should i be wary of gluten while cutting? (barley)

[Sim882]

OK, am cutting I never use malto or dex for PWO, and instead of white potatoes, am considering moving to rolled barley, which has a medium GI, like quick oats, but no fat (well close to none). I'm considering the movie to barley cause I'm sick of having a shake and potatoes separately.

Issue. Barley has gluten. I haven't consumed wheat or barley for ages. I use to consume wheat regularly

Should I be concerned that gluten could make me fat (cortisol). I know some avoid it for this reason. Do they avoid it because of cortisol or insulin? Insulin would be great PWO if that was the allergic reaction; cortisol no.

Also, wondering how many people use barley generally. Pearl barley, with GI 25, and less fat that than oatmeal seems almost preferably to oats whilst cutting, because you can add omega 3 eggs or flax to get better fats. Or is the gluten issue too much of a concern

I was going to add another reason for my interest in barley is its lower in protein. I know incomplete protein is not empty calories, but I always feel obliged to add for safety 25 complete protein grams anyway, and therefore, barley again is calorifically cheaper

Thanks

 

[xrsist]

gluten is bad for your digestive system i think it is. i try stay away from it at all costs.

 

[Sim882]

I decided I will ditch barley - why experiment with what is working?

However, when I have finished cutting, I might introduce barley, and see how my system tolerates it. I imagine this will be different for everything. On a side note, I have started farting a lot, and I thought it was because of one day when I consumed 90 grams of flaxmeal. Maybe it was the brief barley experiment

The farting has persisted for days though, despite ceasing both both barley and excessive flaxmeal intake. Kinda irritating. Are farts the ghosts of dead calories?