It would be difficult to make and eat a large amount of sprouted grain bread each and every day. Gluten and other problems with wheat. While cooking may neutralize some antinutrients in grains, these concerns do raise the issue of whether certain individuals have adapted to diets that are grain- centered. For those individuals who can digest wheat, it can be part of the solution. However, by itself it is not a viable long- term solution to the paradox.
Cooked starch is generally more digestible than raw starch.
Starch is a polymer made up of glucose molecules. Amylose is released during gelatinization. With sufficient heat, the granule structure is broken down. This increases surface area and makes the starch more accessible to digestive acid and enzymes, i.e., more readily digested. Starch foods are one of the foods that are more sensible to eat cooked rather than raw.