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

What Is It With Me

mario

Recommended Posts

mario Explorer
mario
Posted

I always have this hunger appetite, I don't know why..whats causing this, I eat a lot of corn cakes which I found at lowblaws they are like rice cakes but, they are gluten free..I put jam on them or peanut butter, I also have some cheese (kraft)..nothing seems to stuff me up..I know I'm gaining weight about 2 pounds a week..which I don't mind cuz I'm very thin..I never had this hunger feeling in my life..is it normal, is it part of the healing process.?..I have some celiac friends that bearly eat..just their three meals..

I'm beginning to worry.. ;)

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

Celiac.com Sponsor (A8-M):


gf4life Enthusiast
gf4life
Posted

Hi Mario,

You need to make sure that you are getting enough protein. If you eat protein at every meal, it will slow down your digestion and you won't feel so hungry all the time. If you are mainly eating light foods like corn cakes and jam, they will be digested very quickly leaving you hungry very soon after eating one. Basically they are a snack not a meal. Try eggs for breakfast, and more solid meals of chicken, beef or fish, rice and veggies for lunch and dinner. Then snack occasionally on the corn cakes if you are hungry a few hours later.

I did notice that you had bad reactions after eating the corn pops and cornmeal. You may want to try eliminating corn to see if you are also corn intolerant. Go easy on the cheese, as all dairy will be irritating as you are healing after a gluten accident.

I hope you are feeling better. God bless,

Mariann

Guest Blackheartedwolf
Guest Blackheartedwolf
Posted

I have read in a lot of places that we are often really hungry because we are deficient in certain vitamins and nutrients, and the malabsorption caused by the celiac disease.

Our bodies try to make up for it, and make us crave certain foods, and make us feel hungry.

The other thing I have read, is that if your stomach is irritated, the feeling can be confused with pain. I had a lot of stomach acid, and it was making me feel hungry all the time. My doctor prescribed an antacid, and now I don't feel hungry all the time.

Guest gillian502
Guest gillian502
Posted

When I started this diet in August last year, I could not believe that any human being could be hungry as often as I was. I tried explaining this feeling to my doctors, but they didn't get it. They thought I was saying I wasn't really thrilled with the new foods I had to get to used to on the diet, etc. That's not what the problem was--I was starving to death all the time, including waking up in the middle of the night, about every 2 to 3 hours, sometimes more, and having to eat, eat, eat! It was so hard to be that hungry all the time, and a half hour later, never feeling like I had eaten at all that day. My problem turned out to be not enough protein, and too many little snack type foods. As soon as I added protein and stopped the snacking so much, I was better. Also just letting a little time pass helped, those first 2 months were the worst. I don't get that serious of hunger anymore, although I am still hungrier than I was prior to this diet. I can eat like a 250 lb. man, and I'm a 135 lb. girl! But it is not as painful or urgent as it was in the beginning, so hang in there and add plenty of protein. I also agree that a PPI to stop acid is a very good idea, it helped me alot in the beginning.

plantime Contributor
plantime
Posted

Gillian, How eerie to read what you wrote! I have been completely gluten-free since 2/14/04, and yesterday this horrific appetite kicked in! It was waking me up at night, and no amount of eating satisfied it for more than two hours. I will try adding protein to each meal, and fewer snack-type foods to see if that helps. Thank you for the advice!

zippyten Newbie
zippyten
Posted

When I first went gluten-free I had the same hunger problem and I think for the same reason: too many rice cakes, yogurts, quickly digestible stuff that made my body think it was starving (and it was), also not enough nutrients. I too found that adding more protein to my diet had a big impact. Also, if you can eat nuts, I found that eating cashews and almonds (preferably raw and organic) along with dried fruit, especially dried apricots and figs, really gave me needed nutrition and were good snacks to help stave off hunger. I've also been eating soy yogurt (Silk brand is pretty good) since I've gone off lactose (sort of) which has protein also. Many regular supermarkets carry this brand now; it's readily available.

Zippyten

mario Explorer
mario
Posted
  • Author

I guess I will add more meat to my diet..thanks god I love meat and, eggs also..

I am taking a PPI (losec)..make sure its gluten free

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

Celiac.com Sponsor (A8-M):


Guest gillian502
Guest gillian502
Posted

Dessa,

So glad I could help you with my story! I know how awful that hungry feeling was in the beginning, it's almost unreal that a person can get that hungry!

Mario,

I'm glad to hear you're taking a PPI, it really can help the stomach pain and make eating easier. I've taken Nexium, which gave me back aches so I stopped, then Aciphex, which was pretty good but did cause some bloating, and now Prevacid, which seems ok also though it caused a little diarrhea when I first started it. I'm not planning on staying on PPIs forever, but I don't think a year or so would harm a person.

mario Explorer
mario
Posted
  • Author

gillian you might wanna make sure about the Prevacid..I was taking it before and, found out it contained gluten..my pharmacist quickly switched to a gluten free losec, which come from a special company making gluten free meds just for celiacs..

you all might wanna check your meds, them bastards put gluten everywhere..and, makes it harder for us.. :angry:

Guest gillian502
Guest gillian502
Posted

That's odd, I called Prevacid a few weeks ago and the company told me they are gluten-free for sure. I always call the manufacturer directly since my pharmacy doesn't offer that service for me. Did the Prevacid manufacturer tell you this directly?

angel-jd1 Community Regular
angel-jd1
Posted

Gillian-

I'm trying to clear up some of the confusion Mario is creating on the board. He is in CANADA products are produced with different ingredients in the U.S. VS. other countries. They may go by the same name, but have different things in them. Check with the number in the US if that is where you are at. He is referring to CANADA.

Sorry for the Mis-Information and confusion.

-Jessica :rolleyes:

A Celiac.com board moderator

mario Explorer
mario
Posted
  • Author

sorry if i messed up, but why are they making diferent meds for the US vs Can..that is very bizar..duh.. :rolleyes:

anyhow sorry for letting you worry for notin..keep up the good work..

gf4life Enthusiast
gf4life
Posted

Hi Mario,

Why they would make different meds for different counrties is unknown to me, but they do. And sometimes even the people who work for the companies don't realise it. I was looking into digestive enzymes a while back and found a really good brand called Udo's. They had a gluten free blend that was listed on their Canada site, but not their US site. When I e-mailed about it, their rep. said they were both the same and they were both gluten-free. That was not true as I had just been to the store and their US blend has barley malt! Now it they can make it gluten-free why don't they. Barley malt isn't a vital ingredient so why put it in there? Oh well. It goes the same for foods, vitamins, meds, etc. We have a lot of people from all over the world on this site and we need to try to remember that what works here in the US doesn't always work for others in other countries.

I wish that the companies would be a little easier on us as far as gluten free lists go. You seem to have an advantage over some of us! B) I don't care for the blanket statements of "the product ingredients list will show if it contains a gluten grain". I have found that not all of the products on the shelf are up to date on this, even with the companies that say this is true for their products. Looking forward to the new labeling law to be passed here in the US!

God bless,

Mariann :)

Guest gillian502
Guest gillian502
Posted

I completely agree, it drives me crazy when manufacturers like Kraft say "we'll put it on our ingredients list if it's gluten." I'm not trusting that! I'd rather have a blanket statement of yes or no when it comes to gluten!

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. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    2. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    4. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    5. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,336
    • Most Online (within 30 mins)
      7,748
    Jeffrey Yeres
    Newest Member
    Jeffrey Yeres
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.