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

Please Suggest Some "good Fat" Foods


whattodo

Recommended Posts

whattodo Enthusiast

Hi everyone, can anyone suggest some sources of "good fat" foods. I dont know if that makes sense but i need to gain more weight. perhaps something to snack on between meals as well other than gluten free biscuits. I am trying to cut out sugar for candida purposes.

I am unable to eat nuts as I have diverticular disease of the bowel which are small pockets which these can get trapped in... :(

Thanks

Jason


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



Celiac.com Sponsor (A8-M):



wolfie Enthusiast

What about nuts or peanut butter? You can get PB without sugar in it. Cheese is another good snack, in moderation. You could add olive oil to your veggies when cooking. Avocados are very healthy and full of good fats.

sunshinen Apprentice

i second the avocado

coconut milk

fish

gfp Enthusiast
i second the avocado

coconut milk

fish

I'll third avocado .....

If your not dairy free then chilli with lots of cheese, sour cream and gaucamole piles on calories ....

However overall if you are trying to gain weight smaller but more frequent meals are better...

Especially for celiacs, add a lot of fat and we can find it hard to digest.... so simple easy to digest stuff tends to be better...

jerseyangel Proficient

Almond butter :D

You can use it as a spread, on fruit like apples and bananas, stuffed into celery, or right off the spoon!

whattodo Enthusiast
What about nuts or peanut butter? You can get PB without sugar in it. Cheese is another good snack, in moderation. You could add olive oil to your veggies when cooking. Avocados are very healthy and full of good fats.

I havent eaten nuts since being diagnosed with diverticular disease but im sure smooth peanut butter will be ok. I take it peanut butter is gluten free, i have stayed away from butter and margarine as not got round to looking it up.....

Ursa Major Collaborator

Coconut oil is the healthiest saturated fat out there. You can't use it for salads, because it is not liquid. But you can use it for all your cooking and baking, and even eat it straight as a supplement. Just make sure you get the non-hydrogenated kind (cold pressed), as all hydrogenated fats are poison for your body. You might have to buy it in the health food store.


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



Celiac.com Sponsor (A8-M):



Nancym Enthusiast

I think saturated fats are horribly maligned. Can you eat dairy products? It is easy to get fats and calories if you include whole milk dairy products like Greek yogurt (oh god, I miss that), cheese, etc. Give the Greek Yogurt a try if you can find it, it is amazing stuff. The greeks eat it with honey.

nikki-uk Enthusiast

Peanuts, cashews (yum!) or some seeds hemp, pumpkin - these are all high in fat. :)

whattodo Enthusiast
I think saturated fats are horribly maligned. Can you eat dairy products? It is easy to get fats and calories if you include whole milk dairy products like Greek yogurt (oh god, I miss that), cheese, etc. Give the Greek Yogurt a try if you can find it, it is amazing stuff. The greeks eat it with honey.

To tell you the truth nancym i have not eaten dairy for 7 months now. i dont know if im intolerant, im still trying to get the pain to subside to test whether i am or not.

Nancym Enthusiast

While my gut was healing I found nuts to be too difficult to digest. Even nut butters.

Seeds, even now, give me diarrhea. I'd avoid eating pumpkin and sunflower seeds as I think that effect might be more than just my own peculiarity.

Macadamia nuts seem the easiest to digest for me, they're also one of the highest fat nuts out there.

grantschoep Contributor

Eat 1 pound of bacon a day, cook it up and take it with you as snack.

Oh wait, we don't want to kill you.... I 2nd the peanuts. I buy a big jar of them, and munch each day while working. Contains a lot of "better" unsat fats.... Though some do have issues with just nuts. I've also found milk + instance breakfasts to be good at keeping my weight up. (also having my Mom live in my house for a month feeding me... when I was sick :>)

After totally healing, and eating right, I don't really have the problem of being underweight... 165 (US) pounds, was down to 118 pounds when I was sick(really sick, not gluten related)

-grant

debmidge Rising Star

sorry you cant have the nuts due to diverticulousis (spelling..) anyway fat foods are good, but don't overlook gluten-free source of carbs in combination with the fats. This increases & Keeps weight on.

so potato salad with lots of gluten-free mayo.. whole milk yogurts (Brown Cow), gluten-free cookies,

VydorScope Proficient

If you mean you want to increase your FAT INTAKE that is different then GETTING FAT.

To gain weight, INCREASE CARBS (esply SIMPLE CARBS) not FAT. Increasing FAT is healthy, but will usually lead to weight LOSS not gain. :) As for what is a good fat, this summary says it nicely..

In summary, our choice of fats and oils is one of extreme importance. Most people, especially infants and growing children, benefit from more fat in the diet rather than less. But the fats we eat must be chosen with care. Avoid all processed foods containing newfangled hydrogenated fats and polyunsaturated oils. Instead, use traditional vegetable oils like extra virgin olive oil and small amounts of unrefined flax seed oil. Acquaint yourself with the merits of coconut oil for baking and with animal fats for occasional frying. Eat egg yolks and other animal fats with the proteins to which they are attached. And, finally, use as much good quality butter as you like, with the happy assurance that it is a wholesome

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.