May or may not have been the Quinoa. What else did you have with it?
]]>The point of the article on lectins is that some of them may cause a reaction for some people. It isn’t that lectins are a problem for people with a gluten allergy, and it doesn’t relate to celiac disease. The lectins in quinoa will be different. They may also cause a reaction but just because one reacts to wheat lectins does not mean to say one cannot eat quinoa. Hope that makes sense.
]]>Hi Cherie,
There isn’t a definite answer to your question.
Quinoa is in a different plant family from the others you mention.
Do you eat rice? That too is a seed.
The only what to know for sure is to try quinoa. If your reactions aren’t to severe, you might consider it. If your reactions are severe, then you will want to think twice.
Sorry I can’t be more definitive.
]]>I have allergies to seasame seeds and sunflower seeds. I was wondering if I would have an allergy to Quinoa as it is a type of seed? I have allergies to many other protein foods and finding it very hard to seek high protein foods other than meat. My other allergies to foods are: soy, eggs, legumes, ginger, pineapple, grapefruit, asparagus, milk, and I am wheat intolerant.
]]>Certainly if the boiled quinoa has too much moisture, that could cause more of a mold problem.
On the other hand, expecting home-made baking to last for ever is not realistic.
Store-bought baked goods are full of preservatives, so we get used to crappy food products with a long shelf life.
Rather than drying the quinoa in the oven, you might be able to cook it with less water.
Or how about adding quinoa flour to your banana bread?
As for the flute like symptoms you describe, they could possibly indicate an allergy.
The only way to know for sure it to notice if you get a similar reaction every time you eat a particular food.
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