Tuesday, May 13, 2008

Once Upon a Time~Far, Far, Away~

Or was it yesterday? I seem to remember a time when "organic" was something one had to "look" for, maybe drive into the next town or even order from another state.

A waving of the wand and behold, even Wal-Mart has their shelves lined with "organics."

I for one am not buying into the mass movement of instant organic.

Be very aware of the marketing efforts that are coming out of this movement.
There are big and powerful companies who do not intend to give up any profit they are so accustom to making.

A few things you might be interested in reading.

http://www.organicconsumers.org/corp/mergers.cfm

Article below taken in part from Mike Adams-Health Ranger-Natural News.

(NaturalNews) With food prices rising, the dollar falling, and the economy reeling, it is becoming increasing important that we learn to grow a portion of our own food. The first steps are obtaining and sprouting seeds, so we'll explore those topics here.

Enzymes Are Your Friends

It may seem hard to believe, but life forms on Earth are constantly submerged in two of the most corrosive substances in the Universe: Oxygen and H2O. Seen at the microscopic level, we are dissolving like an antacid tablet in water. What keeps us alive in this highly solvent medium? It turns out that the enzymes in raw food offset the damage we sustain, reversing the aging process. A rare disease called Progeria, Hutchinson Gilford causes extreme premature aging due to lack of enzyme activity. New studies at the University of Arkansas for Medical Sciences link autism to similar metabolic processes.

Though we all eventually succumb to the ravages of time and oxidation, we can slow the process by consuming living foods that are rich in enzymes. Fresh, raw foods like sprouts are among those foods containing the most enzymes, but for the healthiest and freshest sprouts it is best to grow them yourself.

Sprouting Sunflower Seeds

Most of us have tried sunflower seeds at some point, but chances are the seeds were no longer alive. In other words, they were already shelled, irradiated, salted, preserved, bagged, shipped, and stored for long periods of time. By the time they were ingested every last enzyme had perished. Wouldn't it make sense to consume seeds that were still alive? Sprouting seeds are alive, and they can last for years if kept dry. Once moist they will sprout within days.

After sprouting, most seeds such as Alfalfa, Broccoli and Radish are left in the sun for a couple days to produce Chlorophyll (a process called Greening or Photosynthesis). However sunflower seeds are ready to eat once they sprout so they are a great choice for your first sprouts. Instructions for sunflower sprouts are provided at end of this article.

Seed Saving

After learning to grow sprouts you may try growing sunflower greens, whole sunflowers or other vegetables. The main difference is that these will require soil. It is important to understand the main types of seeds.

* Heirloom seeds (also called Heritage seeds) will reproduce the same every generation. Most of us assume all seeds are like this.

* Hybrid seeds are the product of two unique plants and the seeds will gradually revert to the dominant parent over subsequent generations. While providing more variety, these must be purchased again each season to obtain the same crop.

* Genetically Modified (GMO) seeds are patented, requiring a license fee and certain pesticides. Some GMO crops are designed to produce sterile (terminator gene technology) seeds. GMO seeds mix both plant and animal matter in ways that nature never intended.

GMO companies like Monsanto are part of the pesticide industry and they have been aggressively buying up seed companies for the past 20 years. Corporations prefer fruits and vegetables that are picked before ripening and have tougher skin in order to survive shipping. However if given a choice, consumers lean in the opposite direction, towards those with more delicate skin and flavor.

Farmers of generations past dedicated their entire lives to producing seeds for plants that would grow well in their local area, only to have them go extinct due to commercial interests. "Fair Trade" alliances such as CAFTA and Codex Alimentarius seek to irradiate, patent and/or genetically modify all seeds. The new Iraqi Constitution only permits farmers to plant Monsanto GMO seeds. However, seed diversification is essential if we are to withstand food viruses such as the one that caused the Great Potato Famine in Ireland in the 1840s.

Stock up on Heirloom seeds while you still can.

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Recipe for Sunflower Sprouts

Ingredients:

* Sprouting Jar.

* Screen Lid (or mesh cloth and rubber band).

* Sprouting Sunflower seeds.

* Filtered Water (I prefer distilled).

Instructions:

* Fill jar about half-way with sunflower seeds.

* Add enough water to cover seeds.

* Soak seeds 1-2 hours and drain.

* Turn jar upside down and rest at an angle inside a soup pot to allow excess water to drain.

* Keep seeds in moist, dark area at room temperature 2-3 days.

* Rinse and drain seeds once each day.

* Sunflower sprouts do not grow large and are ready to eat nearly right away.

* The sprout will be about 2-3 times the size of the seed.

* To remove hull, hold the seed with one hand and tug the sprout with the other.

To your good health!

Bea Kunz
EatWell-BeWell~

2 comments:

Lukeither Willingham said...

Bea, I didn't realize the benefits "enzymes" to our bodies and health. I can't wait to share this information about sprouts with my friends.
I'm a certified aerobics instructor, and am working to increase my knowledge about nutrition.

I know there are a lot of findings about the benefits of fruits and veggies that even scientists are just realizing.

Are we supposed to eat the seed in the sprout state?

Thanks for sharing.

BeaK. said...

Lukeither, I just trim the sprouts.
They will actually resprout in many cases.

Thanks for your visits and imput.

Bea Kunz