Posted by Colleen
When I was a young girl I lived in Northern California and my sister and I marched in the Portuguese celebrations. I am Portuguese descent and this is a Portuguese tradition that is still done today. The food that is prepared is called, sopas, and this is served at a large gathering called a “festa”.
One of the other foods that a person can get at this festa is called Tremoco or Tarmose which is a lupin bean.
These beans are eaten as a snack. In Portugal and other Mediterranean countries they are served at the bar and eaten while having a beer and socializing.
I have personally bought the dried beans and made the snack but it is a process that needs to be followed carefully because they can be toxic. Lupin beans are a legume and are extremely bitter. They require lots of salt water soaking.
I recently bought a jar of lupin beans at one of the grocery stores that I shop, since I hadn’t had any of the beans in a long time. Then a few weeks later I came across this article about the bean and that it is being used in flours, especially gluten free baking, and the possibility of allergies when consumed.
By Dr Liji Thomas, MD
Lupin has shot into public attention as a legume with high protein content and one which offers better glycemic control. Derived from Lupinusangustifolius, its use, particularly in baked gluten-free products, has gone up steeply over the last decade, especially in Europe. However, the downside of this is also becoming apparent, with many reports of lupin allergies and even anaphylaxis cropping up.
Lupin allergy is seen mostly among patients who already are sensitive to peanuts, or who have atopic reactions such as eczema. However, severe lupin reactions may occur for the first time in adults who have never had any previous atopy or legume allergy. This may be due to the fact that they have never had any previous symptoms.
Symptoms of Lupin Allergy
As little as 0.5 mg of lupin flour can cause lupin allergy symptoms. The symptoms of a first-time lupin allergy may range from urticaria, swelling around the lips, and vomiting, to severe anaphylaxis. They also include rhinitis, asthma, and conjunctival irritation, especially when lupin flour is inhaled in the workplace by a sensitized individual. Sensitization is observed in approximately one out of three workers in such industries.
Mechanism of Lupin Allergy
The components in lupin which cause allergy are α- and β-conglutins, with γ- and δ-conglutins contributing to a lesser extent. Lupin may present a new antigen which evokes a new allergy. However, all individuals who are sensitive to lupin flour do not have clinical allergies.
Diagnosis and Treatment
Lupin allergy is diagnosed using medical history followed by skin tests and specific IgE testing. However, even the patch test can cause symptoms of allergy in people who are very sensitive to lupin. Children who have peanut allergy should be tested for lupin allergy as well. Prevention of lupin allergy requires avoidance of the ingestion or inhalation of lupin flour. Symptomatic treatment of the allergy with corticosteroids, bronchodilators, and eye drops may be required depending on the specific presentation.
If anyone is interested in the Portuguese sopas email me and I would be glad to email a copy of my recipe to you. My email address is on the about page.