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Sprouted Rice Reduces Common Allergens
While very few people are allergic to rice, when allergies do occur they are usually linked to speciﬁc proteins. Japanese researchers found that sprouted brown rice was much lower in two abundant allergens, when compared to non-sprouted brown rice, and that the reduction was probably caused by protease (enzyme) activity during germination.
Bioscience, Biotechnology, and Biochemistry, October 2005; 69(10):1877-83.