When almost any bean, grain or seed is soaked overnight and allowed to grow, sprouting of the new plant occurs, in a burst of vitality, releasing its stored nutrients. These tiny, new and easy-to-digest plants literally contain the best of what the plant has to offer, since they are at their nutritional peak. During the sprouting process, vitamin and enzyme content dramatically increase, while starch is converted into simple sugars, protein is turned into amino acids and peptides, and fat is converted to free fatty acids—in essence, the sprouting process predigests the nutrients, making them easier to assimilate and metabolize when we consume them. (more…)