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From:
Sheri Repucci <[log in to unmask]>
Reply To:
Sheri Repucci <[log in to unmask]>
Date:
Mon, 15 Mar 2004 10:03:04 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Recent information I've read claims that the sprouts of gluten-containing
grains do not contain the proteins that cause damage to celiacs.  The
outcome of that info was that bread made from wheat, etc sprouts is safe
for celiacs to ingest.

While I buy into the concept that the sprout itself could be gluten-free
I'm a bit worried about the process used in making breads.  Specifically,
does the seed grain that the sprout sprouted from retain it's gluten after
generating a sprout? If so, does the bread and/or flour made from sprouts
contain that seed grain or is it removed?

Any info would be helpful.  Also, does anyone have personal experience eating
breads made from either sprouts or flour made only sprouts?  Did it work for
you?

-Sheri (michigan)

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