Jump to content

  • 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

Eating Less Healthy On Gluten Free Diet

Shanmegjilal

Recommended Posts

Shanmegjilal Rookie
Shanmegjilal
Posted

Hello,I was dx about 1 yr. ago.I crave breads,muffins,cookies(I eat the gluten-free ones) and chocolate.I find that I like a a couple glasses of wine at night now as my "treat" from being "deprived"!I've been gaining weight.I'm always hungry and find that a sandwich with udi's bread doesn't fill me at lunch so I snack on peanut m&m's in the afternoon,etc.I've tried to substitute with fruit but it doesn't help.I was never like this before dx!!!Help!!!!

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

Celiac.com Sponsor (A8-M):


starrytrekchic Apprentice
starrytrekchic
Posted

Well, the gluten-free versions of those foods (cookies, bread, etc) are all more calorie-dense, that's why you're gaining weight. I'm guessing you're craving them because of gluten withdrawals? Though a year seems like a long time to go through that.

Stay active, get (or keep) fit, count how many calories you're eating every day, limit your breads and cookies and such--either smaller portions or fewer times a week. Don't deny yourself them...just try and keep them in control? Try filling up on high-fiber stuff like apples or popcorn--or high protein stuff to keep you from getting hungry in day.

mushroom Proficient
mushroom
Posted

Yep, I think you need some more protein and good fats like avocado and olive oil; try some occasional handfuls of almonds, snack on crackers and cheese occasionally, corn chips and guacamole, small servings of pesto pasto with lots of pesto and parmesan cheese. See how that goes. Delicious, filling, and not too many carbs, and no sugars.

TrickyMama Apprentice
TrickyMama
Posted

I believe I have read and I certainly believe based on personal experience that the more processed carbs you eat, the more you crave, the more you eat, the more you crave. Science has definitely proven that this is true of high fructose corn syrup, which may be in the gluten-free processed prepared carbs you are eating. If I remember correctly, it interferes with the production of leptin, preventing you from ever feeling full. So you eat a muffin with HFCS, you don't feel full because your body is not producing leptin correctly to signal your brain that you are full, so you eat more, take in more HFCS, still don't feel full . . . it becomes a vicious cycle. I now make (or am planning to learn to make!) gluten-free bread so my son can take sandwiches to school, I make gluten-free pancakes maybe once a week, and the crackers and cookies are only treats for the kids. For treats, I, personally, have a scoop of So Delicious coconut milk ice cream or a bowl of watermelon, but I think you have to feel good to get to the point where you can make the switch. You need some incentive and not really in the way of a reward. The way I do that is with exercise. If you hate exercise, I think you haven't found the exercise that floats your boat. Take a dance class, walk on the treadmill with your ipod, row a boat (or a machine), play recreational soccer . . . whatever makes you feel alive. And if none sounds good, just pick one and get started. If you don't like it, try something else. When you exercise and have fun and release those good chemicals in your brain, you will likely stop wanting the foods you are wanting to eliminate. I'm neither a nutritionist nor an exercise physiologist, but I try to stay educated on these kinds of things, so hopefully, it is meaningful to you. If there is a nutritionist out there who wants to correct me, feel free! :) Best of luck to you, my friend. I hope you find your groove.

Shanmegjilal Rookie
Shanmegjilal
Posted
  • Author

I believe I have read and I certainly believe based on personal experience that the more processed carbs you eat, the more you crave, the more you eat, the more you crave. Science has definitely proven that this is true of high fructose corn syrup, which may be in the gluten-free processed prepared carbs you are eating. If I remember correctly, it interferes with the production of leptin, preventing you from ever feeling full. So you eat a muffin with HFCS, you don't feel full because your body is not producing leptin correctly to signal your brain that you are full, so you eat more, take in more HFCS, still don't feel full . . . it becomes a vicious cycle. I now make (or am planning to learn to make!) gluten-free bread so my son can take sandwiches to school, I make gluten-free pancakes maybe once a week, and the crackers and cookies are only treats for the kids. For treats, I, personally, have a scoop of So Delicious coconut milk ice cream or a bowl of watermelon, but I think you have to feel good to get to the point where you can make the switch. You need some incentive and not really in the way of a reward. The way I do that is with exercise. If you hate exercise, I think you haven't found the exercise that floats your boat. Take a dance class, walk on the treadmill with your ipod, row a boat (or a machine), play recreational soccer . . . whatever makes you feel alive. And if none sounds good, just pick one and get started. If you don't like it, try something else. When you exercise and have fun and release those good chemicals in your brain, you will likely stop wanting the foods you are wanting to eliminate. I'm neither a nutritionist nor an exercise physiologist, but I try to stay educated on these kinds of things, so hopefully, it is meaningful to you. If there is a nutritionist out there who wants to correct me, feel free! :) Best of luck to you, my friend. I hope you find your groove.

Shanmegjilal Rookie
Shanmegjilal
Posted
  • Author

Thank you for your help.I definitely need to cut back on the breads!!!I just find this diet so hard as I was always a bread lover!A lot of vegetables bother me such as spinach,broccoli,summer squash and zucchini.Also, different types of lettuce.The gluten free bread type products have just been easy but I'm paying the price.I do exercise but will try increasing it!Thanks.

TrickyMama Apprentice
TrickyMama
Posted

Shan...I really believe that to get the maximum physical and mental benefit from exercise, you must figure out what form of exercise you love. If you dread it, you won't do it. I wish you all the best and good health and relief from your carb cravings. Hugs!

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

Celiac.com Sponsor (A8-M):


sb2178 Enthusiast
sb2178
Posted

Yeah, try cutting back on the carbs and upping the protein. Fruit alone isn't terrifically filling, but fruit with a yogurt or tuna salad is generally pretty good. Have you had any bloodwork looking at nutrient levels recently? I'm famished whenever I end up with iron deficiency.

Can you start taking whole grain pilafs or bean salads with sandwich fillings instead of bread for lunch? Add more dairy? Cold turkey on added sugars is wicked hard, but tends to be pretty effective for as long as you can stick to it. Homemade low-sugar custards can be good substitutes for things like muffins, or start making your own muffins with less sugar. I've got a vague sort of recipe on my blog, or message me if you want an actual precise recipe.

Maybe cut the wine with seltzer so you still get a couple of glasses, but fewer calories. Only if it's cheap wine, though ;-).

Archived

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

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


  • Member Statistics

    • Total Members
      131,668
    • Most Online (within 30 mins)
      7,748
    CDR40
    Newest Member
    CDR40
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.