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Gain Weight Or Lose On Gluten Free?

Raynee

By Raynee
in Coping with Celiac Disease

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Raynee Rookie
Raynee
Posted

Do people tend to lose weight after starting a gluten free diet????

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Caseysmommy Apprentice
Caseysmommy
Posted
Do people tend to lose weight after starting a gluten free diet????

I personally lost 45 pounds since Dec. Not sure if this is normal or not.

Angie

CMG Rookie
CMG
Posted

I was thin to begin with; not unhealthy but within range for my height. I gained about 10 pounds within the first 2 months gluten free. I assume, in part, because my body is absorbing nutrition better now. But also, I think a lot of gluten free baked goods contain more fat and less fiber than their gluten counterparts. Since I figured that out, I'm more conscious of portion control and am beginning -with great effort - to lose the weight that I gained.

mamaesq Rookie
mamaesq
Posted
I personally lost 45 pounds since Dec. Not sure if this is normal or not.

Angie

I've lost about 30 lbs since October, I read in Gluten Free for Dummies that overweight celiacs tend to lose and underweight celiacs tend to gain. It makes sense...

coltsfan18 Rookie
coltsfan18
Posted

I am 5'4" and a half (the half is always important!) and weighed about 128 before going gluten free, and have gained about 4 lbs since I've changed my diet. I am eating less and am hungry less, I am just absorbing more of my food!

I think is just depends on where you begin.

chatycady Explorer
chatycady
Posted

I'm only 5' 4" ( no 1/2" - bummer) and I weighed around 135 before gluten free. I lost 12 lbs and weight 122. I have lost the cellulite and fat, and added muscle. I'm 53 and don't have the extra fat baaround my middle. I feel good, but think I maY be too thin.

mattathayde Apprentice
mattathayde
Posted

it just depends. i was 5'7" 185 and am now just under 160 after being gluten-free for a while, lost about 20 lbs in 2 months.

i am 99% sure my dad has celiac (untested and is a stress eater that travels for a stressful job so i cant convince him to truly go gluten-free yet) and he is really over weight (5'10" and about 245)

this is a generalization but from what ive seen it seems like those that are under weight have a lot of other issues going on that compound the issues

-matt

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GFinDC Veteran
GFinDC
Posted

I think I have stayed about the same, but I am less swelled up and puffy so it may be a little weight loss actually. My face, ankles, feet used to be swelled up before gluten-free.

*Daniella* Apprentice
*Daniella*
Posted

I lost weight. I'm 5'2" and weighed 113lbs before going gluten free. I'm now 105 lbs. I am desperately trying to gain some weight back. I'm getting to skinny.

GlutenGuy36 Contributor
GlutenGuy36
Posted

Hi, My name is Ted. I was diagnosed July 14th of 2008. After being on the Gluten Free diet I have lost 25 pounds. I was 223 pounds and now I am 198 pounds. I am 6ft 2in. tall. I was scared myself at all of the weight I lost but, realized that I'm not eating as may foods that have gluten in them which seem to be worse for your body in terms of nutrition anyway. I eat alot of fruit, vegetables and protein.

My Gastro enterologist said he wanted me to lose another ten pounds but at 6ft 2, I don't thing I need to.

greeneyes33 Newbie
greeneyes33
Posted

I gained weight. About 20 lbs. I was about 30 lbs overweight when I was diagnosed, and then it just continuted to go up. I've been stable for a few months now, so I'm hoping its going to start to go in the downward direction

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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