Are Your Local Store’s Seeds Good for Sprouting? : Exclusive Renegade Health Interview

Tuesday Aug 7 | BY |
| Comments (26)

I not only like the taste of sprouts, I also love the way they look!

As you know, it’s been quite an crazy time for Annmarie and I…

Since Hudson was born, I’ve been behind on publishing the new interviews that I’ve been recording behind the scenes.

I have about 4 of them already in the can, but haven’t even published the second half of Sproutman Steve’s.

So today, Steve and I are going to talk sprouting and finding the right seeds to do it. (Here’s the first part, if you missed it.)

We’ll start Part 2 with a few final fasting questions, but then move into sprouting wheatgrass and other seeds.

My comments follow, but when you’re talking to an expert like this, it’s hard to summarize years of wisdom.

Here’s Part 2…

Click the play button to start the call:


My comments…

1. Build in fasting time every year.

Steve was on the last day of a 9 day fast when we were talking, so we wrapped up the fasting questions by talking about how often he fasts for wellness.

He takes a group through a fast 4 times a year, so this is his regular routine.

I think it’s a great idea, and as long as you’re healthy, probably worth considering. (Or maybe unhealthy too.)

I honestly haven’t fasted in a while, since I’m in a rebuilding phase — because of my health challenges from the past.

2. Fasting support is great.

An important point that Steve makes is that fasting is almost always better with other people around who are fasting. I agree.

If there’s no one else to support me, my fast usually ends early. I just like to eat too much and I always end up convincing myself — one way or another — that ending the fast is the right thing to do.

In our connected world, you don’t even need to be in a physical group anymore. You can get online and be supported at any time, anywhere you live — as long as you can get on the WWW.

3. How to get good seeds for sprouting — probably not at your local health food store.

Steve, as you can imagine, is a seed connoisseur. This is a good thing. It means that if you like to have great, high quality, non-moldy seeds, then he’s the guy to get them from.

Unfortunately, the seeds you at at the local health food store in the bulk bins are not always the best. They could mold easier, could yield much less, or could just have a poor nutrition profile.

Of course, this isn’t always the case, but since Steve is so good and careful about what he does, it makes sense to me to get my seeds from him.

4. Best sprout growing tips…

Steve outlines three of his best tips for sprouting…

– Proper moisture
– Good circulation
– Good seed

I’m not going to run over these in detail, since it’s right there in the audio. He does a much better job than I I ever would.

5. Why sprouts?

One tidbit Steve wows us with is that broccoli sprouts have 50 times more of a particular anti-cancer compound than full grown broccoli.

Another is that radish sprouts have significantly more beta-carotene than they do when fully grown.

Just two reasons why you might want to start sprouting, ASAP!

Your question of the day: What was the last thing you sprouted?

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. Elizabeth Williams says:

    I sprouted mung beans for a raw food feast I was attending, they were yummy!

  2. Lance says:

    Here is a great way to utilize a one quart glass sprouter jar to make sprouts:

    I agree that the seeds at the grocery store will many times not be that great. The good news is that there are many other great options, such as shopping online!

  3. Gene M. says:

    I’ve been buying seed from Steve off and on since the early 1990’s. When I see him at trade shows, I usually buy seed from him and it has always produced a full crop of healthy sprouts.

  4. Annika says:

    Or if you’re short on cash, you can make the same sprouting jars by putting an unused piece of mosquito screen over the jar and fastening it to the mouth with a rubber band. It works just as well as the lids and costs practically nothing.

  5. kat says:

    The last seeds I sprouted were broccoli and clover. YUM!

    Out of all the different sprouters I’ve tried I like the quart jar the best.

  6. Kuru says:

    I sprout mungs from my health food store all the time, and they are big and robust and delicious, with an unblievably high yield! Broccoli sprouts too. In fact, the only sprouts I’ve ever had problems with I got online, but not from Steve’s site.

  7. Cindy says:

    I sprout all my beans, lentils and rice before cooking them (if I don’t eat them all raw first). Black-eye peas are very sweet & yummy raw. Eat them when sprout is about 1/2 inch long for best taste! Rice takes longer than most seeds to sprout. Also, a piece of craft plastic canvas works great as a strainer when rinsing seeds & easy to keep clean. Try garbanzo beans sprouted–they are good, too!

  8. Bryan says:

    Tomato seeds. LOL I want to look back into sprouting again.

  9. Dana says:

    I use a mason jar to sprout mung beans and lentils. I use sprouting trays like these to sprout brocolli, alfalfa and clover. I have great success with both and eat sprouts everyday, Love them!!!!

  10. estheraida says:

    I sprouted sunflower seeds last week.

  11. Deborah Riley says:

    Mung beans! Crunch heaven.
    I want to sprout fenugreek seeds but have been unable to find them locally. Will check out the video.

  12. sheri says:

    Just a question, the sound on my computer doesn’t work, do you know what kind of juicer he has in the picture?

  13. Patty says:

    Steve said that wheatgrass can’t take in nutrients until it is changed from inorganic to organic. The correct info on this

    Inorganic fertilizers are classified as those fertilizers from nonliving materials. Also known as mineral fertilizers, inorganic fertilizers are considered quick-release fertilizers; that is, the rate in which fertilizers release nutrients for the plant to absorb is relatively fast. In contrast, organic fertilizers are derived from living materials (Plants, Animal products, Manures). These fertilizers are considered slow-release because it takes longer for soil microbes to release the nutrients so the plant can absorb them. there are other disadvantages associated with the use of organic sources. They are usually low in nutrient content. It is also virtually impossible to time the release of the nutrients they contain so as to match the needs of the growing crop.

  14. Ed says:

    Love Steves’ imput,organic seed gardening, is certified and carries generations of epigenetics for buyers that will last for ten generations Certified means ten generations.Old school growers know that dusting with sulphur after heavy rains saved their veggies. Paul Stamets and “fungi perfecti” can save your veggies by inoculating the seed, heavy rains don’t equal black spot and dead plants. Fungi perfecti won’t just save your veggies, but can mitigate runoff pollution, and yes save the planet. thanks

  15. Susan says:

    Thanks, Kevin for this great post. I really enjoyed the info here.
    And congratulations to you and Annmarie. You will sleep again,
    but not for awhile.

  16. Matthew Knoefler says:

    I have been experimenting using colloidal silver when sprouting. It seems to do wonders for less than the best ever wheat grass seed. The seed does not seem to get moldy. I soak the seed in 100% colloidal silver water made at 13.5 to 14 ppm. I was curious has anyone tried this? Also, I use this method when sprouting hulled sunflower seeds. they seem to be so moldy. It is easy to test how moldy your seeds are by using hydrogen peroxide on them, although this does not take care of the mold problem as well as colloidal silver does. They sprout well and smell fresh. I only sprout them a day or so before I use them in recipes. Shalom

  17. Josephine says:

    Does anyone know of an easy way to remove hulls from a jar of sprouts?

  18. basia says:

    I clean my colon every 10-15 days with colosan,fast on that day with just water & herbal teas. 24hrs
    i have a veg/fruit smoothie every morning, eat 90% organic,eat 75% raw,& heaps of cultured veggies make my own
    drink minimum 3 liters of water, I ended up in the ER last Thursday, had a boil formation inside my anal canal,infection spread into my colon,
    they operated & now have a drain, & awaiting 2nd operation in sept to close the 2nd hole& remove drain (called in Europe( Fistule anal)
    is there something I am doing incorrectly???
    most painful operation!!!
    I didn’t have a constipation issue since I drink so much water, especially 1 liter each morning on empty stomach,
    as for fasting, what happens when one is allergic to celery/belle-peppers(my whole family has this problem too)
    could anyone recommend a book or info to help me not to go through this again,
    best regards

  19. carol says:

    To Basia, sounds like toxin’s are trying to leave your body.I used to work on a surgical floor and i can tell you that fistula’s are common.I even had symptoms myself.Nearly all of my patients had some sort of digestive related problem.Some worse than others.It is a terrible epidemic.It is very important to detox and keep the colon as clean as possible.It is a very good insurance policy as death starts in the colon.I have had at least one patient with the colon so blocked up that the feces was coming back up in the mouth. As for water i use the John Ellis people refuse to believe him and have written negative things about him on the web.I am a firm believer as i have used it to rid myself of terrible heel spurs as well as my own fistula.This water has electrons in it which gives the cells back their life so they can do their job and not clump up.It’s also good for plant’s.It is live water expensive but worth it.Can also be found on e bay a little cheaper by individuals but i prefer to buy from John Ellis himself. Carol

  20. Cindy says:

    Put a few drops of oregano oil (puncture 3 or 4 gel caps with a pin & squeeze out the oil if you only have capsules) in about 8-10 oz. distilled water in a spray bottle. Shake well before using each time & mist your wheat seeds to keep away mould while sprouting. I used this when I started my garden seeds this spring and didn’t loose any seedlings to damping off.

  21. Karen Beattie says:


  22. Karen Beattie says:


  23. Karen Beattie says:


  24. Jennifer M says:

    I always have alfalfa or clover seeds sprouting on my counter! Mung beans are easy too, but I find that I don’t digest them well, even with a digestive enzyme.

  25. Anna says:

    I’ve read and heard (e.g. a doctor, and possibly Susan Weed) that there is a toxic enzyme in the sprout stage of some new plants and that eating sprouts is therefore not a good idea. I did hear that these enzymes are to protect the new plant against predators. Makes sense! Does anyone have authoritative information about this possibile toxicity? I would like sprouts to be a safe food option, especially in emergency situations where usual plant food may not be available. But not keen on eating toxins!

  26. Anna says:

    Sorry, that should be Susun with a ‘u’.

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