Quoted from PCUK-Positive
...also remember that food can affect you may hours late then when you eat it, delayed reactions are very common, especially for dairy and wheat.
Quoted from JoyI've gotten quinoa (mixed types in WF) a few times. Sometimes I can eat it and I'm just fine. It is a beneficial and I know it has a lot of protein and fiber.
But there are a few times, like tonight, when I made a small quantity to have with broccoli and kale chips that after one spoonful it got stuck in my throat. It did not want to get digested.
I don't know what it is.
Quoted from D.L.Anyone else have a problem eating quinoa? I made some for breakfast and immediately got a runny nose after just eating a couple of spoonfuls. After eating more, I got congestion and an earache. Now I have all that plus phlem in my throat and a sinus headache. And my heart is beating too fast. This was the traditional quinoa. Same thing happened a year ago when I tried the red version. I am apparently allergic to all grains, including those containing gluten. Quinoa is gluten-free. Now I have to suffer all day because I can't take allergy meds. Great. I'll take some vitamin C and a couple other supplements, though, which will help some.
Quoted from ABJoe
I'm the same with many foods... There are times when the body just doesn't want a specific food. Sometimes I'll avoid a specific food for several months, then I'll need to eat it several meals in a short period... Go with the flow and enjoy it!
:)Quoted from AvernoThe passing fads I've always thought were a message about a deficiency. Or at the very least, a flavor "itch" that once scratched, seems completely satisfied or can re-emerge later to become more of a regular. Whatever it is, I'm pretty sure it's not just about taste or food interest.
:o They would be nuts then >:(Quoted from AvernoOr perhaps the suppliers and packagers have compromised the purity with fungicides and such that our bodies might react to in subtle ways.
Quoted from yaeli
:o They would be nuts then >:(
I can only hope organic producers don't do this (pray)
Quoted from LinI have noticed I am sometimes okay with quinoa and other times not. Found there has been studies on quinoa and they recommend you find out the cultivar if you have gluten issues:
Of the 15 quinoa cultivars tested, 4 had measurable concentrations of toxic epitopes, but they were below the maximum permitted for a gluten-free food. In other words, the 20 parts per million (ppm) threshold of gluten that by definition allows a food to be deemed ‘gluten-free’, was not exceeded.
However, two cultivars, Ayacuchana and Pasankalla, did stimulate the immune system to react in a way that is comparable to a gluten-containing food.