12 - The Mystery of Sprouts

"Energy flows through matter and animates it. Otherwise, matter is as dead as a doornail."

Seeds contain a hidden life principle as well as a moderate amount of vitamins, enzymes and minerals. But in the process of sprouting, all this is increased tremendously. By subjecting the seed to warmth (the fire principle) and moisture (the water element), the life process is set into motion. Thus the electromagnetic light waves are attracted from the etheric tattwas [tattvas] (elements), which bring with them the other elements needed for growth. This energy-condensation of light waves attracts the necessary vitamins and determines the pH of the cellular activity. High condensation makes for acidity, and low for alkalinity of the cellular chemistry.

But here is the mystery of increase: there is practically no vitamin C in dry seeds; however, tests have revealed that when the sprouts first began to peep out of soy beans, they tested 108 milligrams vitamin C; and by the end of 72 hours from the time they were first soaked, they contained 706 milligrams of vitamin C! So the beans and any other edible seeds that are used for sprouting, contain the highest amount of C within a period of 72 hours from the beginning of the process. It is therefore suggested that the best time to eat them is between 60 and 80 hours from the time of soaking them. After that, the vitamin C content begins to drop off, as it is used for the development of the plant's growth. They should be eaten then or put in covered glass jars and kept in the refrigerator until they can be served in salads, soups and other foods, for the vitamin values as well as the proteins and minerals which they contain.