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Celiac And Hypoglycemia
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Has anyone on here had problems with hypoglycemia when first being diagnosed for Celiac. If so, how long after going gluten free did it resolve? How can I make sure my sugar is healthy until my intestine heals?

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Are you eating a lot of gluten free baked goods, pre-made gluten free foods, grains or fruit? Naturally gluten free foods (vegetables, meats, eggs, cheese, etc.) are also what is recommended to keep blood sugars stable, but ready made gluten free foods contain a ton of sugar that can cause blood sugar spikes.

If you are taking medication for diabetes, maybe you should talk to your doctor about adjusting your dosage?

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I had some problems with this that resolved within about 3 months of being gluten-free. I never saw a doctor about it, but if I didn't eat every 2-3 hours, I had the shakes and got headaches. I have low blood pressure so that didn't help... I ended up light headed and shaky a few times a week.

After 6 months gluten-free, this very rarely happens to me anymore, and I can easily go 6 hours without eating.I do eat less processed foods now, and not a lot of starches, so diet (beyond gluten-free) could have been a factor with me.

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My hypoglycemia was worse while I was eating gluten. Over the years I had learned to include protein with breakfast or pay the price after an hour or two. Now I eat few starches at all and have not been hypoglycemic at all! I never would have thought that I could eat vegetables and 1egg for breakfast, and those calories would hold me comfortably until lunchtime.

If you are eating the same as before but simply replacing gluten products with gluten-free products, then you may need to make more of a change for your body to be healthy. Good luck!

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Are you eating a lot of gluten free baked goods, pre-made gluten free foods, grains or fruit? Naturally gluten free foods (vegetables, meats, eggs, cheese, etc.) are also what is recommended to keep blood sugars stable, but ready made gluten free foods contain a ton of sugar that can cause blood sugar spikes.

If you are taking medication for diabetes, maybe you should talk to your doctor about adjusting your dosage?

No diabetes, thank goodness. I am doing a lot of the processed gluten free grains though. I am going to try more of the foods you mentioned and see if there is any improvement. Diabetes does run in my family, but I don't.

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My hypoglycemia was worse while I was eating gluten. Over the years I had learned to include protein with breakfast or pay the price after an hour or two. Now I eat few starches at all and have not been hypoglycemic at all! I never would have thought that I could eat vegetables and 1egg for breakfast, and those calories would hold me comfortably until lunchtime.

If you are eating the same as before but simply replacing gluten products with gluten-free products, then you may need to make more of a change for your body to be healthy. Good luck!

I'm glad someone else had this experience. I am trying to change my starch intake, as it is very high.

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I have to eat every few hours or I get light headed. That may be normal. People have posted some good ideas. I eat nuts and a safe cereal for breakfast and eggs many days as well. I do pretty good with that and always carry a safe granola bar too.

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Try eating more good fats, such as found in nuts, coconut products such as coconut milk, and avocados, besides switching some or most of the starches into higher protein versions.

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If you truly do have hypoglycemia, your Dr. should prescribe a meter for you so that you can test your blood sugar. If you have a prescription for both that and the test strips to be used with it, then your insurance will most likely cover it. If you have no insurance and/or your Dr. won't prescribe these things, then the Walmart brand is the cheapest one to buy. You want to keep your blood sugar somewhere around 80 at all times but your Dr. is the best one to ask about this. I have to keep mine from 90 to 130 but... I am a diabetic.

Another thing that could be happening is not low blood sugar at all but a big spike in blood sugar, followed by a quick drop. You may actually even have high blood sugar when this happens. So really you should run this by the Dr.

Are you eating or drinking fast acting carbs? Like white rice? White rice flour? Potatoes? Fruit juice? If so then you might need to change what you are eating to more complex carbs and/or things with fat in them.

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There is also an older topic on a similar subject (the focus is more on "rescue foods") that you may find useful:

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    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
    • I have been on a gluten-free diet for exactly one-year. During that time, I have had no stomach issues or problems when I inadvertently ingested gluten. The other day, I had GI discomfort (no vomiting or diarrhea) and my blood pressure spiked t0 200/98 (normally 119/75). As my GI discomfort subsided, my pressure crept back to normal. This took about 16-hours. I know that I ingested something with gluten, which I had thought was gluten-free.  It never bothered me before. Should I expect that the longer I'm gluten-free, the more susceptible I will be to having a pronounced reaction to inadvertent gluten exposure? Has anyone else had similar experiences with blood pressure spikes?
    • If this is helpful: My local public library had a copy of Breaking the Vicious Cycle by Elaine Gottschall.  There is a Facebook group, I believe it is easily found by searching SCD Diet, and it's a closed group.  If you go directly to the official website of Breaking the Vicious Cycle, there's lots of information for free available, including the basics about the intro diet and beyond.  I would go to the original source of this diet rather than go to other groups/books who have perhaps veered away from Elaine Gottschall's fundamentals. Best wishes to you!
    • AdrienJ, thank you so much! I dream of traveling more one day. I have spondylitis too. I'm so glad that a gluten free and casein free diet is helping you feel your best!
    • Hi Lisa, I completely understand why you didn't do a biopsy on your daughter.  I went through the appendix thing myself...not fun!  I was diagnosed with just bloodwork and no biopsy, but did have the full panel.  I would go back to your PCP and ask for a full panel to include TTG, EMA and DGP tests.  Since she was already willing to test you, I'm sure she would be willing to order these.  Good luck!
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