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hi all.....wheat free

Welcome to low carbing! All diabetics have an aversion to wheat, it raises our BGs! I'm a T1, low carbing has reduced my HbA1c to the low 6s.

It works because it means you take smaller amounts of insulin. Smaller amounts of insulin means smaller dosing mistakes. If you get your dose wrong by 20% on a 100g carb meal, you'll end up with high BGs. If you get your dose wrong by 20% on a 20g carb meal, you probably won't go high.
 
Of course. Apologies, I was commenting from a diabetic, rather than a coeliac point of view.
 
Its sensible for all diabetics to reduce their carb intake down to a level that can be easily maintained for them, whether they are type 1 or type 2, LCHF works for many, but some prefer to take more meds to cope with more carbs, thats their choice. Gluten is a different issue from carbs. Wheat is a carb and raises blood sugar as we all know, so on that score needs to be watched. Gluten free products are not carb free, and indeed, many contain more carbs and a higher GI than wheat flour so again need to be approached with caution. But gluten, mainly the gliadin molecule, is the problem. This is broken down to many slightly different molecules, each with the possibility of causing an immune response. The list of diseases now linked to gluten is very long and rather scary. If you have one auto-immune disease the chances of having or getting another increase dramatically. So it makes sense to dump gluten. I haven't got the exact figures to hand, but the morbidity rates for celiacs is raised by around 35% over the general population, but the risks for morbidity are an astonishing 85% higher for non-celiac gluten sensitive people, probably because most are going undiagnosed and therefore continue to ingest gluten and so fuel the fire. Totally agree with the suggestion that a visit to the doctor would be a good idea, particularly if symptoms dont improve. Going gluten free make take some time to show the benefits so stick with it, it certainly wont do you any harm.
 
calamitygayn said:
er...I had an argument with my gp last week and stormed out of his office, shall we say on a negative note! im therefore avoiding the doctors atm! I was told many years ago that I had a slight wheat intolerance but whenever I went to chase it up, was told it was nothing etc. im constantly checked for thyroid function and through my own research have found that thyroid/celiac disease shows very common symptoms.
will bore you no longer, just hoping im doing everything right as im finding some things still confusing but excited about the future now

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Hello - sorry to be the bearer of worse news - but Coeliac will only show up on tests WHEN you have been eating a full 'normal' diet
for some time and not when you are trying to control it yourself. Stupid but thats the way it is;
you have to be at the gps when you are really ill for them to take notice.
It sounds as though you have started to feel better and thats great, so carry on the good work.
If you are feeling good and also on a low carb
diet for diabetes then bread doesnt really matter too much does it - or the g.ps theories!
Receipes for gluten free stuff are good if you need, cornflour, riceflour & soyaflour all gfree.
GoodLuck - hope to hear you continue to improve. Lin
 
Littlelin is right, and as they often only do the 1 test, it often does not show anything up anyway, you would need the full panel IgA, IgE, IgG, IgM, there is always the possibility that they would do a biopsy of your intestines. Ask yourself, is it worth it? If you have full blown celiac disease then maybe, but if you are non-celiac wheat sensitive, then just go without wheat. You can always do the odd gluten free loaf, slice it, freeze it, and just use the odd slice when you really feel the overwhelming need for some toast. If you are feeling better wheat free, just stick with it, its not worth making yourself feel awful again. The bottom line is its ultimately down to you to look after your own health, and that sometimes means following your nose, or hunch, if you feel something is not right.
 
Me again, 30 years full blown coeliac, sorry to say you need to read tins and packets for gluten - in some baked beans, sauces etc as well of course as biscuits - diabetic treats have to be something else. To properly feel better you'll need to go the whole hog. Message me if I can assist with coeliac probs.
Now coping with diabetes is another thing! Its a minefield so thank you all for the information here - am slowly getting it :)

Off to cook dinner. Take care all.
 
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