Gluten is a protein found in WHEAT and its relative grains such as barley, rye, spelt, kamut, and triticale and products like bulgur and semolina. Oats are included on the list of gluten containing grains because in many cases oats get contaminated during growing or processing. Whether you eat the whole grain or refined product from these list of grains, your body will be exposed to gluten.
However, there are other grains that are NOT related to wheat genetically and as such they do not contain this gluten protein in their genetic composition. These are:
Amaranth, Buckwheat, Corn, Millet, Montina (Indian rice grass, Quinoa, Rice, Sorghum, Teff and Wild Rice. I add flaxseed to this list even though they are seeds and not grains. I eat flaxseed bread which I get from my local healthfood store.
As you can see, you can still eat grains and not gluten whether whole or refined. My preference is to eat them WHOLE (without any processing)to gain greater nutritional value. By the way, your second list shows brown rice as containing gluten, I think that may be an error.
Sprouted breads contain the whole grain that has been allowed to sprout for an specified time before using it for bread making. As you know, a healthy diet should include sprouted vegetables and grains because they offer a greater nutritional benefit.
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Gluten is a protein found in WHEAT and its relative grains such as barley, rye, spelt, kamut, and triticale and products like bulgur and semolina. Oats are included on the list of gluten containing grains because in many cases oats get contaminated during growing or processing. Whether you eat the whole grain or refined product from these list of grains, your body will be exposed to gluten.
However, there are other grains that are NOT related to wheat genetically and as such they do not contain this gluten protein in their genetic composition. These are:
Amaranth, Buckwheat, Corn, Millet, Montina (Indian rice grass, Quinoa, Rice, Sorghum, Teff and Wild Rice. I add flaxseed to this list even though they are seeds and not grains. I eat flaxseed bread which I get from my local healthfood store.
As you can see, you can still eat grains and not gluten whether whole or refined. My preference is to eat them WHOLE (without any processing)to gain greater nutritional value. By the way, your second list shows brown rice as containing gluten, I think that may be an error.
Sprouted breads contain the whole grain that has been allowed to sprout for an specified time before using it for bread making. As you know, a healthy diet should include sprouted vegetables and grains because they offer a greater nutritional benefit.
Does this help?
February 13, 2009 - 1:41amThis Comment
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