Bob Avery <[log in to unmask]> asked:

>It is common practice in the natural foods community to consume the juice
>of sprouted wheat and barley grass.

>Do any of you know whether the proteins in these grasses are
>objectionable from the celiac patient's perspective, or is their nutrient
>profile sufficiently different from that of the grains themselves so as
>not to be a concern as regards "gluten" toxicity?

This is what a leading US wheat protein expert has to say:

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

Jules Levin <[log in to unmask]> asked:

>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?