Soaking, sprouting, fermenting and leavening bread all increase absorption and utilisation of nutrients. They do this by decreasing the effect of phytates (phosphorous containing compounds), lectins (sugar binding proteins) and enzyme inhibitors, which inhibit protein and mineral absorption.

These techniques not only reduce problems of absorption they also increase the proliferation of ‘good’ bacteria and enzymes and act as catalysts for conversion of nutrients into a more biologically active form.