Balancing Diabetes And Celiac Disease
Have you ever stood in the middle of a see-saw, right over the center with one foot on each side? Trying hard not to put more weight on one side to keep it stable? Unless you are incredibly focused, it can be very difficult to keep a proper balance without one side touching the ground. The struggle is similar when trying to balance two medical conditions, such as diabetes and celiac disease. While each one has specific needs, they both need to stay balanced which can be hard to achieve. This article explains celiac disease and its relationship with diabetes. What is celiac disease? It’s a condition where the body recognizes gluten, a protein found in some foods, as a poison. The body tries to attack it to prevent it from being digested and entering into the bloodstream. When someone with celiac eats gluten (which is found in foods that are made with rye, wheat, or barley), the small intestines react by changing the lining. Normally, there are long, fingerlike structures that line our intestines that absorb the nutrients in the food that we eat. With celiac disease, those finger-like structures become flat to protect the body from absorbing the gluten. Additionally, the gut stops making digestive enzymes, to also prevent from any absorption. The image below gives a good illustration of what happens in the small intestines when gluten is eaten. The problem with this is that over time, it permanently damages the small intestines and prevents nutrients and vitamins from being absorbed. Long-term malabsorption can cause issues such as: Osteoporosis Anemia Infertility Organ disorders Delayed puberty Stunted growth Inability to gain weight Weak tooth enamel Seizures Depression Currently, 1 in 133 healthy people have celiac disease, and that number seems to be increasing. Bec Continue reading >>
Grocery Budget Makeover – Celiac And Diabetic Diets
Sign up to receive FREE weekly emails with recipes, coupons and other money saving tips right into your inbox. Become a friend on Facebook too AND/OR join the $5 Meal Plan Family and get meal plans delivered to you each week! Jennifer writes… I have Celiac disesase and also can’t have milk products or soy and my husband has Diabetes. We shop mostly at WalMart, with trips to Food Lion, Lowes, Harris Teeter and Kroger for sales. We live in Clayton, NC which is close to Raleigh, NC. We are simple eaters: we like meat, except liver, we eat potatoes, rice and most vegtables, we don’t eat brussel sprouts, broccoli,or squash. But we are open to trying anything. The hardest thing is finding things I don’t have to make two meals because my gluten free isn’t always the best tasting and because of my husbands diabetes, I don’t want him feeling punished by food because of my celiac. Our weekly grocery bill is between $150 and $250 per week. I would love to only spend $100 per week on groceries. What can we do? A few suggestions from me… 1. Make a “static meal plan” using meals that you both like. For example, some form of Meat and Potatoes in the slow cooker on Mondays, some form of Chicken and Rice on Tuesdays, Anything Goes Salads with Chicken on Wednesday using up leftover chicken from Tuesday, a Beans/Lentils meal on Thursdays, some form of Chili with vegetables on Fridays, etc.. (Here are my gluten free recipes, my dairy free recipes, and my GFCFSF recipes, if you need some inspiration.) 2. Batch cook a few of each of your favorites so you don’t have to stress about cooking 2 different meals all the time. You’ll already have them made. 3. And it may just be that 2 or 3 nights a week, you eat different things. While it might be frustrating, it might be nec Continue reading >>
Celiac Disease And Diabetes 5-day Meal Plan
Designed by CDF Registered Dietitian Nutritionist, Janelle Smith, the Celiac and Diabetes 5-Day Meal Plan helps those with a dual diagnosis of diabetes and celiac disease or non-celiac wheat sensitivity to eat nutritiously and safely. IMPORTANT: Always check food labels to get the most accurate carbohydrate count for dosing insulin. Consult your endocrinologist or certified diabetes educator/dietitian to help modify the meal plan for your individual needs. Monday Breakfast – GF Banana Oatmeal (65 g carb, 452 calories) 3/4 cup Bob’s Red Mill quick gluten-free oatmeal (44 g carb) ½ banana (15 g carb) 1/8 cup walnut pieces (2 g carb) 1/3 cup 1% fat milk (4 g carb) AM Snack – Cheese and crackers (14 g carb, 207 calories) 1 oz cheddar cheese (0 g carb) 10 Crunchmaster Multiseed crackers (14 g carb) Lunch – Turkey sandwich (62 g carb, 459 calories) 2 slices Rudi’s multigrain gluten-free bread (34 g carb) 4 oz sliced turkey (2 g carb) 1 tsp mayo, 1 tsp mustard, romaine lettuce, tomato (1-2 g carb) 1 medium-large apple (24 g carb) PM Snack – Pretzels and hummus (14 g carb, 78 calories) 12 Snyder’s GF pretzel sticks (12 g carb) 1 tbsp plain hummus (2 g carb) Dinner – Chicken Pasta Alfredo (61 g carb, 474 calories) 1 serving Dairy-free pasta alfredo (44 g carb) 2 tbsp sundried tomatoes (10 g carb) 1 grilled chicken breast (0 g carb) 6 grilled asparagus spears (6 g carb) Dessert – Strawberries and cream (14 g carb, 84 calories) 1 cup strawberries (12 g carb) 2 tbsp whipped topping (2 g carb) Tuesday Breakfast – Hot cereal topped with yogurt (62 g carb, 459 calories) 1/2 cup cooked (¼ cup uncooked) Hodgson Mill buckwheat with flaxseed (33 g carb) ½ cup nonfat greek yogurt (5 g carb) 2 tsp honey (12 g carb) 10 hazelnuts chopped (5 g carb) ½ tsp ground cinnamo Continue reading >>
Vegan, Gluten-free And Diabetic?
By Leslie Vandever Can you have type 2 diabetes and eat a vegan, gluten-free diet safely? How do you get enough protein? What about fruit? Is it taboo for people with diabetes? These are all great questions. Let’s get answers. The gluten-free diabetic It can be tough to know what to eat when you have type 2 diabetes. Everything seems fraught with blood-glucose-raising danger. Switching to a vegan, gluten-free diet will only make it harder, right? Well, no. First, let’s talk about gluten so we know what we’re giving up by going “gluten-free.” What is gluten, anyway? Gluten is a sticky, powdery protein, composed mainly of glutelin and gliadin, that’s present mainly in wheat, but also in barley, corn, and rye. The gluten in wheat flour makes it perfect for baking because the gluten binds with carbon dioxide and expands when heated. Gluten is also used as a binding agent in some spices. The word “gluten” is Latin, meaning “glue.” Unfortunately, some people have celiac disease, an immune-system reaction to gluten that causes inflammation and, over time, damage to the lining of the small intestine. Most people don’t have digestive symptoms of celiac disease. Those who do may experience bloating and diarrhea, constipation, acid reflux and heartburn. Other symptoms can include anemia, joint pain, an itchy, blistery skin rash, nervous system injury causing tingling in extremities, headaches and fatigue. Celiac disease may prevent the absorption of nutrients from the small intestine and cause malnutrition and weight loss, too. Some people don’t have celiac disease, but may be allergic to the gluten in wheat products and feel ill when they eat them. It’s called non-celiac gluten intolerance. When you go gluten-free, you totally eliminate anything made wit Continue reading >>
15 Gluten Free, Low Carb & Diabetic Friendly Breakfast Recipes
15 Gluten Free, Low Carb & Diabetic Friendly Breakfast recipes to get your New Year off on the right track! I don’t know about you but I am ready to rid myself of all the heavy carb filled foods in the house and start with some healthier breakfast options for our family. If you’re like me, you may have to limit your carb intake in order to maintain a healthy weight or if you are trying to lose weight, limiting the intake of carbs, healthy ones or not, is the best way yo see results. So often even with the best of intentions come the New Year, the carbohydrates are what we turn to when we need a comforting meal. I made this list showcasing some of the best recipes around the web for low carb, gluten free choices so that you can see all the wonderful options out there. With a little planning and even some make ahead days you can enjoy a healthy breakfast every morning. If you’re in need of some help to get you back on track with healthy eating or removing sugar from your diet I have Sugar Detox Program available. I will be doing the program with you as well since I need to lose about 5-8 pounds since I began blogging, you can read about my story here. I also have a one day Cleanse Day to get you started on the right track! Portions have always been an issue for me, can you relate? The reason these recipes below are so wonderful is many of them are perfectly portioned and easy to make them freeze-able or to pack to go as well. Here’s to a Fabulously Healthy and Happy New Year reaching goals and accomplishments! Cheesy Spinach Baked Eggs Continue reading >>
Go Gluten-free All Day
These gluten-free, diabetic-friendly recipes are tasty and easy to make. We've included breakfast, lunch, dinner, snack, and drink recipes so you can be gluten free throughout your day. Continue reading >>
Coeliac Disease And Diabetes
Coeliac disease is a lifelong condition where your immune system reacts to gluten, a protein found in wheat, rye and barley. This immune reaction damages the lining of your gut, making it hard to absorb nutrients from food properly. Coeliac disease is more common in people with Type 1 diabetes because both are autoimmune conditions. Up to 10 per cent of people with coeliac disease also have Type 1 diabetes. If you have Type 2 diabetes you’re not at increased risk of coeliac disease as Type 2 diabetes isn’t an autoimmune condition. However, there are many people who have coeliac disease, but don’t know it. Here, we answer all your questions about the symptoms, treatment and management of coeliac disease and diabetes. What are the symptoms? They range from mild to severe and include: diarrhoea bloating nausea mouth ulcers tummy aches unexpected weight loss (but not in all cases) hair loss anaemia What is the treatment? Coeliac disease is not the same as having a food allergy or being sensitive to particular foods. The only treatment, once you have been diagnosed, is to cut gluten out of your diet completely for the rest of your life. How can I tell if a food contains gluten? New UK food labelling laws make it easier to choose gluten-free foods. By law, manufacturers must list the ingredients containing gluten in bold. These include wheat (including spelt, Kamut and seitan), triticale, barley and oats. Common foods and drinks that aren’t suitable for people with coeliac disease include: wheat barley (including products that contain malted barley, such as malted drinks, beers, ales, lagers and stouts) bulgar wheat couscous durum wheat einkorn emmer (also known as faro) khorasan wheat (commercially known as Kamut) pearl barley rye seitan semolina spelt triticale Can Continue reading >>
Celiac Disease And Type 1 Diabetes
There is a sure connection between Celiac Disease and Type 1 Diabetes. Individuals with CD are more likely to have other autoimmune disorders than the general population. For example, 5-10% of those with CD also have Type 1 diabetes. Even if you do not have diabetes, this is important information. Chances are you know a diabetic. If you do, share this information with them, especially if they have symptoms of celiac disease or unresolved health issues. You may help someone progress along the path to optimal health by doing so. Before we dive in to look at the CD-Type 1 Diabetes connection, let’s first understand exactly what diabetes is. We’ll focus on Type 1 diabetes, the type associated with CD. Next, we’ll expose a few not-so-sweet myths about diabetes and check out the facts science has for us. Finally, we’ll talk about a few challenges faced by diabetics when they first go gluten free. What is Diabetes? Diabetes affects nearly 26 million individuals in the US. Formally known asDiabetes mellitus, diabetes refers to a group of diseases resulting in high blood sugar. {blood sugar ~ glucose, the body’s primary source of energy, in the blood} Even though we like to keep it simple, we need a little more information than just “high blood sugar” to have a solid understanding of diabetes. Let’s look at how the body’s systems work together to regulate our blood sugar. Then, we’ll see what happens when things don’t work exactly as they should. When we eat, food is broken down into glucose, the main source of energy for our cells. Some glucose travels from the intestines directly into the blood. This causes the pancreas to produce insulin. Insulin signals cells in the body to allow glucose in for immediate use as energy, or to be stored for later. {pancre Continue reading >>
The Diabetes And Celiac Diet
There's no cure for celiac disease, but people can manage it by eliminating gluten from their diet. People with diabetes have additional challenges in going gluten-free, but a healthy diet for blood-sugar management can easily be made into a gluten-free diet with some careful shopping and substituting. Here are some tips for managing this disease duo: Follow a whole-food meal plan. A gluten-free dinner consisting of a serving of protein (broiled or baked), steamed vegetables, a small serving of brown rice, and a small piece of fruit for dessert can also work well for managing your diabetes. Buy gluten-free foods . Health food stores and most mainstream grocery stores now carry gluten-free products. If your diabetes management plan allows for pasta, rice pasta is an excellent substitute, since the taste is very similar to wheat pasta. Watch your blood sugar levels. A diagnosis of celiac disease necessitates what may be a pretty dramatic change in your daily sources of carbohydrate. This means you're going to experience variations in your usual blood-sugar patterns, so be extra vigilant in testing. Continue to track your calories and carbs. Some gluten-free foods such as rice may be calorie- and carbohydrate-dense. Don't assume a sandwich made with gluten-free bread has the same amount of carbohydrates as one made with regular bread. Don't be afraid to dine out. Consult directories of gluten-free restaurants, at sites such as the Gluten-Free Restaurant Awareness Program. If a restaurant isn't advertised as gluten-free, ask your server to tell the chef that you can't have wheat, and find out how dishes are prepared. And be creativesome restaurants may allow you to bring gluten-free products for the chef to prepare. Meet with a registered dietician. It's complicated having Continue reading >>
Any Cake Recipe For Someone With Diabetes And Celiac Disease
Any Cake Recipe For Someone With Diabetes And Celiac Disease Updated 5 Jun 2008 , 10:53pmby penguinprincess Any cake(or dessert for that matter) with no sugar or gluten? Or am I up the creek? I bake gluten free aall the time, but prefer GF mixes for cakes so I can't help there. As for sugar, there is this stuff called Date Sugar, it is made from dried dates, and is finely crushed. It registers low on the glycemic index so it is generally considered safe for diabetics. If you can't find that you can try Agave nectar. /both of these are sweeter than sugar, so you need to use less than what the recipe calls for. If you decide to try a GF recipe, I recommend using Tom Sawyer GF flour. It doesn't have the funky tast that Bob's Red Mill has, and the Xanathan Gum is already added. One more thing, GF recipes require more baking powder than a regular recipe, I usually increase it by 1 or 2 tsp. Good Luck! Do you want cake mixes? Because you can buy them from any grocery store or health foods store. Or would you prefer from scratch recipes? I should mention that if the person is a Celiac and not just gluten sensitive, it is safer to use new cake pans, bowls etc. You can never be too careful. I have celiac disease. I dont use specific pans for me, and different ones for my kids and husband. I do use bleach however. I wash my pans with hot soapy water, and then rinse them with boiled water. Then I dip them in a bleach/water solution, and then rinse again with the boiling water, after I bake something that isnt celiac friendly in them. Like i said most grocery and health food store have the GF (gluten free) mixes but they are quite expensive. Like $6.79 for a cake mix that doesnt even fill up an 8-inch pan. I have several books that have recipes for cakes, and pies from scratch. Le Continue reading >>
Eating Right With Celiac Disease And Diabetes
Managing diabetes means monitoring your carbohydrate intake to help prevent spikes in your blood sugar levels. An additional diagnosis of celiac disease adds another layer of complexity to eating. Celiac disease is an autoimmune disorder in which people cannot tolerate gluten.1 Gluten is a protein found in wheat, barley, and rye—it helps dough rise and keep its shape and texture. Treatment of celiac includes eating a gluten-free diet. Common foods that are made with gluten include:2 pasta; bread; cereal; beverages such as beer; couscous; tortillas; crackers; cookies, cakes, muffins, and pastries; dressings, sauces, and gravies; and wheat-based flours such as white flour, wheat flour, kamut, semolina, spelt, and wheat bran. This list might seem overwhelming, but there are a variety of gluten-free versions of popular foods such as bread, pasta, and crackers that can be found in your local grocery store. For people with celiac and diabetes, however, it is important to consider the carb count—especially because many gluten-free foods are made with flours that contain less fiber and have a higher glycemic index. The golden rule? Get in the habit of checking the labels of anything you put in your mouth or on your skin (for both gluten and carbs). Hide-and-Seek with Gluten Labels can sometimes be deceiving. Just because something is labeled as “wheat-free” does not mean it is gluten-free. Always examine labels for buzz words such as wheat, barley, or rye, and if you have any questions, contact the manufacturer directly before eating. Certain additives in packaged foods contain traces of gluten—ask your healthcare provider or a registered dietitian nutritionist (RDN) who specializes in celiac disease for a complete list of unsafe ingredients and foods. It is also impo Continue reading >>
14-day Gluten-free Meal Plan: 1,200 Calories
Following a gluten-free diet is easy and delicious with this 14-day, 1,200-calorie meal plan. We've done the hard work of planning for you and mapped out 14 full days of meals and snacks that are free of gluten and gluten-containing ingredients and are balanced for a healthy diet. Because gluten-free diets can be lacking in certain nutrients like fiber, niacin, folate and vitamin B12, we made sure to include plenty of healthy foods to help you meet your daily nutrient needs. To be safe, always double check the labels of packaged foods and watch out for hidden sources of gluten, especially if you have celiac disease (an allergy to gluten). Not sure if this is the plan for you? We offer a variety of meal plans for different health conditions, needs and diets. Find the meal plan that works best for you. Meal Prep Tip: When buying a gluten-free bread, choose an option that is around 70 calories per slice. Watch How to Make Peanut-Chicken Cabbage Wraps Play Video Play Mute Current Time 0:00 / Duration Time 0:00 Loaded: 0% Progress: 0% Stream TypeLIVE Remaining Time -0:00 Playback Rate 1 Chapters Chapters descriptions off, selected Descriptions subtitles off, selected Subtitles captions settings, opens captions settings dialog captions off, selected Captions Audio Track Fullscreen This is a modal window. Caption Settings Dialog Beginning of dialog window. Escape will cancel and close the window. TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaque Font Size50%75%100%125%150%175%200%300%400% Text Edge StyleNoneRaisedDepressedUniformDropshadow Font FamilyPro Continue reading >>
Celiac Disease And Type 1 Diabetes
Home News Celiac Disease and Type 1 Diabetes Posted on January 1, 2014 by DiabetesDigest.com Staff in News Monitoring blood glucose. Reading food labels. Counting carbs. Isnt this enough? Why would a person with type 1 diabetes and no symptoms also have to worry about celiac disease? Actually, type 1 diabetes and celiac disease have a lot in common. For one thing, they are both autoimmune disorders. In autoimmune disorders, the disease-fighting cells of the bodyotherwise known as the immune systemmistakenly begin to attack the bodys own tissues. In type 1 diabetes, the immune system attacks the pancreas, and in celiac disease, it attacks the small intestine. Both diseases also are inherited and share some of the same genes that regulate the immune system. Celiac disease causes damage to the small intestine and can decrease the absorption of nutrients from food. Undiagnosed celiac disease can lead to anemia, osteoporosis, infertility, the development of other autoimmune disorders and even cancer. It can be diagnosed only by a gastroenterologist, a doctor who specializes in diseases of the digestive system. While the external trigger for diabetes remains unknown, one trigger for the development of celiac disease is a substance in food called gluten. This difference is crucial because it means that people with celiac disease can treat their condition by avoiding gluten. This has two very important implications: the intestine can repair the damage the disease caused, and the individual who follows a 100 percent gluten-free diet can avoid malnutrition and other serious complications. Like type 1 diabetes, celiac disease cannot be cured. The only treatment is a life-long gluten-free diet. Researchers have established that 10 percent of people with type 1 diabetes have been f Continue reading >>
Diabetes And Gluten: What You Need To Know
You’ve probably noticed a lot of food packages on grocery store shelves with gluten-free labels. If you have diabetes, you may be wondering if gluten is something you should avoid. Gluten is a type of protein found in certain grains. These include wheat, barley, and rye. Gluten can cause inflammation of the small intestine in people with celiac disease. This can result in symptoms that include: It’s necessary to follow a gluten-free diet for the rest of your life if you have celiac disease. Some symptoms of celiac disease are experienced by people with a condition known as non-celiac gluten sensitivity (NCGS). These people don’t experience the same kind of injury and irritation to the small intestine as those with celiac disease, but gluten intolerance can still cause physical and mental problems. Intolerance to other components of gluten-containing foods — such as FODMAPs, a group of fermentable carbohydrates — may cause physical or mental problems. NCGS can sometimes lead to fuzzy thinking and depression. About 1 in 100 people have celiac disease, but about 10 percent of people with type 1 diabetes also have celiac disease, according to the American Diabetes Association (ADA). Research suggests that there may be a genetic link between celiac disease and type 1 diabetes. Certain biomarkers in your blood that make you more likely to have celiac disease may increase your risk of developing type 1 diabetes. Both conditions have an inflammatory component, which causes the immune system to attack the body’s tissues or organs, such as the intestines or pancreas. There doesn’t appear to be a connection between celiac disease and type 2 diabetes. Gluten is found in many high-carb foods because they are often grain-based. High-carb foods can raise your blood sugar Continue reading >>
Living Gluten Free With Type 1 Diabetes
Today’s Dietitian Vol. 16 No. 1 P. 34 Celiac disease is common in patients with type 1 diabetes. Understand the genetic link between these conditions and ways to counsel clients and patients. A type 1 diabetes diagnosis demands major lifestyle changes that include dietary modifications, regular physical activity, and a strict medication regimen. A celiac disease diagnosis also requires significant lifestyle changes that involve eating a gluten-free diet. Each disease is tough to manage on its own, but if both are diagnosed, either simultaneously or years apart, life for clients and patients can become even more complicated. However, RDs can help clients manage their diabetes and celiac disease as they follow a healthful gluten-free lifestyle. Type 1 Diabetes and Celiac Disease The American Diabetes Association (ADA) reports that about 1% of the US population has celiac disease, while an estimated 10% of individuals who have type 1 diabetes also have celiac disease. Several studies have explored the possible connection between these two disorders. A 2002 study by Barera and colleagues published in Pediatrics investigated the prevalence of celiac disease in 274 children and adolescents at the onset of type 1 diabetes and the occurrence of new cases during a six-year follow-up. The researchers found that the prevalence of celiac disease in patients with type 1 diabetes was approximately 20 times higher than in the general population. “The overall prevalence of biopsy-confirmed celiac disease in the entire cohort of patients was 6.2%,” the authors wrote. They concluded that “sixty percent of [celiac disease] cases are already present at diabetes onset, mostly undetected, but an additional 40% of patients develop celiac disease a few years after diabetes onset.”1 R Continue reading >>
