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Eating Enough Post Diagnosis

Knightley

By Knightley
in Coping with Celiac Disease

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Knightley Newbie
Knightley
Posted

When I went off of gluten, I felt better instantly. However....I found it difficult to consume enough food throughout the day. I just couldn't get my portions up while not eating an entire food group. Has anyone else experienced the hardship of trying to get enough calories/nutrients in one day? I am still trying to gain some weight back, and I know I need to eat more throughout my day. Is eating enough an on-going battle for others as well?

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ShayFL Enthusiast
ShayFL
Posted

I have happily gained 5 pounds back! :) I added SCD (Specific Carbohydrate Diet) cookies to my diet. You need almond flour (Bob's or my fav. is Digestivewellness.com). The cookies are super easy to make, yummy and high calorie plus good nutrition. There are a variety of kinds. I made spice cookies this morning. :D

I also make almond/raspberry cookies, pound cake and others with the almond flour. These recipes are FREE:

Open Original Shared Link

I also bought a few SCD cookbooks that have some other great yummies.

I also eat avacado and walnuts.

Hope this helps!

Knightley Newbie
Knightley
Posted
  • Author

Yes THANK YOU. I have really struggled with this...I just don't get enough calories. I also eat a lot of avocado and nuts. So do you find that if you don't eat baked goods, you can't gain that weight? I hardly ever eat baked goods because I just don't bake often and store bought things are expensive. I really do eat basic whole foods. Maybe this is why I can't gain weight????

JNBunnie1 Community Regular
JNBunnie1
Posted
Yes THANK YOU. I have really struggled with this...I just don't get enough calories. I also eat a lot of avocado and nuts. So do you find that if you don't eat baked goods, you can't gain that weight? I hardly ever eat baked goods because I just don't bake often and store bought things are expensive. I really do eat basic whole foods. Maybe this is why I can't gain weight????

I've gained 40 lbs since going gluten-free (woohoo!) I'm all JLo booty now, anyway. The first ten pounds just appeared in the first two months, then the next 30 came SLOWLY over the next two years. Give it time, it'll happen. If you're still hungry all the time, then you're not eating enough. But if youre not hungry all the time, then just relax! It'll come, I promise. For the first time in my life I'm not skinny, it feels absolutely fabulous! I look at the underwear models and laugh, I don't ever want to look like that again.

Treen Bean Apprentice
Treen Bean
Posted

I have to eat baked goods in order to maintain the weight I gained back since going gluten free 2 years ago (about 25 lbs.). I immediately begin losing weight when I stop eating gluten free bread, etc.... It is actually frightening how quickly my weight drops. Last time I went on vacation I lost 5 lbs. in one week at an all inclusive resort. I never had a problem getting whole foods there. (meat, veggies, fruit) Everyone else I was with gained weight! I know 5 pounds may not seem like that much, but I'm barely over 100 lbs. as it is! So, it is a lot for me to lose in a week.

I am lucky I enjoy baking. I recommend taking one day and just biting the bullet and baking all day. Then you can freeze the muffins, individual cake slices, etc.... They will keep for months at a time. Then, all you need to do is defrost them in the microwave each day. Good luck!

happygirl Collaborator
happygirl
Posted

Another idea is to see a nutritionist/dietician famillar with Celiac that can help you analyze your daily intake and help guide your next steps.

frec Contributor
frec
Posted

I've lost weight since I was diagnosed, and every time I dropped another food group--especially soy and sugar-- I lost more weight. I was a little pudgy but I don't need to lose any more weight now. I lose more weight when I travel or work too much and can't eat at home. I lost six pounds on a two week vacation this summer--not good.

I should bake and freeze like Treen Bean. I do make big batches of soups and casseroles and freeze them. Have you found Tinkyada or Trader Joe's rice pasta? That's easy and fast. Can you eat hummus? Or guacamole and corn chips? Or Tofutti Better than cream cheese (can you have soy)? I also make smoothies for breakfast with rice protein, fruit, nut butter, and almond or rice milk.

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aikiducky Apprentice
aikiducky
Posted

If you want to add more carbs to your diet but not bake, how about cooking some rice, quinoa, gluten free pasta, potatoes, sweet potatoes? Pancakes made with corn, buckwheat, rice etc flour? A safe brand of tortilla chips?

Pauliina

ShayFL Enthusiast
ShayFL
Posted

Here is high calorie yummie with no baking: Corn chips with refried beans, salsa, avacado, sour cream and cheese if you do dairy. Throw on some sliced olives for grins. THAT is a lot of calories.

Knightley Newbie
Knightley
Posted
  • Author

I am so glad that I can eat anything but gluten...so I do have a lot of options! I eat very healthy fatty foods, fish, avocado, nuts, and lots of brown rice, bananas, potatoes, etc. I think I just need to up my portions? Maybe my body is just thin when it's healthy. That's fine...it's just that I had really nice boobs before I went gluten free because I weighed like 15 more pounds and now they are so small!!! hahahaha....any food ideas for growing back boobies???

;-)

ShayFL Enthusiast
ShayFL
Posted

Yes....I want to know how to get fat just added on my boodies too. :lol:

IF there was a food that could do that......A lot of cosmetic surgeons would be out of business.....

one more mile Contributor
one more mile
Posted

The first few weeks of going gluten free I was taking foods out of my diet.

Now I am figuring out what to add to my diet. You will get there also.

If there is an Indian store near you try Mithaee It is dessert in a can. They taste just like crispy cream doughnuts and

are soaked in a sugary syrup. Do not eat if you are diabetic. I have a large Indian store near me and they carry may pastes and foods that do not have gluten. They even warn you if food has gluten in it.

here is what they look like Open Original Shared Link

My pet project right now is Americanizing some Indian dishes. I like spice but not as much hot spice as they often do.

Google has some good cooking shows for Indian food. For breakfast I make a pancake with veggies and spice and chick pea flour. it is quick and easy and if I make two I toss one in the fridge for a day or two later.

I am over weight but have lost 14 pounds since I started this so I have to limit eating Mithaee.They are expensive about 5 bucks a can but you only eat a few at a time. Man they are so sweet

I can also drink dunkin dougnnuts coffee colatas. do not drink the sheetze frozen coffee though. They have gluten in them.

One more mile

ShayFL Enthusiast
ShayFL
Posted

I see Indian treats like that and it is no wonder most of India is diabetic. :( Oh my!!

Interestingly, traditional Indian curries are not hot. Portugal brought red pepper into India in the 17th Century. Before that, they only used mildly hot spices like ginger and cumin in the curry powders. There is a wave of Indians returning to traditional roots and shunning the overly hot spices like red/chili pepper.

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    • 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
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      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.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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