One cannot speak about alive or energetic food without evoking the germinated seeds.

It is obvious that according to your tastes and the preceding data concerning the cereals, your choice will be directed towards one or the other of these seeds of life. The germination process, which is completely natural, makes it possible to exceptionally increase the energy and nutritional value of the plants.

The germinated seed, according to Dr. Tal Schaller, is defined as "any seed whose metabolism has been awakened by contact with water, air, and heat, and which begins to grow".

It seems that from time immemorial, during the periods of expansion of all the great civilizations, sprouted seeds have been used, thus providing everyone with the energy and vitality necessary for the development of society. Another evidence is that the eating habits degenerate and become heavier in parallel with the decline of these civilizations. The germinated seeds fall then in the lapse of memory.

Large populations such as the Essenes, for example, enjoyed remarkable health and among their principles of life and eating habits, we find the use of sprouted seeds. It appears that the germinated seeds held a central role in the life of these communities living very close to nature and precursors of what one calls, today, the ecology.

At the end of the Middle Ages, during the very long voyages of the great navigators such as Vasco de Gama, Magellan and Captain Cook, the use of sprouted seeds excessively rich in vitamin C allowed the crews to escape diseases such as scurvy. The other technique practiced by these great explorers was urinotherapy, otherwise called amaroli. This therapy consists of drinking a little of one's own urine. Minerals and vitamins that are excreted by the body in the urine are collected in this way. Amaroli helps to avoid vitamin and mineral deficiencies. The use of fermented cabbage (sauerkraut) also helped to avoid vitamin C deficiencies during those many months of shipping.

These three little-used and little-known methods are nevertheless very effective, and still allow many people to regain their health today. Some cuisines, such as oriental cuisine, still give a great place to sprouted seeds. The great value of sprouted seeds is confirmed by multiple laboratory studies.

Dr. Tal Schaller explains in his book "Sprouted Seeds. Health, vitality, beauty": "If we give an arbitrary nutritional value of 100 to the seed, grinding it reduces it from 100 to 10! But if you make it germinate, this seed goes from 100 to 1000 or even 10000. The germination represents thus the most elegant technique to bring to our organism of the life in power, concentrated sun ".

In fact, he states the 3 fundamental laws of human nutrition that he summarizes by the 3 V rule:

• V for vegetable, meaning that the food must be essentially of vegetable origin.
• V for living: it is a question of having enough living food to feed our body qualitatively.
• V for varied: monotonous eating is a source of imbalance and disease. Health is first and foremost a dynamic of change, and any dietary sectarianism should be avoided.

The sprouting technique is easy to practice and inexpensive if your health and your body are worth taking a few minutes a day. Sprouted seeds are very rich in enzymes and are very easy to digest, even by sick organisms.

Let's summarize, in a few lines, the process of germination that will certainly make you
better understand the particularly interesting contribution of this technique.

The seed, surrounded by an envelope, the tegument, contains and protects an embryo or germ that is just waiting to develop. If the living conditions are favorable, it will develop on one side radicles, which will be used to draw water and minerals needed by the plant, and on the other side the future stem which will not take long to emerge from the seed in order to go towards the light.

To germinate, a seed first needs water, a sufficient temperature, about 20 degrees centigrade and an adequate supply of air. It must soak in water in order to come out of its resting state. The soaking time varies according to each type of seed. When the seed is impregnated with water, its metabolism accelerates and the germination process begins. Extraordinary molecular transformations occur. The enzymes, activated, digest the fats. The proteins and carbohydrates stored in the seed feed the embryo and ensure its growth. At this stage of germination, the germ is still white and tender. It will only start to make chlorophyll when it reaches the light. And at that moment, the process of photosynthesis will transform the solar energy into plant matter.

When the intrinsic reserves of the seed are exhausted, the plant will begin to live
on its own with the substances it draws from the soil and transforms into organic molecules.

It is important to realize that the ability of plants to transform sunlight into living substances, through photosynthesis, is a truly alchemical operation, which man is incapable of performing. It is thus by the intermediary of the plants that it will have to find the organic molecules essential to its metabolism. These molecules are in fact nothing more than solar energy stored in another form.

As I have already explained in another article on cereals, starch, in order to be assimilated by the human body, must be reduced to simple sugars by enzymes. This represents an energy-intensive metabolic operation for our body. The starch of the germinated seeds being already "predigested" constitutes a remarkable source of simple sugars, easily assimilated for our organization, because it does not require any work to him.

Thus, in the seed in germination and in a time varying from a few hours to a few days, occurs a fantastic increase of all the vitamins which our body needs. This is a very surprising biological phenomenon.

If many human beings suffer from vitamin deficiencies, we can then say that it is simply because they do not know sprouted seeds and fatally do not consume them!

It is quite obvious that in order for the vitamins in sprouted seeds to keep all their virtues, they must be eaten raw, cooking being one of the main elements of destruction of vitamins in the modern western diet.

The proteins stored in the seeds are also transformed into amino acids, thanks to enzymes, during germination. It seems that the germinating seed synthesizes new amino acids that were not present at the beginning. This makes it a high quality vegetable protein source that is directly available and assimilable by our body.

The previous reasoning also applies to the fatty acids contained in the seed, which have also been transformed by the enzymes into free fatty acids that are easily assimilated. Plant-based fats are unsaturated and do not cause the many health problems that animal-based saturated fats usually do.

It is interesting to note that, through sprouted seeds, nature provides our body with an easy way to give it everything it needs to function perfectly. Let's trust her: she knows, without a doubt better than all the scientists in the world, what our body needs.