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Free Vegan, Gluten-Free Menus And Dizziness

blondiedar052

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blondiedar052 Newbie
blondiedar052
Posted

I am new to all of this.  i have been a vegan since 68 and my blood counts are always good with the exception of low vit. d which I supplement. I now have found out that I have Celiac disease.  I have been sticking to a strict gluten-free diet for about 3 weeks now and am dizzy, weak and nauseous.  I saw a dietician today and was hoping to get a menu but didn't.  When i look on line for a vegan, gluten-free menu plan that doesn't require lots of prep time and expense (I am disabled and on a budget, aren't we all?  :) ) it seems as if you have to either pay for the menus by joining a club or they are recipes that take lots of ingredients.  Does anyone know of an easier way that I could go about this?  IE How to convert my recipes, and where can i find a decent loaf of bread or a bread recipe that is vegan and gluten-free? Thanks and God bless!   :D

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kareng Grand Master
kareng
Posted

Have you tried googling (or whatever search engine you use) "gluten free egg free"  Or "gluten free vegan"?  I know there are a lot of dairy and egg free gluten-free recipes out there.  Not sure about meal plans.  You might have to do that yourself.

 

The good thing is that these  are naturally gluten-free- beans, rice, millet, buckwheat, nuts, seeds, veggies, fruits are all gluten-free. 

 

You can make things ahead.  Make a big batch of rice and set aside or freeze for another meal.  Find fresh sweet corn cheap?  freeze it or cook it and freeze it for later.  Use a slow cooker to make bean based veggie soups.  Eat as is or put over rice or add rice or corn noodles at the end.  The rice noodles used for Asian cooking can be cheap.  Just read the ingredients - some have wheat in them.  Salsa, rice, corn, bell peppers, zucchini, a can of fire-roasted tomatoes are yummy - I like the left-overs even better.

mommida Enthusiast
mommida
Posted

I suggest just buying a gluten free flour blend to modify the recipes you already have. 

 

My favorite cookbook for baking is The Allergen-Free Baker's Handbook How to Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree nuts, and Sesame by Cybele Pascal.  She has a flour blend recipe.  The flour blend works great, but sometimes I can't find all the flour or starches for the blend without spending a fortune.  So sometimes the premade flour blends can be cheaper.

 

Enjoy Life and Namaste make SOME products that might work for you.  Always read the label. 

VeggieGal Contributor
VeggieGal
Posted

I've been a veggie for over 30 yrs now and when I was dx with celiac 9 months ago I felt so daunted by the idea there was something else I couldnt eat. In actual fact being a veggie has probably helped me because after 30 years I'm used to scrutinising labels lol. There's loads of free websites like www.theglutenfreevegan.com but I tend to do what Karen says and use a slow cooker and make big batches and freeze. I've never been a confident cook but now I'm learning! I buy allsorts of veggies, make soups, curries, chinese and just different stock/sauces and then have potatoes, rice, quinoa etc to go with it. I also do lots of healthy smoothies.

I suppose I'm vegan myself now as since going gluten free I've discovered intolerances to dairy and eggs.

I'm sure I've seen a vegan bread recipe on here somewhere so it maybe worth you doing a search but I will have a look too.

What kind of foods do you normally like to eat ?

Have a look at the newbie101 thread, ask loads of questions ....welcome! :)

Ms.Lisa Newbie
Ms.Lisa
Posted

I am new to all of this.  i have been a vegan since 68 and my blood counts are always good with the exception of low vit. d which I supplement. I now have found out that I have Celiac disease.  I have been sticking to a strict gluten-free diet for about 3 weeks now and am dizzy, weak and nauseous.  I saw a dietician today and was hoping to get a menu but didn't.  When i look on line for a vegan, gluten-free menu plan that doesn't require lots of prep time and expense (I am disabled and on a budget, aren't we all?  :) ) it seems as if you have to either pay for the menus by joining a club or they are recipes that take lots of ingredients.  Does anyone know of an easier way that I could go about this?  IE How to convert my recipes, and where can i find a decent loaf of bread or a bread recipe that is vegan and gluten-free? Thanks and God bless!   :D

I am gluten-free vegetarian.  Open Original Shared Link  I bake 5 potatoes then put them in the refrigerator, each day I slice one potato into chip size, spray with Kelapo (coconut oil spray) add salt & toast each side & it makes perfect chips for the day & it's cheap:) I have lots of inexpensive ideas:) Hope this helps   

kareng Grand Master
kareng
Posted

I am gluten-free vegetarian.  Open Original Shared Link  I bake 5 potatoes then put them in the refrigerator, each day I slice one potato into chip size, spray with Kelapo (coconut oil spray) add salt & toast each side & it makes perfect chips for the day & it's cheap:) I have lots of inexpensive ideas:) Hope this helps

Do you cook the potato until its as soft as you would to eat a baked potato? Does it hold together well enough?

Ms.Lisa Newbie
Ms.Lisa
Posted

Do you cook the potato until its as soft as you would to eat a baked potato? Does it hold together well enough?

I bake the potatoes in the oven till its soft inside & crispy outside. Refrigerate overnight makes it easy to slice. Taste really good!

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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