Hi Ted.... active..maybe..but this is normal. Did you get a commercial variety...that would not be normal.
Re gerard's post below..interesting...kefir also originates in caucasus region...seems the Turks know how to turn poisons into food as you say...as an art form.
I hope that can be said of the Bulgher wheat Gerard...re the starch.
But isn't this exactly what we're supposed to do with all plant material... ie plant material has its ways to stop itself being eaten... and we need to allow it to germinate, sprout, ferment or some other way before its ready for us.
(Maybe even the by products of animals too..so fermented milk, blood etc!)
This is what gets me when you hear folk going on about the hazards of meat eating...we just assume that because something is a so called edible plant that's it alright.. you could almost look at it in terms of stages of readiness at the molecular level... from seed surrounded by environment of a healthy soil.. to growing plant with its armoury...to plant that's germinated ensuring its own continuance and leaving the leftovers for animals... to animal flesh that grows and 'ripens' in readiness for us at the top of the food chain. Therefore by such a 'whacky' argument meat is more ready for us than plant food.
Enough!
Sue
