401: Sprouts are Nature’s Ancient Cheat Code for Health | Doug Evans
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Welcome to the ancient health podcast where east meets west in the world of medicine I'm dr Chris Motley and here we explore how modern western science and traditional eastern wisdom come together to unlock the body's full healing potential Each week we'll dive into powerful tools techniques and approaches from both sides of the world to help you optimize your health and live with vitality Let's bridge the gap between ancient practices in cutting-edge medicine. Let's get started

Hello friends, welcome to the Ancient Health Podcast where East meets West and today my guest is one of the sweetest guys I know, full of love and compassion and you can see it within his Instagram and social media. It's Mr. Doug Evans and he is the author of the Sprout Book and I will say that Doug just

out of the blue sent me the sprouts for me to start to grow. And I thought it was really a very warm gesture, but I will say I'm half Korean, so I eat tons of sprouts. So to me, it was like game on, let's go. But Doug, thank you so much for joining us today. I really appreciate it. Hey, my pleasure. I really appreciate what you're doing with the ancient

flow because one of the things to me that I love about sprouts is that it's not some wild superfood from some exotic South American country. Sprouts are in the staple of diets around the world, whether it's Korea, China, Japan.

And without seeds, there would be no life on this planet. The miracle of sprouting is that normally you get a seed, it sprouts, it grows into a mature vegetable, an acorn grows into an oak tree and produces 50,000 more acorns. But that's not happening on your countertop. And that's taking 50 years to happen.

So the magic and the miracle of sprouting is that it allows every individual, every homo sapien to connect with nature, whether they live in a house or on a farm, in a van, like, and they could grow food. Normally, when people are growing things that are kind of fast and scrappy, they're less quality, like they're just lower quality.

And what makes sprouts just so fantastic is that the sprouts are fresher than anything you can buy.

in any farmer's market or any supermarket because you're harvesting them on your countertop, right? Normally, the average leaf of lettuce in America has traveled 2,000 miles till it gets to the grocery store. What? And this vegetable, like the lettuce, the vegetables that are being sold, have been separated from their root system, right?

And the miracle of sprouting is that you get to eat the root, the shoot, the endosperm, the embryo. It is a complete living organism. It is enzymatically alive. It's electrically charged and the nutrients are bioavailable.

So you're tapping into something that's ancient, but it's not only ancient, it's core to survival on this planet. And we can eat the sprouts in days and we can grow them without soil, without sunshine, without fertilizer, and that they will increase in volume 10x in five days is something that

is so mind-boggling. Yes. It flies over people's heads. Like, I grapple with how do I communicate this power to people because it's like everyone is so busy, everyone is so distracted, they don't get it. And only when someone actually takes the initiative to get a sprouting kit, get some seeds,

add the water and see that it requires no other further inputs other than water, that the sprouts are intelligent enough to sequester the carbon and the oxygen out of the environment and that they're able to grow in mass because without the fertilizer, because inside the endosperm and the embryo, it has this stored energy that allows it to grow.

And that's like this miracle. And so when we think about that, the sprouts, because of the concentrated phytonutrient activity of the seed, you're getting 20 to 100 times the phytonutrient density of a mature vegetable. So this is something that

Everybody can do. I don't want to shit on anybody, but everybody can do it. And I don't care if someone's diet is flexitarian, pescatarian, vegetarian. It doesn't matter what they are. It is well-known, well-proven, well-documented that vegetables are good for you. Now, there's some people that actually say vegetables are trying to kill us.

And they're off in this other psychosis that I can't connect with. And I think it's very impermanent. So I won't go there. But the vast majority of the literature from every major health organization around the world recommends multiple servings of fruits and vegetables every day. And the insight that I had seven years ago was different than the insight that I had 30 years ago.

30 years ago, when I started to sprout, I looked at the color and I tuned into the vibrational energy of the chlorophyll and of the sprouts. And I was like, wow, these are powerful. I want these in my life. So I started to sprout. And I sprouted for 23 years just on a semi-regular basis. But it was only seven years ago that I had the aha moment.

that the sprouts were vegetables. They weren't just a garnish or a side dish. And that the sprouts were more nutritious, more bioavailable, that the sprouts contain every amino acid to form complete proteins. So this is, and they contain soluble, insoluble fiber, and they're alive. Like how often does someone get to eat something that

that is fully alive and growing. So the enzymes that are causing it to grow, that microbiological activity is beyond the comprehension for most people. So literally I've been talking about sprouting

actively for seven years. One of the first people I told about sprouting seven years ago, texted me over the weekend and they, you know, randomly bought the sprouting kit from the sprouting company, started to sprout, sent me a series of pictures and he wrote, I finally get it. And

Finally, after all these years, after seven years, finally get it. What did he just he got it? What hit him in the aha moment, right? Well, yeah, I think what happened is for seven years, he just like pushed it aside as this side dish as a garnish or whatever. And what happens is people live either in a food desert or.

like I am, or in urban countries and urban developments where there's no access to high quality foods, or they live in food swamps. So I've always lived in a food swamp where there was some healthy stuff, there's some unhealthy stuff, and everything was mixed together. And it's hard to actually discern what's available, what's good for you,

And we also live in a convenience culture. Like to make food during World War II,

there were victory gardens and 40% of Americans were growing their own food. Today it's 1%. 1%. Yeah. And even in, in, in states that are major agricultural states like Nebraska and Idaho and Wyoming, those people who live in those states are consuming food that's coming from other states. So,

So everything is just really different and chaotic now. And this is where we talk about ancient and primal and getting back to the origins of nature. That's our nature's cheat code. Oh, I love that, the cheat code. So when you had your passion, you realized this seven years ago, I know you've seen

Amazing stories. But you're seeing that has all the amino acids. It has all these components. And you said it can be grown in how long? Like days? As little as three days, maximum seven days, average five days.

And you're seeing that when a person, when they start to consume sprouts. So let's say they do grow it in seven days. How much does a person would need in a day? Like to get like a full benefit of like all the, you know, the proteins and the amino acids to sustain them, to give them enough nutrients that their body needs for the day. It's interesting because sprouts are vegetables, right? They're just vegetables, right?

So when you think about how much does someone need, it's really in tuned and aligned with other dietary guidelines. So you need many calories. You need so much of various micronutrients and macronutrients. So sprouts fit in there. I've had the benefit of living on sprouts. So for 30 days, I lived exclusively on sprouts. Wow. Wow.

Right? So when I was living on the sprouts for the 30 days, I was consuming 2,000 to 3,000 calories, which is what I would normally consume based on my level of activity. If you were to think about like a cup of alfalfa sprouts, they only have 100 calories. A cup sprouted garbanzo beans, 200, 250 calories. Lentils, cup of green peas, cup of mung beans. So

The U.S. dietary guidelines actually recommend four to 13 servings of fruits and vegetables combined. But one of the great scholars, you know, in our era is Dr. Colin Campbell. And in his book, Whole, he wrote about 80% carbohydrates, 10% protein, 10% fat. Really? Yeah.

So, and you know, there's other people, Dr. Doug Graham also focus on 80, 10, 10. So you can configure the sprouts in ways that will give you whatever macronutrient breakdown you want, period, end of story. So for me,

I'm somewhat eating intuitively of what's there. And sometimes I will literally eat four cups, five cups of sprouted garbanzo beans. So that would be just a thousand calories. And I would be getting, you know, 70 to 90 grams of protein. It's so interesting because when you are eating without added salt or

oil, sweeteners, you're able to tune in to what the body really needs, right? Because when you're eating, you know, food that's salty, you'll eat when you're not hungry, right? And the processed food companies, they know that, right? So potato chips and chips, they know that you can't just eat one because it's true, right? The pleasure sensors in the brain to eat more,

And similarly with fat, like once you start to eat fat, the body starts to have a party and you're releasing dopamine in the brain because in the way that we grew up in scarcity, we did not have access to unlimited fat. So when fat was available, we were eating it to stack on and layer on the calories and

So you were putting on calories. Like I want to go shoot back. Like when you say the macronutrients of sprouts, I'm going to use the sprouts. The sprouts higher in carbs and because it's assimilated easily to its energy.

Well, it's really different. The war on carbs is really the war on sugar, which is processed. So bread, pizza, sugars. So to take something that is reduced and isolated from high fructose corn syrup, it's very different than eating corn itself. It's very different from eating...

you know, plants. So the argument about what carbs are,

- Yes. - Is literally, it's like, oh, movies are bad, right? There's some movies that win Academy Awards and there's other movies that are pornographic and violent, right? - Mm-hmm, mm-hmm. - That's like my analogy relative to carbs. It's like too much of a generic term and you wanna get a level of specificity. So I think that sugar, when it comes from whole plants,

albeit fruits or sprouts, is very good for you. And that, you know, if you were to peel back the onion and look at people with diabetes, type 2 diabetes in particular,

Fruit is not a problem for them unless they're eating fats and oils and proteins that create the insulin resistance so that they're not able to assimilate the proper benefits of the fruits and the sugars so they can't process it, which causes the spike in their blood sugar levels. Yeah. You know, we talk about whole foods, right? But when you get a, you know, a

an apple, it's removed from the tree already, right? The stem is removed from the tree. It's removed from the root system and the architecture. So it's starting to decay, right? Yes. And vegetables, you know, if the average leaf of lettuce is two weeks old and has traveled 2000 miles, it's starting to decay. Now there may still also be the vitamin C and the chlorophyll, they'll all be there, but it's no longer living.

And because living foods are so rare, there's not, no one's even focusing on the research on the benefits of enzymatically rich living foods. Now we talk about fermented foods, which are living in a different way because they're feeding the gut microbiome. But living foods like sprouts are not even on the radar.

of foods that are consumed in the world. If anything, they're demonized because it's so foreign. We live in a society where everything should be sterilized and they have Purell at every turn. And so they want to kill the microbiome. So in our society, we have the most common animals, human animals, dogs, cats,

overeat, and as a result, get chronic illness. And if there's anything that really is driving me on a core level is to see how we can help people where on one end, we have 25,000 people a day. Incomprehensible.

25,000 people a day dying of starvation. And there's so much dissonance because this is happening in Africa or India or Sudan and other China and other places in the world that we have no connection to it. So it's just a number and it's abstract. But 25,000 people a day are dying of starvation today. And I know how hangry I get if I miss a meal, right? Oh, that's the truth. Yeah.

And then on the other end, you have up to 100,000 people a day

dying from preventable chronic illnesses, diabetes, obesity, heart disease, cancer, where most of these, now I'm sure there's genetics involved, but most of these things are lifestyle, you know, affected. And you know what the first symptom is of a major cardiac arrest in most instances? So that's the first symptom is?

It's debt, which is why they call heart disease a silent killer. Yeah. So, you know, everyone's like living hunky dory until they're not. Yes. You know, maybe there's some new changes that will happen in this new administration right around diet and lifestyle. But some of the things that people are doing, shifting from seed oil to beef, tapas,

it's just like you're a hole missing the point because the cooking of high heat of these carbohydrates is forming a carcinogen acrylamide the saturated fat and the cholesterol there's so many issues with so many people that i can't even go down i can't go down the path what i can do

is talk about the things that are commonly well received and like tie them into sprouts. Vegetables are good for you. Sprouts are vegetables.

Sprouts are vegetables that have 20 to 100 times the nutrient density of the mature vegetables. And there's this whole body of research around the medicinal chemoprotective properties of the sprouts, you know, in particular, uh,

cruciferous vegetables have acetylates, broccoli has glucoraphanin, broccoli sprouts have 20 to 100 times the amount of glucoraphanin of mature vegetables. If you want these chemoprotective properties, the best thing you could do is have broccoli sprouts on day three, period. Really? Yeah.

I mean, the comprehensive power of sprouts, when you put that together, like when somebody gets your growing kit, when you see people that are hungry, people that are starving, then you see people that literally...

have you know they're getting nutrients but getting the wrong type of nutrients and they're dying from heart disease maybe i don't want to go down this rabbit hole and way doug i'm just saying like is there any type of i like to say agenda that would keep somebody from from eating sprouts like why wouldn't it be you know out there more that's yeah i mean it's interesting i had dinner with john mackie the founder of whole foods yep obviously i'm all about sprouts

And he didn't know exactly what I'm doing, right? We've known each other for a while. And I told him, oh my God, I love sprouts. What do you think of sprouts? And he said, sprouts are a crappy business. And I said, what do you mean? Short shelf life, low margins. They require refrigerated transportation. You're shipping mostly water weight in plastic. So as a result-

of those factors, there are no national or international sprouting companies. So if we think about, you know, you got to be in your mid-30s. Chris, how old are you? I'm 46. 46. You look fantastic. Thank you, my friend. So 46. Have you ever seen an advertisement on TV for sprouts? No.

Never. Right. Never seen it. So what happens is like the things that we become familiar with are the things that are advertised, the things that are manipulated, the things that are ubiquitous, you know, in it. And that's typically cooked, processed, refined meat, dairy and animal products that are subsidized by the U.S. government and the farm bill that are highly profitable for food service and the like.

So sprouts, like just this year, it's January 20th. There's already been recalls, right? And just in the health space, recalls on organic carrots, recalls on organic spinach, recalls on romaine lettuce. On the other hand, there's probably 50 to 80 deaths every day from people eating meat, chicken, fish, dairy, you know, milk.

So what goes into the news is the things that they want to demonize, right? Because the guidelines from the FDA, USDA actually say chicken is

can be sold with salmonella on it. So- No. Yes, absolutely. Unequivocally, they're able to sell chicken with salmonella on it. And they now tell you, do not wash it off. Because if you try to wash it off, you're going to be splashing the salmonella all over your kitchen and making it worse. So they're trying to say, get that-

infected, pathogenic chicken into the stove and roast it so there's no pink or white areas and that should be killing it. So there's this madness associated with it

But because and obviously the conditions of which they're growing the chickens and then harvesting or slaughtering the chickens is so contaminated that it's inevitable and unavoidable to actually have pathogens on it.

So I don't want to talk about fear factor, right? But I want to talk about sprouts. So the reason why sprouts aren't ubiquitous is because no one ever figured out a way to advertise them or promote them, et cetera. We live in a society where if you listen to any of the top podcasts, people are promoting green powders.

In your 40s, I've had green powders for the last 25 years from vitamin greens and health greens, etc. But if you can get a green powder that can actually do nice packaging, good branding, Athletic Greens became AG1, and all of a sudden the...

top people are communicating this in a way you now have millions of people every day consuming something that had been around for a long time. And the main thing is somebody determined that they want to make this thing a thing.

Like someone, right? So someone determined that they want to make electric cars cool. They would figure out how to design them well, how to get the batteries to have longer life, how to create charging stations, how to create federal subsidies and the like. And then all of a sudden things take off. So in my world, what I told John, back to my conversation with John Mackey, was that

I am not going to grow sprouts, sell sprouts and go down that nest because I understand it's not a good business. But if you could provide a simple piece of hardware, right, like a jar and a filter and a stand with seeds and people could sprout on their own.

Well, that changes everything because now people are empowered where you have a long shelf life. The shelf life on seeds, you know, when I was researching the sprout book, there were seeds that were 1,200 years old. 1,200 years old? That germinated.

No. Yes. So seeds have nature's preservative. They've got phytic acids. They've got enzyme inhibitors. They've got lectins. So this is the flow that I'm tuned into just because for me,

I obviously had other choices. I didn't have to live in the desert, but I chose to live in a environmental desert at Wonder Valley Hot Springs under dark sky and different galaxies soaking in the hot springs. So this was a beautiful place for me to be, but no.

No health food stores, no farmer's markets, no restaurants. So if I wanted to live a clean, healthy plant-based life, I needed to grow my own vegetables. And it could take weeks or months or years to grow your own vegetables. Like that's how I like fell into the sprouting and life has never been the same.

That's what I think with your passion, like when you're moving this forward, where do you see like...

I guess as it's progressing and it's getting more and more people are getting into this, are you finding it with your message? Are you finding it now that it's getting more accepted? I know we do the AG1s and such and you're having these different types of, you know, components of vegetables out there that are really being, you know, consumed. But do you see like the sprout industry like really starting to take off because they're starting to see the effect of the nutrient density of the plant?

Yeah. I think that we're starting to see a snowballing effect. Like my little book, which launched on April 20th, in April 7th, 2020, during COVID, the Sprout book became a national bestseller, broke into the top 69 books on Amazon, of all books on Amazon. And so-

So now it's in the 10th edition, you know, having sold, you know, over 50,000 copies. So we're seeing that like all of these things are just stacking and it's going to be a domino effect. It's going to be a snowballing effect because it makes too much sense. And what sprouts never had a voice before.

like they do now. They never had the social media. Like, you know, I could go on a podcast like Rich Roll and a million people, you know, will hear that messaging and maybe a few people will act immediately. And then finally it will flip. And as we start to make sprouts more ubiquitous and they start to show up in more recipes, did you know that sprouts are GLP-1 agonists?

Really? Because there are high fiber, low fat, low calorie. So the more you're eating, you're getting the triggering of the satiation and you're getting, you know, the GLP-1 secretion. The more you eat, the more GLP-1 you get. And because sprouts are high fiber, low fat, low calorie, and you can't overeat them like they are.

unequivocally the best weight loss food in the world. That is amazing. That's why I was saying with GLP, so people out there listening, remember they're having this big movement with GLP to see if you actually can feel full. And so you're saying eating more sprouts can help that. So with your experience though, do you find that more people are starting to just notice that they're losing weight or has it always been? Or do they start to tell you like, Doug, I'm starting to notice that I'm starting to drop weight?

Well, you know, there's two factors of weight. There's some people that are vain, right? There's some people that are sick. I want to focus on the people that are sick and see how we can help. And so I have a friend, you know, Red Fu from LMFAO.

And he started to eat sprouts and he became raw plant-based, raw vegan. And he lost 33 pounds. And at 49, he had so much energy. He decided that he was going to, for the first time in his life,

play a competitive tennis and go be in a tournament at age 49 and earn his first ATP point at 40 years old.

So he lost the weight, he unleashed the energy, and now he's going berserk. On this, I know it's high in amino acids and proteins and carbs. Do you find like sprouts have like a certain high amount of a certain vitamin or mineral to treat it like certain, not treat, but help certain conditions? Because like a lot of my patients still have things like with methylation, like with the liver problems, or they'll have congested lymph nodes. I know it helps

the whole plethora of different things. But do you find that there are certain nutrients it's specifically high in for specific types of conditions? It's really interesting when you think about high dose vitamin C, right? The impact of vitamin C being a very potent healing vitamin. When you take something that as simple as a lentil, that's been the staple of the plant-based diet around the world for millennial,

When you start a lentil, you increase the vitamin C by 300%. And you quadruple the antioxidants. So what's happening is there's bodies of work, autoimmune disease and heart disease and cancers. Like I had someone very close to me who was 64 years old. And they had chicken legs and a distended gut.

That gut, when I first met them, I was like, that is basically an impacted large intestine. That is your colon rising up, stuck with fecal plaque, which is all disease, all disease. So when you think about eating things that are fiber-rich,

enzymatically rich, nutrient dense, it's a whole new world. So I'm not saying like there's a perfect formula for treating any disease, but in general, like we know the autophagy that can occur with just water fasting. So in a way, food as medicine really involves the elimination of excess food

and really doing precision nutrition with getting the minimum variety with the maximum impact to help enliven the immune system so that people could be alive. If we think about the digestive tract, if you consume a piece of meat, I don't care whether it's grass-fed or it's factory-farmed, it's going to take 24 hours to get through the system.

it's going to be decaying. In order for the body to break it down, it's going to be creating acids, hydrochloric-like acids in the body, which is why the number one over-the-counter drugs are Tums, Rolaids, Pepto-Bismols, et cetera, and people have gout and all these issues. So we're in this wild time of nutrition that for me to simply talk about eating plants and eating sprouts is

I get trolls. I get all sorts of like, you know, wild stuff. And I'm like, Hey, do whatever you want. But this is what, you know, seems most intuitive. And if you can tune in to this, you'll feel, you know, very good. So there's a lot of like, um,

Fringe diets, trendy diets. This is not. There's nothing new about sprouts, especially as I speak to someone who's part Korean. Yes, that's telling. Right.

So with that, I know like there's a lot of carnivore diet and there's a lot of different types of diets that we just mentioned. In your normal day, I know you consume quite a bit of sprouts, but like in the mornings, do you like to do like smoothies and do sprouts? Like do you usually try to do, since it has so much proteins, do you try to diversify from the sprouts or do you usually just eat sprouts every single meal? I eat sprouts and fruit and sea vegetables. Okay.

Oh, yeah. Yeah. Okay. That's why I eat a lot of sea vegetables too. I mean, because I mean, when I was a kid, Doug, we ate seaweed soup. Like when I was a kid, I used to eat seaweed soup and I ate like tons of seaweed. We'd wrap rice with our seaweed, like almost like a sushi roll. Yeah.

I want to make sure, though, like everybody out there, when they do get the Sprout kit and I want to promote the book, the Sprout book, when they start to grow, does it take a lot of space for them to grow this? Because it's so, I mean, there's so much stuff involved, but is it big or small? No, it's literally, I was growing this.

six jars in one cubic foot, and I was going thousands of calories a day. So the basic sprouting kit is like six inches wide, you know, 10 inches deep, and it's beautiful on the countertop. And that was designed, you know, took me much longer, right? You know, very humbling trying to design physical hardware products and get the name.

But what I loved about, you know, the sprouting kit that I sent you was anything that touched the sprouts was glass and stainless steel. Right. And easy to grip.

So look, Chris, I'm going to leave us on this note that after vegetables, you can grow them in days without soil, sunshine or fertilizer. You know, I started the sprouting company really as a public service to get the message out there, to raise the standards.

of the equipment, of the seeds, of the distribution, of the communication. You can download the free Sprout app, sproutingcompany.com. It's an iOS app just to help support people in their sprouting journey. And I think that's where we are today.

That's beautiful. I know we got to make sure you time's important. I want to know everybody out there know how sincere person you are with this passionate message. But let us know, Doug, where to find you on Instagram and find you on social media. Doug Evans on Instagram, on TikTok, on X, but LinkedIn. So I'm very easy to find. And the company is The Sprouting Company. Oh, man.

Just try to keep it simple and accessible to everybody. Well, we definitely love having you on here. I want to have you on here as many times a week because I think I just love hearing about all the advancements in the nutrients within plant world. And it really is important to me, especially here in the office. So if you love this content, please give us a comment, like and subscribe. And anybody out there that you know that may have an issue of saying, I need to

think about going more in this route of my diet, please send them this video. But also like and also follow Doug's page. He has great, great posts and he talks all things plant life and sprout. So Doug, again, thank you, my friend, for coming on here with us. And to everybody out there, we really appreciate you from here at the Ancient Health Podcast. Until the next time, have a great day.

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Thank you for joining us today on the Ancient Health Podcast. We hope you've gained valuable insights into the harmony between Eastern and Western medicine. If you've enjoyed today's episode, be sure to subscribe, share, and leave us a review.

Remember, true health is about balance, mind, body, and spirit. So stay tuned for more episodes where we continue to explore how ancient wisdom and modern science can work together to help you thrive. Here's to your health, balance, and well-being. I'm Dr. Chris Motley, and I look forward to our next episode together.