----- Original Message ----- >
> Ezekiel 4:9 Bread........According to D'Adamo, if all the grains are
sprouted
>(as in this bread), then they don't have lectins.

I think the presence of lectins would depend on whether the seed coats,
along with the sprouted portion, is incorporated into the bread.  I believe
they may be by the texture of the loaf.  Look at the bread and crust closely
and rub it between your fingers. You'll notice "grainy" portions.  Your
teeth and tongue should notice this too.

My guess, and this is only a guess, is that the grains/seeds are "barely"
sprouted (that is, not allowed to grow to the length that most of us might
typically allow sprouts to grow).  They are then dried (or partially dried)
and ground to make a "flour" from which the bread is made.

Anyone game to ask the company how long they allow the seeds to sprout and
grow and whether the grain/seed coats are used in the bread?  I have no need
to, as I haven't eaten it in almost a year.

Theola


Theola