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Diabetic Celiac Question.

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I first began the gluten-free diet in August but went off for a biopsy. I have been gluten-free continuously since around September 25. I have said all along I don't feel any better while on the diet. My main complaint that resulted in the diagnosis was extremely severe muscle pain and exhaustion (way beyond fatigue) after only a few minutes of moderate exertion. It is cool now so the symptoms aren't as severe as they were in the summer. Maybe this is a slight improvement and maybe it simply reflects that working in cooler temperatures is less stressful. My question is this: Have any diabetics found that their fasting glucose levels are lower and more stable after going on a gluten-free diet? I do a finger stick once daily, before breakfast and get an A1C every 3 months. At first I thought it was due to not having baked goods available as often as pre gluten-free diet. I am probably the most picky and dissatisfied person ever to have to eat gluten-free. I don't mind changing other recipes to gluten-free, but I find that all gluten-free baked goods substitutes are awful! This is just me--I have tried numerous scratch recipes, mixes and ready made baked items and the ONLY one (so far, I keep trying new things) that I found to be as good as the gluten recipe is Bob's Red Mill chocolate cake mix. I need to mention at this point that I don't really follow a sensible diabetic diet. I learned I was a latent diabetic while pregnant with my second child 36 years ago. I didn't develop type two diabetes until four years ago. I am on metformin and that keeps my A1Cs from 6.9 to 7.4 even though I eat lots of stuff that I shouldn't, or in the wrong quantities. Since being diagnosed, my morning fasting glucose tests seldom were over 100. Since going gluten-free I never cross 100 except for the day after I was involved in an accident. No injuries, but plenty of stress until it was acknowledged I wasn't at fault. Even if I have fasted less than eight hours, my tests are usually in the 80s, rarely in the 70s and occasionally in the 90s. Do any other diabetics find their glucose in better control while on the gluten-free diet?

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Sounds a lot like what I went through. Althougfh celiac for about 5 years I was diagnosed with diabetes in May and have ben wathcing things closely since them. I did get a lot of help here from Missys Mom and other diabetic celiacs. My sugar seldom goes over 100 now unless I eat too much fruit. I take glipizide but no insulin yet although they keep telling me I should. I do make bitter melon juice and/or supplements. The bitter melon and banaba make a big difference and can lower the blood glocose for me.

being Gluten free helps of course but the high carbohydrates in some gluten-free things need to be watched. I stopped most pasta for example. Anyway you jjust need tobe on guard all the time. Good luck

ken

I first began the gluten-free diet in August but went off for a biopsy. I have been gluten-free continuously since around September 25. I have said all along I don't feel any better while on the diet. My main complaint that resulted in the diagnosis was extremely severe muscle pain and exhaustion (way beyond fatigue) after only a few minutes of moderate exertion. It is cool now so the symptoms aren't as severe as they were in the summer. Maybe this is a slight improvement and maybe it simply reflects that working in cooler temperatures is less stressful. My question is this: Have any diabetics found that their fasting glucose levels are lower and more stable after going on a gluten-free diet? I do a finger stick once daily, before breakfast and get an A1C every 3 months. At first I thought it was due to not having baked goods available as often as pre gluten-free diet. I am probably the most picky and dissatisfied person ever to have to eat gluten-free. I don't mind changing other recipes to gluten-free, but I find that all gluten-free baked goods substitutes are awful! This is just me--I have tried numerous scratch recipes, mixes and ready made baked items and the ONLY one (so far, I keep trying new things) that I found to be as good as the gluten recipe is Bob's Red Mill chocolate cake mix. I need to mention at this point that I don't really follow a sensible diabetic diet. I learned I was a latent diabetic while pregnant with my second child 36 years ago. I didn't develop type two diabetes until four years ago. I am on metformin and that keeps my A1Cs from 6.9 to 7.4 even though I eat lots of stuff that I shouldn't, or in the wrong quantities. Since being diagnosed, my morning fasting glucose tests seldom were over 100. Since going gluten-free I never cross 100 except for the day after I was involved in an accident. No injuries, but plenty of stress until it was acknowledged I wasn't at fault. Even if I have fasted less than eight hours, my tests are usually in the 80s, rarely in the 70s and occasionally in the 90s. Do any other diabetics find their glucose in better control while on the gluten-free diet?

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It's an interesting subject. There have been may studies that show a link between wheat and diabetes and celiac disease and diabetes, especially T1. I don't have any handy links at the moment but if you do a search here or on the internet in general you may find some interesting reading. Some folks have posted some links here in the recent past. LADA is another interesting form of diabetes. There seems to be a connection with other allergens and food intolerances as well-casein to name another. I am still exploring other possible connections between my BG and allergens. Dairy has seemed to elevate it in an experiment I did in the past. I am currently undergoing further allergy testing and will be watching BGs carefully as I proceed with a doctor supervised elimination-challenge with foods that I have reacted to.

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I was hoping you would show up here (^_^)

It's an interesting subject. There have been may studies that show a link between wheat and diabetes and celiac disease and diabetes, especially T1. I don't have any handy links at the moment but if you do a search here or on the internet in general you may find some interesting reading. Some folks have posted some links here in the recent past. LADA is another interesting form of diabetes. There seems to be a connection with other allergens and food intolerances as well-casein to name another. I am still exploring other possible connections between my BG and allergens. Dairy has seemed to elevate it in an experiment I did in the past. I am currently undergoing further allergy testing and will be watching BGs carefully as I proceed with a doctor supervised elimination-challenge with foods that I have reacted to.

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I was hoping you would show up here (^_^)

Nice seeing you too Ken! :D

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As both are autoimmune diseases so I can see how they are related. My A1C is not down yet but I did get my first 100 as a fasting blood sugar. Down from 127 with 116 being my unhealthy normal since I was a teen. I am now 46. Without the need for 15 hours of sleep a day I am more active and try to walk 10,000 steps three or four times a week. Not poisoning my body with gluten probably leaves it with more energy to deal with other things.

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