Tom:
>The named (raw) seeds do contain a number of anti-nutritive factors, which
>include enzyme inhibitors such as trypsin inhibitor. However, the levels of
>these anti-nutritive factors (with a few exceptions)  decrease sharply when
>seeds are soaked and sprouted. Whether the small amount that remains after
>sprouting is of concern, is the point people disagree on.  One anti-nutritive
>factor that actually increases is saponin in alfalfa, which peaks at 7-8
>days,the time when most people eat them.

Would you happen to know if it is the process of soaking or of sprouting
that does the major part of the job? Same question for phytic acid.

Best wishes,

Jean-Louis