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Wheat and gluten free

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TillyTot

Member
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Im wheat and gluten intolerant and was wondering if there was any others on here with the same problem. I was reading somewhere that gluten and wheat free food are lower in carbs so would be better for diabetics can't fine where I read it now.
Has anyone else heard this before?
 
TillyTot said:
Im wheat and gluten intolerant and was wondering if there was any others on here with the same problem. I was reading somewhere that gluten and wheat free food are lower in carbs so would be better for diabetics can't fine where I read it now.
Has anyone else heard this before?
Click to expand...

I think that the fact that we are all diabetics, means that we are carbohydrate intolerant, which means that (for non-insulin using T2s) wheat is rarely a good choice. Lots of T2s include some carbs in their meals, but I think that most of us steer clear of wheat containing foods (bread, flour, pasta etc).

Borrowing from xyzzy on the other thread:
xyzzy said:
The diet consists of meat, fish, shellfish, eggs, vegetables, legumes and vegetable proteins and fats from olive oil and butter. The diet includes less sugar, bread, cereals, potatoes, root vegetables and rice than a traditional diabetes diet.
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I'm a bit more extreme than most people, but I try not to eat anything derived from grains (apart from a very occaisional beer) (YMMV, Do your own research, etc, etc).
 
I'm a wheat intollerant Type 2 diabetic. I choose an oat based museli (and then add lots of different sorts of nuts to bring the carb content down). I don't replace bread with a gluten free variety - I have one small loaf in the freezer for the occasional times I have cheese on toast or eggy bread, but it lasts me months. I don't like pasta so don't replace it with gluten free. As for the gluten free cakes and biscuits - they are just full of sugar to disguise the horrible taste of the flour. Its difficult to eat out, but by not replacing goods with flour in, I eat less carbs overall.
 
I'm type 1 and also have coeliacs disease. Not sure about it being but lower in carbs. I tend not to have too much bread or pasta etc as I know it spikes my sugars and, to be perfectly honest, it makes me feel lousy!
 
Hi TillyTot

I was diagnosed with coeliac disease last year. The only specifically gluten-free food that I eat on a regular basis is Genius Bread (41 grams of carbs per 100 grams) largely made from potato starch ;) So I guess it depends what is used as a wheat substitute.

Sadly beer is now off the menu due to the barley :(
 
What do you have for breakfast? I eat the wheat and gluten free porridge tesco free from 32g per 50g of carbs I can't eat that much only have half and you make it with water.
 
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