Quote:
Originally Posted by Initiative
From everything I've read many people with wheat allergies can cope better with these breads.
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I've read mostly the opposite. My sources have been allergy and celiac sites. I've only read that sprouted wheats are allergy/celiac safe on sites that sell a sprouted wheat product. Or sites advocating sprouting.
Spelt likewise is often advertised as gluten-free, but it is not, and allergy and celiac sites point that out.
Wheat grass is considered "iffy" because the adult grass contains gluten, but the juvenile grass does not (you'd have to really know your plant biology to tell the difference, I would think).
Some people argue that sprouts do not contain gluten yet, other sources say this isn't true. They're lower in gluten, but still do contain gluten. For someone with a mild intolerance this may not be an important distinction, but for a celiac disease the distinction can be a life-threatening one.
I think it's the confusion between allergies and intolerances that may be the issue here. Often the word allergy is used inappropriately. Mild intolerances that are not celiac disease I would think probably would experience less severe symptoms with sprouted wheat, but a true allergy to wheat or gluten or celiac disease would be quite a different matter.
True allergies are to proteins, and sprouts are higher in plant proteins than the adult plant. For a true wheat allergy, the sprout will be just as much, if not more so an allergen as the adult plant.
I'd just be very careful in experimenting. Anyone with a diagnosed allergy to wheat or gluten or celiac disease should talk to their doctor before experimenting. Especially celiac disease and anyone whose had a respiratory reaction, which can be quite dangerous.