soaked/sprouted legumes and the efffect they have on the liver?

after introducing soaked and sprouted legumes to my raw menu recently i noticed an increase in my blood sugar levels each morning (i am a reformed type 1 diabetic thanks to alkalising my body).

i trialled sprouted green lentils, sprouted to about 5mm in length before i found them tasty enough for my palette.

so my question the sprouted/soaked legumes have any toxicity issues at all on the liver??

thanks in advance ;-)

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