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On page 157 of your book, you mention that the problem kernel in wheat is destroyed in the sprouting process. Does sprouting render other foods beneficial, or at least "not harmful"? I am a Type B and am wondering about sprouted beans and lentils, as well as sprouted sunflower and pumpkin.
Sprouting destroys wheat germ agglutinin, but other seed lectins are not always inactivated this way.