Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Low Carb


scottyg354

Recommended Posts

scottyg354 Enthusiast

Well went on low carb becaus I was told its good for thyroid function. 2 weeks in and I felt really good. Energetic, not as foggy. Went off this past weekend and back to my stomach burning and bloating, chest pain, feel like I can sleep all day, mood swings. What gives? Anyone else have this bull$&%@ happen. I had a celiac blood test and the only thing that was questionable was my Giladin/Gluten IgG which was only slightly elevated @11. TSH was still elevated when I had my thyroid labs this past time. Not much but was at 3.84. Upped my levo to .175 mcg. What do you guys think. Should I order the enterolabs test or is it going to be a waste of my money if the blood results only showed that one thing.


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



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

Carbs affect blood sugar. I used low-carb to manage diabetes. When I was LC, I got completely non-diabetic numbers but off LC I need insulin.

If you are checking into things you might want to check up on your blood sugar. Any test that reflects just 1 point in time is not sufficient. You also should be tested while you are eating carbs and not on LC for the reasons I gave example to above, being LC would not give an accurate representation of how your body deals with carbs, which is what you need to know. If you do get testing to the doc so they will know if they need to make adjustments in timing/interpretation etc.

scottyg354 Enthusiast

Carbs affect blood sugar. I used low-carb to manage diabetes. When I was LC, I got completely non-diabetic numbers but off LC I need insulin.

If you are checking into things you might want to check up on your blood sugar. Any test that reflects just 1 point in time is not sufficient. You also should be tested while you are eating carbs and not on LC for the reasons I gave example to above, being LC would not give an accurate representation of how your body deals with carbs, which is what you need to know. If you do get testing to the doc so they will know if they need to make adjustments in timing/interpretation etc.

I've had my blood sugar done multiple times. Highest its been fasting was like 105. Other than that it ranges from 72-90. I test it after I eat a lot with my dad's monitor and the highest spike i've seen after a meal was like 118. So my doc and myself aren't to worried about that. I know sometimes people with thyroid disease have a hard time with gluten. So i'm figuring that may be the issue. Just want to be sure.

scottyg354 Enthusiast

Only other thing that makes me think its food is that when I'm do the low carb diet it takes a few days to feel up to par. When I add Gluten back into the diet, the effects take about 3 days to actually be noticed, which also makes me think its not blood sugar as that would be noticeable within a few hours.

ravenwoodglass Mentor

Only other thing that makes me think its food is that when I'm do the low carb diet it takes a few days to feel up to par. When I add Gluten back into the diet, the effects take about 3 days to actually be noticed, which also makes me think its not blood sugar as that would be noticeable within a few hours.

3 days is the time it takes me to show a full reaction to gluten. You may be right that gluten may be the issue not carbs in general.

Skylark Collaborator

Only other thing that makes me think its food is that when I'm do the low carb diet it takes a few days to feel up to par. When I add Gluten back into the diet, the effects take about 3 days to actually be noticed, which also makes me think its not blood sugar as that would be noticeable within a few hours.

I always think Enterolab is a waste of money. :lol: What happens if you add back rice and/or potatoes rather than gluten?

Blood sugar effects are fast but isn't insulin stability part of what is supposed to be anti-inflammatory on a low-carb diet?

eatmeat4good Enthusiast

I have thyroid disease. Hashimoto's and Celiac.

Low Carb felt way better but Paleo feels great.

Hard to do yes that is for sure.

I kept the Dove chocolate and eat a piece or two a day. That's still Paleo right? Cacao is a vegetable right? :)

But otherwise my healing rapidly happened when I got rid of the carbs and starches.

Haven't tested my thyroid levels yet, but I'm so curious as to what it has done for them.

Do the test on rice and potato's like Skylark suggested.

Paleo is hard, but perfect for Celiacs or Gluten intolerants for that matter.


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - FayeBr posted a topic in Coping with Celiac Disease
      0

      Major Glutening

    2. - knitty kitty replied to MMeade's topic in Coping with Celiac Disease
      5

      Gluten Allergy

    3. - knitty kitty replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      32

      Struggling to get into a good pattern

    4. - Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      32

      Struggling to get into a good pattern

    5. - Russ H replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,414
    • Most Online (within 30 mins)
      7,748

    NicoleSL
    Newest Member
    NicoleSL
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • FayeBr
      Hi to all I am 4 years Celiac now. I have Ataxia too from gluten and it’s been a major learning curve and adjustment. But my query is about a recent set back. I was Glutened and started an OTC medicine to cope with a symptom. It stated it was free from gluten specifically. But in the following weeks I was getting more ill and couldn’t fathom what was wrong. I had gastritis which is awful and lots of other neuro and body symptoms that I get when Glutened. I always find it difficult to think straight too because of the brain fog and fatigue so this wasn’t helping me think logically. And then the lightbulb moment of the medication. I emailed the company in my gluten haze (by this time the symptoms were awful and reminded me of my pre gluten free days) and they responded saying although it states ‘this product does not contain gluten’ they could not guarantee it didn’t have gluten in it from manufacturing processes etc etc. I stopped it just over 2 weeks ago. I had been taking it for 6 weeks. So in the last few weeks I have started to improve from being bedridden with fatigue and aches/pains,  gastritis, abdominal pain and GI problems, brain fog, mental health symptoms, pins and needles, migraines and much more to just about functioning. I feel I have done so much damage to my body and it’s such a set back. But my question is has anyone else had a major episode like this and how long did it take to recover? I still have symptoms now and it’s been over 2 weeks. I’m afraid I have made my Ataxia worse and the panic attacks and anxiety are through the roof. I’d forgotten what that was like. But any thoughts or experiences would help. Thank you. 
    • knitty kitty
      @MMeade, People who get over-methylated are frequently low in Pyridoxine Vitamin B6.  Pyridoxine helps regulate the methylation process so it doesn't run amok.  P-5-P is the active form. All eight essential B vitamins work in concert together.  Just taking one or two can throw the rest out of balance.  If you have malabsorption as occurs in Celiac, then all the B vitamins will be poorly absorbed.  Taking a B Complex in addition to extra thiamine (Benfotiamine) is safe.  The B vitamins and Vitamin C are water soluble.  Any excess is urinated out.  I took a B 50 Complex twice a day to increase absorption.   Try taking Magnesium Threonate (Neuro-Mag by Life Extension).  Magnesium Threonate can get into the brain easily.  The brain needs magnesium, too, but other forms don't cross the blood-brain barrier as well.   The first time I took Magnesium Threonate, it felt like my brain relaxed.  I highly recommend it.   How's your Vitamin D level?  
    • knitty kitty
      @Rejoicephd, I took high dose Vitamin D to correct my severe  deficiency quickly.  It's safe to do this.  I felt much better once my Vitamin D level was about eighty ng/mL.   Vitamin D works as a hormone and helps calms the immune system between 80 - 100 ng/mL.    High-Dose Vitamin D Supplementation Can Correct Hypovitaminosis D Prior to Total Knee Arthroplasty https://pubmed.ncbi.nlm.nih.gov/34737019/ Yes, curious science brain here, too.  I studied Nutrition but switched to Microbiology because I was curious what the vitamins in food actually do in the body.  Lots more links in my blog here: Click on my name and look for activities menu.
    • Rejoicephd
      Thanks @knitty kitty for keeping me thinking about the importance of vitamins. And I appreciate you sending those papers (gives me something for my science brain to work through! I’m a PhD in biology so I like reading these sorts of things). It’s been surprising to see how little is understood about the cause of fibromyalgia. My Vit D went low again on my last blood test so I know I’m back to being deficient there (it did go up for a while but back down again). Whomp whomp. So I’ll be both reading about and taking vitamins. Thanks again for your input. Really appreciate it.
    • Russ H
      Yes, that seems to be the gist. Quantifying residues in fermented foods and drinks seems to be difficult. There are no tests for total gluten, just immunoassays, which generally detect a single epitope. There are estimated to be approximately 50 sequences that evoke a T-cell response of which nearly half are unknown and have no test. Gluten fragments remain that bind to IgA and IgG in vitro but this does not necessarily make them immunotoxic. Also, the fragments are "drastically reduced" by gastrodudenal digestion. PEP enzyme cannot cleave all proline sites and there is a large variation in the amount of residual gluten in gluten reduced beers. I.e. the safety of gluten reduced beer is uncertain.  
×
×
  • Create New...