The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
The myriad number of ways that humans have devised to partially detoxify plant foods (fermentation, cooking, dehulling, sprouting...) should be some indication of the lesser relative value of these in our diets, historically.
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
that the consumption of plant foods historically has often been with greater degrees of of processing whether it's fermentation or soaking or sprouting and and that i think is a pretty clear indication that there is some degree of of um i'm not sure what you were to use there you'll probably object to my use of the word toxicity i would say toxicity we could say um that perhaps the nutrients are more bioavailable but um there's a real there's a real precedent for for this processing of these foods
if we process those things well if we you know soak and Sprout the grains we can reduce those antinutrients and that can help and make them more tolerable