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Well, just like so many other grains, or grain-substitute products, it turns out that a lot of quinoa may be cross-contaminated with barley or oats.
In 2007 HaRav Gedalia Dov Schwartz, Shlit”a, the Av Beis Din of the Chicago Rabbinical Council, issued a
p’sak that quinoa is not considered kitniyos and therefore may be used on Pesach. Most of the quinoa comes
from Peru and Bolivia and has been grown in areas where other (problematic for Pesach) grains were
generally not grown. However, as the popularity of quinoa has risen, this is no longer the absolute case. This
was confirmed this year by a Star-K mashgiach who visited Bolivia and found that barley does indeed grow in
those areas. It was also recently discovered that some farmers cover their quinoa with barley and/or oats to
keep the birds from eating the quinoa while it dries. Finally, there is a concern that the sacks used to transfer
the quinoa may have been previously used to hold barley or oats.
We have, therefore, determined that the only way to allow quinoa for use on Pesach is to track the quinoa
from certain farms that are free from the above concerns.
Safe sources for quinoa are listed in the article from which that quote is taken:
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
CRAP! Literally!! I made a batch of quinoa last night - a mix of 2 brands, red and regular quinoa. I hadn't made it in months. It turned out delish. Today my D has become unusually watery. One was a Trader Joe's brand -- now I have to write to them to see if they carry one of these??
I boil it with half chicken stock and lots of seasonings -- onion powder, garlic powder, herbs, salt. I often add frozen mixed vegetables partway through to make a pilaf. For breakfast, I've made it with sliced almonds, raisins, cinnamon etc. You always need to add flavors in my opinion.
Well, that certainly explains why I didn't tolerate it when I tried it - thanks for posting it Tex.
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Now it's getting interesting. Somone on my celiac listserv posted this. Check out the link and the HUNDREDS of GF people complaining they react badly to quinoa!
This is very interesting, and timely for me. I am doubled over in pain after having quinoa for lunch. I also started new antibiotics this week, so I thought that was the problem, but I took those with breakfast, and didn't start feeling all this pain until after lunch. I just looked at my package of Quinoa, it's Nature's Earthly choice organic, marked gluten free, but apparently not tested for gluten. (product of Bolivia and/or Peru). The same thing happened after dinner last night (again, quinoa & the antibiotics, so I assumed it was the meds...)
Also, noticed some references to people having reactions to quinoa on this website: (I guess it could be from cross-contamination but I'm not sure they reference that or just assume that these people who are posting about severe stomach pain are intolerant to quinoa).
So THAT explains it. I have had reactions to quionoa and couldn't figure out why. Shoot! I'll have to try and get some of the quinoa approved for Passover. Thanks for posting this, Tex!
CRAP was my immediate reaction to reading about the quinoa, too. I usually eat it as tabbouleh and blame any gurgles on the veggies I put into it. It is my favorite thing to bring on trips or have on hand for a snack. Double Crap.
I was so delighted today when I made my own quinoa flour. I use quinoa flour in my bread recipe as well. I just bought a huge bag from Costco, Organic Earthly Choice, product of Bolivia. It does note that it is produced on equipment shared with peanut and tree nut products.
This disease is just such a pain in the butt.
Sheila W
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
While I've never had terrible gut pain from eating quinoa, I don't eat it. Frankly, it comes out looking exactly like it did when it went in, undigested. To me that was a sign to cut it from my "safe" food list. I do better with gluten-free pasta, and rice.
CoryGut
Age 71
Diagnosed with Lymphocytic Colitis Sept. 2010
On and off Entocort(Currently Off)
A very interesting article just came out showing that SOME kinds of quinoa, even ones that test under 20ppm for gluten, may cause an inflammatory process for people with Celiac.
Yes, I'm trying to get my parents to enter the green banana flour business. They grow lots of bananas on the farm which are primarily sundried for snacks, since they are not a type that can be exported fresh. My mom is going to try making some homemade pasta with banana flour to see how it turns out.
One was a Trader Joe's brand -- now I have to write to them to see if they carry one of these??
I do better with gluten-free pasta, and rice.