Pre-type 2 Diabetes And Celiac

[lpjourney]

I am Pre-Type 2 Diabetic on oral medication. Now with the addition of Celiac to the mix, how do others learn to manage between the two?

I'm a carb addict - salads, veggies, fruit - they take a back seat

I try to make meals that are mixed - one pot type - to load in the veggies, some lean meats - little to no carbs - but that can only go for so long. I make in batches to last a while since I work 2 jobs and only have a couple nights a week off and Sundays. I don't what to spend every Sunday - just making a meal for the week.

Looking for quick, easy options - but yet nutritional too.

[happygirl]

These resources may help:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

[Nancym]

I controll my blood sugar with a low carb diet. You might want to check out Dr. Bernstein's book: Open Original Shared Link I know a lot of people controlling their BG with diets like his, my own included.

[lpjourney]

Thank you - the more I can learn - the better I can move forward to live a healthy and safe life style.

[georgie]

My pre Type 2 got worse with the gluten-free diet. I have had to now eat very strictly again. Few carbs and mini meals of protein every 2 hours. No fruit. No potato. The best book I have read re this is 'The Insulin Resistance Diet" by Drs Hart & Grossman. Its easier to live with than Atkins, South Beach etc.

[ranger]

I am a type 11 diabetic. Or maybe an x-type 11! Before going gluten-free, my AIC was 13.5. My doc wanted me to go on insulin- I didn't. For my next AIC, I was 2 months eating gluten, and 1 month on the gluten-free diet. My AIC dropped to 8! I was amazed at this response. I'm overdue for my next AIC, but my fasting readings are in the 70 to 100 range, so I expect to see an even lower number. But, it is not without pain! I cook a lot. If my resources were not so limited, I could buy more, but I don't have that option. But it is my health at stake, so I cook a lot. I do eat more meat than I used to and I watch my carbs ( generally, as I'm eating them!), and I eat a lot of veges. I try to incorporate them kind of sneeky. And, I'm kind of lazy. So, here's what I do. A couple of times a week, I have a cookathon. I make a 3-egg omelet loaded with sauted veges ( peppers, onion, mushrooms,Broccoli. cauliflower, aspagus, maybe a little ham and cheese). Whatever I have on hand. Then, I fry up a bunch of cornmeal mush and sausage. Park it all in the fridge, and that's breakfast for 6 days. All I have to do is heat it up. Then, I make a pot of soup, also koaded with veges, and some protein- usually chicken, but this week little meatballs. That , and I often have leftovers, gives me lunch for the week. I try to make things for dinner that will last 2 meals. I try to limit my carbs to a serving of rice/potatoes/starchy things, a serving of bread, some gluten-free crackers, and a dessert daily. I also eat a piece of fruit and a couple of crackers mid-morn, and some cheese and crackers before bed (trying to gain wight). This is what works for me.

[lpjourney]

My GI recommended a nutrionist who specializes in Celiac - seeing her the end of May. I need to lose weight and trying to eat healthy and balanced is tough because it is so expensive all the way around.

I already work 2 jobs to keep up with everything, now things are even tighter due to the increased cost for many of the gluten-free products. I did get the Gluten Free Shopping Guide to help me find the most cost effective standard grocery store products without having to buy specialty store products.

I try to use frozen store brand veggies in cooking when ever possible but they are limited - fresh can be more expensive. It figures that the foods I love are what I now have to eliminate or drastically reduce whether it is because of Celiac or Diabetes.

Will update once I see the nutrionist.

[Jestgar]

I buy almost nothing pre-packaged. I shop once a week, on the weekend, and usually make two crockpot meals, maybe three, if one is all veggie. I freeze some of what I make, and eat the rest all week. For variety, or when I run out of the fresh stuff, I pull a bowl of something frozen out of the freezer.

I have eggs around for quick meals, and always have something canned (tuna, salmon, chicken, etc) that can be mixed with mayonnaise or mustard or something and eaten on rice crackers or celery or wrapped in lettuce.

[missy'smom]

Canned pumpkin and spaghetti squash are two non-spiking gluten-free carbs that are relatively inexpensive to boot. Whenever I am in the market, I pick up a spaghetti squash. It keeps a long time. Whenever I get around to it and have the oven on for something else, I cut the squash in half, scoop out the seeds, place it cut-sides down in a baking dish, add a little water, cover and bake until tender. Then I scoop it out, fill my measuring cups with the right portion and plop onto a lined baking sheet. Pop in the freezer and when hardened, transfer to freezer bags or containers. Then I can just pop one in a dish and warm up in the microwave. Parmesan cheese butter or sub.or other mix ins or sauces can be added at serving time. I do the same with the canned pumpkin, adding cinnamon, nutmeg, butter(or substitute), you can add sugar substitute if you use them, cream or other ingredients before or after freezing. For burgers and sandwiches I wrap my patties or fillings/condiments in a lettuce leaf, I really don't miss the bread or the expense of buying or hassel of making the gluten-free buns/bread.

[Juliebove]

I have type 2 diabetes. I used to eat a lot of eggs and cheese. High in protein, will fill you up and low in carbs. But then I learned of my allergies to eggs and cheese. Suddenly a lot of problems cleared up. But what to eat? I was a vegetarian.

I tried a vegan diet, then a raw vegan diet. But due to gastroparesis, eating a lot of raw veggies...especially the salad type didn't set so well with my stomach.

Eventually I found that I had to start eating meat at least once a week. I eat a lot of nuts and seeds. A lot of beans. Yes they have carbs, but also a lot of fiber. And oddly I can digest them.

Luckily I do really like vegetables and if I could eat the way I chose to, they would make up the bulk of my diet.

I like green beans and waxed beans. The only way daughter will eat them is canned. So we eat a lot of canned ones. They work well with spaghetti type sauce, with or without meat. They can be used in place of pasta or even mixed in with the pasta.

Daughter also loves tuna casserole. I used to put peas in it because they are lower in carbs than pasta...well somewhat lower...but now she's allergic to peas. So I put in extra mushrooms and tuna. I have to make my own cream soup using dried mushrooms that I have powdered in my Magic Bullet. These help to thicken the soup. I use some plain rice milk, a bit of olive oil and also add some fresh chopped mushrooms and some chopped onions. Used to add celery. I like the celery but daughter does not. So I leave those out. I do put in some pasta, but just a handful of the dried macaroni (I use quinoa based) per person.

When I make refried beans, I cook the pinto beans in plain water, then add plenty of chopped onions and bell peppers. I add my seasonings, usually just salt, maybe a little pepper and chili powder or Mexican seasoning, a slurp of olive oil, then mash with a potato masher. The added vegetables blend right in and lower the carb count.

When I make Spanish rice, I use a lot of ground beef or chicken, lots of onions, peppers and tomatoes and just a small amount of rice.

When I make pasta salad, I use tons of low carb raw veggies, olives, kidney and/or garbanzo beans and only a small amount of pasta.

I make a lot of soup and cook the pasta or rice separately so I can measure out my portion and add it to my bowl.

I used to eat a lot of stuffed tomatoes. Remove the little stem piece of a large tomato, then cut down almost to the bottom across one way then the other, then again between these so what you have looks like a flower. Fill this with cottage cheese or chicken, fish, turkey or egg salad. Due to my allergies now, I can't get a really good tasting tuna or chicken salad.

Eggplant Rollatine is something I used to make a lot when I could eat cheese. Get a large eggplant and slice it thinly from the top to the bottom. Brush both sides with olive oil then either bake in a single layer or put in a skillet just until softened. Cool so you can handle.

Take a large baking dish and spread on a layer of your favorite tomato based pasta sauce, with or without meat. Now make a filling for your Rollatine. You'll need some ricotta cheese. Add an egg to it and some parsley, chopped spinach, broccoli or anything else you like. You can also just use plain cheese. Put a spoonful of this cheese on each slice of eggplant, then roll up the slice and place them with the outside end of the slice on the bottom in the baking dish, allowing a small amount of air space between each one because they'll expand a bit as you bake them. Spoon more sauce over each slice then bake until hot and bubbly. You can then add some more cheese such as parmesan and put back in the oven for a few minutes to melt the cheese.

Lasagna is another thing I used to make a lot of, adding a layer of zucchini between the pasta to lessen the carbs.

Last week, I took a recipe I found in a magazine and gave it a new twist. It called for new red potatoes cut in quarters then cooked for about 15 minutes or until almost tender in boiling salted water. You then add some trimmed fresh green beans and cook an additional 3 minutes or so. Drain these and add to a pan with a couple of slurps of olive oil and a red onion or two that has been cut into large chunks. Add plenty of dried basil or some chopped fresh basil, salt and pepper and cook until onions are soft and potatoes begin to crisp. I used a lot more beans and onions than I did potatoes.

[kenlove]

Thanks for the reminder! I had forgot how much I used to love spaghetti squash! Still waiting for dr B's book.

Having been hit full on by diabetes last week Im still trying to figure it all out. All I can say to lpjourney is fix the diet now and dont cheat. It will save you a lot of pain in the future.

ken

Canned pumpkin and spaghetti squash are two non-spiking gluten-free carbs that are relatively inexpensive to boot. Whenever I am in the market, I pick up a spaghetti squash. It keeps a long time. Whenever I get around to it and have the oven on for something else, I cut the squash in half, scoop out the seeds, place it cut-sides down in a baking dish, add a little water, cover and bake until tender. Then I scoop it out, fill my measuring cups with the right portion and plop onto a lined baking sheet. Pop in the freezer and when hardened, transfer to freezer bags or containers. Then I can just pop one in a dish and warm up in the microwave. Parmesan cheese butter or sub.or other mix ins or sauces can be added at serving time. I do the same with the canned pumpkin, adding cinnamon, nutmeg, butter(or substitute), you can add sugar substitute if you use them, cream or other ingredients before or after freezing. For burgers and sandwiches I wrap my patties or fillings/condiments in a lettuce leaf, I really don't miss the bread or the expense of buying or hassel of making the gluten-free buns/bread.

[kenlove]

About 4 years as celiac and 1 week with diabetes which i'm still getting used too and perhaps in denial about.

I would start reading everything I could. I didnt get diagnosed with pre type two diabetes but always figured it would happen since its in the family. I didnt expect to get hit this hard with it where its almost impossible to function with daily chores, job etc.

The more you do whats right for you now, the easier it will be in the future.

good luck

My GI recommended a nutrionist who specializes in Celiac - seeing her the end of May. I need to lose weight and trying to eat healthy and balanced is tough because it is so expensive all the way around.

I already work 2 jobs to keep up with everything, now things are even tighter due to the increased cost for many of the gluten-free products. I did get the Gluten Free Shopping Guide to help me find the most cost effective standard grocery store products without having to buy specialty store products.

I try to use frozen store brand veggies in cooking when ever possible but they are limited - fresh can be more expensive. It figures that the foods I love are what I now have to eliminate or drastically reduce whether it is because of Celiac or Diabetes.

Will update once I see the nutrionist.