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Cravings!

Victoria6102

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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

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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.

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    • 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! 
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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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