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

Is Anyone Sugar And Gluten Free?

Violet

By Violet
in Coping with Celiac Disease

Recommended Posts

Violet Rookie
Violet
Posted

It seems I can't even eat things like pamela's cookies etc...all gluten free stuff including bread has sugar for some reason! Or does it? Is there anything out there that doesn't?

Please say yes..lol.

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

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

I don't know about Pamala's cookies, I found one Lemon Snap in a yellow package that I can eat but I have no idea about sugar. I limit my sugar intake due to being pre-diabetic but don't avoid it completely - however, I almost never eat sweets unless I make a brownie mix or buy the package of cookies then I eat one every day until they are gone or they are old enough to make me sick (yeast). I just don't gorge........

Also, anything I make at home I use 1/4 sugar and 3/4 Splenda (seems to cut the flavor enough for me to tollerate it).

skbird Contributor
skbird
Posted

I go back and forth - these days my worst sugar offense is one or two of those Pamela's cookies. I may use some agave nectar, rarely some maple syrup (real stuff), or a little sugar in an 85% cocoa chocolate bar. For the most part I avoid sugar - just causes me more problems than not. I also avoid 100% any artificial sweetener.

I will use xylitol and stevia semi-regularly. At this point I am trying to limit my corn, rice, and sugar consumption, though I still eat fruit and quinoa. I was eating more of all those things and starting to have a lot of mood swings - sure signs for me my blood sugar is getting out of control.

Stephanie

Violet Rookie
Violet
Posted
  • Author

I have such a hard time giving up sugar, but I do get myself to a place where I'm not craving it if I'm not eating it. That's what is so frustrating to me about the bread etc..its not even sweet but its enough to get into my blood and make me crave sweets. I am candida mama when I eat sugar at all. I was SO sick w/candida for a few years and now that I look back, I bet gluten was a bigger problem than candida. Man...I bet there are so many people out there who don't know why they are sick and its gluten. How sad.

Kasey'sMom Enthusiast
Kasey'sMom
Posted

Hi Violet,

We try to due the no sugar thing and it's challenging to find ready made products that are sugar free. I've been mostly sugar free since December and I feel so much better. I've been doing the candida diet and I had my daughter on the diet for a while also. You might check out the Whole Approach which is a program for candida. They have a fourm that has lots of information and recipes. Most of the recipes are gluten free and sugar free. They have a good recipe for sweet muffins and milk chocolate, (without milk.) They even have a few cake recipes. I try to make things in big batches and flash freeze. :) I use glycerin from NOW and stevia. The glycerin from NOW is derived from Sago Palm. When you use the two products in combination they taste more like sugar. Send me a message if you need more information. :)

tarnalberry Community Regular
tarnalberry
Posted

Do you mean no added sugar, or no sugars (including honey or fruit) period? If only the former, yeah, it takes out some pre-packaged products, but not everything (depending on your tastes ;-) ).

Violet Rookie
Violet
Posted
  • Author

I would ultimately like to be free of all sugar including concentrated fruit sweeteners etc.. (for a time) but I'm not there yet. For now, just not seeing the words "sugar" and "unrefined cane juice" in everything would be great.

Kasey's mom...I'll look into the whole approach. Is there a website? I'll google around. My dog's name is Kaicee and kids on my street call me Kaicee's mom, lol.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

But you still eat fruit? I mean, fruit has a lot of naturally occuring sugars, so I'm just trying to figure out which path you're taking. If you're eliminating *all* added sugars but leaving whole foods that have naturally occuring sugars, it's true that it's going to be tough to get packaged products (outside of nuts and dried fruit). And if you're eliminating *all* sugar ... well, I can't imagine living without fruit! I feel for those who have to try it!

BTW, with the bread, the sugar may be in the ingredients, but if it's a yeast bread, much of it may be "consumed" by the yeast in the rising process.

ruddabega Apprentice
ruddabega
Posted

I have been sugar free for a while now. It was really hard at first, but I found this herb called Stevia (I'm also off of artificial sweeteners.) Stevia is a South American herb that's 100 times as sweet as sugar! It's awesome! I use it to make lemonade and sweeten plain yohgurt.

Also, for the ice cream cravings, stevia, some raspberries and plain yogurt all mixed up poured into popcicle makers are awesome. They taste great to the sugar free person! They've saved me!

Stevia's easy to get at Trader Joes. It's $10 for a bottle that has lasted me over 5 months. Half done.

Hope that helps!

nithya Newbie
nithya
Posted

Hi Violet,

I've asked myself so many times "am I the only one out here on this planet who doesn't eat gluten and sugar".

It really hard to find sugarfree and glutenfree stuff. I live in Holland and France, and I travel a lot. Though it's not really difficult to find glutenfree products in Europe, these breads and cakes always contain sugar or cane sugar (which I don't eat either). As you will know, surfing the web is of little help to find the desired food.

So when I found out that this is how it is, the only solution I saw is to adapt and bake stuff myself. To sweeten I use dried fruits, (a small handfulf of) raisins and to add some taste spices like coriander, cinnamon, cardomon.

I just set myself to adapt never taste sweet things again. And after some weeks, I found that things I never considered sweet, start to taste sweet.

It's not easy. I have a busy life, being single, 28 years of age and at the start of my carreer and on the road a lot.

So, if I am at home, either in Holland or France, I have a kitchen and I can bake the most healthy things myself. These are the recuparation times. And yeah, it boring sometimes. Come home and cook everyday, make stuff for breakfast as well. Sometimes I feel like some old granny in the kitchen, it doesn't feel very trendy. But in the end I feel better this way.

While traveling and without opportunity to cook, is to make the best of it. So I eat nuts, raw veggies, cheese, fresh fruits, puffedrice cakes. And if all is unavailable: potatochips and frenchfries! But I always carry food with me.

Being sugar free and gluten free is not really a choice, if I do otherwise I become sick, really sick.

I took me 4 years to get used to live like this. But before the diet I didn't have a life. So in the end missing out on sugar is not a great loss, other things will replace it. Search for a good cookbook, put the prefab stuff out of your mind. Succes!!!

Archived

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

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


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.