I think my kefir is sick or maybe just sensitive to exactly what it was fed previously so i'll obtain a different strand even though it's product is fine.
The thing about leaving things to ferment is time. All the enzymes produced by the yeasts and bacteria can actually work their way down those long glucose chains and become lactic acid, some small sugars or other acids.
As discusssed with Krishna the sprouting and germinating changes the starches but also the lectins which have the protective role. Sure we were designed to eat plant food, but small wonder we prefer fruit to the seed. Some seeds (nuts) are of course exceptionally good food for us, i suppose it takes all types of mechanisms in nature.
As you say plants are sometimes well focused on protection via inedibility, i shouldn't buy into a veggie or meat argument - i'm a devout omnivore. Fast food is either ripe fruit or a live raw fish. Storage food is hands down to plants rather than green flesh. But nothing seems to have the value of good freshly killed meat for sustenance, it is all one big complement. We're all somewhere between eskimo and vegan.
Ted
