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shutterbugnv Newbie
shutterbugnv
Posted

I have only been diagnosed with celiac since last July. I am having a hard time with this life change. On top of that I need to lose weight since I am the heaviest I have ever been and still gaining. My problem is that I don't get sick when I have gluten. It won't hit me for awhile because I just get exhausted since it does not let my body absorb any nutrients. So, when I am feeling better I think that I can have that piece of cake and just get a little tired for awhile. Then I eat a cookie or a piece of wheat bread and after a while I am back where I started, so exhausted that I can't even get up in the morning. I know that I need to change my whole way of eating but it has been soooo hard. Is there anyone out there that has the same problem, not getting physically ill after eating anything gluten. I need help.

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Carriefaith Enthusiast
Carriefaith
Posted

There are people with little or no symptoms and the gluten-free diet can be harder for them. I know it can be tempting to eat something "illegal". I am tempted sometimes, and I'm sure most people are. But I have to remind myself of the consequences.

My advice would be to think of some of your favorite foods and start finding recipes or modifying recipes to suit the gluten-free diet. I started a thread of recipes: Open Original Shared Link and you may find some recipes you like there. If you really like baked goods and breads, I suggest going to a book store and buying a gluten-free cookbook that focuses on baked goods and/or breads and possibly try making some stuff! You may also want to consider investing in a breadmaker? I personally like to buy my baked goods and I almost always buy Kinnikinnick food Open Original Shared Link

shutterbugnv Newbie
shutterbugnv
Posted
  • Author

Thanks.....I did buy a bread maker and have a nice recipe for bread but I will try your website. I don't have time to make bread every day. Thanks for the help.

Carriefaith Enthusiast
Carriefaith
Posted
I don't have time to make bread every day.
I'm not a huge fan of cooking baked goods and I also don't have the time and/or motivation every week to make bread on top of cooking meals. I don't even have a breadmaker. That is why I mainly eat Kinnikinnick bread. Sterk's bread is also quite good, but harder to find.
GlutenWrangler Contributor
GlutenWrangler
Posted

Maybe you should see a nutritionist or dietitian to help you out with all of this. I'm guessing that you probably won't lose any weight while you are still eating gluten. The gluten-free diet is a hard task to master, but you have to be very strict, even if you don't feel sick after eating gluten. But if you are having troube doing on your own, it's not a bad idea to get some help. I hope you figure everything out.

-Brian

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    • 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

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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