New Gluten-Free Ingredient May Cause Allergic Reaction

Reprinted from Medical

A popular new ingredient in gluten-free products could be causing an allergic reaction, according to a Kansas State University food safety specialist.

Lupin, a legume belonging to the same plant family as peanuts, is showing up as a wheat replacement in an increasing number of gluten-free products. The U.S. Food and Drug Administration is now issuing an alert, urging consumers with peanut and soybean allergies to read labels before buying these products.

“Lupin is a yellow-colored bean that’s very popular in Europe, Mediterranean countries, Australia and New Zealand,” said Karen Blakeslee, Kansas State University extension specialist in food science and coordinator of the Rapid Response Center. “However, it is new to the United States and because of that, many consumers have never heard of it and may not realize that lupin has the same protein that causes allergic reactions to peanuts and soybeans.”

Allergic reactions can have various symptoms, including hives, swelling of the lips, vomiting, breathing difficulties and anaphylactic shock. Even those without allergies to legume products need to be aware of the ingredient.
“You can become allergic to something at any point in your life,” Blakeslee said. “If you do start seeing any symptoms of an allergic reaction, stop eating the food immediately and contact your doctor.”

The FDA expects lupin to become a popular product in the gluten-free arena because of its many health qualities. It is high in protein and in dietary fiber—which helps lower cholesterol—and is low in fat.

Manufacturers are required to list lupin on the food label. The FDA is actively monitoring complaints of lupin allergies by U.S. consumers.

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Much love and good health,

Lori Ostenfeld

One Size Does Not Fit All


When it comes to nutrition, one size does not fit all.

That means what works for me may not be best for you.

So I invite you to get to know your body- intimately.

Explore and learn…

What type of foods help it feel energized and satisfied?

How much sleep it needs to feel energized and alive?

What type and frequency of exercise is optimal?

When you know what your body needs to flourish and give it what it needs- life is easier and more fun.

As a nutritionist, the most common reason people came to see me was to lose weight.

Everyone wanted the prescription that would lead to sustainable weight loss. The simple and obvious answer is always you have to eat less calories and/or expend more energy if you want to lose weight.

Each of our bodies is made up of trillions of cells configured in a unique arrangement that makes you “you.” Therefore the combination of food, exercise and sleep that is optimal for my health may not be optimal for you. Only you know what’s best for you.

Some ‘experts” say stay away from carbs and sugar. I’ve tried this before and it wasn’t sustainable for me. Who knows, I may try it again in the future and things may be different, but for now it’s a “no go.”

I choose to follow a gluten free lifestyle because when I do- I feel significantly better.  But, it’s not always easy because I love hot italian bread- especially fresh out of the oven.

Gluten intolerance (GI) is real and when I fall of the wagon and indulge in too much gluten, my body isn’t shy about letting me know. I feel fatigued, experience frequent migraine headaches, mood swings and my joints ache. I basically just want to crawl up in a ball and take a really long nap.

When I first found out I was GI, I searched and searched for foods that were appealing to my palate. Although I found some, when I took a closer look at the ingredients some weren’t really healthy and many labeled GF and Vegan were loaded with sugar.

I decided there had to be a better way and that’s why I founded Lovecakes by Lori.

My intention is to share information, recipes and products with you that I have found helpful on my journey so together we can live happily, healthy even after.

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Much love and good health,

Lori Ostenfeld