FYI

• Most seeds, beans, grains & nuts are useable even if not specifically for sprouting. They must be untreated. Don't use garden seeds.
• Seeds are natural. Quality varies. Test. If OK, buy extra. Keep seeds cool & dry. Store nuts & hulled sunflower in refrigerator/freezer.
• Don't expect (or wait for) roots on hulled barley, millet, oats or nuts. Use short sprout cycle & refrigerate. Use in 48 hours or freeze.
• For Combinations, use seeds with similar soak/sprout times, storage life, uses.
• There are 10 to 100 times more enzymes in germinated grains & beans than in raw fruits and vegetables
• According to Dr. Edward Howell, enzymes are at a peak when the root is merely 1/4 inch.
• Small seeds can be water-logged for hours after soaking, limiting oxygen for rapid growth. Centrifugal force moves water in the seed mass to the outer container. (Rock or swing sprouter back & forth. Or put sprouter into a knee-high nylon stocking and twirl it around a few times.) Drain well, then loosen compacted seed mass by slapping around the sides of the sprouter.
   

Although the use of sprouts as a food source for man is as old as mans' use of seeds, it is only in recent times that science has begun to unravel the chemistry of a sprouting seed, and its potential significance in both human and animal nutritional.  Although a dry seed is characterized by a remarkably low metabolic rate, just moistening of the seed can trigger tremendous and complex changes which consist of three main types:  the breakdown of certain materials in the seed (i.e., breakdown of complex fats, starch conversion into simple sugars, breakdown of protein into amino acids), the transport of materials from one part of the seed to another, and the synthesis of new materials from the breakdown products formed.  The only substances normally taken u

• Sprouts are colorful
• Sprouts can be juiced
• Sprouts have different textures
• Sprouts can have a spicy of delicate taste
• Sprouts are Mother Natures finest produce
• Sprouts can be the main ingredient or a garnish
• Sprouts are tasty, delicious and bursting with flavor
• Sprouts can worked into any meal, form breakfast to dinner
• Sprout are as fresh as any veritable directly from the garden
• Sprouts can be blended for baby food, sauces and dressings
• Sprouts are delicious by themselves or enjoy them in salads, sandwiches, stir-fried, salads, soups, steamed or even ba

• Sprouts are ready in 3 to 7 days
• Sprouts require very little space and travel well
• Sprouts are ecomicial, only pennies per serving
• Sprouts Seeds can multiply 8-15 times their weight
• The entire sprout is eaten, including leaves and roots
• Sprouting takes less than a minute per day to grow & prepare
• Sprouts are ideal vegetables for campers, backpackers, boaters and RV’ers
• Growing Sprouts is easy and takes only a few minutes of care per day
• A pound of Sprouts can grow in only 12 inches of space
• Sprouts can be stored in the refrigerator in a jar or plastic bag for up to two weeks