Jau is traditionally used to refer to barley, and unfortunately, barley is not gluten free. Barley contains a type of protein called hordein, which is a form of gluten, so it’s best to avoid jau if you are trying to stick to a gluten-free diet. While barley-based dishes may be regarded as beneficial for digestion in some cultures, they would not be suitable for someone eliminating gluten due to sensitivity or celiac disease.
Instead, you might try other grains or pseudo-grains that are naturally gluten-free and also help with digestion. Quinoa, amaranth, and buckwheat can be excellent choices. They’re all packed with nutrients and should not aggravate your gluten sensitivity. When incorporating these into your diet, make sure they are processed in gluten-free facilities to prevent cross-contamination.
As for maintaining digestive health, you can also incorporate ginger or cumin water into your daily regime. Make a tea by boiling freshly sliced ginger in water, or simmer ground cumin seeds and drink this mixture after it has cooled. Both options can help with bloating and boost your agni, that digestive fire, without any gluten-related worries.
Remember, during dietary transitions, it’s important observe how your body reacts to these changes. If your symptoms persist or worsen, or if you feel unsure about any food products, seek advice from a medical professional or a nutritionist familiar with your unique condition. Better to be safe and keep your digestive system healthy.
