Re: Weight gain and celiac disease

[Guest guest]

Gail thanks for your two cents. However, the genetists did indicate

that Tyler had a higher that usual chance to have this disease even

without showing signs at this point, since my father-in-law has the

disease. At least if he does I have first hand experience from my

mother-in-law in what he could eat or not. I am hoping he does not

but oh well if he does, I just have to learn a new way of cooking and

the entire family will have to follow it. We had blood drawn last

week put have not yet heard the results, probably won't until his 2

year appt next month.

Katy

mom to 4yrs and twins and Tyler(DS) 23months

> Katy, just thought I would add my 2 cents.........about what you

> mentioned about Tyler being a good eater, and not gaining any

> weight....all last year I too was worried about Tara eating better

than

> and she too was at 18-19lbs what seemed too long, without any

> significant gain..........I even got my Pediatrician to order lab

> work-up for celiac disease, one of the symptoms is no weight

gain.....!

> Not to scare you, but I can relate, I think it just wasn't

registering

> with me that she will be smaller, she has Ds....................

> PS, she tested negative for Celiac..........she's 30+ months old and

> almost 25lbs which is great, I think

> Gail

> Bobby 7 1/2, Jillian 5, and Tara{Ds} 30 months

[Guest guest]

Wow! Thanks *so* much for all of this AMAZING information! I've started to

use brown rice and some of the other alternatives you mentioned with much

success, but now knowing what the source is, that there is a name for all of

this, and what " all of this " means, is *so very* helpful! Thank you! We

truly do learn so much from one another!!

Louise Audell

Graphic Designer

1 [415] 348-1022

www.louise-gd.com

-----Original Message-----

From: Newbury [mailto:pknewbury@...]

Sent: Wednesday, January 21, 2004 2:48 PM

Subject: [ ] Weight gain and celiac disease

One thing celiacs should be aware of is that many of the foods celiacs can

eat are " high glycemic. " This means that they are quickly and easily

metabolized. This puts lots of glucose (energy) into the body very fast.

Unfortunately too much all at once overwhelms the body's ability to absorb

it, and excess glucose is toxic. This can result in insulin resistance

(which has it's own set of symptoms) and, for some, type 2 diabetes (whether

you have this problem is individually determined by your metabolism and is

not related to CD). Another result is that some of the extra glucose is

converted to fat. That is a very simplified version of how this all works

(for more information on insulin resistance--sometimes referred to as

syndrome X--there are many sites in the web; also a good article about this

appeared in the February 2004 Discover magazine), but the upshot is, for

most of us, eating lots of high-glycemic foods leads to weight gain. Not

only that, but now that you are on a gluten-free diet, your gut has healed

and is able to absorb fat and carbohydrates from your food much better than

it ever has before.

Some high-glycemic gluten-free foods:

white rice

potatoes, potato starch

tapioca starch

corn

refined sugar, honey, molasses

Alternate lower-glycemic foods:

Brown rice

Soy beans, soy flour

nuts (almonds and hazelnut make good flour; pistachio, pine, macadamia, and

pecan are good sources of protein)

Teff grain, teff flour

chestnut flour

agave nectar

splenda

stevia

Food for Life rice-almond bread is a good low-glycemic gluten-free bread, or

you can make your own (let me know if you want my recipe for low-carb

gluten-free bread). Reducing high-glycemic foods and substituting lower

glycemic foods for many things can make a big difference in weight gain.

Eating protein (eggs, cheese, poultry, pork, fish, beef) with carbohydrates

is another way to even out your blood sugar.

This is not to say that anyone needs to avoid high-glycemic foods in the

same manner celiacs must avoid gluten. However, if weight gain is a

problem, knowing what foods are high-glycemic and avoiding large amounts can

help. For instance, choose whole-grain brown rice instead of Minute rice.

Use brown rice flour instead of white rice flour and mix in some soy flour,

almond flour, or other low glycemic flour in place of all or part of the

potato starch and tapioca starch typically used in the gluten-free flour

mix. Get the small size fries at Mcs instead of the super size (you

are already escaping lots of carbs by having the hamburger without the bun).

Try one of the alternate sweeteners when you bake. Use agave nectar mixed

with maple syrup on your pancakes. If you are really serious and need to

loose weight, look into the syndrome x diet (low carb) or Atkins diet (more

drastic: almost no carbs). There are even gluten-free low-carb bars that

you can have instead of eating a candy bar (Think-thin now states

gluten-free on the labels of their low carb bars that are GF; they are

available at Trader Joes).

I know that the idea of adding further restrictions to an already-restricted

diet can be frustrating, but at least cheating isn't life threatening and it

isn't a required diet for life (unless you are diabetic), but just when you

want to loose weight. If anyone wants gluten-free low-carb recipies and

suggestions, let me know.

[Guest guest]

Ditto for me!!!! Thanks!

Hersom

-----Original Message-----From: thebestresource [mailto:TheBestResource@...] Sent: Wednesday, January 21, 2004 3:43 PM Subject: RE: [ ] Weight gain and celiac disease

Wow! Thanks *so* much for all of this AMAZING information! I’ve started to use brown rice and some of the other alternatives you mentioned with much success, but now knowing what the source is, that there is a name for all of this, and what “all of this” means, is *so very* helpful! Thank you! We truly do learn so much from one another!!

Louise AudellGraphic Designer

1 [415] 348-1022

www.louise-gd.com

-----Original Message-----From: Newbury [mailto:pknewbury@...] Sent: Wednesday, January 21, 2004 2:48 PM Subject: [ ] Weight gain and celiac disease

One thing celiacs should be aware of is that many of the foods celiacs can eat are "high glycemic." This means that they are quickly and easily metabolized. This puts lots of glucose (energy) into the body very fast. Unfortunately too much all at once overwhelms the body's ability to absorb it, and excess glucose is toxic. This can result in insulin resistance (which has it's own set of symptoms) and, for some, type 2 diabetes (whether you have this problem is individually determined by your metabolism and is not related to CD). Another result is that some of the extra glucose is converted to fat. That is a very simplified version of how this all works (for more information on insulin resistance--sometimes referred to as syndrome X--there are many sites in the web; also a good article about this appeared in the February 2004 Discover magazine), but the upshot is, for most of us, eating lots of high-glycemic foods leads to weight gain. Not only that, but now that you are on a gluten-free diet, your gut has healed and is able to absorb fat and carbohydrates from your food much better than it ever has before.

Some high-glycemic gluten-free foods:

white rice

potatoes, potato starch

tapioca starch

corn

refined sugar, honey, molasses

Alternate lower-glycemic foods:

Brown rice

Soy beans, soy flour

nuts (almonds and hazelnut make good flour; pistachio, pine, macadamia, and pecan are good sources of protein)

Teff grain, teff flour

chestnut flour

agave nectar

splenda

stevia

Food for Life rice-almond bread is a good low-glycemic gluten-free bread, or you can make your own (let me know if you want my recipe for low-carb gluten-free bread). Reducing high-glycemic foods and substituting lower glycemic foods for many things can make a big difference in weight gain. Eating protein (eggs, cheese, poultry, pork, fish, beef) with carbohydrates is another way to even out your blood sugar.

This is not to say that anyone needs to avoid high-glycemic foods in the same manner celiacs must avoid gluten. However, if weight gain is a problem, knowing what foods are high-glycemic and avoiding large amounts can help. For instance, choose whole-grain brown rice instead of Minute rice. Use brown rice flour instead of white rice flour and mix in some soy flour, almond flour, or other low glycemic flour in place of all or part of the potato starch and tapioca starch typically used in the gluten-free flour mix. Get the small size fries at Mcs instead of the super size (you are already escaping lots of carbs by having the hamburger without the bun). Try one of the alternate sweeteners when you bake. Use agave nectar mixed with maple syrup on your pancakes. If you are really serious and need to loose weight, look into the syndrome x diet (low carb) or Atkins diet (more drastic: almost no carbs). There are even gluten-free low-carb bars that you can have instead of eating a candy bar (Think-thin now states gluten-free on the labels of their low carb bars that are GF; they are available at Trader Joes).

I know that the idea of adding further restrictions to an already-restricted diet can be frustrating, but at least cheating isn't life threatening and it isn't a required diet for life (unless you are diabetic), but just when you want to loose weight. If anyone wants gluten-free low-carb recipies and suggestions, let me know.

[Guest guest]

I would very much like the bread recipe you mention. Thank you for the information; I'll follow up with further investigation.

I'm in San Francisco and also north of San Francisco (The Sea Ranch.) If there are any activities in these areas, I'd certainly like to know about them.

Harper

In a message dated 1/21/2004 7:17:51 PM Pacific Standard Time, shersom@... writes:

From: Newbury [mailto:pknewbury@...] Sent: Wednesday, January 21, 2004 2:48 PM Subject: [ ] Weight gain and celiac disease

One thing celiacs should be aware of is that many of the foods celiacs can eat are "high glycemic." This means that they are quickly and easily metabolized. This puts lots of glucose (energy) into the body very fast. Unfortunately too much all at once overwhelms the body's ability to absorb it, and excess glucose is toxic. This can result in insulin resistance (which has it's own set of symptoms) and, for some, type 2 diabetes (whether you have this problem is individually determined by your metabolism and is not related to CD). Another result is that some of the extra glucose is converted to fat. That is a very simplified version of how this all works (for more information on insulin resistance--sometimes referred to as syndrome X--there are many sites in the web; also a good article about this appeared in the February 2004 Discover magazine), but the upshot is, for most of us, eating lots of high-glycemic foods leads to weight gain. Not only that, but now that you are on a gluten-free diet, your gut has healed and is able to absorb fat and carbohydrates from your food much better than it ever has before.

[Guest guest]

My GI's generally foolish nurse (she does mean well) assured me that I would lose all my excess weight once I went CD. (I had gained 40 pounds in a month from Prednisone used for another autoimmune disease.) That just didn't sound right to me. Now I know a little more about why it didn't sound right. And wasn't. (Actually, I gain only when my Prednisone dose is increase, but I don't lose, ever.)

Harper