Traditional preparations of grains helps with digestion

Aside from the fact that the grains we consume are fundamentally different from the ones our grandparents and great-grandparents consumed, we also prepare them differently and this helps explain the increase in grain allergies and intolerances.

Almost no commercial companies prepare grains by soaking, sprouting and fermenting—think sourdough breads). The fermenting processes could be thought of as a pre-digestion process, eliminating some of the toxic chemicals in the grains.