Re: Sprouting and gluten

[Guest guest]

>I'm part way through reading WD and Ori says that sprouting wheat

>destroys most of the gluten. Is this true? I have cut out most of

>the gluten in my diet - not because I'm celiac, but because I have

>found that I feel better without the gluten in my diet. It would be

>wonderful if I could use sprouted bread without having the negative

>side effects of traditional wheat bread.

>

>Robin

Sprouting destroys a lot of it ... depends just how " sprouted " it is.

Sourdoughing

destroys a lot of it too, or denatures it enough so it doesn't bother people

so much. Depends how sensitive a person is. Some folks (like me) get symptoms

from something that was processed on a machine that processed wheat

and was then cleaned, so has miniscule amounts of the stuff.

Most gluten-sensitive people aren't celiac, but they may produce

certain antibodies if they get gluten in their diet, and those antibodies

eventually cause problems. But no one knows what the " safe dose "

of gluten is, in that case. It is clear that the " safe dose " isn't the

" dose with no symptoms " because most people don't get immediate

symptoms at all. In another 10 years there will probably be answers

to those questions!

However, there will be good gluten-free breads available way before

then ... Whole Foods, for one, is building a dedicated GF bakery

for their East Coast stores, and I expect they'll start shipping to

the West Coast soon too. And there is a Rice/Almond bread available

in our local market here now, in the freezer section. It's pretty easy

to make sprouted bread GF also.

-- Heidi Jean