Celiac!?

HQ Victor · #1 (**permalink**) 04-03-2009, 11:29 AM

I was just diagnosed with celiac disease (today actually) and a week ago I was told I needed to be checked because my blood sugar was too high.. 215. So I started with avoiding the "white stuff" and went to all whole grain/whole wheat. And now I'm supposed to avoid that too? I don't have any intestinal symptoms of the disease, but I do have lupus which I guess many of the body wide symptoms share common ailments. I'm allergic to soy so what on earth am I supposed to eat?!

foxl · #2 (**permalink**) 04-03-2009, 12:00 PM

Alfalfa? Just kidding ...

Milk okay for you? Eggs, cheese ... vegetables ... beans otehr than soy?

Very limiting -- I am sorry. I have heard sometimes people with celiac can do ad-back, later?

HQ Victor · #3 (**permalink**) 04-03-2009, 12:07 PM

Ad back?

And you know what's funny? People with lupus can't have alfalfa! LOL

foxl · #4 (**permalink**) 04-03-2009, 01:01 PM

Quote:

Originally Posted by HQ Victor

Ad back?

And you know what's funny? People with lupus can't have alfalfa! LOL

I truly did NOT know that. OUCH!

EeyoreButterfly · #5 (**permalink**) 04-04-2009, 02:15 PM

Actually, controlling your Celiac will result in greater control of your diabetes. Avoiding white stuff is not enough to control your diabetes. It's the total carb count that matters. While the refined grains are the worst offenders, whole grains will still spike you up if you eat too much. Start learning about how to eat gluten free. You will find there are many options out there. The net result is that you will probably end up eating fewer carbs which will help your diabetes out tremendously.

poodlebone · #6 (**permalink**) 04-04-2009, 06:56 PM

Quote:

Originally Posted by HQ Victor

So I started with avoiding the "white stuff" and went to all whole grain/whole wheat. And now I'm supposed to avoid that too? I don't have any intestinal symptoms of the disease, but I do have lupus which I guess many of the body wide symptoms share common ailments. I'm allergic to soy so what on earth am I supposed to eat?!

You have to avoid everything with gluten in it. That means anything made from wheat whether it's processed white flour or whole grain. You also have to avoid rye, barley and a few other grains. Many celiacs are told to avoid oats as well simply because most oats are processed along with wheat and are contaminated. There are a few companies that now sell oats produced in dedicated facilities and those are safe.

You'll have to learn to read ingredient labels very carefully, especially with highly processed foods. Most will have a statement in bold at the bottom of the list that says "contains wheat ingredients". Avoid those. Many foods don't contain wheat but will have a warning that states "made in a facility that processes wheat", or "made on shared equipment".

I've read that many people don't have any obvious symptoms, or their symptoms are common with many other problems besides celiac.

SweetOne · #7 (**permalink**) 07-11-2009, 10:04 AM

Hey

Sorry about your dual-dx...but, I know what it feels like! Interestingly, once you start following it and feeling better...you start learning more about how to eat quality food on the diet. Check out the University of Chicago Celiac Center website for reliable info on the diet (the list of ok additives was helpful for me), a care package to get you started, and additional practical info. I am sure there are a lot of other sites out there as well. In my former life I was a RD at a hospital...and in my experience as a professional and a patient, you learn more helpful info from fellow travelers than from the mainstream

.

Take care, and be well!

genie86333 · #8 (**permalink**) 07-11-2009, 12:17 PM

As others have said "white stuff" is not enough for some who even just have diabetes - any rice, flour, etc is off limits to many, so just look at this further limiting of wheat products as better for your diabetes.

jjmagrudes · #9 (**permalink**) 07-13-2009, 02:52 AM

I have had type 1 for 24 years and Celiac for 10. I have struggled mightily at times controlling the variability of my bloodsugars. There are more and more gluten free convenience products available, but be warned that they can wreak havoc with your BGs. Many of the products are made with white rice, tapioca, and potato flours/starches, and they can have much higher carbs/serving that regular, gluten containing products. I've found that increasing the protein in my meal and eating more complex carb gluten free products is more helpful...some of these are brown rice, teff, buckwheat, and quinoa flours. Also, nut meal works well. It will get frustrating at times but you'll eventually get adapted to how your BG reacts to GF food.