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

About Ten Days In.... Yikes!

beatha

By beatha
in Coping with Celiac Disease

Recommended Posts

beatha Newbie
beatha
Posted

Hi there,

So I am newly gluten-free - do not have a firm Celiac diagnosis due to insurance issues, but long story short I am 100% certain that I am either a Celiac sufferer or gluten intolerant.

But here's the deal - the first week gluten-free, felt great, like this veil of crud was lifted. Made it through a road trip for an athletic event (in which I was a participant, no less!) by bringing snacks and getting creative with meals. But now, the last two days I have been DYING to eat wheat. I am even overeating on veggies, meat and such to stay full so as to not eat gluten-filled foods.

Probably doesn't help that I am the cookie mom for my daughter's troop and thus literally have boxes of Girl Scout cookies everywhere... but still! They have been in the house the whole time, why now?

Things were fine at first (I am about a week and a half in - started Monday before last)... it is just the last couple of days. I just finished a big bowl of gluten free corn cereal with agave nectar to sweeten, and it did not even sort of tame the beast.

PLEASE ADVISE... what is going on, and what can I do about it? I cannot go back to how I felt a couple of weeks ago, I suffered immensely for three years before figuring out how to get better.

Thank you for anything you can offer,

Beatha

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

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

Welcome to the forum Beatha.

It sounds to me like you are having withdrawls. You could try to eat more protein to help keep you full and possibly eat more meals and snacks throughout the day.

Can I ask what food you are craving? We might be able to help you with a gluten-free sub.

beatha Newbie
beatha
Posted
  • Author

Welcome to the forum Beatha.

It sounds to me like you are having withdrawls. You could try to eat more protein to help keep you full and possibly eat more meals and snacks throughout the day.

Can I ask what food you are craving? We might be able to help you with a gluten-free sub.

Cookies, cake, just something sweet, goopy, and chewy. Just ran errands and was literally daydreaming about chocolate cake while driving... this is bizarre!

I have tried swapping in gluten-free cereal & fresh fruit for the sweetness, even nuts for the chewiness... but not a good fit thus far. I have some oatmeal in the house, but as it is Quaker oats I am leery to touch it - when I've had it in the past, it has caused some serious stomach issues.

How long does withdrawal typically last? Is this a result of my body flushing out the results of previously eaten gluten or something?

horseshoe Newbie
horseshoe
Posted

Hi there !

Sounds like withdrawal to me. A lot of food that we eat these days (processed stuff that contains wheat, hf corn-syrup, etc) has drug like effects on our bodies-- drug like in that these foods sort of stimulate the pleasure centers of the brains and prompts dopamine (a neurotransmitter) to be produced (brain science isn't my forte, and it's still a strange field, so a lot of what I'm saying here is surmising and logic.) This makes us happy. So going off of these foods that we have been conditioned to eat since we could eat foods (breads etc...) has the same sort of effect as if we quit smoking, or doing drugs. Suddenly those happy centers of our brains aren't being stimulated by the constant consumption of our friendly drug gluten. So then we have withdrawals.

Unfortunately there's not much we can do about it :(. Eventually the cravings will go away, but that might take time. It's like smoking... smokers crave nicotine long after they've quit.

Hang in there.

Dixiebell Contributor
Dixiebell
Posted

Betty Crocker has some gluten free goodies and on the live gluten freely website they have many

recipies to make with the mixes.

Open Original Shared Link

Gluten Free Brownie Mix

Gluten Free Chocolate Chip Cookie Mix

Gluten Free Devil

eatmeat4good Enthusiast
eatmeat4good
Posted

This is probably the most unhelpful advice, but it is the truth.

I ate a Snickers every single day of my first month gluten free and I loved it.

It was my reward for staying off gluten and eating all meat and veggies all day long.

I eventually lost the craving for them too.

Now 1/4 of a Snicker bar is entirely too sweet for me.

But for that first month.... :unsure:

I'm tellin ya... ;)

Snickers really satisfies! :D

If you are a stronger woman than I am...you will politely ignore this advice!! :rolleyes:

horseshoe Newbie
horseshoe
Posted

*has a snickers fantasy*

Good grief. Now I want one :D.

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

Celiac.com Sponsor (A8-M):


StacyA Enthusiast
StacyA
Posted

Cream cheese helped me through the cravings. I made cream cheese frosting (cream cheese, butter, vanilla, powdered sugar, sometimes also whipping cream/cool whip - there's a ton of different variations) and put it on a lot: cupcakes made with Betty Crocker chocolate cake, pumpkin rolls with gluten-free flour, Morning Glory cupcakes, strawberries...

Maybe it was the smooth, creamyness of it (I miss the gooeyness of gluteny stuff). I'm not sure. Also, dark chocolate also helps in the release of some nice neurotransmitters in the brain - Dove has always been safe for me.

beatha Newbie
beatha
Posted
  • Author

Thanks guys,

Such good responses... so I totally caved and ate some Samoas and Tagalongs... and am very sorry for that now. Literally.

But I see it as a learning experience - I slept like crap and feel about like that, too, so all that is left is I guess hydrate and move on?

This is very challenging... I find myself second guessing and bargaining, trying to talk myself out of something I know to be accurate. I thought I was done with the stages of grief but I guess not.

It took me a month to make the change to gluten-free, the whole time kicking and screaming, trying to convince myself that I don't want to be different, I'm NOT different. But who isn't different? If anything, I am grateful for this situation because I think I will learn a lot about myself while navigating through it...

Lori2 Contributor
Lori2
Posted

Just read an article recently stating that sugar was more addictive than cocaine.

wheeleezdryver Community Regular
wheeleezdryver
Posted

Hi and welcome!

I think a lot of us know how you're feeling

(trust me, I understand the 'I don't want to be different' thing!!)

I have some oatmeal in the house, but as it is Quaker oats I am leery to touch it - when I've had it in the past, it has caused some serious stomach issues.

You are correct to be leery of the Quaker oats... any oats that aren't certified gluten free are cross-contaminated with wheat-- they are either grown in a field near wheat, &/or processed on the same production lines as wheat.

GFinDC Veteran
GFinDC
Posted

You might find this article interesting. It's about gluten mimicking opiates in the brain and gluten withdrawal.

If you search for "gluten opiate" you will find lots of info on it. This articles doesn't mean you are a druggie, just that your brain can have a craving for gluten. :) The first step is admitting you have a problem? :o:rolleyes::P:D

Open Original Shared Link

Jill0711 Rookie
Jill0711
Posted

I'm only a month and a half into this journey. I just wanted you to know that I felt exactly like you are describing when I eliminated gluten. It didn't help that because I was malabsorbing fat that my body craved it...and not the good kind. I will second the Snickers. They did help me get through that time. I will tell you that it does get better. I'm just now starting to feel like my appetite is leveling on and the cravings are lessening. Now if only I can eliminate sugar :rolleyes: I'm starting a whole foods only eating plan on Monday to try to see what other intolerances I have. I expect to go through the withdrawals all over again. It completely stinks, but it is worth it. Hang in there. Take it one day at a time and don't beat yourself up. This is a learning process and your body goes crazy trying to process all the changes and begin to heal.

txplowgirl Enthusiast
txplowgirl
Posted

Welcome to the forum. Yes, definetly withdrawals, to help with the cravings take 500 mgs of magnesium. That will help with those sugar cravings. You will have intense hunger pains for a while. Your body is finally getting the nutrients it needs and is craving all it can hold. So, eat more protiens like meats and nuts. That will fill you up and keep you satisfied longer. And, eat whenever you feel hungry. Your body is getting rid of the gluten and needs nutrition so eat when ever you feel like it. But only whole unprocessed foods, none of the gluten free foods because they are higher in carbs and sugars which will defeat the purpose. Hang in there it does get better.

  • 2 weeks later...
beatha Newbie
beatha
Posted
  • Author

Thank you so much to everyone that replied - the opiate connection makes a lot of sense!

I know this WILL get easier, eventually I expect it will become a new normal... but in the meantime... !

Thanks again :)

Takala Enthusiast
Takala
Posted

Typical American female diet is low fat high carb. A roller coaster of eating things that quickly break down into sugars, and then running out of fuel again.

Try eating more "good fats" such as coconut milk, coconut oil, avocado, olive oil, nuts. Put some mayo on things, for a treat. Cheese if you can tolerate it. More protein, more vegetables.

And try a gluten free calcium supplement, magnesium, B complex. Takes a while to get over the malnutrition. Your body interprets this as sugar cravings.

And chocolate rewards are entirely appropriate. :)

pondy Contributor
pondy
Posted

This is probably the most unhelpful advice, but it is the truth.

I ate a Snickers every single day of my first month gluten free and I loved it.

It was my reward for staying off gluten and eating all meat and veggies all day long.

I eventually lost the craving for them too.

Now 1/4 of a Snicker bar is entirely too sweet for me.

But for that first month.... :unsure:

I'm tellin ya... ;)

Snickers really satisfies! :D

If you are a stronger woman than I am...you will politely ignore this advice!! :rolleyes:

Snickers are gluten free? Whoa, Happy Days!!! You just made my week! :D

Jenn624 Rookie
Jenn624
Posted

The Betty Crocker Gluten Free Brownies saved my the first couple weeks off gluten! Hershey Bars and M&Ms too! Now I don't really crave it too often...I am on month 3!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.