Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Losing Weight...i Think

darkgreenorange

Recommended Posts

darkgreenorange Newbie
darkgreenorange
Posted

I just realized what was wrong about a week ago and cut out the wheat and gluten altogether. I feel AMAZING! Question tho...I'm starting to lose weight based solely on the feel of my clothes (I don't have a scale). So....is this normal. Wheat products was a fair part of my diet, so I guess some weight loss makes sense. I've started eating other grains....quinoa, long grain rice from whole foods, etc. Thoughts?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

I just realized what was wrong about a week ago and cut out the wheat and gluten altogether. I feel AMAZING! Question tho...I'm starting to lose weight based solely on the feel of my clothes (I don't have a scale). So....is this normal. Wheat products was a fair part of my diet, so I guess some weight loss makes sense. I've started eating other grains....quinoa, long grain rice from whole foods, etc. Thoughts?

it was normal for me- (losing weight after taking wheat & gluten out of my diet). there are studies about Wheat Germ Agglutin contributing to Insulin resistance. and some Celiacs & people with a Gluten Intolerance (even if they have the "D") are heavier or more bloated while still eating gluten because when the body is inflammed- more cortisone is released

so ya- i think it's normal. i've always lost the extra lbs after taking wheat & gluten out.

darkgreenorange Newbie
darkgreenorange
Posted
  • Author

...i think it's normal. i've always lost the extra lbs after taking wheat & gluten out.

cool. thanks for the info. the bloat has def gone down and i feel pretty good.

Wheatfreedude Apprentice
Wheatfreedude
Posted

Congrats on the new gluten-free lifestyle and visual results.

If you truly are a Celiac, now is the time for you body to start absorbing the nutrients that it wasn't getting. Time to help it along with two parts hydrogen and one part oxygen!

While you are in the early stages of your transition, your next habit needs to be a minimum of 80 ounces of water per day. Yeah, I know it sounds like alot... but think about the hours that you are awake. It's really only an 8oz glass or so every hour and a half.

I know, I know.... you'll be going to the restroom alot. But not the type of restroom visits that we all made before we found out we were diagnosed!!! :P

~Wheatfreedude~

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,256
    • Most Online (within 30 mins)
      7,748
    Rob New
    Newest Member
    Rob New
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Is Caputo gluten free flour really free of gluten?

      By Scott Adams · Posted

      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      Celiac symptoms

      By Scott Adams · Posted

      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Kan-101

      By Scott Adams · Posted

      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      Is Caputo gluten free flour really free of gluten?

      By trents · Posted

      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
    • trents
      Celiac symptoms

      By trents · Posted

      Welcome to the forum, @Dana0207! Another diagnostic approach would be to get biopsied for dermatitis herpetiformis which would not require an extensive exposure to gluten. But it would need to be done during an active outbreak of the rash. Celiac disease is the only known cause for dermatitis herpetiformis so it would be a definitive diagnosis. It might be tricky, however, to time the dermatology appointment with the gluten exposure and outbreak.
×
×
  • Create New...