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

Blood Sugar And Gluten-free Flours

Gram2Bri

By Gram2Bri
in Related Issues & Disorders

Recommended Posts

Gram2Bri Newbie
Gram2Bri
Posted

I have been diagnosed with DH for seven years and just recently got a great cookbook which has a great gluten-free Foccacia Bread recipe in it. I have gone overboard and eaten it every day--sometimes several pieces a day. I just had a blood test which indicates that my blood sugar is at 211--very high, and they told me that this is considered pre-diabetic. (My diabetic friend tells me that this is terribly high). This has never happened to me before and I wondered if it could be caused by all of the cornstarch and rice flour that I have been eating. I come from a family with diabetes and realize that at my age (57), I could be getting diabetes anyway--but I really want to lower this blood sugar count and am thinking I should stop eating bread altogether. Can anybody help me? TIA--

Gram

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

Celiac.com Sponsor (A8-M):


chatycady Explorer
chatycady
Posted
I have been diagnosed with DH for seven years and just recently got a great cookbook which has a great gluten-free Foccacia Bread recipe in it. I have gone overboard and eaten it every day--sometimes several pieces a day. I just had a blood test which indicates that my blood sugar is at 211--very high, and they told me that this is considered pre-diabetic. (My diabetic friend tells me that this is terribly high). This has never happened to me before and I wondered if it could be caused by all of the cornstarch and rice flour that I have been eating. I come from a family with diabetes and realize that at my age (57), I could be getting diabetes anyway--but I really want to lower this blood sugar count and am thinking I should stop eating bread altogether. Can anybody help me? TIA--

Gram

Well, I know I get very LOW blood sugar (hypoglycemia) from gluten-free grains. I don't eat any of it now. Most gluten -free breads are even higher in carbs than regular bed, so I would think it would be a problem for people with blood sugar issues.

Sorry - I'm not much help.

ravenwoodglass Mentor
ravenwoodglass
Posted

211 is quite high if it was a fasting blood sugar. Did they do an A1C test on you? That measures your average BS over a three month period. Your blood sugar can be raised by being ill, were you sick when you took the test?

I would pick up a book on the glycemic index of foods and pick from ones that are low index. I would also cut out all high fructose corn syrup and lower the amount of carbs that you take in. I am hoping your doctor gave you a script for a BS meter and test strips. With those you can test your BS at home after eating, complete instructions will come with the kit, it will show you the impact of the foods you are eating. Excercise can help bring the BS levels down also. I would not rush to meds if you can avoid it. Try changing your diet first. The diet changes may not be enough but they are worth a try with all the nasty side effects to the drugs.

AZKat Newbie
AZKat
Posted
211 is quite high if it was a fasting blood sugar. Did they do an A1C test on you? That measures your average BS over a three month period. Your blood sugar can be raised by being ill, were you sick when you took the test?

I would pick up a book on the glycemic index of foods and pick from ones that are low index. I would also cut out all high fructose corn syrup and lower the amount of carbs that you take in. I am hoping your doctor gave you a script for a BS meter and test strips. With those you can test your BS at home after eating, complete instructions will come with the kit, it will show you the impact of the foods you are eating. Excercise can help bring the BS levels down also. I would not rush to meds if you can avoid it. Try changing your diet first. The diet changes may not be enough but they are worth a try with all the nasty side effects to the drugs.

Have you tried adding some brown rice flour and other whole grain flours to the mix?

It's a good idea to have protein with the bread too, it will help balance out the rate

of digestion so it doesn't all hit the bloodstream at once.

ranger Enthusiast
ranger
Posted
I have been diagnosed with DH for seven years and just recently got a great cookbook which has a great gluten-free Foccacia Bread recipe in it. I have gone overboard and eaten it every day--sometimes several pieces a day. I just had a blood test which indicates that my blood sugar is at 211--very high, and they told me that this is considered pre-diabetic. (My diabetic friend tells me that this is terribly high). This has never happened to me before and I wondered if it could be caused by all of the cornstarch and rice flour that I have been eating. I come from a family with diabetes and realize that at my age (57), I could be getting diabetes anyway--but I really want to lower this blood sugar count and am thinking I should stop eating bread altogether. Can anybody help me? TIA--

Gram

211 is very high,especially if it is a fasting bg. I am a diabetic, and could not get my blood sugar under control. My doc kept wanting to up my meds or even put me on insulin. I started on metformin, but that didn't really help much (blood sugar still about 300) and it made me sick.So, I switched to glyburide. It brought my blood sugar down to the 200 area, but still made me sick. By accident, I found out that it wasn't the meds making me sick, but gluten. As I started to lessen my gluten intake, I noticed my blood sugar coming down. Now. 2 months gluten free, my morning readings are NORMAL! I have halfed my meds, and soon will quit them. Just waiting to get an up to date AIC. But I do find that if I eat a lot of gluten-free bread, it will raise my bg, so you might want to lighten up on that. And, PLEASE, get tested Susan

missy'smom Collaborator
missy'smom
Posted

Yes, please do get properly tested, at least a glucose tolerance test that measures you reaction to glucose over an extened time with multiple blood draws. The more info you have the better. Then you'll know exactly what's going on and how to address it. Guessing doesn't help and too many doctors wait too long before testing and helping their patients manage it. And too many doctors accept too high BG's. If you catch it and manage it sooner you can cut the risks of complcations later. Don't leave it up to fate, family genetics etc. certain things are not inevitable. There are things that you can do to take control.

RollingAlong Explorer
RollingAlong
Posted

www.bloodsugar101.com is a great web site for all issues related to blood sugar. This website will explain exactly how to get your numbers down and keep them there, with lots of links to the relevant research.

Elana's pantry has some wonderful recipes that happen to be gluten-free and glycemic index friendly.

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

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748
    Kaz 1
    Newest Member
    Kaz 1
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.