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Ugh...chickpeas


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17 replies to this topic

#1 mysecretcurse

 
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Posted 28 April 2008 - 01:11 PM

Well I'm finally facing the fact that sadly, chickpeas are off the list.
No matter what, I get sick, drained, HORRIBLE feeling when I eat them.
I have no idea why and I tried to deny it for the longest time as
I'm gluten free and vegetarian and there is so little I can eat. Chickpeas
were a big staple food for me in the past, but I started noticing the connection
to feeling bad and eating them so I gave them up for a long time.
Then I began testing, and sure enough, on the days I ate them I began
feeling depressed, drained, sick to my stomach and developing new
facial breakouts within the hour. In fact I seem even more bothered by them
than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(
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#2 kenlove

 
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Posted 28 April 2008 - 01:44 PM

Wow, that is a weird one. Could it be the brand --perhaps something that thickens the liquid in the can?
I'd be lost without them and whole hominy!


Well I'm finally facing the fact that sadly, chickpeas are off the list.
No matter what, I get sick, drained, HORRIBLE feeling when I eat them.
I have no idea why and I tried to deny it for the longest time as
I'm gluten free and vegetarian and there is so little I can eat. Chickpeas
were a big staple food for me in the past, but I started noticing the connection
to feeling bad and eating them so I gave them up for a long time.
Then I began testing, and sure enough, on the days I ate them I began
feeling depressed, drained, sick to my stomach and developing new
facial breakouts within the hour. In fact I seem even more bothered by them
than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

#3 Aleshia

 
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Posted 28 April 2008 - 03:06 PM

Well I'm finally facing the fact that sadly, chickpeas are off the list.
No matter what, I get sick, drained, HORRIBLE feeling when I eat them.
I have no idea why and I tried to deny it for the longest time as
I'm gluten free and vegetarian and there is so little I can eat. Chickpeas
were a big staple food for me in the past, but I started noticing the connection
to feeling bad and eating them so I gave them up for a long time.
Then I began testing, and sure enough, on the days I ate them I began
feeling depressed, drained, sick to my stomach and developing new
facial breakouts within the hour. In fact I seem even more bothered by them
than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(


that is so sad :( I love chickpeas... especially in hummus... so sorry for you do you think any othr kind of bean or anything could take their place in your recipes??
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#4 mysecretcurse

 
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Posted 28 April 2008 - 03:20 PM

Every other bean (that Ive tried) seems to be fine. I don't think its the brand of hummus because the same thing has happened with canned chickpeas (both organic, inorganic, and from salad bars). I don't have a clue how they could be getting contaminated with gluten all those times. It must be just another sensitivity.

Anyone tried hummus made with white or red beans instead? Think it would be as good?
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#5 Aleshia

 
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Posted 28 April 2008 - 03:27 PM

Every other bean (that Ive tried) seems to be fine. I don't think its the brand of hummus because the same thing has happened with canned chickpeas (both organic, inorganic, and from salad bars). I don't have a clue how they could be getting contaminated with gluten all those times. It must be just another sensitivity.

Anyone tried hummus made with white or red beans instead? Think it would be as good?



could it be the sesame in the tahini??
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#6 dbmamaz

 
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Posted 28 April 2008 - 04:21 PM

Wait, have you only used canned chick peas? I have a lot of intolerances, and I'm on a huge elimination diet. I tried canned black beans once, and I seemed to have a reaction to them, same w canned refried beans. So finally I made my own refried beans - soaked pintos over night, boiled until soft, then mashed slowly while cooking in a pan w oil and water (i cant do garlic, even) and added salt. Satisfying and no reaction . . . well, other than undigested pieces showing up in the toilet, making me wonder if I had worms!!

Try using dried chick peas. I really think it could be the processing, or a preservative. I can tolerate fresh-squeezed lemon juice, but not the bottled.
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Cara - 42, mom to dd 15, ds 12, ds 4
Off gluten and dairy (and tapioca ;-( ) since 11/07
A.L.C.A.T. test showed over 50 sensitive foods
Celiac panel came back negative.
Regular allergy testing reacted to every inhalant and all but 6 foods.
Slowly adding in foods, started w 19 and now have 25

#7 Aleshia

 
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Posted 28 April 2008 - 04:30 PM

I tried canned black beans once, and I seemed to have a reaction to them, same w canned refried beans.



I saw something on tv once about it and they say always always always rinse canned beans extremely well because they way they are processed releases a lot of the gassy stuff... so the slimy stuff around the beans is what makes you gassy... if you wash them well first it isn't supposed to cause the gassy problems the same... don't know if that would help
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#8 Guest_digmom1014_*

 
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Posted 28 April 2008 - 04:35 PM

Try white beans in the food processor with a little garlic, lemon, EVOO, and salt/pepper. Giada just made it on her Everyday Italian show and it is quite good. For exact directions go to foodnetwork.com and Giada in recipes.
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#9 mysecretcurse

 
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Posted 28 April 2008 - 05:14 PM

I saw something on tv once about it and they say always always always rinse canned beans extremely well because they way they are processed releases a lot of the gassy stuff... so the slimy stuff around the beans is what makes you gassy... if you wash them well first it isn't supposed to cause the gassy problems the same... don't know if that would help


Yeah but if it was them being canned that was the problem I would think all canned stuff would do that. I use canned refried beans and black beans and veggies all with no problems.

I'll try it with white beans, thanks!
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#10 lizard00

 
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Posted 28 April 2008 - 05:32 PM

I've had white bean hummus, trader joe's makes one. But be careful if you buy it, one of their flavors has soy sauce in it. But, it is DELICIOUS!!! Enjoy!
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Be yourself, everyone else is taken.
Oscar Wilde

Gluten free November 2007
IgA Deficient, Neg Bloodwork, Double DQ2 Positive
Dietary and Genetic Diagnosis June 2, 2008
Soy free Jan 09

#11 AliB

 
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Posted 30 April 2008 - 01:02 PM

I have just figured out that I am a fast-oxidiser 'Protein type' through the Metabolic Typing Diet questionnaire. I have always known that I need plenty of protein and can't cope with carbs, but at least now I know why.

My genetic make-up dictates that I can't process carbs very well at all and should not be eating them. I can have some dried beans (it does not clarify whether chickpeas are included so I will have to investigate that further, although they are very high starch so I would probably be better off avoiding them completely), but what the book does say is that all beans/grains should be soaked overnight in a few changes of water prior to cooking to break down the phytates. Apparently Phytic Acid binds with calcium, iron, magnesium, phosphorus and zinc in the gut and prevents its absorption. When consumed excessively, phytates can cause serious mineral deficiencies, allergies, intestinal distress and osteoporosis.

Many prefer to follow a vegetarian type diet for personal or ethical reasons, but there is always the possibility that their metabolic make-up is not suited to it. If they have a Metabolism that needs plenty of protein - and that means purines that are mostly found in fish or meat (only low purine levels are in dairy and legumes so one would need to eat a large amount to compensate), then their bodies will not function properly as the cells cannot rebuild effectively. Not enough of the right protein will effectively lead to the body breaking down. Those that have an extreme 'Carbohydrate type' slow-oxidising metabolism might just about be able to get away with a vegetarian/vegan diet.

The other thing to bear in mind is that if we limit our diet to certain foods that we eat on a very regular basis we can also develop intolerances to those foods too. It is better to rotate the diet so that we are not limited to a very repetitive diet.
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Ali - 50 - struggled with what I now know to be GI symptoms and poor carb digestion for at least 35 years! Diabetic type II (1997). Mother undx Celiac - lifelong diabetic Type 1 & anemic (plus 1 stillborn and 10 miscarriages after me). Father definitely very GI.

Stopped gluten & dairy, Jan 08, but still other issues so dropped most carbs and sugar and have been following the Specific Carb Diet (SCD) since March 08. Recovery slow but steady and I can now eat a much broader range of foods especially raw which are good for my digestion and boost my energy level.

Not getting better? Try the SCD - it might just change your life.........

#12 turkeybird

 
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Posted 30 April 2008 - 01:14 PM

Just a thought... I recently found some hummus made with black beans instead of chick peas. It was great! It had a lot of cilantro, garlic and lime juice. I thought it was a great alternative to chickpeas and was full of fiber (yes, my nutritionist has me upping the fiber!) I found it pre-made at a local organic market called Roots. I'm sure you could easily make it yourself if you can't find it at a place like Whole Foods, etc.

Hope this is helpful!


Turkeybird
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#13 hoyhacesol

 
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Posted 10 June 2010 - 07:52 AM

I have the exact same problem. Everytime I eat chickpeas I get all bloated and feel that I cannot digest them. The same thing (to a lesser extent)happens with lentils. And it really sucks because I love them!
My boyfriend is a horticulturalist, and he suggested this may be caused by the fact that those two crops are often grown right next to wheat, because they are complementary and help each other grow. We are trying to grow lentils in our own garden this fall, so I will let you know if that works :)
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#14 summerteeth

 
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Posted 10 June 2010 - 08:50 AM

I don't like chickpeas at all -- the texture gets to me -- so I always use Great Northern (white) beans as a substitution. Great in hummus and also in chana masala (both traditionally chickpea-centric).
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Monica

dx celiac disease- November 1, 2008
dairy/casein free (much to my chagrin) for good- September 1, 2010

#15 kenlove

 
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Posted 10 June 2010 - 10:38 AM

HUmmus with the big white lime or fava bean is fairly common and a little sweeter than some with check peas.
I love them all!

Every other bean (that Ive tried) seems to be fine. I don't think its the brand of hummus because the same thing has happened with canned chickpeas (both organic, inorganic, and from salad bars). I don't have a clue how they could be getting contaminated with gluten all those times. It must be just another sensitivity.

Anyone tried hummus made with white or red beans instead? Think it would be as good?


  • 0
"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator




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