Sprouted Sesame Seeds
Nutritious and Delicious
This very well done video goes a step beyond mung beans to something with excellent nutritional value and interest. Most of us are familiar with sesame seed oil, tahini, halva, and seeds that are sometimes added to energy bars, stir fries, or used as a garnish on bakery goods; but few people sprout sesame seeds. However, as you see in this video, sprouting is not only easy, but very little time or space are required!
When consumed as seeds, the black seeds have more protein and less carbohydrates and fat than the white. They also have significantly more iron, six times more iron, so they are more useful for building hemoglobin whereas the white seeds have a little more calcium. Sprouting reduces the two least desirable chemicals in sesame seeds: phytate and oxalate. Sprouting also improves assimilation of the minerals.
Many studies of the benefits of sesame seed have been done. A rough summary suggests that sesame seeds improve both red and white blood cells, lower blood pressure, reduce blood sugar, and very interestingly, reduce arthritic knee pain by 63% over a period of just two months. The intake was 40 grams (about three tablespoons) of powdered seeds, but, as noted, sesame seeds can be consumed in many forms. For instance, it is an excellent substitute for peanut butter and tastes fabulous on noodles and pancakes. The tahini form can be easily jazzed up with a dash of salt, hot sauce, raw honey, or garlic. You can also add it to a smoothie.
Powdered sesame seeds can be substituted for flour and are often recommended for women facing menopause. They are phytoestrogenic and ease the transition women face when their reproductive systems are retiring.
When you buy sesame seeds, make sure they are organic and clean. You can always rinse them several times to be on the safe side. One last warning, some people are sensitive to sesame because the seeds are heat producing. If you are one of these people, do not eat the seeds in hot weather or skip them altogether.
Copyright by Dr. Ingrid Naiman || All Rights Reserved
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