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

Its The Sugar!

glutenfreegirl

Recommended Posts

glutenfreegirl Enthusiast
glutenfreegirl
Posted

OMG....it is the sugar that is bloating me.....So I posted a few days back about really bad bloating, pain, gas, etc and so i started pulling stuff out of my diet as many of you suggested and the bloating disapearred....finally i felt great, energized and not pregnant...so over the days I would add somehting I thought it might be back in and today I did sugar and ugh I feel awful, sick to my stomach, bloated, yuck!!! after all these yrs of eatting it fine whod a thought?? someone here FODMAP or something like that does anyone know about it? I tried to google it but came up pretty empty except for a site about sue shepard but you had to make an apt with her to get more details....anyway any thoughts as I do notice gluten-free breads are causing bloating too, so it must have to do with the sugar break down....

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Have you considered you could have Candida? That can cause bloating from any carbs at all. That is what I suspected when I originally did my elimination diet. I cut out all forms of carb--all grains, all sugar except very small amounts of honey, all dairy, all fruit, all nuts and even beans for a month. I was eating just plain meat and non-starchy veggies for that month. I think I did end up trying kosher salt, black pepper and olive oil in the first week so I would have some seasonings. I also took natural antifungals. When I added things back in after a month however I found that most starches and carbs did not bother me only gluten, dairy and soy bothered me. Unfortunately there's really no standard anti-Candida diet. If you google it a ton of different approaches for what to eat and what not to eat comes up and none of the info seems very scientific. The SCD--specific Carbohydrate Diet I think can address candida as well as being good for celaic (it's gluten-free if I recall correctly). i don't know abotu the FODMAP diet but I checked a book out from the library on the SCD and a lot of the things I cut out in my elimiantion diet were cut out for doing the SCD.

sreese68 Enthusiast
sreese68
Posted

Lots of info on FODMAP diet here: Open Original Shared Link Her book has good info, too. Just remember that reactions to food can be delayed, so don't add more than one thing at a time for at least 4 days. A week is better. (I react to food 2 days after I eat it.)

Greenling Newbie
Greenling
Posted

I've had a similar reaction to sugar (but not with other carbs), so I know what you mean. Google "Simply Sugar and Gluten Free" and you'll find a very helpful blog with recipes, etc. I just discovered it the other day.

domesticactivist Collaborator
domesticactivist
Posted

We use the GAPS diet. It is based in the Specific Carbohydrate Diet. I have a post with resources on the blog linked from my profile. Just search GAPS Resources on it and you'll find more.

One of the ideas behind both the SCD and GAPS is that monosaccharide sugars are easier to digest that poly and disaccharide sugars. Also, eliminating sugars helps starve out imbalanced gut flora. (think candida!) There is so much more to say on this, but I don't have time. It's all been said before, though, so maybe you could search on here in the archives?

FODMAP is interesting, but my impression is that it deals more with the effects of the problem than the cause. The FODMAP diet info I have seen points to eating a lot of very refined foods. I prefer the approach of going back to basics of real, whole foods, starting with the most nutrient dense and easily digested.

Skylark Collaborator
Skylark
Posted

Refined sugar is evil. I don't tolerate it well at all. Makes me soooooo tired.

YoloGx Rookie
YoloGx
Posted

Ironically now that I am eating a low salicylate diet I tolerate maple syrup very well and some cane sugar now and then. Whereas before that I did not tolerate eating anything that converted to sugar quickly like ground up brown rice flour or any of the other gluten-free flours. Honey is a no no for me both now and previously. Thus the SCD didn't work very well for me...although it has helped many others. Its a great way to lose weight however.

No matter about my ramblings, its more likely you have candida overgrowth than what I have, or even a need to be on SCD, especially since the other foods didn't bother you. Just wanted to put my two cents in however...

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

Celiac.com Sponsor (A8-M):


ErinP Newbie
ErinP
Posted

Even beyond the question of candida is the basic biomechanics of sugar digestion. Sugar is digested in the duodenum (upper part) of the small intestine. The small intestine of a celiac is damaged.

Logic dictates that something that is exclusively digested in a damaged organ might not actually be getting digested appropriately...

For my own part, I have discovered that I need to avoid not only gluten, but grains in general as well as most sugars.

speedy2056 Apprentice
speedy2056
Posted

Ever since my anxiety came back after being on the gluten free diet, yesterday I considered candida for myself. I may do an anti-candida diet for a month and see what happens, but I love my fruit! And weekends will be hard in not being able to have a treat or two. ;)

glutenfreegirl Enthusiast
glutenfreegirl
Posted
  • Author

Thanks everyone I love hearing your personal experiences...it reminds me I am not alone in this.....big hugs

Archived

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

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


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.