Jump to content

  • 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 Our Content
    eNewsletter
    Donate

Ravenously Hungry, Bloated, And Gassy From gluten-free-Diet

ladolcevita

Recommended Posts

ladolcevita Newbie
ladolcevita
Posted

So to start off, I have not been tested for Celiacs disease. I don't think I've shown any symptoms of having Celiacs so as of right now it is unclear whether I have the disease or not. However, I'm on this site because I thought it would be a place I could learn more about the gluten-free diet and the effects I am having from it. 

I am currently on a gluten-free diet because I suffer from a different autoimmune disease called Alopecia. I've read that people with autoimmune diseases such as mine would benefit from excluding gluten from their diets and so I decided to try it. It's been a few days since I went gluten-free and mostly I've just been sticking to whole foods but finally I decided to try out some prepackaged gluten-free foods because I cannot live without my pasta and bread. I'm fine with the bread but when I eat the gluten-free pasta (I use Schaers gluten-free spaghetti for reference) I get RAVENOUSLY hungry 15 minutes after I just ate an entire plate of pasta. I thought maybe this is because gluten-free pastas contain less fiber than gluten pastas but this doesn't explain why I continue to get insanely hungry directly after I eat other things (such as fruits and other snacks) in an effort to try to appease the hunger. 

On top of this, I got bloated right after eating the pasta and also gassy. It's like I'm having Celiac symptoms from eating gluten-free foods! So strange... Can anyone explain why this is happening? 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


1desperateladysaved Proficient
1desperateladysaved
Posted

My tummy experienced more bloating than ever when beginning a gluten free diet. I do have celiac, though.  One would wonder if you do.   I considered any change in symptoms to be a good sign.  We often recommend sticking to basic meals of meat, vegetables, and avoiding processed foods.  They can have cross contamination or surprises.  You might try this non-processed foods only and see if it does help.  Do you bloat after every meal?

 

Perhaps you should be tested for celiac.  But if you do, you need to discontinue the gluten free trial for testing purposes.

 

I recommend keeping track of your symptoms when you go gluten free.  Any change may meaning something.

 

D

w8in4dave Community Regular
w8in4dave
Posted

I also was having symptoms when eating gluten-free processed products , come to find out I am intolerant of corn. They replace alot of Gluten with corn. You may be intolerant also. 

GF Lover Rising Star
GF Lover
Posted

Most processed gluten free food has more sugar and empty calories.  This is why we advise Celiac's to eat whole foods and stay away from processed foods.  

 

Colleen

Fenrir Community Regular
Fenrir
Posted

The nutritional value between the typical gluten-free pasta and regular pasta isn't all the different. Slightly less protein and fiber but otherwise similar. You can even find some gluten-free pastas with slightly better nutritional value.

 

However, if you make a big change to your diet you should expect a change in bowel function for a while as well.

IrishHeart Veteran
IrishHeart
Posted

You may want to continue ingesting gluten and have a celiac test done. Alopecia Areata is associated with celiac.

  • 2 weeks later...
livinthelife Apprentice
livinthelife
Posted

Agree with everybody about eating non processed foods. I use quinoa as "pasta" when I need a fix. It's very yummy and a whole lot healthier. I use quinoa for almost everything! Just an idea for you.

 

Knowing how much better you feel when eating whole foods that you cook yourself will be all the encouragement you need!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MGR Apprentice
MGR
Posted

I have to be careful and make sure the pasta I eat is not made with corn as it does not agree with me either. The same is happening with soya. In general, I try to keep to quinoa, rice, potatoes, buckwheat I mix in salads as the taste is very strong and I am not sure I like it very much...

GF Lover Rising Star
GF Lover
Posted

I use "Thai Brown Rice Pasta"  The size is like a fettuccine.  They also make a Stir-Fry option.  It cooks up better than any other pasta I've used and keeps its integrity left over.

 

Colleen

  • 2 weeks later...
Fenrir Community Regular
Fenrir
Posted

I use "Thai Brown Rice Pasta"  The size is like a fettuccine.  They also make a Stir-Fry option.  It cooks up better than any other pasta I've used and keeps its integrity left over.

 

Colleen

Yeah, that's the kind I eat as well. Just had some pasta and red sauce on saturday, it was quite good with the brown rice noodles.

124chicksinger Apprentice
124chicksinger
Posted

Interestingly, I am not craving pasta, and I was a pasta fiend.   I did at the 4 week mark of eating gluten-free buy Barilla gluten-free pasta and my feeling on it now is "meh".  It was ok.  I actually preferred spaghetti squash over the gluten-free pasta.  I definitely don't crave gluten-free pasta~!  Perhaps you'd do better by using spaghetti squash also, or zucchini ribbons, and skip the pasta altogether.

 

I tried the Snyder's gluten-free pretzel sticks, and I think they are superior in crunch and taste to their regular, however, I also found that eating them doesn't agree with me.  Basically, they are made of starch - and I felt like they sat in my stomach like wall spackle and I didn't feel well afterwards.  Live and learn.  

 

The gluten-free foods are hybrids of substitutes, and some of them good, made from good ingredients, and some of them a really bad choice.  It pays to keep a food diary.

janiney08 Apprentice
janiney08
Posted

I tried 2 types of Gluten-free pasta so far, the quinoa was a corn/quinoa blend and it was yummy! I tried the Ronzoni which is a brown rice blend and I was a bloated gassy mess. Sticking with the quinoa/corm. Live and learn I guess.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to...
    2. trents
      - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies...
    3. Scott Adams
      - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted...
    4. Wheatwacked
      - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)

      Have you had your 25(OH)D vitamin D blood level checked? Vitamin D deficiency occurs in 40 - 60% of western societies. It is even more common in Celiac Disease because of malabsorption syndrome. Appropriate intake of vitamin D or skin production from sun, increases the absorbtion rate of Calcium.and phosphorus, two minerals crucial to...
    5. Wheatwacked
      - Wheatwacked replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      Some backup to my statement about gluten and milk. Some background. When my son was born in 1976 he was colicky from the beginning. When he transitioned to formula it got really bad. That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748
    LizzieE
    Newest Member
    LizzieE
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Gluten free nuts

      By Aretaeus Cappadocia · Posted

      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By trents · Posted

      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Scott Adams · Posted

      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Wheatwacked · Posted

      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      Shingles - Could It Be Related to Gluten/ Celiac

      By trents · Posted

      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.