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.
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?
"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."