Sprouts are frequently eaten for breakfast and even as a snack because they are well-recognized to be incredibly nourishing and a powerhouse of proteins. Additionally, they contain significant amounts of fiber, calcium, vitamins A and C, potassium, and phosphorus. Despite the fact that sprouts are rich in nutrients, the body has a hard time breaking them down, claims Dr. Alka Vijayan, a specialist in Ayurveda. Do sprouts now qualify as unhealthy or inappropriate for some people? Let’s investigate.
Who ought not to go there?
While the majority of people can eat sprouts, Dr. Alka advises against eating for those with bad digestion, impaired Agni, Vata, or pitta prakruti. Those who have Kapha prakruti can digest sprouts more easily and can eat them more frequently, but just once or twice a week; never more than that.
It can be ingested by persons who are attempting to reduce weight because it is beneficial for Kapha folks. Dr. Alka stated that sprouts may be ingested by those who are wanting to reduce weight and have healthy digestion, adding that they should form 30% of your meal amount and are best consumed in the morning.
Is eating sprouts frequently harmful?
Regular sprout consumption can result in vata dysfunction in the colon, which can further cause hemorrhoids or piles, the end-stage complication of sprout consumption, in addition to feelings of bloating, gassiness, acidity, or delayed digestion.
She advised eating seeds raw or roasted for those who are unable to eat sprouts. Ishti agreed, stating that although seeds and beans are rich in fiber, vitamin C, proteins, and calcium, the body may not be able to absorb all of these nutrients when consumed in its raw state. Accordingly, slightly heating the sprouts makes the nutrients more available to the body.
According to the expert, there are a few techniques to make them easier to digest and safe to eat:
- Add to a salad after steaming over a water bath.
- Blend and incorporate into your pancake or dosa batter.
- Include sprouts in your khichdi since they will soften and cook under pressure, relieving some of the pressure on your organs.
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