We offer Green Vitamin grain and seed Sprouter proudly made in Ukraine to make every family healthy

14 January 2016


 January 14, 2016
Проростки овса голозерного

Oats is an annual herbaceous plant of the cereals family. Homeland is considered northeastern China and Mongolia. About 40 species of oats are known, most of which are grown on the Eurasian territory with a moderate climate. Flour, groats and flakes are produced from oat grains. The healing properties of the oat plant have been known since the time of Hippocrates – it is used to strengthen and cleanse the body. To Britain oats came from Rome, and since the XII century British so loved the porridge that it became their national dish.

Oat grains germinate easily and quickly. Only “naked”* oats are suitable for sprouting. The naked oat plant grains are not damaged by shelling, they are easy to sprout, and the grains can be eaten as a whole, because there is no rigid shell.

Taste of sprouts: milky nutty, juicy.

Sprouting instructions:

  1. Sort 3-4 tablespoons of naked oats, wash, soak in the Sprouter for 6-8 hours (i.e. for the night), the grains must be completely covered with water.
  2. Rinse with clean water several times in the morning, shake (to saturate the grains with air), keep moist for 1-3 days.
  3. Wash and shake every 6-8 hours until the sprouts appear of the desired length.
  4. Eat at once or place in the refrigerator in an aired glass container (but not more than for two days).

Oat grain sprouts are largely superior to other grain sprouts because oat grain is characterized by an optimal ratio of protein (9-20%), fat (11%), carbohydrates (40%) and B vitamins. Oats contain a lot of soluble fiber, vitamins E and K, it is a source of calcium, iron, magnesium, sulfur, silicon, chromium, zinc, fluorine, iodine. The amount of vitamin C increases during germination from 0.88 to 23.71 mg / 100g.

The total antioxidant capacity (CCA) during the germination of seeds of this plant increases 9.8 times and on the fifth day reaches 334 mg / 100g.

Oat sprouts have enveloping, choleretic and diuretic effects, help eliminate toxins. They can be used as a tonic, restorative and anti-inflammatory. Recommended with vitamin deficiencies, chronic diseases of the gastrointestinal tract, with iron deficiency anemia, nervous exhaustion, diabetes, they help recover from illness. Effective with renal disease, tuberculosis and disorders of the thyroid gland. They help normalize the digestive tract, relieve dysbiosis. Oat sprouts facilitate treatment and prevention of gallstones, hepatitis and thrombosis, healing the body from injury. They are recommended to be included in the diet even in severe cases – after suffering an ischemic stroke, Parkinson’s disease, multiple sclerosis.

Regular consumption of sprouts stimulates metabolism and blood generation, enhances immunity, compensates for vitamin and mineral deficiency, normalizes the acid-alkaline balance, cleanses the body of toxins and makes digestion efficient, increases potency and slows the aging process. The sprouted grain is particularly useful for children and the elderly, pregnant and lactating women, the people engaged in intensive mental and physical work.

* The word “naked” is used to refer to a particular form of cultural grain when grain is not covered with husk. Conventional oats and barley are hulled crops whereby the seed is covered with a dense shell. A peeling process is required before you can eat these cereals, and in the process they lose their ability to germinate. That’s why spelt (the grains of which are also covered with a dense shell) does not germinate uniformly, as a rule, and gives not quite as good sprouts as wheat.
Naked oats and barley do not have husks, as in rye and wheat, that’s why these varieties germinate well, and the grains can be eaten completely – they do not have a hard shell.

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