Awhile back, I received this email:
Sent: Thursday, December 18, 2008 4:42 PM
To: Margaret Conover
Subject: sprouts
Hi Doc.
There is a lot of chatter about sprouting Chia. Personally I love the sprouts when we are playing with the kids showing them how things grow. I think I've read from you as well as others that many of the nutritional properties of the seed are lost due to the energy that is required for the seed itself to sprout. On the other hand I believe that there is a higher enzyme activity level due to the "greener" nature of the living seed.
Can you please let me know if these companies that are writing about the incremental benefits - nutritionally - on sprouted seeds like Chia and Flax are real?
Many thanks for any assistance you can provide.
M
Nutrition Diva has something to say on this matter. Visit her website for a discussion of value of sprouting in general: http://nutritiondiva.quickanddirtytips.com/sprouted-grains.aspxBasically, this article provides evidence that sprouting does not improve the nutritional value of most seeds in any significant way.
The dietary fiber is part of the seed coat. Because the chia seed coat becomes mucilaginous and sticky, it is left behind, stuck to the sprouting medium, when the seedling spouts. The omega-3s, I believe, are metabolized as fuel for the growth of the seedling. This would leave you with neither fiber nor omega-3s.
I hope this helps!Margaret
But if you REALLY want to sprout them, here are some techniques.


