Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Would Appreciate Advice About Beano.

nikki2008

To Beano or not to Beano  

6 members have voted

You do not have permission to vote in this poll, or see the poll results. Please sign in or register to vote in this poll.

Recommended Posts

nikki2008 Contributor
nikki2008
Posted

I've been gluten-free for three days and I stopped using Beano when I read on this forum that it contains a minute amount (<.00016%) of gluten, but I think not using it may have been a mistake, since I ate a few small pieces of broccoli without Beano yesterday and now I feel very bloated. I'm not lacking the enzyme in Beano; I just used it as a precaution when I started feeling ill. It seems like a trade-off. I don't want to experiment with other enzymes. Is Beano a good idea if used in moderation?

Thanks.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Phyllis28 Apprentice
Phyllis28
Posted

The last time I read the ingredients on Beano they included wheat, and therefore not gluten free. Beano can not be used at all.

I spoke to the manufacturer of Gas-X (Novartis Consumer Heath) last. They told me that the Chewable Gas-X is gluten free and the Extra Strength (green) Softgel have not been tested for gluten but no gluten is knowingly added.

ravenwoodglass Mentor
ravenwoodglass
Posted

I wouldn't touch it with someone else's hand. Period. My opinion but I am zero tolerance, and not by choice.

njbeachbum Explorer
njbeachbum
Posted

i've read on this board before that Phazyme softgels are gluten free. i've also used them sporadically in the past without any problems. the difference between Phazyme and Beano is that you take Phazyme when you are already feeling gassy/bloaty, as opposed to before. it provides a good amount of relief though....

moldlady Rookie
moldlady
Posted

The enzymes in beano have been derived from Aspergillus. It is a toxic fungus that produces all kinds of mycotoxins one of which is the enzymes used in beano. So, for me, it has two strikes against it: gluten and mycotoxin.

ML

There are many spices that will reduce the gas produced by fermentation of the beans in the intestines.

silent gent Newbie
silent gent
Posted

Hi everyone, Can anyone recomend the best anti-gas spices as well as the best Enzyme or anti-gas medicines. I was looking at the Pepcid AC 10 mg Tablets and Pepcid Complete Chewable Mint Tablets, but wanted to know if thats the best or what would be better.

Thank you ever so much.

jerseyangel Proficient
jerseyangel
Posted

On the subject of gas...I'll tell you my thoughts.

I had terrible gas--it would get trapped in my chest and the base of my neck, making it hard to breath or swallow. I was always crampy and bloated and was afraid to be around people sometimes as it could be embarassing as it made it's way downward, if you get my drift. :unsure:

My GI advised me to use Phazyme--the softgels are gluten-free--but it only gave some temporary relief.

I got resolution by doing an elimination diet and found that legumes were the cause of my gas problems. I was already gluten, dairy, tapioca, soy, citrus, and coconut free. The relief when I cut out legumes was dramatic--in addition to the gas, my 12+ years of eczema cleared up and has not returned.

Gas is your body's way of telling you that you are consuming something it doesn't like. It may be temporary--such as brocolli on a healing intestine.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted
The enzymes in beano have been derived from Aspergillus. It is a toxic fungus that produces all kinds of mycotoxins one of which is the enzymes used in beano. So, for me, it has two strikes against it: gluten and mycotoxin.

ML

There are many spices that will reduce the gas produced by fermentation of the beans in the intestines.

The name mycotoxin implies certain properties.

Ask a pharmacist, "What is the difference between a nutrient, a drug, and a toxin?"

The answer will be, "Dosage."

Many things that are essential nutrients in our diet are also toxins if consumed in sufficient amounts. Iodine is toxic in certain amounts, but is an essential nutrient to the thyroid. Potassium can make us very sick, but without it our kidneys do not function properly. Sodium can be a toxin that causes hypertension, but without out we die. Dosage (the amount taken in) is everything, as most things involve shades of gray--very few things are pure black or pure white.

  • 4 years later...
WebChic86 Newbie
WebChic86
Posted

After reading this post yesterday, I contacted the company. The email below is the reply I got. From what I can tell, they really do not know either. I find the suggestion to contact my healthcare provider to be interesting. They do not provide PPM or % information to take to my doctor. Beano is basically a probiotic. I think I am going to stick with other Wheat Free, Gluten Free, Lactose Free brands. This practice just seems safer.

Thank you for taking the time to contact us regarding Beano

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Lotte18
      - Lotte18 commented on Scott Adams's article in Diagnosis, Testing & Treatment
      9

      A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)

      I feel the same way. Looks like the research is being done in Switzerland. Thank you Scott for keeping us updated on the research!
    2. knitty kitty
      - knitty kitty replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease. It will not show if you have active Celiac disease. Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies. The...
    3. trents
      - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases...
    4. McKinleyWY
      - McKinleyWY posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast. All my life I have avoided bread and most products containing enriched flour as they contain yeast (when making the man made vitamins to add back in to the flour). Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat...
    5. trents
      - trents replied to Teaganwhowantsanexpltion's topic in Introduce Yourself / Share Stuff
      4

      A little about me and my celiac disease

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,241
    • Most Online (within 30 mins)
      7,748
    Lectinfreetxn
    Newest Member
    Lectinfreetxn
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.