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

Being Overweight With Gluten Sensitivity?

byrmanson

By byrmanson
in Related Issues & Disorders

Recommended Posts

byrmanson Rookie
byrmanson
Posted

With regard to being overweight wtih gluten senstivity, I have had a hard time accepting that I could be a "bigger girl" and have a gluten sensitivity. After all, "aren't people wtih this allergy supposed to be underweight?" I would tell myself. The more I read, it seems that many, many people have been chronically bloated and HELD ONTO food b/c of SLOW DIGESTION rather than food passing too fast and weight loss? I'm also wondering if not absorbing or processing correctly can cause people to overeat / crave foods in order to get enough of what the body needs. This is my new theory, and I'm wondering if I'm thinking correctly on this?

Regardless, I'm wondering if a gluten sensitive can be a cause of having been overweight the majority of my adult life (since about age 19)? Input?

I am 5'8'' and weight almost 190.

A healthy weight for me was about 150. 140 would be fabulous on my frame and with my "athletic" build.

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

Celiac.com Sponsor (A8-M):


cruelshoes Enthusiast
cruelshoes
Posted

Open Original Shared Link that relates to overweight and celiac. It is actualy the minority of celiac patients that present with the classic diarrhea and weight loss.

Overweight in celiac disease: prevalence, clinical characteristics, and effect of a gluten-free diet.Dickey W, Kearney N.

Department of Gastroenterology, Altnagelvin Hospital, Londonderry, Northern Ireland, United Kingdom.

BACKGROUND: It is well established that a minority of celiac patients present with "classic" symptoms due to malabsorption. However, few studies have focussed on the distribution of body mass index (BMI) in celiac populations and its relationship to clinical characteristics, or on its response to treatment.

METHODS: We reviewed BMI measurements and other clinical and pathological characteristics from a database of 371 celiac patients diagnosed over a 10-yr period and seen by a single gastroenterologist. To assess response to gluten exclusion, we compared BMI at diagnosis and after 2 yr treatment in patients with serological support for dietary compliance.

RESULTS: Mean BMI was 24.6 kg/m2 (range 16.3-43.5). Seventeen patients (5%) were underweight (BMI < 18.5), 211 (57%) were normal, and 143 (39%) were overweight (BMI > or = 25), including 48 (13% of all patients) in the obese range (BMI > or = 30.0). There was a significant association between low BMI and female gender, history of diarrhea, reduced hemoglobin concentration, reduced bone mineral density (BMD), osteoporosis, and higher grades (subtotal/total) of villous atrophy. Of patients compliant with a gluten-free diet, 81% had gained weight after 2 yr, including 82% of initially overweight patients.

CONCLUSIONS: Few celiac patients are underweight at diagnosis and a large minority is overweight; these are less likely to present with classical features of diarrhea and reduced hemoglobin. Failed or delayed diagnosis of celiac disease may reflect lack of awareness of this large subgroup. The increase in weight of already overweight patients after dietary gluten exclusion is a potential cause of morbidity, and the gluten-free diet as conventionally prescribed needs to be modified accordingly.

PMID: 17032202 [PubMed - indexed for MEDLINE]

Kaycee Collaborator
Kaycee
Posted

I am still an overweight coeliac, I have been overweight and even obese on and off since I was a child, I have always been hungry and loosing weight has been a battle. I do loose it, but it is such a challenge. Now that I have been eating gluten free for a couple of years, the hunger is not there as much. I still know how to eat, and have to be extra careful as it doesn't take much for the weight to pile on.

I did have classic diarhoea, but not the weight loss that you are talking about. The more my diarrhoea increased, the more my appetite did. To me that makes sense, trying to get the nutrients that I was missing out on, I would eat more. I guess one thing to be thankful for was that I didn't have any deficiencies as in iron to start with, apart from when pregnant. But now alas after two years with no gluten, my b12 levels seemed to have decreased!!???

Cathy

Harobed Newbie
Harobed
Posted

Hi,

I am an overweight, obese patient, recently diagnosed. Although I was diagnosed previously with "chronic Diaherria Syndrom and hypoacitive thyroid, the new diagnosis has helped me come to terms with my health problems.

If you wonder how someone could be overweight, I can explain it very easy. Every food seemed to make me sick, so I ate bread...thinking it was gentle. Of course that made me worse.

Feeling so poorly, and having an underactive thyroid, I had little or no energy to get up and do things.

The doctors said I had lupus, which includes pains in my legs, anemia, low energy etc.

I have read all the articles saying people gain weight when they begin to eat right.

I am not sure how this is possible. Looking at the things I now eat, it is mainly fruits, veggies and protien.

No packaged foods, no fast foods, no breads, pasta, baked goods etc. How can anyone gain weight eating such a "low carb" diet?

It has been 3 months for me. The first month I lost a few pounds, then I cheated and went back to breaded things. I got sick again, naturally.

The 2nd month I did okay for 3 weeks, got sick of salads, hated "rice" bread, lost another 2 pounds and then fell off the wagon again.

So month 3...I did great for 3 weeks, lost 7 pounds, experimented in making homemade gluten-free breads, buying gluten-free products, and hated all of it. So after 3 weeks, I "accidently" had something with one of the no-no grains and got sick again.

Fortunately my daughter is a registered dietician. (Became one because of my health problems)

She showed me where some of the things I thought were gluten-free were not. That is why I was still ill.

Now I am beginning month 4 and feeling so much better.

I have learned I just do not like any of the gluten-free type breads, homemade or not.

I made a gluten-free pizza crust last night...and the taste of gluten-free flours turn my stomach.

I made a gluten-free chocolate cake for my daughter's birthday....same experience. Everyone else thought it was great, but there is something about it that I really don't like.

I am not sure but I think I have a sensitivity to soy. I can no longer drink soy milk and anything with soy has started to make me feel ill.

Soooo......I honestly can't see how I could ever gain weight eating the way I do now.

My energy is still low, but not as bad. I think once it comes up more I will be able to go for walks and get more exercise. (fingers crossed)

Anyone else overweight and found they are losing?

Ann1231 Enthusiast
Ann1231
Posted

I'm overweight and slowly losing. I don't have D, I've had C all my life. I have rheumatoid arthritis and believe that much of the problem with my RA is from years and years of undiagnosed gluten intolerance. I also have to eat only fruits, vegetables and lean protein. I stay away from beef and nightshades as much as possible. I've lost 22 pounds so far with at least 24 more to go.

When my doctor discussed celiac and gluten intolerance with me, he said that many of us are overweight but the stereotypical (according to him) are the thin ones with D. It makes it harder for some of us to get diagnosed.

byrmanson Rookie
byrmanson
Posted
  • Author

Can you learn to like smoothies with a protein powder (gluten free, of coures)? A good way to get your vitamins, fruit, fiber, and avoid grains.

melrobsings Contributor
melrobsings
Posted

I'm an over eater with a high metabolism and when I hit about 21 I started putting on weight and freak out. I found myself at weight watchers (I was gluten-ous then) and the best thing I have learned from them was portion control. As long as I am RELIGIOUS about my portion control at every meal I still wear my 1 jeans. I have also found that I can eat whatever I want so long as i stick to the portion control, snickers bars and all! It sucks, sometime after a meal I'm hungry but I have found that potatoes fill me well and have some type of them at every meal. I have also found that walking anywhere and everywhere is the way to go too. When I go up stairs I suck in my gut like no tomorrow and tighten up my legs and RUN up or down, this helps with toning...then again i live in NYC and do aT LEAST 14 flights of stairs a day...I hope this helps and your not throwing snickers bars at me! :)

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

Celiac.com Sponsor (A8-M):


Harobed Newbie
Harobed
Posted
Can you learn to like smoothies with a protein powder (gluten free, of coures)? A good way to get your vitamins, fruit, fiber, and avoid grains.
Harobed Newbie
Harobed
Posted
Can you learn to like smoothies with a protein powder (gluten free, of coures)? A good way to get your vitamins, fruit, fiber, and avoid grains.

Hi,

Yes, I think that would be a good idea for lunches or breakfast.

I have a hard time with lunch, since the only thing I can think of to eat is salad and that gets old

after a while.

thanks for the suggestion

Offthegrid Explorer
Offthegrid
Posted

I've been overweight my entire life. I had the D or loose BMs, but it got severe about a year ago when I began my most recent effort to seriously lose weight. I switched to whole-wheat bread, the old-fashioned Quaker Oats, etc., and WHAM! I was so sick I assumed I had food poisoning. Several months and multiple doctors later, I got the DX: gluten intolerance.

When I initially went gluten-free, I dropped 12 pounds in less than two weeks. Cool! But over time, I gained a little bit of that back and then lost more.

When I went casein-free, there was another rapid drop and then a stabilization. Same with soy, but I'm not sure if I'm actually intolerant to it -- it may just be there are fewer "processed" foods that I can eat and so am consuming fewer calories.

In the past year, I've lost 50 pounds. I should lose another 20-40, but I'm maintaining where I'm at right now.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,480
    • Most Online (within 30 mins)
      7,748
    GinnyA
    Newest Member
    GinnyA
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • aperlo34
      Eye irritation 2.5 months into gluten free diet

      By aperlo34 · Posted

      Title says it all. I’m at 4 months since Dx/starting gluten-free diet but the last month and a half I’ve had pretty irritated eyes. Originally they started really dry and sensitive to light, especially in the morning. Saw the eye doc and he said eye strain/dry eyes due to season change/radiators turning on in my apartment. I’ve been using a heat mask and eye drops and that helped a lot. However my eyes still feel tired and red and gunky, but not really dry anymore. Just a bit irritated.    any thoughts?   THANKS!
    • Mmar
      Refractory Celiac - doctor?

      By Mmar · Posted

      Hello! I have been on a strict gluten-free diet for 20 years after my initial diagnosis, but in July had an endoscopy that showed villous atrophy (but multiple ttgs have all been normal). I have gone through everything in my house to eliminate any gluten and have been eating almost no processed foods, and will be getting a second endoscopy in a month because my GI doctor thinks it could be refractory celiac. She told me that if it’s refractory, I would need to see a “specialist” because she doesn’t know enough.  I live in Philadelphia and the Celiac Center at Jefferson has 0 appointments with any doctors, I keep trying. Does anyone know of either a doctor in Philadelphia that treats refractory celiac or a doctor elsewhere that does virtual appointments to treat refractory? Thank you!
    • knitty kitty
      10 years later, my celiac is progressing

      By knitty kitty · Posted

      @GardeningForHealth, On my journey, I found following the Autoimmune Paleo Diet most helpful in reducing reactions to various foods.  It's very restrictive, but it really helps improve gut health.  It's worth the effort for a few weeks or months. Tea from any grocery store; Tea, organic; Tea, grown in USA, never-sprayed, loose leaf Tea contains TANNINS which can inactivate Thiamin resulting in Thiamin deficiency.  Tannins inhibit the absorption of other vitamins and minerals, especially iron. Tannins can inactivate digestive enzymes.  So drink tea between meals.  Choose a tea with lower levels of tannin, like green tea or Oolong tea.  Oolong tea contains amino acid Theanine which reduces inflammation in the digestive tract. Dairy; Rice, any brand, even after washing 3 times Many people develop Lactose intolerance because damaged villi in the intestinal lining of the digestive tract cannot produce the enzyme Lactase needed to digest the sugar in dairy, Lactose.   Many people with Celiac Disease react to the protein Casein the same as they react to the protein Gluten.  This is because both Casein and Gluten, as well as the protein in rice, carry a similar segment of a protein building block chain (33 mer peptide) that triggers the autoimmune response in Celiac Disease.  Basmati rice is less likely to carry this protein chain and may be better tolerated.  Don't wash rice before cooking.  The added vitamins get washed away.  Some of those grains of rice are extruded vitamins.  They dissolved into the cooking water and are reabsorbed into the grains as the rice cooks. Organic catchup, Potatoes; Tomatoes are a member of the Nightshade vegetables which have been shown to increase gastrointestinal permeability and "leaky gut syndrome."  Potatoes, Peppers and Eggplant also belong to the Nightshades, and should be avoided until healed.  Catsup usually is acidic which can be irritating to the digestive system. Any and all brands of gluten-free breads and dessert items; Cassava flour; Gluten-free flour Often these contain cross contamination with gluten.  @Scott Adams recently posted a new article about this.  Gluten free products are not enriched with vitamins and minerals needed to digest and process them.  They are high in insoluble fiber and saturated fats.  These may also contain microbial transglutaminase, see below. Sausage, Any processed meat These foods contain microbial transglutaminase, a flavor and texture enhancer, called "meat glue" in the food processing industry, which triggers and provokes anti-gluten antibodies to attack the microbial transglutaminase as well as the tissue transglutaminase produced by our own bodies as with Celiac Disease.  We have articles about microbial transglutaminase, too.  Cassava also contains Thiaminase, an enzyme which destroys Thiamin. Cucumbers from a grocery store, but not from my garden, Most apples, Zucchini, Plums Cucumbers, like these other fruits and veggies, contain lots of soluble fiber, pectin, which intestinal bacteria can ferment and then make short chain fatty acids, which are beneficial.  So that's a good thing.  However, commercially produced breeds of veggies and fruits may contain higher levels of pectins than historically home grown varieties.  Excess consumption of pectins can result in gas, bloating and diarrhea.   Bottled spices  There's an article (perhaps @Scott Adams can help us find, please) about how some spices can cause gastrointestinal symptoms. Gluten-free dairy-free ice cream These can cause reactions if one reacts to oats.  Products made from nuts or nut milks may contain high levels of lectins which are hard to digest and can cause all the usual symptoms.   Smoke from a fire; Strong cleaning chemical fumes These contain Sulfites.  Developing a hyperensitivity to Sulfites is possible in Celiac Disease.  We can be low in vitamins and minerals needed to process Sulfites.  I have Hypersensitivity Type Four where the immune system identifies Sulfites as something to be attacked.  Celiac Disease is another Hypersensitivity Type Four disorder. Packaged sweet potato chips; Packaged plantain chips;  Rice; Any and all brands of gluten-free breads and dessert items; Cassava flour; Gluten-free flour; Gluten-free dairy-free ice cream A High Carbohydrate diet can lead to Small Intestinal Bacterial Overgrowth (SIBO).  Adopting a Paleo diet like the AIP diet is a great way to change your gut biome without using antibiotics which kill off the bad with the good bacteria.  Taking probiotics may not be very effective as long as SIBO bacteria are entrenched in the digestive tract.  You change what you eat and you change what grows inside you.  You starve out the bad SIBO bacteria, repopulate and feed the good ones.  Supplementing with Benfotiamin helps because thiamine has antibacterial properties that keeps the bad bacteria in check and benefits the good bacteria.  Benfotiamin is needed to process all those carbs turning them into energy instead of them turning to fat.   I hope this has been helpful.
    • trents
      New to all of this

      By trents · Posted

      Welcome to the forum @Newhere19! Yes, we have had many forum members that for one reason or another cannot go forward with the confirmation step of the endoscopy with biopsy. Usually it is because they have already been gluten free for a significant period and react so severely to gluten ingestion that they cannot undertake the gluten challenge without endangering their health. But we also have had more than a few who have severe anxiety surrounding the endoscopy itself and cannot bring themselves to go forward with it. May I ask, what was your antibody score or scores, what was the name of the test or tests done and what were the ranges given for normal/negative vs. positive?  What symptoms do you have? What caused you to seek out celiac testing? And to answer your question, many on this forum have had to go forward with the gluten free diet without an official diagnosis for the reasons already stated. You should start seeing symptom improvement within weeks. But realize that achieving a truly free gluten lifestyle is more challenging than most of us realize at the outset. There is a real learning curve involved in order to achieve consistency. That is partly due to the many unexpected places gluten is tucked away in the food supply/supplements/medications and partly because of CC (Cross Contamination) issues. I will offer this primer to get you off to a good start:  
    • Newhere19
      New to all of this

      By Newhere19 · Posted

      I recently had bloodwork done with a GI specialist and was told that I have celiac.. .but they will not confirm the diagnosis without an endoscopy and biopsy. Due to severe trauma I cannot endure the endoscopy and they made it quite clear full sedation is not an option. So now I have to venture forward assuming this is in fact what is causing all of my symptoms. Has anyone else here had the same experience and started the gluten free diet to see if you're really suffering from celiac? If so, how long did you commit before safely saying the results are accurate? My thought was at least three months would be necessary. Much love to everyone ❤️ 
×
×
  • Create New...