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

Anyone's Doctor Know Why You Can Eat As Much Fat As I Want, Have A Normal Fecal Fat Test But Not Gain Weight?!?


ezgoindude

Recommended Posts

ezgoindude Explorer

Here's my scenario, on my unusually bad days where I feel like I'm a hassle I grab my almond butter jar and go to town. In one of my lower moments I ate an entire jar of almond butter while watching TV movies for several hours....

And no reflection of that into weight gain?!?

My theory is the fat is broken down that the fecal fat test doesn't pick up? And I crap it all out anyway since it still isn't absorbed?

Just off how things work sometimes...


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



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

From what I know, it isn't fat that makes us fat, it's sugar (and starches).  If you ate 2500 calories a day and at least half was fat, I doubt you'd gain but if half was from sugar and starch, I bet you'd pack on a few.

 

Fat is good for you, sugar...not so much.  That's just what I have read and interpreted over my years.  That low fat diet from the 80's was evil!

BarryC Collaborator

It is my understanding that fat malabsorption is a side effect of celiac, so if its not getting digested its not turning into fat. But, it will cause digestive issues because it hangs around for a long time in your stomach waiting to get broken down. Low fat diets never helped me  lose weight, only low carb. It wasn't until recently I concluded it wasny the carbs it was the gluten in the bread mostly. BTW rice is great-and doesn't cause bloating.

GFinDC Veteran

Hi Ez,

 

I agree with NVS (Nicole).  It's really the carbs that are bad for weight gain.  If you check out a glycemic index you;ll see that some foods are very much higher than others on the glycemic scale.  Those foods are the carbs, sugars, rice, fruits etc.  Which means they turn into glucose much faster than meats and fats, which are low glycemic index foods.  Glucose is sugar in the bloodstream.  If the glucose is not burned or excreted it is stored as fat.

 

Open Original Shared Link

ezgoindude Explorer

Thanks for the replies guys,

 

 

With my current dilemma is that I'm actually trying to gain weight,  I would feel alot more confident about myself if I could put on about 12 - 15 pounds. 

 

makes sense that the sugar and carbs would be broken down quicker and thus quicker to add as fat,  I'm completely content with eating large quantities of sweet potatoes and spaghetti squash instead of the almond butter,  I mean I'm having to make all my meals at home at this point.

 

 

Carbs and fruit it is!! Its been an uphill challenge eating paleo but not being able to tolerate eggs or bacon at this time..... so sad

cyclinglady Grand Master

What do you mean "gain weight"? Bulk up on muscle or acquire a spare tire?

If you want to build muscle, then eat more protein. I eat it at every meal otherwise, I would not have the strength to ride my bike. I consume more when I am training. Nut Butters and sweet potatoes is not going to get you there.

What do you eat on a daily basis?

ezgoindude Explorer

I should say muscle but at this point i would even take fat around the edges just so I can say I could. 

 

 

kk, considering I may have an eosinophilic reaction some foods (beyond NCGI),  my current day looks like:

 

 

Breakfast smoothie ( Blueberries, kale, almond butter, almond milk,  little honey )

 

Lunch  -  grilled chicken with greens or veggies (veggies could be zucchini, squash, steamed broccoli, cauliflower, carrots )

 

Dinner - Chicken or Beef with veggies or something like spaghetti squash, butternut squash, or sweet potato fries.

 

Throughout the day my snacks would be almonds, almond butter or leftover chicken with salad.

 

 

I've tried different types of grains here and there this year and they run right through me, don't think my body is ready for that just yet.  I would guess my only drawback is I've never actually added the amount of protein im eating in a day.......


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



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

A protein powder added to your smoothie is good way to sneak in protein.  I used to add it to my coffee but if you use a whey protein powder make sure the coffee isn't too hot or it will curdle.  Yuck.  LOL

frieze Community Regular

how old are you? height? wt?  gender?

ezgoindude Explorer

I'm 25 5'10". Before symptoms were serious last year I was always around 165, I now gravitate towards 138-140 pounds.

Im currently on day 4 of an elimination diet, I'm thinkin maybe I'll increase my level of baked sweet potato to twice a day? (Baked sweet potatoes my body apparently handles extremely we'll...)

powerofpositivethinking Community Regular

I second this!!  I eat the Lundberg sushi rice for breakfast most mornings.  Since I still can't eat oats, this has about the same consistency.  

 

 

BTW rice is great-and doesn't cause bloating.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.