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Does Anyone Else Have Cravings?

jabberwife

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queenofhearts Explorer
queenofhearts
Posted

Protein cravings would be a terrific change for me as I really have no "appetite" for protein & have to consciously remind myself to include enough in my diet.

Leah

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lindalee Enthusiast
lindalee
Posted

I crave popcorn. I had some the other night----shouldn't have. LLee

Green12 Enthusiast
Green12
Posted
I ALWAYS crave avocados. Especially guacamole!

Leah

This latter issue is the one that worries me. Since going gluten-free, I find I'm craving AND eating even MORE starchy foods than I did in wheaty days. I'm not sure if it is some sort of subconscious attempt to re-gluten myself... none of these starches have gluten, but they are often things that would have had wheat in them before. I always liked starchy food, ate a lot of "healthy" grains, but a reasonable balance. Now I find I'm really going overboard, having a hard time stopping. I've been gluten-free for about 6 weeks now, & it doesn't seem to be stopping. Anyone else have this experience? Or have any insights about what's going on?

Leah

I found after going gluten-free that the more starchy stuff I ate, the more I wanted to eat it, especially the gluten-free packaged/processed stuff. What worked for me is making sure my meals were balanced with a small serving of starchy vegetable or whole grain (i.e. 1/2 c.), a palm sized portion of protein and vegetables, and a little fat. Eating this way normalized everything fo rme.

Tychsar Newbie
Tychsar
Posted

I can definitely relate! I was diagnosed in October 05. I have been eating everything under the sun and craving carbs carbs carbs. How I can do this diet without gaining athousand pounds is beyond me.

bluejeangirl Contributor
bluejeangirl
Posted

I crave hotdogs that have been grilled and slightly burned. I found the applegate hotdogs and they are great! However I found these gluten free buns and they were terrible :blink: So it sort of ruined the expirence for me. I just ate it plain. I don't miss bread so much as I miss the buns that were soft and pliable for hotdogs and brats. Oh and hamburger buns I miss to.

gail

kabowman Explorer
kabowman
Posted

I ate very few carbs before going gluten-free, now they make up about 1/2 my diet - not good. Right after going gluten-free, I craved sweets but couldn't eat them due to the yeast and corn thing so I ate extra salt and extra potatoes. I am finally off the salt kick - luckily I have always had low blood pressure otherwise I might have gone a little bonkers.

taz sharratt Enthusiast
taz sharratt
Posted
Am I missing something in my diet? Since going gluten-free, I have been craving candy and chocolate, and never used to have a sweet tooth. I imagine my body is freaking about about the reduction in refined carbs in general, but oddly enough, I'm not craving bread, but gum drops and jelly beans and the like! This definitely doesn't do much for the waistline when I indulge! Ideas? I am not the BEST at maintaining a healthy diet, but what I might be missing in food intake I make up for with a daily multivitamin.

i crave so bad i almost think im pregnant ( that with the bloating gets you paranoid). usually its chocolate biscuits to dunk in my tea.

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munchkinette Collaborator
munchkinette
Posted

I such a major craving for pizza last week. Ugh! Getting glutened last week made me rethink eating a bite of it though. I don't want to do that again! I must find a good dough recipe.

num1habsfan Rising Star
num1habsfan
Posted
I crave hotdogs that have been grilled and slightly burned. I found the applegate hotdogs and they are great! However I found these gluten free buns and they were terrible :blink: So it sort of ruined the expirence for me. I just ate it plain. I don't miss bread so much as I miss the buns that were soft and pliable for hotdogs and brats. Oh and hamburger buns I miss to.

gail

Have you ever tried the buns from Kinnikinnick??

Speaking of cravings, today I have a craving for donuts and pizza. I think I'm gonna make a pizza like this, even tho it appears uncooked in the photo lol .. and eat one of my maple-dipped donuts :P

~lisa~

Girl Ninja Newbie
Girl Ninja
Posted

Munchkinette - I tried this recipe last week and my family totally loved it. I found it in a different forum and I don't know who it originated with. It was really satisfying. The commentary isn't mine. I copied it along with the recipe. I did my own with 2 medium eggs at 400 for 20 min and I thought it was fine.

Pizza Crust

you take 3 cups cooked rice (1 cup dry), mix with 1 cup shredded cheddar and 1 (or 2) eggs, mush it out onto a pizza pan, make a lip around the edge to hold in the toppings and bake for 18-20 minutes (I think it was at 375 degress). Then add your toppings and bake or broil until your toppings are the way you like (I like the cheese to brown a little). I baked mine at 450 for 20 minutes before topping. Then 15 minutes after topping. It was still a little too soft in the middle, but absolutely delicious. This might work better in personal sized pizzas.

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      By trents · Posted

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      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
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