Sprouting releases the goodness stored in a grain and converts many of the complex nutrients into much simpler forms that are then more easily absorbed by the body. Grains can lie dormant for many many years, even centuries and some of the chemical defences that enable this to happen are not affected by normal milling and baking. However, when sprouted these chemicals are broken down preventing them from triggering many allergies often associated with modern breads wheat and processed foods.