As I mentioned in my last blog, the human digestion system does not digest grains very efficiently. Ways to improve digestion are soaking, fermentation and sprouting of grains.

If we look at our past, our ancestors only consumed soaked or fermented whole grains. All grains contain phytic acid (on organic acid in which phosphorus is bound) in the outer layer or the bran. Untreated phytic acid combines with calcium, magnesium, copper, iron, and especially zinc in the intestinal tract and block their absorption. Due to this, a diet high in unfermented whole grains may result in serious mineral deficiencies and bone loss.

Every seed has phytic acid, or phytate, and enzyme inhibitors. Phytic acid serves as the main form of storage of phosphorus in seeds. When the seed sprouts, the phytate breaks down and the phosphorus is released to be used by the young plant. Enzyme inhibitors prevent the seeds from sprouting prematurely.

Soaking grains allow enzymes, lactobacilli and other organisms to break down and neutralize phytic acid. Seven hours of soaking will neutralize most of the phytic acid. Soaking in warm water also neutralizes the enzyme inhibitors. Additionally, soaking encourages production of beneficial enzymes.

Coming to protein, protein in whole grains, especially gluten, are very difficult to digest. A high gluten grain like wheat puts an enormous strain on the digestive system. This is because gluten is not completely broken down by our digestive enzymes. While we are young, the undigested gluten may not be an issue. Over time, it can cause inflammation and damage to our gut lining.

A damage to our gut lining leads to what is called the leaky gut syndrome. To explain, gut is semi permeable. The mucous lining of our intestines is designed to absorb water and nutrients from our food into our bloodstream. An increase in gut permeability can let larger molecules through and allow toxic molecules to enter your bloodstream.

While leaky gut is real, but the associated diseases are unknown. Two recognized diseases from leaky gut are celiac disease and inflammatory bowel syndrome. 

Possible disease associated with leaky gut are obesity, diabetes, arthritis, chronic fatigue syndrome, asthma and fibromyalgia.

Leaky gut is not a recognized disease. However, it stands to reason that since the intestines transfer nutrients into the bloodstream through their semi permeability, an increase in the permeability will cause unwanted substances to enter into your bloodstream.

Fermentation breaks down gluten, thereby making grains much easier to digest.

Sprouts are the next level in terms of superior grain processing. All the nutrients such as protein, starch, fat and enzymes required by a plant to begin it’s life are contained in a sprout.

When the grain sprouts, the enzymes activate and begin to turn the grain’s stored nutrients into usable forms.

The same process that makes the stored nutrients easier for the seed to use also makes it easier for people to use. Sprouted grains are thus very nutritious and easy to digest.

Sprouting also increases the amount of vitamins and minerals such as zinc, iron, magnesium, phosphorous, and B vitamins so that your body can absorb them.

Soaking, sprouting and fermenting are ways to improve digestibility of grains.