Gluten Free

MrsTomkins
MrsTomkins Posts: 64 Member
edited October 4 in Food and Nutrition
Sooo a gluten intolerance runs in my family.. my aunt has celiac's disease really bad.. and others have just developed stomach issues or break out in rashes from gluten.. It is so wierd because it comes on suddenly in the mid twenties.. well now I am 26 and am for the first time experiencing acne!!! in the same spot just constantly breaking out.. and I went to see a doctor and he said it could be the gluten allergy settling in.. so I am cutting back to see what difference that makes.. but I know it will also make a difference in weight loss if I am smart about it..

anyone else eat gluten free??

Replies

  • drivermarshy
    drivermarshy Posts: 134
    hiya... my uncle has this problem and has embraced it buy doing his own baking etc using gluten free flour etc. some of the stuff he makes is gorge and u cant tell the difference. he found shop brought "treats" were expensive but making from scratch not so (just make sure u dont eat the whole victoria sponge at once). that said i know from days we eat out he does struggle finding stuff in reastaurants to eat and ends up with mixed grills all the time.

    myself ive started cutting back on wheat almost to nothing and those i do eat i eat gluten free now. dont know if its making a difference weight wise but cant grumble at the taste. also u can get gluten bread/pasta etc on pescription if u are diagnosed with the condition x
  • nanodot
    nanodot Posts: 154 Member
    I do, and I just started. I'm eating Paleo, and that got me off wheat long enough to notice a big difference in my health. I'm interested in how other people deal with this.
  • erinrose07
    erinrose07 Posts: 140
    Hey! I'm experiencing the SAME thing. I'm 25 and for the past 2 yrs I've been having bad tummy troubles and random, repeat break-outs which I've never had...along with a string of other interesting symptoms. I've cut out gluten entirely as of 3 days ago. I recommend completely cutting it out, otherwise you probably won't see much of a difference. From what i've been reading, if it's in your system, it's going to cause problems. If you want to eat gluten free, I'll certainly try to help you out as I'm new to it as well and am 100% dedicated to ending all of the BS, lol.
  • littlewrists
    littlewrists Posts: 25
    I think my gluten intolerance is what made me so fat. I found out I had an intolerance at the start of the summer, but everything out and lost 66lbs.
  • littlewrists
    littlewrists Posts: 25
    *cut, not but.
  • grassette
    grassette Posts: 976 Member
    I had a wheat free challenge on about a month ago. Not totally gluten free, but when you cut out wheat, it makes a real difference. People who took the challenge found that they had much less bloating, and that the weight slid off at a greater rate.

    There are solid reasons to avoid wheat, even if you don't have a gluten allergy. The hybridizing of wheat over the past 50 years has changed the way that it reacts on the level of your blood sugars---they really spike after eating wheat.

    I have a friend who just developed a gluten allergy. She had a meeting with a dietician specialist in gluten-free foods. Flour is used in all kinds of ingredients without appearing on labels: in sauces, in spices especially the ground spices. There are some companies that make things flour-free, but you have to know where they are.

    If looking for recipes, the New York Times has come out with some great no-gluten recipes. Check these links:

    http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?ref=dining

    http://www.nytimes.com/slideshow/2011/06/01/dining/20110601-GLUTEN-29.html

    http://www.nytimes.com/2011/11/07/health/nutrition/thanksgiving-side-dishes-part-2-gluten-free-stuffings-recipes-for-health.html?_r=2&ref=health

    So good luck!
  • anacsitham5
    anacsitham5 Posts: 810 Member
    I'm interested in going gluten free. I am carrying the remainder of weight around my tummy area and have problems with digestion. Any info would be greatly appreciated! Is gluten listed as such on the ingredients list or does it have several names like some products do?
  • MrsTomkins
    MrsTomkins Posts: 64 Member
    I have read that gluten intake can cause a lot of jiggly in the midsection because your body just can't process it.. and I am not buying like gluten free bread and pasta.. not quite yet.. I am just cutting it out period.. trying for now .. eating no proccessed stuff at all.. to help clean me out.
  • grassette
    grassette Posts: 976 Member
    I'm interested in going gluten free. I am carrying the remainder of weight around my tummy area and have problems with digestion. Any info would be greatly appreciated! Is gluten listed as such on the ingredients list or does it have several names like some products do?

    You would need to get a list of the things that have gluten in them, and avoid those. Anything made with wheat flour: bread, pasta, cereals, cakes, desserts. Anything made with wheat grain: alcohol and beer, bulgar, couscous, bran, Stuff for which flour is a filler: sausages, prepared meats, spices, prepared soups, and sauces of all descriptions, quick oats. Stuff that is cross-contaminated by being milled on machinery that previously ground flour. Oatmeal is a culprit there. Oatmeal does not contain gluten, but if it is milled on a wheel previously used to make wheat flour, there will be contamination.

    Google for lists of foods that have gluten in them. And if you have a celiac allergy, you need to see a dietecian that has working with people with celiac disease as a specialty. If you just want to cut down on gluten, you need not be so strict to see benefits.

    People with celiac disease may sometimes go up 3 dress sizes in a day because of bloating. So if you don't want to bloat, this is a good way to go.
  • NiciS72
    NiciS72 Posts: 1,043 Member
    Here is a list of ingredients in food you need to look for and avoid (it is not all inclusive, but pretty good). If you are not sure look it up online before you eat it:

    Barley malt
    beer
    bran
    couscous
    durum wheat
    flour
    germ
    graham
    malt
    malt extract
    malt flavoring
    malt syrup
    malt vinegar
    miso
    pasta
    rice malt
    semolina
    soy sauce (there are some that are gf)
    wheat
    rye

    If you want more info, feel free to friend me and I'll share what I've given to others.
  • momof8munchkins
    momof8munchkins Posts: 1,167 Member
    there is a new gluten free group here on mfp. You may want to check it out..
  • dryfli
    dryfli Posts: 39 Member
    i am 100% gluten free. i have celiac disease diagnosed by labs TTG 239 and endoscopy (2 scopes over 1 year, first with severe cobbling in the intestine positive for celiac, second with healing villi, dx celiac).
    its an all or nothing sorta thing my friend. there are many who feel better cutting out pasta, flour bread etc... but to TRULY see if thats it, its all or nothing. 1/20th of a teaspoon of gluten (ie flour, cracker, you name it) is all it takes to ellicit a autoimmune response from the tissues in your gut. so if you do decide to trial, make sure 100% of what you eat is gluten free. feel free to friend me, my diary is open. it might help you figure out what you can eat and still keep within your cal restrictions. good luck in your quest!!
  • hockey7fan
    hockey7fan Posts: 281 Member
    Lots of fresh fruits and vegetables, lean meats, fats and most dairy are GF.

    And it's not just food. If you have Celiac you have to make sure there's no gluten in your soap, shampoo, conditioner, hair care products, makeup, lotion -- anything that goes on your skin or hair that could be absorbed. Same for fillers in medications or vitamins/supplements.

    Hydrolized vegetable protein is normally not GF.

    www.celiac.org and www.celiac.com will both give you good information on foods and other products to avoid.
  • ashleycat23
    ashleycat23 Posts: 43
    Lots of fresh fruits and vegetables, lean meats, fats and most dairy are GF.

    And it's not just food. If you have Celiac you have to make sure there's no gluten in your soap, shampoo, conditioner, hair care products, makeup, lotion -- anything that goes on your skin or hair that could be absorbed. Same for fillers in medications or vitamins/supplements.

    Hydrolized vegetable protein is normally not GF.

    www.celiac.org and www.celiac.com will both give you good information on foods and other products to avoid.
    . Look for vitamin e on labels of cosmetics. I found that it sucks the moisture out of my skin and causes breakouts. >.<
    I really feel totally different since going g-free.
  • ashleycat23
    ashleycat23 Posts: 43
    I have read that gluten intake can cause a lot of jiggly in the midsection because your body just can't process it.. and I am not buying like gluten free bread and pasta.. not quite yet.. I am just cutting it out period.. trying for now .. eating no proccessed stuff at all.. to help clean me out.
    i can believe that. It seems like my midsection gained first and is now trying to stay there ( while i'm like "go away already!!")
  • MrsTomkins
    MrsTomkins Posts: 64 Member
    Lots of fresh fruits and vegetables, lean meats, fats and most dairy are GF.

    And it's not just food. If you have Celiac you have to make sure there's no gluten in your soap, shampoo, conditioner, hair care products, makeup, lotion -- anything that goes on your skin or hair that could be absorbed. Same for fillers in medications or vitamins/supplements.

    Hydrolized vegetable protein is normally not GF.

    www.celiac.org and www.celiac.com will both give you good information on foods and other products to avoid.
    . Look for vitamin e on labels of cosmetics. I found that it sucks the moisture out of my skin and causes breakouts. >.<
    I really feel totally different since going g-free.
  • MrsTomkins
    MrsTomkins Posts: 64 Member
    thanks for the skin tip!
  • SueInAz
    SueInAz Posts: 6,592 Member
    You might look into following a paleo/primal type diet or even Atkins induction for awhile. Anything that cuts out wheat entirely, and focuses on whole foods and vegetables, should be a really good start for you. Once you determine that cutting out all wheat helps (or not), you can start to figure out if there's a small amount you can ingest and be okay or if you need to cut it out entirely from now on.
  • grassette
    grassette Posts: 976 Member
    Gluten-free recipes from NYT:

    http://www.nytimes.com/slideshow/2011/06/01/dining/20110601-GLUTEN-29.html

    http://www.nytimes.com/2011/11/07/health/nutrition/thanksgiving-side-dishes-part-2-gluten-free-stuffings-recipes-for-health.html?_r=2&ref=health

    http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?ref=dining

    http://www.nytimes.com/2011/11/10/health/nutrition/red-rice-and-quinoa-stuffing-recipes-for-health.html?ref=health
  • spngebobmyhero
    spngebobmyhero Posts: 823 Member
    I'm mostly gluten free by choice. I don't have an intolerance that I know of, but I get to eat so many more yummy things rather than calorie rich gluten products like bread and pasta. I also avoid most grains. At first it seemed challenging, but I find I eat much better and much more natural. I've started drinking ciders instead of beer and I have made a delicious chocolate mousse dessert that would rival any brownie. Good luck and you will be fine and enjoy yummy foods :bigsmile:
  • 52by54
    52by54 Posts: 2
    I have been Gluten free for over 10 years. It's all or nothing. You can't just cut down and see any difference. If you have questions, friend me. It's gotten so much easier now with the abundance of GF products. Ten years ago nobody had heard of it. Also, it doesn't mean you will lose weight if you cut out gluten. It's not a weight loss diet. In fact most of the gluten free products are a lot higher in calories because they put in more sugar and fat. Potato chips and chocolate are gluten free...which is why I'm here on MFP.
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