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

What Are The "health Issues" Of The gluten-free Diet?
0

13 posts in this topic

I know getting enough fiber is one, when you eliminate the whole grains. How do you make sure you or your kids are getting enough fiber?

What are the other diet issues that we might need to compensate for?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I ask because I keep hearing doctors say if you don't have celiac you shouldn't be on it because it is not good for you.

Frankly, I think my son is eating healthier than before.

0

Share this post


Link to post
Share on other sites

most vegetables and lower carb fruits have MORE fiber than a serving of typical whole wheat pasta or bread. It bugs the crap out of me that nutritionists and doctors can't figure this out, and keep telling patients that the best options for fiber are grains! It's just crazy and not at all true! Half an avocado has more fiber in it than a serving of whole wheat pasta. Not to mention LOTS more vitamins and it's full of healthy fats that'll help your body actually metabolize the vitamins!

If you need a fiber "boost", flax meal is a good option. Chia seeds also are a good option. Have seeds and nuts for snacks instead of cookies.

1

Share this post


Link to post
Share on other sites

As far as fiber, I really like beans, steel cut oats, brown rice, and I always buy the wholegrain gluten-free breads. You also get fiber from veggies and fruits. You could always eat a couple prunes a day if you're worried about fiber.

Gluten-free processed foods tend to have more starch and less protein and fiber than their wheat counterparts. The difference is especially noticeable if you were eating whole wheat. They're also not necessarily enriched with B-vitamins and iron the way wheat flour usually is in the US. Next time you're at the store, compare the label on wheat and whole wheat bread to your favorite gluten-free brand, or compare enriched wheat pasta to rice pasta to see what I mean.

If you've switched to mostly whole foods and are going light on the gluten-free processed foods you're probably eating better than before. B)

0

Share this post


Link to post
Share on other sites

Teff and quinoa have a lot of fiber. Try one for a few days before trying the other as some people can't tolerate them. Potatoes with skins also have a lot of fiber.

0

Share this post


Link to post
Share on other sites




Buckwheat and sorghum are other good grain options if you can't handle quinoa or millet or teff. There's lots of fiber in a sweet potato,

0

Share this post


Link to post
Share on other sites

I ask because I keep hearing doctors say if you don't have celiac you shouldn't be on it because it is not good for you.

It's honest to god bizarre to hear how docs and nutritionists talk about this, as gluten isn't even an entire food group. It would be like someone going on a potato, bell pepper, and carrot free diet and having doctors telling us how this is a terrible unhealthy diet for us. Just look at all the things we won't be able to eat! We should never eliminate carrots, bell peppers and potatoes unless there's no other choice. :rolleyes:

Seriously, it's just that ridiculous.

The only other issue is the fact that most of us, while eating gluten, have such crappy diets that we don't get enough of certain vitamins. To combat that, gluten products are often fortified with certain vitamins. When we don't have these vitamins added, we just have to make sure we get them in our diets, like we should have in the first place.

0

Share this post


Link to post
Share on other sites

It's quite enlightening playing around with one of the online food trackers. I don't eat grains at all anymore (maybe the occasional portion of rice in a burrito bowl) and I get more fibre than most people from all the fruits and veges I eat. The fact that they have to enrich regular bread and cereals shows that they aren't doing us much good on their own.

Sure, if we just replace whole wheat foods with their gluten free equivalents, we'll probably be getting less fibre. But that stuff is full of sugar and is so refined too, it's better left as a treat, if at all. If you replace those processed foods with more veges, you get all the nutrients and the fibre.

But sheesh, tell people you don't eat grains and they just freak out. I wouldn't mind pancakes occasionally and I enjoy that rice in the buritto bowl, but it comes with a downside. All that stuff is too high in carbohydrate for my insulin resistance. A serve of rice (which has very little fibre anyway)gives me a major rush, makes me super hungry with cravings to eat more and more starchy stuff and then comes the inevitable crash. I may as well just eat sugar from the sugar bowl for the way it makes me feel. Quinoa isn't much better and corn gives me a stomach ache in addition to the cravings. I eat so much better now than I did before I went gluten free. Amazingly so. I may be the only person I know (in RL) who has been diagnosed with insulin resistance, but I'm surely not the only person I know who has it. Telling someone with insulin resistance to lose weight and eat a diet high in whole grains is just cruel, it doesn't work, they aren't compatible. And we wonder why so many people in our society are overweight...

0

Share this post


Link to post
Share on other sites

I asked my son's pediatrician if there would be any problem with him going gluten free. She said that other than the diet being hard to stick to and not get cc, it wouldn't be a problem for him at all and would have no impact on his growth. At this point I haven't put him on a gluten-free diet because I'm still working out my gluten-free diet issues and he doesn't seem to have the issues with it I have. But he does eat gluten-free at home, since I'm the family cook.

I can't think of anything I'm missing nutritionally from my gluten-free diet. I'm eating much healthier and staying away from processed foods. And the few processed foods I eat tend to have only 3 or 4 ingredients, because anything longer than that makes it too complicated for my brain to figure out if there's gluten in there. :D

0

Share this post


Link to post
Share on other sites

most vegetables and lower carb fruits have MORE fiber than a serving of typical whole wheat pasta or bread. It bugs the crap out of me that nutritionists and doctors can't figure this out, and keep telling patients that the best options for fiber are grains! It's just crazy and not at all true! Half an avocado has more fiber in it than a serving of whole wheat pasta. Not to mention LOTS more vitamins and it's full of healthy fats that'll help your body actually metabolize the vitamins!

If you need a fiber "boost", flax meal is a good option. Chia seeds also are a good option. Have seeds and nuts for snacks instead of cookies.

:) Yes, this.

It's like they've all been grainwashed by Michael Pollan.

1

Share this post


Link to post
Share on other sites

:) Yes, this.

It's like they've all been grainwashed by Michael Pollan.

:lol: :lol: :lol:

Thanks for that.

0

Share this post


Link to post
Share on other sites

tee hee hee hee :)

anabananakins, I have much the same reaction to high carb foods, even fruits like apples; I got a sugar rush last time I ate a whole apple! I'm not diabetic, nor hypoglycemic, but if I eat anything high carb and no fibre, I feel quite ill! I avoid sugar like the plague, rarely eat prepared gluten free breads, but I have been experimenting with some bread recipes lately, with a mix of oat flour and flax. They usually turn out to be less than half the carb load of store bought gluten-free breads.

For pancakes and waffles, I make my own and use soya powder and I use sugar free "syrup" or just some berries. I have never bought any of the manufactured gluten free waffles, nor any gluten-free pasta. It's all just carbohydrates, and no fibre at all to counter any of it.

My last blood work I had no issues with cholesterol, nor vitamin deficiencies, after about 1 1/2 yr of being gluten-free. My blood work right after my diagnosis though, my cholesterol was slightly elevated, and vitamin levels were all really low. So I guess I'm doing something right!

0

Share this post


Link to post
Share on other sites

I've begun to believe this great need for fiber in the form of grains is a myth. I've had constipation issues all my life and as a kid my mom would give me fiber powder in my food to counteract that.

When we went gluten-free at first we did try processed stuff like rice-flour pasta and crackers and I got very constipated. We eventually decided to try the GAPS diet as a family.

This diet starts off very low-fiber (lots of veggies involved, but they are well-cooked at first), yet it normalized my digestion (it also counteracts diarrhea). It doesn't reintroduce grains or similar foods for 2 years, yet the whole point of it is to heal your gut and normalize digestion and other physical problems caused by gut dysbiosis.

I've posted the first three stages of the diet as well as other information and resources on the blog linked from my profile.

As others said, just by going gluten-free, if you avoid processed gluten-free products and high sugar stuff as well, you will be eating better (and probably more fiber) than people who rely on grain based foods for all their meals.

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
      104,695
    • Total Posts
      921,778
  • Topics

  • Posts

    • Another link: http://naldc.nal.usda.gov/download/7351/PDF
    • Thanks for posting.  I know it is difficult to talk about these sorts of things even on a webforum.  It is good thing for people to be aware though about celiac disease and that it can cause mental problems.  Gluten can cause brain damage and it can cause anxiety. If the brain does heal it may take a long time. I know that gluten can cause anxiety and obsessive thoughts.  My experience has been similar to your experience. When I first quit eating gluten I had a similar constant loop and strong negative feelings. There are lots of people on this forum who get anxiety when they eat gluten. Some people also experience gluten withdrawl where they experience anxiety after giving up gluten. It can take a long time for the body to heal and for obsessive thoughts to go away.
       It is normal for people to socialize with each other and to be comfortable about it. You said you have problems still socializing and being around people. It might be a depressing thought but it sounds to me like you still have problems with anxiety.  I would recommend considering what options you have available to treat the anxiety. When I quit eating Gluten I still had some symptoms, even though I felt much better. I have been slowly recovering over a period of about three years. I had obsessive thoughts even after I quit eating gluten.  Now I very rarely if at all think about those things. My experience is that my mind would latch on to certain things that caused me anxiety and focus on those things. Sometimes my focus would shift and I would latch onto other things. My ability to socialize has also improved greatly with time. I have made some dietary changes which I believe have helped greatly. It sounds to me like you have obsessive thoughts about things and maybe some brain damage. My experience has been that my obsessive thoughts about different things went away with time. I feel my obsessive thoughts were caused by gluten and not by what people did around me or any events. As my brain healed I became more self aware and things became less stressful.  I can't give medical advice on this forum but I can talk about my current diet and my experience with celiac disease. My experience with gluten is different from a lot of other people so it is a good idea to ask other people and to talk to a doctor.  I avoid oats and avoid almost all processed foods. I buy certified gluten free food. I eat healthy and I exercise every day. I take st John's Wort as I have read studies that say it may be as effective as some other anti-depressants for treating certain types of anxiety. It is available over the counter. I started with a small dosage and then stepped it up over time. I think it helps a lot.  This is also something that you should talk to a doctor about first. https://www.researchgate.net/profile/Martin_Mahoney2/publication/7426926_St._John's_wort/links/540d8acc0cf2f2b29a386673.pdf A lot of people with celiac disease have vitamin deficiencies.  Vitamin b deficiency can cause anxiety. Some people do not process the synthetic form of vitamin b (from normal pills)  very well, and do better on an activated form of vitamin b. I take:
      1 activated vitamin b12 daily
      1 activated vitamin b6 every once in a while. 1 regular vitamin b multivitamin
      1 magnesium pill every day.
      St Johns Wort daily.
      1 zinc vitamin daily
      I drink lots of Chamomile tea and decaf coffee. I avoid most caffeine. 
      I think each of these helps lower my anxiety level.  I eat fruit with every meal. Canned fruit from walmart is cheap and good for you. I eat salad and and vegetables and avoid dairy.  I eat frozen fish often as it has healthy proteins. Eating healthy is very important. I eat potatoes and rice. http://www.livestrong.com/article/454179-what-is-methyl-b12/ I avoid eating soy sauce, soy, cheese, aged meats and fermented foods (I do drink certain types of alcohol in moderate amounts.) These foods contain lots of Tyramine. I might (or might not) have "monoaine oxidase deficiency" and if so high Tyramine foods should be avoided.  I thought I might have problems with elevated ammonia in my blood, but I am not convinced of that anymore. I limited my consumption of meat for a while as well as dairy but I am not sure if i helped.  I have heard that Celiac disease can effect other organs besides the brain and those organs can have an effect on the brain.  My current diet is working so I am going to stick with it for now. I try not to worry about things that are outside of my control. Be patient as it took me a long time to recover.  Let me know if you have any questions. There is a lot of information on this site and people who are willing to help.
       
    • Thank you. This is really helpful. I will call around next week.  I just want to heal! 
    • My endoscopy showed i had decreased folds in my duodenum. The biopsy came back and showed that my villi were fine... i have been on a gluten free diet for 6 years because i was just told i was intolerant but never had any testing before. when i eat gluten i get sick for 2 weeks. i came down with issues of other foods in march so they were trying to figure out why and wanted to know if i had celiac are not because that would explain why dairy and fructose are a problem.. both intolerant test for both were negative but the fructose test made me extremely sick but it was negative...      Im trying to figure out why i have decreased  folds in the first place. my Gi doctor is stumped on that to why the endoscopy would show damage but the under the microscope are fine. She is going to call the dr who did my scope and then is supposed to get back to  me..    would being gluten free for 6 year make it so there was damage and then my vili are now fine but still cant be seen in the endoscope?
    • Spicely Organics has both cassia and true (Ceylon) Cinnamon and are certifed gluten free along with the rest of their spices, as to tea Republic of Tea has most of their products tested and certified gluten-free also. You can visit their sites or try Amazon.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,701
    • Most Online
      3,093

    Newest Member
    Dtroutmann
    Joined