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

Type 1 Diabetes & Celiac


Cam's Mom

Recommended Posts

Cam's Mom Contributor

Hi! I am new to the board. my daughter who is 6 was diagnosed with Tye 1 diabetes in march 06 and screened for celiac. Although her ttg was a wopping 181 the docs. neglected to read the labs. She was tremendously ill with stomach aches, vomitting, etc. for 6 weeks until I asked for a celiac panel. They responded that one would have been done when she was diagnosed with diabetes which is when it occured to them that they never got the results. So, now she has been scoped and confirmed.

We started a gluten-free diet about three weeks ago. She still occasionally says she has stomach aches. her blood sugars immediately rose (as was expected) but have now dropped again.

I am looking for feedback from anyone with both issues - could her intestines just still be healing or perhaps we are not as gluten free as we think we are? Also, I am trying to get her on a pump but am concerned that we can not get the sugar levels under control.

Would love to have feedback on any of these issues. thanks!


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



Celiac.com Sponsor (A8-M):



ehrin Explorer

Hi Cam's Mom -

I have both T1 diabetes (dxed 2/80) and celiac disease (dxed 10/05) and have also worn a pump for the past 4 years. Since your daughter started the gluten-free diet only 3 weeks ago her intestines are definitely still healing. You may, since you are still so new to this, have yet to figure out all the items that may have gluten in them. Have you checked your soaps, toothpastes, shampoos/conditioners...do you use teflon pots that are older and scratched that could be hiding gluten? Are you using the same wooden spoons as before? Gluten can hide in that wood! My blood sugars definitely crept up after starting the gluten-free diet. Many of the gluten-free foods, that are prepackaged, are very high in simple carbs and are packed with fat/calories. I have found that sticking to a low GI (glycemic index) diet has kept my blood sugars in check - my last A1c was 6.1.

As for starting your daughter on the pump - I'd HIGHLY recommend it. I WISH I had the convenience of a pump at her age, and especially through my teen years...once you learn all the mechanics it becomes second nature and you'll wonder how you lived on MDI. The control is amazing and actually my last A1c was the highest I've had in the 4 years since going on the pump. A1c's are typically around 5.5!!! I cannot stress how much I love my pump. Your endo may even give you one to try if you'd like to see if your daughter will accept it. I did a saline run prior to purchasing one.

If you have any questions please feel free to ask!

Ehrin

2kids4me Contributor

HI! my son was diagnosed with diabetes at the age of 9 yrs and 10 months later with celiac. (Sept 2003 diabetes, July 2004 celiac)

He took about 6 - 8 weeks if I recall - for his symptoms to go away. He had leg pains and mild stomach aches. His sister is also celiac and she had way worse stomach aches prior to gluten-free, yet my son's intestine showed way more damage.

It is hard because any illness /stress can affect the blood sugars... and there is loads of stress during the adjustment period to diabetes or celiac - and you and your daughter have BOTH to adjust to.

My son is not on the pump (personal choice for him). The Childrens hospital where I take my son prefers that they have been diagnosed 1 year with diabetes and demonstrated they are reliable with blood testing.

We recently started him on Glargine (Lantus) and that has helped smooth out some swings in BG that we were seeing.

How are you and your daughter doing with all of this?...my son seemed all gung ho to do everything himself and was very accepting of it all for about 2 months, then we had a "crash and burn" day where he burst into tears when he saw the syringe and said he wished the stupid needle could be smashed to a million pieces... and then he asked if he could just not take it. I hugged him and was expecting this cause I was told this will happen from time to to time and he needs a "soft place to land". I agreed that this was royal pain (I have diabetes too)... we promptly mada dart board out of cork board and he could take that silly needle and slam it into the cork! He has now made his own dart board with his own design on paper and he takes out his frustration that way.... course he IS a boy. It has helped him cause when the needle stings or hurts (it usually doesnt)..he now gets an annoyed look and states "This is definitely a dartboard needle". Much better than internal anger and refusal to take it.

I use the dart board from time to time myself!

Things will get better... do you have a "diabetes team" helping you? (nurse, dietician, endocrinologist). Ask them if there is another child with diabetes /celiac who's mom might be a local support as well. Nothing like having a cup of coffee with someone who understands the ups and downs, and why you have to have meals on time ...etc....

Tony'sMom Rookie

Hello and welcome :)

My son was diagnosed with Type 1 diabetes at age 1 year. When he was 3 he was diagnosed with celiac disease. It took about 6 weeks or so before most of the symptoms went away. I found that the better we were with the diet, the better the blood sugars were.

My son has been pumping now for almost 3 years and we love it. His control is much better and it gives us more flexability as far as meal time goes.

Cam's Mom Contributor

Thank you all for the feedback and support. It has been pretty rough and our son (who is our daughter's twin) is being tested next week for diabetes and celiac. We are hoping for mercy and that he was dealt a better genetic card than she was. The good news is that he is always there for her and looks out for her, makes sure her sugar numbers are good and that she gets the right things to eat - and they are only 6. Thank goodness for that!

Any other info from those of you dealing with both diabetes and celiac (i.e., favorite snacks, carb counting, etc.) please pass it along!!

Thanks again!

Guest Lucy

My son was diagnosed with diabetes about 2 years ago, at the age of 2, then 6 months later with celiac. He had NOOOO symptoms, so I can't help you there, but, he is pumping for about 7 months now, and we LOVE it. The PUMP is sooooo awesome. We were doing humolog with lantus and we had such huge dips it wasn't even funny. We still have some highs, when the pump has air in the line or at the end of the 3 days, but NEVER have had a low. Maybe a 50 now and then, but we went as low as 28 before the pump. A 50 is maybe 1 time every month. I feel so much safer. Also with the eating restrictions you get with celiac, at least on the pump he can eat more often, and can be a little more "normal" that way.

We are on the mini-med pump. I would love to chat more about it if you have any questions.

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. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748

    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • 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.