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Looking for Sugar Free and Gluten Free

EasterLily

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EasterLily Explorer
EasterLily
Posted

Hello everyone. Since starting the gluten free diet, I have suddenly become very sensitive to sugar. It makes me extremely nauseous. But I really enjoy pancakes and waffles, but the syrup   - which is gluten free - has been make me sick to my stomach, so I am assuming it's from the sugar. I have been trying to find a sugar free/gluten free syrup but I am finding the sugar free versions contain gluten. Does anyone have any suggestions? I can't eat that much to begin with during healing because I seem to super sensitive to everything. Thanks in advance.

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cyclinglady Grand Master
cyclinglady
Posted

Try real maple syrup.  ?

Oh, the waffles and pancakes?  There might be additives (e.g. Xanthan Gum), etc. added to the gluten-free flours or the flour blend (e.g. Tapioca, potato) that you might be intolerant to.    These are processed foods.  Try sticking to a Whole Foods diet so you can identify intolerances during the early stages of healing.  

What to eat for breakfast?  Try dinner.  Sweet potato, rice, banana, chicken....whatever!  

Ennis-TX Grand Master
Ennis-TX
Posted

Try the brands Waldens Farms and Natures Hallow

Waldens makes a pancake syrup, blue berry, strawberry, Carmel, and chocolate syrups. Now they also make jams but I really dislike their jams.

Open Original Shared Link

Natures Hallow makes Honey, maple syrup, and jams really expensive but quite good they use xylitol in theirs now there is a introduction curve with xylitol to your body. First introduction can cause gas issues til you get used to it.

Open Original Shared Link

Polmar Jam is great and so is Smuckers in the Sugar Free versions I use them all the time.

I know the pain of the sugar issues, I  have UC and can not have sugars  or carbs. BUT I  CRAVE THEM, these alternatives have helped. I also use a blend of monk fruit and eyerythritol or xylitol in alot of my foods or use Swirve Sweetener in my homemade icecreams.

EasterLily Explorer
EasterLily
Posted
  • Author
23 hours ago, cyclinglady said:

Try real maple syrup.  ?

Oh, the waffles and pancakes?  There might be additives (e.g. Xanthan Gum), etc. added to the gluten-free flours or the flour blend (e.g. Tapioca, potato) that you might be intolerant to.    These are processed foods.  Try sticking to a Whole Foods diet so you can identify intolerances during the early stages of healing.  

What to eat for breakfast?  Try dinner.  Sweet potato, rice, banana, chicken....whatever!  

Thanks for the information. I didn't think about additives. I suspected the syrup because when I eat sugary snacks like candy, ice cream, ect.. I get very nauseous which has never happened before. Eating any type of "meal" right now is difficult because the nausea and bloating are so bad I can only eat a little at a time. Withdrawal has begun, so I'm a bit more nauseous and bloated, I have diarrhea something fierce and I am lightheaded, dizzy yet starving. :(

cyclinglady Grand Master
cyclinglady
Posted

The enzymes to digest lactose (milk sugar) is released from the villi tips.  If you have intestinal damage, you may be lactose intolerant (hopefully, it is just temporary).  So, consider skipping the ice cream.  Choose lactose free versions instead or dairy that contains the least lactose, like hard cheeses or yogurt.  

Also, a damaged gut can respond to well-cooked foods.  Think stews and soups until you see improvement.  

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      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.
    • Scott Adams
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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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      Thank you. 
    • deanna1ynne
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