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Diabetes?

whitelacegal

By whitelacegal
in Related Issues & Disorders

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whitelacegal Contributor
whitelacegal
Posted

Does anyone in here have Celiac and diabetes? I went to the doc the other day and he told me that my Glucose level was 174. but when i tested it at my dads today with his machine it was 100 how can it flucate that much??

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lovegrov Collaborator
lovegrov
Posted

I don't know about the fluctuation but I do know that after mine was measured at 145 I started exercising and lost weight. Next time it was 91 and then 80. All were fasting. I know that doesn't work for everybody but it did for me, thank goodness.

Was either one a fasting level? If you hadn't eaten before the second one, it would be lower.

richard

judy05 Apprentice
judy05
Posted

It depends on what you have eaten in the previous 2 hours.

If I eat anything with white rice flour my BG will climb 60 points

in 2 hours. Some foods have low glycemic levels. Meats and

most vegetables will not raise my levels. It is a 2 hour reading

window. Hope this helps. The best way to check is in the morning after

an 8 hour fast, this way you will know if you have a problem.

darlindeb25 Collaborator
darlindeb25
Posted

judy----what kind of flour can you use if white rice is out--my boyfriend is diabetic and anything i make for me i will be making for him too--what is the best for me to use--thanks, deb

judy05 Apprentice
judy05
Posted

Deb,

This is all new to me. My husband and I are experimenting

with Betty Hagemann's Featherlight Mix. It contains rice, tapioca,

and cornstarch+potato flour. The tapioca flour has less (carbs)

than the rice, and cornstarch even less than both. He made some

apple pies with sweet and low which worked out well for me.

You have to really read labels and know how many carbs are

in each serving. I just got the gluten-free diet down pat, now this!

The only thing the dietician taught me was how to count

carbs, 15 carbohydrates=1 carb. I am supposed to have 12-14

carbs per day which is very hard to do, although I am slowly

losing weight, 25 lbs so far! Wish I could tell you more, give me another

year. :rolleyes: Try different flours and remember to test in 2hours.

We are thinking about the bean flours next.

darlindeb25 Collaborator
darlindeb25
Posted

my sister likes the garbanza bean flour and the white bean flour--but she isnt diabetic, just experimenting with different flours--deb

Jinxy'sMom Newbie
Jinxy'sMom
Posted

Hi WhiteLace. I have T1 Diabetes, and I'm still working on a celiac diagnosis.

A blood sugar of 174 after eating a meal is I think acceptable for a non-diabetic. Recent findings have suggested this. The most important is before and 2 hrs after meals. Was the 174 fasting? If so, then you may have pre-diabetes or impaired glucose tolerance. Your best thing is to have your doctor do a fasting blood sugar in the lab and see what it says. If it's 120 or above then you need to discuss your options with your doctor, and maybe do a GTT to ck your glucose tolerance. And yes, your blood sugar numbers can bounce around.

If you need more advice let me know,

Heather

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whitelacegal Contributor
whitelacegal
Posted
  • Author

jinxy's mom,

HI there, thanks for responding, i found out that i have type 2 diabetes yesterday and now am trying to find low sugar foods plus gluten-free food, this is fun.

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    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

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    • knitty kitty
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      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
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      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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