Q. I
know several people with gluten intolerance who can eat products made with sprouted grains with no digestive problems. Therefore, we suspect that the “poison” in gluten is eliminated in the sprouting process and that the grain is essentially transformed into a vegetable. What is your opinion on this?
A. Gluten is not a poison; it’s a protein of which some people are intolerant. Either way, however, it is not eliminated by sprouting. People who are truly gluten intolerant (such as those with celiac disease) should not consume sprouted grains or products made from them–unless, course, the grains were gluten-free to start out with.
See also: What can gluten-free diets do for the rest of us?
As for whether the process of sprouting turns a grain into a vegetable, it really depends on how you define your terms. Continue reading ‘Do Sprouted Grains Contain Gluten?’












