Unfortunately, all processed food has been heated by one of more means, and thus, all natural enzymes have been destroyed. It seems that eating raw foods is the answer. By squandering our enzyme making capacity on digestive enzymes, our body has less capacity to create and preserve the thousands of other enzymes in other systems in our body. As a consequence, enzyme activity throughout the entire body declines rapidly and the aging process accelerates at a much faster rate than it should. Research, such as that done by the Wigmore Foundation, has shown that there are 10 to 100 times more enzymes in sprouted seeds than in vegetables or fruits, depending on the enzyme and the seed being sprouted.
Sprouted seeds are also a great source of vitamin C, carotenoid A, B vitamins, and minerals.
There are a variety of sprouted seeds which can be added to one's diet. Some of the most nutritious are rye, fenugreek, wheat, mung bean, lentils, and alfalfa. The increase of vitamins in sprouts is tremendous during the sprouting period, compared to the unsprouted seed. Studies from India and Asia show increases in carotene and vitamin A, Dr. C.W. Bailey of the University of Minnesota showed, in a study attempting to establish the importance of enzymes in the human body, that vitamin C value increased by 600 percent in sprouted wheatgrass. All that's needed is a container of clean water and seeds from your local health food store to get a fully grown, crispy, tasty vegetable.