Sprouted foods certainly are not a new trend. Many longtime natural foodies can recall the days when, clad in tie-dye and Birkenstocks, they tended to budding broccoli and alfalfa growing in jars in their kitchen windows. But while fashion trends have changed, sprouts have remained en vogue. The reason is simple: Increasingly, research shows that germinating nuts, seeds, grains and beans frees up nutrients that are often difficult for the body to digest. The result is more
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