How are sprouts grouped? Are they starches?

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Permalink Reply by cakes66 on January 3, 2009 at 3:31pm

Hey Bryan,
I just bought this book the other day.
As far as beans, she says " Nature combines both starch and protein in beans and legume, which means that while they are a natural plant food, they are not easy to digest...If you enjoy beans, keep in mind that they are more starch than protein and combine better with vegetables and other starches than with protein. (pg 40)
I am thinking that this means beans in any form although it is not stated.

Regarding sprouting-she does not seem to address sprouts-she does talk about sprouting nuts and seeds-she states that while she wouldn't discourage it-she doesn't encourage it either. She says that if it helps your digestion when you soak them, then do it but it's not necessary. (241)

The only mention of sprouts (like alfalfa) that I have seen in the book so far is in a few recipes-I will keep reading as soon as I find something relevent to your question I will post:)
I hope this was helpful in some way!
Peace

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Permalink Reply by Marie on January 13, 2009 at 11:16pm

Hi Bryan,

I would say that
sprouted nuts and seeds even if they contain protein are mainly fat
Sprouted grains are starches
Sprouted beans even if a combo of starch and protein are mainly starch
The green sprouts such as broccoli, sunflower greens, pea greens, alfafa, clover....are part of the green family
If more info will let you know

Blessings
xoxo

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Permalink Reply by Diana Allen, MS, CNS on June 14, 2009 at 8:09am

If you let them grow long enough to have a little tiny bunny-ear looking leaf, you can combine the bean sprouts (lentils, mung beans, adukis) as a low starch vegetable or even non-starch (think chinese mung bean sprouts). The sprouts are full of water at that point, way less dense than before.

The same goes for sunflower seeds, which can actually become a green veggie. But they have to be really sprouted. Not just soaked overnight and swollen up.

Whole grains do sprout out but they still remain v starchy. Different story. Still a starch.

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Permalink Reply by AustenFan on September 2, 2009 at 4:00pm

Great info in this thread! Has anyone else tried eating sprouted buckwheat groats with mashed banana, agave and almond milk? Super yummy! I am using up my "raw agave" but will probably not purchase more until I know for sure it's really good for me. Lots of confusing, contradictory info out there!

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Permalink Reply by Diana Allen, MS, CNS on September 3, 2009 at 9:17am

Your cereal sounds very tasty! As for agave, I think it is fine in little bits but you may be better off with one of the powdered sweet "superfoods" like mequite pod meal or lucuma, which are less refined than the agave, in this recipe. My little booklet, Natural & Healthy Sweeteners, gives the lowdown on agave; you can find it on sale for about $2.50 on Amazon (!) or to learn more, please visit my blog: http://eat2evolve.blogspot.com/search/label/agave. Love and light, Diana

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