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Yesterday I got my first delivery of fruits and veggies from a nearby farm.
I felt excitement and glee -- like opening birthday gifts -- as I pulled out the treasures inside the bag.
In one small container there was a delicate bed of beautiful, fresh, green sprouts.
Even though I have always heard about the benefits of these tender creatures, for some reason they have never become a regular part of my weekly eating pattern.
As I prepped my fresh salad greens, added the sprouts, and savored the delectable flavors in each bite, I started to wonder about the nutrient gifts sprouts offer us.
It seems that more and more research is showing that the nutrients available in a mature plant are found in much higher quantities in the sprouted form.
A recent study on broccoli sprouts showed they contained 10 times the amount of sulforaphane, a potent organosulfur compound that has shown anti-cancer abilities.
Research has also shown the presence of a potent amino acid analog found in alfalfa that has disease fighting qualities benefiting people suffering from pancreatic, colon and leukemia cancers.
There are many varieties of sprouts including broccoli, alfalfa, cauliflower, mung bean, radish, and sunflower to name a few. Add sprouts to salads, soups, a sandwich, an egg dish, or a wrap.
Watch this video by Meghan Telpner, "Sprouts, Sprouts, let it all out," which is like a class on Sprouting 101, for more information.
More about Danny Arguetty, M.A.
Danny Arguetty, M.A., a Nutrition, Health and LIFE (Living in Free Expression) Counselor, has been involved in the health field for the last decade. He guides and works privately with clients utilizing customized programs based on bio-individual needs and diverse life situations.
He specializes in yoga privates, weight loss, digestive disorders, healthy aging, sugar/caffeine dependencies, persistent fatigue, chronic stress, relationship support, life coaching and practical healthy living strategies.
Arguetty is also a faculty member at Kripalu Center for Yoga & Health, Adjunct Faculty at Williams College, and author of Nourishing the Teacher: inquiries, contemplations & insights on the path of yoga. He leads 200hr Yoga Teacher Trainings in Southern California and Advanced 500hr Trainings in Kerala, India.