Simply soaking and germinating foods, especially grains, can improve their protein quality by inactivating naturally-occurring toxins.
Fermented Foods: Fermenting with a lactic acid starter culture increases the nutrient density of the food. It lowers the level of complex carbs in legumes, which means less abdominal distension and flatulence. Besides, it can lead to the synthesis of certain amino acids and increase availability of B vitamins. Fermentation lowers the pH (acid-alkaline balance), creating the optimal conditions for enzymatic degradation, particularly in cereals. This may also increase the amount of soluble iron, zinc and calcium several fold and lower the content of antinutritional components (tannin) in some cereals, helping your body absorb iron better. Lactic acidfermented vegetables also preserve Vitamin C better, which, too, facilitates the absorption of iron.
Proteins Assembled by Scalar Energy
- Actin
- Albumin
- Collagen
- Dystrophin
- Elastin
- Ferriten
- Fibronectin
- Hemoglobin
- Integrin
- Keratin
- Laminin
- Myosin
- Myogen
- Myoglobin
- Myosin
- Plasma membrane proteins
- Protease
- Prothrombin
- Spectrin
- Y-globulin
Thank you for your interest in the article Proteins Assembled via Nutrient Therapy
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