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AllDayEveryDay

Type 2 Diabetes & Celiac

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Hello! I posted here some after my celiac diagnosis years ago but have new email so have new login!

It's been quite the journey the past few years and in the celiac department. Thankfully, things are great. All was well with whole foods, lots of walking, and then BAM due to plain ol "bad genes" (haha) I have type 2 diabetes. Even my doctor was surprised. I eat so well and exercise and "in the zone" as far as fitness and health.

My challenge is that I'm stuck. It's like I can't eat enough after I eliminated the grains that I know cause a big blood sugar rise. Rice is killing me even the brown rice. Corn is better but not much. I'm also watching cholesterol and am allergic to shellfish. 

Is there a way to search the forums? Does anyone know of any great websites? 

Can I eat too many almonds? I find myself grabbing them all day long. Common sense says to live on meat and veggies. I can do that too, I suppose. 

Thank you!

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Consider a Low Carb, High Fat, Keto or fasting diet (gluten free of course.  

I have been able to keep my HA1c in the 5% range for four years following a LCHF diet.  This means not consuming grains on a regular basis (vacations exempt!), less fruit and veggies grown above the ground.  

I am fasting now.  Just making sure I do not eat for 12 hours after dinner and no snacking after meals.  Just like I did as a kid!  I still stick to low carbs and avoid hunger by consuming fats that do not increase my blood sugar.  

Consider buying a cheap blood glucose meter at Walmart and some strips.  You might be shocked at what increases your blood sugar (test 1 and 2 hours after first bite of food).  I have learned that what increases my blood sugar may not affect yours.  Everyone is slightly different.  

Jenny Ruhl has a good website called Blood Sugar 101.  She sells nothing that she does not offer for free on her website.  I bought her book for an Uncle who never goes on the internet.

I do not worry about cholesterol.  I think we have been sold a bill of goods on it.   I think sugar is way worse in terms of heart disease and diabetes.  Research this topic.

 

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32 minutes ago, cyclinglady said:

Consider a Low Carb, High Fat, Keto or fasting diet (gluten free of course.  

I have been able to keep my HA1c in the 5% range for four years following a LCHF diet.  This means not consuming grains on a regular basis (vacations exempt!), less fruit and veggies grown above the ground.  

I am fasting now.  Just making sure I do not eat for 12 hours after dinner and no snacking after meals.  Just like I did as a kid!  I still stick to low carbs and avoid hunger by consuming fats that do not increase my blood sugar.  

Consider buying a cheap blood glucose meter at Walmart and some strips.  You might be shocked at what increases your blood sugar (test 1 and 2 hours after first bite of food).  I have learned that what increases my blood sugar may not affect yours.  Everyone is slightly different.  

Jenny Ruhl has a good website called Blood Sugar 101.  She sells nothing that she does not offer for free on her website.  I bought her book for an Uncle who never goes on the internet.

I do not worry about cholesterol.  I think we have been sold a bill of goods on it.   I think sugar is way worse in terms of heart disease and diabetes.  Research this topic.

 

Thank you for your reply!

Here is a little more detail: I already eat super low carb (under 100 grams per day) and sugars are under 20. I agree about vacation!!! I walk three miles almost every day. I hadn't considered my snacking. OK well I *had* considered it but you know how that goes! FUnny thing is that I told myself I needed it to keep my blood sugar up. Oh that irony.

I got a glucose meter last week and was astonished at what the flippin' six Luke's rice/millet/amaranth crackers I ate did to my sugar level. I've tried a few brown rice crackers twice and it's been a bust both times. I think this is why I'm so frustrated. 

I tend to agree with you about the cholesterol because the rest of my lipid panel is great and my triglycerides are super great. I definitely need to research this more and will look into the website. 

Again, thanks!

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4 hours ago, Barbara 1 said:

Can anyone tell me can I eat maize starch in mayonnaise I am new to celiac just 2 months 

Yes.  Maize or corn starch is gluten free.  In the USA, one of our most popular brands, Best Foods (or Hellman’s on the east cost), is actually labeled gluten free.  If you called it Maize, I assume you are not in the USA.  

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On 8/9/2019 at 10:46 PM, cyclinglady said:

Yes.  Maize or corn starch is gluten free.  In the USA, one of our most popular brands, Best Foods (or Hellman’s on the east cost), is actually labeled gluten free.  If you called it Maize, I assume you are not in the USA.  

I live in the Netherlands and Hellman,s is the only mayo without any problems for me! Here it is not labeled as glutenfree though. I learned the hard way: trial and error ;)

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50 minutes ago, Elisabeth Gerritsen said:

I live in the Netherlands and Hellman,s is the only mayo without any problems for me! Here it is not labeled as glutenfree though. I learned the hard way: trial and error ;)

I have been making my own mayonnaise  lately.  I use a stick blender and a jar.  I have been working towards a diet that contains fewer ingredients and is less processed.  But I am on vacation and have been buying Hellman’s mayonnaise again.  

The Netherlands! We are hoping to visit there.   Such a beautiful part of the world.  😊

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Not sure how I missed this on lol, I eat paleo with keto macros to manage my glucose and health, Decent amounts of almonds and other nuts, baked goods made with Almonds or Coconut flours and swerve or lakanto for sugar replacements in them (even sell these on my bakery site and at farmers markets) I mostly live on eggs, some meats (they do not sit will with me in large amounts) Avocados, Sunbutter, other nuts, fish like tuna and salmon, I go to primal kitchen for dressing or mayo and often make my own with a avocado oil base.
My dishes consist of Quiches, Omelettes, Meat and Egg dishes with greens in them and bakes normally squash sauce, and meat (think like ratatouille, or lasagna with layers of thin cut squash) use plant based cheeses in or on dishes. stir fry of veggies meats pretty much what ever I can get at the markets I often make various baked goods. I sometimes make fish cakes, meat loafs, taco salad, burgers with my own almond buts or just bunless etc.   Common meals with a healthy twist and a few ingredients dropped or exchanged.

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39 minutes ago, cyclinglady said:

I have been making my own mayonnaise  lately.  I use a stick blender and a jar.  I have been working towards a diet that contains fewer ingredients and is less processed.  But I am on vacation and have been buying Hellman’s mayonnaise again.  

The Netherlands! We are hoping to visit there.   Such a beautiful part of the world.  😊

That is the best way for me too: make everything yourself!  Yes, I love the Netherlands too, but I also like to travel to France. Only to find glutenfree and lactosefree food is a huge problem.

 

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Ennis, you are so lucky that you can consume nuts.  I still struggle with almonds (the most).  I can tolerate walnuts in small amounts depending on allergy season.    Garlic, onions, mushrooms, and peppers still bother me.  Cooking without those is hard.  It is hard to want cook Mexican or Italian dishes and serve them to my family while I eat bland food.  😥. I did get back dairy and eggs since my diagnosis.  😊

Each of us must work around other illnesses or intolerances. 

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5 minutes ago, Elisabeth Gerritsen said:

That is the best way for me too: make everything yourself!  Yes, I love the Netherlands too, but I also like to travel to France. Only to find glutenfree and lactosefree food is a huge problem.

 

I agree about France.  Finland and Italy are the easiest for gluten-free travel in my opinion.  The UK was pretty nice too since language was not an additional issue.  There is a travel company that coordinates gluten-free groups.  We would like to do a river cruise or bike.  It would be so nice and relaxing to NEVER worry about gluten while sightseeing.  

http://bobandruths.com/

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1 minute ago, cyclinglady said:

Ennis, you are so lucky that you can consume nuts.  I still struggle with almonds (the most).  I can tolerate walnuts in small amounts depending on allergy season.    Garlic, onions, mushrooms, and peppers still bother me.  Cooking without those is hard.  It is hard to want cook Mexican or Italian dishes and serve them to my family while I eat bland food.  😥. I did get back dairy and eggs since my diagnosis.  😊

Each of us must work around other illnesses or intolerances. 

>.< I have to make mine a bit separate, I can not use heavy spices or night shades like peppers or tomatoes too much only a tiny amount. The garlic and onions are small amounts now days or I get gas.bloat and I can not eat it for 2 days in a row for some odd reason. I tried taco meat and a bit of salsa 2 weeks ago...my intestines threw their own rebellion and a elimination diet for the next two weeks showed it was mainly the peppers and even just plain tomato to a lesser degree. Trick is to use the herb components and not the pepper components in my portion or at least change up the ratios.
Trick for me with nuts is to use nut flour or nut butters...whole almonds chewed do not sit well, same with hazel nuts, and macadamia nuts...but milled into a pourable butter...no problem. I think it is the rough texture or the hardness. <,< I also take pure lipease, protese, and bromelain to break them down.

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11 minutes ago, cyclinglady said:

I agree about France.  Finland and Italy are the easiest for gluten-free travel in my opinion.  The UK was pretty nice too since language was not an additional issue.  There is a travel company that coordinates gluten-free groups.  We would like to do a river cruise or bike.  It would be so nice and relaxing to NEVER worry about gluten while sightseeing.  

http://bobandruths.com/

I wish!!!

 

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7 hours ago, Ennis_TX said:

Not sure how I missed this on lol, I eat paleo with keto macros to manage my glucose and health, Decent amounts of almonds and other nuts, baked goods made with Almonds or Coconut flours and swerve or lakanto for sugar replacements in them (even sell these on my bakery site and at farmers markets) I mostly live on eggs, some meats (they do not sit will with me in large amounts) Avocados, Sunbutter, other nuts, fish like tuna and salmon, I go to primal kitchen for dressing or mayo and often make my own with a avocado oil base.
My dishes consist of Quiches, Omelettes, Meat and Egg dishes with greens in them and bakes normally squash sauce, and meat (think like ratatouille, or lasagna with layers of thin cut squash) use plant based cheeses in or on dishes. stir fry of veggies meats pretty much what ever I can get at the markets I often make various baked goods. I sometimes make fish cakes, meat loafs, taco salad, burgers with my own almond buts or just bunless etc.   Common meals with a healthy twist and a few ingredients dropped or exchanged.

I eat about the exact same as you do. I actually grinned reading your menu. I just discovered almond based cheese and it's so great!!

It's not the easiest thing to manage both celiac and diabetes but I'm getting to be an old pro at it! 

CHEERS!

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