Jump to content
  • 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):

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
  • 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. - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

    2. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

    3. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442

    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...