Celiac disease and weight gain

I have been eating gluten free since 2003. This diagnosis came after I had had years of intestinal issues, starting from the time I was 10 years old, in 1986. 

 Eating gluten free has not been easy. First, I couldn't find gluten free flours that tasted good. Then, in 2008, I was introduced to the Domata Flour brand. This is a cup for cup substitution mixture. This brand also has xantham gum already added into the mixture, which helps to hold the flours together, as a replacement to gluten.

Over the years, I have experimented with several gluten free flour blends. Pamela's kitchen, Gluten free Mama, Betty Crocker Gluten free Biscuit mix, straight almond flour, and others.

In 2003, I was also diagnosed with hypothyroidism. This condition is common in individuals with Celiac disease. Since Celiac is an autoimmune disease, other autoimmune issues tend to follow. 

Weight gain is prevalent in individuals with hypothyroidism.

 By the end of 2003, I had gone up to a size 10, despite taking my thyroid medicine every day, and intense exercise daily. 

Over the last 13 years, I have struggled to lose the weight, trying different "diets", such as:  calories counting, exercise plus calorie counting, exercise alone, decrease fat intake, and decrease sugar intake.

At the end of 2013, I began going to the gym every week. Then, at the beginning of 2014, I began to bake with almond flour. I also started to use natural sweeteners like agava nectar in place of white and brown sugar.

Despite these changes, I havent seen any weight loss. I have also been experiencing more frequent hypoglycemia episodes.

I now want to focus on what I recently discovered.

I found a new Doctor in town who focuses on a low carb "lifestyle modification" to help patients lose weight.  From what I have heard, there has been a high success rate for those who follow this modification. 

Due to my low blood sugar attacks, I did a glucose tolerance test last week. The results show that I probably have hyperinsulinemia.

 http://en.wikipedia.org/wiki/Hyperinsulinemia

What is connection between celiac, gaining weight, and carbs?

Well, most gluten free flours are made with potato, rice and corn flours. These flours are very high in carbs.

Why do we see blood sugar problems and weight problems in people with celiac disease?

 Please read:

 

 "Insulin is released by the pancreas after you eat carbohydrates. This causes a rise in blood sugar. Insulin assures your cells receive some blood sugar necessary for life, and increases glycogen storage

 However, it also drives your body to use more carbohydrate, and less fat, as fuel. And, insulin converts almost half of your dietary carbohydrate to fat for storage. If you want to use more fats for energy, the insulin response must be moderated."

 http://www.mercola.com/article/carbohydrates/lower_your_grains.htm

 

So, in short:

Celiac people want their bread, cakes, biscuits, cookies, and pasta, like every one else. So, they eat pre-made gf products or they use gluten free baking mixes. 

Grains that are gluten free are also high in carbs. Hence, over time, people using gluten free grains tend to gain weight.

 

This week I started a lifestyle modifcation.  

This is very low carb diet, high fat (good fats, like olive oil and coconut oil), egss and cheese.

meat and veggies are allowed (no carrots , potaoes or tomatoes), sugar free jello, heavy whipping cream, pork rinds, and almonds.

20 carbs or less per day.

No milk, bread, fruit, pasta, candy, sugar, chocolate. 

 

I will be your guinea pig. If I follow this plan, I should not only reduce the vicious cycle causing hyperinsulinemia, but I should also lose this excess weight.

 

Wish me luck!

 

  

 

 

 

 

 

 

 

 

 

Gluten free chocolate cake: Gluten Free Cooking, Gluten free deit and protein. Gluten Free diet and reduded sugar

Hello lovely Gluten Free people,

 Here is a gluten free cookbook that I was introduced to at Christmas by my Mom. The recipes use almond flour only and replace cane sugar with agave nectar for baked goods. It also uses grape seed oil to replace butter or olive oil. 

Agave Nectar is also a good alternative for indiviuals who have diabetes because it has a lower glycemic index.

I love this cookbook because it addresses some of the nutritional concerns that people with gluten intolerance, celiac, and lactose intolerant individuals have. 
Also, it helps those who are trying to eat a more healthy diet in general. 

Grape seed oil can be expensive, so you could also use coconut oil for the recipes in this cook.  Some people cant digest grape seed oil or coconut oil well, so the oil can always be modified in these recipes.


The chocolate cake below is a recipe from this book.
This cake is made with whipped cream, so it does have dairy on it, but this could be easily substituted with another GF, reduced sugar frosting. 

This year I have started to eat less cane sugar. Ive started using agave nectar in my baking and have been replacing unsalted butter with coconut oil.
Sometimes people with Celiac disease develop other health issues, like thyroid disease and weight gain due to eating grains that have higher amounts of carbs than wheat flour.

Almond flour has less carbs than corn, rice and potato flour. It is also a good alternative if you cant digest coconut flour very well. 

I have read recently that eating too much almond flour, over time, can cause some other health issues. Always consult a doctor or a nutritionist before starting a new diet.



















2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract


Preheat the oven to 350 degree F. Grease a 9-ince cake pan with grapeseed or coconut oil and dust with almond flour.

In a large bowl, combine the almond flour, cocoa powder, salt and baking soda.
In a medium bowl, combine, the agave nectar, eggs, and vanilla extract.                                        
Stir the wet mixture until thoroughly combined. batter into the prepared cake pan.

Bake for 35-40 minutes until toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 1 hour, then serve                                                                          .                                                                       

Elana Amsterdam's "The Gluten-Free Almond Flour cookbook." p. 84

 

 Chocolate Coconut Macaroons

1 1/2 cups almond flour OR GF flour of your choice
1/2 teaspoon sea salt
2 cups unsweetened shredded coconut OR sweetened coconut
1/4 cup unsweetened cocoa powder
3 egg whites
1 cup agave nectar IF using unsweetened coconut. 1/2 cup agave nectar if using sweetened coconut

 

 

 

Directions:

Preheat the oven to 350 degrees. Line large baking sheet with parchment paper. 

In a large bowl, combine almond flour, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a mixer. Blend in the agave nectar. 

Fold the wet ingredients into the almond flour mixture.

Spoon the dough 1 tablespoon at a time onto the prepared baking sheet, leaving 1 inch between each macaroon.

Bake for 15-20 minutes, until golden around the edges. Let the cookies cool on the baking sheet for 30 minutes, then serve.