Help - gluten and wheat intolerance
croftie4
Posts: 221 Member
Hi, finally after many doc appoints over the last two years my new doc has confirmed my joint pain and other symptoms are due to gluten and wheat intolerance.
I'm a very active person go to the gym 6 days a week doing weights and cardio such as spin, kettlebells, body pump, insanity, circuits etc
So I need to learn how to fuel my workouts and I'm not doing very well. Doctor says I have to stay away from gluten free pasta because of the wheat issue
I'm already allergic to sugar since I was 13 (now 44) so hoping the weight drops a bit easier than before.
Any advice
I'm a very active person go to the gym 6 days a week doing weights and cardio such as spin, kettlebells, body pump, insanity, circuits etc
So I need to learn how to fuel my workouts and I'm not doing very well. Doctor says I have to stay away from gluten free pasta because of the wheat issue
I'm already allergic to sugar since I was 13 (now 44) so hoping the weight drops a bit easier than before.
Any advice
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Replies
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I would get a second opinion.
Then, if gluten and wheat intolerance (and sugar) was confirmed, investigate where gluten and wheat (and sugar) is found, and then avoid it (except that you can't avoid sugar).
If it's weight loss you're after, you just have to eat less.
If you don't have much to lose, expect it to go slowly.0 -
Doc said that gluten free pasta is full of rubbish and its best to stay away from it and also mentioned something about wholewheat in it??? To be honest he said so much I couldn't really take it all in. To be honest I could easily go without pasta I'm just concerned that I'm so active and feel like I need the carbs0
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Make an appointment with a registered dietitian.
There are plenty of gluten-free carbs. Rice. Quinoa. My father in law is celiac and I cook gluten-free meals quite often.1 -
I'm ok with the sugar allergy since I've lived with it for 30 years already.
I do have weight to lose but I'm having trouble hitting 1400 calories and I should be eating much more since I exercise so much but this gluten and wheat thing is too new for me to get my head around0 -
If you aren't losing weight (and you need to), you aren't eating too little.
If you are losing too fast, or are hungry, you have to eat more.
You can eat anything you want.0 -
annacole94 wrote: »Make an appointment with a registered dietitian.
There are plenty of gluten-free carbs. Rice. Quinoa. My father in law is celiac and I cook gluten-free meals quite often.
That's good to know. I actually picked up a pack of quinoa today so I'll try that tomorrow once I've looked up some recipes.
I was given an appointment with a dietitian but it's still 3 weeks away which I guess is to be expected.
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kommodevaran wrote: »If you aren't losing weight (and you need to), you aren't eating too little.
If you are losing too fast, or are hungry, you have to eat more.
You can eat anything you want.
I guess I might be overly concerned but I'm very very active and struggle to hit 1400 without the 'normal pasta' I noticed today that muscle recovery is taking longer than normal so just thought I wasn't eating enough.
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Hi, sorry you're dealing with this :-( When I was first diagnosed with celiac disease, the celiac.com website was of tremendous help to me.0
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Gluten is a protein that results when you prepare food from wheat, and from certain other cereals. If a food has wheat in it, it pretty much certainly contains gluten. So I have no idea what your doctor has in mind when he says gluten-free pasta has wheat in it. Barilla gluten-free pasta, for instance, is made from a combination of corn and rice flour. So I have to feel you're missing something here, or perhaps your doctor is.1
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Gluten is a protein that results when you prepare food from wheat, and from certain other cereals. If a food has wheat in it, it pretty much certainly contains gluten. So I have no idea what your doctor has in mind when he says gluten-free pasta has wheat in it. Barilla gluten-free pasta, for instance, is made from a combination of corn and rice flour. So I have to feel you're missing something here, or perhaps your doctor is.
I guess I may have misunderstood him and will be taking more notice of the dietitian.
He just gave me a long speech saying gluten free foods were not the best due to the rubbish they add and they tend to be higher in calories and it's much better to eat foods that are naturally gluten and wheat free. I asked him about pasta and he said something about wholewheat but like I said maybe I misunderstood.
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He probably meant that gf substitutes are just as highly processed and they don't taste good, which I agree. Or he might be worried about cross contamination. Read labels carefully to see if gluten free products are still made in facilities that contain wheat/gluten. there is rice pasta and quinoa pasta that just have simple ingredients ...corn pasta is nasty. stick with whole foods for the time being. Meat, fruits, vegetables, rice, nuts, beans. You get the picture.0
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Gluten is a protein that results when you prepare food from wheat, and from certain other cereals. If a food has wheat in it, it pretty much certainly contains gluten. So I have no idea what your doctor has in mind when he says gluten-free pasta has wheat in it. Barilla gluten-free pasta, for instance, is made from a combination of corn and rice flour. So I have to feel you're missing something here, or perhaps your doctor is.
I guess I may have misunderstood him and will be taking more notice of the dietitian.
He just gave me a long speech saying gluten free foods were not the best due to the rubbish they add and they tend to be higher in calories and it's much better to eat foods that are naturally gluten and wheat free. I asked him about pasta and he said something about wholewheat but like I said maybe I misunderstood.
Oh, well that's certainly true. Gluten-free version of foods are also more expensive, and very often taste like kitten.1 -
He probably meant that gf substitutes are just as highly processed and they don't taste good, which I agree. Or he might be worried about cross contamination. Read labels carefully to see if gluten free products are still made in facilities that contain wheat/gluten. there is rice pasta and quinoa pasta that just have simple ingredients ...corn pasta is nasty. stick with whole foods for the time being. Meat, fruits, vegetables, rice, nuts, beans. You get the picture.
Thanks because of my sugar allergy I have to cook 90% of our meals anyway so I don't think I'd be able to buy most GF alternatives anyway. Quinoa it is then0 -
More expensive - great I'll avoid for that reason alone then0
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Cook from scratch, a lot of the GF food tastes awful and is really expensive. You can bake your own bread, oopsie bread is quick and simple, there is still rice and potatoes, GF pancakes (love banana pancakes). Just be a bit inventive, most dishes can be converted pretty easily to GF.0
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I don't understand what you are saying.
Gluten and joint pain, ok, but sugar allergy isn't possible - to avoid dietary sugar you'd have to avoid fruit, vegetables and dairy, and your body converts starch, fat and protein into sugar so there's constantly sugar in your blood.
If you thrive on a high-carb diet, eat a high-carb diet. Have you been lead to believe that pasta is the only carb source?
Have you been told that you should avoid fat? If you have to reduce carbs, you have to eat more fat instead.
If you weren't eating enough, food higher in calories would actually be good for you, so your doctor hopefully told you to avoid "gluten free foods" because you are eating too much, not because you are eating too little.
If you aren't losing weight, you are eating too much, and you can't fix that by eating more, you have to eat less.
But if you are trying to eat too little, you won't lose weight, because you can't eat too little for very long, and then you start to sneak, forget, cheat, and eventually binge, and in the end you're eating even more than you did before you started.
You don't have to eat any particular foods. Quinoa is expensive. There are lots of other starch sources that are naturally gluten free - oats, corn, rice, potato, sweet potato, buckwheat, beans. There are lots of foods to eat in addition to starchy foods too - meat, fish and other seafood, eggs and dairy, fats, fruit and vegetables, nuts and seeds. A good mix is ideal for all of us, and quite easy to stick to, so that you get in the proper amount of calories more consistently, and that's the only way you can lose weight.0 -
Cook from scratch, a lot of the GF food tastes awful and is really expensive. You can bake your own bread, oopsie bread is quick and simple, there is still rice and potatoes, GF pancakes (love banana pancakes). Just be a bit inventive, most dishes can be converted pretty easily to GF.
Will defo look up pancakes
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kommodevaran wrote: »I don't understand what you are saying.
Gluten and joint pain, ok, but sugar allergy isn't possible - to avoid dietary sugar you'd have to avoid fruit, vegetables and dairy, and your body converts starch, fat and protein into sugar so there's constantly sugar in your blood.
t.
Yep. I can't eat mango for example and pineapple isn't great either. I tried again with mango last November I literally had to spit the first chunk out within seconds my body was sweating. So I tend to stay away from fruit but I've found I can eat blueberries and raspberries, sometimes apples red better than green and unripe bananas. I eat tonnes of veggies sweet potatoes at least once a day spinach, kale and chickpeas. I have an allotment, large vegetable patch including a 25ft polytunnel so most veggies and soft fruit is from there.
I find I'm ok with dairy but to be honest I don't actually eat that much. A bit of milk with my oats. High protein Greek yogurt plain yogurt maybe a bit of goats cheese.
One thing that is bonkers though I can eat raw mountain honey from Spain. I have it imported twice a year in big 25kg buckets. I can have a table spoon of that before bed and have no reaction. Very strange.0 -
Agree mostly with whats been said that sugar thing sounds complex maybe something to do with the way food is broken down in your gut check low food map diets and yeah stay away from free gluten products lol only drain your money buy whole foods and make your own products tonsof tasty recipes online all the best and trust me it gets easier much much easier
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If you live in the UK look for rice/pasta/noodles made from Konjak root (japanesse) low carbs low eveything. Barenaked or Slimrice-pasta etc0
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Doc said that gluten free pasta is full of rubbish and its best to stay away from it and also mentioned something about wholewheat in it??? To be honest he said so much I couldn't really take it all in. To be honest I could easily go without pasta I'm just concerned that I'm so active and feel like I need the carbs
Is this an MD or DO who diagnosed you? Just curious because it sounds like they are giving poor information. My chickpea and edemame pasta are only made of beans and are naturally gluten free. And anything that is gluten free will not have wheat in it.
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Gluten is a protein that results when you prepare food from wheat, and from certain other cereals. If a food has wheat in it, it pretty much certainly contains gluten. So I have no idea what your doctor has in mind when he says gluten-free pasta has wheat in it. Barilla gluten-free pasta, for instance, is made from a combination of corn and rice flour. So I have to feel you're missing something here, or perhaps your doctor is.
I guess I may have misunderstood him and will be taking more notice of the dietitian.
He just gave me a long speech saying gluten free foods were not the best due to the rubbish they add and they tend to be higher in calories and it's much better to eat foods that are naturally gluten and wheat free. I asked him about pasta and he said something about wholewheat but like I said maybe I misunderstood.
Yes- the GF versions of wheat-based foods tend to have more calories. If your problem is that you need more calories to fuel your workouts, then that is not a problem.
His advice about sticking to whole foods and no buying the GF stuff isn't generally bad advice considering most people who come into his office are probably overweight and don't count calories (and thus could do without all the extra dense starchy calorie bombs), however you do track your calorie intake and stated that you need to find a way to consume more calories for your workouts. Make sure you are hitting your protein macro (ie leave room for something higher-protein before filling up on starchy stuff).
GF pasta will not have wheat in it. Most doctors aren't terribly knowledgeable about foods and nutrition - he probably didn't know any better.
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Yes- the GF versions of wheat-based foods tend to have more calories. If your problem is that you need more calories to fuel your workouts, then that is not a problem. His advice about sticking to whole foods and no buying the GF stuff isn't generally bad advice considering most people who come into his office are probably overweight and don't count calories (and thus could do without all the extra dense starchy calorie bombs), however you do track your calorie intake and stated that you need to find a way to consume more calories for your workouts. Make sure you are hitting your protein macro (ie leave room for something higher-protein before filling up on starchy stuff).
GF pasta will not have wheat in it. Most doctors aren't terribly knowledgeable about foods and nutrition - he probably didn't know any better.
I think your correct concerning doctors knowledge.
I looked at loads of gluten free food today and I was shocked at how much added sugar there was a lot hidden behind the various names for sugar.
Well I'm happy as my brother found a gluten free whey powder so that's good and I can afford the calories.
Yesturday had nuts to get my calories up and good fats. I'm hoping the whey powder helps fuel my workouts and I'm trying quinoa for dinner0 -
Ritzvin - think you right about the doctors knowledge.
Looking at the gluten free isle today it looks like I can't have most of the food anyway as loaded with added sugar.
Well brother found a gluten free whey powder so that should help fuel my workouts and I'm trying quinoa for dinner. I guess nuts and good fats will be helpful0 -
There are two ways to make things gluten free. Either make it without any ingredients that have gluten (like using corn or rice or quinoa to make pasta, flour, or apples to make hard cider etc). Or make it with wheat or barley or rye and then process it in such a way as to remove the gluten (like Omission lager).
If you have a wheat allergy rather than just a gluten allergy, then you need to stick with not just gluten-free, but also wheat-free. Read the labels carefully.
I like the Tinkyada brown rice pastas. I also like shiritaki noodles if you rinse them very well, they are similar to ramen noodles in texture. For bread Udi's is my favorite. Thai noodles are usually made from rice. Be careful of soy sauce - some are made from wheat. Tostitos are corn, except the multi-grain, I think those might have wheat in them. Many canned soups have wheat in them.1 -
If you really are having a lot of issues with food, why not try the FODMAP diet, it is a simple elimination diet, to help you understand what your body reacts to, and what it likes, so you can make better decisions on what it can tolerate? It does not cure anything, but it does highlight the usual suspects as well as giving advice on what most people do not react on. You might find that your body will tolerate more foods/fruits than what you currently eat.
http://www.ibsdiets.org/fodmap-diet/fodmap-food-list/
PS I have been GF for 3 years myself due to gluten/wheat intolerance and IBS - I hardly buy any specific GF products, I cook most of my own food. Cheaper, healthier, no preservatives, tastier and I know what my food contains. Besides cooking GF is easy once you get your head around what you CAN eat as opposed to what you Cannot eat. There are very few things you cannot make GF, as for sugar, there is hidden sugar everywhere, but you already know what from reading labels for most of your life.1 -
Doc said that gluten free pasta is full of rubbish and its best to stay away from it and also mentioned something about wholewheat in it??? To be honest he said so much I couldn't really take it all in. To be honest I could easily go without pasta I'm just concerned that I'm so active and feel like I need the carbs
You need to educate yourself on the difference between gluten free pasta and whole wheat. Whole wheat pasta obviously has wheat. Gluten free pasta that I have found is usually made of rice and has no gluten. Tastes the same as regular pasta. Substitute pasta with brown rice, or quinoa.
I don't generally eat pasta anyway or bread. I eat a lot of chicken, fish, pork and sides of veggies and rice or quinoa, or lentils.
Also, there are plenty of carbs in beans, rice, lentils and some vegetables and fruits.0 -
I cant have gluten and have tried numerous of the Gluten free varieties as well as NuPasta made from konjac plant ( need to smother it with sauce beyond belief to get it down ) and I have found that I am slowly just doing without and being good with that , I did have to up my protein to feel satisfied. I feel your pain but it has made a big difference in my joint pain1
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