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Type 1 Is anyone Type 1 and has coeliac disease ? How hard do you find it?

I'll 'bump' your post up the forum Petal, we do have members who are type 1 and have coeliac disease so hopefully they'll reply when they see your post.
 
Very easy as feel so well being gluten and wheat free. There's plenty of GF foods about, just be very careful though in your choices as many are very high carb. It's a lot better and easier to cook from scratch
 
My type is closest to T1 (my inability to produce insulin is genetic rather than autoimmune, and it's less severe as I still have some residual production), and my niece has coeliac. I'm on LCHF, and when she came to stay she was astonished that she could eat whatever I ate, without having to buy special gluten-free cakes, bread, cereal etc. It's perfectly possible to be T1 and do LCHF (thank you Dr Bernstein for opening my eyes!), and by cutting out grains you automatically cut out gluten.

Kate
 
Hey Kate how far do you go in cutting out grains then? I assumed it would have just been the visible bread pasta pastry etc. What about things like soy sauce? D


Type 1 diagnosed 1990
HBa1c current 8.3
Pump and CGM used (animas vibe)
 
Engineer88 said:
Hey Kate how far do you go in cutting out grains then? I assumed it would have just been the visible bread pasta pastry etc. What about things like soy sauce? D
Click to expand...
I was absolutely stunned when I started my grain-free journey and began to read food labels for the first time. The amount of things with wheat in them was mind blowing! Mayo, soy sauce, salad dressings - unreal! That's when I became convinced that Dr Davis's was right about wheat's addictive qualities - else why is it in absolutely everything? I can believe the estimate that the modern Western diet is now more than 50% wheat.
 
Hi petal, Another Coeliac here. Type 1, 25 years and Coeliac, 18 months. It's called the double whammy;-) It was daunting to start with, so much to take in and to be very careful of the things we eat. The availability of GF is so much better now and it does get easier and it's just normal now, my daughter only likes the GF pasta now( even though I have very little) and also you feel 100 times better when diagnosed.
Wheat has been around for centuries now and I have found out the amount gluten in so many foods now is astonishing. Type 1 and Coeliac disease unfortunately are connected, but my elderly dad's GP also has Coeliac, but luckily not she's diabetic. With best wishes.
 
Thanks for your answers, I'm 36, type 1 for 3 years coeliac for 16 months, I just find everything that is gluten free is high in sugar!! I really do find it hard, but hearing your comments makes me think it's gonna get easy, does everyone cook from scratch ? I work 10 hour days and find I'm to tired to cook from scratch every night, what do people have for quick meal, I have pasta but getting so bored of it, thanks for taking time to answer me


Petal
 

Hello Petal, last night I had mackerel fillets with salad and coleslaw, then a small banana and a small yogurt. It was quick to prepare and delicious to eat. I don't always cook from scratch. I have bought GF fish in breadcrumbs and fishcakes or sometimes a GF wrap with chicken, peppers, cheese or ham and that's quite tasty. Or you could buy a slow cooker and cook a casserole throughout the day while you are at work and it's ready when you get home, also eggs, you could make an Omelette which is tasty, quick and filling. Best wishes
 
Hi Petal,
Can you batch bake meals and pop them in the freezer, this would save you plenty of time. If you like cake then adapt recipes and use an artificial sweetener quite a few can also be made using almond flour (ground almonds)
Here's a carrot cake for you.

Carrot cake can be made gluten Free
7 inch deep cake tin or a very deep loaf tin. (Grease and line the tin)

5 eggs separated
100 gms soft brown sugar
7 tablespoons splenda
1tbs lemon juice
275 gms grated young carrots.
225 gms ground almonds
25 gms brown flour or for GF use white flour and add a pinch of Xanthan gum.
1tsp cinnamon Personally I think the cake needs more as a tad bland.

topping
300gms soft cheese
3tbs splenda
1tsp lemon juice
chopped walnuts or mixed nuts added to the above according to taste.

Beat egg yolks until frothy. Beat in sugar and splenda until smooth and creamy, then beat in the lemon juice.
Beat in 1/3 of carrots then 1/3 almonds until all mixed in. Stir in flour and cinnamon.
Whisk egg whites until stiff, then fold into the mixture.

Pour mixture in the cake tin
cook in a pre heated oven for 1 hour at 180c, gas mark 4 350 F
On the hour remove and cover the cake lightly in baking paper and cook for a further 15 mins at 160 c/325f/ gas mark 3

Leave to cool in the tin until almost cool then remove and finish cooling on a wire tray.
Mix the topping and spread on the top.

Final instruction eat and enjoy.

This cake is quite big and not overloaded with carbs.

The topping needs to be kept in the fridge or else it goes mouldy due to it being a dairy product. So simple solution is keep the whole cake in the fridge.

I haven't tried replacing all of the sugar with splenda as worried it would ruin the taste.
 
Engineer88 said:
Hey Kate how far do you go in cutting out grains then? I assumed it would have just been the visible bread pasta pastry etc. What about things like soy sauce?
Click to expand...
I cook most things from scratch: I do sometimes use soya sauce and I do sometimes eat sausages, so I had to read labels for gluten while my coeliac niece was staying, but essentially low carb is gluten-free. Of course, she didn't get the things she can eat safely and I can't such as rice and sugar. In fact, it was remarkable how compatible my daughter (ketogenic diet for epilepsy), my niece (gluten-free for coeliac disease) and I (LCHF for diabetes) turned out to be!

Kate
 
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