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News: Celiac.com: Gluten-free diets may be linked to type 2 diabetes

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

The initial reason gluten free diets came about was to treat a condition called celiac disease—an autoimmune disorder known to affect at least three ...

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Jmg Mentor
Jmg
Posted

:( 

I have been thinking that I need to change my diet and this article has only confirmed it. I eat quite  a lot of gluten-free 'treats' at the moment, cakes, chocolate etc. I rationalise by the fact I dont drink or smoke and have a restricted choice so I 'deserve' a break, but I guess my choices are leading in a bad direction.

Maybe I'll have a go at making some better choices... 

cristiana Veteran
cristiana
Posted
5 hours ago, Jmg said:

:( 

I have been thinking that I need to change my diet and this article has only confirmed it. I eat quite  a lot of gluten-free 'treats' at the moment, cakes, chocolate etc. I rationalise by the fact I dont drink or smoke and have a restricted choice so I 'deserve' a break, but I guess my choices are leading in a bad direction.

Maybe I'll have a go at making some better choices... 

Ditto.

However, this is what I can never understand about gluten free food.  (see the bold bits which I've taken from the article)

"We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten. Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,”

I wonder why  what so much of what I eat  that's gluten free doesn't have added vitamins - we of all people need fortification in our cereals and bread, surely? 

 

 

 

Jmg Mentor
Jmg
Posted

I guess they've never felt the political pressure the mainstream cereal producers were under in the age of rickets and pellagra? Plus there's not such a competitive market and its a cost manufacturers would sooner do without if they can, although if Udi's or Genius did start perhaps they'd get more business.

I think I'll start eating flax seed again, that was good for fibre I think. I take a vitamin supplement also of course. 

cyclinglady Grand Master
cyclinglady
Posted

In my research, diabetes (type 2) is genetic.  You either have the genes to develop diabetes or you do not.  Additional weight is most likely due to insulin resistance.  I happen to be a thin diabetic.  I have never been heavy.  I was brought up to consume the Standard American diet (SAD) full of process and sugary foods.  

The problem most celiacs have is that they just simply convert the SAD diet into a gluten free diet.

2 hours ago, cristiana said:

Ditto.

However, this is what I can never understand about gluten free food.  (see the bold bits which I've taken from the article)

"We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten. Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,”

I wonder why  what so much of what I eat  that's gluten free doesn't have added vitamins - we of all people need fortification in our cereals and bread, surely? 

 

 

 

I disagree.  We need to consume foods that naturally contain nutrients that are good for us.  Fortified foods were only developed during the last century.   In the 20's they added iodine to salt to prevent thyroid disease (goiters).  In the 30's they added Vitamin D to prevent rickets (fortified milk was better than that nasty cod liver oil).  In the 40's they started fortifying flour.  Why?  They found that kids entering into the military during WWII were malnourished.  Yes.  They were malnourished.  Remember, the Great Depression preceded the war.  

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I consume very few grains because I do have diabetes.   I eat  fresh veggies (full of fiber), meats, fruit, eggs, and dairy along with plenty of fat (which does not raise blood sugar).  I do occasionally fall of the wagon, but never the gluten-free wagon!   Granted this diet is not for everyone.  We must choose what works best for our individual health issues.  But chances are we do not need to consume processed junk food in a daily basis.  It is not healthy for a celiac.  It is not healthy for anyone!  

So, everything in moderation and enjoy a varied diet.  

Jmg Mentor
Jmg
Posted
1 hour ago, cyclinglady said:

chances are we do not need to consume processed junk food in a daily basis.  It is not healthy for a celiac.  It is not healthy for anyone!  

Yes but...

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cyclinglady Grand Master
cyclinglady
Posted

?

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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