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WGA concentrations more or less in sprouted wheat

Answered on August 19, 2014
Created February 09, 2012 at 10:09 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

For more Paleo hacks: http://paleohacks.com/questions/21287/is-sprouted-wheat-any-better#ixzz1lsUdixSu

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1 Answers

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Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on February 09, 2012
at 01:56 PM

If you are gluten-sensitive/intolerant, the sprouting won't make any difference. There's still plenty of gluten.

Why are you eating wheat anyway?

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