Frank Wuts <[log in to unmask]> > >This shows that cooked soybeans are assimilated better than > >raw soybeans, and that the pancreas has to work harder to digest the > >raw soybeans. The reason given is that cooking not only kill enzymes > >but also enzyme inhibitors which are really like negative enzymes. > >Unfortunately there was no study on soaked soybeans. Tom: > An additional question arises: if cooked food makes for a larger pancreas > (in lab animals), what health significance is there - if any at all - related > to a larger pancreas? The pancreas makes enzymes, which we are told are > important. Would not a larger pancreas be good, then? Interesting question! Frank: My understanding of enlarged organs is that it is a bad thing. These means too much stress which is bad. I don't think doctors would say an enlarged heart is a good thing. Dr. Howell also believes that aging is caused by using up our "enzyme potential". Once it is used up we die. Its a theory. It would explain why cooked food is so bad. > I suggest soaking only, not sprouting - EFAs may be eliminated in sprouting, > and you may overeat and get a laxative effect. Flaxseeds can also be made > into raw crackers. > Regards, > Tom Billings > [log in to unmask] Frank: How do you make flax seed crackers? I was considering experimenting with making raw sprouted wheat bread.