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Blog Entries With Tag: Celiac
Posted: Mar 30, 2014
Okay that title in brackets almost sounds like Gangnam Style – I don’t have many sweet things in the house for after dinner indulgence. I’m not sure if it’s because I’m a diabetic or the way my Mum was (fresh fruit or occasional Betty Crocker mix in it’s own box cake were her favs for us). I just know that sometimes I get that urge to have something I consider sinful (e.g. ice cream is a rarity in my freezer – usually it gets freezer burn as I forget I have some).
So, lately, I’ve been playing around with recipes I’ve found online for making a brownie in a mug. The best one so far, that I came across is from Simply Recipes. It’s a no brainer. The only thing I did with it though – due to the carb count of the ingredients was a) make 1 portion into 2 nice sized treats; and b) go full out with making it gluten free as possible (I’m still new at this – so don’t shout me if there’s a hint of gluten in recipe below).
No, I have not been diagnosed with celiac. Though it seems many Type 1 diabetics are being diagnosed with it (and there’s a new test from Australia that says “ it doesn’t require a month or more of eating gluten or painful intestinal biopsies” along more accuracy of diagnosis). All I know is, that sometimes I’m finding I have a few of the symptoms of possible wheat intolerance – despite not eating masses of bread – and wonder …. am I or am I not allergic to gluten? So far, I’ve had no success in having my endo say yes to testing (some of my T1 diabetics online mates have said I should get it done – even in my later stages of life with diabetes). For now, while I learn to deal with some other new health problems in my life – I just skip along merrily – and deal with having a yummy brownie in a mug that doesn’t make my #BGnow go wacko afterwards and makes me smile!
So with a drum roll …. here’s my easy peasy recipe – that hopefully you will find as yummy as I do. Feel free to play around with the type of flour you want – just like I did. Also, I have made it with 50/50 sugar & Splenda – but that was only when using mixture of wheat/rice flour. It was great – but if I’m going to have something sweet – I might as well go all the way – with the real thing (see my little notes of other sweetners I've used below)!!!
Place flour(s), sugar, cocoa, salt, and cinnamon in a small bowl (see pictures). Stir with a fork to mix well. Next add oil, water, and vanilla to bowl. Mix well with a fork until the mixture is smooth and there are no clumps. Take TWO mugs and divide mixture into them. Place in a microwave (I do each one individually) – heat on HIGH for 1 minute. If you go more than 30 secs over – mixture may be too dry. I find 1 minute makes it purrfectly yummy texture – not overly dry – not overly goopy. Of course, this all depends on your microwave! As the original recipe states at Simply Recipes – “it should still be moist when cooked through not dry”. Let cool for a minute and serve with one of the toppings above.
To see a FULL set of pictures of this recipe along with extra descriptiions and tips - go to this link - and promise me - when you get there ...
DO NOT LICK THE SCREEN!!!
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Tags: BGNOW (1) blood sugar (1) brown rice (1) flour (1) fibre (1) coconut (1) celiac (1) gluten (1) dessert (1) unicorn (1)
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Posted: Jun 28, 2013
Recently I got together with some friends from high school. Sadly, it wasn’t for a happy occasion, like we have done in the past, but for saying good bye to a good friend of ours, who had battled breast cancer for 5 years, and sadly lost to it, as it invaded their body. I didn’t realise until last w/e when we got together to raise a glass to her time their time here on planet Earth – that they had become diabetic during those years. All of you know, from my past blogs and statements I’ve made within the social media …. “ if they’d had diabetes – they would be alive today “.
I found out that many have now become Type 2 diabetes (T2D). As one of my friends put it – their whole family has it – so they “inherited” it. I had to hold my tongue back on their statement, as I’m still on the fence post about whether Type 2 is passed on. I am under the belief that the rise of Type 2 diabetes has a lot to do with how we now lead our lives, such as inactivity, foods that are eaten … the list goes on.
One thing I performed as soon as I arrived at my friend’s house for the good bye party – was test my blood sugar (BG) after the 2 hour drive. I’m getting better now, as an insulin dependent gal to test before I hit the road. I pulled out my little Lolita who was interviewed a few years ago otherwise known as my FreeStyle Lite meter. Of course, they thought this was a nifty little meter (I have cool skins for it). They thought I was such a good diabetic to be testing my BG, but of course, with wine and food awaiting me, I wanted to make sure I’d be in the good zone (neither going low or high).
One thing that one of my Type 2 Diabetic (T2D) friends told me when we started talking about my scribbles here at Diabetes1.org and my Facebook/Twitter posts – was how different we feel when we go either low or high. For myself, I feel tired when I go low, and when I go high, which isn’t too often, I don’t tend to feel much different. For them, it was going high that made them feel tired. Maybe being a Type 2 diabetic – the symptoms of our blood sugar number varies?
One of them is using Victoza – which according to my Mum – her sister uses – and it appears to be working for helping her shed weight/keep BG's balanced BUT apparently she has become lactose intolerant since starting on it. I asked my friend if he had some of the symptoms that my Aunt has – and they said yes (they love cheese like I do – it’s a low carb food!!!). It’s hard to say after reading the link above on Victoza if the stomach/bowel problems could be all due to lactose intolerance – since this is a common complaint of many Victoza users. Therefore, the only way to find out if you are lactose intolerant is to either do it the inexpensive way – of cutting out lactose products – and then reintroducing them OR the more scientific way of knowing for sure – is a hydrogen breath test.
The other scenario –since symptoms are similar is having a wheat and gluten intolerance. It’s an iffy there as far as self testing goes –as you can tell by this link from the National Foundation for Celiac Awareness (NFCA).
Just remember –anything you read on the Internet – even from me – ALWAYS question your health care practitioner. about what is happening if you’re taking Victoza or have other health problems. Take note of some of the things you’ve read here – and be an advocate of your own health!! If you don’t ask – you’ll never know.
Hmmm, the things I learn about when I start to research for a simple blog!
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Tags: high blood pressure (1) osteopenia (1) osteoporosis (1) test (1) breath (1) hydrogen (1) Celiac (1) Lolita (1) Freestyle Lite (1) T1D (1) T2D (1) hypoglycemia (1) hyperglycemia (1) BG (1) blood sugar (1) Victoza (1) wheat (1) gluten (1) intolerance (1) lactose (1)
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Posted: Oct 21, 2012
If you’ve read my blogs over the past year – I’m having difficulties with attaining what I consider for myself good blood glucose (BG) readings with my hormones being all over the place. It’s slightly, no, I should be honest here, is making me very annoyed at my control not being like it was (going from an A1C of 6% to 7.2% makes me cringe at the damage being done internally to my organs).
One thing that I have recently been experimenting with (besides tweaking my insulin dosage on George Michael my Animas 2020 pump) – is trying to eat even more healthy than I do now on a limited budget (hey good food doesn’t come cheap). I have currently started to test out gluten free products in my meals more often – from flour to pasta. You name it, I’m testing out the reaction to these foods against my BG meter results as well as my taste buds. Now, they may not be low carb (gluten free pasta is just the same as regular whole wheat pasta) – but I’m discovering that the lack of gluten seems to not make as big a spike in my 2 / 4 hour BG tests with the results later (say going to beddy byes) are not not showing a result of 10-15 mmol/l (180-270 mg/dl) reading. I then have to give a correction dosage at that time to wake up with the hopes of being in my happy zone of BG reading. Even with a few middle of the night BG tests – where things seem to be alright (e.g. no hypo) after the correction dosage prior to my experiment with gluten free products – I go back up (hello Mr. Dawn Phenomenon). I'm finding the reverse is opposite when I've eaten a meal prepared gluten free!
I’d written a blog last year about Celiac/Coeliac disease after meeting up with a group of teens with Type 1 diabetics (T1D). It seems to be very common when they are diagnosed, and also adults have the same problem (e.g. Ginger Vieira). I’ve not been diagnosed with it, but slowly have been introducing more gluten free products into my diet (and my DH as well – he’s a good guinea pig of my meals). Though, sorry, won’t be able to give up good beer, which sadly isn’t gluten free but you never know – I may change that opinion as I sample beers that are available due to demand from public seeking this alternative type of beer for either health or taste reasons. There's even a blog written on the worst/best gluten free beers available!
So, have any of you tried this test yourself? To see if your BG results are better – with less spiking – more stability? If you have – I would love to hear how your results went – perhaps we can share some recipes – and if you’ve not checked out Katie Zeller from France at Thyme for Cooking …. she’s got some great recipes that are gluten free (her husband is now on insulin after pancreatic cancer destroyed his pancreas). The latest one I tried out (I have tried many) is this one – Barley, Zucchini and Goat Cheese casserole! It was lip smacking, drooling good (and if you're vegetarian - it's a meal in itself - but please do share).
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Tags: Zeller (1) Katie (1) Phenomenon (1) Dawn (1) barley (1) beer (1) Thyme for Cooking (1) blood glucose (1) BG (1) gluten free (1) Coeliac (1) Celiac (1) Katie Thyme (1)
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Posted: Oct 13, 2011
UPDATE: Here's a recent link that might help you understand this condition that affects Type 1 diabetics - https://www.verywell.com/the-gluten-free-diabetes-diet-562996 - but please feel free to carry on reading below - and pass on this information to anyone you think might find it useful!
FatCatAnna June 2, 2017
* * * * *
Lately I’ve been noticing that quite a few diabetics I meet (mainly young ones) have been diagnosed with celiac (or coeliac) disease. What is it? It’s a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is a protein found in wheat, barley, rye, and possibly oats. Really the way I understand it, it’s very much like diabetes, where it is all revolving around our immune system. For more indepth info – you can check out The Canadian Celiac Disease website http://www.celiac.ca/index.php
Some of the symptoms are:
A video from JDRFUK explains how T1* and celiac are very closely related and if you take the time to watch it – you will learn quite abit (it’s 17 minutes in length). In the UK I found out from a Mum whose diabetic daughter has coeliac disease, that a simple blood screening test is done most of the time for children when they are diagnosed with diabetes (though according to the video link above – it’s still abit of a controversy as to whether it should be done for EVERY newly diagnosed diabetic patient). I am not sure if the same applies in the United States – but my understanding from a few teens I met up with in July said that it is done all the time. I know that here in my province of Quebec (Canada) – according to Marco Bianchi from the Montreal Children’s Hospital that “we only screen for celiac if there is a presence of clinical evidence”. It is perhaps different in other provinces of Canada and the world. So would love to hear from anyone that has more knowledge then I do.
From what I’ve been hearing through the grapevine, the way that wheat is now grown is perhaps the problem that is causing the increase in celiac diagnosis. It is no longer “pure” – due to what is added in the growth stage of the wheat, and then when made into a product that is sold on our grocery shelves – is further compromised.
I heard from one person that says that since making their own bread at home, using a sour dough recipe, that they do not have any problems associated with celiac. Now, I’m not sure if perhaps they are using wheat that is grown from old stock seeds (this is now being done – as it appears that old seeds that have not been “modified” seem to not cause any problems … yet).
I know that some of the Canadian magazines I subscribe to seem to be posting more gluten free recipes this year (Chatelaine is one such as this gluten-free pizza dough recipe). I have also come across some restaurants in my travels that offer gluten free meals – but it is still a big worry for those that have celiac disease – where you can’t be exactly sure if the food you are eating has come in contact with any gluten product like you would with preparing your own food at home. Perhaps more chain restaurants will show on their menu a product that is gluten free, besides just catering to those who are watching their carb intake, etc.
*Also, from the research I did for this blog, apparently people who are not diabetic but have celiac disease are prone to becoming diabetic (Type 1 or 2), or have thyroid disease, and other health problems. Often lactose intolerance is present as well – but often disappears once a gluten-free diet is followed (results take about 2-3 months for improvement).
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Tags: JDRFUK (1) diet (1) gluten-free (1) children (1) wheat (1) Disease (1) Coeliac (1) Celiac (1) intolerance (1) Lactose (1)
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Posted: Jun 11, 2010
Recently I’ve been following Ginger Vieira on Twitter. Originally it was due to the fact we live within a few hours of each other, and she’d commented about the upcoming Montreal Jazz Festival that I'd tweeted about. From there, we connected, and I discovered that she’s not only a Type 1 diabetic like me, but also a power lifter and competed in a few national competitions over the years. Imagine, dead lifting 315 lbs, squatted 265 lbs, and bench-pressing 187 lbs! Serious training and commitment needed for that! Not only does she deal with diabetes, but also with Celiac disease , which means she has to eat a gluten-free diet. Not easy in today’s world of over processed foods!
What is even better, is she is like myself, on MDI (multiple dosage injections) and managing very well with all the exercise she does (I feel lazy compared to what her daily work outs are). She used to be on an insulin pump for 6 years, but after experiencing DKA (diabetic coma due to high blood sugars) – she decided to go back to daily injections – and so far – she has much better control. Like she says, “
She started a mission a few weeks ago to lose 10 pounds by August 15th – you can find her blog here. She put out a call to others to join her and a few of us have – among those are Sarah at Sarah Loses It, as well as Cherise aka Diabetic_Iz_Me who posts once in awhile here at Diabetes1.org and at Diabetes Daily. We all have goals to lose weight and have better control of our diabetes. Mine is to gain more muscle, which in the end will mean better insulin absorption and hopefully more level blood sugars (BG's). Not sure if I can lose 10 lbs in such a short time, but I’ll be happy with whatever I can lose (remember muscle weighs more then fat). It'll just be nice to do it with others that are trying to accomplish similar goals!
So far for myself – I started on Monday, June 7th – my initial weigh in is 152 lb / 69 kg and I’m trying to do at least 30 minutes of exercise every day. I try to aim to exercise with BG’s in the 100-200 mg/dl or 5.5-11 mmol/l. Lately I’ve been fighting with BG’s in the a.m. of under 100 mg/dl / 5.5 mmol/l – when I have time to exercise. I’ve managed to tweak my p.m. dose of Levemir to where I’ve woken up to good BG’s – so able to get in some cycling. My food intake hasn’t really changed from before. I try to eat no more then 120 grams of carb a day. Due to another gum surgery, and being “forced” onto antibiotics, my appetite isn’t the greatest. Main thing, I’m trying! I’ll be try to report back on a weekly basis each Monday with updates on how I’m doing.
So, anyone else wanting to join us? Come on Summer Days are coming!!!
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Tags: insulin (1) DKA (1) pump (1) exercise (1) diet (1) gluten-free (1) celiac (1) sugar (1) blood (1) BG (1) muscle (1) summer (1) loss (1) weight (1)
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