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

Any Suggestions For A Energy Boost. Something Other Than Caffeine.


Jayson

Recommended Posts

Jayson Newbie

I'm looking to find something to take other than caffeine to get through the day. I'm always so exhausted and caffeine barely gets me by but it never last long. I'm wondering if anyone on here tried anything that worked well for them other than a really strict diet. I'll try anything. Thanks in advance!


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



Celiac.com Sponsor (A8-M):



LauraTX Rising Star

Welcome, Jayson.  Are you Celiac?  Anyways, if you find caffeine to be too short acting, another thing that can help with energy is a B vitamin complex.  Look for one that says "flush free" because when you first absorb niacin (one of the B vitamins) you can get jitters and skin flushes from it.

1desperateladysaved Proficient

Fennel gives me energy when I eat it.  Fennel is a vegetable bulb that you can find in the produce section.  There is also fennel seed in the spice department.  I have made fennel cookies with it.  It has a light licorice taste.  I would be cautious in regular use of fennel, because I think that it has natural occurring steroids.

 

Salmon gives me energy.  At least it use to when I was ill.

JodyM75 Apprentice

Cordyceps.  It is traditional Chinese medicine and I was skeptical when someone suggested it to me, but boy was I wrong.  It does take a couple weeks to kick in.  I have been so fatigued and feeling like I was dragging around a boulder since I had really bad bronchitis last December.  I've been taking Cordyceps for 3 weeks and the change is impressive.

Archived

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

  • 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. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

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

    2. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • 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.