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Why do I eat legumes only if sprouted?
Since ancient times, the wisest, longest-living, and healthiest peoples have preferred consuming sprouted grains and legumes instead of the classic dried and cooked product.
These sprouts were consumed raw or lightly cooked by steaming/boiling.
History tells us that the Essenes, an esoteric religious group that lived about 2000 years ago, who were knowledgeable in purification practices and famous practitioners of natural medicine, produced bread from sprouted wheat.
They completely avoided dried cereals and legumes that were not sprouted because they were considered harmful and toxic to health, devoid of practical use.
Thousands of years ago, it is known that Indian populations also made extensive use of sprouted grains and legumes, particularly lentils, which were used for stews.
Ancient Chinese people loved rice, bean, and soy sprouts, a practice extended to Thais, Laotians, and Vietnamese.
