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Celiac and Diabetes October 28, 2008

Filed under: the Gluten Free Diet — seekthesethings @ 2:34 am
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After my husband was diagnosed with Celiac, we made our whole house a gluten free oasis. We sorted thru every every box and bottle in our cupboards, medicine cabinet, pantry, and food storage. We gave away boxes of food to our family, friends, and neighbors. I wanted C. to have piece of mind knowing that everything in our house was safe and would not make him sick.

A few months later I was diagnosed with gestational diabetes. We became expert at GF diabetic breakfasts (eggs, eggs, and more eggs!). Since then I have sought to become more aware of connections between celiac and diabetes. For example:

Did you know that children with Type 1 diabetes are more likely to need the Gluten Free diet than children thier age in the general population? Danish researchers have found that around 1 in 8 children with Type 1 diabetes also have celiac disease, these doctors conclude that regular screening for celiac disease should be conducted in all children with type 1 diabetes. (Source)

While no connection has been found between Type II Diabetes and Celiac Disease (source), Celiac’s can develop type II diabetes. One step you can take to lower your risk is to focus on eating a healthy GF diet. Did you know that 1/3 cup of white rice has 15 grams of carbs? Celiac’s with diabetes must limit their carb intake by eating fewer gf grains, fruits, and high-carb vegetables, and eating more lean protien and low carb veggies.

Did you know rice naturally has more sugar than whole wheat? To lower the amount of natural sugar in your GF Recipe’s, you can substitute brown rice flour for white rice flour.

If you have Celiac Disease and diabetes, a family history of diabetes, or other risk factors, please talk to your doctor about managing your blood sugar on the Gluten Free Diet.

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One Response to “Celiac and Diabetes”

  1. Aunt Jayne Says:

    I was diagnosed with type 2 diabetes at the same time that I was diagnosed with Celiac Disease. It has been quite a challenge to find foods that I can eat without worry but, after several months of research, I have found many solutions.
    I have found that Splenda works well in alot of my gluten free recipes but I use less Splenda than the amount of sugar called for.
    This article was very interesting – thanks


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