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Celiac And Horrible Food Cravings

prayin4achange

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prayin4achange Newbie
prayin4achange
Posted

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

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ang1e0251 Contributor
ang1e0251
Posted

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
prayin4achange
Posted
  • Author
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
samcarter
Posted

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
prayin4achange
Posted
  • Author
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
Gfresh404
Posted

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.

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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.
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    • 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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