Dean or Ron or anyone,

It is common practice in the natural foods community to consume the juice
of sprouted wheat and barley grass.  The grains are planted and allowed
to sprout until they produce a short grass a few inches tall.  The grass
is harvested and put through a juicer.  The resulting juice is drunk as
is (raw) or mixed with other raw vegetable juices.

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?

Bob Avery ([log in to unmask])