barley - a go or no go?

Barley contains gluten, which is discouraged by many LLMD's. Other "gluten" grains include wheat, rye, and oats.

The reason rolled oats are a problem is because when they roll them they put wheat flour on the drum so they don't stick.

Steal cut oats are also gluten free. They just take longer to cook.


Bobs red mill is a great source for gluten free products.
http://www.bobsredmill.com/

Oats can even be cross-contaminated by gluten in the field because farmers frequently rotate their crops...a crop of wheat one year, a crop of oats the next, in the same field.

This is usually only a problem for people with celiac disease, and Lymies.

The only other issue with oats is that they contain a protein that is very similar to gluten called avenin. Only a small percentage of celiacs are sensitive to avenin. Of course, I'm one of them, so I can't eat gluten-free oats either. And I LOVE oats!

Hmmm, I must be one of the odd balls again!!! =)
I only have a sensitivity to gluten when my body is stressed - so not all Lymies have to avoid gluten. It's as always, trial & error.

A sensitivity to wheat gluten is not an uncommon problem in the general public, and Lymies seems to be at the top of the list for all kinds of sensitivities.
There is a really good site (& magazine) called "Living Without" (I am not affilitated or receive any compensation from them), that has a lot of recipes for those who have wheat, dairy & other sensitivities & allergies.

I have had lyme since May 2005. Possibly February 1991. Grains and dairy cause me no problems. Haven't for 74+ years so far.