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

Weight loss


Raquel2021
Go to solution Solved by Raquel2021,

Recommended Posts

Raquel2021 Collaborator

Hi everyone,

I have been gluten free for 2.5 years after been diagnosed with celiac disease.  More recently I am also dairy free for the last 8 months.  I have lost about 15 pounds since all thr changes and not able to pit the weight back on. I was not overweight so not in a position to lose weight.  Anyone else? I react to soy, eggs. So eat lost of vegetables. Meats, seafood beans and rice. Nuts and some seeds.  


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



Celiac.com Sponsor (A8-M):



RMJ Mentor

When I need to gain weight I find that peanut butter helps since it has a high amount of calories per unit volume.  I also have snacks mid-morning and mid-afternoon whether I’m hungry or not.

  • Solution
Raquel2021 Collaborator

Sounds good. Thank you  I will try it. I usually eat a daily peanut butter Larabar

  • 1 month later...
MisSkky Newbie

I was just diagnosed with celiac disease. I lost 68lbs since December ... not trying mind you. I hsbe has this hive like rash on my forearms for 2 years now and many trips to dr and dermatologist, numerous ointments, creams & lotions along with prescribed meds and antihistamines to no avail. Then I started rapidly losing the weight, sick to my stomach every single time I ate pretty much anything. Night sweats, gas from both ends, explosive runs but always dying of thirst and hungry!!! I'm type 2 diabetic also so I always thought it was my out of control sugar levels. Got put on insulin then all of the sudden ... my sugar levels are great but I'm still sick. So my question is with Celiac disease ... is my body starving??? 

trents Grand Master

Welcome to the forum, MisSkky!

Celiac disease causes inflammation in the small bowel lining when gluten is consumed. It is an autoimmune disorder because gluten consumption causes the body to attack its own tissues. The inflammation wears down the villi of the small bowel and this is where all of our nutrition is absorbed. The wearing down of the villi results in inefficient nutrient absorption. So, yes. You were slowly starving to death even if you were eating well. There is a definite statistical correlation between Type I diabetes and celiac disease but no so much with Type 2.

I would suggest you invest in some gluten free vitamins and minerals to help your body heal more quickly:

Adult multi, B-complex, B12, D3, magnesium citrate or magnesium glycinate (not magnesium oxide) and zinc.

Here is a primer for those just starting out on the gluten-free journey:

 

knitty kitty Grand Master
(edited)

@MisSkky, Welcome to the forum!

Yes, your body is definitely not getting the essential nutrients it needs!

My Dermatitis Herpetiformis rash and other skin problems resolved with Niacin Vitamin B3.  My Gerd and poor digestion improved with Niacin, too.  

I lost sixty pounds in a month, and had nausea, vomiting, gastrointestinal distress, explosive bowels, etc., etc., etc.  This is called gastrointestinal beriberi due to Thiamine deficiency.  I supplemented with high dose Thiamine (Benfotiamine) and began feeling better within an hour. 

Thiamine (Benfotiamine) has also helped my Type Two Diabetes.  Thiamine is low in diabetics.  My blood glucose levels are now kept in check with diet and Benfotiamine.  The pancreas does not produce enough insulin if there's a thiamine deficiency.  The pancreas will produce sufficient insulin if thiamine deficiency is corrected quickly.  The pancreas decreases and stops producing what insulin it can when insulin replacement is started.  

My night sweats resolved when deficiencies in Vitamin D and Vitamin B 12 were corrected. 

I was deficient in many vitamins and minerals because my Celiac had been misdiagnosed for so long.  Checking for vitamin and mineral deficiencies is part of proper follow up care for Celiac people.  

Talk to your nutritionist and doctor about supplementing with essential nutrients needed to recover your health.    

P.S. forgot to add some reading material...

Thiamine and diabetes: back to the future?

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8505293/

And...

High-dose thiamine supplementation improves glucose tolerance in hyperglycemic individuals: a randomized, double-blind cross-over trial

https://pubmed.ncbi.nlm.nih.gov/23715873/

And...

https://ods.od.nih.gov/factsheets/Thiamin-HealthProfessional/

Edited by knitty kitty
Typo correction, add p.s.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748

    Hughesy
    Newest Member
    Hughesy
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.