0
skgirl

Always Hungry, Always Eating And Still Lossing?

Rate this topic

Recommended Posts

I am really confused because I have seen a ton of posts saying that after they (poster) went gluten free they have gained weight (no difference if it was a good thing or not), but I haven't seen anyone post about loosing weight.

I have been gluten free for about a month so far. I can't stop eating I feel like I am always hungry and mostly craving carbs(all gluten free). I have struggled in the past to loose weight (b4 diagnosis), but now it feels like it's falling off. My husband is a little worried because I have lost 12lbs in a month (I am not heavy just had left over baby weight from my kids 8,6, 4.5)

Has anyone else had this? I suspect that it was because I wasn't able to absorb nutrients before and my body was "starving" itself and now that i can it has sped up my metabolism? would that be a good guess???

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I see that you have been DX with hypoglycemia. Carbs just feed into the cycle of hypoglycemia. It would be better to adopt a lower carb diet based on meat and veg., eggs, healthy fats. They will keep your blood sugar stable. Have you been checking your blood sugar? If not, it's time to check it. Get ahold of a meter if you can and test after meals, that will give you alot of good info to go on. Consider going in and being screened/retested for diabetes and blood sugar problems. Doesn't hurt a bit to get tested and rule it out or see where you're at. These things are best kept a close eye on. It may or may not be part of your problem, but I unwillingly lost alot of weight, that I couldn't afford to lose just before I was dx with diabetes and I was the one who asked for the test. A person can have both hyper and hypoglycemia. I'm thin and don't have any insulin resistance and even though I am not on insulin, I can get BG's occasionally that are 70 or just a bit below. Unmanaged, I can go up to nearly 300 very easily. With a careful low-carbohydrate diet I can have stable BG's in the non-diabetic range. Hope you can sort it out and be feeling better.

  • Upvote 1

Share this post


Link to post
Share on other sites

I lost about 20 lbs and went from a size 14 to a 4 my first month or so on the diet. Then the weight loss stopped and I have now been the same size for 8 years. In my case a lot of the weight was water weight and I even lost a full shoe size. If you had a lot of bloating some of that weight may be water weight. I would make sure that you are getting enough calories to sustain the weight your at and do get checked out by your doctor if it continues. If your feeling better you may also be getting more excercise than you did prediagnosis so be sure to take that into account also.

  • Upvote 1

Share this post


Link to post
Share on other sites

in the past i always lost weight when going off gluten.. but this last july when i finally went 100% gluten free- i put on maybe 5-7lbs the 1st month-> but that was because i GORGED myself on gluten free cookies and treats!!!

ive taken it back off, after going back to more natural foods and a low carb diet, im slim again.

everyone's different. i was always heavier on a diet including gluten. even when i was having "D" everyday- still heavy. i always ate more and more... gluten was like a drug for me- i was always hungry and full and bloated at the same time... i could sit down have a toasted bagel and cream cheese... and then 1 minute after finishing it- i had to get up and fix another one... maybe have 3. also- i have the kind of body- where if im not getting proper nutrients or proper sleep- my body just gets flooded with cortisol and my metabolism shuts down.

i feel great now, and i love to be thin and DE-Bloated. i do much better on a LOW to NO carb diet.

for some people (celiac or not)-> eating a lot of carbs, especially wheat, can lead to insulin resistance.

oh- also, on a low carb diet- where i try to have some protein and fat at every meal-> my blood sugar is much more stable!!

so, dont feel strange... as long as you are healthy, its ok to be dropping weight. if you lose too much, then add some carbs back in- rice always keeps me from losing too much weight, and i still have a sweet tooth.

Share this post


Link to post
Share on other sites

I will second the suggestion to go with low(er) carb options, and higher fat and protien servings than you're probably getting now. Fat and protien will keep you satisfied, and won't burn off as quickly as high carb options.

I would also suggest that you have your thyroid checked. With Celiac disease we can also collect other auto-immune diseases, Grave's disease being one. Grave's knocks your thyroid into hyperdrive, and can cause rapid weight loss, muscle wasting, as well as many many other health problems and possible death.

Share this post


Link to post
Share on other sites
Ads by Google:


I agree with Reba you should have your tyroid checked. I have to have mine checked too because I am ofen hungry and not gaining weight with all the sweets I have been eating lately. I think if you are borderline and your thyroid is close to the hyper side, your metabolism burns food faster. A hyper working thyroid has the following symptoms: the big D, insomnia, restlessness and feeling always hungry and easily hot and weight lost of course.

It is good to know if your thyroid function is changing and if you catch it early you may not have to take medecines all your life like most people have to. I was told I would take medecines for good but because it was a mild imbalance, I only took drugs for less than two years.

Share this post


Link to post
Share on other sites

I see that you have been DX with hypoglycemia. Carbs just feed into the cycle of hypoglycemia. It would be better to adopt a lower carb diet based on meat and veg., eggs, healthy fats. They will keep your blood sugar stable. Have you been checking your blood sugar? If not, it's time to check it. Get ahold of a meter if you can and test after meals, that will give you alot of good info to go on. Consider going in and being screened/retested for diabetes and blood sugar problems. Doesn't hurt a bit to get tested and rule it out or see where you're at. These things are best kept a close eye on. It may or may not be part of your problem, but I unwillingly lost alot of weight, that I couldn't afford to lose just before I was dx with diabetes and I was the one who asked for the test. A person can have both hyper and hypoglycemia. I'm thin and don't have any insulin resistance and even though I am not on insulin, I can get BG's occasionally that are 70 or just a bit below. Unmanaged, I can go up to nearly 300 very easily. With a careful low-carbohydrate diet I can have stable BG's in the non-diabetic range. Hope you can sort it out and be feeling better.

Can you tell me if being gluten intolerant makes us more vulnerable to diabetes even if we aren't eating gluten?

I never think of diabetes because most of the year I dont eat much sweet but once I find something I really like I can over eat for 2-3 day and I mean really over eat a lot of sugar. I always thought that it is not a problem because I am not using sugar anywhere else in my diet and I could indulge sometimes even if it is badly :lol: I dont have diabetes in my family either but I dont want to get into another trouble now that I am healing myself so can eating too much sugar in a very short time make my blood sugar go crazy?

Thank you.

Share this post


Link to post
Share on other sites

Can you tell me if being gluten intolerant makes us more vulnerable to diabetes even if we aren't eating gluten?

I never think of diabetes because most of the year I dont eat much sweet but once I find something I really like I can over eat for 2-3 day and I mean really over eat a lot of sugar. I always thought that it is not a problem because I am not using sugar anywhere else in my diet and I could indulge sometimes even if it is badly :lol: I dont have diabetes in my family either but I dont want to get into another trouble now that I am healing myself so can eating too much sugar in a very short time make my blood sugar go crazy?

Thank you.

It has been said that autoimmune diseases travel in packs and there has been a connection shown between both T1 and T1.5 diabetes and celiac disease/wheat. I posted some links to info. on that in the following thread.

The link to L.A.D.A on the other thread also is a good source of info. on blood sugar in general so that may help you understand what happens. Some of us seem to be more sensitive, for whatever reason. Our bodies usually give us signs, although not always and sometimes we don't recognize them. Do you feel fatigued or sleepy after those sugar loads, or crash and burn at some point hours later or have to urinate alot? There are lists of symptoms and risk factors out there, however we don't always fit into the convenient boxes. I say, know your body, listen to it, educate yourself and if in doubt, find out!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   11 Members, 1 Anonymous, 405 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

  • Forum Statistics

    • Total Topics
      110,263
    • Total Posts
      949,792
  • Member Statistics

    • Total Members
      77,670
    • Most Online
      3,093

    Newest Member
    Bekehsn
    Joined
  • Popular Now

  • Topics

  • Posts

    • Congratulations!!🎆🎇🎊🥂  
    • Becca4130, Being gluten free for a while would cause your blood serology to test negative but many people choose not to finish a gluten challenge because of how bad they feel on gluten. NCGS is a real thing even though most doctors don't recognize it today. See this care2 article that explains what might be  happening in your case. https://www.care2.com/causes/new-study-confirms-existence-of-non-celiac-gluten-sensitivity.html The rate of positive blood serology is 2x higher than biopsy confirmed Celiac disease. see this new research about the rate of NCGS (serology postive Celiac)  in the general public without positive biopsy.  . . though for this research they considered both serology (blood tests) and biopsy confirmed celiac diagnosis as the real rate of Celiac disease in the general public. quoting Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals." Which they say  quoting again "means that numerous people with celiac disease potentially remain undiagnosed" or I think in many causes NCGS is not being declared because they consider a blood positive test inconclusive in the absence of a confirmed biopsy. and it sounds like what is happening in your Case especially since you have been gluten free long enough to not test positive on your blood work. See the Care2 article which is typically 6 months and your antibodies goes down naturally when you are gluten free that long. quoting "Though the cause of the two conditions seems to be very different, the study confirmed that the best treatment is the same for both conditions. After six months of only consuming gluten-free grains, the NCGS group reported a significant improvement in their digestive and non-digestive symptoms, and the immune system markers identified earlier in the study had normalized." ****this is not medical advice but what makes sense to me after having been serology (blood) positive for antibodies that went down on a gluten free diet. You might also see this thread that talks about some of these same issues. I hope this is helpful and good luck on your continued journey. I also meant to add this link http://www.mdmag.com/medical-news/not-everyone-predisposed-to-celiac-disease-develops-it Or It could be you have not developed celiac yet because your gut biome has protected you so far from developing it. quoting "The study authors determined that while about 40 percent of the population have a genetic disposition to celiac disease, just about 1 percent develop the condition upon exposure to gluten. Mice who housed Pseudomonas aeruginosa bacteria (Psa) in their guts – transplanted from celiac patients – metabolized gluten different than mice treated with the probiotic Lactobacillus.

      The researchers further observed that Psa produced gluten sequences that initiated inflammation in celiac patients. Lactobacillus was used to detoxify the gluten.

      "So the type of bacteria that we have in our gut contributes to the digestion of gluten, and the way this digestion is performed could increase or decrease the chances of developing celiac disease in a person with genetic risk,” senior study author Dr. Elena Verdu explain(s)" Again I hope this is helpful. 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God,
    • Fun fact, google your doctors name, 2-4 review sites will have them and their info. You can submit a public review of your doctor.......inform people of this story on the review sites and this doctors "incompetence" in relation to your disease.
    • After I posted this, he called me because I replied to the note questioning if I was reading the test results correctly because they didn't look negative to me. He told me that A. diarrhea is not really a symptom of celiac (huh, wonder why all the poop jokes about it then...) B. if I had both genes plus a positive antibody test, that would mean that there was about a 95% chance that I do have celiac right now, not a potential to develop it and C. if I stay on a gluten free diet (which I don't have to because he says I don't have celiac) then he won't retest the antibodies because of course they will go down and there is no need to test. I'm pretty much speechless. It is abundantly clear why he was the first available when others had a wait.
    • Fan favorites such as Da Lobsta and CheSa's Gluten Tootin Free food ... Owner Chesa Reé, who has celiac disease, knows the difficulty of finding ... View the full article
  • Blog Entries

  • Upcoming Events