Should I or shouldn't I do sprouted grains?

[livenraw]

I just read an article in which they say if you have a gluten intolerance, you should cut out all grains - including sprouted.

And I have a gluten intolerance. Any thing with any type of guten in it tends to bloat me & make me look like I am preggo!

So should I cut out sprouted grains - even if they're raw? Would that make a difference? The article said to cut them out while eating raw-for about 6 months I think - to see if that might be blocking even more optimum health.

Also, I currently eat the Organic Flax 100% raw bars that have sprouted quinoa & flax in them. But I only eat those 2x a week. Would that include not eating those as well?

I really want to get as healthy as possible & am williing to do whateve is necessary to get there. I'm transitioning to the 100% raw and by the time my folks leave in two weeks, I will be at 100% raw.

What do you guys think?

[eatyourbroccoli]

how do you feel after the raw bars? if you feel fine after them with no bloating or digestive issues, then i say eat them as a transition until you feel comfortable cutting them out. OR find another type of raw bar without grain in it :)

so far as sprouted grains..again, how do you feel after eating them? try and pay special attention to how your body feels directly after and the couple hours after eating...this will be your best gauge as to whats healthy/unhealthy for your particular, unique body

hope that helps a bit!

[livenraw]

Even though it's not raw, I did try a slice of the sprouted Ezekiel bread & felt blah afterwards.

But I haven't felt that way after I eat the raw food bars.

Perhaps, it's 'cuz the Ezekiel bread isn't raw that I felt that way?

I think - when I looked my best two years ago - I COMPLETELY cut out grains of any type. Thinking of maybe doing that again & if it works, then no need to go back to grains of any sort.

[the_lab_rat]

Flax isn't a grain (I don't think) it's a seed so that shouldn't be a problem. If you are gluten intolerant, you should only have to cut out grains with gluten--wheat, oats, uh...spelt I think... Anyway, quinoa doesn't have gluten as far as I know. You can look up online which ones do and don't contain gluten. I guess to be safe you could cut out all grains, but you know there are a lot of gluten-free products out there (both cooked and raw) that contain gluten-free grains, and those are usually okay for people with gluten intolerances. I'm 'sensitive' to gluten so I cut out most grains, but quinoa seems ok for me.

[askcassyfirst]

I have found that I can't tolerate wheat, although when sprouted it is not as bad as it was in my bread eating days. Interesting, I have less problem with spouted rye, which has gluten. I often make flat breads with sprouted rye and sunflower seeds.

Flax doesn't contain gluten, and is a good blend of soluble to insoluble fiber so it typically agrees with most people in small amounts.

Quinoa should be fine, but listen to how your body responds.

Cassy