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

Cravings!

Victoria6102

Recommended Posts

Victoria6102 Contributor
Victoria6102
Posted

I have been gluten free for about a year and 5 months. Through the past year, I have had some gluten free foods that I LOVE and would eat for awhile, but then one time I would go to the store and just looking at the package makes me nauseated to think of eating it! and then i can't seem to brIng myself to eat that food ever again! This has happened with Chex cinnamon and Chex Honey nut cereals, SoyJoy bars, almond nut crunch bars, glutino Oreos, and several other foods...just wondering if anyone else has had something similar happen to them?! This never happened before I went gluten free. I'm feeling sick just thinking of these foods....:P

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

Celiac.com Sponsor (A8-M):


Diane-in-FL Explorer
Diane-in-FL
Posted

I have had that happen too. I used to love the Kinnikinnick "Oreos", but don't want them at all now. There was a lemon wafer bar, too, made by Glutino, I think. Can't stand 'em now. It's weird. :blink:

Bubba's Mom Enthusiast
Bubba's Mom
Posted

For me it's brown rice. I used to have it at least once a week. Now just the thought of eating it gags me. :huh:

mamaw Community Regular
mamaw
Posted

I do this all the time! I think it is because for me anyway it was a long time before I could find goodies I could swallow because years ago most gluten-free food was very similar to eating cardboard.. The last five years has been wonderful with gluten-free goodies that are soft , moist & very tasty. I just think when we find something that we love we eat it & eat it until it becomes overkill .. Then we no longer want it.

The other thing I can say is after your intestinal system heals you feel so much bettter & your body may not care for foddsyou used to love...There are many fodds I used to eat but never care to touch now!

Juliebove Rising Star
Juliebove
Posted

Yes! When my daughter was first diagnosed, we ate a lot of gluten-free pasta. But then the last few times I made it the way I usually did, I just did not want it. I have since made it a lot less often. I have tried different sauces and I have even tried some expensive pasta imported from Italy. Now that was goooooood!

We went off of Lay's Stax for a while. For a time there we couldn't get enough of them. Then I noticed I hadn't bought any for a while. Because we weren't eating them. I had one can left. I just finished it. Now I want them again.

Daughter went off of black olives for a while. They were a favorite food. Then we both went off of green beans.

Sometimes I think we just get into a rut. We will eat the same things over and over and over again until they just don't seem so good any more.

Archived

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

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


  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748
    Kaz 1
    Newest Member
    Kaz 1
    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.