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

Extremely High Cholesterol!
0

12 posts in this topic

Well, I was shocked to hear that my LDL is off the charts high, as is my total cholesterol. My HDL is low. Perhaps this is partially due to my being gluten-free now for five months and now I am absorbing? I cook everything from scratch, exercise daily, and so on.

Thankfully everything else (i.e. thyroid, vitamin levels) are all well within normal range. My celiac panel results are not back yet - am curious about that, too. My numbers before were very high - now they had better be very low as I have been insanely strict as I have confirmed celiac disease.

Darn it - now I must dramatically decrease all this baking I've been doing...and the cheese. :( I eat lots of cheese every day. I will be adding more legumes and nuts to the mix. If this does not help I must go on medication as it is desperately high. :blink:

Anyone else notice their LDL/total cholesterol levels dramatically elevating after going gluten free?

1

Share this post


Link to post
Share on other sites


Ads by Google:

Hi lovetotravel,

My HDL was above normal limits but LDL within normal range about a year after going gluten-free. I'd been totally off dairy for about 9 months then. Before going gluten-free, all of my bloodwork, to quote my doctor, "was perfectly normal". She said that over and over but never ran the celiac panel. (Argh!)

Have you tried grapeseed oil yet? It is pretty wonderful, and nice for baking. And if you haven't tried almond flour yet, it's wonderful. (Good source of protein, low in carbs too.)

I know you love cheese. You poor thing, sending you ((((hugs)))).

If you're going to do legumes, you might want to think about getting a pressure cooker. There's a whole new world of cooking out there if you don't already have one in your kitchen arsenal. Velvety curry pea soup in half an hour. Good luck! (I have an MD appt this month, hoping for no bad blood results this time around.)

1

Share this post


Link to post
Share on other sites

I have not had mine go up, however I did have elevated cholesterol prior to my diagnosis. I did not want to go on a statin since I am usually THAT person that gets all the bizarre side effects they tell you on the commercials, so my doctor has me taking fish oil instead twice a day. I have to say it works great with no side effects. My cholesterol came down to 156 after six months of taking it. I would see if your doctor would allow you to try that for awhile first before going on medication. My cardiologist actually says that in Europe that is what they typically give patients with cholesterol issues, not drugs. Make sure you get the ones that say no fish burps though. ;)

1

Share this post


Link to post
Share on other sites

Hi lovetotravel,

My HDL was above normal limits but LDL within normal range about a year after going gluten-free. I'd been totally off dairy for about 9 months then. Before going gluten-free, all of my bloodwork, to quote my doctor, "was perfectly normal". She said that over and over but never ran the celiac panel. (Argh!)

Have you tried grapeseed oil yet? It is pretty wonderful, and nice for baking. And if you haven't tried almond flour yet, it's wonderful. (Good source of protein, low in carbs too.)

I know you love cheese. You poor thing, sending you ((((hugs)))).

If you're going to do legumes, you might want to think about getting a pressure cooker. There's a whole new world of cooking out there if you don't already have one in your kitchen arsenal. Velvety curry pea soup in half an hour. Good luck! (I have an MD appt this month, hoping for no bad blood results this time around.)

Yes, I have used grapeseed oil for ages and love it! And almond flour. Love it, too. A pressure cooker is one of the very few pieces of kitchen equipment I do not have for some weird reason.

Thanks for the encouragement!

0

Share this post


Link to post
Share on other sites

I have not had mine go up, however I did have elevated cholesterol prior to my diagnosis. I did not want to go on a statin since I am usually THAT person that gets all the bizarre side effects they tell you on the commercials, so my doctor has me taking fish oil instead twice a day. I have to say it works great with no side effects. My cholesterol came down to 156 after six months of taking it. I would see if your doctor would allow you to try that for awhile first before going on medication. My cardiologist actually says that in Europe that is what they typically give patients with cholesterol issues, not drugs. Make sure you get the ones that say no fish burps though. ;)

I have been taking fish oil for about three years. Sigh...

I know what you mean about side effects - I'm the one who if something is supposed to knock you out it keeps me awake. Or painkillers (i.e. morphine, opioids) make things worse. I really, really do not want to have to take meds for this. Since my numbers were staggeringly high I wonder how much diet will improve them?? I can only try! Perhaps I should treat trans fat as though it were gluten and avoid it like the plague. :)

1

Share this post


Link to post
Share on other sites




It's worth a try. And at the risk of being really boring, I'll suggest once again that you get a pressure cooker.

You can teach classes in PC. You can do Osco Busco in less than an hour! If that doen't sell you, I'll shut up forever. :)

0

Share this post


Link to post
Share on other sites

It's worth a try. And at the risk of being really boring, I'll suggest once again that you get a pressure cooker.

You can teach classes in PC. You can do Osco Busco in less than an hour! If that doen't sell you, I'll shut up forever. :)

OK - you've convinced me! I still cannot believe I have never had one. I even do sous vide for crying out loud! You had me at osso bucco... :D

0

Share this post


Link to post
Share on other sites

My total cholesterol, LDL, HDL and triglicerides were all low before gluten free. In fact my trigliceride level was abnormally low being off the chart low. I had a doctor at the time tell me she had never seen a patient with a level that low. I was told I was lucky. Well, after I was diagnosed with celiac I found one little article about low triglicerides and that it could be a sign of malabsorption. I found very little info about low as all the articles I was finding were focused on high triglicerides and cholesterol. I did have my levels checked over a year ago because I was curious what they were now. All my levels are within normal range now for the most part with needing to get my HDL up some more.

0

Share this post


Link to post
Share on other sites

trans fats should be avoided at all costs, they're not good for you even in small doses, and it really is quite easy to stay away from them.

Also, a high carbohydrate diet can contribute to high LDL levels because too much carbs in the diet causes the body to store fat. Which unfortunately, quite a lot of peole who go gluten-free have a very high carb diet because that's what the packaged gluten-free flour options are. Go with lower carb options like nut flours, and with healthier fat options for cooking and baking, like olive oil, canola oil, coconut oil, and grapeseed oil. Transfats (*anything* that says hydrogenated or partially hydrogenated is a trans fat!) and inflammatory oils like corn oil (omega 6s) should be avoided. Also stay away from all refined sugars, and high sugar content foods (any ingredient that ends in -ose is a sugar). Excess sugars are also stored as fat in the body, contributing to a high LDL count.

And, contrary to popular belief, whole eggs are a very healthy food, and do not contribute to a bad cholesterol level. So enjoy eggs whenever you like :)

1

Share this post


Link to post
Share on other sites

My hubby had a nearly fatal heart attack at the age of 51, in 2005. He went to nutrition classes and the one of the top things on the list was NO trans-fats. We avoid it like the plague!

They are not normal in nature. They are a manufactured form of fat that the body doesn't know what to do with. They cause inflamation, which causes all sorts of bad reactions in the body.

0

Share this post


Link to post
Share on other sites

trans fats should be avoided at all costs, they're not good for you even in small doses, and it really is quite easy to stay away from them.

Also, a high carbohydrate diet can contribute to high LDL levels because too much carbs in the diet causes the body to store fat. Which unfortunately, quite a lot of peole who go gluten-free have a very high carb diet because that's what the packaged gluten-free flour options are. Go with lower carb options like nut flours, and with healthier fat options for cooking and baking, like olive oil, canola oil, coconut oil, and grapeseed oil. Transfats (*anything* that says hydrogenated or partially hydrogenated is a trans fat!) and inflammatory oils like corn oil (omega 6s) should be avoided. Also stay away from all refined sugars, and high sugar content foods (any ingredient that ends in -ose is a sugar). Excess sugars are also stored as fat in the body, contributing to a high LDL count.

And, contrary to popular belief, whole eggs are a very healthy food, and do not contribute to a bad cholesterol level. So enjoy eggs whenever you like :)

Thanks for the information. I took nutrition in university but it is one thing to know something in your mind and quite another to practice it. Thankfully I almost never eat anything processed - I make my own condiments and everything but I have been doing lots of gluten-free baking and experimenting. I also test many recipes for various cookbooks, magazines and so on and have been doing more of that lately as well. But I do know that my cheese intake dramatically increased for several months as well which obviously isn't good (I have now cut out dairy).

Yes - I'm so glad that eggs do NOT have high cholesterol and I eat them frequently. Thankfully I have not reacted to them! :)

0

Share this post


Link to post
Share on other sites

Well, I was shocked to hear that my LDL is off the charts high, as is my total cholesterol. My HDL is low. Perhaps this is partially due to my being gluten-free now for five months and now I am absorbing? I cook everything from scratch, exercise daily, and so on.

Thankfully everything else (i.e. thyroid, vitamin levels) are all well within normal range. My celiac panel results are not back yet - am curious about that, too. My numbers before were very high - now they had better be very low as I have been insanely strict as I have confirmed celiac disease.

Darn it - now I must dramatically decrease all this baking I've been doing...and the cheese. sad.gif I eat lots of cheese every day. I will be adding more legumes and nuts to the mix. If this does not help I must go on medication as it is desperately high. blink.gif

Anyone else notice their LDL/total cholesterol levels dramatically elevating after going gluten free?

 

I have noticed that while I was never diagnosed with Celiac, my doctor recommended I try going Gluten Free.

I gave it a half hearted effort for one week, then had my blood lipid panels drawn. To my surprise my LDL and total cholesterol

came down (considering I started with a total of 425 and the Zetia only brought it down to 385... big deal... but the lack of gluten

brought it down another 45 points (340... I know... it's still too high... but I've been told all my life... "it's hereditary". Well... got news

for those who say that... Cholesterol is your body's response to inflammation!" Well known fact among the medical community BUT

if they search and destroy the inflammation... they'd put themselves and the pharmaceutical companies out of business (or partly)

so I thought... nuts to you... I'm gonna start trying to eliminate various things and see what happens.I eat a fair amount of Salmon

(high in Omega 3s), use Flax seed (grind as I need it), eggs are back in my diet AND the lactose intolerance that leaves you craving

cheese has been solved by using goat and sheep milk products... no probemo!  I was on statins and finally said "no more". Side effects were not worth it.

 

You have to get on the internet and search, search, search and work with your doctor. If he/she won't cooperate... find one who will.

Those who actually help cure people are usually the ones who won't take insurance thus... can't be as easily controlled by the

corporates. They go back to the original intention of doctors... to heal and cure their patients.

2

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
      104,357
    • Total Posts
      920,528
  • Topics

  • Posts

    • Well, I have never cruised on Carnival, but I am sure they can accommodate you.  I assume that you have already alerted them that you require gluten free meals.  If not, please contact Carnival immediately. Here are my own tips.  Some folks eat off the buffet line, but not me or hubby except for coffee/drinks and baked potatoes (jacketed) and fruit that we wash in the restroom (people touch everything!)  Okay, I am OCD, but my last glutening which occurred the previous summer made me sick for three months (GI tested my antibodies to prove it).   When we board, I go to the buffet restaurant ASAP and ask to speak to the Head Waiter (they are usually there greeting customers and often trying to up sell to specialty restaurants.   Let them know you have celiac disease and must be gluten free.  They may try to tell you that each dish is clearly marked gluten free, but really?  Who's to say that some other passenger is not going to switch spoons (or I have seen passengers wandering around with serving spoons...I kid you not!  The staff usually will  go downstairs and fetch a gluten free meal for me from the main dining room's kitchen as there is usually a dedicated area for allergies.  We have to wait up to 20 minutes or so but it is worth it.  Starving?  Get a baked potato wrapped in foil until your gluten-free meal arrives.  Now, do not do this every single time.  Those folks have to go down several levels to fetch food and you don't want to be a pain.  But if the main dining area is closed, they need to make an effort to keep you safe.  On our last cruise, we were advised not to eat anywhere but the main dining room and that included room service (they are not trained to handled allergies).  My headwaiters have sent goodies (prepackaged gluten free rolls and cookies for us to keep in our room.  We can always grab whole fruit (I wash it first) to snack on.  I bring gluten-free non-perishable items with me to eat while at port in case we can't find anything (which can be often).  Again, when we get back to our ship, we contact our headwaiter and he/she can prepare some snacks until we have dinner.   Be grateful and not picky.   We eat all meals in the dining room (or at least as much as possible).  Our headwaiter had a few other celiacs on our cruise this summer, so they prepared some gluten-free waffles, etc. for our breakfast!  What a treat!  At breakfast, we'd have different waiters, so our headwaiter would always instruct our waiters each and every time!  They even let me tour the kitchen and showed me the allergy section.   The only time I did not feel safe was at the buffet.  We once ordered gluten-free pizza and I realized (I watched) that that restaurant didn't really have the gluten-free thing down), do I called him on it.  Got the manager etc.  So, be careful.  Other cruises made us frozen Udi"s which was just fine with us.  They covered it up in foil so that we would not get any cross contamination from their pizza oven. So, have fun!   Tipping?  We prepaid our gratuities, but we gave our headwaiter an extra $200.00 for his time.  For us, it was well worth the service and safety of our food.  It does not hurt to slip some of the tip ahead of time (like after your first meal!)  
    • <strong>Celiac Disease & Gluten-free Diet Information at Celiac.com. Gluten Free Diabetes ::The 3 Step Trick that Reverses Diabetes Permanently in ... View the full article
    • I had a biopsy done (2 samples, 1 on a lesion and 1 next to lesions), and also more bloodwork done. All came back negative. However, I only had been eating gluten for 2 weeks prior, and it took a week of gluten for lesions to reappear. I also used a topical steroid off and on (1x a week approximately) for a month or so before testing. The dermatologist told me to stay off gluten though, and said she wants to do more allergy testing (her next open testing appt is in 6 months!!). I know I'm not the DR, but I dont think it's allergies...without a doubt, my skin begins clearing about 2 weeks post gluten-free diet...this is without changing anything else in my lifestyle. And when i had to go back on gluten before my biopsy, it took about a week, but did reappear. Now, about 2 weeks post biopsy and gluten-free, it had begun clearing until i worked outside all day in heat, humidity,  sweat etc and it has definitely irritated all the places that were healing (not new breakouts, just aggravating what was going away!). All that being said, i have a friend who is an MD( who's hobby is to attend conferences on skin conditions!), and she has told me that without a doubt, I have celiac/DH.  I think I just feel like I need test results and paperwork to show for it...especially to show family members who are unsupportive (gross understatement!) of the extreme changes I've had to make!
    • Sorry ! I have never cruised before.  Just wanting to follow your topic.  Good luck! Have a great,  safe vacation.  
    • Hi there, I hope you're all having a good day! I'll be heading on a week-long Carnival cruise shortly and had a few questions: -What is the tipping protocol? I've prepaid gratuities, but feel like the food request will warrant something extra. Should I tip the headwaiter? Hostess? Regular waiter? Chef? Those cooking at, say, the sandwich or pasta bars? If so, how much is appropriate, and should I tip at the beginning of the cruise, the end, or split it up? -It looks like the main dining room will be closed during lunch hours on most days. Any recommendations on safe bets for midday meals? I'll be on the Carnival Sunshine, for what that's worth. Thank you so much for any information you can share!  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,432
    • Most Online
      1,763

    Newest Member
    rbeckler60
    Joined