Wheat grass looks like grass, and comes from wheat sprouts (no older than 14 days). Organic sprouts grow in a completely organic environment, without pesticides, and grown with drinkable water. This food is truly nutritious, and is completely gluten free. Wheat sprouts are an excellent source of minerals, like magnesium, calcium, sulfur, silicon, fluoride, zinc, manganese, etc. They also contain a fair amount of B, C, and E group vitamins.
Wheat grass is much more nutritious than when consumed as a grain or cereal. Germination considerably increases the nutrients in wheat, during which time the wheat:
- Increases in vitamin B content, and fatty acids.
- Increases nearly 500 times its vitamin C content.
- Vitamin E triples.
- Phosphorus is increased: from 420 mg per 100 grams of grain, to 1050 mg.
Ways of consuming wheat
Wheat grass is fairly inexpensive and can be used in several different ways when cooking: in salads, juices, along with stews, in meatballs and rolls, and they can even be added to soups. Wheat grass is sold in several countries and health food stores in tablet form, juices, or organic harvest.
Wheatgrass properties. It is useful for treating:
- Nutrition problems
- Intestinal problems
- Purifying the blood
- General body cleansing
- For rejuvenating
- The hair and skin
How to make your own wheat sprouts
This is very simple: just add 2 large spoonfuls of wheat seeds (washed well) in a bowl of warm water, and allow to sit for 24 hours. Cover with a dish cloth, as cold temperatures make sprouting difficult. Then, spread the wheat out on a plate. You can spray them a couple times a day with warm water. The idea is to always keep them somewhat moist. Too much moisture rots the grain, while a lat of water dries them out, in which case it won’t sprout either. Try to keep them covered with a cloth, so as to cover them from dust, bugs, and to trap the heat in to allow for quicker sprouting.
Within 4 or 5 days, depending on environmental factors, you will have your sprouts.
If you’re going to eat them, it’s important to keep the sprouts shorter than 4 to 5 cm long. Any longer and they become fibrous and hard. Keep them in the fridge, wrapped in a paper towel, and placed in a plastic bag to help preserve them.