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barley miso and gluten intolerance
Hi. This is my first time posting. I am so happy to have found this site. I am allergic to wheat and gluten, therefore I don't eat barley. I was wondering if the culturing process alters the gluten in barley; i.e. is it safe for a gluten-intolerant person to eat? Also, I have protein in my urine, so I am very careful about salt and protein intake. The few times I have tried miso (in restaurants), I have ended up with edema. I think I could do 1/8 of a teaspoon. Would it be worth it to do such a small amount? Any info you could give would be greatly appreciated. I am new to all of this. Thanks
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