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Excessive Weight Gain Since Starting Diet

glutenfree mom

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glutenfree mom Newbie
glutenfree mom
Posted

My 14 daughter was diagnosed 3 years ago. Although she has been glutennfree She has gained over 100lbs in three years. Her doctor doesn't see concerned But we both are. she is constantly hungry all the time and extremely exhausted!! Please if anyone has any ideasI would be greatful. Also I have been told at her last visit tha her levels are elevated I can't find out where contamination is coming from??

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Looking for answers Contributor
Looking for answers
Posted

I would suggest they test her thyroid to make sure that it's not contributing to the weight gain. I was SUPER DUPER hungry all the time until I made many changes to my diet. I cut out processed foods, now I eat A LOT of healthy fats (two avocados a day, tons of olive and coconut oils, seeds, etc) along with plenty of healthy proteins and veggies with each meal. My appetite is normal now, I stay satisfied between meals and I don't snack. I've also gone from a size 10-12 to a size 0, and I'm 31 so my metabolism isn't all that great. I've stayed this way for three years now.

Oh, I would also suggest a good liquid vitamin. I take an isotonic vitamin I mix with water, it's supposed to be the easiest to absorb. My naturo-doc said regular vitamins are no good for us folks because we just don't digest and absorb nutrients well. He said without the basic vitamins and minerals, your body will feel hungry most of the time and your metabolism will slow.

Hope this helps...

Jestgar Rising Star
Jestgar
Posted

What is she eating? Maybe there are other foods she should be avoiding.

missy'smom Collaborator
missy'smom
Posted

I would get a new doctor. That's very concerning. Both symptoms could be from elevated blood sugar levels. Has she been tested for diabetes? If and when she is please know what the numbers mean. It's not quite so cut and dried as the doctors make it-don't just accept and answer of she has or doesn't have diabetes. It's a spectum. Know where her numbers fall on the spectrum. Depending on what the cause is it can sometimes go away if it's treated-for some, weigh loss can be the trick, for others, eliminating allergens-foods that trigger an immune response can make a big difference.

nyctexangal Rookie
nyctexangal
Posted

I'd look into food intolerance's and vitamin/mineral deficiencies. I was starving until I had a food dietitian check my vitamin/mineral levels and got on the correct supplements.

jmd3 Contributor
jmd3
Posted

My 14 daughter was diagnosed 3 years ago. Although she has been glutennfree She has gained over 100lbs in three years. Her doctor doesn't see concerned But we both are. she is constantly hungry all the time and extremely exhausted!! Please if anyone has any ideasI would be greatful. Also I have been told at her last visit tha her levels are elevated I can't find out where contamination is coming from??

Do you know if she was dx with celiac and gluten sensitivity? Did they do a gene panel - this would give you that answer.... A light bulb while watching Dr. Osborne's video went off for me because gluten sensitivity is ALL gluten.... in wheat, rye, barley, oats, millet, corn, rice and sorghum.... they ALL have gluten, so if you have the sensitivity to gluten - well that would be ALL... So gluten free would be really gluten free to all those proteins. (This is only my synopsis from watching the video related to understanding my own health issues.) Her blood levels shouldn't be elevated if they were only tested for gliadins.

okay, I hope I don't make anyone mad, just food for thought.... hoping for some to have ahh haa moments.

Rondar2001 Apprentice
Rondar2001
Posted

We are going throught pretty much the same thing. My daughter's BMI jumped 3% in 3 months. I would go back to the doctor's and ask for her weight to be followed closely, including tests for cholesterol (my daughter's is elevated even though she is only 9) and as mentioned before, blood sugar, thyroid, and vitamin deficiencies. Doctor's are sometimes reluctant to deal with weight issues unless pushed by the patients, but if he still doesn't recognize that it is an issue, I would find a new doctor.

Ask for suggestions on some good books to read on adding exercise as well as diet involving the whole family. We have also found a pediatric obesity clinic in town; they have a pediatrician, nutritionist (very familiar with celiac), trainer, and physcologist. Ask if they have any studies going on soon to help cover the costs. We are meeting with them today so I will let you know if they have any great suggestions that may help. Your town's YMCA or other facilities may also offer a similar program.

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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.

      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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