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Diabetes And Celiac

Tim-n-VA

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Tim-n-VA Contributor
Tim-n-VA
Posted

Its been a great summer. In June I got the Type II diabetes diagnosis. This morning I got the biopsy results confirming celiac. Why did I let that doctor do a physical? :P

Obviously, new to the forum but I've been lurking for a few weeks while waiting on the testing.

No specific questions today but I'm sure I'll have them in the future so "Thank you" in advance.

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happygirl Collaborator
happygirl
Posted

Tim-

Welcome to the board! We are happy to have you here, even though it is under the circumstances of your health. I think that you'll find some of the best resources on the web are on this forum and on celiac.com. I know you don't have any specific questions today but just for future reference---there is nothing here that is strange! :blink: Its a weird disease, so weird questions are asked. I believe there are a number of other members that are Celiacs and diabetes diagnosed, so hopefully they will be able to provide support and answers for the diabetes-side of your life.

Where are you in VA? I'm in VaBeach.----edit----I just saw that you posted in another thread that you are in NoVa.

Again, welcome to the board!

Laura

mamaw Community Regular
mamaw
Posted

welcome

I alway believed one can live with what they know but not knowing and dealing with is lurking is a silent killer... glad you know about your health issues even tho they may not be pleasant. But this way meet them head on & enjoy your life to the fulliest, we are not on this planet long enough to waste time.

blessings to you

mamaw

  • 4 months later...
RiceAddict Rookie
RiceAddict
Posted

Tim,

I have type I diabetes and am on an insulin pump. I know some type II are on insulin as well. The biggest problem that I have with the two diseases is carb counting. It is possible, but takes some getting used to. Maybe it was just that I counted carbs on only the diabetic diet for so long? It is also difficult to find certain specialty items, like sugar-free cookies with no gluten. There is probably some out there, maybe in VA, but certainly not in Iowa! Also, I have to make sure that I have a gluten-free sugar source on hand. Before, I could just grab a doghnut or whatever, but not now. There may even be gluten in some of the commercial glucose tabs or gels, just have to do some investigation.

Good luck to you and I'm happy to talk if you'd like.

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

      By Scott Adams · Posted

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

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

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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