Low sugar, no white carbs, Celiac Mom - Help!!

LainMac

Hello,

I'm back after a "pity party" hiatus. I was on MFP for a bit a few years ago. Lost like 25 pounds and then got stuck. Then found out I and my teen son are Celiacs.

Weight stayed put after going on the Celiac diet. My Celiac dietitian told me after looking at my MFP logs for 3 months, that the only thing she suggest I change is to have practically no "white" carbs. No rice, no potatoes, and no bread. Felt sorry for myself and gained 15 pounds.

I am leaving the land of De Nile and trying to figure out, yet again, how to eat healthy as a 50 year old Married lady who is a Celiac and can't eat much in the way of white carbs. Complicating matters is that I am the main lunch/supper cook for my family. (My hubby and my 3 youngest aren't celiacs). So I need advice on how to eat for myself as well as family friendly meals. I am trying to avoid being a short order cook for the family.

My celiac teen son is also a "grain-a-tain" (can't call someone a vegtarian if you have to chase them to eat their veggies- but he doesn't eat meat) I've told my son, that if he wants the grains stuff (rice noodles, Udi's bread) that he is going to have to make it for himself. The three youngest are naturally athletic and need to eat a concentrated calorie diet (healthy but calorically dense)

So within that set of criteria, anyone got advice/recipes/books to read?

Thanks!

Phaedra2014

Meat, fish, poultry, dairy, eggs, all vegetables, fruits, non-gluten grains such as quinoa, legumes.

laserturkey

I use a LOT of corn tortillas as bread for quesadillas. Sometimes I bake them to make my own lower-fat tortilla chips. (Also good for tacos, enchiladas or Mexican lasagna.)
Is brown rice also out, or just white? Brown basmati rice goes over well with people who don't like regular brown rice.
I make lentil soups quite a bit, especially from Indian recipes.
Chickpea flour can be used to make a kind of savory pancake that is commonly eaten in a lot of countries-- the recipe I started with is called socca. (Google it and you should find lots of recipes.) Delicious and a lot more nutritious than regular pancakes.
You can add well-cooked cauliflower or cabbage to mashed potatoes if you want to make less potato go further.

MissFitee

In stews, soups and sauces you can use philadelphia instead of flour to thicken it.
If you want a wrap of some sort you can either use romaine lettuce or make an omelette as a wrap

When cooking, you can roast/stirfry veggies of all sorts and serve instead of rice/pasta/potatoes with your main. If anyone wants pasta or rice it's easy to just serve some of that on the side for them(or make them do it!).

As for meat there are plenty of options: a milion types of beans, tofu, haloumi, cheese. Falafel can be made out of chick peas. Tuna can be turned into tuna burgers(if they eat fish).

Im not too familiar with your condition so sorry if what I say doesn't help much.
Have you checked out celiac.com?

Spartan_Maker

Meat, fish, poultry, dairy, eggs, all vegetables, fruits, non-gluten grains such as quinoa, legumes.

^^^This.

SideSteel

I think you should absolutely avoid gluten given your celiac, but why are you also avoiding all white carbs/etc?

Chief_Rocka

I think you should absolutely avoid gluten given your celiac, but why are you also avoiding all white carbs/etc?

This. I'm also curious as to whether you're eating whole wheat.

LainMac

There are people who feel better when they don’t eat gluten. There are people who are allergic to wheat. Then there are people like me, who have Celiac Disease .

Celiac Disease is an auto auto-immune condition where your body considers the gluten protein found in wheat, barley, and rye, an invader that must be attacked. But since gluten isn’t really an invader, your body ends up attacking itself in the digestive tract eventually destroying all the “villi” (the part of the digestive track that absorbs nutrients and vitamins.) The amount of gluten ingested to cause a problem can be as little a couple of crumbs of wheat bread.
You can eat other grains like rice, buckwheat, or quinoa. But all wheat, rye, and barley products and by products are to be considered “poison”.

After diagnosed, many people, like myself, consult a dietician who can help guide you to understand the limitations of your what you can eat. I used MFP to track everything, and my dietician was a bit confused about how little weight I was losing over the three month period even though I was being “good”. (Eating relatively healthy and Gluten Free whist doing a moderate amount of exercise, mostly walking). She said that some of her clients like me have to give up “white carbs” in order to see any results.

I think she meant by “like you” to mean “fat”. There is some thought in the Celiac research field that while many Celiacs are discovered to because of rapid weight loss due to villi damage, there are others like me, whose body’s become adept at surviving on fewer calories and less nutrition and whose bodies fight like hell to maintain weight.

Personally, I think since I am descended from generations upon generations of peasants who worked like hell all day long and survived on cabbage water that a pig walked through, that my body would need to see negative 1000 calories burns daily in order to have the scale move down. Lucky me.

"Don't eat white carbs" is I think dietician shorthand for reducing sugars intake. Not the intake of raw sugar (which for me is practially nil) but the intake of foods that are glycemic.