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

#*($&, $@#(*&!


thleensd

Recommended Posts

thleensd Enthusiast

SO frustrated right now. I don't eat out, I try to buy trusted brands, I rarely buy gluten-free processed foods... and I don't know if it's gluten or something else, but I feel miserable right now. My dad ate all of the same things I did, so I know it's not food poisoning.

I was craving Indian Food today, so I looked up some recipes and we cooked chickpeas and rice. I've eaten (frequently!) everything that went into that meal except for cumin seed (I usually buy it already ground) and cardamom seed (which I didn't eat, just left the whole pods in to soak then removed them.

About 45 minutes after I ate, I had doubling-over cramps and an unpleasant session sitting atop the porcelain throne. I know it was lunch because upon examination of the evidence, the chickpeas were definitely a part. How the heck can my whole lunch get through my system THAT FAST!?

All of the spices I used were either McCormick single spices or from thespicehouse.com (they have a good gluten policy).

I soaked the chickpeas all night, then cooked them today. Could they get contaminated? They were arrowhead mills...the site lists them as gluten-free... but the little gluten free triangle is not on the package.

I hate the not-knowing part of this. And now I have to toss a GIANT YUMMY pot of chana masala and huge pan of AMAZING spiced rice because I don't know what caused the problem. :angry:

I don't think any of you can solve this (ooh, maybe we have a psychic on board, that would be awesome!), but I needed to rant to the understanding masses. Now I will go make some ginger tea and cry into it. Why is there no crying emoticon? *sigh*


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



Celiac.com Sponsor (A8-M):



eatmeat4good Enthusiast

Oh, I'm so sorry you can't eat all that good food.

I have been there and it is no fun.

Sorry, I'm not the psychic about why or how one gets glutened.

Sounds like you are super careful.

Maybe it isn't gluten but inability to digest those foods??

Just thinkin out loud.

AzizaRivers Apprentice

I don't know how spicy exactly you made it, but have you eaten anything that spicy recently? Indian food of any kind will do that to my boyfriend and he has no issues with gluten. Some people just can't handle the spice. Any chance it was that? Or maybe your healing gut at least couldn't handle it quite yet?

thleensd Enthusiast

I didn't even make it very spicy... and ALL of the spices and ingredients (except the two I listed) I eat on a regular basis, often in higher quantities.

The only thing I've found so far is that cardamom can be a diuretic... but I didn't even eat any... just let a couple pods soak and removed them (like bay leaves). For the time being, I'll eliminate cardamom and hope it wasn't a gluten thing.

I'm still going to pout, though.

Edit: And my whole house still smells SO yummy. pfffft.

cassP Contributor

im sorry that i cant relate at all with the speed of gastric emptying... i never had that with gluten.. my D with lactose intolerance was kind of sudden- but things never passed thru me that quickly (except when i had salmonella).

BUT- i CAN say- that 75% of the time i canNOT eat Chickpeas at all- they will give me painful cramping. SOMETIMES i can survive a little hummus- but regular chickpeas NEVER

Monklady123 Collaborator

im sorry that i cant relate at all with the speed of gastric emptying... i never had that with gluten.. my D with lactose intolerance was kind of sudden- but things never passed thru me that quickly (except when i had salmonella).

BUT- i CAN say- that 75% of the time i canNOT eat Chickpeas at all- they will give me painful cramping. SOMETIMES i can survive a little hummus- but regular chickpeas NEVER

Now this is interesting, because I recently bought something called "spicy chick peas" from Trader Joe's. I don't think they specifically said "gluten free" but there were no gluten ingredients, and I'm usually fine with things like that. Well, not with these! Pretty definite gluten symptoms. Or so I thought. Maybe it was just because of the chick peas? Is there something in them that "mimics" gluten? I eat hummus just fine though, so I don't know...

Well, for the OP, I'm sorry that happened. The meal sounds absolutely yummy. At least your dad can eat it.

dilettantesteph Collaborator

Since it was all things that you usually eat, which one was from a new container? CC can happen anywhere. Maybe there was something in with the cumin seeds since you usually eat those ground. Was there anything else from a new container?


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



Celiac.com Sponsor (A8-M):



thleensd Enthusiast

BUT- i CAN say- that 75% of the time i canNOT eat Chickpeas at all- they will give me painful cramping. SOMETIMES i can survive a little hummus- but regular chickpeas NEVER

Wow, that's really interesting.... I'm not sure I've eaten whole chickpeas before (that is, in my "new life" ...since Diagnosis). I didn't even consider that since I eat hummus frequently. Now I'm trying to remember if I have. I eat beans nearly every day... and am fine with lentils. Can you eat beans? I've been ok with Hummus, but don't eat too much at once. My gut is still pretty sensitive, though (after two years! ugh!). If I eat too many nuts or sunflower seeds I get cramps.

I'm still cranky and "off" from yesterday though. Maybe I should make a t-shirt for these days ("speak to me at your own risk" or something).

black list: cardamom pods, cumin seeds, whole chickpeas.... <_<

cassP Contributor

Wow, that's really interesting.... I'm not sure I've eaten whole chickpeas before (that is, in my "new life" ...since Diagnosis). I didn't even consider that since I eat hummus frequently. Now I'm trying to remember if I have. I eat beans nearly every day... and am fine with lentils. Can you eat beans? I've been ok with Hummus, but don't eat too much at once. My gut is still pretty sensitive, though (after two years! ugh!). If I eat too many nuts or sunflower seeds I get cramps.

I'm still cranky and "off" from yesterday though. Maybe I should make a t-shirt for these days ("speak to me at your own risk" or something).

black list: cardamom pods, cumin seeds, whole chickpeas.... <_<

most beans wreck me completely... and legumes (including peanuts) wreck me too-> id say the pain is sometimes worse than gluten big time. im assuming i can do a little hummus cause the chickpeas have been pulverized- maybe when some of these foods are blended to smithereens-> maybe it renders some of the proteins easier to digest.

but u know we're all different. if beans & legumes dont bother u, than you might be completely okay with chickpeas.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    2. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    3. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    4. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    5. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,874
    • Most Online (within 30 mins)
      7,748

    Charli.stoz09
    Newest Member
    Charli.stoz09
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
×
×
  • Create New...