Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

49 Yo Bodybuilder Needing Advice.
0

13 posts in this topic

Hello all,

First time poster.i have been diagnosed celiac since January 2012..My one year endoscopy showed villi in partial remission ,but have along way to go.I am having trouble with complex carbs the only ccs I can handle without bad gas and bloating is sweet potatoes and regular potatoes.I am needing other options for my glycogen storage.I am worried about the damage of gluten-free grains since it causes this reaction .I know it's not causing villous atrophy ,but will it set my intestinal healing backwards if I eat these grains .I am obviously fatiguing due to the lack of good complex carbs.IS it also unhealthy to only eat nightshades as my source of carbs as glycogen? Thank you very much for your time.

Charlie

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have luck with adding blanched vegetables to nut or coconut water based smoothies. Zero to very little fruit. You may try adding bean powder or cooked beans to smoothies? Or, make bean cakes? Lots of recipes out there.

What about squash/pumpkin? I could see both in smoothies or a "pattie". I use leftover squash to make a pan fried pattie to lay fried eggs on...I eat that before a workout.

0

Share this post


Link to post
Share on other sites

There are gluten free energy bars, the ones I've had so far are Perfectly Simple (by ZonePerfect), Pure organic, ThinkThin, ProBar and ProMax.

I haven't conducted an extensive study into every flavor, you should verify each one individually by label and by eating only one kind a time to see your actual reaction.

 

Have you really tried all the carbs? There are quite a few of them... Quinoa, amaranth, teff, oats (has to be certified gluten-free though, not just any oats), sorghum, tapioca, corn, beans, legumes, and plain old rice.

You will probably have to prepare it all yourself since restaurants in general can’t be trusted. I’ve gotten quite decent at making my own bread out of these things, most of which I never heard of before becoming gluten intolerant.

0

Share this post


Link to post
Share on other sites

Thank you all for replying I will try some of the things you have described.any help I can get means a lot .

0

Share this post


Link to post
Share on other sites

I am a silent celiac .I don't know when I'm being glutened,however my joints seem to ache when I do get glutened.I have reactions to any grains especially quinoa.I am not sure if I should still eat it knowing its gluten free and a great source of complex carbs or is it hurting me to eat.I am still in recovery mode.Will it retard my healing to eat it ?

0

Share this post


Link to post
Share on other sites




Not all reactions are to gluten.  Some of us have additional intolerances.  I cannot eat quinoa, nor millet or amaranth.  However, I handle sorghum, buckwheat and teff perfectly well.  You will have to identify your own intolerances.  It makes no sense to eat something that makes your joints ache.

0

Share this post


Link to post
Share on other sites

Quinoa does need to be washed, it has a natural pesticide which will cause you some reaction if not washed properly. You might be racting to that and not the grain itself.

0

Share this post


Link to post
Share on other sites

Rice, corn pastas, gluten-free bread, some fruits

0

Share this post


Link to post
Share on other sites

Hello all,

First time poster.i have been diagnosed celiac since January 2012..My one year endoscopy showed villi in partial remission ,but have along way to go.I am having trouble with complex carbs the only ccs I can handle without bad gas and bloating is sweet potatoes and regular potatoes.I am needing other options for my glycogen storage.I am worried about the damage of gluten-free grains since it causes this reaction .I know it's not causing villous atrophy ,but will it set my intestinal healing backwards if I eat these grains .I am obviously fatiguing due to the lack of good complex carbs.IS it also unhealthy to only eat nightshades as my source of carbs as glycogen? Thank you very much for your time.

Charlie

If you are fatiguing due to the lack of good complex carbs try upping your fat intake . Save your sweet potatoes for post workout and try increasing your consumption of good fats,,,, nuts and seeds .

While the bodys preference may be  complex carbs it will utilize the fats in the same way .

Sweet potatoes are not a nightshade. Regular potatoes are a night shade and can be  highly inflammatory .

0

Share this post


Link to post
Share on other sites

Thank you very much I will try rinsing and upping my fat intake as well

0

Share this post


Link to post
Share on other sites

Hello all,

First time poster.i have been diagnosed celiac since January 2012..My one year endoscopy showed villi in partial remission ,but have along way to go.I am having trouble with complex carbs the only ccs I can handle without bad gas and bloating is sweet potatoes and regular potatoes.I am needing other options for my glycogen storage.I am worried about the damage of gluten-free grains since it causes this reaction .I know it's not causing villous atrophy ,but will it set my intestinal healing backwards if I eat these grains .I am obviously fatiguing due to the lack of good complex carbs.IS it also unhealthy to only eat nightshades as my source of carbs as glycogen? Thank you very much for your time.

Charlie

Hmm.. You should try a low carb/high fat diet. The first few weeks are tough, but after that you get continuous energy and no need for carbs! For body builders though, they have a "refeed" day, where you eat low fat and high carb to restore your glycogen stores... Just a suggestion, if you can't find much carby things to eat. Ohh, and this diet is also amazing for fat loss! It's actually the diet that helped me realize my gluten intolerance!

0

Share this post


Link to post
Share on other sites

Thank you Tay.I will definitely look into upping fat intake .i am really trying to increase my lean mass .

0

Share this post


Link to post
Share on other sites

I'll try upping my fat intake as well.  If was feeling SO sluggish at the gym for awhile...upped my carb intake and my energy was great...however, my body hates carbs in all other ways (my skin breaks out in seborrhea, I bloat like crazy, get headaches, standard candida reaction stuff).  Doing a massive grocery shopping trip followed by cooking this weekend - guess I'll be stocking up on avocados and almond butter as well.  Desperately need to find the right balance - I hate those gym days where your muscles have the potential to do so much more than your energy stores will allow

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,354
    • Total Posts
      920,511
  • Topics

  • Posts

    • Welcome!   You were smart to think about cross contamination.  Although it is great that there are so many gluten-free options out there, in the beginning it is best to try a whole foods diet, until your son feels a bit better.  The learning curve for the gluten-free diet is steep.  It is better for you to get everything down before letting others feed him.   When I was diagnosed, my hubby had been gluten free for 12 years.  I thought I knew the drill and converted right over to those gluten-free goodies I baked him.  Turned out, like many of us, I had some food inolerances not related to gluten but as a result of gut damage.  So, additives like Xantham gum made me think I was getting glutened, but I was not.  So, again, try to stick to naturally gluten free foods that are less processed for a while.  When you do venture out, I use "find me gluten free" and read the reviews from celiacs (not a person who thinks gluten-free is a way to lose weight! )   Here are some great tips from out Newbie 101 thread:  
    • I have the same problem. Was told it was psoriasis but no treatments worked even injections. I was daignosed celiac in may, and noticed a year ago the palm of my hand would itch intensely then get small blisters. I believe they are both dh. Have been gluten-free since diagnosis but still have issues with both areas. Thankful digestive issues cleared but would love to know how long before they clear up? I hope we both get feed back and best wishes to you!
    • Yes it most certainly could be a false negative, and I would bet you a dozen donuts that it is (gluten free, of course.   )  At the very least you can be sure it is related to gluten.  These gluten rashes take forever to clear up.  I don't know about you, but whenever I start to doubt my gluten intolerance, I just look at my skin, and the old blood stains on my sheets, and I am reassured that it's not all in my head, and I need to avoid gluten as if it were a bucket of battery acid.
    • Hello, My fiance and I are going to Singapore for our honeymoon next year and I was wondering if anyone knew any cafes/restaurants etc that have gluten-free dishes? We previously went two years ago and enjoyed ourselves so much that we definitely wanted to go back our our honeymoon. Catch is I got diagnosed as being gluten intolerant a few months ago, negative for Coeliac though. If I eat gluten I have bad nausea, bloating, diarrhea etc. Not pretty for a honeymoon :-) I am more than happy to eat fruit at breakfast and make do with steamed rice at dinner etc but if anyone has any ideas on anywhere I can safely eat that would be much appreciated. I don't care how much it costs! Also is it possible for me to bring packaged gluten-free food into Singapore from Australia? I am not sure on the rules. Thank you!!
    • Went in and talked to the manager of our pm and asked about the gluten free pizza, and he told me he can't guarantee its 100% gluten free because of the flour in the air from the other crusts being made.  I value the honesty.   The other employee also mentioned changing gloves.   I was thinking wow great, until I walked out and got to thinking about cross contamination from everyone grabbing the toppings out of the same bins and spreading the sauce with the same utensils.    My son was just diagnosed this week so we are new to the whole lifestyle.   So any help or info is greatly appreciated.    Thanks  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,423
    • Most Online
      1,763

    Newest Member
    Kimmieellis
    Joined