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Food Depression?

Wrileable

By Wrileable
in Coping with Celiac Disease

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Wrileable Newbie
Wrileable
Posted

I'm new to the boards, so just real quick: self-diagnosed with Celiac Disease in July 2010, officially diagnosed January 2011 when I returned from Iceland.

Since then life has been good, I've felt like a new person and have enjoyed every minute of it.

However, recently I have been experiencing what I can only describe as "food depressions." I get my heart set on eating something specific, and then because of a mishap at a restaurant or the presence of gluten I am denied it, and proceed to go into a depression where I won't feel like eating anything else that day.

I've found this has only happened since I married my husband, who is mostly gluten free on my behalf but still enjoys delivery pizza. I think I get jealous or upset when I know he is able to eat things I can't. It's made worse when he tells me I can't have something because it will make me sick. I've been hospitalized for "gluten-related complications" before, so I can understand his concern but... damn, I want sweet and sour pork. The real stuff!

Does this happen to anyone else?

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bumblebee-carnival Newbie
bumblebee-carnival
Posted

Yes, definitely. I've been gluten free since right before Halloween, so not a ton of time. My husband is a pizza junky and we used to have pizza a couple of times a month. It's not just pizza, it's baklava and cookies and a thousand little things. It's getting a little bit better for me, but I still sometimes get jealous of people who can eat whatever they want.

love2travel Mentor
love2travel
Posted

I'm new to the boards, so just real quick: self-diagnosed with Celiac Disease in July 2010, officially diagnosed January 2011 when I returned from Iceland.

Since then life has been good, I've felt like a new person and have enjoyed every minute of it.

However, recently I have been experiencing what I can only describe as "food depressions." I get my heart set on eating something specific, and then because of a mishap at a restaurant or the presence of gluten I am denied it, and proceed to go into a depression where I won't feel like eating anything else that day.

I've found this has only happened since I married my husband, who is mostly gluten free on my behalf but still enjoys delivery pizza. I think I get jealous or upset when I know he is able to eat things I can't. It's made worse when he tells me I can't have something because it will make me sick. I've been hospitalized for "gluten-related complications" before, so I can understand his concern but... damn, I want sweet and sour pork. The real stuff!

Does this happen to anyone else?

Welcome here!

This most certainly happens to me at times. I was recently in a gigantic Farmer's Market where many vendors were handing out samples. I had to say no to each and every one but my husband could pick anything he wanted. :o But my jealous feelings happen far less frequently than they used to, thankfully. It takes time! And admittedly it is easier for me because my husband does not eat gluten in our home so everything is a safe zone.

Just know that if you really want pizza you can easily make it. I like to make extra and freeze a crust for another day. Same goes with authentic sweet and sour pork. You can very simply make it - honest! I feel if there is something you feel you cannot have or something you crave you can make the vast majority of things gluten free - sweet and sour pork one of them. The only difficult things are puff pastry, philo yeast doughnuts, pastry, breads, croissants...but you can even make English muffins and bagels. I even make my own nutella, mustards, ketchups and so on. There are recipes for everything so you do not need to feel deprived. So many dishes are naturally gluten free anyway or can very easily become gluten free.

There are great food threads on this forum if you are up to a little searching. :) And if you are interested in Korean, Thai, Chinese, Vietnamese, Japanese, Cantonese, Mandarin...foods I have tons of great recipes and books.

I highly recommend "The Gluten Free Asian Kitchen" by Laura Russell. It is one of the very few books with lots of recipes that are not just about substitutions - you make the real things from scratch, including pot stickers which are EXCELLENT! :)

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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