25 per cent more phytochemicals (disease prevention plant compounds) than full-grown broccoli plants.

J.P. Davidson, an urban agriculture assistant at FoodShare in Toronto, says broccoli sprouts have a much higher nutritional value pound per pound than broccoli.

“This is because you're eating thousands of little broccoli plants,” he says.

FoodShare is a non-profit organization that promotes healthy eating through several grassroots projects. These projects include two sprouting farms.

Randall says sprouts also have an amazing ability to cleanse.

This can be seen with the sunflower and the soy plant. He says these seeds can sprout in any toxic environment and still create a pure plant. Soy beans are even used to clean soil polluted by radiation.

Davidson says sprouts are the perfect food for cities because they can be grown anywhere.

“They’re a great way of getting fresh produce, which is really nutritious and great for the environment. No pollution is created from trucking them into the city,” he says.

Randall says the beauty of sprouting is that it can be done year-round, anywhere in the world.

“Everyone is reliant on commercial food and junk food,” he says. “People are starting to want to grow their own food.”

He says produce that has been trucked into a grocery store is already in a state of deterioration.

“Fresh is the best way to eat any produce,” he says. “Grow it (sprouts) so your going to eat it within 12 hours. Once you cut it, it starts losing its energy, it starts deteriorating.”

Sprouts aren't entirely perfect. Davidson says E. coli and salmonella contamination in sprouts is a serious concern. Seeds become contaminated with these air-borne illnesses when manure infected with the bacteria gets into the cracks and crevices of the seeds shells.

“For safety sake you need a seed supplier who has a good reputation,” Randall says, adding that Mumm’s Sprouting Seeds is one these suppliers.

“All of our sprouts are certified organic. That means they (the seeds) are handled and stored in clean conditions and regular pathogen tests are conducted on them,” Mumm says.

At home, she advises consumers should use normal food handling procedures. This includes washing hands and keeping food preparation spaces clean.

Mumm’s, Super Sprouts and FoodShare all wash their seeds in food-grade hydrogen peroxide before sprouting.

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