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

When did you start gaining weight gluten free?


freshrainbows77

Recommended Posts

freshrainbows77 Rookie

I'm 11 days into the diet now and still so thin, I'm desperate to put on weight! For people who've experienced this how long did it take you to gain? 

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Fenrir Community Regular

Just going gluten-free doesn't make you gain weight. You also have to be eating more than your body requires to maintain weight. In order to gain weight you have to eat probably 10-15% more than your maintenance levels. 

Malnutrition can play a role as well and if that is slowing weight gain it can take a month or two for the GI tract to heal enough where you process nutrients better. 

Link to comment
Share on other sites
Ennis-TX Grand Master

5 years before my body started letting me actually bulk up, I was weight training most of the time but my body only crept up in weight about a lb a year average. I have but on 15lbs of muscle and maintaining 9-12% body fat in the past year. I changed my diet alot and now use a keto diet and be sure to eat 2500-3000cal a day for my 140-150lb self (used to weigh 124 at my lowest for 5'11'' male)
I found easy to digest proteins like Beef protein isoloate and egg white protein the last year also, I used to try to use just plant based but got no results for years just maintained.
I would suggest loading up stuff like no sugar added nut/seed butters, avocados, and eggs to load up on easy to digest fats and use digestive enzymes to be sure your breaking down most of it for fuel.
Also try resistance training each muscle group 2 times a week, with a strength day and a hyper day allowing at least one day a week of complete rest to let your body build/repair. I can give examples and break it down a bit if you need.
 

Link to comment
Share on other sites
Corinne D. Contributor

For me, weight gain was proportional with the healing of the villi. I actually lost some weight when I first went gluten-free. From my understanding, that was just inflammation weight - water stored in tissues. As Fenrir was saying, in my first year gluten-free I had to get up to 25% more calories than I would technically have needed just to maintain a low normal weight. Afterwards, I started gaining very slowly but surely and I could eat less and still maintain. At about the same time, endoscopy showed my atrophy had mostly resolved.

11 days sounds like very little time to see any changes in weight. But if you are patient you'll get there! You can up your calories with healthy calorie-bomb shakes, made with coconut or other nut milks, bananas and raw egg yolks. Starchy whole foods, like sweet potatoes, if they go down well, are another option and they are delicious with butter. There are also beans, lentils and chickpeas if tolerated. I wouldn't rely on processed foods and sugar, because those are empty calories and in order to heal you need whole foods from which to get proper nutrients.

Link to comment
Share on other sites
BuddhaBar Collaborator

Whenever I hear someone who wants to gain weight I'm kinda tempted to say "Mirtazapine"?

 

Link to comment
Share on other sites
Keight Enthusiast

Sheesh! 11 days in?? Oh no, my sweet! I am 4 months in and only just starting to see any weight gain. I dropped for three months and just had to have faith. I have been 64-65 kg for the last five years, eating 50% more calories than a healthy woman of my age and size would eat normally. And I was simply maintaining. My body fat has been around 16-18% these last 10 years. 

Only since adopting a low carb high fat style diet post diagnosis, I have seen any improvement in my body and my health. I am eating more fats than ever and my body is lapping it up. I am now on 25% more calories, feeling full and no longer feel like a scrawny female cat feeding a litter of kittens! 

Moral of the story is, be patient. Research foods, get a full blood panel done, find a nutritionist if need be, eat WHOLE FOODS and enjoy life. It will happen, but when your body has done its healing. And that is up to your body, not your brain. Xx

Link to comment
Share on other sites
  • 2 weeks later...
Felix Nuts Tomcat Apprentice

It took me years to get to my natural body weight after going gluten free.  I was stick thin for the longest time.  I still drop weight when I get sick.  Getting your body mass back will take patience.

Another possible added benefit of being gluten free - flat stomach.  I looked pregnant before I went gluten free.  Now I am a healthy weight for my build and I have a flat stomach!

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



  • 2 months later...
Oben Newbie

Hi! 

It's been 6 months after my celiac  diagnosis. I lost 7 kg since then. I have no appetite and a little bit anxious about this. When I read forums I see everybody has another story. 

?

Link to comment
Share on other sites
cyclinglady Grand Master
3 hours ago, Oben said:

Hi! 

It's been 6 months after my celiac  diagnosis. I lost 7 kg since then. I have no appetite and a little bit anxious about this. When I read forums I see everybody has another story. 

?

What are you eating?  Are you eating out?  Do you feel better? Do you think you have been consuming hidden gluten?  Have you been retested as part of your follow-up care?  So many variables!  

Link to comment
Share on other sites
notme Experienced

as soon as I could eat without it making me sick (started eating gluten free) I gained 20 lbs in, like, 2 weeks.  the rest of the weight gain getting me back to my normal weight is still in progress.  I've been at the diet for 10 years.  BUT after being stuck between 115-120 lbs, I have finally gotten above the 120 lb mark.  eating a lot of proteins, nuts, oddly I switched to lower-fat dairy, etc, and that's when I got over that hump.  I would like to be a nice 130, but i'll be happy at 125ish.  the 'my fitness pal' says I need to eat 2650 calories a day.  

I hope wine counts!!  :D 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,810
    • Most Online (within 30 mins)
      7,748

    Niki111084
    Newest Member
    Niki111084
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • RMJ
      It will not undo all of the healing.  If it did, diagnosis of celiac disease would be much easier!  To have enough damage to see on an endoscopy requires several weeks of gluten ingestion. 
    • Jean Shifrin
      HI, I am new to this and am still in 'repair' mode, which I know will take time. But I'm wondering if anyone knows what happens if you ingest gluten after you have made a lot of progress in repairing your villi. Does anyone know if you just have a short-term issue? Or does an accidental ingestion of gluten derail all the work you've done and set you back to square one? Thanks.
    • Scott Adams
      Hydrolyzed wheat is wheat protein that has been broken down into smaller components through a chemical or enzymatic process called hydrolysis. This ingredient can be found in various products, including cosmetics, personal care items, and some food products. For people with celiac disease, hydrolyzed wheat is generally not safe to consume because it still contains gluten proteins, even in its broken-down form. Though hydrolysis reduces the size of these proteins, it doesn’t fully remove the components that trigger an autoimmune response in people with celiac disease. In food products, hydrolyzed wheat protein still poses a risk and should be avoided. With regard to the McDonald's French fries, the total amount of hydrolyzed wheat in the flavoring is small, and the amount that ends up in an order of fries is even smaller, and likely below 20ppm. McDonald’s states that the fries are gluten-free by ingredient and free from cross-contact with gluten-containing foods in their dedicated fryers. Third-party tests and statements by McDonald's confirm gluten levels are below the FDA threshold for gluten-free labeling (20 parts per million or less). So, while McDonald’s USA fries may be gluten-free based on testing, some people with celiac disease still approach them cautiously due to the past concerns and individual sensitivities.
    • trents
      Here is an excerpt from this article: https://pmc.ncbi.nlm.nih.gov/articles/PMC82695:   Studies have shown that various peptidases of fungal, plant, animal, or bacterial origin are able to hydrolyze gluten into harmless peptides. According to SDS‐PAGE pattern, proteolytic enzymes hydrolyze gliadins (Heredia‐Sandoval et al., 2016; Scherf et al., 2018; Socha et al., 2019; Wei et al., 2018, 2020). Bacterial peptidase (Krishnareddy & Green, 2017), fungal peptidase (Koning et al., 2005), and prolyl endopeptidases (PEPs) (Amador et al., 2019; Janssen et al., 2015; Kerpes et al., 2016; Mamo & Assefa, 2018) thoroughly degrade gliadin fractions to decrease gluten concentration and influence celiac disease. Aspergillus niger derived PEP (AN‐PEP) were assessed in clinical cases for their impact on modifying immune responses to gluten in celiac patients (Lähdeaho et al., 2014). Guerdrum and Bamforth (2012) reported that PEP addition in brewing technology decreased the prolamin and all of the identified immunopathogenic gluten epitopes in beer production (Akeroyd et al., 2016). On the contrary, many of the recent investigations which employed enzyme‐linked immunosorbent assay (ELISA), mass spectrometry, and Western blot analysis reported that PEP did not thoroughly destroy the whole gluten proteins (Allred et al., 2017; Colgrave et al., 2017; Fiedler et al., 2018; Panda et al., 2015), which indicates that beers treated with PEP are not safe for celiac disease patients. Anecdotally, this excerpt supports what we hear from the celiac community on this forum with regard to "gluten free" hydrolyzed wheat products and that is that some still react to them while many don't.
    • Scott Adams
      There aren't good studies that have been done on celiac disease remission, and I'm going from a distant memory of an older post here, but the longest remission that Dr. Stefano Guandalini from the University of Chicago Celiac Disease Center has witnessed was ~10 years, then the symptoms of celiac disease and the damage came back. The real issue though, is that you still could increase your risk of various related diseases and disorders by eating gluten, but again, celiac disease remission has not been studies enough to know what health risks you might face.
×
×
  • Create New...