Sprouts

The process of sprouting radically changes the nature of the grains or seeds so spouted. Germination converts some of the starches to malt sugar, forms vitamin C and folate and to a lesser extent vitamins A, E and K, eliminates the binding of minerals by phytic acid which renders then quite unavailable, breaks down many of the proteins to their constituent amino acids, while the sprout is by all accounts a lighter food.

All sprouts, but cook lightly to retain their character.

Limit the ingestion of alfalfa.