Is Beans Gluten Free?

    12 Nov
    Is Beans Gluten Free?

    Generally speaking, beans are naturally gluten-free. However, it’s important to check packaging labels, as some prepared bean products may contain added ingredients that contain gluten or may be processed in facilities that also handle gluten-containing foods.

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    Health Information
    Benefits of Beans

    High in protein: Beans are an excellent source of plant-based protein

    Rich in fiber: Promotes digestive health and helps maintain healthy blood sugar levels

    Low in fat: Most beans are naturally low in fat, making them heart-healthy

    Packed with nutrients: Contains vitamins and minerals like iron, folate, magnesium, and potassium

    May lower cholesterol: The soluble fiber in beans can help reduce LDL (bad) cholesterol levels

    Helps with weight management: The combination of protein and fiber helps you feel full longer

    Stabilizes blood sugar: The complex carbohydrates in beans are digested slowly, preventing spikes in blood sugar

    Antioxidant properties: Many beans contain antioxidants that help fight free radicals in the body

    May reduce cancer risk: Some studies suggest that regular bean consumption may lower the risk of certain cancers

    Improves gut health: The fiber in beans acts as a prebiotic, promoting beneficial gut bacteria

    Budget-friendly nutrition: Beans are an affordable source of many essential nutrients

    Versatile in cooking: Can be used in a wide variety of dishes, making it easy to incorporate into your diet

    May increase longevity: Regular consumption of legumes is associated with increased lifespan in some populationsRemember that different types of beans may offer slightly different nutritional profiles, but all are generally beneficial to health when consumed as part of a balanced diet.

    Who should avoid Beans

    People with alpha-galactosidase deficiency (a digestive enzyme)

    Individuals with irritable bowel syndrome (IBS), especially during flare-ups

    Those with inflammatory bowel diseases (IBD) like Crohn’s disease or ulcerative colitis, during active phases

    People following a low FODMAP diet for digestive issues

    Individuals with a legume allergy

    Those with gout or a history of gout attacks (particularly for certain bean varieties)

    People with kidney problems, who may need to limit their intake of high-potassium foods

    Individuals prone to kidney stones (due to high oxalate content in some beans)

    Those on blood-thinning medications (due to high vitamin K content in some beans)

    People with G6PD deficiency (a genetic disorder), particularly when consuming fava beans

    Individuals following specific low-carb diets

    Those with severe gastrointestinal sensitivities or disordersIt’s important to note that many of these restrictions are situational or apply only to certain types of beans. Always consult with a healthcare professional for personalized dietary advice.

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    Description

    The Anti-Gluten Pills

    Anti-Gluten Pills from Little Helpers help you break down unwanted gluten in your food. So you will have less to worry about unpleasant reactions in your body and you can enjoy good food again ! The pills contain 100% pure Tolerase® G, a highly effective gluten-degrading enzyme capable of breaking down more than 86% of the immunogenic parts of gluten within 10 minutes, even before they leave the stomach and can cause a physical reaction.
    Our pills were developed in the Netherlands by Royal DSM and are proven to be the most effective gluten pill on the market.Read our complete research and scientific evidence.

    Instructions

    Take 1-2 capsules before any meal that may contain gluten or traces of gluten. The effect may vary from person to person so gluten consumption should still be treated with caution. Listen to your body. Note: This is not a solution for celiac disease, however, it can provide peace of mind for cross-contamination outside the door and is extremely effective for people without celiac disease who are sensitive.

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    What is Tolerase® G?

    A new Approach for People with Gluten Sensitivity:
    Explore the Science and Benefits of Tolerase® G.

     

    Relief from Gluten Sensitivity

    In the fight against gluten, there is a unique supplement that stands out: Little Helpers anti-gluten pills with 100% Tolerase® G.

    This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by  Royal DSM  and has been scientifically proven to be effective in breaking down gluten residues​ ( 1) ​. Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten toxicity​ ( 2) ( ​​3 ) ​.

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    What is Gluten?

    Gluten is a group of proteins found primarily in grains such as wheat, barley, and rye. These complex proteins give shape, strength, and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why about 13% of the world’s population is sensitive to gluten in their diet​ (1)​.

    How Tolerase® G Works

    It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).

    Studies have shown that a newly identified prolyl endoprotease derived from Aspergillus niger can effectively break down gluten proteins. This enzyme works optimally at a pH of 4–5, remains stable at pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).

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    Related Gluten Free Products
    Here are five gluten-free options similar to beans, along with short descriptions:
    Lentils: Small, lens-shaped legumes that come in various colors. They cook quickly and are rich in protein, fiber, and minerals. Lentils are versatile and can be used in soups, salads, and as a meat substitute.
    Chickpeas (Garbanzo beans): Round, beige-colored legumes with a nutty flavor. High in protein and fiber, chickpeas are commonly used in Mediterranean and Middle Eastern cuisines. They're great for making hummus, falafel, and adding to salads.
    Quinoa: A seed that's often used as a grain substitute. It's a complete protein source and rich in minerals. Quinoa has a slightly nutty flavor and fluffy texture, making it perfect for salads, side dishes, and as a base for grain bowls.
    Amaranth: A tiny, ancient grain-like seed that's gluten-free and high in protein. It has a slightly peppery taste and can be cooked like rice, popped like popcorn, or ground into flour for baking.
    Buckwheat: Despite its name, buckwheat is not related to wheat and is gluten-free. It's a seed with a nutty flavor that can be cooked whole, ground into flour, or used to make soba noodles. Buckwheat is rich in minerals and antioxidants.

    Frequently
    Asked Questions

    What beans are not gluten-free?
    Most beans are naturally gluten-free. However, some processed bean products may contain gluten due to additives or cross-contamination during manufacturing. Baked beans are one example that often contains gluten from added ingredients like malt vinegar or wheat flour. It's important for those with celiac disease or gluten sensitivity to check labels carefully when buying canned or pre-prepared bean products.
    Do any vegetables have gluten?
    Gluten is a protein found in wheat, barley, and rye. Vegetables themselves do not naturally contain gluten. However, some processed or prepared vegetable products may contain gluten due to added ingredients or cross-contamination during manufacturing. It's important for those with gluten sensitivities or celiac disease to carefully check labels and preparation methods when consuming prepared vegetable dishes.
    Do eggs have gluten?
    No, eggs do not contain gluten. Gluten is a protein found in wheat, barley, and rye. Eggs are naturally gluten-free and safe for people with celiac disease or gluten sensitivity to consume. However, it's important to be cautious of potential cross-contamination if eggs are prepared in facilities that also handle gluten-containing ingredients.
    Are Van Camp's baked beans gluten-free?
    Van Camp's baked beans do not contain any gluten ingredients in their standard recipe. However, the company does not specifically label their products as gluten-free. There's a possibility of cross-contamination during the manufacturing process. For those with celiac disease or severe gluten sensitivity, it's best to contact the company directly for the most up-to-date information on their gluten-free status.