Even in the works of Hippocrates and traditional healers Ancient India, among the descriptions of other medicines, there are references to the most common sprouts of sprouted wheat and about their useful and medicinal properties. Even then people understood that sprouted wheat has medicinal properties. Ancient Egyptians have always been sure that it is the wheat sprouts that will help to preserve youth and strength for many decades.
The healing properties of sprouted wheat for a long time were well known and on the lands where our ancestors lived with you. Wheat germ was used as a preventative for of beriberi, or even as a daily food, available to almost everyone and uncomplicated. Any of you, for sure, had to hear the expression "Christmas osovo" or "festive kutya", and these dishes of traditional Slavic cuisine are prepared from the grain of wheat, which has sprouted. From the middle of XX century adding wheat sprouts to the daily diet has become a good habit, if viewed from the perspective of world nutrition. And the results of the biochemical studies carried out at that time proved once again the fairness of the opinion of our ancestors that the young shoots of wheat, in fact, are famous for their medicinal properties, and since then they have become one of the standards of correct and healthy nutrition. Now, in the age of development "Progressive" foods, who mercilessly squeeze their rivals less ready for such ruthless competition, still have enough people seriously concerned with their health. They still choose from products offered by the supermarket assortment, proven for centuries. Among such people, sprouted wheat is still popular today, its medicinal properties and nutritional value are not subject to doubt. So what is the secret of this simplest and most useful product? The thing is that in the core of wheat grain, which grows, during this process Enzymes are activated. - special enzymes, through which nutrients contained in the grain, split, forming compounds that are easily assimilated by the human body. In addition, in the germinating grain there is much more content of vitamins B and E.
We need only remember which healing properties of germinated grain are known since ancient times and that the latest studies have been added to them. The hard shells of the grains converted by the processing process into wheat bran have a lot of insoluble cellulose, promoting the processes of digestion. When it enters the body, it swells from the water, stimulating the emptying of the intestines, along its way sucking carcinogens, toxins and toxins that have accumulated in the digestive tract. In view of this, regular use as food of sprouted wheat renders the feasible help to those people who suffer from constipation. At the same time, such food prevents cancer of the colon and rectum. Soluble fiber, in which sprouting wheat also does not lack, helps maintain the optimal balance of intestinal microflora, promotes the removal of cholesterol, toxins and bile acids from the body.
sprouted wheat grains
But the healing properties of sprouted cereals do not end there either. When the fiber enters the body, it is slows down the absorption of carbohydrates and lipids, and this means that such food can be recommended to everyone who wants to get rid of excess weight. In addition, its medicinal properties contribute to the prevention of diabetes.
Germinated wheat takes upon itself the restoration of normal operation of the cardiovascular, sexual and nervous system, strengthens immunity, creates a protective barrier to external infections and viruses of colds.
With all this, such food is by no means a luxury: it is accessible to all and cheap. Rich in various vitamins and minerals, grains are a worthy alternative to vegetables and fruits that are inaccessible in winter.
Prokrochennuyu wheat is better to eat before lunch, because at night the stomach will be hard to cope with such food. For the same reason - in order not to overload the digestive system - it is desirable to grind the grain before consumption on a meat grinder or thoroughly chew. The daily norm of sprouted wheat is - 50-100 g.
The way in which you prefer to use this product is a matter of purely your gastronomic predilections. Wheat can be eaten as usual porridge, stuffing to baking, an addition to vegetable salads and soups, second courses. Grind her grain with a coffee grinder and get flour from malt, you can add it to sauce, dough, cream, seasonings. And if you mix wheat with water, or boiled milk, you will get a very useful jelly, rich in vitamins. Dried wheat sprouts can be added to various pastes from cottage cheese, mayonnaise, meat or cheese, but, naturally, like any other product, fresh grains of sprouted wheat are much more useful than dried ones.
Do not imagine that sprouted wheat is used only in cooking. Her properties are appreciated in the dignity and in the field of cosmetics: from now on she feels quite comfortable in the role of the main constituent of various masks. If you decide to get away from the usual food, which, due to its composition, is less credible, and start eating more healthy and healthy foods, remember that each product has its own restrictions on consumption. Since this is not easy food for your stomach, it is not recommended for people suffering from gastrointestinal diseases, stomach ulcers and diarrhea. Children under 12 who have recently undergone surgery, such food will also not be ideal.
Even if you have never had to listen to such diagnoses in your life, remember, nevertheless, that courses of preventive nutrition with the use of sprouted wheat are recommended to be conducted no more often than once every year. It is best to take this course for two months, with the most optimal period - the end of winter - the beginning of spring.