So, what about SPROUTED grains? Once a grain is sprouted the protein stucture is radically transformed and made more bioavailable. If we ate sprouted legumes and grains, would this be acceptable? Many raw foodists sprout grains, then dry them in a dehydrator and grind them into "sprouted" flour. Also, Ezekiel bread is a flourless bread made from only sprouted grains. How can this be bad for your body?