How does Genki Foods improve the nutritional value of the source raw foods?
Soaking and sprouting the whole grains, seeds and legumes neutralizes the enzyme inhibitors, making more nutrients bio-available. Further, the fermentation process adds even more nutritive value as a result of the action of the friendly bacteria and enzymes which break down the foods and create lactic acid, as well as other organic acids which have been found to have numerous health benefits.
