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

Food More Satisfying?

Rivka

Recommended Posts

Rivka Newbie
Rivka
Posted

I am new to being gluten-free but I have some thoughts on what is happening to me and wondered if they make any sense to anyone else. Up until a few years ago I was always thin, but eat huge amounts of food. I'm talking like 3000 calories a day because I always felt like I was starving. Granted a few years ago I finally began putting on weight and am now over weight but not unbelievably so. Well, in the short time (week) of finally being gluten-free, I find I am eating half that amount and am deeply satisfied with my meals. I find I do need to split them up over 4 or 5 small meals as I tend to get a bit shaky. Anyway, here's my theory, for the previous 39 years of my life, I was starving and I had to eat insane amounts of food to get enough nutrition. Now that I am no longer eating gluten, which is poisonous to me, my body can begin to absorb nutrients for the first time and I no longer need to eat so much. Are sudden improvements really possible? I know I'm not feeling perfect by any means, but I don't feel like I am dying anymore!!! I am starting to wonder if it is possible to live a pain-free life....

Wondering what others have experienced in the early days and if you have any suggestions for me.

Thanks!!

Rivka

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

All things are possible Rivka! Yes, your observation and analysis is correct. You are very fortunate to be responding so quickly. Yeah!!!

gfpaperdoll Rookie
gfpaperdoll
Posted

I am 61 & I live a pain free life!!!

I had a broken knee three years ago, major surgery, 2 metal plates & six screws in my knee, not only do I walk without a limp, I have no pain what-so-ever. My surgeon is amazed!!! I need to call him, he is supposed to write me & my gluten-free diet up in the medical journals - since I still do not have debilitating arthritis in that knee (or anywhere else!) like he predicted!!! :) :)

I had been mostly wheat free for 10 years, thinking I had a wheat allergy (along with all my other food allergies) & gluten-free for 1 year when I broke my knee. I hiked 10 miles the day before... I quit taking pain meds 2 days after surgery & started taking 2 regular Advil. had surgery on Friday went for a check up on Monday & the doctor & staff had their mouths hanging open because I was off pain med. B) I tried to get them to go gluten-free, but... Evidently this was some fancy complicated surgery because several doctors came to watch it. One of the doctors came by my bed when he left & said "as tough as you are, you will not have any problems with recovery" !!!

Our health depends on the food that we eat!!!

So, yes I am sure you will have a beautiful pain free life.

samcarter Contributor
samcarter
Posted

Yes, food is definitely more satisying now that I'm off gluten. I had a compulsive eating disorder all my life--from childhood on (even ate dirt as a kid, not just once, but many times). I would always binge on the carbs, eat a carb heavy dinner and still be looking around for food. I was never super thin, but I never got heavily overweight, either.

Now i can eat a gluten free meal and be DONE. I can't tell you what a relief that is. To eat just, say, a baked potato with cheese, and some vegetables and not be hunting around the kitchen for more food. During the first week, I was still coming off the gluten and I did overeat on gluten free treats. But the cravings for desserts and snacks has gone way down. Like you, I have found I need more frequent, small meals. This morning I had brown rice with walnuts and raisins and some soy milk for breakfast, then 1 1/2 hours later found myself very hungry for a yogurt. And that satisfied me, whereas in the past I'd be thinking, "That wasn't enough food."

I'm convinced gluten is a drug and makes those of us sensitive to it get the munchies. ;)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,137
    • Most Online (within 30 mins)
      7,748
    Jamy
    Newest Member
    Jamy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.