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

What's For Breakfast?


Wakingup

Recommended Posts

Wakingup Apprentice

Dear friends,

I need your help with breakfast ideas.

I self diagnosed over a year ago. Last month I received news that my cholesterol is on the high side....total cholesterol 245, LDL 173, HDL 55. I declined medication and told the doc I will work on changing my diet.

Before discovering my gluten intolerance, I was eating oatmeal and morningstar sausage for breakfast. both these contain gluten. Now I'm eating gluten-free cereal with almond milk and one hard boiled egg every morning. I would like to eliminate the egg because of its high cholesterol content and would like to switch back to oatmeal (since oatmeal is good for decreasing cholesterol).....

Has anyone found a certified gluten-free oatmeal? Also can anyone suggest a good protein source in place of the egg which is high in cholesterol? If I don't eat a little protein at every meal, I feel hungry and tired an hour later, then I end up eating way more calories than I would if I'd had protein.

I've read about "protein powder" but these make me cringe because they seem artificial and unhealty. Thanks in advance for your thoughts, joanne


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



Celiac.com Sponsor (A8-M):



come dance with me Enthusiast

Not sure how it would go with cholesterol, but on the weekend I made up a pot of kidney beans, finely diced tomatoes, chives, mushrooms, chopped capsicum and finely diced onion, cooked it in a pot then had it with toast. I didn't have any because I was sick :( but my daughter said it was nice.

Jestgar Rising Star

You can always just eat the egg white, which has less cholesterol. Or do the egg every other day.

How about a piece of chicken breast? Or some fish? Baked potato with black beans? Quinoa (higher in protein than most cereals)? Pumpkin seeds on your cereal? Almonds on your cereal?

kareng Grand Master

We have a long thread on what people are eating for breakfast:

What about PB or nut butters for your protein? On toast, an apple, etc

Wakingup Apprentice
  On 9/4/2012 at 1:05 PM, kareng said:

We have a long thread on what people are eating for breakfast:

What about PB or nut butters for your protein? On toast, an apple, etc

Such a helpful thread for me, thanks so much!

Wakingup Apprentice
  On 9/4/2012 at 11:45 AM, Jestgar said:

You can always just eat the egg white, which has less cholesterol. Or do the egg every other day.

How about a piece of chicken breast? Or some fish? Baked potato with black beans? Quinoa (higher in protein than most cereals)? Pumpkin seeds on your cereal? Almonds on your cereal?

Great suggestions, thank you.....what do you do with the egg yolk? My husband doesn't like eggs and I hate to throw food out.

Jestgar Rising Star
  On 9/4/2012 at 1:28 PM, Wakingup said:

Great suggestions, thank you.....what do you do with the egg yolk? My husband doesn't like eggs and I hate to throw food out.

I feed them to my chickens.

You could freeze them, and use them to make a custard or some other yolky dish for a party or work function.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link


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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,248
    • Most Online (within 30 mins)
      7,748

    Stephen of the West
    Newest Member
    Stephen of the West
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Zuma888
    • knitty kitty
      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the...
    • Zuma888
      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
    • Zuma888
      Thank you very much @knitty kitty! I'm glad you brought up the point about histamine. I have been taking an antihistamine after meals where I don't feel so good and never knew why it helped so much. At first I thought I might have a food allergy, but I recently did a food allergy test and I actually have ZERO food allergies. Regarding your last point about the stages of grief, are you saying it's likely that I have celiac? I have Hashimoto's BTW and I know for sure that gluten causes an autoimmune response to my thyroid as my anti-TPO and anti-Tg go up and my throat feels swollen. Could the symptoms be due to that autoimmune response?
    • knitty kitty
      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross...
×
×
  • Create New...