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	<title>Sprouting Sprouts &#187; Phytic Acid</title>
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		<title>The Dangers of Phytic Acid in Non Sprouted Food</title>
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		<pubDate>Sat, 05 Sep 2009 17:00:33 +0000</pubDate>
		<dc:creator>Dean and Diana</dc:creator>
				<category><![CDATA[Featured Articles]]></category>
		<category><![CDATA[Phytic Acid]]></category>
		<category><![CDATA[Sprouted Grains]]></category>

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		<description><![CDATA[The Science of Farming Before factory farming was introduced, grain was partially germinated (sprouted). This resulted from being sheaved and stacked in fields, which stood for several more weeks before threshing. During this period, the grain seeds were exposed to rain and dew which soaked into the sheaves. The grain would pick up this moisture [...]]]></description>
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