Jump to content
  • 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

Grinding Sesame Seeds/tahini


123glldd

Recommended Posts

123glldd Collaborator

So I've been wanting to add sesame seeds to my diet for their calcium. I know some people have a problem with sesame and I'm very jumpy about trying new foods right now so I was wondering if any of you knew if grinding up the sesame into tahini like paste makes it less likely to upset the stomach because it would possibly not be as hard to digest? Thoughts?


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



Celiac.com Sponsor (A8-M):



Pegleg84 Collaborator

Hi Wendy

Does sesame give you problems? If not, then whole grain is probably fine. If yes, then I suppose having it as a paste might make it easier to digest (I have similar problems with things like quinoa. I can't handle the whole grain but quinoa flour is fine).

I would buy some tahini (or even better, some hummus) first and see how that treats you before going through all the effort of grinding your own.

Good luck and hope it works out!

123glldd Collaborator

Yeah I've never had a problem but i've been on a very limited diet since august and so i dunno if it will cause me problems now.. Many things that didn't use to..do now. I've thought about buying gluten free tahini..was just wondering thoughts on the subject. I mean sometimes i wonder if in order to get nutrients into me with how nervous i am i should just eat baby food for half my meals lol

tarnalberry Community Regular

Baby food isn't necessarily any more nutritious. But I wanted to suggest, if you haven't already, to look into some meditation classes. I am NOT trying to say "all your food reactions are stress", but stress hormones have a very strong influence on the digestive system (they slow it down, at a molecular level) as well as generally increasing inflammation. So, learning how to reduce stress levels (as one would measure them diagnostically through blood tests, not simply through "I don't think I feel stressed" alone) may also help your symptoms as you continue to look for your problem foods.

123glldd Collaborator

Yeah i didn't necessarily mean nutritious but....easier to digest maybe? lol I've thought about meditation stuff...tho right now i feel so sick most of the time lately I don't even wanna go out in the car to go to anything. Been listening to relaxation tapes etc to try and feel a little better though.

tarnalberry Community Regular

Totally don't have to get into a car to work on relaxation. You just start by breathing. Two exercises you could do:

1) Count your breath. Sit or lie, comfortably, and count every inhale/exhale set. When you get to 10, start over at 1. If you lose your place, start over at 1. If you suddenly realized you stopped counting and were thinking about what you were going to eat next, start over at 1. Do this for 5 minutes at first, and work your way, a few minutes more at a time, up to 20 or 30.

2) Count the length of your breath. Sit or lie, comfortably. As you inhale, count (maybe every second, but the exact timing isn't important), and do the same as you exhale. So, many people may start with a 3-count (3-second) inhale and a 3-count (3-second) exhale. Watch that pattern for a while, and then start to lengthen the exhale, one count at a time, taking a few minutes every time you add one count to your exhale to repeat that pattern. Repeat up to three times (or whatever gets you to an exhale that is twice as long as an inhale). Any time that you feel short of breath or anxious from the breathing practice, stop counting, breath normally, and try again after a few minutes.

(The point of these is to keep a long breath and a long exhale, to reduce the activation of the sympathetic nervous system (flight-or-fight stress hormones) and increase the activation of the parasympathetic nervous system (the relaxation hormones).)

Archived

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

  • 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 replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

    2. - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

    3. - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,598
    • Most Online (within 30 mins)
      7,748

    Caroline Alexandria
    Newest Member
    Caroline Alexandria
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
    • Scott Adams
      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.