New research confirms what traditional food cultures always practised: sprouting transforms the nutritional profile of grains. Bhāvi explains the science of phytic acid, phytase activation, and why activated grains achieve mineral absorption rates dramatically higher than their unprocessed counterparts — with citations from leading nutrition journals.
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What are Phytates? Phytate, otherwise referred to as phytic acid, is an inherent compound that can be found naturally in plant kingdoms including grains, legumes, tubers roots, nuts and seeds...
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