Re: Sprouting grains - question

[Guest guest]

Hi ,

I am no sprouting guru, but I would share with you that I do not do

well with grains. I have tried and tried, but they always cause me to

gain weight. Not sure if it is gluten related. Anyway, I fair no

better with sprouted breads, and am curious how you do with them and

if you have any problem with grains notsprouted. The only exception

is, I make fermented dosas with lentils and brown rice and they seem

to benefit me. Course, no gluten in brown rice, but still, eating

unfermented broen rice bothers me. There are many sprout books.

Heath

>

> Hi any sprouting gurus out there? I have been thinking, if a bread

is

> all sprouted (like Food 4 Life/Ezekiel breads), does it contain

> gluten? I thought sprouting grains made them a vegetable plant. I

am

> asking because i am wondering if people on no grain diets or that

are

> gluten intolerant could eat sprouted only grains.

>

> Also can anyone recommend a good book on sprouting how to and why

in

> easy language?

>

>

>

>

> TIA

>

>

[Guest guest]

I have NEVER sprouted grains myself, so I'm not even in the novice category.

But, I occasionally attending cooking classes about making foods the WAP way.

One of the teachers usually brings homemade bread that her daughters make and

sell. It is OUTSTANDING. Although I have trouble with bread and pasta, I do not

have trouble with her bread.

Towards that end, I ordered some sprouted flours, winter wheat, spelt, and

kamut, from Summers Sprouted Flours, www.creatingheaven.net, and plan to make

some bread. The site owner is Summers, and on her About Sprouted page,

she says that spelt contains FAR less gluten than other grains. Even if you

don't buy flour from her, that page is a good read.

Kathy

---- Heath <heathryan@...> wrote:

=============

Hi ,

I am no sprouting guru, but I would share with you that I do not do

well with grains. I have tried and tried, but they always cause me to

gain weight. Not sure if it is gluten related. Anyway, I fair no

better with sprouted breads, and am curious how you do with them and

if you have any problem with grains notsprouted. The only exception

is, I make fermented dosas with lentils and brown rice and they seem

to benefit me. Course, no gluten in brown rice, but still, eating

unfermented broen rice bothers me. There are many sprout books.

Heath

>

> Hi any sprouting gurus out there? I have been thinking, if a bread

is

> all sprouted (like Food 4 Life/Ezekiel breads), does it contain

> gluten? I thought sprouting grains made them a vegetable plant. I

am

> asking because i am wondering if people on no grain diets or that

are

> gluten intolerant could eat sprouted only grains.

>

> Also can anyone recommend a good book on sprouting how to and why

in

> easy language?

>

>

>

>

> TIA

>

>

[Guest guest]

I have found sourdough seems to be okay where as if we eat bread that

is not, i get itchy blisters with in hrs. I have not noticed this when

eating sprouted bread. But i also try to make sure to only eat it once

or twice a a week if that.

>

[Guest guest]

While I did not test positive on the blood test for celiac, I have problems with

all gluten-

containing grains. Unfortunately, our sourdough, even though it's made until

the bread is

mush, is still a problem for me. I remember now when I used to eat the Ezekiel

bread,

when that was the only wheat I was consuming, and in spite of the sprouting, I

still had

the same problems. I don't know for sure that it's gluten that causes my

problems, but

I'm pretty suspicious, since spelt has the same effects on me.

Also - did you see the GFCFNN group and join up? It's gluten free casein

free

native nutrition.

--- In , " " <beauty4ashesisaiah61@...>

wrote:

>

> Hi any sprouting gurus out there? I have been thinking, if a bread is

> all sprouted (like Food 4 Life/Ezekiel breads), does it contain

> gluten? I thought sprouting grains made them a vegetable plant. I am

> asking because i am wondering if people on no grain diets or that are

> gluten intolerant could eat sprouted only grains.

>

> Also can anyone recommend a good book on sprouting how to and why in

> easy language?

>

>

>

>

> TIA

>

>

[Guest guest]

If i remember correctly, Ezekiel bread contains soy. That could really be a

problem too.

Gayle

From: <heather_wapf@...>

Subject: Re: Sprouting grains - question

Date: Wednesday, February 25, 2009, 10:33 AM

While I did not test positive on the blood test for celiac, I have

problems with all gluten-

containing grains. Unfortunately, our sourdough, even though it's made until

the bread is

mush, is still a problem for me. I remember now when I used to eat the Ezekiel

bread,

when that was the only wheat I was consuming, and in spite of the sprouting, I

still had

the same problems. I don't know for sure that it's gluten that causes my

problems, but

I'm pretty suspicious, since spelt has the same effects on me.

Also - did you see the GFCFNN group and join up? It's gluten free casein

free

native nutrition.

--- In , " " <beauty4ashesisaiah 61@...>

wrote:

>

> Hi any sprouting gurus out there? I have been thinking, if a bread is

> all sprouted (like Food 4 Life/Ezekiel breads), does it contain

> gluten? I thought sprouting grains made them a vegetable plant. I am

> asking because i am wondering if people on no grain diets or that are

> gluten intolerant could eat sprouted only grains.

>

> Also can anyone recommend a good book on sprouting how to and why in

> easy language?

>

>

>

>

> TIA

>

>