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Gluten Free Diet For Non Celiacs

pumpkin81

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pumpkin81 Newbie
pumpkin81
Posted

I am a recently diagnosed celiac and my boyfriend is wondering if he eats gluten free, would this be bad for him as hes not gluten intolerant or a celiac, I didnt think it would make any difference to him but he was wondering so I thought i would ask. Thanks

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jackay Enthusiast
jackay
Posted

I am a recently diagnosed celiac and my boyfriend is wondering if he eats gluten free, would this be bad for him as hes not gluten intolerant or a celiac, I didnt think it would make any difference to him but he was wondering so I thought i would ask. Thanks

This is such a healthy diet that it would be VERY GOOD for your boyfriend to follow. No one needs wheat, barley or rye or any derivatives of those grains to be healthier.

It would make it so much easier for you if he did go gluten free.

mommida Enthusiast
mommida
Posted

My husband has been completely supportive of our Celiac. He does not allow any gluten into the house for our safety. He was tested and was negative. He will eat gluten occasionally when he is out of the house and has noticed that he gets bloated and gassy after eating gluten. :rolleyes:

Gluten free has been much healthier than what our diet was before. The only risk, he may find out gluten foods are not good for his system if he tries to eat them again at a later time. :unsure:

i-geek Rookie
i-geek
Posted

My husband eats gluten-free at home except for his beer (although sometimes he drinks my Redbridge). He is free to eat whatever he wants outside of the house but I won't risk having gluten bread crumbs or flour in my kitchen. He doesn't complain at all because 1) I'm feeling so much better from the diet and he can see the difference and 2) we eat better than we ever have before. Oddly for him, he's noticed that his chronic facial rashes mostly clear up until he picks up Subway or similar for dinner. I'm starting to suspect that he has a mild wheat allergy.

Takala Enthusiast
Takala
Posted

My husband eats gluten free at home. Much healthier diet, very little processed food, lots of fruits, vegetables, salads, nuts, eggs, fish, meats, etc. He eats gluten free cereals for breakfast. I make small quantities of gluten free, fresh breads if we need any, but most carbohydrate needs can be handled by potatoes, fresh corn or corn tortillas, rice, beans, etc. Once you stop thinking in terms of using "bread" as an excuse for not using healthier food, the possibilities open up.

Making things like spaghetti or lasagne with rice pasta and gluten free ingredients, there isn't much difference other than how you handle the cooking/draining of the noodles. I kept a big zip lock bag of gluten free flour mix in the refrigerator for him to grab to use as an all purpose substitute when he wants to cook something and needs "flour," and there's a bag of Pamela's in the freezer, along with a box of that Betty Crocker stuff in the pantry, for treats. (we both cook.)

This is how a lot of people all over the world eat anyway, and in the past, only they don't call it a "gluten free" diet.

Gemini Experienced
Gemini
Posted

I am a recently diagnosed celiac and my boyfriend is wondering if he eats gluten free, would this be bad for him as hes not gluten intolerant or a celiac, I didnt think it would make any difference to him but he was wondering so I thought i would ask. Thanks

There is no reason why he cannot go gluten-free, if he eats a healthy gluten-free diet. I live in a mixed household, just my husband and myself, and anything I cook is always gluten-free and he eats everything I cook and likes what I cook. He does have his stash of gluten food and this can be done very successfully also, if the others are responsible about cc. It's really a choice matter for him but he may end up feeling better if he does go gluten-free or at least, gluten lite!

MagpieWrites Rookie
MagpieWrites
Posted

At home, and for most of his lunches (since I pack them, usually from leftovers!) my non-celiac husband eats gluten free. Only when out with his mom at restaurants, the odd fast food fix, and the rare beer does he eat gluten anymore... heck, when we go to out to eat together he usually eats gluten-free so we can share.

Only change he's experienced?

He's lost about 30+ pounds (which he's pretty chuffed about!)

No problems he's ever mentioned.

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ksymonds84 Enthusiast
ksymonds84
Posted

That's wonderful that your boyfriend is willing to eat gluten free. I've never made my husband eat gluten free and have had no problems with cross contamination ect because he is very careful not to gluten me. He probably eats 50% gluten free at home though because its often easier that way than making two separate dishes. He will often have his bread and I will have mine at dinner. I HAVE to live this way, he doesn't so as long as he is careful and follows all the rules, I am good with that. We do have gluten and non gluten free items in their own cupboards and I have my own counter space, it works out nice for both of us.

butterfl8 Rookie
butterfl8
Posted

My husband follows a gluten free diet with me. Your boyfriend could always consider this as a non-processed food diet. Which, as WE all know, is extremely healthy! No more nasty preservatives; fresh, whole foods to fill you up instead. Good stuff. And my husband and I have learned the bonus of spending more time together fixing meals together, instead of throwing a box of something or other into the microwave and eating in front of the TV. Much better now. Enjoy!!

-Daisy

drloots Newbie
drloots
Posted

There's many benefits from going gluten-free but the commitment is very hard if it is voluntary.

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

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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