Eva Hedin wrote:

>barley is NOT gluten-free
>
>
>Now, that's what I thought too. The strange thing is that I've read quite a
>few times that it should be gluten-free but that's probably because barley
>doesn't rise so willingly.
>
>
Barley has a lot less gluten in it than wheat.  Likewise oats and rye,
the other two main gluten grains.
Primitive wheat--spelt, emmer, kamut--also have gluten, far less than
the modern varieties, but
more than rye, barley or oats.  Hard red wheat, used to make bread and
pasta, has been bred
to have greatly increased content of gluten (to make that bread rise and
the pasta springy).

Lapsed paleos and nonPaleos from Northern Europe would be wise to cut
down their
consumption of wheat in favor of other grains.  Gluten intolerance often
shows up in
adult years, 50 for me, 75 for my mother, 30 for my sons.  (And what
about my
granddaughters?). For me it was after a tremendously-unwise low-fat
diet, eating
my weight in pretzels and snackwells (long before I heard of paleo
eating).  Once you
get the defect, it does not go away.

    Lynnet