Celiac Indian

Happier and healthier without gluten and lactose

What is Lupin?

Lupin (sometimes called “lupine”) is a legume belonging to the same plant family as peanuts. “For many people, eating lupin or a lupin-derived ingredient, such as a flour, is safe,” says Stefano Luccioli, M.D., a senior medical advisor at the Food and Drug Administration (FDA). “But there are reports in the medical literature of allergic reactions to lupin, some of which can be severe.”

Reactions can include anaphylaxis (a severe response to an allergen that can include shock), which is life-threatening and can occur very quickly. Allergens are substances, such as lupin, that can cause allergic reactions.

As with most food allergens, people can develop an allergy to lupin over time. However, for people who have an existing legume allergy, eating lupin could cause an allergic reaction on first exposure. Studies show that people who are allergic to peanuts, in particular, appear to have a greater chance of being allergic to lupin. “While many parents know to look for and avoid peanut ingredients in the diet of their peanut-allergic child, they may have no idea what lupin is or whether it is an ingredient that could cause their child harm,” Luccioli says.

Although lupin is a food staple for many Europeans—who may be more aware of its allergenic properties and are accustomed to seeing it listed as a food ingredient—it is relatively new to the U.S. market. Some Americans may not have heard of this legume, which can be found in the form of lupini beans at Italian and other ethnic specialty stores, as well as in packaged food products.

Often Found in Gluten-Free Products

But lupin is likely to become more popular, especially because lupin-derived ingredients are good substitutes for gluten-containing flours and are frequently being used in gluten-free products.

“We’re seeing more gluten-free products on the grocery aisles these days,” Luccioli says, and increasingly, consumers are more aware of gluten and are buying these products. Therefore, it’s increasingly important that they recognise that lupin is a potential allergen.

Read the Label

The law requires that food labels list the product’s ingredients. When lupin is present in a food, it is therefore required to be listed on the label. So, consumers wishing to avoid lupin — and those with peanut allergies, who need to be particularly careful — can identify its presence by looking for “lupin” or “lupine” on the label.

What should you do if you believe you are having an allergic reaction caused by lupin or a lupin-derived ingredient? (Symptoms of a possible allergic reaction include hives, swelling of the lips, vomiting and breathing difficulties). “Stop eating the product and seek immediate medical care or advice,” Luccioli says.

FDA is actively monitoring complaints of lupin allergies by U.S. consumers, he adds. You or your health care professional can help by reporting lupin-related adverse events (possible reactions from eating it) to FDA in the following ways:

  • By phone at 240-402-2405
  • By email at CAERS@cfsan.fda.gov
  • By mail at: FDA, CAERS, HFS-700, 2A-012/CPK1, 5100 Paint Branch Parkway, College Park, MD 20740

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

I’ve missed fluffy, soft roti’s the most. I was overjoyed when I connected with Purnima Arora, India who found the perfect trick to making ‘gluten free roti’s.’ 

With her permission, I’m sharing her recipe here for all to try & enjoy. 

Gluten Free Roti :


1 cup Jowar flour (millet flour)

1.5 cups of water 

Salt, as per taste.  

Step 1. Heat water in a heavy bottom sauce pan, add salt (as per taste). When the water begins to boil, add the jowar flour to the mix. Using a ladle stir vigorously avoiding lumps. Keep stirring until the water has been absorbed by the flour. (takes about 3-4 minutes).


Step 2. While the mixture is still warm, roll into balls for roti preparation. image

Step 3.Apply a little dry jowar flour and using a rolling pin flatten it into the desired shape of the roti.


Step 4. Heat the flat pan (tava) on which you make roti’s. Place the flattened roti’s on it and heat it as you would any normal roti. Cook evenly on both sides. 


Step 5. You can also place it on the hot flames and see it fluff up.


PS: Please make sure there is no source of cross-contamination by cleaning the tava and the general cooking area, especially the stove if you’re going to use the hot flames to fluff the rotis. 

Enjoy :) 


With the abundance of gluten free processed food that’s hitting the markets on an almost daily basis, it is vital that we understand and accept that “Just because something is gluten free, it does not mean it is healthy too.” 
Make healthy choices - with regards to food, life and everything that you do. 


With the abundance of gluten free processed food that’s hitting the markets on an almost daily basis, it is vital that we understand and accept that “Just because something is gluten free, it does not mean it is healthy too.” 

Make healthy choices - with regards to food, life and everything that you do. 


Sometimes I don’t know if I love how much I fear gluten or if I fear how much I miss gluten.

Sometimes I don’t know if I love how much I fear gluten or if I fear how much I miss gluten.

(via antigluten)

Because eating nutritious meal is just as important as eating gluten free. 



WHAT WE NEED: B-vitamins (thiamin, riboflavin, niacin, and folate), iron, and fiber.

  • Look for whole grain + gluten free; products containing things like: whole grain corn, whole grain rice, millet, teff, or sorghum.
  • Consume more foods with…

Well written & important.

 Celiac is a genetic disease. That means if you have the gene, you are predisposed to getting the disease. At any time in your life, you could develop the disease, though you may not develop symptoms. 
• Even if you have it, a blood test may not reveal its presence. The gold standard is a specific blood test, a small-intestine biopsy and positive response to a gluten-free diet.
• 1 in 133 Americans have celiac.
• 1 in 22 people who have parents or siblings with celiac have the disease.
• The only treatment is a gluten-free diet, though there is research under way that could produce an enzyme people could take in addition to or to supplant the diet.

World statistics : Celiac Disease 

Celiac Disease is an autoimmune disease that is not restricted to one part of the world nor is it restricted to the age.

If you have the gene for it, there’s a likely chance the disease may manifest it self. This is one of the prime reasons why, if you’ve been diagnosed with celiac disease, getting  your family tested is strongly advocated. Getting the test done DOES NOT in any way confirm you’ll the disease for sure, it just prepares you for it. The test only tells you if you are susceptible to it. So that, if and when, you do start showing symptoms you know the best thing to do is stop eating gluten. 

Spread the word. Let’s create as much awareness as possible about this disease.

Looking to boost your immune system, Kathy Smart, shares some of her wisdom with the audience at The Gluten Free Expo in Toronto.

One grain more, a parody of “Les Miserable” is an entertaining musical about the trials and tribulations of living with any kind of food allergy, including gluten. 

originally by: http://www.onegrainmore.com

What is Celiac Disease? 



This, my friends, is the skin of a meal worm. One of several segments I found after dumping a box of Betty Crocker Gluten Free Yellow Cake Mix into a bowl. I’ve emailed the company, but I’m going to tell you I never would have sifted through the cake mix had I not caught just  glimpse of something weird when I was pouring it into a bowl.

I’m still resisting the urge to vomit.

GF and Celiac friends, watch your Betty Crocker products carefully. You might be eating worms.


Please take note, everyone. 

Oh! John Pinette, you make me laugh. 

John Pinette's 'still hungry' tour - if you get the opportunity to attend, don't miss it. 

If you want to see the entire show, here’s the link :http://www.youtube.com/watch?v=KFUgt8hLP30 

Factual information from ICDS 2013