Sprouted grains question

[raweater]

I try to avoid or limit grains as much as possible due to fact that more and more studies link grains to several diseases like diabetes, cancer, heart disease, etc. Since I need over 4000 calories a day I make mostly nut based recipes, and realized I think I have around 80% of my calories from fat which is very unhealthy! So I need more protein and carbs and less fat, and after looking at the nutritional profile of grains, they are just protein and carbs, so they may be my key to a more balanced diet.

I would sprout them first (so I would still avoid corn and unsprouted oats) but am curious to know how their nutritioanal profile (as in carbs/protein/fat) changes when sprouted, does anyone have this info?

Also, I would assume sprouting them would remove most of the negative health effects they have? What about gluten containing grains, gluten is knwon to cause many health problems, so does a grain loose it's gluten as it sprouts or do I need to find gluten free grains? If so, which grains are free of gluten? I just started sprouting some rye to make Juliano's pumpernickler rye bread (it's a black carob-garlic bread, I know, sounds weird, but I've made it twice before and it's delicious), does rye have gluten? If so what would be a good gluten free alternative?

Hopefully I'll find a way to add sprouted grains to my diet to reduce my fat intake before I get a heart attack (according to one doctor raw foodists eating as much fat as I do are droipping dead like flies from heart attacks)!

Thanks

[Tropigal]

try buckwheat, amaranth,millet & quinoa.
none are grains, they are seeds & sprout nicely.
they "work" and taste like grains though.