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

Diet To Lose Weight

vbug8

By vbug8
in Related Issues & Disorders

Recommended Posts

vbug8 Newbie
vbug8
Posted

Hi,

I have recently been diagnosed with Celiacs and I really want to loose weight. I live in the UK so not sure if manu people on here can help?

Weight watchers seems impossible as the Gluten Free bread is so high in points. I'm feeling a little lost on how I can control diet to loose weight, stay gluten free and not be miserable in the process - is this possible?

Does anyone know of a diet i can follow that would be suitable?

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

My Mom is gluten free and succesfully follows the Weight Watcher plan. She is on maintenance now and they even gave her a handout that says gluten-free on WW is simple. I think she just counts the bread item as you would the whole wheat bread.

BrookeCaz Newbie
BrookeCaz
Posted

Hi,

I have recently been diagnosed with Celiacs and I really want to loose weight. I live in the UK so not sure if manu people on here can help?

Weight watchers seems impossible as the Gluten Free bread is so high in points. I'm feeling a little lost on how I can control diet to loose weight, stay gluten free and not be miserable in the process - is this possible?

Does anyone know of a diet i can follow that would be suitable?

I do not have Celiac - but I am interested in losing a few pounds. I have done a little research regarding Paleo Diet/Lifestyle and Eating for your blood type - both which recommend and suggest to go gluten free.

So I too am feeling lost on how to get started on the gluten free process....

LauraB0927 Apprentice
LauraB0927
Posted

I've been seeing a nutritionist since my diagnosis (May 2012) and it has helped A LOT. She's experienced with Celiac patients and has been teaching me not only how to eat healthier, but how to eat foods that will ease and heal my GI tract. My biggest suggestion is not to eat a lot of the gluten free breads and pastas and stick more to the naturally gluten free items such as meats, poultry, fruits, veggies, nuts, and some dairy, as long as your body can tolerate it. Gluten free replacement foods are usually higher in carbs and calories than the regular pastas and breads so its best to be careful especially if you're trying to lose weight. Combined with exercising 5 days a week, I've lost 10 pounds in the last 2 months; I have NEVER been successful at losing weight before, mainly due to the Celiac. I drink at least 10-12 cups of water per day and dont eat 2 hours prior to going to sleep. I'm lucky that my health insurance covers seeing a nutritionist given that this is the only form of medical treatment that I can get - I'm not sure if that's available to you in the UK.

My mother was very successful with Weight Watchers but she does not have Celiac disease. The only concern that I would have about WW is that I dont believe that it teaches you how to combine foods (GOOD fats with proteins and carbs) so that you are able to absorb and metabolize them better. (I could be wrong though) Eating a bowl of pasta for dinner may not be high on the point scale, but if you purely eat carbs for one meal its going straight to your tummy! We have to remember that our digestive systems are different from most people so we want to make sure that we maximize everything we eat so that we are getting the nutrients that we need.

I hope some of this was helpful! Good luck to you!

NJceliac Apprentice
NJceliac
Posted

Hi,

I have recently been diagnosed with Celiacs and I really want to loose weight. I live in the UK so not sure if manu people on here can help?

Weight watchers seems impossible as the Gluten Free bread is so high in points. I'm feeling a little lost on how I can control diet to loose weight, stay gluten free and not be miserable in the process - is this possible?

Does anyone know of a diet i can follow that would be suitable?

I have Celiac and follow Weight Watchers. It is a very flexible diet and so it fits in well with the gluten free diet. I was diagnosed with celiac 3 years after maintaining my 50 pound weight loss. It took a little adjusting but I still think this is one of the best methods to try to learn to eat right. I do a agree seeing a nutritionist who can help you individually and really teach you on multiple occasions may be better but a lot of us can't do that. Gluten free pasta, breads etc are higher in point plus value then there counterparts therefore I eat a lot less of them and a lot more zero point fruits and vegetables. If anything being gluten free while trying to follow weight watchers has made me make healthier choices for snacks. Good luck! Weight loss is difficult and keeping it off even harder, celiac just adds a level of complexity but certainly should not stop you. Remember, "Weight loss is a journey not a destination (favorite expression from my weight watcher's leader)".

  • 2 weeks later...
Ghosty Newbie
Ghosty
Posted

Well...its been mentioned, but I gotta second the Peleo Diet which, if done traditional, does not allow gluten. In fact, I follow this diet, and am not Celiac, but still avoid gluten as much as a can. Yes, I realize it is a luxury that as a non celiac I can "avoid" gluten...though gluten does tend to make me sick. So I eat meat, veggies and fruit. I have a high fat / protein diet, and a lot carb diet....though it doesn't need to be that way, and one can mix those up as needed while still avoiding gluten.

Or...If you can afford to do WW, and find good gluten free foods, a lotta people do see success losing fat on that program.

I'd be happy to share some Paleo recipes I came up with, and give information to find other ones. It has taken me two years, but I am finally comfortable with Paleo cooking / eating.

Good luck! :)

  • 2 weeks later...
nvsmom Community Regular
nvsmom
Posted

Before I was diagnosed, I successfully, and fairly quickly(4-5 months), lost 30 lbs following Tosca Reno's Eat-Clean Diet. She is a 50 year old figure competitor who lays out how she lost weight in her late 30's and became a fitness model.

The diet focuses on eating whole foods, avoiding processed foods, eating a fair amount of protein, at a frequency of about 5 small meals a day so you never get too hungry. A few of her recipes call for foods with flour but we could easily substitute gluten-free products or whole foods instead. For example, use lettuce or rice wrap instead of whole wheat tortillas, and eat more eggs or use quinoa for breakfast instead of the recommended oatmeal.

I really like her books.

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

Celiac.com Sponsor (A8-M):


  • 1 month later...
JNBunnie1 Community Regular
JNBunnie1
Posted

If it helps anyone, I have found the simplest, easiest way to reduce the load of grain in my diet is to replace pasta with spaghetti squash. Or zucchini. Either is a 1:1 replacement for almost any pasta dish you could be making, barring lasagna, in which case you would just do everything else you do for lasanga and have a layer of squash on the bottom and the top. Not as pretty but just as tasty!

  • 3 weeks later...
mbrookes Community Regular
mbrookes
Posted

I have been gluten free for almost six years and Weight Watchers works perfectly for me. I have lost 28 pounds and have about 10 more to go. The diet is totally flexible and easy to substitute on. I don't get the part about no bread. My husband's regular bread is 1.5 pts per slice and Udi's whole grain is 2 pts per slice. That's not enough difference to keep me from a sandwhich now and then or a slice of toast with breakfast.

The gluten-free desserts are really bad, but desserts would be bad with gluten. I make sugar free Jello with all kinds of fruit in it and all flavors fat free/sugar free puddings also by Jello.

luvs2eat Collaborator
luvs2eat
Posted

Hello... my names is luvs2eat... and I'm a carb-aholic. The only thing that's worked for me is cutting out the obvious carbs in my diet... bread, pasta, etc. I did allow myself 1/2 cup of brown rice w/ lunch and supper but ate lean proteins, tons of veggies, and fruit.

My all-time fave lunch is a big sandwich and some sort of chips. I could happily eat it every single day. Instead I'd nuke a bowl of veggies (broccoli, carrots, etc) and mix it up w/ the 1/2 cup of brown rice and put a little salad dressing on top. I lost 20 lbs. in several months and completely resolved my acid reflux and heartburn for which I'd taken Prilosec for more than a year.

We love spaghetti squash too! What an awesome veggie!

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. Aretaeus Cappadocia
      - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods re...
    2. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to bui...
    3. Scott Adams
      - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate...
    4. Scott Adams
      - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a h...
    5. Scott Adams
      - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,091
    • Most Online (within 30 mins)
      7,748
    Condon
    Newest Member
    Condon
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Aretaeus Cappadocia · Posted

      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      heaps of hope!

      By Scott Adams · Posted

      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      Fruits & Veggies

      By Scott Adams · Posted

      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Cold/flu or gluten poisoning?

      By Scott Adams · Posted

      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Celiac Screening

      By Scott Adams · Posted

      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
×
×
  • 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.