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Question

starfiremyst

By starfiremyst
in Related Issues & Disorders

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starfiremyst Newbie
starfiremyst
Posted

I've read most of the posts in this section and was concerned that most people seem to have gained weight since going gluten-free. I'm already rather overweight and the last thing I need is more poundage.

Oddly enough, I began about a week ago and have noticed that I am eating much less overall.

I have suspected (for some time) that eating flour based products caused me to crave more of the same (and indeed, feel like a bottomless pit). Since going "cold turkey" on these products, I've been eating mostly meat, fruits, and vegetables. The gluten-free breads don't really cause me to want more like the regular stuff does. One slice of them seems to really fill me up.

If anything, with all the fiber in the fruits and veggies, I am averaging about 1,200 calories a day or less and feel more stuffed than I was eating thousands more containing wheat.

I weighed myself this morning and have lost 3 lbs. Just in case it's a fluctuation in fluids, I am not going to get too hopeful yet.

Did anybody besides me have out of control cravings for wheat products before you went gluten-free? And then when you began going gluten-free ended up eating very small amounts because you're full?

Starfiremyst

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kejohe Apprentice
kejohe
Posted

Just curious... are you a diet soda drinker? if so, I know that the aspartame found in most diet soda actually makes the body crave carbohydrates... which seems so ridiculous to me because that defeats the enitire point of drinking diet soda.

If you are it may be a component of your cravings, I have also lost weight since going gluten-free, but I never had any feelings that I was starving. I have heard that a great many newbies to the gluten-free life have though.

oreyes Newbie
oreyes
Posted

Starfiremyst,

You mentioned gaining weight. I've been gluten-free for three years. Since that time I've gained about eight pounds. I was a carboholic before being diagnosed but I always watched the calorie count of the breads, etc. that I was consuming. Now that I'm gluten free they all seem to be loaded with calories. Maybe as our disease is recognized more, manufactures will realize that we are also calorie conscious. I want to take off the added poundage but haven't had much success so far. I'm glad it's working for you....................Judy

  • 1 month later...
plantime Contributor
plantime
Posted

Whenever I ate regular bread, I couldn't stop until I ate 4 slices. Dinner rolls disappeared by the 1/2 dozen. I think I read somewhere that there is an addictive element in the gluten. It does not surprise me at all! <_<

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  • Recent Activity

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  • Posts

    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
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