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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Lupin Flour In gluten-free Pasta
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5 posts in this topic

Hi,

 

Yesterday I tried a new to me brand of gluten free pasta here in the UK - Heinz. I read that it had Lupin flour in it which is a really uncommon ingredient over here so I'd not come across it before. I do know however that it is pretty suspect for those people who have allergies and it's starting to cause a lot of problems in Europe where it's more commonly used.

I had some yesterday for lunch and seemed ok, but I have a bit of a sixth sense about things that are going to make me ill and so was on the look out for any sort of reaction. This morning I had a stinking headache and now after a bit more to eat of the pasta I am feeling very like I do after a run in with gluten.

There's not much to read about reactions to Lupin other than it being more common in patients suffering from peanut and other legume allergies - also people who have difficulties with soy. I have no difficulties with lentils/soy/peanuts, particularly nothing on the anaphylactic shock scale of things. I've not heard or read of lupin causing the types of reaction I'm feeling today - bloating, headache, very emotional, achy - general gluten feeling actually.

 

For now I'm binning the rest of the bag of pasta and having a clean few days with no processed food. Anyone else got any experience of this?

 

Thanks

Starla

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If it is Bi Aglut Brand it is completely safe....it is the closest to any regular wheat brand out there. There are many new brands that also have excellent taste to being a reg copy kat....

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My wife has(had) zero allergies or intolerances to anything, she's generally resistant to anything. Well one day she had some biscuits made from Lupin flour and it RUINED her, swollen throat, itchy. Proper allergy. Really strange because it's such a rare ingredient and she had probably never been exposed to it before.. Nasty stuff in my opinion

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If one has a peanut allergy then don't eat anything with lupin flour.... Lupin flour is a high protein source .....as with any thing some people may have a reaction while others do not.... IE; I react strongly to MSG while others have no problem....

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I have no issues with lupini beans or the flour they are made of. Just because someone has an allergic reaction to it, doesn't mean it's nasty stuff. As mamaw said, it's a great source of protein and has been in the Italian diet for quite awhile now.  If it doesn't agree with you, then don't eat it.  Simple.  If you eat it without a problem...carry on!

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