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Hi All--

I think I owe ya'll a number of summaries, so I'll start with the easiest. Several weeks ago, I asked the list if anyone recalled a post to this list a few years ago regarding difficulties some celiacs experienced with beans/legumes/bean flours? Two people wrote to tell me that many celiacs react to legumes because of the casein proteins - if you're sensitive to casein in milk, you're probably going to be sensitive to beans/bean flours. Dry beans also contain large quantities of phytic acid, a known GI irritant (according to one respondent).

I am exceedingly disappointed in my body. Giving up wheat (gluten) was one of the most difficult things I've had to do - I was a bread freak, lived in the heart of the wheat belt! Two years ago or so, I found Bob's Red Mill GF Wonderful Homemade Bread mix. It didn't totally agree with me, but it was the closest thing to my love in life that I ignored the symptoms. Then came Manna from Anna bread mix and I was in heaven (albeit still not feeling well). Now, I've found I can't eat chili with kidney beans (or any beans) any longer and have had to switch to almond milk. I know that I am also very lucky not to be sensitive to more things, so forgive me for whining.

Cheers,
Ayn in Alabama






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