Can someone clarify?
I know from varity of sources that gluten is one of the worst things to be consumed. I also know from variety of different sources that sprouted grains, esspecially sprouted wheat, is very beneficial. Even Jesus advised eating it. I have been making raw bread from sprouted wheat for the past 6 months and have not noticed any negative effects. On the contrary, if I don't eat sprouted grains for eextended period of time, I start feeling hungry, no matter how much of salads, or nuts I may eat. Am I doing someting wrong being a raw food beginner?

Thank you.

Me too I am sprouting it right now. I mix with banana and then dehydrate

There is gluten in sprouted wheat, but that shouldn't cause problems unless:

1. You have celiac disease, or
2. You have non-celiac gluten sensitivity, or
3. You are allergic to wheat

1. Celiac disease is genetic and occurs when the gluten protein in wheat, rye, and barley triggers an autoimmune response against the villi in the lining of your intestines. You can be tested for this. In fact, for an accurate result, you MUST be tested BEFORE going gluten-free. If you suspect celiac or are just worried about it, get tested. If positive, tell your relatives, so they can be tested too (since it's genetic). Symptoms may or may not be evident.

2. Non-celiac gluten sensitivity causes a range of uncomfortable symptoms after eating gluten. There is no test.

3. Wheat allergy is a food allergy, not an autoimmune response like in celiac disease. There is a test for it.

[gastro.ucla.edu]

For those who do eat wheat and are concerned, my advice is: get tested for celiac and wheat allergy. There's an incredible number of foods that contain gluten or may contain hidden gluten. Most are not raw whole foods, but many are vegan. If you have celiac disease, you will have to avoid all of them.

A list of safe/unsafe foods for those with celiac disease can be found here:

[www.celiac.com]

Celiac disease is probably the most undiagnosed disease in the US. Another one is thyroid disease. They seem to go hand in hand. There even seems to be a correlation between non-celiac gluten sensitivity and thyroid disorders.

MUCH due diligence should go into the decision to eat sprouted grains before doing that, IMO. Thank you, Suncloud, for providing you info and links.


I think this one should also be read by those who are thinking about adding more gluten products to their, and their family's diet.


"Two of a Kind — Research Connects Celiac and Thyroid Diseases and Suggests a Gluten-Free Diet Benefits Both
By Cheryl Harris, MPH, RD, and Gary Kaplan, DO
Today’s Dietitian
Vol. 12 No. 11 P. 52"

[www.todaysdietitian.com]

I've been curious about this myself. It seems that most raw recipes that include them are from older books, making me wonder if such information is outdated.

Thank you all for replying to this post. As suncloud explained, only some people should be concerned about gluten. The rest should consume gluten as long as it comes from raw organic sources.

The Essenes say Jesus praised this- wheatberries, called it something.. I forget, and taught people how to sprout wheat mash it on rocks and sun-dry.