Debate Over Eating Sprouted Beans

I realized that you’re not recommending everyone take the strictest approach but for people that want to be optimal you are saying that in the morning Brian and Anna Marie is saying have a green juice with mostly sprout ruse with two shots of wheatgrass do it again at four o’clock in the afternoon and for lunch and dinner you’re saying have a big salad that has green vegetables and sprouts and when we talk about sprouts just to clarify your are you saying a take the same whole grains quinoa Mill and amaranth F buckwheat wild rice and or not wild rice and sprout gonna put them or you saying be take chickpeas lentils black eye peas lima beans sprout them and put them in a salad or are you saying see take the little tiny seeds the clover relish onion garlic when you for these two big salads that we need to fill us get protein really get it what is that what is the the main thing that which one of those are you saying we saw I think all of the above and and this the sprouts that as time went on in the early days I needed lots of beans lots of grains lots of heavy things and as time went on we gravitated more to the sunflowers to the pea greens to the light leafy greens and I think it’s where you are emotionally and physically and energetically now at this point we lift intensely heavy weights three days a week we exercise aerobic ly seven days a week but the reality is and we work like horses but the fact of the matter is your body becomes familiar with less food at high energy at five so I could not sustain when I change my diet to a raw food diet at the beginning on what I’m doing today so I think it’s really an evolutionary process and you’ve got to be sensitive to that we watch people every week come in off Western diets and and heavy vegan diets and everything else and they detox you know it takes emotional as we talked earlier and physical detoxification but as time passes the body becomes refined and knows how to absorb the nutrients out of less food at high qualities and of course it’s important also to note that there are some legumes you can’t eat sprouted they would not be safe to eat sprouted and the larger legumes are it’s the smaller legumes like lentils and mung beans that are really safe to sprout even chickpeas are a little little bit debatable having some fine but you wouldn’t want huge amounts because the levels of trips and inhibitors are high enough to compromise amino acid absorption to do you know a reasonable extent so depending on how much protein you’re eating whether or not that would be an issue but the a lot of the larger legumes are very toxic eaten even sprouted I mean you’re reducing some of the anti nutrients when you sprout but you you can’t eat things like red kidney bean sprouted they have to be cooked before being eaten

well this one I’m not sure about so let’s one of the great debates I had was years ago there was a very smart commentary that done in our commentator in in Baltimore and around the same time they came out with a study from Hopkins saying that when you cooked a tomato you’ve got more benefit of the phytochemicals than in fact if you ate it raw so the man called me up and pitted me against the scientist at Hopkins on the radio for an hour that was there and I listened I didn’t say much of anything I just let them get in deeper and deeper and deeper and deeper and they kept saying well we found you have actually more of the phytochemicals and it’s more evident when you cook and there’s no question that they’re better for you and they’re gonna be which is true by the way these phytochemicals help breast cancer and they help cardiovascular disease so the man kept urging me he said are you going to say anything Brian so I finally said well I’m so pleased to be on the radio with a scientist that created a new form of science it’s a new form of molecular science I said up until now what I study and what I’ve heard and what everyone has told me is basically that when you cook something you burst the molecule and that’s why it radically shifts we you’re saying doctor it’s brilliant what you’re saying is when you cook something you manifest phytochemicals that weren’t there to begin with that somehow these phytochemicals come out of nowhere they prevented this I said in my naivety what I thought is that you open the cells from cooking and now you can count the beans you can actually count the phytochemicals and I think when you germinate anything it brings it back to a plant and if you saw my my segment on anthropology yesterday it said that our teeth never ate not seeds grains and beans other than times of what droughts droughts were the only time that we ate that and how we know that the geologists got with the anthropologists and said by the way look at the teeth over thousands and thousands of years they’re eating leaves are eating fruit they’re eating leaves they’re eating fruit there was a drought for this 10-year period a five-year period now they nuts and by the way in the two-year period or five-year period their teeth show they ate leafy greens again so I would always say that if you’re going to cook something you germinate it first and I would agree with it German yeah yeah but I’m not sure that we have to worry there’s and what the so-called poisoned we do we don’t want to alarm anyone the so called poison is brilliant by the way that well before humans showed up before the planet got screwed up that we literally had every seed every not every grain every bean which are all seeds by the way have an an enzyme inhibitor on it that’s a pesticide so that that particular form of seed would never ever perish so the animals would never eat all of them they’d get sick and stop eating it isn’t that unbelievable how nature does it it’s a symbiosis it’s a brilliance of nature’s spiritual process it goes on and by the way the bugs would never eat it and that enzyme inhibitors now what we’re calling fancy words that you can’t digest and it may be I wouldn’t call them a poison but they’re not as Pro nutritious but when you germinate it that disbands it goes away and then again if you have these incredibly high fiber things like a kidney bean and I agree with you on chickpeas by the way you can eat raw chickpeas but boy they’re hard to eat the beginning I needed to do that because I wanted something instead the soy burger I want it raw something is the realities I don’t shave your those things down but maybe some people need it and I don’t want to alarm you that sprout it and raw if you’re fighting cancer sprout it in raw chickpeas are gonna give you poison they’re not going to give you a poison there may be a little harder you sprout them enough they’re not going to be hard to digest comparative if – if you didn’t sprout them try to take think about a dry chickpea how many of you would take it and try to chew it and swallow it well think about that you I wouldn’t do it would you do it if you soaked it easier it’s still hard he’s sprouted you could chew it and swallow it so just think about in logical terminologies did you makes amazing raw hummus from chickpeas sprouted chickpeas of course there are some sprouts that are much easier for you to digest so if you if you’re starting and you don’t have a good digestion or your teeth are not functioning as well then start with the broccoli they’ll file for cabbage radish leafy green yeah ix leafy greens like sunflower because they grown for seven days at least and they are so much easier to digest bean sprout mung bean sprouts the grown baby so far four or five days Sukie beans for five days and so if you’ve sprout something just for 24 hours that is not so easy to digest and that’s usually the beans and even we serve some of the beans at the institution and some people don’t judge them well so I say skip them for now but like ryan said eventually you actually get used to them burn and then you don’t want them anymore used to them you don’t want yeah so the longer and something has grown to sprout four or five days seven days the easier to digest it is

but just just to be clear it’s not so much the digestibility of the of course the the chickpea once it sprouted it’s that it contains something called trypsin inhibitors which inhibit the ability of trypsin which breaks down amino acids from foods so that we can digest those amino acids and and use them and so if you’re consuming a lot of trips and inhibitors you’re yes a less able to digest and absorb the proteins the amino acids that you need so there’s a sort of a limit of how many of those you would want to include in your diet because of that whereas with a peas and mung beans and lentils they have much lower levels of those compounds as well the rate pea sprouts are amazingly high in protein mung bean sprouts are amazingly high in protein this is why Asian food no matter where you are in Asia thousands and thousands they all had mung bean sprouts but Brian are you saying that you’re an agreement to some degree with a Brenda saying that chickpeas lima beans are big beans if they’re soaked and sprout for three days is still because I haven’t in the past heard you make a warning on certain beans Brenda has some concerns as some of the larger beans you’re not concerned about the enzyme inhibitors have never really been studied after germination at any significant level you know there’s studies done on the beans himself but there’s no long-term studies on sprouted beans and that’s again a whole nother area that we have to look into well when it comes to some of the larger beans like kidney beans were more concerned about the hemagglutinin Zoar the lectins than the trypsin inhibitors even and in those cases if you eat fairly raw kidney beans have you ever eaten raw kidney beans I mean they will make you violently ill so that’s you know there’s some hemagglutinin so that are really toxic yeah but you’ve got to think about this in a practical way too and I don’t know what you have to put on thinking about if I took a kidney being dried or if I took a chickpea which is a bean by the way we call it a pea but it’s a beam or red bean or a navy bean or a pinto bean or a black-eyed pea all of these things and I would never just take them and chew them and eat them so it your body it you don’t even have to know the science and your bodies to say you don’t want that you soak it I really don’t want that it’s still gonna crack my teeth I germinate it it becomes increasingly easier to eat the longer you germinate it but I have never seen a body of evidence I hope there is a body of evidence actually we looked at we went through the literature and looked at exact percentages of reductions over time in for example in in soybeans and and in all of these beans at whatever science has been done and what percentage of reduction you get with hemagglutinin and of course the longer you sprout the greater the reductions but still the general consensus is that the larger beans are probably not a good idea to be eating raw so but but sprouting before cooking is a really good idea because you’re vastly increasing you’re decreasing anti-nutrients and you’re increasing you’re releasing nutrients and making them much more valuable for you you alluded to it but that’s what I found almost every bit of information was done on soil and that seems to be like they get stuck on soy why because it’s such a cash crop worldwide but you know kidney I was I think I’ve read one thing on kitty but I haven’t seen on black-eyed peas even chickpeas I haven’t seen real studies that show he is logged are there that’s interesting so it’s tempting is this to move on I just want to clarify I mean in your past 20 years have you is large beans part of the program because it’s an on point or is it something that actually you do recommend and still recommend inwards Brenda saying is she’s got research such concerns are on is that I wrote chickpeas is this are you recommending you know again just let’s clarify even further look to what degree are you concerned about large beans we’re not concerned from our observation in my case of using it for 48 years with people I’m not concerned because I don’t see it it’s not a main part of the diet that’s it so this is why I’m open if there’s real and research by the way is just the why I told this story about Johns Hopkins there’s somehow a disconnect between chemical science and what’s really happening inside the cellular structure and anatomy of the body and what a lot of this is speculation is best it’s really not we we may see what’s in the beam we may see what’s in the food we may see the toxic level but have we really taken it to the point where we’ve done human studies over long periods of time that I’ve never seen because nobody’s interested that I mean other than me aren’t you nobody’s interested in that so the studies are pretty much in there I would like to see that I don’t see people having a problem with it what I use it these things are not lots of them because I don’t like them myself much is when people are getting off heavy food you need to give them something heavy that’s not going to hurt them now frankly if you’re not fighting a major disease eating a cooked bean that’s sprouted big deal big deal you know as long as it’s not your main diet but by the way when I have a person who’s fighting stage for cancer or HIV which we do all the time this is half of the people that we have coming to us some major catastrophic disease I can’t say to them by the way you only gonna eat light leafy green sprouts and you’re going to be happy they’re not emotionally ready for that so it’s sprouted chickpea hummus that we sprout well and everything I haven’t seen a problem with that maybe it’s not the perfect food but I’m not going to tell these people you cook food because one thing we have learned without any question and I used to make mistakes because I wanted people to like me when I was young that if you are fighting a catastrophic disease it’s mandated in our view that you must be a hundred percent raw and usually for a couple of years to do that when I try to be nice when I was young and say oh you can eat a little cooked food I won’t tell you what happened but the outcome wasn’t great in many cases and we don’t know who that is there may be a 50% of the people that could eat a little cook food and get away with it and still heal and fifty percent not but we aren’t going to take that chance our model for 62 years with tens of thousands of people that we’ve seen get well is get religion when you’re sick you don’t need religion if you’re not sick you can mess around a little bit and have some fun but the fact of the matter is I consider these type of things we’re talking about recreational foods more than we do therapeutic foods once you cook anything it’s really a recreational food although I eat some of that that’s it