Jump to content
  • 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

Sugar Free?


MySuicidalTurtle

Recommended Posts

MySuicidalTurtle Enthusiast

My Mom's GI told her to try being dairy and sugar-free. The dairy-free is no problem since she is used to me and my future sister-in-law being dairy-free, but this whole sugar-free thing is new to her and to us!

What should she look out for sugar-wise?

What can she have to replace sugar?

Is Agave okay for her?

Thanks to anyone who can offer us some advice and help!


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



Celiac.com Sponsor (A8-M):



AliB Enthusiast

Um, my take on sugar free means, well, sugar-free, the same as dairy free means no dairy?

Sugar is a big trigger for some people. Did the GI not give any information??

The only possibility that may help is Stevia. You can usually get it from a Health Store. It is very sweet but does not work in the body the same way as sugar so you don't need much. It can leave a bit of an aftertaste depending on the brand/type but some don't mind it.

Honey and Agave can be ok if you are not dealing with SIBO or Candida. Personally I would steer clear of chemical sweeteners, especially Aspartame, horrible stuff. They just add more toxic burdens to the body as it tries to deal with them.

Most Candida-type diets are sugar-free. They rely on savory foods rather than sweet. Sweet is habit-forming. It's surprising how quickly you can get used to not having it when you don't consume it for a while - like dropping sugar from your tea and how disgusting it tastes with it. After following the SCD for the last year or so, very sweet things are too much now for my palate to cope with and I am happy with unsweetened fresh fruit if I fancy a little sweet something.

MySuicidalTurtle Enthusiast

Thanks for your reply. She doesn't want to add chemicals, either. The GI gave her no information that I am aware of.

What I meant by what should she look out for sugar-wise is hidden sugars. I don't know if it is like gluten, where you have to look for many different names.

Juliebove Rising Star

To be on a truly sugar free diet, one must not consume any form of carbs whatever, because carbs convert to sugar in the diet. That means no grains, no fruits, no vegetables. Even nuts contain some carbs. That leaves meats and fats. Hardly doable for any length of time.

It could be that what the Dr. means is not to eat anything with what we know as the white powdery stuff in it. But this is pretty meaningless if you live in the US because HFCS has replaced sugar in so many foods. Your mom should really ask the Dr. what he means by this. He could mean not to eat any sweet foods. If so, that would include fruits, juices and even agave.

missy'smom Collaborator

You are right. There are many different names for sugars that appear on labels. I did a quick search and this is just one source that will give you some. Open Original Shared Link

AliB Enthusiast

Oh right! Sorry, didn't get your point first off.

Absolutely they can be hidden in all sorts of forms but things like corn syrup is by far one of the worst culprits - usually labelled as things like dextrose.

Fancy telling your Mom to try sugar-free and then not explaining what he/she meant by it? Duh.

Personally, I would interpret it to mean anything processed. Not having the 'white stuff' would be pretty obvious, but avoiding processed foods would ensure that none is consumed 'accidentally'.

If it is for Candida, or because her body is intolerant to sugar then the less she has the better.

I have to avoid sugar but the diet does allow, if sugar intolerance and Candida is not an issue, a little honey or agave and a bit of fruit. I definitely tolerate those sugars without any problems, but sugar in other forms can be an issue for me.

The sugars in fruit and vegetables are mono-saccharides which means they are absorbed straight into the bloodstream, unlike carbs, starches and other sugars which are di or poly-saccharides and need to be broken down first. Damaged guts cannot always break them down efficiently enough and that is when they become a food-fest for rogue bacteria and yeasts, which can contribute to gas and bloating.

MySuicidalTurtle Enthusiast

You guys are so helpful! I told my Mom what you all have said. She is to avoid High Fructose Corn Syrup, regular sugar, sweets, candy, etc. Fruit and carbs are fine.

She has been dairy and sugar-free since the 12th and already is feeling better! She told me today that her bloating is almost gone and she can fit in her clothes, again. I am so pleased it is working for her! Hopefully she keeps getting better and better.

Thanks for all your replies.


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

    2. - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

    3. - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

    4. - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

    5. - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748

    DenisC
    Newest Member
    DenisC
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • xxnonamexx
      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.