February 24, 2017

Experimenting with Wheat Grass and Amaranth Sprouts

Amaranth and Wheat Grass
I've posted about growing sprouts in my little seed sprouter before but this time I tried something new and wanted to talk about my success!

We have been trying to eat organic and healthy for a while now. I read that Wheatgrass sprouts are a natural source of nutrients including vitamins A, C and E, amino acids, calcium and magnesium and touted as a "super food". Lots of people juice the sprouted seeds but I'm not big on juicing and honestly, I didn't want to have to grow that many. I also figure that if the juice is good for you, the whole sprout would be even better.

BEWARE: If you have a wheat or gluten allergy, I would NOT eat any source of wheat - Period!  

I found these benefits of Wheatgrass from a simple Google search:


Many alternative health practitioners believe in wheatgrass as being highly beneficial. The Hippocrates Health Institute,2 for example, has a long list of purported benefits of wheatgrass, including the following (for the full list, please see the HHI web site):
  • Increases red blood-cell count; cleanses the blood, organs and gastrointestinal tract; simulates metabolism
  • Stimulates your thyroid gland
  • Reduces over-acidity in your blood and relieve peptic ulcers, ulcerative colitis, constipation, diarrhea, and other gastrointestinal complaints
  • Detoxifies your liver and blood and chemically neutralizes environmental pollutants
  • Its high chlorophyll content may help oxygenate your blood. Keeping a tray of live wheatgrass near your bed may also enhance the oxygen in the air and generate healthful negative ions to help improve your sleep
  • May help reduce damaging effects of radiation, courtesy of the enzyme SOD—an anti-inflammatory compound

Amaranth  is another super food I wanted to try.  I also wanted to try growing two different sprouts together in one tray. Here is what my Google search turned up about Amaranth:
1.Gluten Free – Amaranth isn’t really a grain and it does not have the sometimes troublesome proteins you find in wheat, rye, and barley. Amaranth flour can be used to thicken soups, sauces, and more. It can also be used with other gluten free flours and gums in baking.
2. Cholesterol – The oils and phytosterols in amaranth help lower cholesterol levels, including LDL and triglycerides.
3. Inflammation – The anti-inflammatory properties of peptides and oils in amaranth can ease pain and reduce inflammation. This is especially important for chronic conditions where inflammation erodes your health, such as diabetes, heart disease, and stroke.
4. Cancer – The same peptides in amaranth that protect against inflammation may also help prevent cancer. The antioxidants in this grain may even help protect cells from other damage that can lead to cancer.
5. Blood Pressure – The fiber and phytonutrients in amaranth lower blood pressure according to some recent studies. This seed tackles cholesterol, inflammation, and blood pressure, making it an all-around good food for heart health.
6. Protein – Amaranth is a very rich source of protein and this protein is also highly bioavailable. The protein in amaranth is more digestible than other seeds and grains and has been compared to the digestibility of milk protein.
7. Lysine – Vegetables and grains are often lacking in this essential amino acid. Amaranth has a good amount of lysine which helps the body absorb calcium, build muscle, and produce energy.
8. Fiber – Amaranth is a high fiber food. This makes it filling and means it aids digestive health, cholesterol, blood pressure, and slows the absorption of sugars to let the body keep up with energy production.


Day 4
The picture at the beginning of this post is of the tiny Amaranth seeds (I was surprised at how truly tiny these seeds are) and my wheat seeds together in my tray on day one. I knew the Amaranth grain sprouts were purple but it still took my by surprise on day 2 when they started sprouting deep purple leaves. The pictures here are  day 4. Wheat is ready to eat. It will be too tough to eat in another day or two. Amaranth could go another day - maybe two - before putting in refrigerator to stop the growth. I tasted both. The wheat is sweet and spicy - I liked it. I thought it would be good on a sandwich or in a salad but by the next day it was too tough to eat and it was not tasty at all. So now I know why folks juice it! Amaranth had almost no taste at all. It will add color to a salad and be nutritional value to whatever else I decide to put it in. Of course, Amaranth can be used without sprouting in soup or cooked as cereal or added to any other cooked grain dish which is probably what I will do in the future. 
view of roots day 4





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Amaranth is considered a weed by much of the world, but it has been grown as a grain-like seed and a vegetable for thousands of years. The Aztecs used it as a staple and even included it in their religious rituals. It has about the same yield as many other commonly used grains like rice and a similar nutritional value to quinoa, which makes it well worth looking into.
amaranth_the_miracle_grain_image
1.Gluten Free – Amaranth isn’t really a grain and it does not have the sometimes troublesome proteins you find in wheat, rye, and barley. Amaranth flour can be used to thicken soups, sauces, and more. It can also be used with other gluten free flours and gums in baking.
2. Cholesterol – The oils and phytosterols in amaranth help lower cholesterol levels, including LDL and triglycerides.
3. Inflammation – The anti-inflammatory properties of peptides and oils in amaranth can ease pain and reduce inflammation. This is especially important for chronic conditions where inflammation erodes your health, such as diabetes, heart disease, and stroke.
4. Cancer – The same peptides in amaranth that protect against inflammation may also help prevent cancer. The antioxidants in this grain may even help protect cells from other damage that can lead to cancer.
5. Blood Pressure – The fiber and phytonutrients in amaranth lower blood pressure according to some recent studies. This seed tackles cholesterol, inflammation, and blood pressure, making it an all-around good food for heart health.
6. Protein – Amaranth is a very rich source of protein and this protein is also highly bioavailable. The protein in amaranth is more digestible than other seeds and grains and has been compared to the digestibility of milk protein.
7. Lysine – Vegetables and grains are often lacking in this essential amino acid. Amaranth has a good amount of lysine which helps the body absorb calcium, build muscle, and produce energy.
8. Fiber – Amaranth is a high fiber food. This makes it filling and means it aids digestive health, cholesterol, blood pressure, and slows the absorption of sugars to let the body keep up with energy production.

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