Grain and sprout data

[Guest guest]

To all on the list, I apologize for this message of 5/5/03 not coming through in a readable form. I was just informed of this and will now send the link for anyone interested in the data.

http://www.easygreen.com/articles/nutritional_data.html

 

Sorry, I was unaware that this did not come through in a readable form.

 

Sincerely,

 

Don Quai

 

 

Once the grain is sprouted it is now a plant and does not have the gluten. If you, by some odd chance, are considering sprouting some wheat then I would strongly suggest that you get Spelt wheat to sprout. All wheat today has been genetically modified. This is why so many people have such problems with it. Wheat prior to the '30's was spelt and was very well tolerated by most anybody. Always try and get certified organically grown nuts, seeds, and grains for sprouting. Soaking all your grains, nuts, and seeds for a minimum of 8 hours and best 12 hours will destroy the enzyme inhibitors that exist in these powerhouse foods. Birds and small furry rodent type creatures thrive on this kind of food as it was meant for their metabolisms. Man does not fare so well unless he sprouts them. Then we have live food that we can eat and tolerate. I am enclosing a few tables for your perusal. I do think you will find them informative.

 

Enjoy,

 

Don Quai