Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Has anyone lost leg mass after going gluten-free?


DHaney

Recommended Posts

DHaney Rookie

I was diagnosed in January with coeliac so I began my journey to a gluten free diet. I started feeling better but I've noticed that my legs look a lot smaller.  Almost to where I'm not comfortable with wearing shorts.  Has anyone experienced or noticed this and if you have did your legs fill back out ?? I'm in dire need of thoughts and remedies!! Thanks. 

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



trents Grand Master

Welcome to the forum, @DHaney!

May we ask, are you male or female? Women tend to store body fat below the belt whereas men tend to store it in the belly.

Have you lost weight or gained weight as a whole since going gluten free?

Are you consuming approximately the same amount of protein and calories as before going gluten free?

Have your exercise habits changed?

Could this be fluid loss or do you feel it is actual muscle loss?

Link to comment
Share on other sites
DHaney Rookie

I am a male 45 yes old 

Link to comment
Share on other sites
DHaney Rookie

My legs still feel muscular but I have not been as active as before.  It may be fluid loss.  I've actually gained a few pounds. Just my legs look way skinny now. I'm desperate to get them back to normal. 

Link to comment
Share on other sites
trents Grand Master

You are also at an age where you may be naturally beginning to lose muscle mass due to falling testosterone levels.

Your decrease in activity level . . . Any particular reason for that?

One thing to consider is that gluten containing flours are fortified with vitamins and minerals ala USA federal mandates. Now I am assuming you are in the USA. Gluten-free facsimile flours are not fortified and largely devoid of nutrition naturally. Lots of rice and tapioca-based products. This can result in vitamin and mineral deficiencies. This is especially true in the early stage of recovery after going gluten free since there has probably been very little recovery of the villous lining of the gut. Consequently, it is very important to engage with some high potency vitamin and mineral supplementation. And I'm talking about much more than a multivitamin. 

Link to comment
Share on other sites
Raquel2021 Collaborator
1 hour ago, DHaney said:

I was diagnosed in January with coeliac so I began my journey to a gluten free diet. I started feeling better but I've noticed that my legs look a lot smaller.  Almost to where I'm not comfortable with wearing shorts.  Has anyone experienced or noticed this and if you have did your legs fill back out ?? I'm in dire need of thoughts and remedies!! Thanks. 

Yes. I have the same issues. I have tried everything from eating more protein to eating more healthy fats. I am unable to gain any weight and lose weight easily.  I have been gluten free for 3 years now. I am unable to exercise due to very low iron levels. Not able to raise my iron levels either.  

Link to comment
Share on other sites
DHaney Rookie

My decreased daily activity was due to going through heavy everyday lofe challenges. For a while I did not have energy nor the mental motivation before being diagnosed with coeliac. Drs kept misdiagnosing me. I asked them to check for coeliac. After doing the blood test and having a very high value then they moved forward with the biopsy. I really appreciate all the information from everyone on here. I'm going to try starting supplements. Anything outside of B-Complex and calcium?   

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



DHaney Rookie

Raquel2021 I'm sorry to hear that. I hope you can find some solutions that work.  I am in the beginning of my journey and I need all the help I can get.  Before I was diagnosed I lost 28 lbs.  Was in the ER 3 times in a month with GI issues.  This journey seems to be a roller-coaster for sure.  I'm sure everyone is dealing with this on different levels.  I've always had trouble gaining weight. I'm 6' - 3" and I weigh 220 Lbs. I weighed a little less before I hit the tipping point. 

Link to comment
Share on other sites
trents Grand Master
54 minutes ago, DHaney said:

My decreased daily activity was due to going through heavy everyday lofe challenges. For a while I did not have energy nor the mental motivation before being diagnosed with coeliac. Drs kept misdiagnosing me. I asked them to check for coeliac. After doing the blood test and having a very high value then they moved forward with the biopsy. I really appreciate all the information from everyone on here. I'm going to try starting supplements. Anything outside of B-Complex and calcium?   

D3 (5-10k IU daily), magnesium glycinate or magnesium citrates and zinc to start with. I wouldn't take calcium long term. It can contribute to cardiovascular disease. Absorption of calcium is usually the problem rather than low dietary intake. Are you on a proton pump inhibitor (PPI) or other acid blocker? Having sufficient gut acidity is a key in proper absorption of calcium and other minerals.

Also consider adding in choline as a supplement.

It is possible the stress you were experiencing actually triggered the latent celiac genes you were carrying. 

Edited by trents
Link to comment
Share on other sites
DHaney Rookie

Thank you very much for the information! I am not on a PPI. I've received very little help from my doctor. They referred me to a nutritionist but I've yet made that appointment due to my high travel for my job.  I would almost be certain that the stress triggered genes. 

Link to comment
Share on other sites
trents Grand Master

Boy, it's really tough to avoid gluten when you travel a lot and have to eat out. Studies have shown it's the number one sabotager of gluten free eating. You may order what seems to be gluten free menu items but you have no control over how it's prepared and handled back in the kitchen. Likely it's being cooked on the same surfaces and in the same pots and pans as gluten foods, stirred, sliced and served with the same utensils. Our forum administrator, Scott Adams, tells the story or ordering gluten free at Olive Garden and getting sick. He investigated what went on in the kitchen and discovered that the gluten free noodles in the order were cooked in the same pot and the same water as wheat noodles.

Edited by trents
Link to comment
Share on other sites
DHaney Rookie

You are absolutely correct!! It's why this has been a roller coaster. I'm doing my best to pre-cook and prep my meals for travel. I've been in my career for 27 years. I will be forced to make some major decisions that will stop my traveling soon. Every time I've had to get take out it has made me sick.  

Link to comment
Share on other sites

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
      125,745
    • Most Online (within 30 mins)
      7,748

    Nightowl2024
    Newest Member
    Nightowl2024
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      In the UK and some other nations there is an increasing tendency for doctors to forego the endoscopy/biopsy if the ttg(IGA) is 10x normal range or greater. Your son's score easily exceeds that. There is only a 5% chance that his elevated ttg(IGA) levels are caused by something other than celiac disease and not more than a 10% chance that his elevated ttg(igg) score is caused by something else. Please consider these odds.   Then there is the elevated liver enzyme issue which is found in about 20% of those with celiac disease.  I think there is sufficient evidence to conclude that your son has celiac disease and I would talk to his physician about opting out of the endoscopy/biopsy. On the other hand, if you or your son demand more evidence, then pursue the endoscopy/biopsy.
    • Dhruv
      Ok, so reference range for labcorp for (tTG) IgA Reference Interval: 0-3, Unit: U/mL( for my son it's  >100) Transglutaminase (tTG) IgG Reference Interval: 0-5, Unit: U/mL( for my son is 57)   Thank you, I will ask doctor to order the correct test. Since he is on gluten due to unawakened will investigate throughly. 
    • trents
      If the purpose of the endoscopy is to check for celiac disease they will take biopsies of the small bowel lining. But not all endoscopies are done for that purpose. You would need to be clear about the purpose of the endoscopy with the doctor ordering it.
    • trents
      Before I comment, please supply the ranges used by the lab for negative vs. positive for both the ttg(IGA) and the ttg(IGG). Different labs use different ranges. There is no industry standard. Please supply this in a new post as you likely will not be able to edit your existing post.
    • Dhruv
      Also do they check health of the outter lining of the small intestines in endoscopy which you mentioned? 
×
×
  • Create New...