http://www.biokemi.org/biozoom/issues/522/articles/2368
OMG GOT IT…
WHY STP IN THE BOD ???
ENZYME PRODUCTION
WHICH IS WHY PRESSURE COOKING FOR GRAINS IS IMPORTANT !
ENZYMATIC SEPARATION AND A MAILLARD REACTION = SAMURAI RICE = YUM YUM YUM I SAY 😆
LONG SLOW LOW HEAT COOKING IS THE WAY AROUND = SPRINGTIME
Live~NRGY 
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