Sprouts
The Chinese discovered the potential of sprouted foods over 3000 years ago and now, with modern methods of food analysis, their wisdom is being recognised by the rest of the world. Sprouting is a natural process; the seed is transformed from a state of latent energy into a completely living form with the assistance of water and air. As the seed begins to sprout, those elements contained in it are used to provide energy. The nutrient quality and digestion of the seed, grains and legumes is improved.
Sprouted seeds are one of the best sources of’live enzymes’. Enzymes are the catalysts for all living development. There are very few foods in this world which are able to supply the amount of enzymes found in sprouts. They also supply an excellent source of certain  vitamins, vitamin C, vitamin E, vitamin G, vitamin K, vitamin U and amino acids.
Alfalfa is probably the most common sprout known to man. Alfalfa means ‘best food’. Alfalfa contains an abundance of alkaline minerals, as well as protein, vitamin Ñ, Â group vitamins and traces of vitamin Â12. It also contains at least eight known enzymes that enhance healthy digestion and provide new life to body cells.
Wholegrains and Legumes
Barley, oats, rye and wheat contain high amounts of lignan. Lignan blocks harmful oestrogens, and may prevent hormone-induced cancers such as breast and colon cancer.
Grains, such as brown rice, buckwheat and barley contain an immense array of health benefits. Phytic acid, found in all grains, binds to the mineral iron and prevents it from causing free-radical damage that leads to cancer. Grains are rich in the amino acid arginine, which is a potent cancer-fighting nutrient.
Barley helps prevent some forms of cancer (due to protease inhibitors, which suppress the action of various carcinogens in the intestinal tract). Brown rice may decrease the incidence of breast, colon and prostate cancer. Wheat bran, although quite harsh on the digestive tract in its raw form, is believed to decrease the incidence of colon cancer.
Legumes are rich in protease inhibitors which help to prevent cancer by counteracting toxins within the intestines.
Wine
Wine, especially red wine is believed to prevent carcinogens from causing dangerous chromosome mutations that lead to the onset of cancer. This is due to the high gallic acid content found in red wine. However, it should be drunk in extreme moderation as alcohol is also known to be carcinogenic itself.
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