Md> 5) The general experience of many raw fooders is that, with some
 Md> exceptions,
 Md> sprouted seeds are easier to digest than cooked or raw/unsprouted
 Md> seeds. Here easier to digest means the food causes little or no
 Md> discomfort after eating.

    The real reason for this may be the simple fact that sprouted
seeds contain far less protein that the raw or cooked seed.
    Human milk contains 1/1% protein to support the most rapid
grwth rate of the human being.  Nutritional research indicates that
the adult needs 1/3 as much protein as the infant, so the adult's diet
should contain about 1/3% protein on the average.  Nuts/seeds, grains,
beans, legumes, tofu, etc. all contain quantities FAR in excess of
this, so it is no wonder that they can not be digested well.

 Md> 3) We also know that sweet corn (raw or cooked), and brown rice, can
 Md> pass  through the body with apparently little effect - they come out in
 Md> the fecal
 Md> matter, looking little different from when they were ingested. The
 Md> stomach is not as efficient as some nutritionists believe.

    Right, the stomach is not very effective at _chewing_; what you
are seeing is the _husk_ of the corn and rice; the indigestible
cellulose bag that the nutrients are packaged in.

 Md>  Further, in many world cuisines, cooked legumes are spiced,
 Md> for the express
 Md> purpose of stimulating their digestion and avoiding the gas.

    Unfortunately, spices, as herbs and other seasonings, are all
highly toxic.  Due to their toxicity, they were used as
'preservatives' to kill bacteria and also to mask the flavor and aroma
of rotting meat well before refrigeration was invented.  Eat a pound
of your favorite spice or herb and see what happens.