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From: The Sproutarian (
Subject:         Re: Let us discuss the 801010 - the best B vitamin sources
Date: September 11, 2014 at 3:07 pm PST

In Reply to: Re: Let us discuss the 801010 - sodium part 1a -part 1b (set macronutrient ratios, slow oxiders,misleading blood blood testing posted by Gina on September 11, 2014 at 12:44 pm:

Hi Gina,

yes, as a young man l was a very big fan of consuming yeast for B vitamins because they are an extremely high source of them. None-the-less, I recall there are issues with using yeast, but l can't recall what they are right now.

The finest way to be getting B vitamins would be to consume the foods highest in B vitamins. The highest B vitamin foods are seeds such as sesame, sunflower and the other seeds, and when the seeds are sprouted you get greatly increased B vitamin levels. You also top up with hydrilla green algae and green sprout juices. This way ensures plenty of minerals, vitamins, fatty acids and phytochemical antioxidants from foods that are largely FRESH!!! other thing, when you ferment you can increase the B vitamin content up to a further 50% according to Dr Finney's thesis on sprouts. Oh yes, those sprouted fermented seed pastes are super duper foods on a level impossible to do justice to in this thread, l could go on and on and on why they are so good.

Sprouted wheat is an issue. The main issue here are the indigestable proteins such as lectins which contribute to enlargement of the pancreas and chelate with many nutrients (it's a nutrient stealer) and cause a disruption in intestinal bacteria. We can do a lot to fix this problem such as chelating the lectins with brown seaweeds in a meal (very few people know that) and by regularly fermenting the sprouted wheat, but the problem is that we can't go fermenting too much because of the aldehyde problem. Truly...l wouldn't want to go focussing on sprouted wheat too much, better to look at other sources for B vitamins.

One last note l wanted to make. We tend to focus in on the nasty parts of food such as toxins in sprouts, various things in yeast, indigestable proteins in sprouted beans, salt raising raising blood pressure and high fat causing heart disease etc. The problem with this line of thinking is that we often miss the point because we become too narrowly focussed on ideas without taking into account the whole picture of food and dietary effects, so we often dismiss the effects of buffering systems in foods which can over-ride the undesirable elements in the foods. You wait until l expose all these common myths in my book, it will be an eye opener...l will be even exposing Esselsyn. He fixes heart disease for sure, but he is associating the wrong factors as the cause, and this can be 100% proven when you widely read the literature. There are a lot of studies those doctors don't bring up that completely contradict their ideas. Got to be careful and get a balanced picture instead of only a partial picture.

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