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Too Many Veggies?

AmyNColorado

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AmyNColorado Apprentice
AmyNColorado
Posted

Does anyone ever get stomach aches/bloating/gas from just eating too large amount of vegetables in one sitting? I eat big salads everyday for lunch and it seems that I'm getting bloating and gas after every meal. I stopped eating tomatos/peppers for awhile thinking maybe it was nightshades...didn't make a difference. Cut back on raw onions, that didn't seem to help. I know the chicken I use in the salad is gluten-free and I get fat from avocado. Anyone have any problem solving tips or experienced these symptoms from large amounts of veggies?

Thanks!

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cassP Contributor
cassP
Posted

still trying to figure it all out myself-> sometimes the iceberg & romaine can have too many fructans if you have a fructose "malabsorption" thing like i do. or you could have a fructose/fructan issue- where u can handle a small quantity, but a big salad with all the culprits- and then it just goes over the edge.

idk if that made sense, im tired.

google the FODmap diet- see if any of those food lists ring a bell for u.

good luck :)

mushroom Proficient
mushroom
Posted

When you are first starting, uncooked foods can be a bit hard for a tender tummy to handle. Why don't you try cooking your veggies and dispensing with the raw salads for a bit? Things like apple and tomato skins are hard to digest so you might want to skip those too. Be kind to your stomach for a while and don't give it stuff it is having a hard time handling. Try things like white fish and chicken for protein. You might also try a digestive enzyme supplement to help it along in its digestive task. The pancreas which makes most enzymes if often negatively impacted by gluten and has a hard time making enough enzymes. Good luck on healing. :)

julandjo Explorer
julandjo
Posted

Does anyone ever get stomach aches/bloating/gas from just eating too large amount of vegetables in one sitting? I eat big salads everyday for lunch and it seems that I'm getting bloating and gas after every meal. I stopped eating tomatos/peppers for awhile thinking maybe it was nightshades...didn't make a difference. Cut back on raw onions, that didn't seem to help. I know the chicken I use in the salad is gluten-free and I get fat from avocado. Anyone have any problem solving tips or experienced these symptoms from large amounts of veggies?

Thanks!

Also, gallbladder issues are not uncommon among Celiacs. Once my gallbladder quit on me and had to be removed (a month prior to diagnosis), my doctor warned me that digesting leafy greens would be more difficult from then on out. I still can't eat them. I'd lay off the salads for a while and see if that helps things.

eatmeat4good Enthusiast
eatmeat4good
Posted

I couldn't handle vegetables or salads for about 6 weeks when I started gluten free.

I read that this is very common and the suggestion was to cook and even puree vegetables so they are easier to digest. I only had to do that for a few weeks, but it saved me so much grief from raw vegetables and salads.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Does anyone ever get stomach aches/bloating/gas from just eating too large amount of vegetables in one sitting? I eat big salads everyday for lunch and it seems that I'm getting bloating and gas after every meal. I stopped eating tomatos/peppers for awhile thinking maybe it was nightshades...didn't make a difference. Cut back on raw onions, that didn't seem to help. I know the chicken I use in the salad is gluten-free and I get fat from avocado. Anyone have any problem solving tips or experienced these symptoms from large amounts of veggies?

Thanks!

I couldn't eat very many raw things for about the first 6-8 months I was gluten free. If you are new to being gluten free, try eating easy to digest things like steamed veggies instead. I also couldn't do beans and nuts for several months until my body healed. Now (1 yr 3 months gltuen free) I can eat as much raw stuff as I want.

Evangeline Explorer
Evangeline
Posted

After I had been gluten free for a year, I began having reactions to avocados and greens. FINALLY I discovered that I had to remove EVERY TRACE of corn from my diet (its in supplements, vitamins, citric acid and ascorbic acid) and every TRACE of soy from my diet. Within a month, I have been able to eat avocados again.

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      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
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      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
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      In fact ALL grains contain different forms of gluten that go by different names. Corn contains Zein and Rice contains Orzenin. We all need to realize that a very small amount of any of these grains can cause continued systemic inflammation which is not optimal for allowing the body to heal itself.  
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