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Celiac and Diabetes

Well, since Celiac Disease (Gluten Allergy) is such a prevelant disease with diabetes, I figured we needed to have a group for it. Let this be a group for questions and suggestions.

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Another Gluten Free site

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Type 1, Hashimotos, and now Celiac -

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Comment by Leilani on November 29, 2010 at 6:01am
Gelatin is out for me as well . . . but had not considered agar agar . . . will check into that. And I was thinking of the Tapioca Flour as it can function as a binder given its gelatinous characteristics . . . but I don't know much about its texture in baking! I pretty much eat whole grains . . . and have not as yet come up with a good bread /cracker alternative.
Comment by Trudy on November 29, 2010 at 5:41am
That sounds like a difficult problem... Gelatin--or agar agar, which might not work as well as gelatin--could help in some baking, like bread. Tapioca flour, potato starch, and arrowroot flour work well as thickeners. Maybe you were thinking of using something like mini tapioca pearls? Might work--if you experiment some, let us know how it works out.
Comment by Leilani on November 29, 2010 at 4:06am
In addition to Gluten sensitivity, I have a LONG list of other foods I react to, and I am sensitive to eggs, guar gum, and xanthan gum. Any suggestions on products that work in a similar manner as these binders, that could help with texture as well? I think experimenting with Tapioca may be helpful?
Comment by Libby on November 28, 2010 at 4:33pm
I try to maintain a wheat-free diet. Tested negative for the antibodies, but allergy testing showed a sensitivity to wheat, but also to corn and rice, so gluten free products don't usually work. I find that when I eat wheat, I have joint pain. right now, my knee is stiff and sore because I was traveling and didn't stick with my diet. Not sure if BG is affected but I think it is improved since I am into my 4th year with LADA and still not insulin dependent. I bake with almond flour, buckwheat, oat and tapioca flour.
Comment by Acquafortis on November 28, 2010 at 1:45am
Mikki's Mama I agree with Leilani's last post.
Sometimes gluten-free or for some only wheat free can help loss weight, control blood glucose and have more energy to live with even if there are low or negative antibodies results.
I found it out with trail and error.
Comment by Leilani on November 27, 2010 at 8:25pm
I can appreciate your confusion and desire to do what is best for your daughter. My personal experience was one of “suspicion” of gluten sensitivity with antibody testing that was extremely low . . . And my Endo reassured me that there was no need for trial of a GF diet. Several years later, at the recommendation of a dietitian/friend who specializes in Food Sensitivities, I tried a GF diet and found that gluten was indeed contributing to a great deal of Blood Glucose fluctuation. Since discontinuation of gluten my A1C has come down from “struggling to maintain” at 7.5 to 8.0, to an average maintenance of 5.8 to 6.5. My Endo now recommends trial of a GF diet, following negative antibody tests, when there is clinical evidence suggesting a patient may have gluten sensitivity! I am, of course, much older than your daughter, and unfamiliar with recommendations for children. It would be difficult knowing that you are making a decision that will impact her life in so many ways. On the upside, if indeed she is gluten intolerant, she will feel SO much better on a GF diet that it more than makes up for the loss. I’d say, be open to the recommendations of your Doctor . . . and then follow your inner wisdom and your heart . . . you know your daughter better than anyone else!
Comment by Mikki's Mama on November 27, 2010 at 2:05pm
We see her Pediatric endocronologist on Tues and he may refer to a GI, we have to drive 3 hours to see one. I am just confused, as far as the dietician was concerned she had it, but the ped. endo got a copy of lab & is not convinced I guess. I started GF diet cuz I was told to, hesitant to take her off now that BG's are under control. She will have to eat gluten to have biopsy. I am just so anxious for Tues. appoint & I just need to vent since I can't do anything or make any decisions right now. Thanks!!
Comment by Leilani on November 27, 2010 at 11:41am
I know people with very low to no Gluten Antibody whose BG has improved a great deal on GF diet. What we know about Celiac is changing, and there are times when a positive response to GF diet is the most reliable evidence of Celiac . . . even when nothing is found on a Biopsy . . . Just the same, it seems better to me to check things out with a GI Doc . . . and then make an informed decision.
Comment by Emily B on November 27, 2010 at 9:33am
Hi Mikki's Mama, Have you seen a gastroenterologist yet? They might be able to help you decide on the biopsy or not. When my son was diagnosed his tTg IgA number was 186 (normal is 0-19). We opted to not do the biopsy due to it being awfully clear that there was an issue. After 6 months gluten free it had only come down to 29 and after 12 months, 13. If your child's is 15 (which I understood is in normal range??) I might consider further testing before starting a gluten free diet for long. After 2 weeks, she should definitely still have damage that could be detected in tests now.
Good job on the gluten free biscuits. We always do bread, even if it's not Thanksgiving :) Try Udi's Gluten Free Multi-Grain... So yummy!!
Comment by Mikki's Mama on November 27, 2010 at 8:57am
We made cheddar garlic biscuits and regular biscuits using gluten free bisquick and my 3 year old type 1 daugher loved them, I know bread isn't best all the time but since it was Thanksgiving we let her have bread.
 

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