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  1. Thanks for the reply. It really helps. I was starting to doubt myself and thinking I was just in denial about the bulima, except that I almost killed myself last night.

    I took the advice of someone else (here) and thought it would be ok to eat Cocoapuffs. I was excited to find an ok cereal and overdosed on it. There is a apply named phase...cuckoo for Cocoapuffs. I started eating and couldn't stop. Then, within minutes fell into a deep sleep. Semi-coma? When I did wake I was concerned about what happen and decided to check my sugar. My normally in check level, jumped to 376! The only time it has been up to 300, was when I was sent to the hospital, where I was diagnosed with diabetes.

    You can understand where my concern is with this food thing. It is just as important to be aware that corn is sometimes grown near wheat fields and can pick up gluten before it even gets to the factory. Also, these items are sometimes manufactured in the same plants that make wheat items.

    In 2000-2001 I started to collect food labels and stick them to 4 x 6 index cards to start a file on many of the foods I ate. My intentions were to be able to fit them into my diets for weight loss in a "healthy" and measured way. Yesterday while cleaning my studio-office, I decided to go through them, to clean out those glutens and I began reading what was listed as ingredients. I know that the label lists have changed, thanks in part to people like you all here, as well as others; but I noticed that some of the newer products are listing wheat protein as if the product is somehow higher in protein, rather than higher in gluten, which IS wheat protein. This could be significant to new members.

    No matter what, I think that I have to be more responsible to finding out information for myself and I hope others will also. That includes anything I might say. Many of us are just expressing our experiences and some of us are passing along information we learned from others. I am going to trust myself and my own experiences more and be a little more wary of advice. Hope you all will do the same. Char

  2. Good conversation! Love the input. First, I didn't start a gluten-free diet to lose weight. I have been trying to lose weight for a long time. Like many people in their teens, it was just a few pounds overweight, then a couple of babies and more pounds. Up and down, in between. I have been very good at dieting, (especially high protein) just not keeping it off.

    It is my belief that as soon as I introduced wheat products into my diet, I began to "lose" control and would regain the weight I lost. Sound familiar? I also believe there is an addicting quality associated with gluten for me. I have lost weight since dropping gluten, but I did not stop eating what I wanted, including potatoes, chips, corn, beans, yams and rice. I just didn't want so much. It is possible that my diabetic meds were adding to the weight loss, because my sugar started to drop pretty fast and I kept finding that I had to add food to my diet. That's why I had to back off my meds.

    It is also true, that I haven't run out to find the lastest flour substitutes, to make replacement foods, although I anticipated I would miss them and bought several cookbooks for when I was desparate for my old favorites. But, I haven't had any interest even in my "favorite", pizza since going gluten-free. I did find, that I still kept having stomach aches and the intensity of the lower abdominal cramps increased; until I learned to keep researching what products had wheat in them and refining my choices. I was surprised to find that soy sauce is made with wheat. That has been a difficult one for me to give up, since eating more rice has led to more asian recipes. But, so far I am doing fine, just adding a little more salt and other seasonings to the food.

    I am concerned that just maybe, many more people are affected by gluten, than are confirmed as "Celiac".

    My theory is that "WHEAT GLUTEN IS NOT GOOD FOR HUMANS!" What a concept, huh! I am sick of hearing about how fat Americans are getting. The only thing that separates American diet from the thin world diet, is that most of the world eats RICE! What does that tell you about fat Americans?

    I have been suggesting this to my Diabetic Type 2 Husband who is an average weight individual and never has been fat for most of his life (his Diabetes is attributed to Agent Orange in Vietnam during the 60's). I realized that in changing my diet to many non-gluten items, that it wasn't that hard for him to adapt, because he isn't a "bread" person. Nevertheless, because of my changes, he is now eating even less gluten than before. He returned today with his latest blood tests to confirm even better numbers, than his last checkup. Don't tell him, though, he hasn't been diagnosed with celiac disease.

    I do want to make one contribution about Celiac and the Diabetes connection. It is only a theory, but my belief that because of the malabsorption that comes with celiac, that many of the other diseases associated with it, are due to the lack of nutrients. Why then do you not believe that wheat gluten is or maybe the "cause' of these diseases? INCLUDING GETTING FAT!

    This is my theory on celiac and weight gain leading to diabetes: The closing off of the small intestines means you are not getting nutrients, maybe even carbs...diabetes type 2 is associated with the over production of insulin and I believe the added production of cortisone. I think this is the body's last ditch effort to get nutrition that it is not getting, by a closed off and attropyed small intestine. Insulin drops you in to hypoglycemia (low blood sugar and hunger) and the cortosone stores fat. You eat more and gain weight.

    I also think that nearly every human may be at varing stages of intestinal destruction as shown by the number of people who have been tested at different times in their lives, only to get early negative results and later positive results. What's going on? I'm sure the money makers who sell wheat and wheat loaded products, do not want you to make this connection. Can you imagine the up roar, to make such a suggestion? Theyv'e got it made, getting Americans to eat non stop, those wheat laden french fries you all love so much. What do we need wheat on our french fries for? I don't think I would have discovered any of this if I hadn't noticed that every time, while trying to go gluten-free, I experience "Bulimic" episodes, whenever I accidentally ate something with wheat or maltodextrin in it. One or the other, or both are addicting. While reading labels for gluten, I kept finding maltodextrin. Even in so called GLUTEN-FREE, products they still list maltodextrin. Guess what? Some of those gluten-free products are still giving me stomach aches. I know that being NEW to learning what I can and cannot eat has made me more hypervigilant to my sensitivity, but the more I stay away from these things the less "hunger" I am having. I am losing weight at a slow rate, but eating pretty much however much I want. I actually have to diet in order to eat enough food. I have lost most of my interest or maybe I should say "over interest" in food. Of course, having to be aware of gluten does keep me thinking about what I can eat.

    The best information I got for staying motivated was when I read that 'you are not suppose to feel your digestion. It's like your arteries, you don't feel your blood flowing, you shouldn't feel your food flowing' I can say I have had such days and it feels so good! It is worth more to me, than weight loss. Forty years, plus, is a long time to take stomach aches and cramps as a normal way of life. I hope if you are young you will avoid making your self sicker and stay the course. I think in the long run, you will probably be healthier than those "wheat eaters". Charlene

  3. Hi again, I want to thank you all for the great conversation and encouragement. I haven't been back to the site since starting the topic, because I was so consumed with getting the best information on Celiac and learning to eat wheat free. I am still tweeking the details and greatful for the added information. Thanks NoGluGirl for the list of products, I know from how much my own research has taken, that you have saved me much time.

    I guess I should have been clearer about my own curcumstances concerning having celiac, I didn't know I had to authenticate my disease before being accepted by the community. I am glad I have been taken seriously, by so many of you and I appreciate it. I was just so excited to realize that this was "it", that I couldn't contain myself. Elizabeth stated on the show that she first got a clue when she was on Survivor, because she was eating only rice and fish, and although everyone else was complaining about food, she was happy, because, 'It was the first time that she didn't have a stomach ache!' I perked-up, because I have been having abdominal pains for over 40 years.

    My doctor was ahead of me and already sending in blood tests for Celiac without telling me. So, I guess she was doing her job, too. The problem is, that once it is diagnosed, it is very clear what needs to be done, but many people go years without a diagnosis. Thus, my coming out of the closet comment. For me it was hidden. Maybe only because of moving and changing doctors so often.

    I found a very good book by Dr Peter H. R. Green called Celiac Disease a hidden epidemic in the Clarks health food store that cleared up many of the issues associated with this disease. He called Celiac the reflectory disease, because once you find out you have it you can look back over your life and see all the different times it manifested itsself.

    I am no different. My mother mentioned "problems" as a child that she thought I out grew, In my teens I was already aware that milk bloated me, so it was no surprize when in my twenties the doctor talked about lactose intolerance. I have been tested many times for gallbladder problems and only recently fought back with "good" bacteria, the liver problems that were found, due to diabetes and compusive dieting. (I find if I accidently eat something with wheat, I want to compusively eat it, if I am gluten-free I have no interest in food or stop eating early) The probiotics I take for lactose breakdown have help the pressure & my gallbladder.

    Now, for the update on the diabetes. I was taking 2x 250mg Tolazimide and the doctor was advising me to increase my Glucophage tablets to 5, which is the limit, when I watch that show on tv. I wanted to sit and cry, because I didn't know what else I could do. I have been restricting and changing food for four years without weight loss and with weight gain every time I had to increase the glucophage. I can now say that after 2 and a half months, I am off all my medication for diabetes and have lost a considerable amount of weight. I started with the glutenfree diet because I just wanted to feel better. The fact that my sugar began to drop was a bonus. I never thought that I might get off my medication. Right now, I am following "The Zone Diet" without the gluten and walking to control the sugar levels. It was my hope that I would just feel better, but now I have hope that I might actually get better.

    I hope I've cleared some things up. Thanks to all of you who have been watching by back while gone. Charlene

  4. Thank You Elizabeth for bringing this topic out of the closet.

    After my last visit to my doctor for my 3 month diabetes check-up, I returned home more frustrated than ever. After three years of changing and refining my eating to reflect the most "healthy diet" I could follow, I stll didn't lose weight and the doctor was recommending more medication.

    I prayed that morning for help, because I no longer knew what to do and the additional medication was making my face rashy.

    I turned on "the view" to find you talking about Celiac disease and decided to try going gluten-free. It wasn't hard, as I was getting tired of all that wholesome whole-grain bread that was suppose to be making me "healthy".

    I made a list of the foods I liked, that were not wheat, barley, etc as well as the ones you listed and began looking for recipes I could cook. Within 6 weeks I have lost 15-20lbs, dropped my sugar levels so much, that my doctor has recommended cutting medication, below what it was before the rashy face; and I have a new lease on life. I can't believe the energy levels. I guess because I have had to deal with this for so long, I just got used to being tired and thought it was normal or because I was old. Except for the wheat, I was already eating well: 2-3 fruits, 4-5 Vegetables, proteins and good fats, I just had to figure what kind of complex carbs I could eat. I found they mostly come down to Root vegetables, Squashes, Corn, Beans and Rice. This is of course before I learned about all those other flours, mixes and desserts available. I now understand why I was so drawn to asian and mexican cooking. So, I've begun to look up some of those old recipes.

    I thought I would crave the bread so I started my day with a high protein breakfast over the next few days and found that I not only lost my cravings for wheat I lost my cravings for sugar. I also found my natural hunger levels and found myself putting the fork down sooner. Hurray! I can't remember doing that ever. I have compusively dieted since I was a teenager only getting bigger each time. This is the first time in my life that I'm not afraid of food. I don't know if there is any proof for my theory, but I actually think the diabetes may have resulted, because the sugar has been the only thing getting though my digestion.

    Has Elizabeth influenced you decision to go gluten-free?

  5. Hi, I just logged in and this is my first reply. I only recently went gluten-free and am still working my way through mistakes in wheat. I feel fortunate that I cook and therefore know pretty much what is in most foods.

    My restaurant experience at Mimi's was over a chicken salad. I really wanted the roast beef dinner. It comes with beef (in gravy) roasted potatoes (ok) and carrots(ok), but I remembered at the last minute, that gravy can be made with a variety of flours. I felt proud of myself that I asked if they used wheat flour to thicken the gravy. (It would be so simple to turn this recipe gluten-free by changing to cornstarch) and I passed on it.

    I was totally thrown, however, when I ordered the "new" fried chicken salad. It didn't even occur to me that the flour dipped and breaded chicken was going to be a problem, because I have ordered so many salads in the past. I caught myself only after ordering and passed the chicken onto my husband and finished my protein free salad.

    My question to you is: Was there gravy on the mashed potatoes? If you have any favorite gluten-free meals at your favorite restaurants I'd be happy to hear about them as it is so time consumming to go over the menus so strickly every time I'm there. Good luck to you on your voyage to new health.

    I have one tip to share, maybe it will help with mistakes. Eating carrots helped me to cut the gut pain a little when I make a mistake. It was recommended by the specialist who was looking for milk allergies many years ago.