Soaking mildly acid forming forms like whole grains and legumes before cooking actually starts the sprouting process which is alkaline (source: Dr. Meghan Bauer BSc, ND)!
Meanwhile, sprouting grains also causes their levels of vitamins and minerals, including vitamin D, to increase, explains Gang Guo, director of wheat research and quality for Ardent Mills, and a member of the American Association of Cereal Chemists (read more at http://dailyburn.com/life/health/sprouted-benefits-how-to-make-sprouts/).
Furthermore, there’s less starch in each sprouted grain, the proportion of protein and fiber within each seedling becomes higher, she says. That means they automatically have a lower glycemic index than their non-sprouted counterparts. In one Journal of Nutrition and Metabolism study, sprouted-grain breads triggered a lower blood sugar response and greater influx of GLP-1 — a satiety hormone — in the body, compared to both white and whole-grain breads with the same carbohydrate content (ibid.).
There's a useful guide to soaking and sprouting here: http://nutritionstripped.com/guide-to-soaking-and-sprouting/
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