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Coach Virginia,

Thank--I went to this site, and still have some questions (if you don't mind further clarifying for me!).

I do not have any food allergies, and want to continue adding whole grains and whole wheat into my diet. I just want to be more mindful of what products/foods contain gluten (so, if I have a choice, I can choose the gluten-free food). Primarily, I am curious how my body would feel on a lower gluten "diet".

How do you and your family eat enough whole grains on a gluten-free diet?

I don't think I really understand whole grains vs. whole wheat. It sounds like they both contain gluten (unless purposefully left out of the processing, and labeled "gluten-free"...I do not want to pay extra for this).

So, for the sake of learning, I may be reading this wrong, but seem to have found two contradictory sites. Which one is correct?

Whole grains that do not naturally contain gluten:
* Brown or wild rice
* Pasta made from brown or wild rice, corn, or pure buckwheat
* Kasha made with pure buckwheat
* Corn
* Quinoa
* Flax
* Millet

Whole grains that do naturally contain gluten:
* Barley
* Brown rice
* Buckwheat
* Bulgur (cracked wheat)
* Millet
* Oatmeal
* Popcorn
* Whole-wheat bread, pasta or crackers
* Wild rice

Thanks! I'm really confused by this, and realize I am missing something!

One more question: what is the difference between sprouted bread and (what is the opposite?!). Are there other types of products that have the sprouted wheat, or is it just bread? And, why is this better?