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The worst food ingredient for diabetics

Melgar said:
Gluten is a binder, makes bread fluffy and light. They have to replace it with something and yes potato starch is often the replacement ingredient. I have all the ingredients to make a replacement flour. Sorghum flour is another replacement and at 93 g of carbs per cup makes it a no go.
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About 15 years ago my dietitian told me I am celiac, without a test. I stopped almost all gluten. I don’t think I am celiac, but a gluten free diet helped me a lot. Over the period of many years I tried a lot of mixtures of gluten free breads, I used to make some mixtures of Quinoa, Flaxseeds, Millet, Fenugreek seed, Buckwheat, and Sorghum flour fresh bread. Lot of work and finally I gave up.
Now I eat one and a half slices of sourdough bread, half slice each for breakfast, lunch and dinner. My BG is well under control and I don’t take any medication. Good luck to you all!
 
Omar51 said:
About 15 years ago my dietitian told me I am celiac, without a test. I stopped almost all gluten. I don’t think I am celiac, but a gluten free diet helped me a lot. Over the period of many years I tried a lot of mixtures of gluten free breads, I used to make some mixtures of Quinoa, Flaxseeds, Millet, Fenugreek seed, Buckwheat, and Sorghum flour fresh bread. Lot of work and finally I gave up.
Now I eat one and a half slices of sourdough bread, half slice each for breakfast, lunch and dinner. My BG is well under control and I don’t take any medication. Good luck to you all!
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I would say I’m not coeliac as I figured the only time I felt really nauseous was when I ate bread and drank a beer. I mean an intolerance doesn't pick and chose. I had those reactions to bread and beer for decades. I was underweight my entire life. Well it transpired that all my other symptoms like bloating, IBS, GERD, duodenal ulcers were all related, but were treated separately. Then one day it all ramped up, literally every time I ate something I would get sick, vomited, terrible stomach cramps, unbelievable, GERD, the whole 9 yards. A couple of rashes appeared , one type of rash appeared along my lower scalp, strange zitty things that looked like shingles, and these hives appeared, symmetrically usually over my joints. I started to taking note of what I was eating. Every time I had symptoms I had eaten gluten, even the tiniest amount of gluten in things I would never thought contained gluten would set me off. The rashes were confirmed by my Dr as immune responses to gluten. Long story short my apparently silent coeliac turned into a not so silent coeliac. Since going 100% gluten free my gut health has transformed. I mean really improved beyond measure. I even put on weight. All my symptoms went away. Even the rashes. The rash on my scalp apparently is an autoimmune reaction to gluten and pretty much made it a slam dunk for coeliac. I have both gene variants DQ 2 and DQ 8 For coeliac. Looking back my dad was so thin, he could have blown away in a breeze. I am pretty convinced he was also coeliac.
I believe that my unstable blood sugars are due to coeliac and the damage of a lifetime of eating gluten has done damage to my small intestines.

I personally believe gut health in general and it’s connection to diabetes both type 1 and type 2 is an area that needs far more research. The proliferation of UPF, in my view, has a lot to answer for. Additives that should not be in our food are appearing. I now cook from scratch. I feel 100% better, both physically and emotionally now I do all my own cooking.
 
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