Being Celiac and Type 2 Diabetes

[apoetasksthequestions]

I have been living with a diagnosis of Celiac for 10 years and now also am type 2 diabetic.  My question is: is there anyone else out there with these two conditions and how do they navigate making and buying and eating food for both conditions?  Thank you for your help!

[Ennis-TX]

Paleo diet with Keto Macros...sometimes I go a bit high in protein but it does not spike my blood sugar too much. There are some change ups to foods, IE using almond/coconut flours for baked goods, Erythritol for cakes, brownies, bars, buying special pizza crust from Califlour foods or Mikeys or just making my own with a fathead or shredded chicken base. I bread stuff with either almond, coconut flours or Pork Panko for crispy. Been using these to make fish sticks, chicken nuggets, mozz sticks.. I stick to low carb condiments and sugar free drink alternatives.
If not too much into scratch making stuff I know tons of companies that make safe mixes for baked goods or have breads to buy that are safe.
Swerve, GoodDees, Julian Bakery, Mikey's Muffins for mixes and pre-made breads. Primal Kitchen makes some good condiments.
Replace noodles/rice with Miracle Noodles for most, you can use palmini for lasagna, Sometimes simple cauliflower rice works in meals or for mash.

Edited November 17, 2019 by Ennis_TX

[cyclinglady]

I have celiac disease and have Type 2 diabetes.  At first, my doctor and I were concerned that I might have Type 1 diabetes which is called LADA.  It can take up to five years to really kick in.  But we are pretty sure I am a Type 2 (insulin resistance) even though I am thin and in shape (thanks again, genetics!).   Hopefully, your doctor is not assuming that you have Type 2 as you can develop Type 1 (Autoimmune) at any age.  Your doctor can check for antibodies.  And we know that Type 1 Diabetes is linked with celiac disease.  

I was in shock when my doctor told me that my blood sugar was elevated.  I got the routine “exercise more and cut out the sugar”.  What?  I already have to be gluten free!  I Was in denial. 

I found this website.  Jenny does sell a book, but all the contents on the website are in her book.  I bought a copy for my Uncle who does not have internet access (can you believe that?).    I took her advice and bought a cheap meter and strips from Walmart.  For $40, I spend the next week testing.  I found that my lab results were true ?.

https://www.bloodsugar101.com

 I found that carbs increased my blood sugar.  I went on a high fat, low carb diet that was based on my meter.  Weird things like rice really spike my blood sugar compared to ice cream.  

I focus on veggies grown above ground, limit fruit, consume meats, eggs, nuts, fish and dairy (cream, butter, cheese, yogurt).  Of course, I cheat (never gluten), but I get back on the wagon.  

I also have incorporated some short fastings (12 to 16 hours) to give my GI track a break and to see if I can sneak a few more carbs into my diet.  I like fasting.  Keeps me from eating  too much.  

I am trying to avoid all diabetic drugs.  This is because I tend to react to drugs (fainting, swelling, hives, etc.).  I prefer to work on my diet instead.  Eventually, this may change, but it has been working for me and it’s been five years.   

Your best defense is to research and figure out what works for you.  I guess the best thing is that I have learned to live without all that sugar we typically consume on a the Standard American (gluten-free) diet.