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

Quinoa Flakes My Body Did Not Like Them!

homemaker

Recommended Posts

homemaker Enthusiast
homemaker
Posted

Made a meatloaf last night and added quinoa flakes and for the first time since going gluten-free I felt like

I had been glutened. I had heard in a Celiac Lecture that although

quinoa doe not have gluten, it is similar in molecular structure to wheat, and sometimes

your body will react like it has eaten wheat....

Have any of you had troubles with quinoa?

It is funny, I had it in pasta and I felt fine, but the flakes sent my lower end into a tailspin :(

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

I was definitely glutened by the Ancient Harvest quinoa flakes. When I contacted the manufacturer, they told me that if I wanted 0 chance of cross-contamination, I should stick with the whole grain quinoa because it is processed in a different facility, one that doesn't handle wheat, unlike the facility that the flakes are processed in, which does also process things with wheat. I'm very sensitive so shared lines, even if they are cleaned and the product tested and labled gluten-free, is not enough for me, my immune system can still detect under 5 parts per million..

homemaker Enthusiast
homemaker
Posted
  • Author
I was definitely glutened by the Ancient Harvest quinoa flakes. When I contacted the manufacturer, they told me that if I wanted 0 chance of cross-contamination, I should stick with the whole grain quinoa because it is processed in a different facility, one that doesn't handle wheat, unlike the facility that the flakes are processed in, which does also process things with wheat. I'm very sensitive so shared lines, even if they are cleaned and the product tested and labled gluten-free, is not enough for me, my immune system can still detect under 5 parts per million..

WOW That is what I put in the meatloaf! Ancient Harvest Quinoa Flakes! The effect was immediate! I had an immediate sense of fullness, bloating, nausea, indigestion...I felt sick all night!

I WAS GLUTENED...... <_<

Wow I am new at gluten free...and boy was that a wake up call!

Gemini Experienced
Gemini
Posted
WOW That is what I put in the meatloaf! Ancient Harvest Quinoa Flakes! The effect was immediate! I had an immediate sense of fullness, bloating, nausea, indigestion...I felt sick all night!

I WAS GLUTENED...... <_<

Wow I am new at gluten free...and boy was that a wake up call!

I eat those quinoa flakes and use them in cooking and have had zero problems. I am as ultra sensitive as a Celiac can be and would have gotten sick if they contained any gluten or were CC'd. They are very high in fiber and many people have a problem with the fiber content if you are not used to eating much of that. It may not be a reaction from gluten at all. Sensitivity to fiber content will cause the same reaction as gluten.

missy'smom Collaborator
missy'smom
Posted
I eat those quinoa flakes and use them in cooking and have had zero problems. I am as ultra sensitive as a Celiac can be and would have gotten sick if they contained any gluten or were CC'd. They are very high in fiber and many people have a problem with the fiber content if you are not used to eating much of that. It may not be a reaction from gluten at all. Sensitivity to fiber content will cause the same reaction as gluten.

I got neuro symptoms as well as GI symptoms. Clearly not from the fiber. I am familiar with that kind of problem and never assume that something has gluten because of GI symptoms only. There are many things that can cause that. A People may sometimes misinterpret their reactions. Also 2 sensitive individuals can still react differently or not react because we are individuals. That's why I contacted the company to get more information and that confirmed it for me. I know that many here eat them without problem. I can't. I know that it was that and nothing else. I had no problems with the Ancient Harvest whole grain quinoa. As the company stated, they are processed in a different facility. I have eaten things seemingly with no problem that others here have reported reactions to. However the longer I am gluten-free and the more natural my diet becomes, the more I notice problems with products that I didn't before. In the end, we all have to make our own decisions, based on how our bodies respond and the information we gather.

Gemini Experienced
Gemini
Posted
I got neuro symptoms as well as GI symptoms. Clearly not from the fiber. I am familiar with that kind of problem and never assume that something has gluten because of GI symptoms only. There are many things that can cause that. A People may sometimes misinterpret their reactions. Also 2 sensitive individuals can still react differently or not react because we are individuals. That's why I contacted the company to get more information and that confirmed it for me. I know that many here eat them without problem. I can't. I know that it was that and nothing else. I had no problems with the Ancient Harvest whole grain quinoa. As the company stated, they are processed in a different facility. I have eaten things seemingly with no problem that others here have reported reactions to. However the longer I am gluten-free and the more natural my diet becomes, the more I notice problems with products that I didn't before. In the end, we all have to make our own decisions, based on how our bodies respond and the information we gather.

I was not attacking you personally...in fact, my response was not directed to you at all but the original poster. As a super sensitive Celiac, I wanted to point out that reactions are not all gluten based. Seeing as everyone likes to post to what degree their sensitivity is in relation to reactions, I posted mine. What you got from the company was their standard pat answer that every Celiac gets nowadays.....no food can be guaranteed to be 100% gluten-free if processed in any kind of facility. You probably have a better shot at it in a totally gluten-free facility but that doesn't mean shared lines are a source of CC or gluten. I use their flakes often enough that if there were a problem, I would be very sick again.

I, too, have had reactions after being gluten-free for awhile that I never had before. This can also be for a number of reasons, not gluten related. Mine were not gluten related but gave me the same type of reaction. So, I hate to see an available gluten-free product which is a great source of fiber, being talked about as potentially unsafe when it may not be a gluten problem at all. If I have a reaction to a particular product that is gluten-free, I give it a second chance and if that happens again, I don't eat it. However, I do not post that the problem is gluten related because it may not be. Sometimes you'll never know. Celiacs have sensitive GI tracts and

that is true of all Celiac/GS people so reacting to more than just gluten is a way of life.

Dada2hapas Rookie
Dada2hapas
Posted

It could be a difference between batches, where CC may have happened in one batch, but not another. :)

Nice to know the flakes are processed in a mixed facility. I think I'll use a hammer to flatten my whole grain quinoa before using the flakes, thanks! :P

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,546
    • Most Online (within 30 mins)
      7,748
    KimberlyAnne76
    Newest Member
    KimberlyAnne76
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.