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AboutWith her clever wit and wisdom, certified nutritional consultant (CNC), Leanne Ely, is bringing people back to the dinner tables each evening. Leanne has a simple philosophy, “Make it and they will come.” She is author of the Saving Dinner series; Leanne also dishes out recipes and advice with her syndicated newspaper column, The Dinner Diva.
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Food For Thought: Sprouting Healthy Thoughts
By Leanne Ely
There's a reason why sprouts are the symbol for life! What? You never noticed how we refer to new babies as little sprouts? :)
Many of the foods that we eat started their lives as plant sprouts. Sprouts have long been recognized as healthy little buggers to have on your plate, but now we know that they prevent disease, energize our bodies and can even reduce some effects of aging!
Let's take a closer look at why sprouts are so healthy.
Alkaline. Sprouts have an alkaline effect on our bodies. Our immune systems are strengthened by alkalizing foods like sprouts! Cancer cells also can't thrive in an alkaline-rich environment.
Oxygen. Raw foods contain oxygen, and cooking those foods destroys that oxygen. Did you know that cancer cells can't live in oxygen-rich environments? Sprouts are full of oxygen and eating them raw on a regular basis is very good for us.
Antioxidants. Sprouts of radish, broccoli, clover and alfalfa have disease-fighting compounds in them called phytochemicals. They're also rich in antioxidants.
Nutrients. Sprouts have more nutrients in them than fully mature plants do. For example, a cup of raw or cooked broccoli contains 1.5mg of vitamin E, while a cup of broccoli sprouts contains 7.5mgs. That cup of cooked broccoli contains 1.5 mg of selenium, while its sprouted equivalent has up to 28mgs. Now, you aren't likely to sit down with a cup of broccoli sprouts, but that should ... Continue
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