I’ve been eating gluten-free for over three years now.  I consider myself fairly knowledgeable about where gluten lives in foods and dietary supplements.  However, this week I found out I possibly ingested gluten from two different sources, so I wanted to post a word of caution to everyone out there.  I guess we always have to be uber-vigilant!

Source 1: Some Chinese Herbs

Photo by Mike.

Chinese herbal medicine uses wheat and barley as medicinals in a few cases.  Ironically, they are mainly used in digestive formulas to help with food stasis and indigestion.  I say ironically, since of course many people with gluten-intolerances or celiac disease have gastro-intestinal issues and may be prescribed these formulas.  Some of the main ones to look out for are Shen Qu (fermented wheat or malt combined with other herbs), Mai Ya (barley malt or barley sprouts) and Fu Xiao Mai (unripe wheat).*

I have also heard that what we call “bulk granules” in Chinese medicine sometimes may use barley malt as a binder.  I will learn more about this soon and be sure to post my findings.  I know there are some people out there who say barley malt doesn’t have any viable gluten, but when I am feeling sick and taking a medicine, I sure don’t want to take any chance that my body is having to deal with an extra irritant in the very medicine that is supposed to be making me feel better.  I can’t wait until I start to learn other herbs that can help people with gluten-intolerance improve their digestion!  Until then, ask your qualified acupuncturist or even contact the company who makes the herbs you intend to take.  I emailed Blue Poppy about their line of herbs, and they assured me that no gluten containing binders or fillers are ever added to their formulas.

*Information sourced from an article by by Subhuti Dharmananda, Ph.D., Director, Institute for Traditional Medicine, in his article Gluten in Chinese Herbs.

Second Source: Injera Bread at Ethiopian Restaurants

Photo by Richard.

I love Ethiopian food.  I mean, I really love it.  The staple grain of Ethiopia is a small gluten-free grain called teff (so small that 150 kernals of teff weigh the same as 1 grain of wheat!).  Teff is extremely nutritious, providing good protein as well as iron, zinc and copper.  In Chinese medicine it would be considered sweet in nature, making it nourishing for digestive functions.*

In traditional Ethiopian cooking, teff is made into a spongy, fermented bread called injera or enjera.  This bread is used as a utensil of sorts to scoop up tasty bits of lentils, vegetables or meats that have been cooked in savory spices.  It is delicious. Traditionally, you eat with your hands, making it a very fun and novel experience.

Several years ago my friend introduced me to a lovely Ethiopian restaurant here in Portland.  When we went to the restaurant the first time I explained my food allergy and they assured me that their injera bread was only made from teff, and I even asked again on subsequent visits just to make sure.  So I’ve happily eaten the bread for years now whenever I get a craving.  Last night I had some Ethiopian food with my boyfriend.  Afterwards I stared to get really itchy on my arms, which is not necessarily the most common sign I get when I’ve eaten gluten, but it is occasionally a symptom.  I had made some really yummy teff pancakes several days earlier and started to think about how dense they were, and how dark they came out (teff is a dark brown grain).  Then I started to think about how lightly colored and spongy the injera bread was that I just ate and I knew there had to be other grains in it.  I tried to call the restaurant today to check again what they put in their injera, but I couldn’t get through.  Later I was walking by another Ethiopian restaurant that I have never been to before, and I decided to pop my head in to inquire about their injera.  The kind woman at E’Njoni Cafe here in Portland explained to me that they did mix their teff flour with barley flour to make their injera, and that it is a standard practice in American Ethiopian Restaurants to use other grains–often those containing gluten to help bind the bread.  She kindly offered to substitute saffron rice if I ever wanted to eat in her restaurant.  She also said to be very suspicious of any restaurant who tells you they only use teff flour.  Wha?!!!  I’ve possibly been getting glutenized for years unknowingly?!  So the moral of the story is to be dually vigilant in Ethiopian restaurants about explaining your allergies, especially in places where there is a language barrier with the possibly that the restauranteurs will not understand that you will get sick if you eat their food!  I don’t think any restaurant owner would want their patrons to get sick–even if the only reason is that it’s bad for business.  So enjoy your Ethiopian food (yum), just make sure you are going to a place you trust and educate them on which grains contain gluten, if necessary.

*Information obtained from The New Whole Foods Encyclopedia by Rebecca Wood.