Sprouts the Miracle Food by Steve Meyerowitz

Author:Steve Meyerowitz
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2010-03-14T16:00:00+00:00

Mineral Content of Fresh Sprouted Beans Vs. Other Vegetarian Foods

Milligrams per 100 grams edible portion [30A]

Values represent fresh sprouted beans with 70%-95% water content. Milk whole 3.5% fat. New Zealand spinach. Calc-calcium, Mag-magnesium, Phos-phosphorus, Pot-potassium.

Chlorophyll is often awarded top position as the primary nutritional factor in green leafy sprouts. All green plants transform sunlight into food through photosynthesis. This is a miraculous natural event. Imagine--manufacturing nutrients from sunlight, oxygen and water! Although human beings do not have this wondrous skill, we do manufacture one nutrient from sunlight. We form vitamin D on our skin through the interaction of sunlight, cholesterol and calcium. In fact, it is estimated that we make all the vitamin D we need from just a few minutes exposure to sunshine each day. Green plants and grasses are the richest sources of chlorophyll grown on land. Chlorophyll improves the functioning of the heart and cleanses the vascular system, lungs, liver, and colon. Used as an effective treatment for anemia, it nourishes, purifies and rejuvenates the bloodstream.

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