> From my own experience I know that you can eat
> unground grains (e.g. spelt) when soaked (or
> sprouted) for a few days.

I've had a few of the different sprouted grains and
seeds that can be had at the local grocer - like
alfalfa, a mixture that includes radish and some
others, bean sprouts... I'm curious though. What other
grains can be sprouted and eaten? Is wheat considered
a "sproutable"? Corn? Barley? Oats? Rice?


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