FERMENTED Food

In some cases, these traditional preparation (sprouting/soaking/fermentation/leavening)methods increase nutrient value as well. Sprouted flour, for example, notably adds significant Vitamin C as well as increasing...some B Vitamins by a large margin."
Sprouting vs Soaking:
1st...Phytase is an enzyme that is crucial to neutralizing the phytic acid bogeyman...
Low phytase grains, regardless of the methods used to deal with phytic acid, don�t see significant reductions when soaked or sprouted. These grains & legumes include oats, millet, teff, rice, corn & soy.
To counter this problem, such grains should ideally be paired during soaking with a high phytase partner... Adding a small amount of buckwheat will result in more positive soaking results.
An option is to practice much lengthier soaks.

2nd, Neither soaking nor sprouting alone is sufficient to really ratchet down anti-nutrients in grains & legumes.
Cooking is a crucial final step to reducing & removing problematic substances in these foods.
For instance, soaking lentils followed by cooking removes 76% of the phytic acid (2).
3rd, sprouted grains need around 5 days to see any significant phytic acid reduction (more than 30%).
This generally also requires very careful conditions (3).
"Rami Nagel in his bestselling book Cure Tooth Decay cites a study that showed:
'Sprouting grains is a wonderful step in the fermentation process. But it does not remove that much phytic acid. Typically sprouting will remove somewhere between 20-30% of phytic acid after 2-3 days for beans, seeds & grains under laboratory conditions at a constant 77 degrees Fahrenheit. Sprouting was more effective in rye, rice, millet & mung beans, removing about 50% of phytic acid, & not effective at all with oats.'
Sprouting only really works well with high phytase grains & seeds such as buckwheat, rye & wheat including einkorn. Moderate or low phytase grains like oats see minimal reductions in their phytic acid content.
'Germination, but not soaking, increased phytase activity 3-5-fold in some cereal grains & legume seeds, while the influence on phytic acid content was insignificant in most materials tested (4).'
(Sprouting caused massive increase in phytase but little change in phytic acid content.)
A study published in the journal Critical Reviews in Food Science & Nutrition concluded:
'Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, & B-group vitamins, & a decrease in dry matter, starch, & anti-nutrients.
The digestibilities of storage proteins & starch are improved due to their partial hydrolysis during sprouting.
The magnitude of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions (5).
if you have issues digesting gluten, a fully traditional sourdough bread is the only safe option.
(No fake sourdough at Panera...
It is best to start with organic, unheated or treated, whole or freshly milled grains.
You may be surprised & shocked to learn that non-organic grains are showing up with shockingly high concentrations of gut destroying Roundup (pesticide/insecticide). More on toxic wheat.)

Bragg Coconut Aminos - Bragg is now making a coconut aminos product too. However, it is not fermented like the Coconut Secret alternative. The ingredients are organic coconut tree sap, distilled water, sea salt, & organic apple cider vinegar."

Bragg Coconut Aminos - Bragg is now making a coconut aminos product too.
However, it is not fermented like the Coconut Secret alternative.
The ingredients are organic coconut tree sap, distilled water, sea salt, & organic apple cider vinegar."