>  From the referenced page:
> " Use whole grains and nuts that have been prepared by soaking, sprouting
> or sour leavening to neutralize phytic acid and other anti-nutrients."
>
> I've wondered about this.  What's the concensus on *sprouted* grains?
> What about soaking oats?

I do not have an issue with WAP Foundation/Nourishing Traditions *in genera
l*. I've corresponded with a number of adherents who use soaked grains. unp
asteurized milk products, etc. etc. who seem to experience great health.

What I do have an issue with is their reluctance to admit that many of the
foods they eat require "special attention" because the foods are not part o
f humans' natural dietary. My logic is this: if grains *require* soaking, s
prouting, or souring (fermentation) to make them safe - then why eat them a
t all? If you know phytic acid and other anti-nutrients are present to begi
n with, shouldn't that be enough to make you want to avoid them?

On the other hand, at least one anthropologist I have corresponded with (Jo
hn K Williams http://faculty.smu.edu/jowillia/articles.htm) believes we hav
e been eating grains for much longer than the rather simplistic "sudden agr
icultural revolution" proponents would have us think. In other words, it wa
sn't inclusion of grains in the diet that started the downward health spira
l, but the *milling* of grains (and subsequent long-term storage) that did
it.

If he's right, then infrequent/seasonal use of grains and legumes (likely b
y soaking or sprouting - fermenting is actually fairly high-tech) by Paleos
*may* have actually been the norm.