RE: GLUTEN vs. Lectins in Essene bread

[Guest guest]

I beg to differ on that point. Essene has gluten. I have celiac disease

and they both do me in equally well. Unless there's a rice,teff,amaranth or

quinoa essene bread... Maybe I'll try to make some of that sometime.

Sprouting doesn't get rid of all the gluten (not until it turns green, as in

wheat grass), it does however get rid of lectins, and since the name of the

main wheat lectin that is so bad for Os is Wheat Germ Agluttinin, I'd assume

it is mostly found in the germ of the grain, not the husks. Of course if

you're not a celiac, don't worry about the gluten as much as the lectins.

If you do have celiac disease, don't mess with any sprouted

gluten-containing grains. You could always get a gluten test strip out on

it, but don't anything that may or may not have gluten in it. If you really

want to try it, get a gluten test strip out on it first. Speaking from

experience here, it's not worth risking for any food.

Re: Essene Bread

In a message dated 7/20/2004 6:33:23 PM Eastern Daylight Time,

salbud@... writes:

The instructions you have are the same that I have. I would think you

would

just use a food processor or blended or knife to chop it all up.

Well, I thought the reason that the bread was neutral was that the

sprouted

grain left the husk behind where most of the gluten is contained. If I

sprout

the grain and then just grind it up without separating out the husk/seed

case/etc, haven't I included the part of the wheat I'm supposed to

avoid? Gee,

maybe the seed case washes away after spouting during the rinse phase.

I'm

confused. I just don't want to go to all of this trouble and find out

that I could

have eaten a whopper and felt the same--LOL.