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I was curious whether anyone has had a reaction to lemongrass (and conversely, whether anyone can tolerate lemongrass). It's a true grass, like cereal grains. But of course it's the leaf and culm that are used, and not the seed/grain.
Thanks for any thoughts,
Sara
Lemon grass?
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Well, you're obviously aware that the species Cymbopogon citratus, (lemon grass), is part of the family known as Poaceae, which is the most important family of food crops, (including the cereal grains, wheat, (Triticum), corn, (Zea), and rice, (Oryza). The problem is, there is absolutely no research that I'm aware of, concerning the details of the protein found in the leaves/stems of grasses. The protein content of the various grasses is well known, (from nutrient analysis, for the purpose of establishing forage quality ratings), but I don't recall anyone ever investing in the necessary chemistry, to determine the specific details and characteristics of forage protein, (IOW, details on the type of protein).
Thinking out loud, here, we know that in grains, it's the storage proteins, (prolamin proteins), that contain the peptides, (amino acid chain segments), to which celiacs react. In wheat alone, as I recall, to date, well over 80 distinct peptides have been shown to cause reactions, (though most of these reactions are relatively minor, compared with reactions to the alpha gliadin peptide). I would guess, (and this is strictly a WAG - not even a WAEG
) that there is a reasonable probability that one or more of these sequences might be replicated in the leaves and/or stems of wheat plants, but certainly, there is no research data to support or dispute this, as far as I am aware.
On the other hand, wheat, (and all the other cereal grains), is an annual, and while there is every reason to have storage proteins in the grain, (which contains the germ), there is no logical reason why the stems and/or leaves should contain a storage protein. In the kernel, when germination is initiated, enzymes are released that convert the starch back into sugar, for utilization by the developing germ, and additional enzymes are produced which digest the storage proteins. Since the stalk and leaves are expendable, as soon as the grain has fully developed, there would be no purpose served by any storage proteins in those locations
To further complicate the matter, though, as you probably know, many/most of the ancient ancestors of the cereal grains, were perennials.
Therefore, it certainly wouldn't be impossible that storage proteins might exist in the leaves/stems of cereals, since thy almost certainly exist in the roots/rhizomes of their perennial ancestors. Since we have no analytical data on them, though, for all we know, they might be totally dissimilar to the storage proteins found in grain, and therefore benign, as far as human digestive sensitivities might be concerned, (or maybe not). 
Gee, it took me a lot of words to say, "I don't have the foggiest idea". Maybe I should have been a doctor. I know - since this issue is too complicated to figure out, we'll call it some catchy acronym, so that everyone will think we know what we're talking about. . . . How about, um, IBS, (alluding to my Inadequate Brain Syndrome)? 
Tex
Thinking out loud, here, we know that in grains, it's the storage proteins, (prolamin proteins), that contain the peptides, (amino acid chain segments), to which celiacs react. In wheat alone, as I recall, to date, well over 80 distinct peptides have been shown to cause reactions, (though most of these reactions are relatively minor, compared with reactions to the alpha gliadin peptide). I would guess, (and this is strictly a WAG - not even a WAEG
) that there is a reasonable probability that one or more of these sequences might be replicated in the leaves and/or stems of wheat plants, but certainly, there is no research data to support or dispute this, as far as I am aware.On the other hand, wheat, (and all the other cereal grains), is an annual, and while there is every reason to have storage proteins in the grain, (which contains the germ), there is no logical reason why the stems and/or leaves should contain a storage protein. In the kernel, when germination is initiated, enzymes are released that convert the starch back into sugar, for utilization by the developing germ, and additional enzymes are produced which digest the storage proteins. Since the stalk and leaves are expendable, as soon as the grain has fully developed, there would be no purpose served by any storage proteins in those locations
To further complicate the matter, though, as you probably know, many/most of the ancient ancestors of the cereal grains, were perennials.
Therefore, it certainly wouldn't be impossible that storage proteins might exist in the leaves/stems of cereals, since thy almost certainly exist in the roots/rhizomes of their perennial ancestors. Since we have no analytical data on them, though, for all we know, they might be totally dissimilar to the storage proteins found in grain, and therefore benign, as far as human digestive sensitivities might be concerned, (or maybe not). Gee, it took me a lot of words to say, "I don't have the foggiest idea".
Maybe I should have been a doctor. I know - since this issue is too complicated to figure out, we'll call it some catchy acronym, so that everyone will think we know what we're talking about. . . . How about, um, IBS, (alluding to my Inadequate Brain Syndrome)? Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Sarkin--
I'm not sure, but I am staying far away from it from now on, just to be safe. The reason I say this is because I was out of town last for a funeral and had to wing it as far as food choices went. I ordered take-out from a high-end Asian fusion restaurant and they were very responsive to my GF, SF, DF, requirements. However, after months of total regularity, I am now in the middle of a nasty flare. I had put it down to stress until I saw your post. My food did contain lots of lemongrass, which I love. I can't be sure, but I don't want to chance it.
Hope this helps,
Mags
I'm not sure, but I am staying far away from it from now on, just to be safe. The reason I say this is because I was out of town last for a funeral and had to wing it as far as food choices went. I ordered take-out from a high-end Asian fusion restaurant and they were very responsive to my GF, SF, DF, requirements. However, after months of total regularity, I am now in the middle of a nasty flare. I had put it down to stress until I saw your post. My food did contain lots of lemongrass, which I love. I can't be sure, but I don't want to chance it.
Hope this helps,
Mags
Sara-
I have used lemon grass on several occasions but only as a seasoning. It gives chicken or seafood soup a wonderful mild citrus flavor without having to use lemons in that I have recognized my reaction to citrus fruit for quite some time.
I simply cut it into about two inch pieces. Give them a few good whacks with the back of my knife to kind of crush them and tie them in a bundle with kitchen twine and drop them in the soup or stew while it simmers. When the soup is done I fish them out, cut the string and put them in the compost pile.
As I said great mild citrus flavor but it is so fibrous I would probably have a hard time with it even if cut up small thus never tried eating it .
Hope this helps.
Love
Matthew
I have used lemon grass on several occasions but only as a seasoning. It gives chicken or seafood soup a wonderful mild citrus flavor without having to use lemons in that I have recognized my reaction to citrus fruit for quite some time.
I simply cut it into about two inch pieces. Give them a few good whacks with the back of my knife to kind of crush them and tie them in a bundle with kitchen twine and drop them in the soup or stew while it simmers. When the soup is done I fish them out, cut the string and put them in the compost pile.
As I said great mild citrus flavor but it is so fibrous I would probably have a hard time with it even if cut up small thus never tried eating it .
Hope this helps.
Love
Matthew
Thanks to all for the lemongrass feedback. I hope you're feeling better, Mags.
It sounds as though the fact it's a true grass doesn't meant it will trigger a reaction in everyone, and that some of us are tolerating it. (Tex, I think the line between annual/biennial/perennial is a little less fixed than what we're taught... many biennials can be persuaded to behave as perennials by deadheading, though not always; there are a lot of 'short-lived' perennials, which tend to excel at seeding in quite a lot - just the sort of strategy an annual/biennial uses... In addition, many plants have edible *young* parts but they get too starchy/bitter/storage-y with maturity... Anyway, interesting, but I'll stop here as I can't quite see how to make it helpful for us - due, no doubt, to my own Inadequate Brain Syndrome!)
Sara
It sounds as though the fact it's a true grass doesn't meant it will trigger a reaction in everyone, and that some of us are tolerating it. (Tex, I think the line between annual/biennial/perennial is a little less fixed than what we're taught... many biennials can be persuaded to behave as perennials by deadheading, though not always; there are a lot of 'short-lived' perennials, which tend to excel at seeding in quite a lot - just the sort of strategy an annual/biennial uses... In addition, many plants have edible *young* parts but they get too starchy/bitter/storage-y with maturity... Anyway, interesting, but I'll stop here as I can't quite see how to make it helpful for us - due, no doubt, to my own Inadequate Brain Syndrome!)
Sara