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kiddo

Sprouted Wheat Germ,safe?

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I was recently told by a friend that someone in Homeopathic Medicine said that once the wheat germ has sprouted it no longer contains gluten. Ever heard this before? It's new to me...

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I was recently told by a friend that someone in Homeopathic Medicine said that once the wheat germ has sprouted it no longer contains gluten. Ever heard this before? It's new to me...

Apparently, it's not correct...

Sprouted Gluten-Containing Grains, by Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture

The following was written by Donald D. Kasarda who is a research chemist in the Crop Improvement and Utilization Research Unit of the United States Department of Agriculture. If you have any questions or comments regarding the piece, you can address them to Don at: kasarda@pw.usda.gov.

Most sprouted wheat still has gluten or gluten peptides remaining. Although the sprouting begins enzymatic action that starts to break down the gluten (a storage protein for the plant) into peptides and even amino acids. Generally this is not a complete process for sprouts used in foods so some active peptides (active in celiac disease) remain.

https://www.celiac.com/st_prod.html?p_prodi...-43107324497.ac


Karen B.

diagnosed with Celiac Nov. 2003

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I wouldn't risk it.

I heard the same thing about wheat grass and almost passed out while I was home alone with my 2yo and 3mo. Scary. This was before I had even heard about celiac. I didn't know why it did that to me at the time, but it was definitely the wheat grass.


The person who says it cannot be done should not interrupt the person who is doing it.

~Chinese Proverb

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Thanks for the great info!

I love this website for accurate info that's Celiac specific! It was the first Celiac site I found after diagnosis.


Karen B.

diagnosed with Celiac Nov. 2003

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When I started suspecting gluten might be a problem for me, I bought organic whole wheat, sprouted it myself, and ate that either whole or ground up into cookies or dehydrated crackers.

Made me SICKER than ever!!!!

Also, I'd read the same thing about allowing natural fermentation, sourdoughing wheat, that it eats up the gluten. I made sourdoughed breads with whole, organic wheat, which I'd ground into flour myself at home, soured and fermented myself, without using commercial starters or anything, I mean, this was basically PILGRIM BREAD I was making, again, made me very SICK.

I'd stay as far away from anything that ever started out as a glutinous grain, no matter how it's been deconstructed through whatever processes: it can still make some people very sick.

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I actually have no intention of trying any form of wheat! I was diagnosed 5 yrs ago and have been living a gluten-free lifestyle quite succesfully. There are those well meaning people (usually uniformed) out there that think they have come up with something new for you to try. Health food fanatics sometimes just don't seem to get the idea of having to live totally gluten free. In my experience...I am going to stick with what I know won't make me sick!

Thanks for all the great information and advice!

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