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Gluten Free High Protein

Gluten-free high protein does not have to be an oxymoron any longer. This is good news since celiac and diabetes, both auto-immune disorders, are thought to ride on the same HLA gene.

According to recent
studies, 40% of diabetics have celiac disease.

Conversely it is believed that diabetes is higher in celiacs than in the general population.

diabeteshealth.com states that possibly 5-10% of all celiacs have diabetes, though I believe that if insulin resistance and Syndrome X were included the number would be closer to 30-40%.

Given my personal experience and in hearing from readers on my blog I know firsthand that many celiacs have challenges metabolizing sugar and large amounts of high glycemic carbohydrates in their diets.

This is why my baking involves higher protein gluten-free flours such as almond flour and the sweetener agave.

I do not eat or bake with white sugar and have felt much better since I made that change more than a decade ago, at the same time that I gave up gluten.

As always, Celiac.com welcomes your comments (see below).


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1 Response:

 
Mir

said this on
10 Apr 2008 10:24:39 AM PST
Always such fun to see your name popping up in throughout the web. Carry on, Elana. We need you and value your contributions.




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