New Member Hello

[Ameme]

Hello

I am a new member of the site

I am coeliac as well as having Hashimoto disease

Diagnosed as having problems with gluten a three years ago

Just wondering do any of you have issue with glucose as I seem to have particular problems with wheat glucose which is very irritating as it is not always listed on packaging as wheat glucose

Very interesting to read about other people issues with gluten and to realise how big an impact it can make in peole's lives

[Lisa]

Ameme:

Welcome to the site. After being gluten free for three years, you can pass on your wisdom to other that are new to the disease. That's why we are all here.

Please feel free to chime in anytime.

I am not a glucose person, but someone will post soon.

Welcome again.

Lisa B.

[Canadian Karen]

Hi Ameme:

Welcome to the board! There are a bunch of really great, helpful and knowledgeable people here who are always willing to help out where we can.

You have been gluten free for three years so you got the diet down pretty well, I would assume. I just want to make sure you have also checked all your shampoos, lotions, toothpaste, make-up, vitamins, supplements, over the counter meds, etc. I learned so much more on this site then I ever knew before even though I was on a gluten-free diet for some time. I didn't know anything about gluten being in shampoos, toothpaste, etc. until I came here.

I don't have a problem with glucose, but someone else who might will answer.....

Welcome!

Karen

[kevsmom]

Welcome Ameme -

I have been gluten free for 8 months, but I have been Diabetic for 27 years, so I do have some experience with glucose. Certain foods have a higher glycemic index and will affect your glucose levels in different ways. For instance potatoes will raise your glucose level in a different way than rice will.

Actually, I didn't know that there was such a thing as wheat glucose, so I'm not sure what that is. What type of food would list wheat glucose as an ingredient? Since it seems to be a product of wheat, it wouldn't be gluten free anyway.

If I have been of some help, I am glad, but if I haven't - I'm sorry, but now you have me interested in finding out the answer.

Cindy

[GC1]

Hello, welcome, and glad you found the site. Glucose was a huge problem for me until going gluten-free, reaching 50-60 lbs overweight by the age of 48. My guess is; since the body doesn't absorb the proper nutrients, it utilizes (and for some; stores) much more glucose than 'normal'. This was certainly my problem; couldn't loose weight, had/have diabetes, eyes degenerating, etc, etc. But it's doing much better after 5 months gluten-free... some quicker, some slower, but basically everything doing better. After the first week gluten-free, my appetite went through the roof... and continued for almost 4 months. I ate 35%-40% more food (including lots of glucose rich ones, mostly lower GI choices), but lost nearly 40lbs of body fat.

We just had blackeyed-peas, collards, a sweet potato, applesauce, and johnny-cakes for supper... if I'd ate that before going gluten-free, I'd be sick. Instead, I have energy and strength I only dreamed of before. So for me, glucose isn't the root problem, wheat gluten is. Most Celiacs know this, I just like to go "on 'n' on", in case someone else happens across these posts, and finds them interesting. I sure enjoy reading other's personal stories, 10 times better than going to the doctor, reading "medical reports", etc, etc.

GC