Dariusz ROZYCKI <[log in to unmask]> asked:

>Where do sprouted grains stand on the scale of
>digestability then?

Much better. I can really only speak on the issue of gluten, a protein that
is toxic to many people. While incidence of full blown gluten intolerance
is only some 1:200-1:300, some 5-15% of people have antibodies to gliadin
(the toxic part of gluten). Having these antibodies would make it appear
that the body has marshalled its defences to fight something toxic.

But back to sprouts. From a Paleolithic perspective I can't see them doing
much sprouting, and sprouts in the wild would only have been available for
a couple weeks out of the year.

But back to gluten. Here is an article from the leading US expert on wheat
proteins:

Date:         Tue, 12 Dec 1995 16:15:38 PST
Sender: Celiac/Coeliac Wheat/Gluten-Free List
              <[log in to unmask]>
From:         "Donald D. Kasarda" <[log in to unmask]>
Subject:      Re: Query:  sprouted wheat

>I just purchased an antioxidant from a health-food store, called "BIOGUARD".
>The label reads:  "Bioguard is composed entirely of hydroponically grown
>wheat sprouts.  Hypoallergenically free of wheat gluten and yeast."

Reply from Don Kasarda, Albany, California

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.  I don't know anything
about Bioguard specifically, but I would be cautious about it until the
company can say on what basis they are claiming "gluten-free."  For example,
how have they tested this?

[end of Kasarda article]

Now a question for the list. When people write about improvements in things
like eyesight and PMS, just how much gluten has been removed from the diet?
Despite what Kasarda is saying, the amount of gluten in sprouts is *much
lower* then in the grain, just we celiacs must avoid every tiny amount. And
since grains aren't very edible raw, I would think that the raw diet would
be very low in gluten.

Don.