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Another problem

Saeeda

Saeeda

Well-Known Member
Messages
114
Location
Preston
Type of diabetes
Type 1
Treatment type
Insulin
I've been type one for a few years and recently been told I have coeliac disease...I'm finding it so hard to cope with both! If u find something gluten free then the carbs will be high in it and vice versa so I can't win.so I'm always confused about how many units to have and do many times I skip meals because of this.i feel like this new problem is coming in the way of my diabetes being in control..anybody understand me? I'd love to hear from anyone
 
Hey Saeeda, I feel your pain! I am not coeliac but severe IBS and extremely sensitive to gluten....and you are right that gluten free is so often loaded up with white carbs and sugar - not a good combination. Have you looked into the FODMAP eating which I know focuses more on IBS, but is also good for coeliacs. Most FODMAP eating sites have gluten free recipes that use almond flour, coconut flour, etc. instead of white rice, white potato, white corn starch......you may find that a bit helpful....hate to think of you missing meals!! I don't take insulin so I can't comment on that aspect, so hopefully someone else will respond...can you bump up your carbs a bit to feel more satisfied with your meals?? It is trial and error for the most part though, isn't it? Hang in there!! Blessings/L
 
Hi and yes u do sound like you understand where in coming from! Yes it really is trial and error.if I bump up my carbs abit then my two hour after meal sugars will be too high that is the problem..I feel like I can't win
 
you really must not miss meals.as you can adjust your insulin i would concentrate on you celiacs issues. get your diet correct on that.if you need to up your insulin levels so be it. the effects of a poor control of either is very unpleasant.
 
I was diagnosed coeliac 2 years ago and I still resent it.

The only meal I have difficulty with is lunch. I used to have a slice of bread with soup or a salad but gave that up, as GF bread was disgusting and, to make matters worse, a slice was the same or more carbs as normal bread but only half the size.

For the most part, I only have a slice of bread on a Sunday, toasted with poached or scrambled eggs. The best bread I've found is M&S or Warburton's GF. I generally freeze it and take out a slice at a time. Funnily enough, the Warburton's loaf I got before Christmas was only 9g carbs per slice, so not too bad, considering they're not that small. I even managed to enjoy a sandwich without toasting it! Maybe my tastebuds are changing!

As for other meals, I just cook the same things but leave out the gluten. I don't notice the difference between normal pasta and GF pasta, but my husband says he notices. He says the same about GF tortillas!

My husband complains about the length of time it takes me to do the weekly shop. This is because I now have to check the ingredients for gluten as well as carbs. To make matters worse, my sight isn't as good as it was, due to cataracts, so I have difficulty reading some of the labels.

I hate going out for meals as I can never be sure that I'll be able to get a decent one. I've only found one place where there was nothing to eat, so my lunch consisted of a decaf latte. A couple of other places had only baked potato with butter or a salad.

It does get easier. I still haven't accepted this diagnosis fully (probably because being GF for 2 years has made no difference to the one thing I was told was a symptom, so I'm now waiting for test results checking that my pancreas produces certain enzymes necessary for proper digestion of food.) However, I am getting used to it and don't get upset the way I used to when a cafe or restaurant can't cater for me (or don't know how to, which is worrying).

It's unfair, but that's life and we've just got to get on with it.

@Saeeda are you going carb free for all meals or just lunch, the same as me? There's no reason why you should have to do this. The main carbs for meals are potatoes, rice and pasta. Pasta I've already mentioned, and potatoes and rice are naturally GF.

I haven't tried GF cereal for breakfast, other than GF muesli. I've been taking porridge for breakfast for years, so that hasn't changed (except it's now GF porridge) and I take muesli away with me on holiday, so that I know for sure I'll get something in the morning.

It will take time, but you will get used to it. Hopefully you'll accept your diagnosis quicker than me . . . I hope so!
 
OK skipping meals is definitely an issue, I know it's hard to find something you can eat but once you figure out some foods that you like and your body can cope with, you'll always have them as backup and won't have to skip any more. I'm not celiac but when I'm hungry and want a quick snack that's not going to mess with my blood sugars, I have salad. You can add meat, cheese and nuts if you want, to make it more filling.
 
My son-in-law, who has coeliac, eats carb in the form of rice, gluten-free pasta, cereals, potatoes, sweet potato chips (cut into chip shapes and bake with a spray of olive oil), gluten-free tortillas, beans . . . Lots of these can be made into lunches too. Going out for meals is tough, I agree. The choice is often limited even when there are gluten free options on the menu. He has to ask for meals without sauces that might contain flour. You could research which places do reliable gluten-free food. Beware chips that have a wheat based coating to make them crisp. Like @dancer says, M&S are good, they even had gluten-free Christmas cake this year.
 
Fairygodmother said:
My son-in-law, who has coeliac, eats carb in the form of rice, gluten-free pasta, cereals, potatoes, sweet potato chips (cut into chip shapes and bake with a spray of olive oil), gluten-free tortillas, beans . . . Lots of these can be made into lunches too.
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I'm roughly the same. As a type 1 I'm not restricted to low carbs so the fact that some GF products do have more carbs only means I need more units - as with everything it was a bit of trial and error when I got told I was Coeliac, but rice and spuds are exactly the same carbs as they ever were :)
For lunches at work what I tend to do is when I'm making dinner in the evening I make extra portions and then just take them to work and use the microwave - means I don't have to worry about buying food that I can eat and I know the carbs in them (well except when we decide to go for a pub lunch - which apparently looking at the Skype I just got from a team-mate we're doing today :))

PS. I found it really annoying being diagnosed Coeliac, I was always a really picky eater before the diagnosis (and still am), so it didn't make it any better - in fact it's still the thing I tend to whinge about - a lot more than the diabetes.
 
just home make you food. the stuff thats going to meet your needs out there is limited. my family is about 1/2 way o being glutten free as there are in-torrent of the stuff.
 
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