barley miso and gluten intolerance

[macrodawna]

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

[Roy Collins]

Hi Marcodawn,

As we don't know any of your past or present eating history it is difficult to answer your question. You may want to try a miso that contains ingredients other than barley and wheat (or even soy). One type is chick pea (garbanzo) miso. There is also rice miso. Mugi is simply a middle-grade, others are just affective.
You can start with 1/8 teaspoon per bowl of cooked broth.

In peace, Roy

[macrodawna]

Thanks Roy. I thought the other misos were not as effective as mugi. Is what is important how long the miso has been aged? My past food history is one of carbohydrates and a lot of sugar. I've haven't been a meat-eater. No red meat for I don't know how long, maybe 10 years. Right now I am eating macrobiotic meals. Some days I really crave sugar. I don't eat fruit because it disrupts my blood sugar.