Gluten Free Diet Causes Diabetes

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Gluten Free Facts

The Basics What is gluten? Gluten is the protein found in wheat, barley, rye and related wheat species such as spelt and kamut. It helps baked goods keep their form and chewy texture and is also added to other food items more and more, both for consistency and taste purposes. Helpful Hint: Buckwheat, contrary to its name, is not actually wheat and does not contain gluten. What foods contain gluten? The obvious foods that contain gluten include foods made from a flour base. Wheat, barley, and rye based breads, cookies, pastries, and bagels all contain gluten. However, hidden sources of gluten are abundant in many packaged goods from soy sauce to spice mixes, to breath mints. More and more companies are voluntarily labeling their products as gluten free and some even go through a gluten free certification process. Here is a short list of foods that can have hidden gluten: Sausages Luncheon meat Blue cheese Gravy and gravy powder Baked beans Self basting turkeys Sauces Soups Seasoning Mixes Mustards Instant coffee Brown rice syrup Chocolate Potato chips Soy sauce Hot Chocolate Licorice Pickles Salad dressings Curry powder White pepper Malt vinegar Marinades Candy Breath mints Oats (wh Continue reading >>

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Popular Questions

  1. WVSweetie Pie

    I'm not sure that I am posting in the correct forum or not, but...I have been gluten and dairy free for about 2 years now. I'm self-diagnosed as intolerant after having had a colon resection 4 yrs. ago and experiencing increasing difficulties since then. I've read a lot and educated myself a lot since that time and don't need a "certificate" to tell me what my body already knows. I cannot tolerate gluten & dairy products without bloating, horrid gas, diarrhea, and minimal cramping.
    My question is this: my blood test results are approaching the questionable range for diabetes (105 last week). I try to be pretty good about eating healthfully, but since switching from whole wheat/whole grains to gluten-free flours (even though some are whole grains), I wonder if this can account for this increase in my blood sugars and throw me then into diabetes? I know that I now eat too many carbs (I cook my own foods-not packaged stuff)especially when I don't have something cooked to eat...especially gluten-free bread. I am 69 years old with hypertension, hyperlipidemia, & arthritis (all well-controlled with meds) and I'm not obese although I could stand to lose 20-25 pounds. Anyone have any thoughts on this?

  2. missy'smom

    After 2 years gluten-free. I went in and asked for an oral glucose tolerance test because I was still more fatigued than I wanted to be and knew that the OGTT would provide a very good picture of where I was at. I walked out with a diabetes DX. Those of us with celiac disease are more at risk for autoimmune diabetes-T1 and T1.5. Some who go gluten-free report a reversal of blood sugar issues, while others like myself have no such luck. I am insulin deficient, there is not much room for getting insulin producing capacity back. If you are overweight and insulin resistance is a problem, then weight loss can help that as well as meds like Glucophage. You want to stay away from any meds that cause the pancreas to push out more insulin, that will just burn out your pancreas.
    What does that number represent? A fasting blood sugar? Any one-time blood sugar number does not have much meaning. You really want to test before a meal, a at 1 hr. after that meal and at 2 hrs. after the meal, that will show what impact your meals have. You want to sty under 140 at all times. 140 is the number at which damage starts to occur in tissues. The best way to manage blood sugar IMHO is a low-carbohydrate diet.
    Here is a good site that explains what all the numbers mean and what targets to set for good health. Most docs wait too long to DX so be informed and advocate for yourself. http://bloodsugar101.com/ This can be very manageable but it is key to catch and manage it as early as possible.

  3. missy'smom

    To answer your question, I don't believe that gluten-free diet or the change in carbs will cause diabetes. If you have impaired tolerance for glucose(which carbs are turned into) then an increase in carbs, especially rapidly processed carbs will cause more of a strain on your system. Not all carbs are created equal, there are the refined carbs (gluten-free or not)white things-rice flour, white potatoes, sugar etc., the whole grains are more slowly digested so will hit the blood stream more slowly, however for some who have more impairment, they are still too carby, then there are starchy vegetables and finally low-carbohydrate veggies, which have the least impact on blood sugar. Things like nuts have carbs but have less impact on blood sugar, which is why some who manage blood sugar with a low-carbohydrate diet use almond meal and flax meal as their sole flour in baking. Coconut flour is also used.
    The human body, in general has a limited ability to process carbs so overloading in quantity or quality will eventually lead to impairment in many people.

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