after introducing soaked and sprouted legumes to my raw menu recently i noticed an increase in my blood sugar levels each morning (i am a reformed type 1 diabetic thanks to alkalising my body).
i trialled sprouted green lentils, sprouted to about 5mm in length before i found them tasty enough for my palette.
so my question is...do the sprouted/soaked legumes have any toxicity issues at all on the liver??
thanks in advance ;-)
beans and legumes: what's the verdict?