The amino acids are the biggest created nutrients out of fermentation and that seems to be the largest gold nugget of all. Another benefit that people are not focusing on is how the soaking and fermentation decreases anti-nutrients and toxins in the grains that prevent digestion of the nutrients to be found. http://www.fao.org/docrep/x2184e/x2184e06.htm Quote: http://wholehealthsource.blogspot.com/2010/05/traditional-preparation-methods-improve.html In addition to the reduction in toxins and anti-nutrients afforded by soaking and cooking, grinding and fermentation goes much further. Grinding greatly increases the surface area of the grains and breaks up their cellular structure, releasing enzymes which are important for the transformation to come. Under the right conditions, which are easy to achieve, lactic acid bacteria rapidly acidify the batter.