A shout out for sprouting We know that nuts, grains, beans and seeds are great but in their dormant form they can be difficult to digest which is why we sprout them. Doing so activates the sleepy seeds, breaking down enzyme inhibitors and making them easier to digest. Step 1 The dormant seed has many of its nutrients locked away for a rainy day and is protected by enzyme inhibitors which can make it tough to digest. Step 2 Soaking in water activates the seed, waking it up and breaking down enzyme inhibitors. Step 3 The fully awake seed begins to germinate. The complex starches and proteins are split into their component parts as the seed starts to sprout. Step 4 Careful dehydration below 46C allows the sprout to retain its essential nutrients and results in an activated seed that is easier to digest.