- Education Center
- Care Tools
- Clinic Finder
Blog Entries With Tag: gluten free
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).
Comments | | | | | |
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)
Related posts:My First Night with Dexcom G4 CGMS | Birthday Party | YOUR VOTE COUNTS! | D4D dogs that can smell a low blood sugar | Happy Easter | Airing out the house ... | Taking care of my pearly whites | When diabetes causes problems at work ... | Am so excited! | When your diabetic child is convulsing
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).
Comments | | | | | |
Tags: JDRFUK (1) diet (1) gluten-free (1) children (1) wheat (1) Disease (1) Coeliac (1) Celiac (1) intolerance (1) Lactose (1)
Related posts:Victoza and lactose intolerance - or could it be something else? | Day 4 - Diabetes Blog Week - To Carb or Not To Carb ... | Weight Loss Challenge for the Summertime | Dear Parents of Diabetic Children | Type 2 diabetic camp for children and KidsType2Diabetes.ca | Mama - Why Was I Chosen? | Memories of a diabetic child in the summer time! | Snacks for a road trip - the best part of travelling | Diabetes Blog Week : Admiring Our Differences | Testing with Gluten Free Foods!
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!!!
Comments | | | | | |
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)
Related posts:Type 1 vs. Type 2 | In a slump and scared | Surviving the Holocaust with Type 1 diabetes | My 13 year old self describing her DKA in the 70's | Edmonton man denied insulin for 20 hours | Crack Free #ShowMeYourPump | Jenna and The Hypo Fairy | Wearing a dress with medical gadgets | Pre-op visit with endo at hospital | When You're Hot, You're Hot