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Type 2 Gluten.

Discussion in 'Ask A Question' started by paspa2., Nov 21, 2018.

  1. paspa2.

    paspa2. Type 2 · Member

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    I'm t2, does anyone know if gluton free produce is OK for diabetics... Paspa2
     
  2. xfieldok

    xfieldok Type 2 · Well-Known Member

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    Depends upon what it is. I wouldn't touch gf flour or bread.
     
  3. Mr_Pot

    Mr_Pot Type 2 · Well-Known Member

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    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.
     
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  4. paspa2.

    paspa2. Type 2 · Member

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    I meant gluten.. Haha.
     
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  5. Guzzler

    Guzzler Type 2 · Master

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    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.
     
  6. Jay-Marc

    Jay-Marc Type 2 · Well-Known Member

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    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.
     
  7. Engineer88

    Engineer88 Type 1 · Well-Known Member

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    Most gluten free products replace taste with sugar - best off not doing that if you can help it!
     
  8. Chronicle_Cat

    Chronicle_Cat Type 2 · Well-Known Member

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    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)
     
  9. lovinglife

    lovinglife Type 2 · Well-Known Member

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    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
     
    • Agree Agree x 1
  10. DCUKMod

    DCUKMod I reversed my Type 2 · Expert
    Staff Member Administrator

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    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.
     
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  11. Chronicle_Cat

    Chronicle_Cat Type 2 · Well-Known Member

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    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.
     
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