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Gluten Free High Protein
- By Elana Amsterdam
- Published 04/7/2008
According to recent
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).
When my son and I were diagnosed with celiac disease I needed to make gluten-free food that tasted like regular food. I started elanaspantry.com in 2006 and have been documenting all of my gluten-free recipes and celiac information ever since. It has become a personal passion; with close to 500 recipes, I have enough for a series of cookbooks!
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