Gluten and Fat free? Help and Ideas??

cerise_noir wrote: »

Did you doctor give you a percentage? What conditions have you been diagnosed with?

sllm1 wrote: »

pennyparker28 wrote: »

sllm1 wrote: »

Fat sensitivity? That doesn't make sense to me. Fat is a macronutrient and is required for normal bodily functions.

If you have a reaction to eating fat, could it be your gallbladder? Have you had it checked out?

Everyone is acting surprised. My doctor said that it happens sometimes with irritable bowl? They didn't seem to think it was the gall bladder. I'll double check though.

They never think it's the gallbladder. It took almost two years to get my gallstones diagnosed. I finally just requested another ultrasound. They said, "I wonder why we didn't seem them before."

hale03071 wrote: »

Folks, if you have a GI issue (malabsorption problems in particular), yes you need to eat as little fat as possible, otherwise you will spend your life on the toilet, literally. So yes, her doctor told her to cut back the fat.

I feel your pain, I have IBS and other GI issues and on a very limited no sugar, no carbs, no starcchy vegetables or fruit diet. First, try different brands of gluten free breads. Udi's isn't my favorite...look for Canyon Bakehouse, its better IMO. Or try Bob's Red Mill they have a gluten free bread mix so you can bake your own.

There are plenty of options for low fat. Avoid red meat whenever possible. Poultry, like chicken breast, ground turkey or chicken will become your friend. If you can tolerate it, use spices or herbs to add flavor. Mrs. Dash will become your friend! Learn to like your veggies without butter and just use salt and pepper, its an acquired taste, but you will get used to it. Avoid processed foods and you will be fine, get back to the basics of "whole" food. Shop the outside aisles of the supermarket. You will be limited of course, and it will be hard for the first few weeks until you adjust to a new food routine.

leajas1 wrote: »

Regarding spices for any low-fat meats you eat, check out Flavor God. He has TONS of really good spices so you won't get bored.

https://flavorgod.com/?gclid=CIPOsafKodACFdRMDQodYH4CKg

ETA: All of his seasonings are gluten free.

dasher602014 wrote: »

I am with you too. Very difficult. I am gluten and lactose intolerant and my doctor wants the fats reduced to 25 - 30% of my diet. I would ask more questions about the fat because you cannot go fat free as a sustaining diet, as the others have said, you need fats to live. (Although if you are overweight, your body has a private store for you ) I have found that the gluten free stuff does not agree with my system. So ......

I am eating lower fat choices in protein. Chicken, lower fat pork cuts, etc. When I am choosing fats, I am trying for the mono unsaturated which means more vegetable fats like hemp seeds, quinoa or avocado. Then veggies, lots and lots of veggies. Hunger for me is controlled by fats (which we cannot do) or fiber. I am eating oatmeal (gluten free) and eggs (not every day) and I am watching that I get enough protein which helps with the hunger too.

I am not convinced that we cannot eat mono unsaturated fats but that was what I was told. Cut down all fats and control for eggs. I think a bit old school but ....

I have found that gluten free wraps agree with me and so I can make a lunch to carry. I have found "Great Stuff" peanut butter. It is a powder that you mix with water. For 2 heaping tbsp of powder, it makes enough for a serving and it is 1gram of fat. Made up with an avocado, or a banana, or slices of apple in a wrap, it is pretty good.

Good luck with it! I have found it difficult but not impossible.

Sued0nim wrote: »

How did he test for these sensitivities?

sugaraddict4321 wrote: »

I have a friend that has gluten and dairy sensitivities (but not celiac). She eats a lot of chicken, fish and rice. For bread she makes her own using spelt flour. For snacks she buys gluten-free crackers made from sesame seeds and rice, and eats whole fruits like apples. Although she can eat meat she doesn't like to, so she gets additional protein from quinoa, lentils, chickpeas, eggs, etc. If you like pasta, you can get ones that are made with corn, spinach, carrots, etc. I bought one made with red lentils recently. It's pretty good and it only takes 2 minutes to cook! For cooking you could switch to a coconut oil spray, which would be far less fat than dumping oil in a pan. Sorry, I don't have any recipes but you should be able to get started by using your normal recipes and making substitutions as needed.

shaumom wrote: »

Hugs, hon. That's hard. I would second the comment about the gall bladder. Nearly everyone I know of who had fat malabsorption issues, or pain on trying to digest fats, ended up having gall bladder trouble. Also, if it makes a difference, if you have any gut troubles that might be causing nutrient absorption trouble, that can affect the organs (like, if your auto-immune issue was celiac disease for example).

I lucked out and had a good GI doc and he tested the gall bladder, kidneys, and heart of all his patients who had had gut issues for a while, because he said that nutrient deficiencies seemed to impact these organs first.

But as for foods without as many fats - I would ditch the pre-made GF foods. They almost all have fat, yes - it is too make up for the moisture loss that comes with the lack of gluten , as I understand it. So making your own foods - not substitutions but completely different meals - can be a solution.

And you said any type of fat makes you ill, yes? Just to check - how many fats have you checked? Obviously meats and peanut oils. Nuts, I am assuming, and oils, and butter or dairy, yes? Have you checked things like, say, fresh raw coconut, or avocados, maybe? Any seeds at all? (like, say, bell pepper seeds might have a tiny bit of oils, but are edible and might be little enough you could get a tiny bit of fats, maybe?). Any whole grains?

I realize you might have already checked everything out, but in case you were looking at all for any source of fat you might be able to tolerate, this was a good chart (http://www.immuneweb.org/lowcarb/food/grains.html )- shows seeds, grains, and so on and how much fat they have. Might be a nice guide if you are trying to start with something that contains fat, but has the smallest amount possible. Or if, possibly, there might be any foods you have been able to eat that might actually contain a teeny bit of fat. :-)

comptonelizabeth wrote: »

I had to go low fat when I had gallstones and it's hard! Skimmed milk,no cheese or butter and only lean chicken and white fish. Lost a lot of weight which I didn't need to lose and my skin was very dry. Long term it's not great. But,I also have ulcerative colitis and do find high fat foods are a trigger.
By the way gallstones can only be diagnosed with a scan and,even after having your gallbladder removed you may still have difficulties digesting fat.
With gluten free stuff - I had to eliminate gluten once to see if it was a trigger. I did it with the guidance of a qualified dietician. The gluten free stuff in shops is universally horrible and I ended up just not eating stuff like bread at all. I stuck to rice,Potatoes etc instead

nvmomketo wrote: »

Low fat seems a bit funny for IBS. As a general rule, fats are fine for those with IBS. Sugars and raw veggies are sometimes a problem. Dairy is a common issue. Fat? That's different.

Have you looked into Ornish and Pritikin diets? Those might fit for you.

Have you been tested for celia disease? IBS symptoms are often the same a s celiac. The tests are not that reliable so it is best to do as many as possible and before you go gluten free. You need to be eating gluten in the 8-12 weeks prior to testing so don't go GF yet. Get the deaminated gliadin peptides IgA and IgG, tissue transglutaminase IgG and IgA, endomysial antibdoies IgA, total serum IgA (control test), and possibly the older anti-gliadin antibodies IgG and IgA if the deaminated gliadin tests are not available.