• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
brewstate

New To gluten-free, Question About Cravings

Rate this topic

Recommended Posts

My 7 year old son and family are going on a gluten free elimination diet to see if we can improve his mood swings and depression issues. Both my mom and sis are allergic to wheat so its not a far leap to assume it hereditary.

I have read as much as I can but haven't found an answer to my question yet. DS has been gluten-free for about a week. We are experiencing a lot of the withdrawal symptoms that many have mentioned. One thing I have found alarming is since being off gluten (I'm sure not perfectly yet) my son has developed crazy craving for dairy. He has pretty much disliked and didn't drink milk for 2 years and now he begs for milk, cheese, ice cream, chips with cheese flavoring, anything he can get his hands on really.

Is this part of the withdrawal symptoms or do you think something else is going on here? I don't particularly want to pull him off wheat and dairy at the same time since I'm worried it would overload him but I don't know what to do.

Help!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Why not test him for Celiac? At least the blood test, before you take him off gluten? That way you could have a diagnosis for school, college, hospitals, military, etc.

When a Celiac person starts to heal and is finely absorbing nutrients they couldn't absorb before, sometimes they crave the vitamins they are deficient in. sometimes they crave them but get it mixed up, too. Like craving sweets when what your body is saying is it needs fruit. So, maybe what his body wants is vitamin D & calcium?

Share this post


Link to post
Share on other sites

A yeast infection may make you crave dairy if you cut back on other carbs.

I did experience hunger cravings when I cut out gluten. I don't think it is unusual or anything.

Diana

Share this post


Link to post
Share on other sites

I'm not saying I'm normal, but I had and continue to have simalar cravings for dairy since going gluten-free. It drove me crazy when I had to give up dairy for awhile. During that time, I used coconut milk quite a bit in curries (Indian and Thai recipes.) Maybe he'd like curried fish (or chicken) over rice.

Share this post


Link to post
Share on other sites

We are working on getting a diagnosis but lately his mood had been getting so bad that he had begun threatening to commit suicide pretty much daily and also have crazy tantrums and mood swings. Honestly, I begin to worry that he might actually do it so per my mom's suggestion, I'm doing an elimination diet right now to see if it helps. Otherwise, probably my only other option is therapy/and or drugs which I absolute DO NOT want.

At first I thought he might have leukemia or be anemic because he had permanent dark spots under his eyes, had lost 6 lbs in 1 month (that's 10% of his body weight), was extremely lethargic, loss of appetite, was having crazy mood swings, joint pain, and stomach issues. Its only been a week but I *think* I see some improvement.

The vitamin D angle may very well be the case and I guess for now I should keep letting him eat dairy as it doesn't seem to affect his behavior besides wanting more than usual. This is all very new to us so its also extremely scary.

Share this post


Link to post
Share on other sites
Ads by Google:


Thats scary! Even more reason to get an official Celiac diagnosis, if that is what he has. You don't want him thinking he doesn't have a real illness so he can eat gluten in a few years. or schools or hospitals refusing to accomadet a gluten-free diet. You also don't want him on a bunch of drugs or with psych diagnoses when he really has Celiac.

Just an FYI - A wheat allergy isn't the same as Celiac.

Share this post


Link to post
Share on other sites

Thats scary! Even more reason to get an official Celiac diagnosis, if that is what he has. You don't want him thinking he doesn't have a real illness so he can eat gluten in a few years. or schools or hospitals refusing to accomadet a gluten-free diet. You also don't want him on a bunch of drugs or with psych diagnoses when he really has Celiac.

Just an FYI - A wheat allergy isn't the same as Celiac.

I know they are not the same thing. My mother has celiacs and also highly allergic to monosodium glutamate and my sister is gluten intolerant so I know the basics just not much more than that yet (it seems heriditary to some degree in our family). I do want to get him tested obviously but haven't researched where to start yet. I'm just hoping the medical industry will take me more seriously than that and won't just try to medicate him with prozac or some other mood stabilizers.

Share this post


Link to post
Share on other sites

Go to a doctor and get him/her to draw blood sample and send to lab for full celiac panel before you skew the results by being gluten free for very long. Very simple. He's got the symptoms, insist on this test, emphasizing he has symptoms of stomach problems, weight loss, and lethargy AND a family history. The cravings are also a symptom, but I don't know how many regular doctors would recognize that vitamin and mineral deficiencies caused by malnutrition caused by gut damage = whacky food cravings.

I have had these big time and have successfully used a gluten free vitamin B complex, a calcium/D/magnesium supplement, and a gluten free multivitamin to combat it. (besides food selections). You know how some "experts" scoff at the idea of taking vitamins while on a balanced diet? This is when you ignore them, because they are not living in your damaged and non-absorbing body.

Unfortunately if it is celiac, that does also damage the part of the gut lining which can process lactose, the milk sugar in dairy products. Yes, pulling him off dairy might be overload, but at least knock it back down to lactose free dairy, such as yogurt and/or aged cheeses. If this doesn't help, then you may have to ditch dairy (at least temporarily for a month or several, during the healing phase) and go to calcium fortified, non dairy substitutes such as coconut milk, hemp milk, almond milk or other nut milks, rice milk, etc. You can mix more than one kind to get what taste and texture you prefer, such as taking a nut milk and adding some canned coconut milk to it. You can soak chia seeds in nut milks to make "puddings" or mock yogurt. (just don't use RiceDream brand, as it is made with barley enzymes). There is also a powdered milk substitute called Vance's Dairy Free, which is potato based. There are also non dairy cheeses available, such as Daiya. Some people make "cheese" out of things like cashews.

Craving dairy can also be a sign of craving "fat" in general as a response to losing the carbs in gluten products. This can be countered by eating a lot more "good fats" in the form of olive oil, nuts, peanut butter, avocados, eggs, coconut oil, chocolate, even bacon, etc. Don't be afraid of things like hamburger meat at this time.... growing children need fat in a way that adults do not, and if they've not real overweight, don't try putting them on a low- fat diet. <_< The other good thing to add to the diet is to make sure that somehow you are getting at least 2 servings/day of green vegetables in them, even if you have to do this by making a smoothie with a banana added.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,911
    • Total Posts
      943,459
  • Member Statistics

    • Total Members
      67,053
    • Most Online
      3,093

    Newest Member
    JAcooks44
    Joined
  • Popular Now

  • Topics

  • Posts

    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
    • Update: I have tried calling the company several times and have emailed twice. I have yet to talk to a person on the phone and no one has emailed me back.    I did a little research and they were are already involved with a class action lawsuit about being labeled as salt free and one of the first ingredients is sodium chloride.  I am done with this shampoo because this whole company seems a little shady now! 
  • Upcoming Events