!Rice which is sprouted (germinated) contains three times the essential amino acids…
Sprouted brown rice has a long history in Asia as a health boosting food and a diet staple. It is beginning to gain momentum in the West as word of mouth spreads about the health benefits. Rice which is sprouted (germinated) contains three times the essential amino acids (gamma-amino butyric acid (GABA), an amino acid known to improve kidney function, among others) as its dry (un-activated) counterpart.
The advent of industrial farming has excluded the vital step of sprouting. The grains of today are very different from what our ancestors were accustomed to. Eating un-sprouted grains can lead to digestive difficulty and poor absorption of vital nutrients. When the rice is germinated (sprouted) the nutrients are readily available for the body to absorb and easily digest. Vitamin E, B6, B12, as well as magnesium and lysine (an essential amino acid) are increased once germination takes place. The absorption of fiber and protein are also amplified.
Often sprouted (germinated) rice is available in the health food store. If you wish to sprout your own rice soak the rice (raw unaltered rice) for 12-18 hours and rinse every few hours. Next, drain in a strainer, sit over a bowl and cover with a damp paper towel. Allow another 12-24 hours for germination (sprouting) to occur (small sprouts will surface). During the remaining 12-24 hours be sure to rinse the rice several times. Refrigerate any unused rice up to 5 days.
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