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 Suppourt Thread (shannonl) And Any Others Who Want To Join

Guest AutumnE

By Guest AutumnE
in Related Issues & Disorders

Recommended Posts

cybermommy Newbie
cybermommy
Posted

What PRACTICAL things can you suggest for food? Like today - I thought I ate only what I should...but threw in some cinnamon applesauce and also some deli chicken. A couple hours later I was doubled over again, stomach cramps, heartburn, etc....it's soooo hard to know what to eat. Any advice would be great. I'm thinking fresh fruit is good and fresh veggies and not much in cans...I've made lots of vegetable soup but it really gives me heartburn and I end up having Tums for dessert.

Thanks so much!

KarenDianne

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

Celiac.com Sponsor (A8-M):


  • Replies 407
  • Created
  • Last Reply
KarenDianne Newbie
KarenDianne
Posted

[

Lorka - this is to you. If you're willing and have time, I have some questions for you too. My problem currently is not weight gain - but weight loss. I think my gut is beginning to heal and I'm feeling a lot better with many more good days now than bad which I'm happy about. However in the last 2 to 2-1/2 months (when things were really bad for me gut-wise) I went from 128 lbs. to 111. I've gone 2 weeks now without losing any more. I'm small fram (petite), 5'2", and really didn't need to lose that much weight. I went from a size 9/10 jeans to size 5...yeah, I know, some people would love that... Several problems came from that...because I have fibromyalgia and my muscles really cramp and knot on me a lot, I haven't been able to exercise for years. The 19 lbs. I lost is now...well...hanging on my arms and legs - and it's really gross! I'm talking really wrinkly, dimpley...bad. :o I'm trying to "exercise" with two soup cans doing lifts every day now - no idea how many reps to do or how often...and over time, will this honestly firm up my upper arms?? Please say yes...Secondly, If I don't eat every 3 hours or so, I'm starving, have stomach pain, very uncomfortable...and most of the time...I'm just really HUNGRY even though now I'm eating veggies and fruit and chicken and sirloin burgers! Will this go away eventually? What is my body telling me?? I don't feel like I'm in starvation mode any more - but maybe my body doesn't agree...?? I'm lactose intolerant, no eggs, gluten-wheat-dairy-egg-preservative intolerant. Doesn't leave much room for anything that isn't healthy!! ANY advice or explanation you can give me will be sooooo appreciated!! SORRY this was soooo long :unsure: KarenDianne

quote name='lorka150' date='Feb 1 2007, 09:00 PM' post='265267']

Hi Cathy,

you're right - there is a lot to think about and a lot to remember.

My first question would be to you are, are you exercising?

If yes, my second is, are you strength training?

After that, there is a lot to consider. I am not sure if you are eating an ideal amount for you, as I don't know your height, weight, bone structure, activity level, and so on.

You can figure out your BMR (Basal Metabolic Rate) with a site like this: Open Original Shared Link. Those are the calories that you need per day just for your body to function. Use that number to apply this: Open Original Shared Link, for how much you will burn.

As I mentioned above, where the calories come from is important too. You cannot eat 2000 calories of one thing - you really need to balance complex carbs, good fats, and proteins.

I can help you more if you'd like, I just need a little more info!

Hope this helps for now.

emcmaster Collaborator
emcmaster
Posted
What you ate today sounds wonderful, was your snack before 8pm? I understand our body does not digest after that until the next morning.

That's ridiculous. Your body doesn't know what time it is when it comes to digesting food. The ONLY argument for not eating right before bed is that some people with acid reflux or heartburn find that it doesn't feel good to lay down right after eating.

But if you have neither of those, eat when you want. A calorie is a calorie regardless of whether it is consumed at 9 am or 11 pm.

emcmaster Collaborator
emcmaster
Posted
Man am I frustrated. I've been seriously dieting for almost 3 weeks now and I've only lost 3pds. I should have lost the initial 7-10 by now, but NOPE nada. I only eat fruits, veggies and chicken, and I don't CHEAT at all. I consume less then 800 calories on most days and I have been exercising too, and I still can't lose anything. I'm afraid Celiac, Pernicious Anemia, and Narcolepsy have messed up my motabolism so badly that I'll never be able to get the 20 pds off that I gained after going gluten free UG!! I can not continue to be constantly hungry and lose nothing. This really stinks. Why in the world did I not lose a ton of weight like a lot of others have?

You're probably not losing because you're eating far below the amount of calories it takes your body just to stay alive each day. Add to that moving around (not even exercise, just sitting or standing) and you're eating way under. Our bodies are smart - they have learned through thousands of years that if food is not coming in, they must hold onto every calorie they get so they won't starve.

You're damaging your metabolism by eating so low calorie. And when/if you do start losing weight, it's likely not going to be fat, it'll be muscle (because fat provides warmth and "survival calories", so in periods of famine, the body saves that for last).

Eat better & smarter and work out more and the fat will eventually come off. :)

little d Enthusiast
little d
Posted

Hello all

I have not posted on this thread in a while, I really have not been eating that great alot of glutne and paying the price. but now i am committed I have to be now because I have a patch of what looks and feels like DH I have had it before and I don't like it any way here is what iv had

Friday

B- gluten-free toast, Milk, coffee

D- Rice crust pizza with gr bell pepper, onion, candian bacon, diet coke

Saturday

B- 2GF waffles with milk, coffee

D- beef enchiladas believe all ingrediants were gluten-free I made them myself, Diet coke

and I know this is bad brownie fudge sundea from Braums

Sunday

B- Maple Buckwheat cereal with milk, coffee

D- eggs, bacon, hashbrown cassarole from Craker Barrell, im sure that the cass is not gluten-free but I ate it, diet coke and a glass of water

Monday working

D at 11pm left over enchiladas, diet coke, and water

So I am trying to do better, not everything is gluten-free on my list but I starting to make a better effort

donna

Sandi Explorer
Sandi
Posted

I would love to join too,

it seems now that I am gluten free, i am sooo much more hungry and all i can do is think of food.

sandi

Kaycee Collaborator
Kaycee
Posted
Hello all

I have not posted on this thread in a while, I really have not been eating that great alot of glutne and paying the price. but now i am committed I have to be now because I have a patch of what looks and feels like DH I have had it before and I don't like it any way here is what iv had

So I am trying to do better, not everything is gluten-free on my list but I starting to make a better effort

donna

Go for it Donna, you can do it. In some ways your struggles remind about the battle I had with giving up smoking. It took me at least 6 years to give up finally. But I hope it does not take you that long to give up gluten. Gluten can be an addiction for some and that is why it is so hard to give it up.

Sorry you have gotten a rash, but you are probably right that it is the gluten.

I have not got much time to reply, as I have to be at work very soon. I intend to come back in and write up more tonight.

Cathy

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

Celiac.com Sponsor (A8-M):


little d Enthusiast
little d
Posted

kaycee

Yes you are very right that it is an addiction, I love bread, pizza and when I find something that I like to eat I will eat it until the sun dont shine any more and then I still love it some more, but I do eat in moderation. I dont eat maybe 5 of one thing but I know when it is good. I have found some things Gluten free like Amy's rice pizza crust that is pretty good.

donna

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.