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Vegan Celiacs?

Emme999

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pdx.lila Rookie
pdx.lila
Posted

I was a vegetarian for my first 20 years (Because my parents are,not for any moral or health reasons) but when I went on a study abroad program and subsequently found out about my Celiac, I started eating meat. I started eating it because I find it really hard to be vegetarian with all the restrictions being gluten free puts on me (I am INCREDIBLY sensitive and can't eat anything I don't make from scratch myself). I've recently had to cut out dairy due to a lactose intolerance caused by the celiac but I've been eating chicken, some fish and other seafood. I've found that it's just a tastier whole food option because I can't eat any sauces and I haven't developed a lot that I like, a lot of meats taste good with just some olive oil & garlic, whereas I think eating tofu all the time requires more interesting sauces. Don't get me wrong, tofu is one of my favorite foods,but in my experience, it's been really hard to be vegetarian as well as gluten & dairy free.good luck to everyone!

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Glamour Explorer
Glamour
Posted

I can only eat beans if they are soaked, and properly slow cooked. Nothing right out of a can or quick prepared. Same with rice, no converted.

A lot of people eat to large a serving of beans and rice at a time. I was doing this also.

This is a good thread.

  • 1 month later...
luce Newbie
luce
Posted

I've been a Vegetarian for some time now and since learning about my Celiac and additional intolerances, such as dairy, casein, and lactose, I have decided to go Vegan. Currently I have Candida, too, so talk about restrictions, I'm living them. However, fortunately, I can eat nuts and possibly soy, I'm waiting out to test for sensitivity or not with that. That being said: all lentils (those with bean sensitivities, I do not know if this is why or not, but they have to be prepared in an arduous/advanced way (usually) to remove all of the gas, maybe that is causing the problems?); chickpeas; soy (almost double protein of any meat/poultry/fish); spinach; broccoli; cauliflower; kale; nuts; coconut (coconut oil); flaxseed (flaxseed oil); quinoa; gluten-free oats (if you can tolerate them) and many other sources provide protein. Mix the sources and eat appropriately and one can have more than adequate protein on a gluten-free Vegan Diet. There are gluten-free Vegan and Vegetarian Cookbooks now and most Vegan cookbooks can alter towards a gluten-free and other restriction lifestyles. Vegan cookbooks can provide so many tasty ways to cook the same ol' same ol', I believe it can keep the palette from becoming bored. I think it's possible, it's just a matter of what an individual feels they can or cannot deal with and how they do or don't want to. I am willing myself to be a gluten-free Vegan, but I support anyone else's choice/s to go in whatever direction they choose.

runningcrazy Contributor
runningcrazy
Posted

Hello there. I'm Michelle and I've been a long time student of health/diet/etc. I recently read a book called "The China Study" and it has really rocked my world. It is based on one of the most comprehensive health/disease/diet studies ever done. It was started in 1983 and is actually still going on. This is the real deal too, done by *real* researchers - with 28 pages in the back of the book of peer reviewed journals documenting the studies and everything included in the book. It's basis is to move toward a plant based diet and significantly reduce risks for: cancer, heart disease, obesity, and diabetes. If you read the book, it's kind of life shaking.

So anyway, I kind of got it because I was somewhat "forced" into vegan world when I found out that I'm allergic to all components of milk, eggs, and (supposedly) beef. I'm not a PETA supporter or anything. I love animals but the health issues are what's leading me into this.

So I'm wondering - are there any celiacs out there who are vegans? How do you get the protein if you have troubles with soy along with the obvious problems with wheat (and TVP, seitan, etc.)? Does it even freakin' matter how much protein we get? I bought this rice protein powder yesterday (vegan) but haven't tried it yet. If anyone has any suggestions, please let me know!! Thanks :)

Im a long time vegetarian, no dairy either and also celiac. I do eat eggs occasionaley(like VERY rarely, once every month or two?)

My protein: Hummus, beans, lentils, quinoa(if you havent tried this--DO!) almond butter(more healthy than peanut butter)lots of spinach salad(did you know every food on earth contains protein, other than oil?)

Sunshine Burger, Baja Burger, and Oregon Harvest Veggi Patty are all gluten free soy free vegan "burgers"I believe they are all made from rice, herbs, etc.The sunshine burgers so far are my fave(havent tried baja) Sunshine ones are made from rice, sunflower seeds, and herbs.

I also like corn/quinoa pasta, corn pasta, rice pasta, "bobs red mill homemade wonderful bread", fruits&fruits&fruits, etc.

Its really not too hard, there are many celiac vegans. There is also a forum online called "Vegiacs" :)

luce Newbie
luce
Posted

Yes- I forgot to mention Vegiacs for Vegetarian and Vegan Celiacs- great site. Thanks for mentioning those other sources- it's very helpful- I've never seen any of those burgers, but will have to look into it. Cheers:)

Im a long time vegetarian, no dairy either and also celiac. I do eat eggs occasionaley(like VERY rarely, once every month or two?)

My protein: Hummus, beans, lentils, quinoa(if you havent tried this--DO!) almond butter(more healthy than peanut butter)lots of spinach salad(did you know every food on earth contains protein, other than oil?)

Sunshine Burger, Baja Burger, and Oregon Harvest Veggi Patty are all gluten free soy free vegan "burgers"I believe they are all made from rice, herbs, etc.The sunshine burgers so far are my fave(havent tried baja) Sunshine ones are made from rice, sunflower seeds, and herbs.

I also like corn/quinoa pasta, corn pasta, rice pasta, "bobs red mill homemade wonderful bread", fruits&fruits&fruits, etc.

Its really not too hard, there are many celiac vegans. There is also a forum online called "Vegiacs" :)

  • 7 years later...
Glegan Girl Newbie
Glegan Girl
Posted

I watched the movie "Forks Over Knives" and decided to start a 100% plant-based diet and since I'm a Celiac, it's also gluten-free. I have NAFLD and heard that this diet can help heal the liver. I just started 8 days ago but I'm getting the hang of it and feel great. Lost 7 pounds in 7 days too. Last night I made a veggie stir fry with spaghetti squash for noodles and made a sauce out of water, Braggs Liquid Aminos, and almond butter (but not too much). It was great and my kids liked it too!

My biggest problem is finding a protein powder for my sensitive stomach. The pea protein causes some bloating for me. I'm gonna try pumpkin seed protein powder and see how that goes. Any gluten-free, vegan protein powder suggestions?

Ennis-TX Grand Master
Ennis-TX
Posted

I would normally suggest Jarrow hemp but they just had a gluten contamination this last month. Look up sancha inchi protein MRM or Julian Bakery make a good gluten-free one. Oregon Seed Co for pumpkin seed protein. Nutrabiotic for rice protein. If your having issues with pea protein I suggest enzymes with it. Note I use MRM veggie elite, Nutra key V-pro, and Naked Pea also but these contain pea protein.

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      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

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      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

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    • lizzie42
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      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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