Posted 16 July 2008 - 06:34 PM
Has anyone else had this problem? It's supposed to be one of those Celiac friendly super grains.
Posted 16 July 2008 - 07:04 PM
It is possible that you have a problem with quinoa that is independent of your celiac disease. Quinoa is not a source of gluten (unless contaminated), but is something that most North Americans do not eat so it may be causing a reaction.
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
Celiac.com - Celiac Disease Board Moderator
Posted 16 July 2008 - 08:53 PM
I seem to have problems with most high oxalate foods....and the alternative grains cause worse reactions for me than wheat (but I'm gluten intolerant and not Celiac).
It may be in order to caution celiac patients that they may have undesirable reactions to any of these foods--reactions that are not related to celiac disease.
Allergic reactions may occur to almost any protein, including proteins found in rice, but there is a great deal of individual variation in allergic reactions.
Also, buckwheat, for example, has been claimed to contain a photosensitizing agent that will cause some people who have just eaten it to develop a skin rash when they are exposed to sunlight.
Quinoa and amaranth may have high oxalate contents-approaching those of spinach and these oxalate levels may cause problems for some people.
Such reactions should be looked for, but for most people, buckwheat, quinoa, or amaranth eaten in moderation apparently do not cause problems.
After eating Quinoa I had cramping, diarrhea and burning sensations around my mouth.
I can tell you this though....its no loss to me....I think quinoa is one of the grossest foods I've ever eaten.
Posted 17 July 2008 - 09:25 AM
Posted 17 July 2008 - 10:12 AM
Have you tried amarinth? I find it to be delicious. It is a little pricey, though.
Amaranth doesnt taste bad at all. Unfortunately, I cant tolerate it but its not a severe reaction like I've experienced with qunioa. There's a cereal called "amaranth snaps"....its pretty tasty.
The other thing about quinoa is that it contains a "soapy" like chemical (saponin) that has to be rinsed off. I think some people might be more sensitive to it.
Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds.
The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. In South America the saponin which is removed from the quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries.
The saponins in quinoa can be mildly toxic, as can be the oxalic acid in the leaves of all the chenopodium family. However, the risks associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to excess.
Posted 17 July 2008 - 08:37 PM
Posted 10 September 2008 - 11:38 AM
However, buckwheat seems ok. Do you guys handle buckwheat ok too?
Posted 10 September 2008 - 11:55 AM
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