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

Protein


Katester

Recommended Posts

Katester Enthusiast

I have a hard time getting enough protein. I'm not a big fan of meat or seafood. I eat nuts occasionally but I don't like them that much. I can't really come up with how else to get protein. How can I add some protein to my diet?


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



Celiac.com Sponsor (A8-M):



ShayFL Enthusiast

Whey powder, hemp powder and chia powder come to mind. Blended in smoothies. Eggs. Aside from nuts, that pretty much covers it. Oh and dairy if you tolerate it. Whey is supposed to be ok for most lactose intolerant. But dont quote me.

Here is a yummy nut spread I make.

Grind 1 cup of fresh walnuts

1tsp cumin

1/4 tsp sea salt (or more to taste)

1 grated carrot

Mix all together. It is yummy wit celery sticks.

purple Community Regular

Here is a song that will make you laugh :lol: :

beans, beans

tropical fruit

the more eat

the more you toot

the more you toot

the better you feel

lets have beans for every meal

My day care kids taught me that years ago. :P

Beans and brown rice make a complete protein.

wolfie Enthusiast

Eggs.....poached, fried, scrambled, hard boiled.

Cheese (cheese & crackers, string cheese)

Peanut butter & Jelly on rice cakes (my daily breakfast)

I also do rice & beans (usually black beans) and add in veggies too.

erinairout Newbie

Oh, I forgot to mention I can't have eggs or milk. Don't know if that changes anything. =)

msmini14 Enthusiast

I know this has meat in it but very good.

Gruond Turkey

Kidney beans

Water Chestnuts

Salsa

Cook the meat, add the beans, water chestnuts and salsa mix together, mmm good. With a side of vegis =)

lorka150 Collaborator

are you sure you aren't getting enough? most people think they aren't, when indeed they are - and the majority of north americans get too much protein, anyway. i would count your diet and make sure before you have to unnecessarily adjust your amounts. many gluten-free grains are much higher in protein than wheat, too.


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



Celiac.com Sponsor (A8-M):



GFqueen17 Contributor
I have a hard time getting enough protein. I'm not a big fan of meat or seafood. I eat nuts occasionally but I don't like them that much. I can't really come up with how else to get protein. How can I add some protein to my diet?

I am in love with South Beach Cinnamin Raisin Protein Bars (gluten-free) and Zone Perfect Protein Bars (only some flavors are gluten-free so make sure read the ingredients carefully...I always eat Fudge Grahm, Peanut Butter, and Caramel).

The South Beach Bars are in just about every grocery store and drug store, however the Zone Bars are harder to find. I find them in health stores like Vitamin Shoppe and GNC.

But be careful becuase some flavors of the South Beach bars are labelled 'wheat free' but they are not gluten free.

Both bars are full of protein but taste like a dessert!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.