“The Sprouting Book”: Ann Wigmore’s guide to maximizing health through nature’s living superfood Ann Wigmore’s “The Sprouting Book” promotes sprouts as nature’s most nutrient-dense “living foods,” rich in bioavailable vitamins, minerals and enzymes – far superior to cooked or processed alternatives. Sprouts exponentially increase nutritional value, with some varieties containing 20x more vitamins and 50x more anticancer compounds than mature plants. Wheatgrass sprouts, for example, have 600 percent more vitamin C than fully grown wheat. Studies cited show 35 percent lower skin cancer rates among sprout consumers, improved fertility in livestock fed sprouted grains as well as enhanced immunity due to…
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