Ann Wigmore, a research pioneer, explains in The Sprouting Book how to grow, maintain, and utilize sprouts to optimize health and vitality. She also discusses interesting historical uses of sprouts, its economic advantages, how to travel with sprouts, pets and sprouts, and more.
The information in this book is invaluable because it can help us today. It has been found in ancient manuscripts that the Chinese were routinely eating bean sprouts to treat bloating, nerve functioning, muscle cramps, and digestion and lung problems. In the 1700s, they were used to alleviate inflammation, edema, rheumatism, and as a laxative. Many people in the Far East still use bean sprouts, as do the Hunzas, who are known for their longevity. In the 1900s, Captain James Cook was able to prevent his crew from developing scurvy from vitamin C deficiency using malt made from bean sprouts while other ships lost half their crews to scurvy.
Sprouts are the easiest and least expensive way to prevent scurvy on the battle field. They are probably the most efficient food for the money. Sprouting seeds contain vitamins, minerals, protein, fats, carbohydrates, and enzymes to grow and sustain a mature plant when placed in the proper environment.
Ann Wigmore states, “Regeneration and rejuvenation of the human body is possible, when it is given a rest from destructive habits and supplied with foods rich in life energy. Moreover, serious degenerative conditions may be controlled, and in some cases even reversed, when positive changes in diet and lifestyle are made.” Sprouts have the ability to stimulate the body’s cleansing and healing powders. This book is the perfect guide for virtually anyone who wants to look, perform, and feel better.
