Sprouting wheat: how to soak? What are the benefits of sprouted wheat? How to grow wheat at home.

1. Wheat should be bought special, for sprouting. Not suitable for sowing.
2. The shelf life of grain should not exceed 1 year.
3. The grains must be ripe, intact, without any spots.
4. Do not use aluminum dishes for soaking grains, it is better to take glass or enameled ones.
5. Sprouts should be no more than 2 mm, because. they lose their useful properties with further growth.
6. The grains that have surfaced after soaking should not be eaten, because. they are defective or dead.
7. Unsprouted grains are also not eaten, otherwise it can lead to blockage of the intestines or stomach.
8. Pour out the primary water, drink the secondary. After the first soak, all harmful substances and chemicals will leave, and after the second soak, a lot of useful substances will remain in the water. You can add this water to juices, or you can water flowers with it.
9. Rinse the grains at least 3 times a day so that no fungi and mold form on them. 1-2 days of soaking is enough to get sprouts.
10. If the sprouts are extended by more than 3 mm, do not rush to throw them away. You can add earth and in 7-10 days green sprouts will grow, i.e. green sweetish sprouts about 10 cm long. Throw away grains and roots, and add greens to salads, or grind in a blender and drink the most useful wheat juice. By the way, this juice can be used as a nourishing face mask. You just need to apply the mask on your face, and when it dries, wash it off.

Now let's go directly to the germination of wheat.

Here's an easy way that doesn't take much of your time.

1. We sort out the wheat, wash it under running water. We take a glass plate, put wheat there, fill it with water at room temperature so that it is 5 cm above the grains. If there are floating grains, discard. The remaining grains are left overnight.

3. In the morning you will see that little white sprouts have begun to hatch on the grains.

4. We wash the grains and spread them on wet gauze, folded in several layers. We level. The layer of grains should be no more than 1 cm.

4. Close with wet gauze. We moisten the gauze as it dries, it should be constantly wet, but should not float in water. We wash the grains at least 3 times a day.

5. After 1-2 days, sprouts of about 2 mm will appear. Discard unsprouted seeds. The wheat is ready to eat. Here she stood a little for me and the sprouts turned out to be longish. It is necessary to use wheat with sprouts not 2-3 mm.

The daily intake of wheat is 1 tablespoon. Grains need to be chewed for a very long time so that with the help of saliva the so-called "wheat milk" is obtained, which has healing properties.

Now you know how to germinate wheat at home.
Eat right and be healthy!

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Nowadays, healthy eating has ceased to be a fashionable chip. More and more people are thinking about what gets on their plate every day. One of the directions of healthy food is the use of germinated grains, namely wheat. But not everyone knows how to do it right. Instead of a nutritious and healthy mass, a smelly, unappetizing sourdough is obtained.

How to germinate wheat at home? Basically, it's not that hard. By observing several important conditions, you can significantly diversify your diet and get natural useful elements directly from the windowsill without leaving your home.

First you need to decide in which phase the sprouted grain will be used. There are two options here: whole or just greens. The principle of initial germination is the same in both cases, but the timing and methods of use differ.

After you have decided on the method of use, you need to choose the grain. You can buy it:

1. On the market. The cheapest purchase. You can carefully examine the wheat, smell it. It does not guarantee that the grains have not been pre-planted with chemicals. Where and how they were stored is also unknown. But there is no need to buy a large batch at once. You can buy a small handful and see what happens.
2. In the shop. It turns out much more expensive. But on the other hand, there will be 100% confidence that the grains are untreated and can be safely eaten. By the way, it also comes across with small debris and crushed seeds that are no longer suitable for germination. Choose wheat in transparent bags so that the contents are clearly visible.
3. In the Internet. We do not recommend. Buying a pig in a poke for a lot of money. There is a great risk of getting an absolutely substandard mixture of incomprehensible production. However, if there are good recommendations from friends who have already tried out such a purchase, then they choose this option.

In general, devotees of a healthy diet do not save on this very diet. Therefore, they buy in stores. Or have already enlisted support in personal subsidiary plots that plant wheat for themselves. This makes it cheaper and safer.

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Yes, preparation is always needed. You can't just shove wheat into the soil and wait for a miracle. You'll have to fiddle around a bit. The first step is sorting out the grains. Remove visible debris, chipped and damaged seeds. Then they are placed in a shallow wide container and filled with ordinary clean water. Floating grains are removed, such wheat is unlikely to germinate.

Then water with particles of small debris (it will definitely be) is carefully drained over the edge, and fresh is poured. Repeat until the liquid becomes clear. Now you can throw the wheat into a sieve or colander.

Next, you will have to disinfect the grains if they are purchased on the market. When buying in a store, you can skip this item. To do this, induce a weak solution of potassium permanganate and fill it with wheat for 12-14 minutes. After draining, rinse thoroughly with clean water.

Seed preparation is completed by soaking. Without any growth stimulants, wheat is poured with the most ordinary clean, settled water so that the liquid level is 2 cm higher. They are placed for 7-8 hours in a warm, dark place. After this time, the grains are ready for germination.

If the air temperature is too high at this time, then you will have to change the water 2 times and rinse the seeds. Otherwise, there is a high chance of souring. Then all the labors will go to waste, it is impossible to eat sour wheat.

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After all the procedures, the prepared seeds are scattered in an even thin layer in containers. They can be glass, plastic, ceramic, enameled. Just not aluminum or cardboard. Nothing needs to be put on the bottom, it is enough to make a few holes for draining excess liquid.

The resulting structure, together with the grains, is slightly moistened with a spray bottle, then covered with any material at hand. It can be white paper, several layers of newspapers, cotton fabric or plain gauze. Shelter is also lightly sprinkled with water. Now all this must be put in a warm and bright place.

Usually wheat begins to germinate within a day. Hard varieties wake up a little longer, but no more than 2 days. If by this time nothing has happened, then something was done wrong or poor-quality seeds were caught.

During the day, you need to periodically open the container and smell the contents. The smell should be specific, but pleasant. If a slight sour aroma appears or it smells of mold, then the grains are immediately washed with clean water to avoid spoilage or poisoning.

When done correctly, tiny sprouts appear within 20-24 hours. Upon reaching a length of no more than 2 mm, they can be safely eaten with grains. For example, eat whole or add to cereal.

As soon as the seedlings become more than 3 mm, they can no longer be eaten. But it's also not worth throwing away. Let's move on to the next step.

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What to do if you did not have time to eat all the germinated grains? There are two options here. You can keep them in the refrigerator, but not more than a day. Or sow them to get no less nutritious greens, rich in nutrients and vitamins.

To do this, you can use soil, sawdust, or just a few layers of paper. At the bottom of the sowing tank, earth or sawdust is poured with a layer of at least 1 cm. Or loose paper is laid. It can be toilet or kitchen towels. Smooth or newsprint paper will not work.

Now we need to thoroughly moisturize the whole thing. Only without fanaticism, the grains should not float in the water. Sprouted wheat is laid out in a thin layer on a substrate. If sawdust or soil is used, then they are sprinkled on top with a layer of no more than 0.5 cm. In the case of paper, wheat is not sprinkled on top.

Now you need to cover the entire structure with plastic wrap, transparent plastic or glass. Then put it in a warm and dark place. Once a day, landings must be aired. Shoots usually appear on the third day. As soon as the first loops of sprouts come out, you need to remove the shelter and rearrange the container with wheat in a bright place.

Then the seedlings begin to grow rapidly. And after 8-9 days, you can cut the first greens. Do it with scissors. After cutting, the seedlings are again carefully moistened and left for growing. In a few days they will grow up and you can take them again for your needs.

Typically, such young greens are used to make salads, as part of smoothies, or as a topping for main dishes.

You can cut greens growing in the soil up to 4 times. On sawdust - 3 times. On paper - no more than 2 times. No, wheat continues to grow further, but it no longer carries any nutritional and vitamin value.

The most optimal length of sprouts for eating is 12-14 cm. If it is less, then it will not have time to gain the required proportion of vitamins. If it outgrows more, it will quickly become coarse and you will have to chew it long and hard.

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1. Never ask the seller about the shelf life of wheat if they intend to purchase it on the market. He can say anything. To the point that the harvest is over this morning and the wheat is fresh. Focus on color and smell. The grains practically do not smell of anything, dark beige or golden in color. Everything else is from the evil one.
2. In order to eat sprouted grains, and not greens, on a daily basis, you will have to use the streaming method. In order not to get confused in an infinite number of containers and not to miss outgrowth, they simply sign each vessel. The date and time of the bookmark is sufficient.
3. How much wheat to germinate? The recommended daily dosage per person is 2 tbsp. l. This volume is calculated. You can eat more, it does not bring harm. Less is also possible, but impractical, since the benefits are too small.
4. There are recommendations to germinate wheat directly in a glass jar, pouring it in a fairly thick layer. We do not recommend doing so. Because the bottom layer of grains will suffocate from lack of oxygen. And the speed of germination of the layers will be very different.
5. For the same reason, seeds should not be poured into containers in more than two layers. It is better to put two bowls, but then scatter the wheat thinly than to separate the already germinated grains from the ones that have not yet hatched.
6. Some sources claim that if a cloudy film appears on the surface of the liquid when soaking the grains, then this is a sign of pesticide treatment. This is only partly true. A cloudy film can also appear if the water itself is of poor quality with impurities of chlorine or hard. Poorly washed wheat also causes haze.
7. Another recommendation: germinate wheat in the refrigerator. This will help prevent damage and mold. Doubtful advice. Firstly, the germination period in the refrigerator is almost three times longer than in a warm place. Secondly, if you do not wash the grains, they will become moldy and deteriorate even in the most sophisticated refrigerator.
8. The benefits of the juice of green sprouts or germinated grains are great. Just don't abuse it. Only 30 g of liquid (milk) per person is enough per day.
9. Periodically, it is required to spray wheat plantings on greens with settled water. If you just cut the seedlings and do not moisten them, then they will slow down their growth and soon dry out.

How to germinate wheat at home? Quite easy. A wide container, clean water and grains are all you need to get valuable vitamin greens or tasty healthy grains.

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Hello dear readers! Vladimir Zuykov is in touch. You've been asking me a lot of questions about winter nutrition lately. And one of the most exciting: where to get greens for a raw foodist in winter. Indeed, in the cold season, only a greenhouse is available. And the quality of greenery in a big city leaves much to be desired.

I know how it is. And I understand you perfectly. Greens are food for our microflora. Without fresh greens, a specific “breakdown” begins for me, the body simply requires greens and that’s it. But where to get high-quality fresh herbs in winter?

Friends, the solution to this issue is simple - to grow greens on your own at home. And today I start a series of articles on this topic. Let's start with the simplest and most affordable: how to grow and consume wheat germ.

Inexperienced people very often confuse the concepts: sprouts, seedlings, sprouts, wheatgrass. Such words are new, that many simply have a cool head ... So that from the further presentation of the material you do not cook porridge in your head, my dear reader, now I will clearly explain each word.

1. Seedlings - hatched seed, sprouted grain. There was an article about how to germinate seedlings here. Be sure to read it, there you will find a lot of useful information on this topic.
2. Sprouts are already green shoots that form in seedlings after a few days of germination. That is, it is green, grass.
3. Sprouts (aka sprouts) are the same as sprouts. This word is taken from the English language. Sprouts are called sprouts, not to be confused with seedlings.
4. Wheatgrass - juice from sprouts. Wheatgrass is often called wheatgrass, but this is not true and confusing. Wheatgrass is SOC from sprouts. By the way, we will talk about witgrass in the next article. I will tell you a lot of interesting things, do not miss it!

Now I will answer a question that is often asked. Why use these very green sprouts, because the entire Internet writes about the incredible benefits of germinated grain? And there is very little information about sprouts. So maybe they're just grass!?

Yes, sprouts are useful, I do not argue. But maximum nutrients found in young green sprouts. Few people know about this. There is calcium, and a huge set of vitamins, and most importantly, chlorophyll, which wonderfully nourishes and cleanses our body.

Move on. Both in theory and in practice, this is what has long been confirmed. Regular consumption of wheat germ and juice from them contributes to the normalization of metabolic processes, strengthens the immune system, and increases energy levels.

Sprouts, without exaggeration, help to maintain youth and beauty, and also prolong life. That is why they are so popular in the diet of Hollywood stars.

If you want to learn more about the benefits of wheatgrass, check out biologist Ann Wigmore's research. For example, her book "Seedlings - the food of life." This woman herself was healed of cancer and helped hundreds of people recover from serious illnesses, primarily thanks to green sprouts and live food.

The results of the research have forced the world community of adequate doctors and scientists to pay attention to the unsightly green sprouts, which many call grass. Since then, dozens of articles have been published in medical journals, discovering more and more healing properties of wheat germ.

Friends, therefore, for the above reasons, you should not neglect sprouts. You can use sprouts along with sprouts. Next, I will describe the technologies for growing such healthy greens for food in ordinary home conditions. Read on and you'll be surprised how easy it is.

I will consider how to grow green sprouts using the example of wheat, or rather spelt (wild wheat). It is the most affordable cereal, easy to buy, and quick and easy to germinate. But to get sprouts, you can use almost any other cereals and seeds: barley, oats, rye, as well as green buckwheat, mung bean, chickpeas, sunflower seeds, pumpkins, etc.

If this is your first time growing sprouts, then I recommend using wheat to get them. Wheat itself must be chosen not treated with any chemicals, environmentally friendly. It is best to take it marked BIO or ORGANIC, sold in raw food stores.

Now let's move on to the technology itself. There are 2 ways of growing sprouts known to me: without the use of land and with the use of land.

The method is convenient and many people like it, because. no need to mess with the ground. 5 years ago, when I first started my raw food diet, I did not know that it was possible to grow wheat sprouts in this way. I thought that without land there would be no sense. It turns out it will.

However, I will warn you. With some seeds, this can be very cumbersome or almost impossible because seeds begin to suffocate and rot. In this case, you need to plant them in the ground, as it is intended in nature.

So, we need a tray or tray, as well as gauze folded in several layers. And the most important thing is to constantly keep this gauze wet (for example, with a spray gun), otherwise the sprouts simply will not grow.

Let's get down to the very technology of growing sprouts without land.

1. First of all, we need the grain itself: wheat / spelt. As well as a bowl or other container.

2. We fill the container with dry grain no more than half. Pour water and wash the grain well, you can do it by hand. Remove pop-up empty grains and other small debris.

We drain the water. We fill the grain with new water, it is best to use shungite water. And leave it at room temperature for 6-8 hours.

3. Drain all the water, wash the swollen grain. Now the grain is ready and you need to germinate it.

Here I will show one of the methods: a tray + 2 rags. You can do this in a grower if you have one. The essence of the method is simple:

1. We put one of the rags on the bottom of the tray, after soaking it in water.
2. We spread the swollen grain in a thin layer.
3. Cover with another damp cloth or gauze.
4. And we leave it like that for 12-18 hours, periodically checking and maintaining the humidity of the rags.

4. When you see sprouted white sprouts, the wheat (spelled) has sprouted. Like in the photo:

5. We take a tray (low tray) and a gauze cut. Soak gauze, fold in several layers and place on a tray. We spread the grain on cheesecloth in a thin layer.

6. And put the tray in the light. For example, you can put on the windowsill, where there is a lot of sunlight.

To make sprouts turn into sprouts faster, there is one little trick. For the first couple of days, cover the seedlings on top with another damp gauze. But only at night, and take it off during the day.

7. From time to time, do not forget to irrigate the seedlings and gauze with a spray bottle so that the germination medium is always moist. The root system constantly needs water, do not let it dry out. However, do not overdo it, you need moisture, not a puddle!

8. If you do everything as I wrote above, then in a day or two you will already have such sprouts:

9. And after 3-5 days the sprouts will be completely ready. Can be cut!

Advice for those who have flies or grains rot. Guys, when the roots intertwine into a single layer, gently lift the gauze and wipe the tray with a clean rag. This should be done every 2-3 days.

I like to grow sprouts in the ground more. I think that such spouts are more useful, because. grain receives maximum nutrients, precisely at the expense of the earth. In addition, you can cut the greens several times; some cereals grow new ones.

See for yourself. Wet gauze gives the grain the minimum to survive. Water and the use of internal reserves of the grain itself. I think you get the idea. For a plant, earth is earth!

And now let's move on to the very technology of growing sprouts with the help of the earth.

1. We need a container, wheat for sprouting, a deep tray, earth (preferably pure black soil), water.

2. First you need to soak and germinate the grain. For example, use the method I gave above. It is advisable to even overgrow the grain a little, like this:

3. Pour the earth into the tray no more than half. Spread the sprouted grain on top in an even thin layer. We fill it with a thin layer of earth, about 7-10 mm. And keep the soil well watered. This is best done from a small watering can.

A little advice for those who want to quickly get sprouts. Guys, you can cover the tray on top with a tray (you can use a piece of plywood or a plate instead). It is important to leave small gaps for air circulation. In this way, we create a moist microenvironment inside and the grain will grow more actively. After 2 days, the tray must be removed, you will see white sprouts 2-3 cm.

4. We put the tray on a light windowsill and wait a few days until the green sprouts grow. Congratulations, you can cut the crop!

Wheat sprouts can be simply eaten, chewing very carefully. However, they are quite tough and only the youngest specimens are suitable. Therefore, it is best to do the following from them:

• Make green smoothies. This is especially true in winter, when there is a shortage of other fresh greenery for them.
• Making juice from sprouts - wheatgrass. This is a very powerful, biologically active drink. Therefore, it is better to start using it with a small amount and look at the reaction of the body.

I almost forgot, you need to use cut sprouts within 15 minutes, because. they quickly lose most of their healing properties when separated from the root. I think this will not be a problem if you grow them at home and cut them for food as needed.

IMPORTANT!!! Cut only green sprouts, the grains themselves cannot be used for food! The optimal size of sprouts for eating is 7-20 cm. Longer ones are tasteless, and even poisonous.

Guys, that's the information for today. Sprouts are power, they are green in winter! If you have any questions, as always, write them in the comments. Well, do not be lazy, grow sprouts at home. The mere sight of such a green lawn can cheer you up on a gloomy winter morning. Let them inspire you.

P.S. If you liked this article, don't forget to share it with your friends. Don't say goodbye, see you soon. All health and success in growing sprouts!

Today we’ll talk about how to germinate wheat at home for wheatgrass. My wheat has already grown and is waiting for me to send it to wheatgrass 🌿🌿🌿 In the summer I don’t want to germinate wheat at all, there are already enough vitamins. But in winter, the body directly asks: “Sprout wheat, sprout it!”. In general, I do not argue and germinate. Not only is it useful, but also the green grass pleases our eyes on the window 🌿 Well, it's nice to look at the greenery in winter!
You can eat both seedlings, the length of which is not more than 2 mm, and green grass, turning it into juice. I add sprouts to smoothies, but I'm craving green grass more and more, so I'm sprouting wheat for wheatgrass.

What is useful germinated wheat and how to germinate wheat at home we will now figure it out. germinated wheat- this is the real living food, there is nowhere more alive. This is a very useful product that gives a powerful boost of energy, strengthens the immune system, cleanses the body, and in general, in general, completely strengthens and heals us. Why Sprouted Wheat? - but because during germination a natural fermentation process occurs - the enzymes that make up the grain are included in the work and begin to break down proteins, fats and carbohydrates. As a result, starch turns into maltose, proteins into amino acids, fats into fatty acids. These processes are similar to those that occur in the body, which means that the further assimilation of food is greatly facilitated. The body no longer has to do a significant part of the work on the breakdown of trace elements.

And in a dry state, wheat "sleeps." It is after germination, when a sprout is ready to hatch in the grain, that it mobilizes all its contents in order to put into the sprout all the necessary substances for active growth. Moreover, the active substances are balanced in such a way as to ensure their maximum assimilation. Therefore, germinated wheat is not just a useful product, it is a biologically active natural supplement that has practically no contraindications and is completely absorbed by the body.

What are the benefits of sprouted wheat?

The nutritional value of germinated wheat grains is enormous. The highest concentration of biologically active substances is found in grains with a germ of 1–2 mm. They contain various fatty acids, ash, soluble and insoluble dietary fiber, 8 essential amino acids and 12 non-essential ones. They are rich in minerals, including rare ones: potassium, calcium, sodium, magnesium, phosphorus, iron, manganese, copper, selenium and zinc. The use of germinated wheat saturates the body with many vitamins, vitamins of group B, youth vitamins C and E are especially important for us, in addition, there is a lot of vitamin PP in the sprouts. Wheat germ does not contain sugars, which makes it especially beneficial for people with diabetes.

Sprouted grains of wheat with prolonged use can create a real miracle with the body. Live food improves the proper functioning of organs and metabolic processes in the body. The general tone improves, the body's resistance to infections increases, immunity rises, metabolism normalizes. Live food fills the body with energy and strength.
Sprouted wheat grains is a unique complex for the rejuvenation of the whole organism, as they stimulate the recovery and cleansing processes in our body. This is facilitated by the rich content of youth vitamins and enzymes in sprouts. 50-100 g of wheat germ per day will restore your healthy skin and complexion, strengthen your hair, nails and teeth. Will give strength and energy.

Some useful tips to help you germinate wheat at home quickly and correctly:

It is necessary to take grains for germination whole, uniform in color without any spots;

The shelf life of the grain should not exceed one year (otherwise there is a high chance that the grains simply will not germinate);

After you have soaked the grains, the floating grains should be removed immediately, as these are “dead” grains, they will not germinate;

Those grains that still did not germinate should not be eaten;

Sprouts more than 2 mm long. we don’t use it for food, but put it in a tray for sprouting wheatgrass.

Read about how to germinate green buckwheat in the article: "HOW TO GREEN BUCKWHEAT"

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Dear readers, do you know how to germinate wheat for food at home? Of course, it is very convenient to use special devices for this purpose. But if they are not available, then it is quite possible to get by with simple "manual" methods. Sprouting wheat at home (by the way, not only this plant, but also many others) is a rewarding occupation, because it makes it possible to enrich our diet with a large set of biologically important substances.

In this article, you will learn which seeds can be germinated and which are not suitable for this. What are 10 ways to germinate wheat at home and what germinators should be used.

Wheat confidently holds the lead among all the seedlings used for food. But when choosing a way to germinate wheat at home, do not forget about other useful seeds. You can use the same methods for them. The most important thing is to choose exactly useful rudiments that can bring maximum benefit. This big list includes:

• legumes (soybeans, peas, lentils and others);
• corn;
• millet;
• barley;
• rye;
• oats;
• pumpkin;
• buckwheat;
• sunflower;
• milk thistle;
• sesame;
• almond;
• radish;
• clover;
• alfalfa;
• fenugreek;
• cabbage;
• mustard;
• watercress.

Both wheat and all other seeds, when germinated, become very valuable for our health. What is their use, I recommend reading in the article " Seedling properties«.

• cucumber;
• vegetable marrow;
• watermelon;
• pepper;
• squash;
• chokeberry;
• potato;
• tomato;
• eggplant.

Regardless of which method you choose, you must follow the general rules:

• To germinate wheat for food at home, you need to purchase only environmentally friendly raw materials. Those seeds that are intended for sowing can be treated with pesticides.
• First, the grains are washed well under running water. Then fill them with water to remove all the floating specimens from the total mass. They are "empty" and dissimilar, therefore, they are not suitable for germination. If the proportion of floating seeds is more than 2%, then the entire volume of grain is not suitable for sprouting for food.

• For soaking and germination, it is recommended to take glass, enameled (without damage) or ceramic dishes.
• Soaked seeds are supposed to be washed 2-3 times a day with clean water. If the raw material is soaked in melted, silver or flint water, then one wash can be limited.
• The water left after soaking is not suitable for drinking or cooking, as it contains harmful decomposition products.
• Grains that have not sprouted in the allotted time cannot be used for food. They are thrown away. Slightly hatched seeds can be left for a second germination procedure.
• Store seedlings at a low positive temperature (from 2 to 8°C) in a sealed container. The shelf life is a maximum of 4-5 days. At the same time, the grain is washed daily, with the exception of milk thistle and flax. From the last seeds, by the way, a very tasty porridge is obtained (you can read about its benefits here).

Method 1

Put a small amount of washed grains on a plate. From above, cover with gauze or cotton cloth abundantly moistened with water. Leave the bowl of seeds in a warm place. If the fabric dries out, then it should be moistened again.

Within a day, the first white roots will appear. Wheat must be washed again and after that it can be used for cooking.

The washed grains are poured into a container with a flat bottom. Pour warm water so that the water does not completely cover the topmost seeds. Put a paper towel on top and put in a warm place. Such germination of wheat at home also gives finished products in a day. The grains are washed and used for food.

It is convenient to use for sprouting small disposable portions. The rudiments of selected plants are placed in gauze or poured into a tea strainer. Then such a "container" is lowered into a glass of warm water. For the next portion in a day, the water in the glass is changed to fresh. Sprouted wheat is eaten immediately, without leaving it for storage.

You can germinate wheat at home using a technique similar to the previous one. Seeds are also tied in a gauze bag. Just do not lower it into a glass, but regularly spray it from a spray bottle. In this case, the sac with embryos must be hung.

The bottom of a large flat plate is covered with filter paper or napkins. Pour the washed seeds in a not very thick layer and add a little water. Then cover the plate with a lid. It is important that it does not fit tightly to the seeds and that they have free access to air. After 1-2 days, the grains are ready for eating.

Not only small sprouts are suitable for food, but also green sprouts (sprouts). They are high in chlorophyll, which is very beneficial for our body. How to germinate wheat at home to get sprouts? To do this, you should use the technique shown in the video, as well as the two following methods.

Washed wheat (or other selected grains) is placed in a glass jar. Their volume should occupy 1/3 of the capacity. Pour the contents for 10-12 hours with warm water. Then the liquid is drained, and the seeds are washed. They are folded back into the jar, the neck is tied with gauze and the jar is turned upside down on a plate.

Under the bottom of the container, which is now the neck closed with a cloth, you need to put a spoon. Excess moisture will drain from the jar, and the seeds will receive the necessary oxygen. The product will be ready for use in 4-5 days.

Sometimes the question arises of how to germinate wheat at home for food using soil and whether it can be done at all. Yes, you certainly may. This is a proven method - it allows you to get adult green sprouts.

To do this, the seeds are pre-soaked in warm water for 10-12 hours. Soil about 1 cm thick is poured into a flat container. Moisten it as well as possible to get the consistency of sour cream.

After soaking, the seeds are poured in a uniform thin layer on the surface of the soil. You don't need to push them into the ground. From above, the container is closed with a lid or polyethylene, in which a small (about 0.5 cm) hole is made. Such a greenhouse is placed in a warm place.

When green leaves appear, remove the lid and place the container in the sun. If the wheat has a too lush root system, then this means that you are either not moistening the substrate enough, or you are overheating the greenhouse. With this sprouting method, sprouts are ready to eat in 7-14 days. Green sprouts will already have a height of 6 to 20 cm.

There is a way that differs from the usual germination of wheat at home. This option applies exclusively to legumes - peas, beans, beans. They can be grown under pressure. To do this, you must have cylindrical stainless steel dishes. In the bottom and in the walls there should be holes with a diameter of 5 mm at a distance of 3-5 cm from each other. Beans after soaking are placed in this dish.

The seed container is placed in another one - larger and without perforations. Small objects (spoons or pebbles) should be placed under the first dish to create a gap for air and excess water. Everything is covered with a lid on top. It must be remembered that legumes are washed longer and more thoroughly during germination than the seeds of other plants.

Three days later, a load is placed on top in such a way that it presses down on the lid and the beans are under oppression. After another day or two, the seedlings can be used for food, after removing the peel from the cotyledons.

Some legumes, soybeans and peas, are kept in boiling water for several minutes before consumption, as they contain harmful compounds. Under the influence of boiling water, these substances are destroyed.

It is used to prepare nuts, in particular almonds. The shells are removed from the nuts and soaked for a period of 12 to 24 hours. The almonds will swell but will not germinate. This is enough for the biochemical reactions in the rudiments to be launched. In this state, nuts can already be eaten and prepared from them in yogurt, almond milk, salads and other dishes.

All of the above methods can be called manual. But germinating wheat at home is much more convenient if you use special devices. They are also called "smart growers". They greatly facilitate the process of obtaining seedlings and greens. The seeds in them will never rot or dry out. For those who lead a healthy lifestyle and prefer only healthy natural products, such a unit is simply necessary in the household.

Many raw foodists eat sprouts of various seeds. They are very rich in vitamins, minerals, enzymes, fiber and favorite enzymes. When a seed begins to germinate, that great power awakens in it, which gives life to the whole plant ... roots, stem, leaves, it gives fruits and seeds ... and there life continues. You can germinate wheat, rye, oats, flax, poppy, chickpea, lentil, mung bean, sunflower and other seeds and cereals. All of them differ in taste, someone likes one, someone else, so mung bean is good for salads, and wheat, rye, green buckwheat for cereals, and they are all wonderful.

For the general improvement of the body, a raw food diet, various crops are suitable. But the first place, due to its unique nutritional and medicinal properties, is occupied by germinated wheat. whole germinated wheat grains, unlike cereals, flour and derivative products, contain a greater amount of vitamins, minerals, proteins and carbohydrates necessary for the body, and are also rich in iron, phosphorus and calcium.

It is known that when grinding grain, the amount of initial vitamins and microelements is significantly reduced. Bran (grain shell and germ) is also removed from the flour, and the living organism of the grain is destroyed during processing. And bran - the insoluble fiber of wheat grains - when it enters the body, it tends to absorb various toxins, toxins, carcinogens, which are then excreted with it.

whole germinated wheat seeds most useful for vitamin nutrition of the body at any time of the year. Besides, germinated wheat It is an easily digestible and completely natural product. Therefore, eating whole, unprocessed wheat grains will never replace any synthetic derivatives.

Following a few simple rules sprouting grains of wheat, will allow you to use the whole complex of unique healing and healing properties of this cereal with maximum effect.

Germination – this is a process that includes washing the seeds with water, soaking the seeds, draining the water and regularly washing (wetting) the seeds until sprouts appear.

Already when buying grains, you should pay attention to their appearance. If there are weedy, unripe grains or foreign debris in the total mass, then it is generally better not to buy such cereals. Grains should be whole, mature, free of contamination and fungal infections. The benefits of germinated cereals starts naturally with healthy and ripe grains. Most suitable for sprouting grain of one-year storage.

Successful germination requires heat, moisture, and indirect light. A dark place with an air temperature of about 22-24 degrees is suitable.

1) Cereals should be carefully inspected before soaking. Unripe, damaged or diseased grains, as well as foreign debris, should be removed from the total mass.

2) For soaking grains of wheat, glass, porcelain or enameled dishes should be used, previously cleaned. Aluminum cookware will not work.

3) When soaking, the grains should be washed in plenty of water.

4) Floating grains are not suitable for germination, they should be discarded. If there are more than 2-3% of the floating grains in the soaked portion, then the germination of these seeds should be abandoned. These are seeds with low vitality.

5) In the process of germination, it is necessary to thoroughly rinse the grains with purified water at room temperature. Rinsing provides germinating grains with moisture and protects them from mold and fungi.

6) The length of edible seedlings should not exceed 1-2 mm, at this stage they have the highest biological value. Sprouts in length from 2 mm and above green color should not be eaten, because. they become poisonous.

7) It is advisable to immediately eat germinated wheat germ. Even in the fridge germinated wheat germ should not be stored for more than a day.

8) germinated wheat germ should be chewed thoroughly and for a long time.

9) germinated wheat best consumed for breakfast and lunch. The daily intake of germinated wheat is from 80 to 100.

Classic seed germination method:

1. Rinse the seeds (be it wheat, oats, buckwheat, mung bean, chickpeas or something else);
2. Put the seeds in a container so that they occupy no more than half of its height;
3. Pour the seeds with water so that the water is at least 2 centimeters above the seeds;
4. After about 8 hours, drain the water and rinse the seeds, which should already have changed a little;
5. Cover them with damp gauze or some other clean, damp cloth (already without water);
6. After about another 8 hours (when the seeds germinate a little), rinse thoroughly and ... eat!

Growth time and the transition to the stage of germination without water in the tank can fluctuate depending on what kind of seeds you are germinating. Wheat and cereals are germinated approximately according to the described scheme. Mash grows faster, chickpeas are generally 3 times faster than wheat and swell 4 times (therefore, much more water is needed and the capacity should be 4 times the original volume of dry chickpeas.

More sprouted grains can be hidden in the refrigerator. There, most of them almost completely inhibit their growth. This is in case, for some reason, you immediately decide not to eat them. Wheat, however, grows in the refrigerator, only 2 times slower. But, of course, you should not keep them in the refrigerator for more than two days. Max day 3.

Sprouted grains should not be eaten with nuts for the next 15 hours - this leads to the formation of very unfriendly fungi in the intestines. And, of course, you should ensure that when eating cereals in the next 2-3 hours (the longer the better) do not eat protein foods. Do not mix carbohydrate and protein seeds (i.e. do not mix cereals with beans or seeds.

The sprouting of wheat and other seeds is not a fad of the last few decades, but an ancient tradition dating back over 5,000 years. Chinese peasants, Tibetan centenarians and Indian yogis sprouted cereals, legumes, nuts and even grass seeds. The Egyptians, who were the first to master the cultivation of wheat, began to use it precisely from sprouting.

Ayurveda and Hippocrates also spoke well about germinated seeds. Sprouts of various plants were used in ancient cultures as the main source of vitamins in winter or during long hikes. The ancient Slavs took germinated wheat on military campaigns, and in winter they prepared porridge and jelly from wheat germ. Medieval navigators used this method to save themselves from scurvy. It is also necessary to recall the fact that at the beginning of the 20th century, thousands of Indian peasants were saved from starvation thanks to the state "sprout program".

The scientific study of the properties of sprouts began only in the 1940s, when the Dutch doctor Moerman first cured stomach cancer in his patient with their help. Note that the sprout-based diet was supported by Nobel Prize winner Linus Pauling. In 1987, eating germinated seeds was recognized as a treatment for malignant tumors.

If we talk about other beneficial properties of germinated seeds, then it will take quite a lot of time. First of all, they activate the body's defenses and prevent colds and inflammation. Substances contained in sprouts activate metabolism and hematopoiesis. With the regular use of sprouts, a surge of strength increases, an increase in working capacity and attentiveness, getting rid of chronic fatigue, the condition of the skin, hair, nails and teeth improves. It is very important that sprouts contribute to proper digestion and cleansing the body of toxins. You can include sprouts in your diet and as a prophylactic against dysbacteriosis, diseases of the stomach, intestines and the formation of stones in the gallbladder and kidneys. Sprouts are especially necessary for vegetarians and the elderly. They fill in the gaps in the vitamin diet.

What is the secret of sprouting? Why is a handful of sprouts much more useful than a bowl of porridge from unsprouted seeds and cereals? The fact is that each seed contains enzyme inhibitors that protect it from premature germination. It is for this reason that it is not recommended to eat a lot of nuts and legumes - enzyme inhibitors make them a "heavy" food. Heat treatment destroys enzyme inhibitors in seeds, but vitamins and other valuable substances are destroyed along with them. When exposed to a favorable environment, enzyme inhibitors break down on their own, allowing the seed to germinate and develop its potential. When any seed germinates, the enzymes (enzymes) contained in it break down proteins, fats and carbohydrates stored for growth. Thus, sprouts are a partially digested, easy-to-digest food. In addition, when seeds germinate, the content of vitamins and other antioxidants increases. Therefore, with germinated seeds, we get the "ideal food" containing the maximum possible amount of nutrients, which at the same time costs a penny.

By the way, many animals know the method of sprouting. For example, squirrels do not eat nuts immediately, but hide them for sprouting. Sprouted nuts have a special smell, and squirrels easily find them.

Let's talk in more detail about the changes that occur in seeds during germination. When germinating any seeds, enzymes are formed that break down complex proteins and carbohydrates into simpler elements. In some seeds, the content of vitamins during germination increases by 5-8 times! Especially a lot of vitamins of group B, E, A, and PP in sprouts. Green sprouts synthesize vitamin C, which is absent in dry grains. Seedlings are rich in chromium and lithium - necessary elements for the functioning of the nervous system. The fiber content in germinated seeds increases many times. When germinating any seeds before sprouts appear, we get the purest source of chlorophyll. All sprouts are rich in enzymes - substances that stimulate digestion. With all this, in terms of the content of minerals, proteins and carbohydrates, seedlings are not inferior to dry seeds.

Sprouts have an important advantage over fruits: when stored in the refrigerator, they continue to grow slowly and enrich themselves with vitamins for several more days, while ripe fruits lose their beneficial properties already on the day of harvest. In large supermarkets and health food stores, you can buy already germinated seeds and cereals, but there is nothing difficult in self-germination, moreover, in this case, you will be sure that the seeds have not been treated with chemicals that speed up germination and inhibit mold growth. Store-bought germinated seeds are not guaranteed to be completely pure, and since germinated seeds are usually eaten uncooked, the presence of disease-causing bacteria on them is highly undesirable. Seeds of many plants can be used for germination. The most popular of them are brown rice, barley, rye, wheat, millet, corn, buckwheat, peas, beans, lentils, soybeans, peanuts, almonds, hazelnuts, mustard seeds, pumpkin, sunflower seeds. Cumin, cardamom, poppy seeds, celery seeds and clover give interesting results.

All sprouts are good for health, but each plant has its own "specialization":

Sprouts of wheat, rye, oats, sunflower and flax are effective in diseases of the gastrointestinal tract;

Oats promotes blood renewal and stimulates the activity of the thyroid gland;

Rye removes toxins and radionuclides;

Rice cleanses the kidneys and intestines;

Lentil strengthens the immune system;

Pumpkin can be used to prevent and treat prostatitis;

Buckwheat and sesame strengthen the heart and blood vessels;

Milk thistle seeds cleanse the liver;

Corn has a rejuvenating effect;

Beans - anti-inflammatory and wound healing agent;

Peas and beans lower blood sugar;

Soy stimulates cell regeneration and inhibits the growth of tumors.

The basic rules for sprouting are simple.

Large expenditures of time, effort and equipment are not required, although with a special device for germination the task will be greatly simplified. For germination, only unroasted and unpolished seeds should be taken. (White parboiled rice, the usual buckwheat and roasted nuts are not suitable for sprouting.) It is better to chop the nuts yourself. Dry seeds intended for germination are recommended to be stored in a cool, dry place. Wheat, rye and other cereals should not be stored longer than 2 years; legumes and nuts can germinate even after 5 years of storage. Do not use aluminum utensils to store dry and germinated seeds.

The first stage of germination is washing the seeds. This is necessary to remove dust and foreign particles. Place the washed seeds in a glass container and fill with cool filtered water. If you want to speed up germination, fill the seeds with warm (not hot!) Water. Some seeds need to be in water for 10 to 24 hours to germinate, some need 15 minutes (for example, buckwheat). If soaking for a long time, change the water and rinse the seeds 2-3 times a day to prevent the development of mold and pathogenic bacteria. Swelling of seeds is a sign of the end of soaking. (If the seeds remain unchanged, they are unsuitable for germination, or the water is too cold.) Drain, spread the seeds in a thin layer along the bottom and sides of the container, cover with cheesecloth or a leaky lid (seeds need oxygen!) and place in a warm, bright place. Keep rinsing the sprouts 2-3 times a day, as mold can develop in a moist, warm environment. Don't let the seedlings dry out or they will die.

After a while, you will see the seeds take root, and later, green sprouts. It's time to take advantage of the gifts of nature and the fruits of your labor. Don't let the sprouts grow too much - they will become hard and bitter. Sprouts can be eaten as a separate dish; you can add them to cereals, salads, omelettes, meat and fish dishes after cooking; sprouts crushed in a blender are an excellent vitamin addition to cocktails. The only thing that should not be done is to subject the seedlings to heat treatment. If you didn't use the sprouts right away, you can store them in the refrigerator for a few days.

Plants suitable for sprouting

For germination, a variety of grain crops are used - wheat, rye, oats, barley, millet, corn, buckwheat. Almost all legumes are popular - beans, peas, lentils, soybeans and beans. For therapeutic nutrition, wild plants are also used: wild oat, fenugreek, wheatgrass and others.

Each type of plant is individual in its chemical composition, but there are average statistics. So, in general, grains contain: 6-20% vegetable protein, similar in composition to meat protein, 1-9% fat, 60-88% carbohydrates (sugar and starch), 1-4% dietary fiber (fiber), 1-3% mineral organic salts, and the set of trace elements is optimal.

oats . The medicinal properties of oats are determined by the fact that the plant and its seedlings increase immunity, restore muscle strength, renew blood and prevent the formation of blood clots, and have a beneficial effect on the mucosa of the gastrointestinal tract. They are useful for the lungs in tuberculosis, improve the activity of the thyroid gland, are a diuretic and diaphoretic, they are used for gallstones, liver diseases and jaundice.

Rye and its seedlings increase the body's resistance to diseases, have an expectorant property. They are useful in diabetes mellitus, they also remove toxins and radionuclides, they are recommended for the prevention of atherosclerosis and early aging.

Rice and its sprouts have an astringent effect. They are useful in diseases of the kidneys and bladder, increase lactation in nursing mothers. In addition, rice has a calming effect, improves sleep, complexion, eliminates bad breath, restores appetite well after a serious illness or prolonged fasting. However, the main property of rice is considered to be its cleansing effect, which is widely used in traditional medicine of the East. The Japanese claim that 1-2 tablespoons of raw rice, its sprouts or rice flour eaten at breakfast will drive out all diseases from the intestines.

Millet - the kernel of millet with the outer shells removed after grinding - restores the strength of the body weakened by diseases, strengthens the muscular system. Grain helps to strengthen broken and damaged bones, heal bruises and wounds, soft tissue joints. Millet has a diuretic and diaphoretic effect, it is also used in the treatment of dropsy and liver diseases.

Corn and products its processing has anti-aging properties, so it is recommended to include them in your diet more often for older people. There is evidence that corn extract inhibits the growth of cancer cells. Corn processing products are used for cholecystitis, cholangitis, hepatitis, as a choleretic, diuretic and hemostatic agent.

Buckwheat with sprouts it is useful to use to strengthen the immune system, with diseases of the liver, cardiovascular and nervous systems, kidneys and diabetes mellitus, people who are obese and have had serious illnesses. Buckwheat is a storehouse of routine, which has a preventive and curative effect on varicose veins, stops bleeding. With its help, rheumatic diseases, arthritis, complex disorders of the lymphatic system are cured.

Beans and sprouts used as a diuretic, astringent and anti-inflammatory, wound healing and cosmetic product that improves complexion.

Peas and sprouts rich in inulin (vegetable insulin), which determines their hypoglycemic effect. They eliminate constipation, because they contain a lot of fiber, lower the level of fat and cholesterol in the blood, remove toxins from the intestines, and have antitumor activity. Regular consumption of peas and sprouted grains has a rejuvenating effect, improves vision, promotes cell growth and regeneration.

Soy and sprouts - the leader in the content of vegetable proteins, activates protein metabolism, removes fats and water, thereby helping to get rid of excess weight. Preparations from the plant and sprouts inhibit inflammation, stimulate the regeneration of connective tissue, accelerate cell growth, rejuvenate the body, help with impaired vision, strengthen memory, increase the ability to concentrate. Japan is developing drugs against cancer, for which pectins contained in plants. It has been proven that they inhibit the growth of tumors, slow down the development of leukemia.

Lentils and sprouts - general tonic, stimulating appetite. It has an antimicrobial effect, stimulates the production of hormones, thereby activating potency and sexual desire, is recommended for constipation, and helps to rejuvenate the body.

Ways to germinate grain

1. Intended for sprouting grains (1 cup) put a thin layer in a deep plate, pour 2 cups of water and leave for 36 hours at room temperature. Put the grains that have absorbed moisture on a moistened dark cloth with a thin layer for two days. Rinse the sprouted grain thoroughly.

2. Rinse the wheat grains with cold water, leave the grains that have settled to the bottom of the pan, and remove the floating grains. Put the grains in a deep plate, pour water so that it covers them entirely, cover with a paper or linen napkin on top. Put the plate in a warm place for 24 hours until white sprouts appear no more than 1 mm.

3. Pour the washed swollen wheat into a plate and pour water so that the grains are slightly covered, cover with one layer of gauze and moisten it. You can also lay the grain on a layer of gauze, covering it with another piece of gauze on top. The gauze should be moistened periodically. After 1-2 days, tiny white sprouts appear.

4. In a transparent plastic container, put a piece of gauze folded in 2-3 layers and moistened with water that has settled during the day. Sprinkle the grains over the gauze and cover with the same piece of gauze on top. Cover the container with a lid. Once a day, remove the lid and top gauze, ventilate the grains for 10-20 minutes and add water as they dry. Every other day, without removing the top gauze, carefully rinse the contents of the container with settled water, squeezing slightly.

5. Rinse the grains, place in gauze and hang, and then sprinkle with water from time to time (at least 3-4 times a day). After a day, the grains will begin to swell, and after another 3 days (depending on the type of grain), small sprouts will appear, and the grains can be eaten.

6. Put the grains in a jar, fill with cool filtered water and leave overnight. Regardless of the capacity of the jar, the water level in it should be 5-7 cm above the surface of the grains. Cover the jar with gauze, tighten the neck with an elastic band. In the morning, without removing the gauze from the neck, drain the water. Then put the jar of grains on its side and cover with something so that the grains are in complete darkness. At the same time, air access to them should be sufficient. When washing the seedlings, you need to make sure that no water remains at the bottom: the grains that are constantly lying in the water, in the closed space of the jar, can begin to rot.

7. Preparation of rejevelac. Take half a glass of wheat, sort it out, soak in lightly salted water, then rinse the grains thoroughly and place them in a liter jar. Pour the wheat with a small amount of water so that the grains hide under water, cover with gauze and leave in a dark place for 10-15 hours. Drain the water, do not rinse the wheat again, but leave the grains to germinate for a day. When sprouts appear, pour 6 cups of filtered or spring water over them and leave for 3 days in a dark place at room temperature. It should have a pleasant smell and a peculiar sour taste. Drain the finished drink into another jar and store in the refrigerator. Drink it warm at least two glasses a day. It can be used to cook soups or be used to prepare special fermented dishes with sprouts.

8. Germination of sprouts. To obtain green sprouts, table trays with a layer of earth are used. The top layer of earth is taken, mixed in half with peat. Earth is poured onto the tray and grains are sown, and the top is covered with a lid (second tray or cardboard) to maintain the necessary moisture.

Recipes with sprouts for every day

Breakfasts and salads

Pine nuts with wheat, sesame and rye sprouts

1 cup wheat sprouts (two or three days old), 0.5 cup sesame sprouts (one day old), 0.5 cup rye sprouts (two day old), 1 cup peeled and soaked pine nuts, 1 banana.

Mix all ingredients in a blender.

Wheat plum breakfast

8 pcs. pitted prunes, 3 cups of wheat germ (two or three days old), half a medium-sized apple.

Soak prunes in a cup of water overnight. Mix the plums and the water in which they were soaked with other ingredients. Add water (if needed) to get a soup consistency. Such a breakfast can be prepared not only with prunes, but also with figs.

Nut breakfast

0.5 cups of sunflower seedlings (two-day), 0.5 cups of pine nuts or hazelnuts, soaked for 8-10 hours, 2-3 tbsp. tablespoons soaked raisins, 1 cup apple juice (freshly made), 1 cup filtered water.

Mix all ingredients in a blender. This breakfast can be prepared with any sprouts.

Sprouts with dried fruits

100 g sprouts, 50 g any dried fruits: figs, raisins, dates, apples, pears, etc.

Wet dried fruits, grind them in a meat grinder and mix with sprouts.