A few weeks ago I made a large batch of some red lentil soup. Lots of goodness and lots of color. But as I ate a few spoonfuls I started having my usual (and horribly familiar) gluten-contamination reactions. Lots of tingling in my neck, numbness in my arms and legs and a weird foggy feeling in my head. My eyes start to itch in the corners of my eyes and after a few hours I have a very bloated and sick tummy. To say I was disappointed and flabbergasted was an understatement. I do so much to make sure my family and my food is gluten-free in my house and to be contaminated or poisoned in my own kitchen just makes me feel awful (and sick in more than one way!).
I did some thinking, researching and googling and came up with the conclusion that the red lentils I used and did not soak and rise like I usually do were crossed contaminated with some other gluten-grain. I went back to the bulk package of red lentils that I poured from to make my soup. I usually take the time to soak and rise the lentils, but on this particular day I was in a rush to make dinner and just trough the lentils in the pot and stirred. I regretted that very much when I had a nice pot of soup that had been gluten-fied after it was cooked. I donated the soup to some friends that can eat gluten and rested and waited a few days for the reaction to go away.
This experience was a reminder to me how sensitive my body is to gluten. I sometimes think that maybe it is just in my head and it's all a game. When I accidentally take in the gluten I am abruptly reminded that is not the case. I am in fact severely allergic and sensitive to the ugly gluten.
Whole Life Nutrition's Lentil Contamination video on Vimeo and recipe post about lentils.
Gluten-Free Life with Jen
Above are some links that helped me understand the cross-contamination of the lentils. Red lentils ARE gluten-free, but many times they are mixed with other gluten-grains in the harvesting and packaging process. In the future I will be cleaning and soaking my lentil to make sure there is no other grains in the mix, and also if I can find them, plan on buying certified gluten-free, non-bulk red lentils. I love red lentils and will go the extra mile just to make sure I am getting a red lentil that will not make me sick and sad for a few days after accidentally eating. It's no fun. It is again a very clear reminder that healing from gluten doesn't always mean you will not accidentally have a gluten attack ever again. It sometimes happens and it sometimes even happens with the best intentions and efforts.
Has this ever happened to you? Any good/ bad news you would like to share with my findings? Please leave a comment below so we can all know more on the issue. Thanks!