An acid constitution means that the blood contains an excess of positive hydrogen ions (H + )

which use up the oxygen in a living body by combining with it to form an hydroxyl group. When
an excess of (H + ) accumulates in the body, there is insufficient oxygen to consume them. As a
consequence the blood will acidify and an oxygen deficiency will be created. The problem of
oxygen deficiency has also become a controversy in recent years. An acid constitution should be
averted by all means. An acid constitution leads to an oxygen deficiency which results in various
diseases, including cancer.

Soaking grains in water plus an acidic liquid such as lemon juice, vinegar, or liquid whey breaks
down the phytic acid, lectins and other anti-nutrients much better.
Calcium when souring reduces how much phytic acid is removed. So if a grain is soured with too
much calcium, such as milk or yogurt, not as much phytic acid will be removed.

Mix 2 1/2 cups of sifted flour with 2 cups filtered water plus lemon juice. Cover with a cloth
secured with a rubber band and let sit on the kitchen counter for 8 hours or overnight.

• After soaking is complete, drain off any excess water that has come to the top. Blend in maple
syrup, egg yolks, vanilla, salt, and melted butter.
• In a separate bowl, add pinch of sea salt to egg whites and whip them until stiff peaks form.
Pour whipped egg whites into batter and blend until smooth.
• Cook in a hot waffle iron oiled with coconut oil.
Sprouted flour made from freshly ground sprouted grain is one of the 3 ways traditional societies
used to prepare their grains before eating.
This careful preparation of wheat and other grains is necessary in order to eliminate anti-nutrients such
as phytic acid and lectins. It also helps neutralize toxins and break down difficult to digest proteins
such as gluten. This process optimized digestibility to allow maximum absorption of nutrients.
Sprouted flour is substantially more nutritious than unsprouted. For example, vitamin C is
produced by sprouting grain, but it is absent in the unsprouted form. Vitamin B content is
increased dramatically by sprouting as are carotenes, precursors to Vitamin A.

Sprouting inactivates the irritating substances in the hull of the grain as well. These inhibitors (phytic
acid) have the potential to neutralize enzymes in the digestive tract. Hence, sprouting exponentially
increases ease of digestion! It reduces the chances of indigestion and bloating too.