Sprouting neutralizes lectins.. I have a research article at work but….I’m at home.
In addition to neutralizing lectins, sprouting deactivates phytic acid and the enzyme inhibitors as well. The grain or seed becomes a living food (a baby plant) and since the enzyme inhibitors are inactivated the enzymes within the food is activated. Sprouting increases protein and vitamins within the grain too.
This is, in my opinion, a really interesting article on lectins. A quick quote
“A number of animal studies have shown that an increase in polyamines caused by a high lectin diet resulted in increases in the size of the intestines, liver, and pancreas.7
Lucretius said, āOne manās food is another manās poisonā and lectins give us part of the reason why. It is our individual genetic inheritances that determine how and to what degree lectins can affect us. Almost everybody has antibodies to some dietary lectins in their bloodstream. ” http://www.vrp.com/digestive-health/lectins-their-damaging-role-in-intestinal-health-rheumatoid-arthritis-and-weight-loss
