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Date: | Thu, 30 Jan 1997 17:11:15 +0100 (MET) |
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Hi Tom,
thanks for this discussion about sprouting vs. fruits!
I would like to eat more sprouts in the future but have a question.
When I ate some cooked foods in the past monts several health problems
from my pre-raw time returned which I first ascribed to the consume of
gluten. (I ate cooked whole wheat and other grains). I thought about
undergoing a celiac test but I read I'd have to eat a high-gluten diet
for at least *three months* or so to get a reasonable result on the
blood tests. Simply eliminating grains containing gluten and sticking
to rice and buckwheat is not that easy (and it seemed not to have a
direct impact to my problems). So I finally resorted to going back
all-raw, untested.
My question:
Do sprouted grains contain gluten?
Do celiacs avoid sprouts? (Are there celiacs here in Raw-Food)
*IF* I have gluten-intolerance and eat a certain amount of *sprouted*
grains, will I probably get problems?
Should wheat be avoided, even in sprouted form? (AFAIK the Instinctos
say wheat is a no no, like milk.)
Do you see any problems with legumes unheated (chick peas? lentils?)
I would appreciate any comments or experiences.
Regards
Christian
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