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      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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Digestion Problems With Amaranth?
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6 posts in this topic

Last week I made a recipe out of "The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living" book, and the recipe had Amaranth in it. I had never used Amaranth before, but this recipe in particular made me pretty sick and I was unable to digest the amaranth at all :(

Any ideas why?

I am trying to experiment with alternative grains, and with cooking, but haven't been having a whole lot of luck.

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Ηey I am sorry you felt sick.

well amaranth is hard to digest (buckwheat is also hard) so you have to soak them first. this is a common "secret" for these grains. you can also soak nuts before consuming them. I think this will work good for you.

Meline

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Last week I made a recipe out of "The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living" book, and the recipe had Amaranth in it. I had never used Amaranth before, but this recipe in particular made me pretty sick and I was unable to digest the amaranth at all :(

Any ideas why?

I am trying to experiment with alternative grains, and with cooking, but haven't been having a whole lot of luck.

I believe Amaranth has insoluble fiber in it which can be very rough on the system. It scrubs the intestines.

I know I have issues with foods high in insoluble fiber, it could be that.

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many grains need 'prep' -- soaking, toasting, etc. to break down the outer 'shell'

amaranth is usually tolerated well and is not commonly a 'victim' of cross contamination

you might want to try the amaranth cereals or the flour if the grain itself is too difficult for you to digest at this time

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many grains need 'prep' -- soaking, toasting, etc. to break down the outer 'shell'

amaranth is usually tolerated well and is not commonly a 'victim' of cross contamination

you might want to try the amaranth cereals or the flour if the grain itself is too difficult for you to digest at this time

Hmm, thanks for the information. Previously, I got some amaranth and cooked it in a rice cooker. It tasted pretty good and all. It made me feel great. However, it came out rather quickly, and lots of the seeds were still visible in the bowel movement. This had me concerned, of course. I figured maybe grinding it into flour would help, but I haven't tried that yet since my Wonder Mill isn't supposed to grind amaranth (I'm wanting to replace it with a L'equip Vitalmill; let me know if you're ever in the market for a month-old Wonder Mill), and I don't have a blender. Would it be best to toast it before grinding it, digestion-wise?

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