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Diabetic Celiac Vegetarian

gfteen

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gfteen Rookie
gfteen
Posted

Hey!

My name is Ginny and I live in Greenville, SC. I'm 14. I was diagnosed with Type 1 Diabetes about 4 months ago and diagnosed with Celiac about one month ago. And I thought Diabets was hard! Oh my gosh! Celiac is so much harder. Anyways, I'd really like to know if anyone else out there is both Diabetic and a Celiac. I also just happen to be vegetarian but that doesn't matter.Thanks :D

-Ginny

  • 1 month later...
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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I do the veggie celiacs thing, too. Though, you said that didn't matter but I thought I'd share anyway. Hi!

Kristina

gfmelissa Apprentice
gfmelissa
Posted

Hey-

I too am veggie/celiac. ALthough i don't have diabetes, i am currently being tested for hypoglycemia. Fun huh? I was vegetarian for 11 years before diagnosed with celiacs. I just got a cookbook called "vegetarian cooking without" by barbara cousins that seems pretty good but i ahven't made much from it.

melissa

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

      By trents · Posted

      Contact them.
    • Jane02
      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. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      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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