<<Disclaimer: Verify this information before applying it to your situation.>>

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?

>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."
>
>J. F. Levin, Lit/Lang, UCR.  909 787 5007