Sprouts are recognized as:

- being the most nutritient dense form of plant food,
- containing the essential micro-nutrients such as vitamins, minerals, sterols/sterolins, enzymes, co-enzymes and trace elements
These plant derived micronutrients are the only form of micronutrients that are absorbed (bioavailable) and utilized by the body. Only a limited quantity of all the popular chemically manufactured nutrients are absorbed by the body.

The main benefit of sprouts in human nutrition is the incredibele increase in bioavailable proteins, vitamins, minerals and enzymes, which result from the sprouting process. As the seeds germinates, it uses up its energy (calories and carbohydrates) to produce the basic elements which will enable the plant to grow into a viable adult plant able to produce seed at the end of its life cycle. The sprouts then have a higher protein, mineral and vitamin content than seeds, while having a lower calorie and carbohydrate count.

Experiments done in the USA found the following changes in the process from seed to sprout:

The increase in protein availability is of great significance, as it is the benchmark indicator for the nutritional value of a food. During sprouting the carbohydrate molecules are broken down to allow the absorption of atmospheric nitrogen and the synthesis of amino acids. Amino acids are the building blocks of proteins, and the resultant proteins are the most easily digestable of all proteins available in food.

The dramatic increase in the sodium content supports the view that sprouted foods are nutritionally superior to other foods. Sodium is essential to the digestive process within the Greater Intestinal Track and also the elimination of carbon dioxide. Together with the remarkable increase in vitamins, sodium has a material contribution to the digestibility of sprouts.

Dried grains and seeds do not contain discernible traces of ascorbic acid. Yet when sprouted they exhibit significant quantities which are essential to the body's ability to metabolise proteins. The infinite increase in ascorbic acid (Vitamin C) is derived from the absorption of atmospheric elements during growth.

In addition to all the above benefits, a number of biochemical processes enhance the bioavailability of sprouts. The sprouting proces breaks down the enzyme inhibitor which is found in seeds. This allows the activity of enzymes such as amylase and lipase which simplify the sugars, proteins and fats to enable easier digestion. Furthermore, sprouting reduces oligosacharides, which are responsible for the gas producing qualities of seeds, by 90%.

Sprouts used in our products are grown and harvested according to a unique sprouting process. This special production process ensures that none of the intrinsic nutritional properties of the original sprout are lost or reduced. When the powder is consumed in the body, all of the original phytonutrients (the enzymes, minerals, vitamins and sterols/sterolins) are present and are over 95% bioavailable, almost all of it is digested by the body.

Our unique dried and ground sprouts mixture is found in Nutricare and as a major part in most of our other products.

Other products providing you with the unique qualities of herbs like Sutherlandia and Milk Thistle is produced by extracting all the valuable qualities of the plant. We add a portion of the sprouted powder to ensure that valuable miconutrients, like enzymes needed to digest the herb, that might have been lost by extracting from the herb, is included in the capsules you buy.