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

Emotional Reactions To Food
0

4 posts in this topic

Hello everybody :)

Since I've started the gluten-free diet I have been paying a lot more attention to food & how I react to it. I've noticed that my reactions are emotional. I don't (typically) get the GI reactions - but I find myself getting mad or weepy or completely apathetic after I eat certain foods. Does anyone else have this?

It seems like if I eat anything with gluten I will get weepy. :( If I eat corn I will get mad. :angry: If I eat something highly processed (gluten-free cereals, gluten-free breads, etc.) the apathy sets in and I start imitating a zombie. :mellow: It's weird. :wacko:

I'm going to start keeping a food journal so that I can figure this out with a little more certainty, but I'm just wondering if anyone else has the same reactions. :huh:

Please share! :)

Thanks!

- Michelle :wub:

0

Share this post


Link to post
Share on other sites


Ads by Google:

I can relate. Gluten makes me feel like a zombie. I get brain fog or something and I get so "out of it" that I don't even trust myself to drive sometimes :blink: The last time I believe I was glutened, I had to get people to chauffeur me around until I felt somewhat normal again. I've been partially sedated for the scopes I have had, and it kind of feels like that, but not quite that bad :lol:

0

Share this post


Link to post
Share on other sites

Hi, I just read your post, and you are not alone! I too, don't really suffer much from GI symptoms, but I get severely emotional. I mean, REALLY bad. Some days I get so angry that I really throw things and I can flip at the drop of a hat. The thing is, I am not normally like this, and I only started suffering from things like this since my celiac disease was activated. One day, I cried all day, literally. It just seemed like I was overreacting to everything! I strongly believe that it was all gluten related, as I have no other explanation for it. And, unfortunately, it's worse when I PMS, so I know that I absolutely have to stay away from gluten. I get so emotional that it puts a strain on every relationship in my life- boyfriend, family, friends, co-workers, etc. But, try to be very careful about being gluten-free and you shouldn't have any problems. Good luck, and remember, we're here for you!

-Peaches

0

Share this post


Link to post
Share on other sites

Carrie & Peaches -

Thanks for understanding :) It's so crazy that I've gone through my entire life without realizing the connection between food & my emotions. But it's definitely there! One thing that I *have* known for a long time (even before finding out about Celiac) is that I have a very strong reaction to Broccoli. It makes me so happy! It's not that I crave it or love the taste so much or anything like that - just that after I eat it I have a ton of energy & am happy almost to the point of silliness! I should eat it every day ;)

Does anyone else have any noticeably POSITIVE emotions after they eat certain foods? Maybe if I could find other people with emotional reactions they could help me have some of the same positive ones they have if I try the stuff that makes them happy..? When I eat quinoa I seem to calm down - but that could be because I usually am starving by the time I get it ;)

I'm not talking about "ooh this is so yummy it makes me happy" stuff - but foods making you feel better *after* you have eaten them. Anyone notice anything?

I am a wreck if I eat gluten and my body gets really angry if I eat anything I'm allergic to. It's very odd. I can have nothing but good things happening to me and then if I eat something I'm allergic to (like eggs or sesame) I feel really angry. It's like the nerves throughout my body are just freaking out - almost like I've just been electrocuted or something. Wild stuff.

Anyway - if anyone has similar experiences, please share! :)

Thanks,

- Michelle :wub:

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
      104,640
    • Total Posts
      921,548
  • Topics

  • Posts

    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
    • I get these crazy cravings for some things I can not eat anymore. Not only am I diagnosed with celiac but I also have a allergy to corn, olives, sesame, peanuts, and intolerance to yeast, soy, dairy, and a very low tolerance for carbs/sugars, Top it off with I can not digest meats or egg yolks, they just give me the burps and come up later.
        To deal with these I find myself turning to Republic of Teas (They have a great desert tea line up all certified gluten-free) and sweetening them with monk fruit extract, or stevia. And I find myself making Puddings bases that I use for shakes, dips, and ice-cream for meals. The puddings are normally a blend of cashew, or almond milk with a thickening agent like agar agar, pectin, or knoxx gelatin, blended with a sweetener like xylitol, swerve, stevia, monk fruit or a combination. And flavored with Lor Ann Oils (all gluten-free certified and you can find the kosher ones listed as such) super strength flavors or fountain syrups to match something I can not eat normally a combination of two flavors (Strawberry Cheesecake, Banana and Carmel, Cookies & Cream, etc) Then I add a fat that matches best, like almond butter, cashew butter, hemp butter, ground flax seed, coconut flour, chocolate, Pumpkin seed butter or a combination) These bases are normally blended up and consumed with 1-2 scoops of protein powder and eaten with steamed vegges as a side dip or loaded into a ice cream maker for a desert after my meals.      Also found myself making desert soups....like a pumpkin soup that taste like pumpkin pie. I am sure we all have our little quirks but this is one of mine for getting that sweet craving taken care of. Most premade items are off my list due to the allergies and it seems most companies use the oils, starches I am allergic to as non stick or thickening agents, Even the semi safe ones tend to put way to much sugars in them and I find myself only being able to nibble . There is also my little binge issues with almonds, pumpkin seeds, and, cocoa but that was explained to me as normal And on my most craving for peanuts I have found sancha inchi powder to work great, The Powder itself taste like the girl scout peanut butter cookie sandwich from my childhood, And is great mixed with a bit of almond milk into a butter or used in baking and smoothies. Before this I have been making Artisan blends of almond butter for years and even made a market selling them to pay  for my own consumption. Baked goods wise I have a bunch of recipes I make for others and sell at markets and this allows me to nibble on a sample to check it, as most contain a bean or gluten-free Harvest Oats/Flour in them and the carbs from that and the coconut sugars bother me. Still helps with cravings there, I only have 2 recipes that sell good and are safe for me to eat full servings of but are so expensive as they use almond and coconut flours, low sugars/xylitol and are paleo that I only can afford to make them once a month. Posting to hear about some odd and out there ways others deal with substitutions and cravings. Please do not bash mine as odd as they might be as they keep me from going crazy. (Yes I know DROP THE OATS, fact is I only get them when tasting stuff and they are gluten-free Harvest, the only ones I have never gotten glutend with)  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,643
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined