Thanks much Psyche for taking the time to post the above - I have still to resume my reading of Baker's book. Although I would like to see the definitive mechanisms in detail and the human variations, there is certainly enough evidence to try suspending raw dairy again (in my case) for a much longer period - and will do so. Probably the simplest clue is Sayer Ji's note about the use of these materials in various glues.
In alternative foods you also have the issues of saponins, phytates/phytic acid, lectins, etc. Foods high in phytase (enzyme that neutalizes phytic acid) are the quickest to rid themselves of phytic acid when soaked/fermented/sprouted. The phytate/phytic acid content of some foods and breads by % dry weight are:
Sesame seeds dehulled 5.4
100% wheat bran cereal 3.3
Soy beans 1-2.2
Pinto beans .6-2.4
Navy beans .7-1.8
Whole corn 1.1
Brown rice .8-.9
Whole wheat .4-1.1
Popped corn .6
French bread .03
Sourdough rye .03Soured buckwheat .03
I'll add some more on this if there is interest - maybe in a different thread.
Refs: on measurements - Food Phytates, CRC Press, 2001