In this discussion, Dr. SHIVA Ayyadurai, MIT PhD, the Inventor of Email shares results from CytoSolve’s Molecular Systems Biology Analysis of comparing SPROUTED Sunflower Seeds versus ROASTED Sunflower Seeds. Dr. SHIVA provides a SYSTEMS ANALYSIS recognizing that HOW food is processed is critical in changing the constitution of the food itself.
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Key Points
- Sunflower Seeds are an excellent source of essential nutrients.
- Nutrients in Sunflower Seeds provide numerous benefits including cardio-protection, skin protection, metabolic health, improved digestion, pain relief, etc.
- Roasting Sunflower Seeds diminishes their nutritional benefits.
- Harmful chemicals such as phytic acid are higher in roasted Sunflower Seeds than in sprouted Sunflower Seeds.
- Mineral availability is reduced in roasted Sunflower Seeds compared to sprouted Sunflower Seeds.
- Vitamin content is reduced in roasted Sunflower Seeds compared to sprouted Sunflower Seeds.
Sunflower Seeds are an Excellent Source of Essential Nutrients.
All of this is original research published several years ago on germinated versus non-germinated roasted sunflower seeds. We use the system approach to talk about food relative to you. Sunflower seeds are not a perfect food for everyone.
There are seven biological factors and health benefits of sunflower seeds. What are they? Sunflower seeds affect five major subsystems: your skin, heart, cardiovascular system, metabolic health, digestive health, and pain.
There are 2,493 articles written on sunflower seeds, 75 clinical trials, and reasonably researched. Sunflower seeds are antioxidant, anti-inflammatory, anti-microbial, anti-hypertensive, wound healing, anti-cancerous, anti-atherosclerotic.
There are 29 key molecules, or nutrients in sunflower seeds. You have three types of macronutrients: the carbohydrates or starches, the proteins/different macronutrients and lipids or fats.
Per 100 grams, sunflower seeds have 50 grams of carbs. 32 grams: are fiber proteins, 20 grams are proteins, and 16 grams are lipids. Saturated fats, 14%, monounsaturated fatty acids, 16% and polyunsaturated fatty acids.
There are four types of micronutrients: vitamins, minerals, phenolic compounds, and amino acids. We’ll categorize molecules into those four areas. Five key vitamins: Vitamins A, B1, B2, C, and E,
Sunflower seeds have a number of key minerals, calcium, and magnesium. Calcium is 110 milligrams per 100 grams, 3 to 90 milligrams of magnesium, 7 to 10 milligrams of potassium, 5 milligrams of zinc.
That’s five key minerals, with six phenolic compounds. We have five: chlorogenic, ferulic acid, caffeic, sinapic acid, gallic acid, and protocatechuic acid. Those are the five phenolic compounds in sunflower seeds.
We have 35 key molecules, 18 amino acids, 6 minerals or phenolic compounds. and 5 key vitamins.
Nutrients in Sunflower Seeds provide numerous benefits including cardio-protection, skin protection, metabolic health, improved digestion, pain relief, etc.
In summary, sunflower seeds are an excellent source of essential nutrients. The nutrients provide many benefits: cardiac/cardiovascular protection, skin protection, metabolic health protection, improved digestion, pain, and relief.
Roasting Sunflower Seeds Diminishes their Nutritional Benefits.
We want to think about food, not in an isolated, reductionist way – good or bad. There’s a significant difference in how food is processed between raw or sprouted.
Sprouted is where you soak seeds in water overnight. Then you take these seeds out of the water, put them in a cheesecloth and hang it until it sprouts.
What are the nutritional differences between roasted and sunflower seeds? How does roasting affect sunflower seed nutrition?
- Sprouted sunflower seeds contain two to four times more phenolic acid which is very good for health.
- Sprouted sunflower seeds have 2 1/2 times more antioxidant activity.
- Sprouted sunflower seeds contain 56%, less phytic acid phytic acid is something that blocks mineral uptake,
- Sprouted sunflower seeds contain 1.2 to 2 1/2 more minerals, and 1.5 to 10.5 times more vitamins, depending on the vitamin.
- If you soak and sprout sunflower seeds, less is more, you’re getting more value for what you are consuming.
To help us scientifically understand this, we must look at three particular variables. What are those three measures?
First, phytic acid blocks mineral uptake in sunflower seeds.
Germinated sunflower seed, up 64%, lower phytic acid than that of the roasted soy germinated as 80 units, 80 milligrams per 100 grams, and roasted as 125, but nearly 60 or 64%, less.
The sprouting eliminates a lot of that phytic acid. Plants are trying to protect them against animals. The plants don’t want to be eaten, so they literally put out their own little poison. Phytic acid is one of those which stops mineral uptake.
- The mineral availability increases in sprouted sunflower seeds, compared to roasted by 1.25% to 300% more.
- Magnesium is 300% more, or 3x more.
- Calcium is 2 ½ times more.
- Potassium is 1.25x which is a 25% increase. Iron is 2.5x more and zinc is 2.5.
- Essentially, you have better availability of minerals in sprouted sunflower seeds.
- Finally, note that the vitamin content is higher in sprouted sunflower seeds compared to roasted. Roasting degraded Vitamin A and Vitamin E completely. But you still have some Vitamin C.
Harmful Chemicals such as Phytic Acid are Higher in Roasted Sunflower Seeds than in Sprouted Sunflower Seeds.
Roasted sunflower seeds contain 64% more phytic acid than the sprouted. The roasting completely degrades Vitamin A and E.
Mineral Availability is Reduced in Roasted Sunflower Seeds Compared to Sprouted Sunflower Seeds.
Mineral availability is 1.25x that 3.3x higher in sprouted sunflower seeds.
Vitamin Content is Reduced in Roasted Sunflower Seeds Compared to Sprouted Sunflower Seeds.
We’ll look at the food processing and find out roasted or sprouted sunflower seeds are vastly different. You’ll know what’s there at the molecular levels. Sunflower seeds might not be right for everyone.
There’s confusion and illiteracy of medical doctors who don’t really talk about anything having to do with nutrition.
Food is medicine. CytoSolve takes all of the knowledge on a topic and distills it. CytoSolve’s Open Science Institute is dedicated to fighting real racism and validating traditional cultures of indigenous medicines, validating these ancient medicines.
In traditional cultures, grains and nuts were always sprouted. In the West, people have forgotten how you eat grains and seeds. If they’re sprouted, it’s a very different food product.
When you take a Systems Approach, you don’t try to go pro or anti, left or right. You take an approach of understanding the body as a system.
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