Mens Health Blog. Medical Blog

First, make sure that the seeds or grains you buy for sprouting are packaged for food. Under no circumstances use seeds that are sold for planting; they more likely than not contain mercury compounds or other toxic chemicals. Play it safe and buy your seeds and sprouting grains at your health food store.

The seeds most commonly used for sprouting are: alfalfa, mung beans, soybeans and wheat. . There are many different methods of sprouting seeds. Slow germinating seeds, such as wheat or soybeans, can be soaked in water, for two days (changing water twice a day) then spread thinly on a plate or paper towel for two or three days, rinsing them under running water three times a day to prevent molding.

Here’s my own way of sprouting seeds: Place two tablespoons of alfalfa seeds in a quart size jar and fill with water. Let soak overnight. Rinse seeds well the following morning and place them back in the glass jar without water, covering the jar with a cheese cloth held on by a rubber band. Keep rinsing the seeds three or four times a day. In two or three days, alfalfa sprouts are ready for eating. When seeds are fully sprouted, that is, the sprouts are one to two inches long, place the top on the jar and keep them in the refrigerator if they are not eaten right away. Sprouts can be eaten as they are or mixed with salads or other foods. They can be also ground up in a drink, preferably with vegetable juices.

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