Shoots are growing vegetables. The seedlings keep forming new cells for the growth of the plant. Shoots are therefore really living food and thus the only true viands. This living energy of the young, rapidly growing plants we take in when eating the shoots. Indeed, there is often mention of a rejuvenating effect of the shoots.
In only three to five days, shoots ripen to become a whole vegetable; and they do so during any season without long transport routes and without the use of chemicals or machines. Furthermore, shoots can be grown easily at home by anyone: without much effort and without needing much space. They only need a bowl, water, air, light (but no direct sunlight!) and room temperature (optimally between 18 and 22 degrees Celsius).
Water brings the corn to life and triggers a massive growth process. The substances stored in the corn are released and converted. Carbohydrates, protein and fats are split into their basic components in order to create a new cell tissue. Vitamins, minerals, trace elements and secondary vegetable substances are created rapidly and partly newly in large quantities.
In this form, the valuable energy carriers and nutrients can be utilised optimally for the digestion. In addition, the activated enzymes support the human digestion and go easy on the own enzyme storage. The large proportion of fibres keeps the digestive tract in motion and also boosts health.
