Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Celiac and Type 2 Diabetes Meds


HJL122

Recommended Posts

HJL122 Newbie

I had to get off Metformin after 5 years. It controlled my sugar; but, created diarrhea 37% of calendar days. Next on Januvia, I was able to tolerate the med relative to diarrhea; but, did not keep A1C in check.  I am now considering Trulicity and would like to from others if it will significantly impact diarrhea issue again.  It is listed as a side effect.  I was diagnosed as Gluten Intolerant 31 years ago. 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

I don't think think Celiac had anything to do with the side effects of those meds.  I think those are possible side effects for any one?  They didn't specify Celiac, correct?

cyclinglady Grand Master

The side effects for Metformin are well documented.  They can affect anyone -- celiac or not.   Metformin is considered the "safest" for TD2.  Have you tried the  extended release version?  The other TD2 drugs also have some serious side effects.  Trulicity can cause gastroparesis) slow stomach emptying).  

Have you considered a low carb high fat diet?  Carbs, even healthy carbs are not good for a TD2.  

Has your doctor screened you for TD1?  Celiac disease is linked to Type 1 diabetes.  It is usually called latent or LADA.  There are specific antibodies you can have checked.  You can develop TD1 at any age.  When older, it can be slow to develop (years....).   Doctors often think that if you are old or overweight, you must be type 2.  

You might even consider insulin as a treatment form if your beta cells are burned out.  Safer that most of the diabetes drugs.  

HJL122 Newbie

Thank you for your thoughts. They are well taken and appreciated. 

cyclinglady Grand Master

I hope you find a solution.  I am insulin resistant.  So far, I have managed on just my my diet alone (gluten free and a low carb high fat diet).  I am trying to avoid Metformin because I am assuming that my gut is my weakest part of my body, but as I stated earlier, Metformin has been around for a long time and is considered pretty safe.  I basically eat foods that my meter likes.   My goal is to avoid long-term complications.  My doctors have been impressed with my results.  

Take care.  

knitty kitty Grand Master
8 hours ago, HJL122 said:

I had to get off Metformin after 5 years. It controlled my sugar; but, created diarrhea 37% of calendar days. Next on Januvia, I was able to tolerate the med relative to diarrhea; but, did not keep A1C in check.  I am now considering Trulicity and would like to from others if it will significantly impact diarrhea issue again.  It is listed as a side effect.  I was diagnosed as Gluten Intolerant 31 years ago. 

Hi.  I have type two diabetes.  Also, I am allergic to anything containing sulfur, like sulfonylureas, antidiabetic drugs containing sulfur.  I had dreadful diarrhea on Metformin.  So I had to find a way to keep my blood glucose levels within range without drugs.  I came across this book by Dr. Sandra Cabot, "Diabetes Type Two - You can reverse it naturally".  I found it very helpful and motivational in altering my diet to a no carb/low carb/high protein diet.  My body seemed to breathe a sigh of relief and started functioning better.  The diet really clicked with me.  

K

 

 

ravenwoodglass Mentor

In addition to the great advice you have already gotten I found a book on the glycemic levels of foods to be a bit helpful.  I refused Metformin and was told I would be able to use insulin when I needed to use something.  Haven't needed anything yet.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



HJL122 Newbie

Thank you for the suggestions. 

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,439
    • Most Online (within 30 mins)
      7,748

    Lillian Steele
    Newest Member
    Lillian Steele
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Scott Adams
      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
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.