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Constipation After Going Gluten Free

miandeda

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miandeda Newbie
miandeda
Posted

Hey all, my husband and I have recently gone gluten free. We were not diagnosed with celiac but did an elimination diet and felt we both were gluten sensitive. I had major withdrawal symptoms, nausea, dizziniss, severe cravings and hunger. he has been gluten free for two months and me for three weeks. Since we went gluten free we both have more trouble going to the bathroom. We eat the same as we did before except without gluten. We have not replaced processed foods with gluten free options, instead we completely eliminated them. I have also gained weight since cutting it out. We both feel better other than those few things. We have more energy and it was the first time in my life that I have control over my sugar cravings, so I'm not sure what would cause the constipation and weight gain. During an average day I might have two apples for breakfast, sweet potatoes, eggs, and avocado for lunch and a vegetable and cashew stir fry over rice for dinner. Any ideas what is wrong?

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cyclinglady Grand Master
cyclinglady
Posted

It is hard to say. We are not doctors here, just folks who are have issues with gluten.

Is there a reason you chose not to get tested for celiac disease? What made you decide to go gluten free?

If you chose to remain gluten free, you need to make sure everything you eat is gluten free and you must learn about cross contamination and hidden sources of gluten. You are not really gluten free until you master this. You can learn more about this in our Newbie 101 section under "Coping". You will need to place some cookware, colendar, wooden spoons, toaster, cutting boards, etc. Shampoos and lotions, lipstick, etc will need to be replaced with gluten free items. I encourage you to do as much research as possible.

Make sure you are eating enough fats and protein to keep you satiated. As a diabetic and celiac, I could never eat two apples for breakfast! Bacon and eggs is more my speed! I also eat plenty of veggies. I had sautéed greens just this morning with my bacon and eggs. Eat them as much as you can as they are good sources of fiber.

Good luck to you both!

badcasper Explorer
badcasper
Posted

canalope helps a lot with constipation potatoes of any kind don't really, they can make it worse

boron Rookie
boron
Posted

By going gluten free your fiber intake might decreased. Low fiber intake slows down intestinal motility and makes stool harder. If this is the case, you may want to try some foods high in insoluble fibers, such as non-starchy vegetables. Soluble fiber, for example, in legumes, can cause bloating.

 

Some foods high in soluble and insoluble fiber:

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nvsmom Community Regular
nvsmom
Posted

Are you sure it actually is constipation?

 

I had chronic constipation my entire life as an untreated and undiagnosed celiac, but I didn't realize it because that was normal or me.  Well, some days I sure did realize it, but for the most part I was clueless.  Then when my BM's switched to normal, I thought I had diahrrea but it was actually normal Bm's.  LOL

 

Take a look at the Bristol Stool Form Chart and make sure this is actually the case.  Open Original Shared LinkIt's a bit gross, but we talk poop a lot around here and I found it interesting.... Don't know what that says about me.  ;)

  • 2 weeks later...
cap6 Enthusiast
cap6
Posted

Having suffered from (at times) severe constipation all my life, my first reaction would be to say that there is no protein in your breakfast.  You start the day off with sugar.  Natural, but sugar none the less.  I might switch things around a bit and have your lunch items for breakfast.  Throw in a nice piece of chicken (or other protein) and veggie for lunch and then finish off your day with your usual.  Add more dark green veggies, protiens and lots and lots of water to your diet.  See how that helps. 

miandeda Newbie
miandeda
Posted
  • Author

Having suffered from (at times) severe constipation all my life, my first reaction would be to say that there is no protein in your breakfast.  You start the day off with sugar.  Natural, but sugar none the less.  I might switch things around a bit and have your lunch items for breakfast.  Throw in a nice piece of chicken (or other protein) and veggie for lunch and then finish off your day with your usual.  Add more dark green veggies, protiens and lots and lots of water to your diet.  See how that helps.

you called it. :) for the past 4 days I have been eating cashews avocado and sweet potatoes for breakfast and I feel so much better! Thank you! I'm going to continue that and I think have a salad with fish or something for lunch and normal dinners. Yay! Only thing is I always heard you should eat fruit on an empty stomach, now when do I eat it?
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ravenwoodglass Mentor
ravenwoodglass
Posted

If you don't want to eat fruit with a meal you could have it as a mid-morning or afternoon snack. 

StClair Apprentice
StClair
Posted

Yes, this happened to me after I was diagnosed and went gluten-free close to three weeks ago. I miss the fiber that wheat gave me (think two slices of Ezekial Bread every morning, now deleted). I am working on quinoa to replace that fiber and am going to try amaranth today. I think many of us became used to an irritated diarrhea-type situation and now need to adjust to a less stimulated gut.

cap6 Enthusiast
cap6
Posted

Don't forget that protein!   I like to do a scrambled (or hard boiled) egg along with my kale in the morning. 

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    • Rogol72
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      By Rogol72 · Posted

      @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.
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      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.
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    • JoJo0611
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    • deanna1ynne
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