- Dec 8, 2007
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Don, I am not going to quote your excellent post, but the "increased" proteins come from two sources: the most important is the complete removal of enzyme inhibitors in the course of the soak/germination. The proteins become more digestible because the chicken (or human, or porcine) organism does not have to work so **** hard to digest it. Second, most anti-nutrients are themselves proteins, which get broken down into pieces that can be digested.
The process of germination essentially uses carbohydrates fuel to complete a series of chemical reactions. The sprout has less raw calories, having been spent (but more digestible calories). The proteins are not broken down for energy. Vitamins, being co-factors of these chemical reactions, are vastly increased, and minerals, as you say, liberated.
The process of germination essentially uses carbohydrates fuel to complete a series of chemical reactions. The sprout has less raw calories, having been spent (but more digestible calories). The proteins are not broken down for energy. Vitamins, being co-factors of these chemical reactions, are vastly increased, and minerals, as you say, liberated.