Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

No Energy!

prisskitty

Recommended Posts

prisskitty Rookie
prisskitty
Posted

I have been gluten free for a bit but I can't seem to keep my energy up. What kinds of foods can I add for energy? I am not going to say I don't have GSE just because I don't have energy because this happened often too on wheat. It seemed to not fix unless I over-eat a little bit. (It confuses me!) I wonder if I am having carbohydrate withdrawls.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Leper Messiah Apprentice
Leper Messiah
Posted

You are not alone this is my number 1 issue - lack of energy. It used to be lack of energy + brain fog but since I've left gluten, dairy and eggs the brain fog seems to have relapsed somewhat.

I have a theory on lack of energy in celiacs, feel free to pick holes in it:-

Celiac disease destroys villi meaning surface area to scoop up nutrients such as sugars and proteins is less than a normal person. Therefore to ensure your body picks up the nutrients it needs you need to eat a greater volume of food until your villi heal sufficiently.

If you don't therefore eat the required amount of food you are constantly hungry and tired which is not satied by small snacks here and there (i.e. when you're at work not wanting to look like a pig).

Add to this a glutening and it really is a nightmare for energy levels. So avoid getting glutened and eat plenty of gluten-free foods to try and boost your energy levels. I find roomy carbs such as white rice / potatoes (if you can tolerate them) added to quality proteins seem to be helpful. Good luck!

Link to comment
Share on other sites
Skylark Collaborator
Skylark
Posted

Has your doctor tested your thyroid function? A lot of us have thyroid issues, which will make you tired.

Link to comment
Share on other sites
Mack the Knife Explorer
Mack the Knife
Posted

Have you had your iron levels and ferritin checked? Low levels are pretty common in Coeliacs and cause tiredness and lack of energy. You might need iron supplements.

Link to comment
Share on other sites
prisskitty Rookie
prisskitty
  • Author
Posted

Not sure about ferritin but I had had my iron and thryoid checked a year ago.

I am beginning to wonder if my stomach issues are not from gluten but more so from nightshades. I am starting to feel worse on the gluten-free diet. I've avoided 95% of dairy too.

Link to comment
Share on other sites
jackay Enthusiast
jackay
Posted

Not sure about ferritin but I had had my iron and thryoid checked a year ago.

I am beginning to wonder if my stomach issues are not from gluten but more so from nightshades. I am starting to feel worse on the gluten-free diet. I've avoided 95% of dairy too.

A year is a pretty long time. It may be a good idea to have them checked again.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,079
    • Most Online (within 30 mins)
      7,748
    Martyg24
    Newest Member
    Martyg24
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 
    • trents
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By trents · Posted

      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Finding out I’m coeliac whilst pregnant

      By plumbago · Posted

      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By trents · Posted

      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
×
×
  • Create New...