Agglutinated germinated foodstuff prepared from germs and dried vegetable lumps or dried fruit, in
which: (a) the epidemics are unpasteurized; DG DV values for foci and both are less than 50%, c)
produces dried buds retain at least 50 percent of diastase activity after drying, d) water activity
Galled said food product is less than 0.80 (E) of these foci burst germination layers so mastication and
digestion of the product is provided; (F) for the 8pHLA of pushed food product. The product is less than
1.25 g) pieces of dried vegetables or dried fruits are dispersed substantially uniformly throughout the food
product.
Class of food products in which nutrients are not damaged by heat during the process of preparation.
These products are prepared using restriction methods Allow these food products to be prepared at a
temperature low enough to minimize damage to vital nutrients (enzymes in particular) without too much
Acidity and bitterness of similar products prepared without these methods. The result is a new type of
delicious and healthy food, rich in nutrients with many Advantages. A wet grain press is also described
for compressing and enjoying very wet epidemics.
As an epidemic:
Hippocrates Food Super Live
Most enzymatic activity is germination at 7 days and is 100 times greater than the enzyme content
Fruits or vegetables that helps to replenish the reserve of our own body enzymes. Your carbohydrates
become easier to assimilate than starches into simple sugars are altered. Fats are processed into fatty acids
which aro a readily digestible soluble compound. Its protein becomes complex of simple amino acids,
which basically means that it is "predigested.". The production of vitamin has increased from three to
twelve times. Minerals are a natural state where they are chemically bound to amino acids and easily
assimilated by the body. It has delicate cell walls so you can easily eat free food. It contains
phytochemicals which are plant compounds that protect against diseases. It contains highly active
antioxidants that prevent the destruction of DNA and the effects of aging. There are a variety of germs to
choose from, each with different benefits and tastes. Here is a great line with What to become familiar
with.
Sunflower - 3000 years and the name of your golden rays of flowers, reminiscent of the sun, is a rich
Source of protein (up to 30%), lecithin and vitamin D (rarely in vegetables). It is rich in trace elements
They make it beneficial for bone, muscle tone and tissues and healthy red blood cells.
Sweet Pea - is rich in protease inhibitors that prevent certain viruses and chemicals that promote cancer,
and Useful to reduce LDL (bad cholesterol) in the blood. Buckwheat - promotes good circulation,
digestion and removal of anti-plaque properties and helps Neutralizes the effects of radiation. (Secondary
sources of nutrition) Cover - it is known as a blood purifier, it is rich in calcium content which relaxes the
central nervous system. Than It contains plant estrogen balancing hormones and also contains iso avonas,
which are anti cancerous.
Broccoli - contains sulfofano which protects cells from becoming malignant. It is between 10 and 100
times Broccoli sprouts as a vegetable. It also causes the body to release glutationas, a natural enzyme of
the body, Neutralize or carcinogenic detoxify before damaging DNA. Radish-is an expectorant erasing
the mucous respiratory tract, expels the worms and benefits of flora intestinal.
Mungo, Lentil. & Azuki - Contain Soluble Fiber and Help Reduce LDL Cholesterol Eliminating
Dangerous
Blood cholesterol. They also help regulate insulin and consequently blood sugar.
Fenugreek - is soothing for the mucous membranes which is also cleansing and the digestive system
feeds, It reduces inflammation and contains Corin (fat controller) which helps in weight loss.
Other major secondary sources of nutrition include alfalfa, mustard, garlic, cabbage and onion, the
Germination and germination also used with nuts, seeds and grains that increase their nutritional value
Eight times the elimination of toxins and inhibitors of the enzyme that allows easier digestion.
The combination of all the above mentioned elements make it the most nutritious way to eat on the planet
he gives Our body with all essential amino acids, essential fatty acids, vitamins and minerals. Not only are
the power buds energy life force that are economically and ecologically as well. Epidemics can be grown
around the world throughout the year. At a time when people are concerned about the cost of Live and
food shortages, is less than half a dollar to grow a pound of fresh green organic shoots. Required Only a
few minutes of your time a day It also relieves a burden on the land, as some modern agriculture As well
as livestock and fish.
Brief of Invention
One class of food items included undamaged by heat during preparation nutrients. These products are
prepared by acidifying methods to limit the food thus produced to prepare a sufficiently low temperature
to minimize damage to vital nutrients (especially enzymes) without unpleasant bitter bitterness and
similar products prepared without too much methods. The result is a new type of delicious, nutritious and
healthy foods with many health benefits. The invention also relates to a rapid and easily under pressure
for the compression of very moist grain wet seeds.
The present invention relates generally to food products of the ingredients which are edible of the germs,
in particular foods prepared with bacterial limiting acidification methods enabling these foods to be
prepared at a temperature sufficiently low to minimize the essential nutrients (damage in particular
Enzymes), the technical background product prepared without these methods. These methods do not
include the use of preservatives or baking chemicals that are both strongly opposed to those that have
been on a diet of all the former.
These food products are prepared using methods to reduce the activity of water at low temperature to
prevent acidification and fungal growth. Like low temperature methods, heat damage to vital nutrients is
minimized, and food products are stable to storage and produce health benefits. Methods and associated
equipment for the production of products are suitable for these treatments. These epidemics require
treatment to alter their structure to be fit for human consumption. The types of structural modification
contemplated herein include compression or flattening, weakening of the internal structure by prolonged
soaking, and rupture of the internal structure through the gel.
TECHNICAL AREA
The present invention relates generally to food products, one of the ingredients is edible shoots and more
particularly to such food products prepared with methods for limiting bacterial acidification, thus
allowing these foods to be prepared at a temperature sufficiently low to minimize The vital damage.
Nutrients (enzymes in particular) without the bitter and sour taste of unpleasant background art products
prepared without these methods. These methods do not concern the cooking or use of chemical
preservatives, both of which are strongly opposed to those that have changed to a raw diet completely.
The present invention also relates to said food products being prepared using methods of reducing the
activity of water at low temperature to avoid acid formation and fungal growth. Being low temperature
methods, minimizing damage to vital thermostable nutrients and food storage products thus produced are
rich in health benefits. The methods and the associated apparatus for producing such products are suitable
for the transformation of germinated seeds requiring treatment to alter its structure to render them suitable
for human consumption. The types of structures contemplated herein include modifying compression or
flattening, weakening the internal structure by prolonged and internal structure fractured by soaking
freezing.
Through numerous references to reports and research studies by himself and many others both here in
hospitals, universities and laboratories and abroad, tries to show the following:
(1) Every living organism is born with a limited amount of energy and enzyme, as this enzymatic reserve
energy is depleted, various types of degenerative diseases begin to overwhelm the body.
(2) Our digestive system has been designed to use the enzymes present in raw foods to begin digestion of
these foods.

5. CLAIMS (Not applicable for provisional specification. Claims should start with the preamble
- "I/We claim" on separate page)
The Claim as:
1. Commercially available synthetically prepared supplements do not contain "vital
force" and therefore are not really natural. The germs are rich in vitamins,
minerals, proteins and natural enzymes, combined exactly as God wants us to
consume. The "magic" of epidemics is that they are easily grown as a 100 percent
organic food. Clean water and only 4 days are needed for a full, crisp, tasty grown
vegetable. Germination of buds does not require soil, pesticides or fungicides.
2. Natural foods contain enzymes, minerals, amino acids and other important
elements. Many researchers believe that natural vitamin complexes contain
valuable food components that are not found in synthetic vitamins. Experiments
confirm that processed foods lead to degenerative diseases and the disintegration
of the reproductive capacity of the third generation.
3. Increasing the vitamin content in the homes during the launch period is enormous.
Measured a large increase in vitamin content in many experiments compared to
sprouted seeds not skewered. Seeds ofgermination and cereals showed an increase
in vitamins, minerals, proteins and enzymes
4. Most enzymatic activity is germination at 7 days and is 100 times greater than the
enzymatic content of fruits or vegetables that helps to replenish the reserves of our
own body enzymes.
5. Your carbohydrates become easier to assimilate than starches into simple sugars
are altered.
6. Fats are processed into fatty acids which are a readily digestible soluble
compound.
7. Its protein becomes complex of simple amino acids, which basically means that it
is "predigested."
8. The production of vitamin increased from three to twelve times.