Why Gluten Free?

[LowCarbinChica]

Hi guys....I realize a lot of you are on a "Gluten Free" diet and I know that there are many reasons why one would adopt a Gluten Free diet. I just wanted to ask any of you who are on the GF diets what your reason is? What health issue in particular? Thanks!

[CurlsNCuffs]

For my SIL it was IBS.

[kandiegirl765]

If you think about it, when you do LC you are pretty much Gluten Free anyway. No wheat or wheat products. My son has Autism and if it weren't for other food intolerances, this would be the perfect way for him to eat.

[uclangel422]

I have a disorder called celiac disease which is the reason that a lot of people need to eat gluten free. If i eat wheat products, I get very ill. I was undiagnosed for along time and it led to major problems with my vitamin levels as well.

[Charski]

I'm not truly gluten-free but I eat that way most of the time, not for specific health reasons but just because I FEEL better when I leave grains out of my diet. Including steel-cut oats, which is too bad because I love them - but I don't react well to eating them. They cause me to feel STARVING in about 30 minutes, no matter WHAT I eat them with (peanut butter, cream, nuts, bacon or an egg on the side) so I just have decided MY body isn't cut out to eat grains, for the most part.

[jacksmixedtape]

^^Like Char, I feel better when I don't eat gluten containing grains. I don't get acid reflux on a wheat-free low starch diet.

Also, there are some studies on Hyperlipid blog (here and here) that show that gluten damages the lining of your intestines (this is a very simplified explanation). Better safe than sorry. It's so easy to be gluten-free on a low carb natural diet anyway.

[Jammer]

Thanks for asking, and raising the awareness. I had a saliva test done by my doctor that showed high gliadin levels. Therefore, gluten intolerance. My body doesn't process gluten and reacts negatively. I don't get bad symptoms like folks with celiac disease do, but it could be the cause of my amenorrhea.

[msbaggypants]

Originally Posted by jacksmixedtape

^^Also, there are some studies on Hyperlipid blog (here and here) that show that gluten damages the lining of your intestines (this is a very simplified explanation). Better safe than sorry. It's so easy to be gluten-free on a low carb natural diet anyway.

I get skin reactions when I eat gluten, some maltodextrins, malt in general, even some store-bought beef. Tried an elimination diet last week, ate about 1/2 lb ground beef for dinner, and itched like crazy for an hour, then had a headache for another hour. The beef I ate for supper was different, and was OK, so I'm thinking the first was fed wheat in their rations.

If I'm around wheat flour, my nose gets a plugged feeling, and I get little blisters on my skin - or a rash.

I'm so thankful for Atkins, it helped me find this problem before it got serious (IBS, etc). I'm thinking my mom might have it because she has skin problems that she can't fix with medicine.

[RyanS]

I was diagnosed with gluten intolerance, possible celiac, two years ago; any gluten, even a little bit, gives me diarrhea and cramps and I get tired, but too anxious to sleep well. Lived that way for years before finding out what was wrong.

It sort of made the jump to LC easier, because I already had to cut out almost all baked goods. I tried making gluten-free replacements a few times but they never turned out that good and were both expensive and a pain to make, so I didn't do it anymore.

[KateUK]

For years, I had abdominal pains - gas and for as long and i remember i have been constipated. I eventually realised the pain was worse after eating bread or anythng with wheat in it. Since i started to avoid any food which may have wheat in it, the pain and constipation are cured. This together with low carb diet has improved my general well being immensley.

Kate.

[ourugger]

Celiac disease was brought to my attention a few years ago because a family member was being tested for it. Over Christmas my boyfriend's SIL told me she has it and explained what it is. Her husband just has a gluten allergy so they both eat a gluten free diet.

I didn't think much of it at the time though I did try their gluten free pizza and crackers (very crunchy!). Once I got on Atkins I realized that all the stomach pains and digestive issues I have simply disappeared (I also have IBS).

It wasn't that I felt great, I just didn't feel anything at all which never happens. My digestive system always makes me very aware of itself!

It occured to me at that time that maybe I have a gluten allergy since I don't think I've really had much (or any) gluten on induction. I've been reading up on how to do an elimination diet and have plans for trying that sometime in the next few months.

I was pleased when I scrolled down in the main lobby and saw this message board!

[redron]

I need to be gluten free. I found out that several cousins have this problem. My daughter was diagnosed as an infant, but doesn't follow the diet. I have been diagnosed with IBS and have rashes and skin eruptions. I have been constipated all of my life. I also get a runny nose.


Well, how can I learn to be gluten free and stay on the low carb way of life.

[voj]

celiac disease also.

[ourugger]

Redron, I personally think doing low carb already will make it much easier to go gluten free. It seems like a step in that direction.

I haven't done it yet so I can't help you but I've googled and there are a lot of resources online.

[PivaZena]

how is it possible to eat no carbs but still eat gluten? I think if you're LC, you can't possibly be consuming this...?

[Jefinner]

I thought I had IBS until I cut wheat out of my diet (when I first went LowCarb)... I talked to my midwife about it (who was totally okay with me eating LowCarb), she speculated I had a wheat/gluten allergy. While I don't have a formal diagnosis, I can say that I have few to no intestinal issues and very little gas when I don't eat wheat.

[Criosa]

My mom has celiac. I didn't have the same symptoms of intestinal problems she did, so I thought I was fine. Then I started feeling sick every time I ate wheat (also potatoes, rye, barley, and too much corn). I took the celiac test, which came back negative. I cut out gluten anyway, and feel much better. I thought I couldn't eat oats either, but on a whim (thanks Lauren) I bought some gluten free oats, and didn't get a stomach ache! I also thought I couldn't eat peanuts, but found I can eat certain brands that are supposed to be low in mold. I also can't tolerate pastuerized milk very well either.

[uclangel422]

You would be surprised by the products that contain gluten that are ok on a low carb diet. Soy sauce for one, as well as most low carb premade substitute producst contain stuff we cannot eat. Wheat bran and oat bran are common additives because they usually have the fiber that cancels out the carbs.

[ourugger]

Yeah, gluten is in EVERYTHING it seems. The more I read about it, the more I realize that it will be quite a challenge if I need to do this for the rest of my life. But if it's what keeps me feeling good it will be worth it.

Soy sauce -- that makes me sad. I haven't had that on induction but I am a big fan of sushi.

[uclangel422]

I know, it is a big pain in the you know what. But it has completely saved my life and for that I will never go back.

[PFmommy]

Hi, I just found this BB and I am starting SB on the first. I have been GF for 4 years now since I was diagnosed with Celiac then. Actually, it was Atkins that tipped me off that I might really have it. My mother has it and pushed me to get tested for years. The doctors all said I was too fat to have it. Finally, a nutritionist listened to all my symptoms and helped me get tested.

La Choy is a gluten free soy sauce, OUrugger.

Gluten is hidden in many foods under the name of modified food starch and hydrolyzed protein (depending on where the food is made). (There may be other names, but I've been out of the country for several years, so I don't remember them.) Manufacturers like to hide it in deli meats and broths, too. It's also in non food items, like lick-able envelopes and stamps.

Criosa, I had my oldest daughter tested 3 times before she had a positive blood test. I find it very annoying that doctors just stop at one blood test and say you are in the clear. If a person has a close family member with celiac, they should be tested once a year, imho, because it can take years for the blood tests to show it.

[Criosa]

Originally Posted by PFmommy

Hi, I just found this BB and I am starting SB on the first. I have been GF for 4 years now since I was diagnosed with Celiac then. Actually, it was Atkins that tipped me off that I might really have it. My mother has it and pushed me to get tested for years. The doctors all said I was too fat to have it. Finally, a nutritionist listened to all my symptoms and helped me get tested.

La Choy is a gluten free soy sauce, OUrugger.

Gluten is hidden in many foods under the name of modified food starch and hydrolyzed protein (depending on where the food is made). (There may be other names, but I've been out of the country for several years, so I don't remember them.) Manufacturers like to hide it in deli meats and broths, too. It's also in non food items, like lick-able envelopes and stamps.

Criosa, I had my oldest daughter tested 3 times before she had a positive blood test. I find it very annoying that doctors just stop at one blood test and say you are in the clear. If a person has a close family member with celiac, they should be tested once a year, imho, because it can take years for the blood tests to show it.

Yes, I have the feeling I have it. But if I'm eating gluten free, the blood test won't work, right? I think my 17 year old has it too. Her test also came back negative, much to her relief. I'm not convinced though. She won't go gluten free like I do. She is a mess right now, with eczema, frequent stomach aches, and tiredness. I wish I could reach her, but she is very stubborn. I'm very worried about her.

[oceandiva]

After almost losing part of my colon from diverticulist, I stopped eating foods that inflamed my digestive system and found eating the Atkins way perfect for me. I'm so much healthier and relieved of pain off of sugars and flours(except for nut flours).

[TinaBina]

Same here Oceandiva, I was hospitalized in July with Diverticulitis. After that I decided to go gluten and dairy free. I don't eat nuts anymore, out of fear - but I do eat nut flours and nut butters. I tested positive for a milk allergy quite a while ago, but ignored it because I had no symptoms, but this summer was a wake up call for me.

[PFmommy]

Originally Posted by Criosa

Yes, I have the feeling I have it. But if I'm eating gluten free, the blood test won't work, right? I think my 17 year old has it too. Her test also came back negative, much to her relief. I'm not convinced though. She won't go gluten free like I do. She is a mess right now, with eczema, frequent stomach aches, and tiredness. I wish I could reach her, but she is very stubborn. I'm very worried about her.

What does her eczema look like? I had for years what they said was eczema, but it is a skin rash caused by celiac called Dermatitis herpetiformis. It is painful and itchy. Before I knew what it was, I literally wanted to cut my fingers off. I get tiny pimple like blisters on my fingers that eventually pop and leave my fingers feeling rough.

People are scared to go gluten free, because they think it is an end to their favorite foods. But it isn't. I've found gluten free spaghetti here in Germany that tastes and feels just like regular spaghetti. I have an all purpose gluten free flour that I use to make pies, cookies, cobblers, chicken and dumpling soup, and pizza that the gluten eaters in my life can't tell from the real thing. Restaurants are making their menu's gluten friendly, too.

For me, when I went gluten free, it was hard, but it was also a relief to know that everything I was going through was not in my head.

For you, if you want a definitive answer, you'd have to go back on gluten, which could still not guarantee a positive result, because it can take a long time for the antibodies to show up. You probably don't want to deal with the side effects of eating gluten for so long.

[jacksmixedtape]

Originally Posted by Criosa

My mom has celiac. I didn't have the same symptoms of intestinal problems she did, so I thought I was fine. Then I started feeling sick every time I ate wheat (also potatoes, rye, barley, and too much corn). I took the celiac test, which came back negative. I cut out gluten anyway, and feel much better. I thought I couldn't eat oats either, but on a whim (thanks Lauren) I bought some gluten free oats, and didn't get a stomach ache! I also thought I couldn't eat peanuts, but found I can eat certain brands that are supposed to be low in mold. I also can't tolerate pastuerized milk very well either.

Glad you like the oats! What do you do with them? Do you use them as oat flour or do you eat actual oatmeal?

Sometimes I cook up 1/4 cup with an equal portion sliced almonds to keep the carbs low. They make a great LC flour, too!

[RobinN]

My daughter is gluten free due to a seizure disorder. She is med free and it is one of the ways that we are controlling the symptoms of an underlying problem.

It possibly could be celiac related or gluten and casein sensitivity. I had colic as a baby to milk, my daughter had eczema, I also have one son with an auto immune disorder, and another that has a sensitivity to gluten.

Never would have connected all of this if it hadn't been the seizures.

[Houston Heather]

Wheat = migraines.

Also corn and milk. I can get away with HWC, and cheese, but nothing else.

It's just not worth it to me. My digestive troubles have been eliminated too. I had horrible cramping and pain.

This was just food journaling, what did I eat "differently" that could have triggered the migraine type stuff. I've never had any formal testing and I don't see the need to do it.

Wheat = Migraine.
Milk = Migraine.
Nuts = migraine
corn = migraine

I would be ashamed to say how many migraines, total, it took to figure this out. Far too many lost days!

Unless I eat breaded calamari? That's the only food I can eat with floury breading that doesn't flatten me.

[PFmommy]

Heather from RR and PF? Seriously? What a small world.

[mrs_munro]

Blood testing is usually the first step, followed by an Endoscopy where the stomach and upper intestine is 'scoped' and several biopsies taken. A positive biopsy result is generally considered the definitive test. However, if you have been gluten free for an amount of time, you will end up with a false negative. as the intestine heals. My GP and GI specialist both stated that a positive dietary response (gluten free) is also considered (by them anyway) as their golden standard. Good thing, because I was NOT interested in doing a gluten challenge to get a positive blood/biopsy result!

I too suspected a wheat 'allergy' most of my adult life, and after starting Atkins I found out what feeling good feels like. Moving up the rungs, I was unable to add any grains back with out feeling awful for days.

Now the longer I am gluten free (5+years) the faster and harder I am hit if I am accidentaly glutened. I always end up with a 10 day 'hang over'. Celiac has been a bit of a blessing, if you will. I eat fantastically healthy, I feel wonderful, and I look great even if I do say so myself.