What is the direct source of improved digestibility associated with sprouted foods, which pre-digests macromolecules?

Answer

Enzymatic activity inherent in the sprouting process

The marked improvement in how easily the body breaks down and utilizes sprouted foods is not coincidental; it is a direct consequence of the biochemical changes occurring during germination. As the seed starts to germinate, it produces a host of enzymes specifically designed to convert its stored macromolecules into simpler, immediately usable forms to fuel the emerging seedling. For the human digestive system, this means that complex components like proteins are already partially degraded into more absorbable amino acids, and starches are being converted to simpler sugars. This inherent enzymatic action effectively means the food is partially pre-digested when consumed, significantly reducing the workload on the human stomach and intestines, which is particularly helpful for sensitive digestive systems.

What is the direct source of improved digestibility associated with sprouted foods, which pre-digests macromolecules?

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