Obviously I'm not going to eat it ever, but for those intractable acquaintances/relatives who will never give up wheat, would it make a difference in WGA, gluten etc. content if they switched to sprouted?
The short, short answer is yes. The short answer is yes, but it's still not beneficial. The longer answer is yes, it's better for you but better doesn't mean not bad. There's still gluten, there's still some phytic acid, there's still WGA. In fact, I've read that sprouting increases WGA. It's theoretically less toxic. But I still don't want to put a food in my body that's just less toxic than a very toxic food (I don't necessarily buy that wheat is super toxic to everybody... I do know however that it is very toxic to me). Sprouted wheat is less not good for you; I don't think I'd say better. I'd advise not playing with grains but if you need to, there are plenty of grains that aren't wheat.
Yes, sprouted wheat is better than not sprouted wheat, less phytic acid. Also consider sourdough as the added fermenation cuts down on both phytic acid and other toxins.
Hi, in what way is the WGA less toxic.
I react to wheat germ really badly the nest day and it lasts for 3 days. I have just bought some sprouted flour and I feel not right quite soon after consuming.....does anyone know why?
I bought some, well alot, of organic white sprouted wheat, for my daughter after reading lectins are eliminated after sprouting, but I feel worse, so I dug a bit deeper and now am reading everywhere that cocentrations of WGA are greater in sprouted wheat. I am even more confused.
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