The Blood Type Diet Archives Volume 13
Gluten grains / gluten intolerance / sprouting
Posted By: ^heidi^ O
In Response To: Will sprouting solve lectin or gluten problem? (Ruth (A-))
I've seen a number of opinions on this board, but I can't pass on anything definite as personal reactions seem to vary. Much of the gluten in grains such as wheat, rye, and spelt seems to be destroyed in the sprouting process, as seen when it is difficult to get the usual desired "spongy but firm" texture from sprouted grain. Whether enough gluten is destroyed to be acceptable to your system will have to be determined by you by trial and error.
It's worth it to try sprouting a batch of your load of spelt before you toss the whole lot. But if you are extremely gluten intolerant, you may have to stick to rice, oats, quinoa, amaranth, teff, tapioca, and a few other very low or no-gluten grains and similar plants. Again, this is not an either-or situation, as there is a spectrum of gluten sensitivity in celiac individuals.
Good luck, and let us know how you do!
Messages in This Thread
Ruth (A-) -- Thursday, 9 March 2000, at 1:12 a.m.
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