November 21st, 2009 
Kendra Lay 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.
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