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Sprouted Wheat Germ,safe?

kiddo

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kiddo Newbie
kiddo
Posted

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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Karen B. Explorer
Karen B.
Posted
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

kiddo Newbie
kiddo
Posted
  • Author

Thanks for the great info!

Nantzie Collaborator
Nantzie
Posted

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.

Karen B. Explorer
Karen B.
Posted
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.

spunky Contributor
spunky
Posted

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.

kiddo Newbie
kiddo
Posted
  • Author

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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happygirl Collaborator
happygirl
Posted

NOT SAFE.

Archived

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    • Aretaeus Cappadocia
      Celiac flare years after diagnosis

      By Aretaeus Cappadocia · Posted

      @nancydrewandtheceliacclue, you are welcome. After looking at this thread again, I would like to suggest that some of the other comments from @Russ H are worth following up on. The bird-bread may or may not be contributing to what you are experiencing, but it seems unlikely to be the whole story. If you have access to decent healthcare, I would write down your experiences and questions in outline form and bring this to your Dr. I suggest writing it down so you don't get distracted from telling the Dr everything you want to say while you have their attention.
    • Aretaeus Cappadocia
      Celiac flare years after diagnosis

      By Aretaeus Cappadocia · Posted

      @Russ H, I partly agree and partly disagree with you. After looking at it again, I would say that the slick graphic I posted overestimates the risk. Your math is solid, although I find estimates of gluten in white bread at 10-12% rather than the 8% you use. Somewhat contradicting what I wrote before, I agree with you that it would be difficult to ingest 10 mg from flinging bread.  However, I would still suggest that @nancydrewandtheceliacclue take precautions against exposure in this activity. I'm not an expert, I could easily be wrong, but if someone is experiencing symptoms and has a known exposure route, it's possible that they are susceptible to less than 10 mg / day, or it is possible that there is/are other undetected sources of exposure that together with this one are causing problems. At any rate, I would want to eliminate any exposure until symptoms are under control before I started testing the safety of potentially risky activities. Here is another representation of what 10 mg of bread would look like. https://www.glutenfreewatchdog.org/news/wp-content/uploads/2019/10/10mgGlutenCrumbsJules.jpg Full article that image came from: https://www.glutenfreewatchdog.org/news/what-does-10-mg-of-gluten-look-like/
    • nancydrewandtheceliacclue
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