Why everyone's talking about raw, fermented and sprouted
- From: news.com.au
- October 06, 2013
EVERYONE'S talking about raw, sprouted and fermented foods but what the hell are they and why should we eat them?
These are foods that have been prepared in a way that breaks down anti-nutrients (such as gluten, lectin and phytic acid) making them easier to digest.
Nutritionist and chef Zoe Bingley-Pullin says methods such as soaking, sprouting, fermenting and activating foods can boost their nutrient value.
"We talk about live food as being raw, enzyme-rich food," she said.
"By sprouting foods we reactivate those living enzymes in them and they become easier to absorb, so your body can break them down more easily.