{"id":370725,"date":"2010-02-27T13:08:51","date_gmt":"2010-02-27T18:08:51","guid":{"rendered":"tag:typepad.com,2003:post-6a00e54fc8012e883301310f43984e970c"},"modified":"2010-02-27T17:24:49","modified_gmt":"2010-02-27T22:24:49","slug":"the-healthy-librarians-whats-working-whats-not-sprouting-step-counting-produce-bags-switching-schedules-and-exercise-routines","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/370725","title":{"rendered":"The Healthy Librarian’s “What’s Working, What’s Not?” Sprouting, Step Counting, Produce Bags, Switching Schedules and Exercise Routines"},"content":{"rendered":"
\n
\n
\n
\n
\n

\"Omron\"<\/img><\/a>\"Peakfreshbag\"<\/img><\/a><\/p>\n

\"Easysprouter\"<\/img><\/a> <\/p>\n<\/div>\n<\/blockquote>\n<\/blockquote>\n

\n

The Easy Sprout – The Sprout People’s Most Popular Sprouter<\/span><\/strong>
<\/span><\/p>\n


<\/span><\/p>\n

If you’ve received this post via email, click here <\/a>to get to the web version and all the links.
<\/span><\/p>\n

I’ve let too much time go by without giving any updates on some of the new additions to my household and daily routine.\u00a0 <\/span>I promise this is going to be a quick post (yeah right!) because I have some very interesting medical topics I want to get to–and this is one of the few mornings I have some time in which to do it.<\/span><\/p>\n

We’re Making Our Own Sprouts Now!<\/span><\/strong><\/p>\n

Thanks to a wonderful reader, Kim, who wrote after I posted “Straight from the Experts at Ohio State
\nUniversity, Johns Hopkins University, & Canyon Ranch: Three
\n“New-to-Me” Super Foods: Black Raspberries, Broccoli Sprouts, &
\nChicory-Family Leafy Greens”, <\/a>we have started making our own sprouts at home.<\/span><\/span><\/p>\n

\n

\u00a0“Why buy Brocco-Sprouts for $4.99 a container when you can make them yourself?\u00a0 It’s much cheaper to do your own & it’s really easy.\u00a0 Check out <\/span>Sprout People!<\/a>, “<\/span> Kim said.
<\/strong><\/p>\n<\/blockquote>\n<\/div>\n

\n
\n

My husband took off running with Kim’s suggestion.\u00a0 Soon we had 10 white plastic sprouters on top of our kitchen counter, and all kinds of seeds to sprout.\u00a0 He is now a huge fan of the Sprout People<\/strong>.
<\/span><\/p>\n

Sprouting is like having an indoor mini-fresh-garden in the winter.<\/span>
<\/span><\/p>\n

He’s now THE <\/strong>sprout-maven-indoor-farmer, and I just sit back and enjoy the harvest.\u00a0 Broccoli and alfalfa sprouts are our favorites–and you can’t compare the cost & freshness of sprouting your own to buying them at Whole Foods.<\/strong><\/span>
<\/span><\/p>\n

He has broccoli sprouts ready to eat in 3-6 days and they last from 2-6 weeks in the refrigerator–although we eat up a batch in a week–adding them to sandwiches and salads.<\/span>
<\/span><\/p>\n

He’s experimented with all kinds of seeds, including sprouting up a batch of “Madison Market Mix<\/strong>” which is a combo of peanuts, sunflower seeds, pumpkin seeds, and almonds.\u00a0 The Sprout Peopl<\/strong>e say this is “more of a soak than a sprout”, but it’s delicious on a salad.<\/span><\/p>\n

Wondering what the big deal is with sprouts?<\/strong>
<\/span><\/p>\n<\/div>\n

<\/p>\n

\n

“Sprouts are one of the most complete and nutritional foods on the planet.\u00a0 They’re rich with enzymes and vitamins and amino acids.\u00a0 And perhaps most important of all, sprouts like alfalfa, broccoli, clover, mung bean, and the like contain concentrated amounts of phytochemicals that can have strong protective effects against disease. <\/span><\/p>\n

When you eat a sprout, you’re actually eating a very, very young version of the whole plant.\u00a0 You’re eating the root, stem, and head.\u00a0
<\/span><\/p>\n

Different glucosinolates–phytochemicals that convert to very healthy metabolites in the body–are concentrated in different parts of the plant.\u00a0 Some are still in the root, others are in the leaves that are thrown away, still others are in the stem.
\n<\/span><\/p>\n

According to Sonja Pettersen, N.D., “Sprouts are one of the most concentrated sources of nutrition.\u00a0 They’re loaded with phytonutrients.”<\/span><\/div>\n

<\/span><\/p>\n

\n

-Jonny Bowden, PhD, C.N.S., author of The 150 Healthiest Foods of Earth-<\/strong><\/p>\n


<\/strong><\/p>\n<\/blockquote>\n

<\/span><\/p><\/blockquote>\n

Storing Sprouts and Vegetables in PEAKfresh<\/span><\/em> Produce Bags<\/span><\/strong><\/p>\n<\/div>\n

\n
\n
<\/div>\n<\/blockquote>\n<\/blockquote>\n<\/div>\n

OK, I admit it.\u00a0 When my husband said he was going to order PEAKfresh<\/em><\/strong> bags to store our sprouts, because that’s what the “Sprout People” <\/strong>recommend, I rolled my eyes, and thought, “Uh oh!\u00a0 Now he’s listening to some weird “Sprout People”<\/strong> on an internet site.\u00a0 What next?”\u00a0 <\/p>\n

I had tried those Debbie Meyer Green Bags <\/strong>(thanks to SIL Lis) and was disappointed.\u00a0 These sounded like more of the same.<\/p>\n

\n

But according to “The Sprout People”:<\/strong>\u00a0 These
\nbags are amazing! We have tested sprouts, fruits and veggies. We had
\nCilantro in one of these bags for a month! Plastic bags will still do
\nfor storing your sprouts, but if you want the best – for every sprout,
\nfruit and vegetable – try these!
<\/span><\/p>\n

You know us, we don’t sell stuff just
\nto sell it – these really are awesome. The bags are widely reviewed
\n(positively), and like we said above – our personal experience is
\ngreat, so we think it is a good bet you’ll be happy with them.<\/span><\/p>\n

Read more about these bags ($5.85 for 10 re-usable bags) here.
<\/a><\/span><\/p>\n<\/blockquote>\n

These bags really are superior to just storing produce in regular plastic bags!\u00a0\u00a0 Really.\u00a0\u00a0 I didn’t expect them to perform at all.\u00a0 I stored a cut ripe avocado in a bag–following the directions to press out the air in the bag & seal with a twist tie.\u00a0 It stayed green and fresh for 10 days–and I had fresh avocado to spread on my sandwiches.\u00a0 Far superior to a regular bag or container.<\/p>\n

Then I decided to try cilantro, which always ends up rotting in the bag after I use it once for a recipe.\u00a0 Not this time!\u00a0 The same for the lacinato kale.\u00a0 They are as fresh as the first day I bought them, after 10 days.\u00a0 I wish I could report that they lasted longer–but I used them up.<\/p>\n

My light bulb discovery!<\/strong>\u00a0\u00a0 <\/p>\n