Barley (Gluten)

What is Barley?

Barley is a cereal grain derived from the grass species Hordeum vulgare. It is used in various forms, including whole grain, pearled barley, barley flour, and barley malt. Barley is rich in fiber, vitamins, and minerals, and is commonly used in soups, stews, and as a base for beverages like beer and whiskey.

Why do I have an intolerance to Barley?

Intolerance to barley is often due to gluten sensitivity or celiac disease, as barley contains gluten, a protein that some people cannot digest properly. Symptoms of intolerance include bloating, abdominal pain, diarrhea, and fatigue. Non-celiac gluten sensitivity can also cause similar symptoms without the autoimmune response seen in celiac disease.

What can I do about it?

If you have an intolerance to barley, avoid foods and products containing barley and gluten. Look for gluten-free alternatives made from rice, quinoa, or corn. Reading food labels carefully while purchasing goods. For those with celiac disease, strict adherence to a gluten-free diet is essential to prevent symptoms and potential complications.