Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Refried Beans Revisited

Lalo

Recommended Posts

Lalo Newbie
Lalo
Posted

Hi. I haven't yet been diagnosed with Celiac's (I'm waiting for my first lab to come back) but it seems pretty clear that when I eat anything with wheat in it there are problems. :-(

However, it doesn't seem to be just about wheat-containing foods. My hubby made refried beans from scratch (Pinto beans, lard (yuk), salt and water) and I adversely reacted to them. Does anyone know if there's a gluten-like allergen in pinto beans? Even a small amount seems to send me over the edge. Also, Stride gum seems to hit me fast and hard even though the labeling says there's no gluten in it.

Thanks,

Lalo

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

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

Hi. I haven't yet been diagnosed with Celiac's (I'm waiting for my first lab to come back) but it seems pretty clear that when I eat anything with wheat in it there are problems. :-(

However, it doesn't seem to be just about wheat-containing foods. My hubby made refried beans from scratch (Pinto beans, lard (yuk), salt and water) and I adversely reacted to them. Does anyone know if there's a gluten-like allergen in pinto beans? Even a small amount seems to send me over the edge. Also, Stride gum seems to hit me fast and hard even though the labeling says there's no gluten in it.

Thanks,

Lalo

some people find beans hard to digest... i can do a small portion of pintos... also- a lot of people have problems with pig products.

if it's not those- you may just be sensitive to sodium or fat? if you're digestive system is compromised because of wheat-> then it's likely that many things can be difficult to digest if even just temporary

and as far as the gum- oh boy let me tell u- for me at least when i used to eat Atkins bars, sugar free candy, chew gum or mints- my intestines SCREAMED at me- there's so many fake sugar alchohols, processed corn byproducts, and crap that's SUPER Gas forming.. i've really cut back on gum and mints big time because of the discomfort

ravenwoodglass Mentor
ravenwoodglass
Posted

Usually home made beans require soaking overnight. Did he drain them in a colander that has been used for gluten pasta? That would be enough to contaminate the beans.

i-geek Rookie
i-geek
Posted

Usually home made beans require soaking overnight. Did he drain them in a colander that has been used for gluten pasta? That would be enough to contaminate the beans.

Yep- soaking the beans helps break down lectins, which cause GI discomfort in a lot of people. I usually make beans weekly and definitely notice more discomfort if I forget to soak them the night before and just toss them right in the crockpot.

Also, some people are allergic to pork- two of my friends are. One of them has reaction symptoms to pork that mimic what many people have to gluten.

Lalo Newbie
Lalo
Posted
  • Author

Thanks for the replies everyone! Glad to hear I'm not the only one with a problem with gum... was thinking i was going crazy for a minute. Also, I'm pretty sure I'm not allergic to pork since I eat bacon with no problem. I'll check with hubby about the pinto beans/colander. Thanks again!

mushroom Proficient
mushroom
Posted

I'll check with hubby about the pinto beans/colander. Thanks again!

Do/have you had problems with any other beans or legumes?

Skylark Collaborator
Skylark
Posted

Yep- soaking the beans helps break down lectins, which cause GI discomfort in a lot of people. I usually make beans weekly and definitely notice more discomfort if I forget to soak them the night before and just toss them right in the crockpot.

The soak also removes some of the raffinose (the stuff Beano breaks down). I've read that some dissolves into the soak water, and the beans also start germinating overnight and metabolize some of it. That's why the overnight long soak works better for digestibility than the quick 2 hour soak. It's important to throw out the soak water and rinse the beans to remove as much raffinose as possible.

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

Celiac.com Sponsor (A8-M):


Ahorsesoul Enthusiast
Ahorsesoul
Posted

I cook my own beans. I usually buy a small bag of the brand I want to use to try them out. I tried one brand a few times, was fine. The next bag I used I had a major problems. I since have learned to wash the dried beans three times with lots of water before soaking and cooking. And I wash them not just rinse lightly. A large container of water with 10 times more water than beans. I use my hand to agitate them very well. Drain, rinse and repeat.

dilettantesteph Collaborator
dilettantesteph
Posted

I have found stuff that looks like wheat in my beans. Now I sort and wash.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,367
    • Most Online (within 30 mins)
      7,748
    Brianman
    Newest Member
    Brianman
    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
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...