I was thinking what kind of herbal tea to hydrate sprouting and malting seeds like broccoli, wheat, fenugreek, mung beans and desi chick peas to encourage growth and prevent mold. Malting, that means growing long enough to increase the phyto-nutrients to optimum concentration, usually 3-4 days and less than half inch sprout. Growing longer is a multiple liability, diluting the healthiest products of early germination for the sake of chlorophyll in emerging leaves: not the best reason to grow sprouts. You want chlorophyll? Eat spinach, spirulina, chlorella, etc. You want glucosinolates or whatever the major attraction in broccoli sprouts? Harvest them at 3-4 days max.
Large quantities of inducers of enzymes that protect against carcinogens can be delivered in the diet by small quantities of young crucifer sprouts (e.g., 3-day-old broccoli sprouts) that contain as much inducer activity as 10–100 times larger quantities of mature vegetables. Moreover, the inducer activity arises primarily from glucoraphanin (the glucosinolate of sulforaphane) and such sprouts contain relatively low quantities of indole glucosinolates, which are potential tumor promoters.
Preliminary experiments indicated that inducer potencies (expressed per g of plant) of extracts of young sprouts of arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, cress, daikon, kale, kohlrabi, mustard, turnip, and watercress ranged from 10 to 100 times those of mature field-grown plants. Similarly, in sprouts of eight broccoli cultivars, grown without exogenous nutrients, the inducer activity (nearly all of which arose from glucosinolates) per unit plant weight declined initially in an exponential manner from a maximum in the seed (Fig. (Fig.3)3) and continued to decline thereafter, approaching the values in mature broccoli heads after about 15 days (data not shown), whereas the total inducer activity per plant remained constant. The inducer activity fell from 1.8 million units/g of seeds to 180,000 units/g fr. wt. at 9 days, largely due to an increase in plant weight from seeds (3.3 mg) to 9-day-old sprouts (60 mg). Apparently no significant net synthesis of glucosinolates occurred under these conditions.
…A 100-g serving of mature broccoli would, therefore, provide 108 μmol of methylsulfinylalkyl glucosinolates and 229 μmol of indole glucosinolates, whereas consumption of an equivalent quantity of methylsulfinylalkyl glucosinolates via a much smaller serving of sprouts (5 g) would result in the consumption of only 11.2 μmol of indole glucosinolates.
I already use willow bark, oak bark, horsetail. I only rinse sprouting seeds the first time, shaking the closed jar with enough water to cover the seeds thereby knocking loose any coating or harmful dust or spores on their surface then filling the container and draining all that readily comes off. After that it is hermetic, “hermetic sprouting,” in re-purposed pint glass salsa jars. Frequent rinsing involves a trade-off with a delicate balance of more risks than advantages, often causing mold because by keeping the seeds constantly wet with frequent exposure to spores floating in the air especially during the warm seasons. My method involves an optimum minimum necessary but sufficient hydration of the sprouting seeds.
Then I was thinking about a quote from the Turkish TV series Yunus Emre: “If there were three brothers, Cain would have the other one do it.”
Trinity, threesome, trifecta, hat trick!
Glycerol is a triol, three valent alcohol. Shouldn’t it have anti-fungal and anti-mold activity? Bingo!
In a dual culture assay, the degree of inhibition of the molds was strongly enhanced by an increase in glycerol concentrations, while the yeast was less affected. In broth cultures, decreased pH in glycerol medium was probably responsible for the complete inhibition of the indicator fungi. NMR spectra of the glycerol conversion confirmed that propionic acid was the dominant metabolite. Based on the results obtained, the increased antifungal effect seen by glycerol addition to cultures of propionibacteria is due to the production of propionic acid and pH reduction of the medium. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3038612/
Tangentially, a study supplementing cows’ diet with glycerol found bottom line benefits for production.
Supplementing cattle diets with crude glycerin and soybean oil can boost the nutritional quality of beef and block saturated fatty acid generation, research shows. The researchers found a link between the additions and a less bio-hydrogenation of unsaturated fatty acids, as well as better duodenal flow of fatty acids, resulting in “an immediate improvement on the fatty acid (FA) profile of meat and milk.” http://www.feednavigator.com/R-D/Can-crude-glycerin-soybean-oil-improve-the-nutritional-quality-of-beef
The effects are thought to be related to changes in rumen microbial activity. Increased propionate vs. butyrate and lactate generation is associated with healthy cows vs. more favorable butyrate increase in humans. Endogenous butyrate is considered to be the preferred energy source for colonocytes in humans and dogs. What is best for poultry?