Through the soaking process we use, the complex gluten protein starts to break down into less complex components that are easier to digest (Fallon & Enig, 2001). While gluten is irritating to many people's digestive systems, many people who are sensitive to gluten eat soaked grains without discomfort. Even for people without gluten sensitivities, eating soaked grains is a good way to maintain good health and ensure maximum nutrient absorption.
For more information, see "Be Kind to Your Grains... And Your Grains will be Kind to You"
Feel free to talk with us for more information on this!
Sources: Fallon , S., & Enig, M. (2001). Nourishing traditions. (2nd ed., p. 453). Washington, DC: NewTrends Publishing, Inc.