sprouted grain breads (are these okay for nids population?)

November 18, 2006

I have been doing alot of research on the dietary area, I know from different

experts that persons that are dealing with illness/immuno issues should be

eliminating all commercial beef/fish that are loaded with hormones and

antibiotics, also to avoid commericial farm fruits and veggies and go instead

only with certified organic foods. The other area that is discussed is the

problem the population is having with grains.

What I have read/heard is that all of the commercial breads, grains, that we

consume are processed before the enzyme inhibitors are removed and thus the

population is becoming ill because our bodies can not break down these grains

and the solution is consume only sprouted grains.

What I have read also is that many persons with wheat allergies, are actually

sensitive because of the enzyme inhibitors in the breads that we consume.

However what they indicate is that if you consume grains that are sprouted,

including sprouted wheat, that you will not encounter the " allergic " reaction

because the enzymes are active, and your body can now breakdown these items in

the gut.

I was looking at some information from the Silver Hills Bakery, and they

report that many persons with 'Wheat Allergies " are able to consume their

sprouted products without problems.

Have any of you tried this route, or heard of this, or is their still some

science behind avoiding sprouted wheat?

let me know if you have some insight, I am really interested in this.

Peace,

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