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Possible Legume Intolerance?

Guest BERNESES

By Guest BERNESES
in Related Issues & Disorders

Recommended Posts

Guest BERNESES
Guest BERNESES
Posted

Thanks to jerseyangel in the long post about night sweats, I think I may be legume intolerant. I don't eat soy (9which is a legume) and i've been noticing for awhile I don't seem to tolerate peanuts very well. I went through my food journal and it looks like the nights I haave the worst sweats are the days I have eaten peanuts/peanut butter.

Last night was the clincher though- I had aa BumbleBar which has peanuts and I felt a little funky after i ate it but last night I absolutely soaked the bed, today my gas smells and my joints ache.

juliem mentioned it could be the mold in peanuts I am reaacting too as well but I'm wondering if I can tolerate soy or peanuts, should I cut out ALL legumes. I'd hate to give up chickpeas, hummus, beans in my chili, but if I have to I will.

What are other legumes? Peanuts, soy, lentils, kidney beans. Are there any beans that aren't legumes? What tastes as good or almost as good as peanut butter (almond butter?). I've never tried any of the other nut butters.

Thanks ! Beverly

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BRUMI1968 Collaborator
BRUMI1968
Posted

As to almond butter - it tastes very good on sandwiches and the like; not so good as peanut butter right from the jar. One idea is to get it raw instead of roasted. It is very gooey, but is healthier. The taste, though, might be better in the roasted kind, I've not had it.

-Sherri

lorka150 Collaborator
lorka150
Posted

Beverly - do you have MS, by any chance?

Cashew butter and macadamia butter are very good, too.

kabowman Explorer
kabowman
Posted

I use cashew butter (raw) instead of peanut butter.

One of my intolerances, I think it is yeast but not totally sure, causes joint pain for me.

Personally, I avoid all beans and peanut butter. I still eat green beans and peas with few problems but the rest, I won't even add them to the chili. I make a very hearty chili and beans would be nice added back in, but really, nobody misses them. Also, my hubby and oldest cannot have beans either.

Guest BERNESES
Guest BERNESES
Posted
Beverly - do you have MS, by any chance?

Cashew butter and macadamia butter are very good, too.

No- I don't have MS. fibromyaalgia though. Curious why you asked. Is there a connection?

lorka150 Collaborator
lorka150
Posted

it is not really recommended for people with MS to consume a lot of legumes, that is why I asked.

Guest BERNESES
Guest BERNESES
Posted

oh phew! i thought there was some connection between being legume intolerant and having MS. I do have Fibromyalgia and it definitely makes me achier. Thanks for clarifying that. :)

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Green12 Enthusiast
Green12
Posted
As to almond butter - it tastes very good on sandwiches and the like; not so good as peanut butter right from the jar. One idea is to get it raw instead of roasted. It is very gooey, but is healthier. The taste, though, might be better in the roasted kind, I've not had it.

-Sherri

Berneses,

I agree with Bully4You that almond butter is gooey. Its not as thick and easy to work with like peanut butter, it's more runny. I usually get raw almond butter from Maranatha at the health food store. When you first open the jar the oil is all separated from it and you have to stir it up to mix the oil back in, but then I keep it in the fridge and the cold temp 'sets' it up a little bit. It's a good idea to start with small amounts to see how you do.

Guest BERNESES
Guest BERNESES
Posted

Thank you- I bought some Maranatha today (because I loved their pb) and it's in the fridge but it will be there for awhile before I try it out- I start a week-long exam for my degree on Friday and cannot be careful enough right now! Thanks for all your advice! B

lorka150 Collaborator
lorka150
Posted

to everyone,

almond butter is pricey (well, it canada it is), and i get a huge thing of it from costco (marantha brand) fora fraction of the cost from any grocer/health food store.

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      High DGP-A with normal IGA

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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