Legumes And Dizziness

[ndw3363]

I have been having a lot of really lightheaded days and I'm wondering if it's not a reaction to legumes. Some days I'm just fine, others (like today), I'm a mess! I had black bean burritos last night (corn tortillas of course) and within a couple hours, I was feeling dizzy. It's more a feeling of not being fully present if that makes any sense. I can still work and function on a basic level, but I'm just queasy and uncomfortable. This has been going on for months now. Since I try to eat a lot of protein, beans have been a staple in my diet (I've been gluten-free for over a year). I really don't want to cut them out if I don't have to, but I can't figure out what else it could be. I thought maybe it was a vitamin deficiency, but wouldn't that cause the symptoms to be the same daily? I'm just so frustrated. I've been doing really well lately...life is good for once! But this constant anxiety about what my next intolerance is going to be is so annoying! I am at the point that I can't stand eating at all - I'm terrified of how I'm going to feel. Lunch is my worst meal of the day - there have been times that I get so frustrated trying to come up with what to bring for lunch that it ruins my whole day! Mainly, just wanted to vent, but if anyone else has had this symptom from a legume intolerance (or something else), I would appreciate any advice. Thanks to all!

[RiHew]

Did you ever figure this out? I’m having similar problems and also ate some frozen peas and green beans from Whole Foods 365 which are made in a faculty with wheat and or soy. I can’t tell what my reaction is but I often avoid beans as my body doesn’t react well. But after eating black beans I had about 3 days of this “not feeling present” loopy reaction. (That actually led me to buying the veggies and not reading the whole label). I know I can’t do soy. But I’m hoping you can give guidance on it you got anywhere. You’re not alone! 

[Ennis-TX]

  On 5/28/2018 at 1:22 AM, RiHew said:

Did you ever figure this out? I’m having similar problems and also ate some frozen peas and green beans from Whole Foods 365 which are made in a faculty with wheat and or soy. I can’t tell what my reaction is but I often avoid beans as my body doesn’t react well. But after eating black beans I had about 3 days of this “not feeling present” loopy reaction. (That actually led me to buying the veggies and not reading the whole label). I know I can’t do soy. But I’m hoping you can give guidance on it you got anywhere. You’re not alone! 

Expand Quote  

This is a old post from 2012, you should start a new thread about your current issues, symptoms, timing, and perhaps start keeping a food diary.

I do have an initial thought on this. Look up Lectin Intolerance, they are present in beans, peanuts, wheat, rye, barley, oats, and in other grains/seeds to a lesser extent.

[gluten-free Survivor]

It's a possibility that there was cross contamination somewhere.

Have you always eaten Corn because some Celiacs has problems with corn? I stay away from it!

There foods that have high lectin  levels like legumes and the ones that are mentioned above by the other person. It sounds like you get brain fog when you eat that stuff. Research the lectins in food and see if it's that or the corn causing you problems. 

[Geoff01]

  On 5/28/2018 at 12:19 PM, Ennis_TX said:

This is a old post from 2012, you should start a new thread about your current issues, symptoms, timing, and perhaps start keeping a food diary.

I do have an initial thought on this. Look up Lectin Intolerance, they are present in beans, peanuts, wheat, rye, barley, oats, and in other grains/seeds to a lesser extent.

Expand Quote  

I’m with Ennis.  I get bloated and queasy from beans, and recently found that peanuts give me terrible dreams, bloating etc and spoil the next day. On looking them up, legumes are heavily loaded with lectins. Gluten is a lectin so it’s not surprising that some of us react to lectins other than gluten. A lectin is a plant (carbohydrate?) storage protein group found in plant seeds ( mostly in cereals and legumes) and specifically designed to cause distress in animals eating the seeds. 

[ch88]

Lectins are proteins that every plant makes. Gluten is a storage protein. It's a long chain of amino acids that are strung together and then collapsed in a ball. This long string gets broken up into fragments at certain points. Certain sequences in the chain can then activate the immune system.  Lectins are proteins and there may be a wide class of different types. Lectins can be used by a plant to make holes in there own cells to allow nutrients into the cell. Lectins (or some Lectins) have health benefits, as well as gluten. Both can be problematic to some people though.