1

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Is Sprouted Wheat Any Better?

Answered on August 19, 2014
Created January 31, 2011 at 11:43 PM

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?

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on April 15, 2012
at 06:14 PM

^ this should be modified. Wheat is not a toxic food. Some people's bodies respond to it as if it were toxic.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on February 09, 2012
at 04:42 PM

Fariha this warrants its own question. Post this as a new question so people will see it and can answer you.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 01, 2011
at 04:28 AM

I wonder how a sprouted wheat sourdough would taste.

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3 Answers

6
D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 01, 2011
at 12:10 AM

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.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on April 15, 2012
at 06:14 PM

^ this should be modified. Wheat is not a toxic food. Some people's bodies respond to it as if it were toxic.

5
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on February 01, 2011
at 04:04 AM

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.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 01, 2011
at 04:28 AM

I wonder how a sprouted wheat sourdough would taste.

1
2dfbf26d7eda75295633ba80162040fb

on February 09, 2012
at 10:08 AM

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.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on February 09, 2012
at 04:42 PM

Fariha this warrants its own question. Post this as a new question so people will see it and can answer you.

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