Let's Talk About Germs

Germs are rich in antioxidant enzymes, anti-aging elements, vitamins, minerals, amino acids, chlorophyll, complete proteins, fiber, and pigments. All these substances contained in germs improve digestion, give vitality, strengthen the general body and provide protection against free radicals.

The term germ generally refers to the seeds of vegetables or cereals that have sprouted (usually without the help of sunlight or soil), turning into small plants in 3-5 days. These seeds or grains of cereals are then said to have germinated, that is, to have turned into germs.

Germination is the process of wetting, then sprouting the seed, so that in the end the raw germs can be consumed. Millet and quinoa germs can bring exceptional health benefits, energizing the mind, body, and organs.

1. Seeds: pumpkin, sunflower, sesame, alfalfa, mustard, radish, buckwheat, clover;

2. Kinds of cereal: millet, wheat, rye, corn, rice, oats, barley, amaranth;

3. Walnuts: almonds, hazelnuts, pine buds, pistachios, walnuts, etc.

4. Legumes: lentils, beans, chickpeas, soybeans, peas.

Each seed that sprouts contain nutrients and microbiological energy, as well as the vital force needed to give birth to a mature plant. With the soaking of the seed - one of the necessary steps for germination - all the beneficial elements develop.

For example, the process of softening the seed activates the release of additional enzymes, which would have been inactive.

Nourishing binding

We know for sure that germs have a high concentration of antioxidant nutrients such as vitamins A, C, E, and B. Antioxidants protect against free radicals - unstable molecules that cause oxidation and aging, damage to cell tissue.

Germs also contain all the minerals including selenium and zinc that are so needed, plus bioflavonoids, all free amino acids, antioxidant enzymes, chlorophyll, and fiber. Germs provide 2 anti-aging elements - RNA and DNA (nucleic acids) - which are found only in living cells. The body absorbs nutrients more efficiently from living germs than from nutritious foods, because the body recognizes germs as food.

In addition, a study conducted at Yale University by Dr. Paul Brakholden found that the percentage of B vitamins increases in germs by about 2,000 times.

Besides the enormous content of vitamins, germs are the best source of oligominerals, along with sweet seaweed and clouds. Most germs are high in calcium, magnesium, germanium, fiber, and selenium, manganese, chromium, zinc, and more.

The minerals in the germs are chelated, which means that they are in an easily digestible form, and therefore easier to absorb by the body.

In a very important study, researchers A.M. Maiser and A. Poljakoff-Mayer of Hebrew University found that germs reduce the amount or even eliminate unwanted elements that sometimes occur naturally in foods, such as phosphates or a substance called phytic.

At the same time, according to this study, germs increase the levels of useful elements such as phosphorus, lecithin, and phospholipids, which help assimilate and transport essential fatty acids, improve fat metabolism, regulate cholesterol, and hormones, brain function, and reproduction.

Protein binding

Dr. Jeffrey Bland, a professor of nutritional biochemistry at Puget Sound University, said that about 6 cups of germs could supplement the recommended daily nutritional intake for a normal adult.

Dr. Bland concluded that germs are a "more efficient, healthier (and certainly cheaper) form of protein than conventional animal protein or other types of vegetable protein."

Researchers at Purdue University's Department of Botany and Plant Pathology have found that corn germ contains a high concentration of 2 essential amino acids: lysine and tryptophan, both of which build up protein stores.

The researchers concluded that germs can be high-protein foods for human consumption. In another study, but at the same university, Dr. C.Y. Tsai found that germs generally maintain a higher level of protein. It has been shown that, in some cases, the protein concentration of certain germs exceeds 25% of calories, which means the presence of more protein than in a regular veal steak (and in a much more digestible form).

Enzyme binding

The one who made the connection between enzymes and germs was Szekely, in his massive study on nutrition. To strengthen our health, we need to eat foods that contain active enzymes. Germs are the basic living foods that hold their richer resources of such active enzymes.

The activity of the enzymes is at its maximum in the germination stage when the plant begins to germinate. Dr. Gabriel Cousens, in his book "Spiritual Nutrition", points out that germination and germination increase the level of enzymes 6-20 times, depending on the plant in question.

If our diet is low in enzymes, the food we eat moves much harder along the digestive tract and can practically rot, decompose and ferment in the intestines. The result: toxins pass through the colon into the body, and from there into the bloodstream.

They are perceived as "foreign invaders" by the immune system, and the body must consume more energy to remove them. This waste of energy leads to allergy, exhaustion, chronic fatigue, and a weakened immune system.

When we supplement our diet with foods rich in enzymes - especially germs of all kinds - we can usually see significant improvements in the health and general condition of the body.

Immune binding

This is the key point: strengthening the immune system to be better prepared to prevent and fight common colds and flu, diseases, and even severe ones. Live foods help keep the immune system strong. When the immune system is strengthened, we are much less likely to be "attacked" - or give in to common or degenerative health problems, even cancer.

Consider the study led by the University of Texas Research Department's Department of Cancer Treatment. They found that the carcinogenic cells next to them were 99% blocked by the germ mixture.

According to statistics, this would mean that germs do have the ability to stop the action of cancer cells. Obviously, this is not true in all cases, but it certainly plays an important role.

For the most part, the reason is that germs have a high natural concentration of antioxidant nutrients that fight the effects of free radicals.

Excess free radicals are often created due to poor digestion of food, as well as rancid or hot fats and oils that affect the immune system.

Digestive ligation

Germs are excellent for improving and supporting the digestive system, due to their special concentration of vitamins, minerals, and active live enzymes. When the germs are consumed in their optimal growth phase, the nutrients contained in the seeds are already partially digested and thus much easier for the body to absorb.

Poor digestion can lead to mucus formation, which can build up in the lungs, causing heaviness in breathing, noisy breathing, asthma, and persistent coughing.

Germs combat the effects of mucus-producing foods by reducing moisture and helping to eliminate it from the body. Germs play a role in the breakdown of fats, proteins, and starch, thus aiding digestion. If you want to lose weight, eating germs is a real panacea.

Related to the liver

At the same time, the germs are alkaline, which helps neutralize acidic residues, has cleansing and cooling effects on the body. Thus, germs stimulate the energy flow of the liver. Most liver imbalances are caused by stagnation. The germs help by stimulating the liver, restoring it to normal functioning. Signs of liver problems may include agitation, depression, frustration, bloated abdomen, bloating, and unexplained inflammation.

Clinical linkage

If you do not eat enough alkaline foods (rich in magnesium, calcium, and potassium), such as fresh germs, fresh fruits, vegetables, salads, and millet, you can cause stomach acidity. When the body has too much acidity, it provides fertile ground for chronic and acute diseases.

Disorders of the kidneys, liver and adrenal glands, inadequate diet, obesity, stress, and toxicity can cause acidosis. Stress, sugar, animal products, dairy products, eggs, and even too many grains such as wheat can increase the body's acidity.

When it enters the metabolic process, these foods produce large amounts of chlorine and toxins. Symptoms of acidosis may include stomach ulcers, insomnia, headaches, gas, bloating, foul-smelling stools, water retention, arthritis, and other more serious health problems such as cancer and heart disease.

In an organism with a high degree of acidity, there is an excess of hydrogen ions that combine with oxygen to form water. This excess hydrogen consumes the body's oxygen. In short, oxygen deficiency causes cell destruction and death, causing acidosis.

The more acidic the system, the more is difficult for biochemical shock absorbers to maintain the acid-base balance in the blood. A more serious consequence of acidity is that it causes calcium to leave the bones, being excreted in the urine; such conditions create favorable conditions for diseases such as osteoporosis and bone degradation.

Excess acid can also be stored in the tissues eventually causing arthritis. Fresh germs, especially sprouted millet, have alkaline properties; they destroy acids.

How are germs obtained?

You can easily get germs at home from seeds and grains. For example, try clover seeds, alfalfa, beans, wheat grains. All you need is a large jar (about a liter), some seeds or berries, freshwater, a piece of cotton cloth, or muslin.

1. Rinse the seeds well, place them in a jar and cover them with a few cm of boiled and cooled water. Cover everything with a piece of cotton or canvas cloth, fixed on the mouth of the jar with an elastic band, and leave them overnight in a warm and dark place.

2. The next day, rinse the seeds with cold water. Drain well so as not to rot. Take them back to the dark. Do this twice a day until the seeds start to sprout. Tilt the jar at a 45-degree angle to allow the germs to grow into the jar.

3. Then place the jar on a lighted sill to give them extra energy. Eat them or keep them in a tightly closed container in the refrigerator. The germs can be stored in the refrigerator for 2-3 days.

If you want to get germs in larger quantities, get a special germination kit from a gardening store or health center. These kits have instructions for use.

The excess space provided by the trays of the kit will allow the germs to grow taller and richer. Alternatively, you can use a kitchen strainer or a bamboo basket. The baskets should be sterilized by boiling for about 3 minutes. Holes or holes must be small so that germs do not fall.

Protect sprouted seeds or shoots with a thin plastic wrap. The foil should be thick enough (about 4 millimeters) to stand straight. Basically, you will need to create a tent around the basket. It is necessary for the foil to stand upright to allow air to circulate, to maintain humidity and temperature.

If the plastic wrap falls over the germs it will destroy them. The protective foil can reach a height of about 25 cm. Raise the basket slightly with a stone or kitchen utensils to prevent direct contact with the plastic. It is necessary to clean the plastic regularly to avoid the production of mold.

*The information was taken from Dr. Gillian McKeith's "Living Healthy Foods -12 Natural Foods for Strengthening Health," 2nd edition.