When the doctor confirmed I had celiac disease AND allergies to dairy, corn, eggs, soy, and a bunch of other foods, the first thing I thought was What would I eat? The second thing that popped into my mind was At least I’ll lose weight! Trying to shed pounds for decades, I figured all those food restrictions would surely make that horrid digital scale go down.
That was eight years ago and I’m still overweight. This embarrasses me. I’m the person who orders grilled salmon or chicken and a salad with olive oil and lemon, yet I’m the fattest one at the table.
My weight also makes me angry and a little depressed. I mean if I can’t eat cheesecake and lasagna for the rest of my life, let me at least look good in a pair of skinny jeans.
Before diagnosis and for a long time afterwards–while I was learning how to eat sans gluten, dairy, eggs, soy, and corn–food didn’t last long in my body, if you know what I mean. So one would naturally assume, I’d lose weight. Nope. Didn’t happen.
So I went to see a nutritionist. After much testing, she said I was malnourished. This seemed funny considering my pant size was creeping up. She put me on a nutrient-rich diet with much more protein than I’d been consuming and I felt great for the first time in years.
But I didn’t lose weight.
Okay, time to come clean. During these early years of food-restricted eating, I did test the gluten-free products. I mean I was feeling pretty sorry for myself that I’d never eat pizza or a croissant or an omelet ever again. So when I came across a processed gluten-free product that was also dairy-free and soy-free, I had to give it a try. Prime example: Amy’s Rice Macaroni with Non-Dairy Cheeze Plus companies kept sending me free food in hopes of a blog review. I had to eat them–it was part of my job.
Turns out a lot of those allergy-friendly treats are high in calories, fat, carbs, and sugar. That Amy’s Mac & Cheeze? 400 calories, 16 grams fat, 10 grams saturated fat, 47 grams carbohydrates, 6 grams sugar. Sure my metabolism was out of whack, but those gluten-free/soy-free/diary-free chocolate chips I popped into my mouth weren’t helping either.
Also turns out I’m not the only fat celiac. A 2008 study from Northern Ireland found weight gain is common in patients following a strict gluten-free diet. The University of Chicago Celiac Disease Center summarized three possible explanations for weight gain based on this study as well as some other European studies (Impact, Spring 2008, Vol. 8, Issue 2).
First, when the small intestine heals after eliminating gluten, nutrients are absorbed more normally. Dietary carbohydrates, proteins and fats then contribute calories to the body. For many celiacs who lose too much weight, this is a desirable outcome. For those of us struggling with too many pounds, not so much.
Another possibility for packing on the pounds is gluten-free substitutes often contain higher amounts of fats and sugars than the wheat/gluten versions. So many of us food-restricted folks are so busy reading the labels for gluten and allergens that we forget to check for calories, fat, carbohydrates, and sugar. I have also noticed potion sizes for gluten-free foods are often smaller than foods with gluten, and I eat two servings instead of one. Oops.
Finally, adults with malabsorption from undiagnosed and active celiac disease may consume more food and not gain weight. Once on the gluten-free diet, they may find they must eat less to maintain a healthy diet. Before I knew what was wrong with me, I was often hungry–food never stayed in me long–and I even craved the very foods that I later learned were making me ill. After diagnosis of celiac and food allergies, I felt so restricted I didn’t really look at how much I was eating. Sometimes, especially when I travelled, I overate because I never knew when my next meal might come. Sure, I often ordered the salad or the plain burger without a bun, but I also grabbed that bag of gluten-free potato chips in case I got hungry later.
I’ve come to realize I can’t keep blaming my tight pants on a broken metabolism. Starting WeightWatchers last summer–Is this my third time?–was a game changer. I began to start paying attention to the portions of the allergy-free food I put on my plate. Rather than just examining labels for caramel coloring and maltodextrin, I paid attention to the nutritional labels as well. With WeightWatchers allotting me 30 points to eat each day, whole foods are much better choices than processed foods such as Amy’s Rice Mac and Non-Dairy Cheeze (16 points!). I now know the dairy-free yogurt, the agave nectar I added to my morning coffee, even the Ruby Red Grapefruit in juice I ate as a “healthy snack” are all loaded with sugar.
I’m losing around two pounds a week and feeling better than I have in years. The WeightWatchers program encourages me to track everything I put in my mouth and it’s been easier pinpointing what foods contain an ingredient I react to. For example, I thought I could eat a little corn but every time I eat citric acid derived from corn I feel sick. No more citric acid for me.
I’m not endorsing WeightWatchers here, but I am suggesting if you’re food-restricted yet struggling with unwanted pounds, you may want to take a closer look at those allergy-friendly food labels and the amount of food you’re consuming.
I’d love to hear your thoughts.