Quote from Forum Archives on August 26, 2001, 2:25 pm

Posted by: cyberkat <cyberkat@...>

One of the advantages of sprouting wheat is the production of live enzyme activity. Of course baking the sprouts kills the enzymes. I have found that the sprouts can be eaten in their natural state. I prefer very short sprouts, and they are good chewed up with dates or raisins. I actually like them better than baked, because the baking can cause them to become hard little nubbins. My husband had sprouted wheat and rye with dates and raisins almost every morning when he was on his cancer recovery program.