Guest guest Posted February 18, 2003 Report Share Posted February 18, 2003 Shelly Eades <sgeades > I'm just wondering if a celiac can tolerate say bread made from sprouted >wheat? Hi shelly; Here's a page from celiac.com about that: http://www.celiac.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=191 & p_catid= & sid=91hH9H0lDJnvDfr-56103217387.7f 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. 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. Quote Link to comment Share on other sites More sharing options...
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