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- Aretaeus Cappadocia replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications4Dried Chickpeas
I agree with your post and have had similar experiences. I'm commenting to add the suggestion of also using nutritional yeast as a supplement. It's a rich source of B vitamins and other nutrients, and some brands are further supplemented with additional B12. I sprinkle a modest amount in a variety of savory recipes. -
- Scott Adams replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications4Dried Chickpeas
If a package of dried chickpeas or lentils says “may contain” or “may have been cross contaminated,” that usually means they were processed in facilities that also handle wheat, barley, or rye. The concern is not gluten dissolved on the surface like dust that can simply be rinsed away, but small fragments of gluten-containing grains that may be mixed in duri...- 2
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- knitty kitty replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications4Dried Chickpeas
Welcome, While picking through chickpeas and lentils I have found little pebbles and on occasion, a kernel or two of wheat. Farm equipment and transport trucks are used to harvest different crops. It would be really expensive to have separate trucks and packaging lines for each crop. I have found sorting or picking through the peas or lentils...- 1
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- trents replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications4Dried Chickpeas
Welcome to the celiac.com community, @Thoughtidjoin! I would think so, yes. But you need to realize that cross contamination studies with lintels have shown the real problem isn't only coming in contact with gluten containing grains in processing but in the actual mixing in of cereal grain seeds in significant quantities with the lentils. I think it... -
- Scott Adams commented on Scott Adams's article in Origins of Celiac Disease7
Do Antibiotics in Babies Increase Celiac Disease Risk Later in Life? (+Video)
I think you're reading way too much into this study--it is a large population-based study, and when they do these they aim not to focus it on a particular smaller sub-set of the population, in fact, they take measures to be sure that doesn't happen.- antibiotic
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By Aretaeus Cappadocia · Posted
I agree with your post and have had similar experiences. I'm commenting to add the suggestion of also using nutritional yeast as a supplement. It's a rich source of B vitamins and other nutrients, and some brands are further supplemented with additional B12. I sprinkle a modest amount in a variety of savory recipes. -
By ainsleydale1700 · Posted
Hi, could someone help me understand the result of my gene test? DQ2 (DQA1 0501/0505,DQB1 02XX): Negative DQ8 (DQA1 03XX,DQB1 0302): Negative The patient is positive for DQB1*02, one half of the DQ2 heterodimer. The doctor said I don't have Celiac genes. I asked him to clarify about my positive DQB1*02, and he said it's a gene unrelated to Celiac. I have all the symptoms and my bloodwork is positive for antibodies, despite being on a gluten-free diet for the past 4 years. He also did a biopsy but told me to continue a gluten-free diet and not eat gluten before the biopsy. Based on the gene test and biopsy (which came back negative) he ruled out Celiac, leaving me very confused. -
By Scott Adams · Posted
If a package of dried chickpeas or lentils says “may contain” or “may have been cross contaminated,” that usually means they were processed in facilities that also handle wheat, barley, or rye. The concern is not gluten dissolved on the surface like dust that can simply be rinsed away, but small fragments of gluten-containing grains that may be mixed in during harvesting, storage, or packaging. Rinsing and sorting can reduce surface flour and remove visible stray grains, and many people do this successfully, but it does not guarantee that all gluten contamination is eliminated. Some limited testing has shown that naturally gluten-free grains and legumes can contain measurable gluten when cross-contact occurs in shared facilities, which is why manufacturers use precautionary labeling. The seriousness depends on the individual: for someone with celiac disease, even small amounts of gluten can trigger intestinal damage, so choosing certified gluten-free legumes is the safest option. Manufacturers are not necessarily being overly cautious; they are often acknowledging real cross-contact risk in complex agricultural supply chains. -
By knitty kitty · Posted
Welcome, While picking through chickpeas and lentils I have found little pebbles and on occasion, a kernel or two of wheat. Farm equipment and transport trucks are used to harvest different crops. It would be really expensive to have separate trucks and packaging lines for each crop. I have found sorting or picking through the peas or lentils along with a good rinse sufficient to make them safe for me. Do remember that lentils and such are high in carbohydrates. Eating a diet high in carbs can lower thiamine B1. Good sources of Thiamine and other B vitamins are meats. Extra thiamine is needed for tissue repair to grow the villi back and recovery from malabsorption. Low thiamine symptoms (gastric Beriberi) are very similar to symptoms of a glutening. Try adding thiamine hydrochloride or Benfotiamine and see if you still react to chickpeas and lentils the same way. Supplementing with extra thiamine is safe and nontoxic. Best wishes. -
Welcome to the celiac.com community, @Thoughtidjoin! I would think so, yes. But you need to realize that cross contamination studies with lintels have shown the real problem isn't only coming in contact with gluten containing grains in processing but in the actual mixing in of cereal grain seeds in significant quantities with the lentils. I think it was a study done by Gluten Free Watchdog I'm thinking of but they did an actual count of the seeds in a purchased mainline food company bag of lintels and found something like 20% of the content was wheat seeds. So, you'd better do some sorting first.
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