• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
mysecretcurse

Ugh...chickpeas

Rate this topic

Recommended Posts

Well I'm finally facing the fact that sadly, chickpeas are off the list.

No matter what, I get sick, drained, HORRIBLE feeling when I eat them.

I have no idea why and I tried to deny it for the longest time as

I'm gluten free and vegetarian and there is so little I can eat. Chickpeas

were a big staple food for me in the past, but I started noticing the connection

to feeling bad and eating them so I gave them up for a long time.

Then I began testing, and sure enough, on the days I ate them I began

feeling depressed, drained, sick to my stomach and developing new

facial breakouts within the hour. In fact I seem even more bothered by them

than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Wow, that is a weird one. Could it be the brand --perhaps something that thickens the liquid in the can?

I'd be lost without them and whole hominy!

Well I'm finally facing the fact that sadly, chickpeas are off the list.

No matter what, I get sick, drained, HORRIBLE feeling when I eat them.

I have no idea why and I tried to deny it for the longest time as

I'm gluten free and vegetarian and there is so little I can eat. Chickpeas

were a big staple food for me in the past, but I started noticing the connection

to feeling bad and eating them so I gave them up for a long time.

Then I began testing, and sure enough, on the days I ate them I began

feeling depressed, drained, sick to my stomach and developing new

facial breakouts within the hour. In fact I seem even more bothered by them

than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(

Share this post


Link to post
Share on other sites
Well I'm finally facing the fact that sadly, chickpeas are off the list.

No matter what, I get sick, drained, HORRIBLE feeling when I eat them.

I have no idea why and I tried to deny it for the longest time as

I'm gluten free and vegetarian and there is so little I can eat. Chickpeas

were a big staple food for me in the past, but I started noticing the connection

to feeling bad and eating them so I gave them up for a long time.

Then I began testing, and sure enough, on the days I ate them I began

feeling depressed, drained, sick to my stomach and developing new

facial breakouts within the hour. In fact I seem even more bothered by them

than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(

that is so sad :( I love chickpeas... especially in hummus... so sorry for you do you think any othr kind of bean or anything could take their place in your recipes??

Share this post


Link to post
Share on other sites

Every other bean (that Ive tried) seems to be fine. I don't think its the brand of hummus because the same thing has happened with canned chickpeas (both organic, inorganic, and from salad bars). I don't have a clue how they could be getting contaminated with gluten all those times. It must be just another sensitivity.

Anyone tried hummus made with white or red beans instead? Think it would be as good?

Share this post


Link to post
Share on other sites
Every other bean (that Ive tried) seems to be fine. I don't think its the brand of hummus because the same thing has happened with canned chickpeas (both organic, inorganic, and from salad bars). I don't have a clue how they could be getting contaminated with gluten all those times. It must be just another sensitivity.

Anyone tried hummus made with white or red beans instead? Think it would be as good?

could it be the sesame in the tahini??

Share this post


Link to post
Share on other sites
Ads by Google:


Wait, have you only used canned chick peas? I have a lot of intolerances, and I'm on a huge elimination diet. I tried canned black beans once, and I seemed to have a reaction to them, same w canned refried beans. So finally I made my own refried beans - soaked pintos over night, boiled until soft, then mashed slowly while cooking in a pan w oil and water (i cant do garlic, even) and added salt. Satisfying and no reaction . . . well, other than undigested pieces showing up in the toilet, making me wonder if I had worms!!

Try using dried chick peas. I really think it could be the processing, or a preservative. I can tolerate fresh-squeezed lemon juice, but not the bottled.

Share this post


Link to post
Share on other sites
I tried canned black beans once, and I seemed to have a reaction to them, same w canned refried beans.

I saw something on tv once about it and they say always always always rinse canned beans extremely well because they way they are processed releases a lot of the gassy stuff... so the slimy stuff around the beans is what makes you gassy... if you wash them well first it isn't supposed to cause the gassy problems the same... don't know if that would help

Share this post


Link to post
Share on other sites
Guest digmom1014

Try white beans in the food processor with a little garlic, lemon, EVOO, and salt/pepper. Giada just made it on her Everyday Italian show and it is quite good. For exact directions go to foodnetwork.com and Giada in recipes.

Share this post


Link to post
Share on other sites
I saw something on tv once about it and they say always always always rinse canned beans extremely well because they way they are processed releases a lot of the gassy stuff... so the slimy stuff around the beans is what makes you gassy... if you wash them well first it isn't supposed to cause the gassy problems the same... don't know if that would help

Yeah but if it was them being canned that was the problem I would think all canned stuff would do that. I use canned refried beans and black beans and veggies all with no problems.

I'll try it with white beans, thanks!

Share this post


Link to post
Share on other sites

I've had white bean hummus, trader joe's makes one. But be careful if you buy it, one of their flavors has soy sauce in it. But, it is DELICIOUS!!! Enjoy!

Share this post


Link to post
Share on other sites


Ads by Google:


I have just figured out that I am a fast-oxidiser 'Protein type' through the Metabolic Typing Diet questionnaire. I have always known that I need plenty of protein and can't cope with carbs, but at least now I know why.

My genetic make-up dictates that I can't process carbs very well at all and should not be eating them. I can have some dried beans (it does not clarify whether chickpeas are included so I will have to investigate that further, although they are very high starch so I would probably be better off avoiding them completely), but what the book does say is that all beans/grains should be soaked overnight in a few changes of water prior to cooking to break down the phytates. Apparently Phytic Acid binds with calcium, iron, magnesium, phosphorus and zinc in the gut and prevents its absorption. When consumed excessively, phytates can cause serious mineral deficiencies, allergies, intestinal distress and osteoporosis.

Many prefer to follow a vegetarian type diet for personal or ethical reasons, but there is always the possibility that their metabolic make-up is not suited to it. If they have a Metabolism that needs plenty of protein - and that means purines that are mostly found in fish or meat (only low purine levels are in dairy and legumes so one would need to eat a large amount to compensate), then their bodies will not function properly as the cells cannot rebuild effectively. Not enough of the right protein will effectively lead to the body breaking down. Those that have an extreme 'Carbohydrate type' slow-oxidising metabolism might just about be able to get away with a vegetarian/vegan diet.

The other thing to bear in mind is that if we limit our diet to certain foods that we eat on a very regular basis we can also develop intolerances to those foods too. It is better to rotate the diet so that we are not limited to a very repetitive diet.

Share this post


Link to post
Share on other sites

Just a thought... I recently found some hummus made with black beans instead of chick peas. It was great! It had a lot of cilantro, garlic and lime juice. I thought it was a great alternative to chickpeas and was full of fiber (yes, my nutritionist has me upping the fiber!) I found it pre-made at a local organic market called Roots. I'm sure you could easily make it yourself if you can't find it at a place like Whole Foods, etc.

Hope this is helpful!

Turkeybird

Share this post


Link to post
Share on other sites

I have the exact same problem. Everytime I eat chickpeas I get all bloated and feel that I cannot digest them. The same thing (to a lesser extent)happens with lentils. And it really sucks because I love them!

My boyfriend is a horticulturalist, and he suggested this may be caused by the fact that those two crops are often grown right next to wheat, because they are complementary and help each other grow. We are trying to grow lentils in our own garden this fall, so I will let you know if that works :)

  • Upvote 1

Share this post


Link to post
Share on other sites

I don't like chickpeas at all -- the texture gets to me -- so I always use Great Northern (white) beans as a substitution. Great in hummus and also in chana masala (both traditionally chickpea-centric).

Share this post


Link to post
Share on other sites

HUmmus with the big white lime or fava bean is fairly common and a little sweeter than some with check peas.

I love them all!

Every other bean (that Ive tried) seems to be fine. I don't think its the brand of hummus because the same thing has happened with canned chickpeas (both organic, inorganic, and from salad bars). I don't have a clue how they could be getting contaminated with gluten all those times. It must be just another sensitivity.

Anyone tried hummus made with white or red beans instead? Think it would be as good?

Share this post


Link to post
Share on other sites

I have the exact same problem. Everytime I eat chickpeas I get all bloated and feel that I cannot digest them. The same thing (to a lesser extent)happens with lentils. And it really sucks because I love them!

My boyfriend is a horticulturalist, and he suggested this may be caused by the fact that those two crops are often grown right next to wheat, because they are complementary and help each other grow. We are trying to grow lentils in our own garden this fall, so I will let you know if that works :)

You might not handle the sugars in legumes well. Have you tried Beanzyme? It's a gluten-free version of Beano.

Share this post


Link to post
Share on other sites

That happens to me too! I'm vegetarian, and gluten intolerant too and I feel mild simptoms similar to gluten intolerance when I eat chick peas. Don't despair! There are lentils and other beans, protein and iron rich you can eat! Not to mention peanuts and nuts! This story of having all kinds of grains from all the world available to you is not right! Until 1900s, man only bought locally and ate locally! We don't need to eat all kinds of grains. I am very healthy and strong this way.

Take care!

Well I'm finally facing the fact that sadly, chickpeas are off the list.

No matter what, I get sick, drained, HORRIBLE feeling when I eat them.

I have no idea why and I tried to deny it for the longest time as

I'm gluten free and vegetarian and there is so little I can eat. Chickpeas

were a big staple food for me in the past, but I started noticing the connection

to feeling bad and eating them so I gave them up for a long time.

Then I began testing, and sure enough, on the days I ate them I began

feeling depressed, drained, sick to my stomach and developing new

facial breakouts within the hour. In fact I seem even more bothered by them

than I am gluten! Gluten at least takes a few hours or more.

This sucks! :(

Share this post


Link to post
Share on other sites

Interesting your boyfriend's suggestion. Please don't break up with him until you get a result in your trial. Let us know. Thanks!

I have the exact same problem. Everytime I eat chickpeas I get all bloated and feel that I cannot digest them. The same thing (to a lesser extent)happens with lentils. And it really sucks because I love them!

My boyfriend is a horticulturalist, and he suggested this may be caused by the fact that those two crops are often grown right next to wheat, because they are complementary and help each other grow. We are trying to grow lentils in our own garden this fall, so I will let you know if that works :)

Share this post


Link to post
Share on other sites

It is my understanding that it's common practice to rotate chickpea and wheat crops so chickpeas are often cross contaminated at the farmer's field.  The fact that so many celiacs are on here who are able to eat them is impressive. Chickpeas, Chickpea flour, and even Chickpea cross contamination all make me ill.

Share this post


Link to post
Share on other sites
1 hour ago, nmolivo said:

It is my understanding that it's common practice to rotate chickpea and wheat crops so chickpeas are often cross contaminated at the farmer's field.  The fact that so many celiacs are on here who are able to eat them is impressive. Chickpeas, Chickpea flour, and even Chickpea cross contamination all make me ill.

Try sorting and cooking your own chickpeas from scratch, but you might just be intolerant to chickpeas.  

Share this post


Link to post
Share on other sites


Ads by Google:


To mysecretcurse-earlier today I was reading about recipes to make farinata-and one of the authors said, if you had gluten sensitivities-to look for specific dry beans that say they are gluten-free or not contaminated, because apparently it is a problem!  So don't give up on the chickpea! I don't know what kind of search you will have to do, but perhaps it's worth it-hope that helps! 

Share this post


Link to post
Share on other sites

I got the same reaction when I ate a can of Trader Joes chickpeas (headaches, body aches) started feeling bad.  Maybe I'm just intorant to chick peas.  I'll try dry beans that are gluten-free. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,928
    • Total Posts
      943,562
  • Member Statistics

    • Total Members
      67,187
    • Most Online
      3,093

    Newest Member
    Coyote13
    Joined
  • Popular Now

  • Topics

  • Posts

    • Wow, I also had pyloric stenosis that was misdiagnosed for some weeks as an infant (and almost died from it).  I also have Raynauld’s and I started following celiac diet, finding an immediate improvement of my symptoms.  I thought I was the only one that had all 3 of these diagnoses.   Interesting.
    • If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or ‘Arroz con Pollo’ as it appears on countless menus. This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer. View the full article
    • I was diagnosed with celiac at the end of October. My DGP IgA was tested September 12th and was 127. I just got it retested and it was 135. I have been eating gluten free since I was diagnosed. I thought the numbers should be going down. How long does it usually take for the numbers to start dropping? Right now I feel like I must be getting cross contamination somewhere.
    • Diagnosed at 57
    • Lex_, Again I am afraid Ennis_Tx is right here. Ennis_tx eats right and is eating all the right things and still has to take/supplement with Magnesium. The magnesium is a clue?  We need magnesium to make energy. I like to say as chlorophyll is to photosynthesis for the plant so is Magnesium for/to the Animal(s). Meaning we will run down without it. It is said "we waste away without enough Magnesium" Dr. Carolyn Dean wrote the book "The Magnesium Miracle" because people genuinely feel terrific when they take it. they are able to make energy again and function properly but the question remains  why? are we low in it the first place if we need it so much. Iron plays the same role in the blood/respiration but people still get IDA. It turns out low stomach acid limits our ability to absorb Magnesium and Iron. see this link about the role of gastric acid in Iron absorption. https://www.ncbi.nlm.nih.gov/pubmed/7286584/ How do we know this.  . . well it is has been studied and proven. look no further than the FDA box warning on PPI's entitled "FDA Drug Safety Communication: Low magnesium levels can be associated with long-term use of Proton Pump Inhibitor drugs (PPIs)" https://www.fda.gov/drugs/drugsafety/ucm245011.htm now this takes about 6 months of use to become low in magnesium but being low in stomach acid limits our ability to absorb Magnesium and why many people have to take it at 2x to 3x the RDA to get the desired effect. In fact the FDA says only stopping PPI's will reverses this condition.  Obviously  taking higher amount of Magnesium can help alleviate some of these symptom's but only raising the stomach acid will completely alleviate the condition. quoting "Although both patients' hypomagnesemia partially resolved with intravenous replacement, in both cases discontinuation of PPI treatment was necessary to stop ongoing symptoms and to stop magnesium loss." Hypomagnesimia is critically low Magnesiums akin to IDA. here is a thread about IDA and why this is so . . .  low stomach acid leads to low Iron levels. I think it will help explain why Celiac's often have to take Magnesium to help with their chronic fatigue symptom's. I hope this is helpful but when I helped my stomach acid levels my Magnesium begin to be better absorbed from the food I was eating. Nuts are good Magnesium sources especially Cashews and Almonds. So is chocolate hence Ennix_tx cocoa nibs etc. . . ***** this is not medical advice but I know taking Magnesium Citrate helped my energy levels. posterboy by the grace of God, 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things”        
  • Upcoming Events