Green Grow the Micro’s
“I used to weigh 300 pounds, and I had all the Fat-boy-diseases,” said microgreen grower, Larry Hountz, during his Youtube interview.
“Diabetes, high blood pressure, and high cholesterol made me a GMO train wreck. Then, I learned to eat microgreens, and I’m down to 205 now. I’m off all my medications; no meds for diabetes, high cholesterol, or high blood pressure. They’re all gone, and it’s because of the nutritional value in what I’m eating.”
Larry is from Baltimore, Md. The reason he began to eat microgreens is because in 2011, while stopped in traffic, he was rearended by a car traveling 65 miles an hour. During recovery he thought, “What am I going to do for a living?” After many attempts and failures at growing food, he finally found success growing a vertical garden of microgreens in his spare bedroom.
A microgreen is a baby plant that’s less than two weeks old. The seeds Larry plants spend their first three days sending tiny roots down to absorb water. The water gives the seeds energy to send tiny leaves toward the light. The leaves grow and turn bright green in the process of making chlorophyll, oxygen and carbohydrates (the most flavorful sugar and nutrients on the planet).
Like a baby chick who receives enough nourishment from its egg yolk to flourish for a day or two without eating, the baby plant is nourished from its seed. The nutrients in a tiny seed multiply tremendously giving the baby plant its fast, powerful start in life.
As Larry researched microgreens, he found scientific research that proved why they rise to the top of the super food category. The nutrients packed in the first two leaves are considerably higher than their mature counterparts. The microgreen with the lowest amount of Vitamin C still contains twice the Vitamin C found in tomatoes. Red cabbage microgreens contain the highest levels of Vitamin C at 245 percent of the daily value. A small amount of Daikon Radish microgreens would cover the body’s daily requirement of Vitamin E. Pea and amaranth microgreens produce large amounts of vitamin K; a key ingredient for photosynthesis. In our body, Vitamin K promotes normal blood clotting, prevents bruising and maintains strong, healthy bones.
Eating the microgreens immediately upon harvesting ensures all the nutrients go into the body instead of into the air during packaging, shipping, and storage.
Over the years, Larry developed a system of growing he calls “PURE.” It’s more than just being “organic.” He uses no fertilizer, chemicals or soil. Everything that comes in contact with his microgreens is “food grade.”
Chefs love Larry’s microgreens, because he delivers them alive, still growing and with the highest nutrient density. This ensures superb flavor and shelf life.
This whole idea intrigues us at Family HELM Health Center. We’re taking steps to provide these nutrients to our community and encourage many to enjoy these tasty morsels.
More to come as we grow …
Until then … TAKE CHARGE! … Sylvia Sylvia J. Harral, M.ED., N.C. , is the Education Director at Golden Sunrise Nutraceutical, Inc.