I was doing a little research on wheat & barley grass recently...
http://www.healthsystem.virginia.edu...tes/030405.cfm
Quote:
From: Cynthia Kupper RD CD
Executive Director, Gluten Intolerance Group, 206-246-6652; www.gluten.net:
Q: Is barely and wheat grass safe to use in a gluten-free diet? What about sprouts?
A: According to information from USDA research chemists, specializing in wheat gluten and cereal proteins and a statement from the American Association of Cereal Chemists, gluten is found only in the seed kernel (endosperm) and not in the stem and grass leaves. If the grass is cut from a growing plant and does not include the seed kernel, it should be safe for persons with gluten intolerance to use. Wheat and barley grass are promoted as having superior nutrients, however the nutrient composition of the grasses is not superior to eating a variety of fruits and vegetables, which would be overall more healthy and less expensive than using this supplement. Bottom line is that I would stay away from it at this time and eat more fruits and vegetables! My personal and professional choice is not to use these products. Instead, rely on a variety of gluten-free grains, fruits and vegetables for a nutrient-rich diet. Feel that you must include a grass in your diet; I would recommend alfalfa grass instead of the wheat or barley grass.
As for sprouted wheat or other gluten-containing grains. These are sometimes used in breads that claim to be gluten-free. In talking with many of these bread companies, they claim their breads have no gluten, but none can guarantee that the seed kernels are completely removed before the sprouts are used or that their products have been tested for gluten content. This presents an unacceptable risk for persons with gluten intolerance. GIG does not recommend these products on a gluten-free diet.
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QUESTION: Can a celiac consume barley grass and or wheat grass?
http://www.clanthompson.com/exp_doct..._category_id=1
Statement from Kyo-Green about their product...
http://www.kyolic.com/html/products/greens/kyogreen.htm
Quote:
The Kyo-Green was sent to three independent laboratories for analysis. The analysis compound used for testing was gluten (measured in parts per million or ppm). Unfortunately, the laboratories utilized for these analyses cannot be disclosed as that information is proprietary. However, please be assured that the results for all the tests were None Detected. Also, as required by FDA regulations for labeling, the product is listed gluten free based on these independent laboratories test results and information provided from the suppliers.
I hope you find this information helpful to you. If you have any further questions, feel free to contact us at any time. Thank you and have a nice day.
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Best of Health,
Jane Nguyen
Nutritionist, Research & Development
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Yeah - I don't think I'd touch it either. It maybe GF - but it just sounds too gross for me
10-29-2006, 08:35 PM
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