I've notice when I cook pearled barley in water / just over the top of the barley and see that all the water is absorbed in the barley and do not pour out even the little extra water after cooking / just pour and store it all in the fridge (looks like barley soup almost) the cloudy water actually GELS and I think that THAT is the soluble fiber - or beta glucan they call it that we need. I know that when I drained it after cooking it, it seemed like ALL INsoluble fiber to my system!
I'm have SUCH a hard time finding IBS-D SOLUBLE fiber to eat that is LOW OXALATE. I tried Quinoa - but gee, that had so much fat in it - HIGH CALORIE - HIGH INLAMMATORY - and acted just like I'd eaten a sack of raw nuts in my system. They say is so good for you but at 700 calories a cup? Crazy.
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Re: Barley - Pearled or No???
- or beta glucan they call it that we need. I know that when I drained it after cooking it, it seemed like ALL INsoluble fiber to my system! 
