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Dumb Question...

DavinaRN

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DavinaRN Explorer
DavinaRN
Posted

Can the source of the gluten make a difference...wheat vs barley? I seem to have more stabbing pain with barley

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1desperateladysaved Proficient
1desperateladysaved
Posted

Barley has less gluten. Hmm?

GottaSki Mentor
GottaSki
Posted

There are no dumb questions here.

What I can tell you is the reaction to each gluten exposure can have a slightly different reaction. In our early days - my kids and I experienced all quite different reactions -- they seem to be more consistent now or we just are more in tune to what is a gluten reaction and to some other various reactions.

Barley and Wheat - while they share Gliadin as part of their protein remain different -- it is possible that you react to one more than the other -- hopefully you won't encounter enough of each to answer this question for certain.

Time...and avoiding all gluten is the key.

DavinaRN Explorer
DavinaRN
Posted
  • Author

Thanks Lisa, sometimes I just feel dumb like missing the barley malt ingredient not once but twice (when I bought it and before eating it) :(. Love your switch foot quote.

GottaSki Mentor
GottaSki
Posted

Thanks Lisa, sometimes I just feel dumb like missing the barley malt ingredient not once but twice (when I bought it and before eating it) :(. Love your switch foot quote.

Been there...done that and much more. When you goof...come here...we get it :)

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