Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Celiac And Horrible Food Cravings


prayin4achange

Recommended Posts

prayin4achange Newbie

Hey fellow seekers ;) I went off of gluten between 2 and 3 weeks and saw a little bit of change, but not a lot. I decided if I want to get the blood work done again I better be eating gluten (last time I hadnt been eating it for about a week when I did the test). So, about 4 days ago I ate my first gluten item (chocolate chip cookie dough ice cream!) It was too tempting to pass up haha... I have an issue with dairy I think.. so im not sure if it was the gluten or the dairy but that whole night in the bed I felt so sick to my stomach!! Since that day I have had these HUGE FOOD CRAVINGS!!! Before I got off gluten this would happen quite frequently. I would eat a meal and still be hungry and eat more.. then it was like i was just craving all these things high in suger, carbs, and fat. When I went of gluten that never happened. Not even one time! I was weaker prob from less food and less calories but I never had the cravings. I had stopped soy, dairy, gluten, and nuts. Now I am allowing everything but dairy since that episode sunday night. This morning was a crazed food fest. I hate it! It feels like my body wont listen to my brain saying.. umm maybe u should stop now even if u do feel hungry still. has this happened to anyone else?!?! Could it be related to added back these things into my diet and an intolerance or allergy?!? PLEASE HELP! Thanks so much.

jenn


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



Celiac.com Sponsor (A8-M):



ang1e0251 Contributor

Wow, before I went gluten-free, I was starving all the time!! My stomach would feel full but I still needed to eat. No wonder, even though I was overweight, I was malnourished. I was taking in the nutrients but most of them were passing through. Now I can be satisfied. But if I'm glutened...Look Out!! I'll eat everything in sight. And I allow myself to eat all I want as long as it's gluten-free. The body needs what the body needs.

You are having a typical reaction IMO. Keep eating gluten if you want to be tested. If you decide not to test, get back on the diet.

prayin4achange Newbie
Wow, before I went gluten-free, I was starving all the time!! My stomach would feel full but I still needed to eat. No wonder, even though I was overweight, I was malnourished. I was taking in the nutrients but most of them were passing through. Now I can be satisfied. But if I'm glutened...Look Out!! I'll eat everything in sight. And I allow myself to eat all I want as long as it's gluten-free. The body needs what the body needs.

You are having a typical reaction IMO. Keep eating gluten if you want to be tested. If you decide not to test, get back on the diet.

Thanks so much for saying that! I thought I was going crazy. It's good to hear someone else has gone through the same problem. :)

samcarter Contributor

Oh, yep. I suspect I've had issues with gluten all my life, because I developed a compulsive eating disorder as a child, which developed into bulimia later on. I would eat a meal, and then an hour later want more food.

Now I can eat a meal--say scrambled eggs and fruit--and be fine. No cravings. Or at least, not when I'm not PMSing. ;)

You'll have to keep eating gluten if you want the most accurate tests possible. Bear in mind, though, that up to 20 percent of celiacs can be negative on blood testing. I'm one of them. But my reactions to gluten are, to me, the "gold standard" and I don't care what the doctors say. :)

prayin4achange Newbie
Oh, yep. I suspect I've had issues with gluten all my life, because I developed a compulsive eating disorder as a child, which developed into bulimia later on. I would eat a meal, and then an hour later want more food.

Now I can eat a meal--say scrambled eggs and fruit--and be fine. No cravings. Or at least, not when I'm not PMSing. ;)

You'll have to keep eating gluten if you want the most accurate tests possible. Bear in mind, though, that up to 20 percent of celiacs can be negative on blood testing. I'm one of them. But my reactions to gluten are, to me, the "gold standard" and I don't care what the doctors say. :)

Wow. This is truely incredible. I never would have thought the two problems go hand in hand. Thanks for sharing. I have another question for ya though. How soon after you started the gluten free diet did you begin to feel improvement? and Did you get the gene test done? Man, physical problems are so lame and really disturb your day to day living, ya know? Im so happy for you that you are doing much better! Praise the Lord! :D

Gfresh404 Enthusiast

I know this might sound strange but I actually crave the foods I don't digest well, or at all - once I start eating them of course. I have found my triggers to be foods with oils, like cookies, gluten obviously and most other fats. I don't know why this happens but I have realized that it's not actually a craving, well it might be, but I have learned to conquer/avoid them for a while until I begin to digest fats ok again.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,879
    • Most Online (within 30 mins)
      7,748

    Tam P
    Newest Member
    Tam P
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...