Sprouts
Sprouts are easily digestible because of their high content of available enzymes and because the sprouting process predigests the nutrients of the seed. Tests have shown when seeds are sprouted their nutrient content increases by fifty to four hundred percent (Rita Romano, Dining in the Raw, page 21). For example, wheat contains over five times the amount of Vitamin C when sprouted.
But that's not all, sprouting a grain like wheat turns it from an acid forming food more towards the alkaline side. You will see why this is important later in this book in the chapter on acid and alkaline.
Lots more information on this topic in the book, Raw Foods Bible.
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