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Discussion in 'Ask A Question' started by paspa2., Nov 21, 2018.
I'm t2, does anyone know if gluton free produce is OK for diabetics... Paspa2
Depends upon what it is. I wouldn't touch gf flour or bread.
In order to make gluten free products manufacturers often add things you might not want to eat so check the ingredients. If you don't have a gluten intolerance, they are of no benefit, just second rate and more expensive.
I meant gluten.. Haha.
To go gluten free is quite a big ask, gluten is added to an awful lot of products so if you do not have a gluten intolerance then there is no need. As for Type 2 Diabetes, if you go low carb you automatically cut out a lot of the gluten by avoiding grains and cutting down/out processed foods.
Gluten is protein, so if the substitute is more carby it probably won't be as good for T2. In fact I think specialist flour recommended for people with diabetes back in the day used to have an increased gluten content.
Most gluten free products replace taste with sugar - best off not doing that if you can help it!
If you're type 2 and low eating low carb, you're probably not going to be eating gluten anyway.
Be careful of gluten free products, many of these products use rice flour which will cause big blood glucose spikes. (Rice is worse than wheat, both are worse than table sugar.) All carbs break down into the body as sugar which is why they are bad. Most T2s eating low carb avoid all grains (including wheat - gluten, rice, oats, barley etc.) for this reason.
As the poster above me has stated, a lot of gluten free products also have additional sugar in them. They are more expensive usually too.
For all these reasons, I avoid gluten free products. (also Type 2)
My hubby eats gluten free not diabetic and I find most of his gluten free substitutes like bread, pasta etc are higher in carbs than those with gluten. Not that I eat any of them it's just reading labels is so second nature now I read every label now without having to think about it lol
Chronicle_Cat - When my Endo told me I should be follow a gluten-free diet, being low carb, I thought it'd be a dawdle. Boy, was I wrong! I may not be consuming the "big hit" items containing gluten, but gluten is in way, way more things that wheat flour and wheat based products. Soy sauce, many cola drinks, lots of flavourings or spice mixes, and even some instant coffees contain gluten.
Trust me, gluten-free is a whole new level of label reading from low carb.
I know. I had a friend who was misdiagnosed as having celiac disease for almost 3 years. I saw how she had to check labels.
The irony was her then doctor never tested her, she was really was uncontrolled Type 2 diabetes. She felt somewhat better eating gluten free because she avoided wheat (she didn't eat a lot of gluten free substitutes like rice flour). The negligent doctor was "encouraged" to take an early retirement and then she was diagnosed by her current doctor who found the diabetes.