I was just at the SCD website and read about
how the point of the diet is to consume only carbohydrates that are in the simplest form of monosaccharides.
So the maker's diet encourages a person to eat carbs that are monosaccharides as well. The really cool thing is that the sprouting or fermenting of grains (basically any whole grain) converts the carb to a monosaccharides, making it very easy to digest (even for ppl with gluten intolerace, according to some studies I've found on the net).
Anyway, I'm wondering if the lady (who invented the SCD) knew this, then she would probably have allowed sprouted or fermented grains on the SCD diet too.