fermentation does indeed reduce some of the amylopectin A a little bit reduces some of the phytate con phytates bind minerals and you poop it out. That's why people who consume grants are miserably iron deficient zinc deficient, magnesium deficient calcium deficient. There's no way a fermentation process can take something destructive to human health with literally dozens of human toxins and make them all benign. So when it comes to eating, let's just say eating bread or grains or gluten, what actually happens in your body? How does that relate to inflammation? Because I really want to give people some hardcore reality, not just based on the results that you've had with patients book.

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