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

Pregnant, Eating Lots, Can't Gain Weight...


rockymtntapper

Recommended Posts

rockymtntapper Newbie

I'm 18 weeks pregnant (19 weeks tomorrow). I've been on a gluten-free diet for nearly 2 years, and last year I found out I was also sensitive to dairy, corn, and several grains (tapioca, teff, millet). I also have Hashimoto's but I'm on medication and my antibodies have gone way down since going off of the foods I'm sensitive to. I'm 5'1" and right now I weigh 103.5 lbs. I weighed 100 before I got pregnant and I gained 3 pounds in the first few weeks of pregnancy, but then had horrible morning sickness for about 3 months straight, causing me to drop down to about 95 lbs. Then I got hit with a stomach virus about a month ago which caused me to drop again down to 92 lbs. 

 

So I'm glad I've finally passed 100 again, but I am just not gaining much weight at all--maybe 1 pound every two weeks. The thing is, I have been eating like CRAZY. According to a calculator I used, I need to be eating at least 2500 calories a day to gain a pound a week. I'm eating over 3000, literally stuffing my face all day, and I hardly notice a difference. The baby is healthy and growing quickly, but I'm not! Any advice for me? 

 

If anyone's wondering, my typical diet consists mostly of meat, fish, seafood, eggs, quinoa, rice, lots of fruit and veggies, nuts (I have to be careful with nuts because they cause sinus congestion if I eat too many--I've already been tested for nut allergies and have none), seeds, smoothies, and occasional snacky foods like chips and chocolate. I've also been adding powdered gelatin to smoothies and soups for extra protein. 

 

My midwife told me I really needed to gain 5 pounds in the next 2 weeks. Help! I've seriously never eaten this much before in my life!


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Glad that you are feeling better!

With all my morning sickness I did not gain weight during my first trimester. I was little like you (just an inch shorter). I gain 26 pounds (doctor said to shoot for 25) during my entire pregnancy and delivered a 6 pound , 9 oz. Baby.

Add plenty of fat to your diet. Avocado, olive oil, bacon, salmon, sardines, chicken fat/skin, etc. All these years of telling us that fat is bad and it really is not!

Congratulations! Keep on eating!

rockymtntapper Newbie

Thanks, cyclinglady! I'm glad to know I'm not the only one who had this issue. I definitely like eating fat, so that should help. I had a lot of trouble digesting fat after the morning sickness and stomach virus went away (I think I had thrown up all my bile...gross, I know) but now I think my stomach has been able to catch up and actually process the food I put into it. Sometimes I take ox bile with meals if I'm eating a lot of meat or a lot of fat, which seems to help. 

 

Thanks for the reminder to eat sardines...I love sardines and a lot of people think I'm crazy for it!

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. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748

    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    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

    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.