Jump to content

  • You are not alone. Join Celiac.com for trusted gluten-free answers and forum support.



  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Sprouted Grain Bread?

JerryK

Recommended Posts

JerryK Community Regular
JerryK
Posted

A friend at work had a couple slices of this today and let me taste it. Tasted like regular bread to me.

They're touting this stuff as "Wheat Free" sort of. They claim that by sprouting the wheat, it breaks down the Gluten and people are then able to digest it. Anyone heard of this and what do you think.

Oh, yeah, sorry I haven't checked in for a while. I'm doing fine. Jerry

Here's a link to the product, which I meant to insert in the original message.Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lymetoo Contributor
Lymetoo
Posted

I'm new.....but I thought it was NOT ok for celiacs. I used to eat it.

CarlaB Enthusiast
CarlaB
Posted

It's called Ezekiel Bread, and it is not gluten-free!!!! You can read about it at the Ezekiel Bread website. They also make gluten-free bread and do not claim Ezekiel Bread to be gluten-free. Apparently the sprouting of the grains makes the bread healthier and easier to digest for those who can eat gluten.

Hope you get lucky and don't feel bad from it!!

Edit - the brand you posted is a different brand from the one I mentioned. But if it has wheat, barley or rye, the one you had still is not gluten-free.

eKatherine Apprentice
eKatherine
Posted
A friend at work had a couple slices of this today and let me taste it. Tasted like regular bread to me.

They're touting this stuff as "Wheat Free" sort of. They claim that by sprouting the wheat, it breaks down the Gluten and people are then able to digest it. Anyone heard of this and what do you think.

Oh, yeah, sorry I haven't checked in for a while. I'm doing fine. Jerry

Here's a link to the product, which I meant to insert in the original message.Open Original Shared Link

Actually, sprouting converts starch into sugar. If the gluten were truly broken down, it wouldn't make good bread. It's the gluten that gives wheat bread those nice characteristics.

WHEAT FREE?

Yes and no. We do not use wheat in the conventional manner. We sprout it! Wheat and sprouted wheat are two completely different foods, and that is why hundreds of wheat hypersensitive people are enjoying bread once again! Sprouting the grain turns it from an acid to an alkaline base or more digestible food, and a powerhouse of enzymes and nutrients are released by the malting or sprouting process. We recommend that you first consult with your health professional.

If only it were so easy, alkalinize your diet and gluten problems are gone!

GLUTEN

Gluten, the sticky to digest wheat protein, breaks down during germination. This may be why hundreds of wheat-sensitive customers are enjoying our breads. See Alive Magazine Feb/March '98 issue for an article entitled "Sprout Route"

One article in the past 8 years? One whole article?

Before discovering my gluten issues, I made a naturally leavened sprouted rye bread that was unbelievably good. Sigh.

CarlaB Enthusiast
CarlaB
Posted

On the website you posted they said they add back 1% (% of what I do not know) of wheat gluten to get the consistency of the bread. This 1% does not appear to be sprouted, which still would not make it okay.

skbird Contributor
skbird
Posted

Pretty misleading and crummy that they would make such a big deal about sprouted grains eradicating natural gluten content in the grains and then add it back in each recipe anyway (look at the ingredients of their products). That's a dirty trick on top of being completely wrong.

Stephanie

queenofhearts Explorer
queenofhearts
Posted

Grrrr, there really should be a law against that sort of misinformation! Mind you, I wish it were true... used to love sprouted wheat bread.

Leah

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 3 years later...
hipretty Apprentice
hipretty
Posted

Pretty misleading and crummy that they would make such a big deal about sprouted grains eradicating natural gluten content in the grains and then add it back in each recipe anyway (look at the ingredients of their products). That's a dirty trick on top of being completely wrong.

Stephanie

I am so in agreement with this skbird. It is so deceptive and quite a tease might I add. Why bend over backwards trying to convince the public how the process eliminates Gluten if they are going to reintroduce it anyway? It's like kid's breakfast cereals that the process has destroyed the vitamins so they spray it back on anyway. :P

I SO hankered for this concept (sprouted=gluten-free) to be true! I was raised hippie-ish and cruncy granola-ish, I used to knead & bake my own breads while dreaming of an Earth Mama lifestyle.

What a fly in the ointment Celiac disease turned out to be.

Now I do bake in my machine often from recipes often from mix (the latter not truly qualifying as homemade in MY crunchy definition)

But I do truly yearn for healthy bread.... NOT just bread that is healthy for me because it doesn't make me ill!

I am tired of all the white starchy flours...and missing whole grains and sprouted grains. All the "whole (gluten-free) Grain" substitutes in the world never seem

"whole grain" enough for me! :(

Love & Light,

Tee

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,187
    • Most Online (within 30 mins)
      10,442
    Dennis E. Schertz
    Newest Member
    Dennis E. Schertz
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • CC90
      Coeliac or not coeliac

      By CC90 · Posted

      Hi Cristiana   Yes I've had the biopsy results showing normal villi and intestinal mucosa.  The repeat endoscopy (requested by the gastro doc) would be to take samples from further into the intestine than the previous endoscopy reached.      
    • Wheatwacked
      Coeliac or not coeliac

      By Wheatwacked · Posted

      Transglutaminase IgA is the gold-standard blood test for celiac disease. Sensitivity of over 90% and specificity of 95–99%. It rarely produces false positives.  An elevated level means your immune system is reacting to gluten.  Non-Celiac Gluten Sensitivity (NCGS) does not typically cause high levels of tTG-IgA. Unfortunately the protocols for a diagnosis of Celiac Disease are aimed at proving you don't have it, leaving you twisting in the wind. Genetic testing and improvement on a trial gluten free diet, also avoiding milk protein, will likely show improvement in short order if it is Celiac; but will that satisfy the medical system for a diagnosis? If you do end up scheduling a repeat endoscopy, be sure to eat up to 10 grams of gluten for 8 - 12 weeks.  You want  to create maximum damage. Not a medical opinion, but my vote is yes.
    • trents
      Coeliac or not coeliac

      By trents · Posted

      Cristiana asks a very relevant question. What looks normal to the naked eye may not look normal under the microscope.
    • cristiana
      Coeliac or not coeliac

      By cristiana · Posted

      Hello @CC90 Can I just ask a question: have you actually been told that your biopsy were normal, or just that your stomach, duodenum and small intestine looked normal? The reason I ask is that when I had my endoscopy, I was told everything looked normal.  My TTG score was completely through the roof at the time, greater than 100 which was then the cut off max. for my local lab.  Yet when my biopsy results came back, I was told I was stage 3 on the Marsh scale.  I've come across the same thing with at least one other person on this forum who was told everything looked normal, but the report was not talking about the actual biopsy samples, which had to be looked at through a microscope and came back abnormal.
    • trents
      Coeliac or not coeliac

      By trents · Posted

      My bad. I should have reread your first post as for some reason I was thinking your TTG was within normal range. While we are talking about celiac antibody blood work, you might not realize that there is not yet an industry standard rating scale in use for those blood tests so just having a raw number with out the reference scale can be less than helpful, especially when the test results are marginal. But a result of 87.4 is probably out of the normal range and into the positive range for any lab's scale. But back to the question of why your endoscopy/biopsy didn't show damage despite significantly positive TTG. Because they took the trouble to take seven samples, it is not likely they missed damage because of it being patchy. The other possibility is that there hasn't been time for the damage to show up. How long have you been experiencing the symptoms you describe in your first post? Having said all that, there are other medical conditions that can cause elevated TTG-IGA values and sometimes they are transient issues. I think it would be wise to ask for another TTG-IGA before the repeat endoscopy to see if it is still high.  Knitty kitty's suggestion of getting genetic testing done is also something to think about. About 35% of the general population will have one or both genes that are markers for the potential to develop active celiac disease but only about 1% of the population actually develop celiac disease. So, having a celiac potential gene cannot be used to definitively diagnose celiac disease but it can be realistically used to rule it out if you don't have either of the genes. If your symptoms persist, and all testing is complete and the follow-up endoscopy/biopsy still shows no damage, you should consider trialing a gluten free diet for a few months to see if symptoms improve. If not celiac disease, you could have NCGS (Non Celiac Gluten Sensitivity). 
×
×
  • Create New...