Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What To Eat For Breakfast?


melisadki

Recommended Posts

melisadki Explorer

I have been eating way to many eggs and I am just getting kinda tired of them. I cant eat alot of the gluten-free cereals because they are so high in carbs and I have Pre-diabetes so I am not supposed to eat alot of carbs at one sitting. Any ideas?

Eggs, bacon, sausage is getting a little old. I have never heard of a gluten free, low carb cereal. there just has to be more food choices.

I also should add I wake up nauseated alot so it is hard to think of something that will agree with me. :(


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



burdee Enthusiast

There are several other topics on this site about breakfast menus which you might check. I also must eat balanced protein, fats, carbs and fiber breakfasts because I easily get reactive hypoglycemia. I just don't want to take the time to prepare eggs. So I often have peanut butter and sliced fruit or jam on a gluten free English muffin. I like Ener-G Foods Brown Rice with sweet potato muffins which are high fiber. I also eat lunch and dinner leftovers for breakfast, especially leftover meats like sausage or turkey ham slices with leftover fruit slices or leftover energy bars or even cookies. During the holidays I like thick slices of Jenni O turkey ham heated in the microwave with a slice of fruit cake. I only feel 'stable' after eating gluten-free hot cereals if they are high fiber and I can add almond butter after cooking the cereal/almond milk mix. I can't tolerate dairy or soy, but almond milk is slightly higher in protein and fat than rice milk. The almond butter just adds even more fats and protein to stabilize my blood sugar. But cooking all that takes as much time as eggs. However, I often make omlettes for dinner and save half for breakfast next day. I hope that gave you some breakfast ideas, even if they were gluten/dairy/soy free entrees.

BURDEE

kabowman Explorer

I also have pre-diabetes and try to balance my carbs. If I eat cereal, instead of bacon and eggs, I eat a small bowl and maybe a slice or two of bacon after so I don't have a blood-sugar problem. Sometimes I have nutbutter (cashew) on a small piece of bread for the extra protein. I only do that about once a week and the cereal is a nice treat then. I love my eggs with veggies in them too...

Carriefaith Enthusiast

How about fruit salad, fruit smoothies, an omelet, and/or gluten-free toast and jam or peanut butter.

Lisa Mentor

I have never been a fan of breakfast food (other than Denny's, and that's out). I usually plan enough leftovers that would be suitable for breakfast. Rice, sausage, beef, mashed potatoes and I love wild rice or a mixed blend of wild rice for morning. (I also add Herb Ox- Chicken broth in the water to add a richer flavor to make it not so blah).

I have also discovered Amy's gluten free frozed entrees, which I love for breakfast.

Or, if you like breakfast food, at a good health food store you can find some gluten-free cereals. Gillian's cin. & raisan breakfast rolls are pretty good.

Hope you find some alternatives.

zebrajeb Newbie

I love breakfast - eggs, toast (my wife makes me gluten free bread), sausage, hash browns (or grits). However, most days I just eat cereal. Wild Oats and a number of local grocery stores all carry gluten free rice or corn chex type cereal.

melisadki Explorer

Thanks for the ideas.....I will really have to think hard on what to eat. Everything is making me so nausea right now and i am about to quit this diet.. :( I havent eatten much in 4 days. :unsure:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Lisa Mentor

Don't go there. Don't be a quiter. Down deep in your heart, you know what to do.

It all takes a while, be patient and it will get better soon. Stick with it. You will be feeling better soon.

We are all her to support you.

tarnalberry Community Regular
I have been eating way to many eggs and I am just getting kinda tired of them.  I cant eat alot of the gluten-free cereals because they are so high in carbs and I have Pre-diabetes so I am not supposed to eat alot of carbs at one sitting.  Any ideas?

Eggs, bacon, sausage is getting a little old.  I have never heard of a gluten free, low carb cereal.  there just has to be more food choices.

I also should add I wake up nauseated alot so it is hard to think of something that will agree with me. :(

<{POST_SNAPBACK}>

Well... what's "not alot"?

Can you have a tuna taco (canned tuna, avocado, salsa, and a corn tortilla)? There aren't a lot of carbs in that, and it's very balanced so that your insulin response will be steady.

What about making your own muffins with nut and soy flours?

Or pancakes with nut flours?

Two rice cakes, with peanut butter, would give you 30 carbs, but also a lot of fat and some protein to balance the glycemic effect. Would that work for you?

What about lunch meat rolled in some lettuce w/ veggies? Or leftovers from the night before?

melisadki Explorer
Well... what's "not alot"?
'

With my insulin resistance I am supposed to have 30%carbs, 40%protein, 30%fat at each meal. This supposedly balances the glycemic as you stated above.

I just miss good toast. I hate the idea of spending 5 bucks on a loaf.. :angry:

Rice cakes and lots of peanut butter may work, maybe with slice of bacon. I know rice is higher on carb index.. :rolleyes:

I used to buy this flaxseed bread before going gluten free and it was great high fat and high protein but I cant find any gluten free flaxseed bread. So far not so good of luck making my own bread as it tastes icky and gummy.. :( Hubbie is complaining to as if there isnt enough stress.. :rolleyes:

Also taking my metformin for my sugar is really giving me GI problems and the doctor just upped it so making these choices this week is really hard. Greasy stuff just runs through me.. :huh: I miss my saltine crackers.. :P

VegasCeliacBuckeye Collaborator

Flax Seed Bread by Glutino

Open Original Shared Link

Ingredients: Water, corn starch, tapioca starch, flax seeds, safflower oil, ground flax linseed, evaporated cane juice, powdered egg whites, salt, yeast, guar gum, baking powder, (glucono-delta-lactone, sodium bicarbonate), pectin, sodium alginate, vegetable gum (cellulose), thiamine, niacin, vitamin B6, riboflavin, iron, calcium.

melisadki Explorer

Bronco thanks for the flax seed bread link. :D

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,463
    • Most Online (within 30 mins)
      7,748

    robingfellow
    Newest Member
    robingfellow
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • robingfellow
      The Celebrity brand Luncheon Loaf (found at dollar tree, distributed by Atalanta Corporation) is gluten free according to the distributor. I emailed their customer service line for information on the ingredients, and they contacted the vendor and followed up with me that the "starch" ingredient I was worried about is corn and potato. It should be safe.
    • trents
      Welcome to the forum, @jimmydee! Celiac disease is an autoimmune disorder, meaning the consumption of gluten triggers a response by the immune system that causes the body to attack it's own tissue. Celiac disease has a genetic base that requires some kind of trigger for the genes to be turned on. We know that there are two primary genes responsible for providing the potential to develop celiac disease and we know that about 40% of the population carries one or both of these genes. However, only about 1% of the population actually develops celiac disease. So, that tells us that something more than just having the genes is necessary in order to develop celiac disease. Something must trigger those genes to wake up and produce the active disease. It's that "something" that we are struggling to understand and that is somewhat of a mystery. But there is a growing body of evidence pointing to the culprit being a disruption of the proper balance of microorganisms in the gut. Apparently, the microorganisms that live in our intestines produce chemicals that regulate the size of the openings in the mucous lining of our small bowel. A disruption in the healthy balance of this microorganic community causes an increase in the size of the openings in the mucous lining. This in turn allows protein fragments from the food we eat that are larger than normal to invade the mucous lining where they are detected as threats by the immune system. This is what is happening with gluten for those with celiac disease. The attack in the mucous lining of the small bowel by the immune system on these incompletely broken down gluten components causes inflammation and, over time, as we continue to consume gluten, it damages the mucosal lining of the small bowel which results in the loss of efficiency of nutrient absorption. This mucosal lining is made up of millions of tiny finger like projections that create an enormous surface area for the absorption of nutrients when healthy. The "wearing down" of these millions of finger-like projections due to celiac inflammation greatly reduces the surface area and thus the ability to absorb nutrients. This in turn typically results in numerous health issues that have a nutrient deficiency base. But the answer to the question of why there seems to be an epidemic of celiac disease in recent years may not be simple. It may have many facets. First, we don't know how much of this epidemic is real and how much is apparent. That is, how much of what we perceive of as a dramatic increase in the incidence of celiac disease is simply due to greater awareness and better detection methods? Celiac disease is not new. There is evidence from ancient writings that people suffered from it back then but they did not have a name for it. And it wasn't until WW2 that gluten was identified as the cause of celiac disease. Current thinking on what is causing imbalance in gut biology has put forth a number of causes including overuse of antibiotics and pesticides, environmental toxins, fluoridation of drinking water, preoccupation with hygiene and sanitation, and the western diet. https://www.celiac.com/celiac-disease/theories-on-the-growing-prevalence-of-celiac-disease-and-gluten-sensitivity-over-the-last-half-century-video-r6716/?tab=comments#comment-25345 All this to say that I doubt your UTI or the low dose aspirin had anything to do with the onset of your celiac disease. It was probably just coincidence unless the UTI was the stress trigger that activated the celiac potential genes. The onset of celiac disease an happen at any stage of life and many people report it following a period of illness. But what is interesting about your low dose aspirin theory is that aspirin is in a class of medications known as NSAIDs (Non Steroidal Anti Inflammatory Drugs). Scientific studies have shown that long term use of NSAIDs can damage the villous lining of the small bowel in the same way as celiac disease.  The other thing I wish to point out is that unless you have actual testing done for celiac disease, you can't be sure if you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms, the difference being that NCGS doesn't damage the lining of the small bowel. There is no test for NCGS, celiac disease must first be ruled out. NCGS is 10x more common than celiac disease. The antidote for both is a gluten free diet.
    • julie falco
      BRAND NAME: NOT BURGER PLANT-BASED PATTIES  A product I came across labeled gluten-free bought it when I got home I read the back ingredients further to notice that it says gluten with a line going through it u will see in the attached pics.     The label says down below that it is processed in a facility that also processes "WHEAT".  I tried to put this on the Gov. website as false advertisement but couldn't do it.  Maybe on here at least the word can get out to others not to purchase anything gluten-free without throughly reading the whole label....It won't let me upload 2 pics.  says to contact manager.   The products name is Not Burger    INGREDIENTS: Water, Pea Protein, Coconut Oil, Sunflower Oil, Natural Flavors, Bamboo Fiber, Less than 2% of: Methylcellulose, Dried Yeast, Rice Protein, Salt, Cocoa Powder Processed with Alkali, Psyllium Husk, Potato Fiber, Red Beet Juice Powder (color), Chia Protein Concentrate, Spinach Powder.   Manufactured in a facility that also processes wheat and soy.          MANUFACTURED FOR: The NotCompany, Inc, 438    Treat Avenue, San Francisco, CA 94110.
    • jimmydee
      Let me start by saying that I am self- diagnosed Celiac. I didn't want to pay for tests, because I don't have health insurance and the doctor said I would HAVE to eat gluten for the tests and I am afraid it will kill me. I diagnosed myself by quitting dairy, sugar and gluten for a couple weeks and figured out the problem by process of elimination.  ANYWAYS.......here's why I blame "Aspirin low dose safety coated" for my Celiac Disease.  I started taking regular Aspirin for a couple weeks for back pain and decided to switch to low dose safety coated Aspirin because I thought a smaller dose was safer for regular use. Well about 3 days after starting low dose safety coated aspirin, I got a terrible UTI. I didn't know what to do (should have gone to doctor) I started taking cranberry pills and read Aspirin can cause UTIs, so stopped taking that. A week later, the UTI was getting worse but then my Dad gave me some probiotic pills and the next day I felt better, so I took those for a week and the UTI was gone. About a week later, I bought my family cake and pizza for a birthday party. I ate a whole bunch and there was some leftover the next day, so I ate a bunch again. Welp, that was my first Gluten attack. I was home alone and almost called an ambulance, my stomach was so full of gas I couldn't breathe, I was covered in sweat and thought I was having a heart attack.  Since quitting Gluten I haven't had the "gas attacks" or had the awful constipation that lasts 3 days. So I'm certain I'm Celiac and I absolutely blame low dose safety coated Aspirin, I think it's the time release binder that is the problem, because I was fine with regular aspirin, I was just breaking those into halves or quarters. Actually now that I think about it I may have even used the regular aspirin at other times in my life before that, just not the little low dose safety coated Aspirin, that's what I think caused it. What's weird is my Dad took the low dose safety coated Aspirin for years and years, for it's reported heart benefits, and he never got Celiac.  Anyways, I felt this was important to share, so they can find the cause of this disease, which seems to be affecting more people than ever before. At least Gluten Free Pizza exists, that's been my new staple food in my diet.         
    • knitty kitty
      Welcome to the forum, @Karen Chakerian, We need more information, please.   What homeopathic remedies or medications are you taking now?  Do you still have the blood pressure and other symptoms?  What is included in your diet currently?  Dairy? Oats?  Processed gluten free foods?  Vegetarian?  Other food allergies?  Do you take vitamins?  When gluten is removed from the diet, the body stops making the anti-gluten antibodies that are usually measured in blood tests used to diagnose Celiac disease.  To measure the anti-gluten antibodies, you would have to consume 10 grams of gluten (4-6 slices of bread or equivalent) per day for a minimum of 2 weeks or longer.   A DNA test which looks for the most common genes for Celiac Disease may be a less invasive avenue to pursue.  Has your doctor checked you for nutritional deficiencies? Glad you're here!
×
×
  • Create New...