in a recent post, Larry Robert Semark <[log in to unmask]> commented on my
post on sunflower seed sprouts and greens:

>Although sprouts are more nutritious than the seed itself, the activated
>enzymes do little in the GI tract to enhance absorption.  In fact, the
>enzymes may slow digestion and absorption since HCL, pepsin,  and other
>gastric acids destroy most of them, thereby decreasing their
>impact on other nutrients.  If some make it into the duodenum,
>pancreatic acids will degrade them.  Studies in human physiology indicate
>that healthy people create an adequate amount of usable enzymes to digest
>and assimilate nutrients.  When I taught diet therapy last year, I
>surveyed the scientific journals for evidence to the contrary, none
>existed.  Another reason why sprouted sunflower seeds may be harder to
>digest is the assertion that proteins are converted to essential amino
>acids.  Although the protein is broken down into amino acids, it is not
>converted into essential amino acids.  The essential amino acids are
>already present in the seed, sprouting only breaks the peptide bonds
>which releases the AA.  Studies indicate that our GI tract prefers whole
>proteins for adequate absorption into the walls of the small intestine.
>Amino acids are harder to digest and may cause problems in some people.
>That is why amino acid supplements are a waste of money and may be
>harmful for most people.  Again, our body prefers whole proteins during
>absorption.  When in the small intestine cell wall, the proteins are then
>broken down into AA.

Your comments do not appear to consider:
1) Any proteins broken down into sugar will be much easier to digest than
intact proteins of any kind.
2) Seeds are more than protein - they include starch, fats, and other
ingredients. We know that sprouting converts some of the starch into sugar,
which is to say some of the starch is pre-digested, and the fats/oils are
also converted into more easily assimilable forms (fatty acids).
3) Sprouted seeds are rehydrated and easier to chew/eat than unsprouted.
4) The starch in sprouted seeds is raw, avoiding the "glucose rush" (more
correctly, the high glycemic index) of cooked seeds, especially grains.
Cooked grains typically cause a glucose spike, as the heat of cooking
denatures their starch.
5) The general experience of many raw fooders is that, with some exceptions,
sprouted seeds are easier to digest than cooked or raw/unsprouted seeds.
Here easier to digest means the food causes little or no discomfort after
eating.

Regarding enzymes, I assert that enzymes, even in unprotected form, survive
the stomach and are active in the intestines and even the colon. The evidence
is as follows.
1) Consider beans, which are notorious for creating gas. Given the time lag
between eating beans and the onset of gas, it is clear that the gas is
produced not in the stomach but in the lower intestines and/or colon.
Now there is an enzyme product (liquid, I believe), called "Beano" that
people add to their beans to avoid gas. Not only does the product exist,
but it apparently works (else they would be out of business by now). That
is a liquid enzyme that, despite being diluted, survives the trip through
the stomach and upper part of the intestines, to work successfully in the
lower intestines/colon. This appears to contradict the idea that the stomach
destroys all/most enzymes.
2) Similar remarks apply to the chewable enzyme tablets that are sold.
3) We also know that sweet corn (raw or cooked), and brown rice, can pass
through the body with apparently little effect - they come out in the fecal
matter, looking little different from when they were ingested. The stomach
is not as efficient as some nutritionists believe.

As for research on enzymes, the work of Dr. Edward Howell, who has researched
enzymes for over 50 years, is of interest. His book, "Enzyme Nutrition" is
considered a classic. Chapter 4 of that book addresses some of the issues you
raise above.

>Sprouts are very nutritious,  but should be used in moderation because
>they are harder to digest than most other foods and can cause bloating
>and gastric distress.

Some sprouts, especially the legume sprouts, cause gas. The greens - alfalfa,
clover, sunflower, can cause limited gas in susceptible people (they are
astringent and slightly drying). However, cooked legumes are notorious for
their gas production - they are much worse than sprouts in this regard.
Further, in many world cuisines, cooked legumes are spiced, for the express
purpose of stimulating their digestion and avoiding the gas. These same
spicing techniques can be adapted and used by raw fooders to minimize gas
when eating legume sprouts, or any other sprouts.  (Gas is not common with
other types of sprouts). However, one must be careful, as bad combinations, or
eating any kind of sprouts with known gas producing foods (e.g., raw cabbage,
green peppers, broccoli, etc), can cause gas.

Your claim that sprouts are harder to digest (in general) than other foods
contradicts the experience of many raw fooders (though I agree that legume
sprouts present real difficulties in digestion).

Tom Billings
[log in to unmask]