So glad to find this group. My 10 year old son was diagnosed with diabetes and celiac this summer. people say it’s common to have both, but i’m not buying it! We can’t find many people or info. So grateful for this site!
Emily, there are a lot of us! I know plenty from childrenwithdiabetes.com
Found out I have Celiacs right before New Years. Not a big deal to me. In fact, I kind of like have more restrictions on my diet. Makes it a lot easier to manage my blood sugars. I’ve been type one since 1983, back when diabetics “couldn’t eat sugar.” As a cook and baker, I have simply substituted GF flour into my recipes so I can still enjoy certain treats. have a great recipe for a low-fat, vegan, GF cake/cupcake that would leave anyone drooling for more!
just learned that i have celiacs also - was diagnosed with D type 1 almost a year ago. I have to laugh at it. Just waiting for the day they say im lactose intolerent and allergic to all type of food.
It seems to me that I have been developing Dermatitis Herpetiformis, a rash caused by celiac disease, despite the fact that I have been (at least trying to be) gluten free for nearly twenty years. Does anyone have any experience with this rash?
Hi!
I’m new here. T1 for 36 years. I don’t know if I have celiac but I’ve had stomach problems for years. I’ve been doing some research and I really think I have a gluten intolerance. Are there “degrees” of sensitivity? It all seems to fit; stomach pain and a bloated solid feeling, diarrhea or (need I say) like glue. Haven’t lost weight though. I’m going to ask my Dr next time. I thought I would try to go gluten free for a week or two and see the results before I go in. Any suggestions or advice would be welcomed. Thanks!
Barb, if you go gluten free before having blood work done, you run the risk of jeopardizing your results. I do not believe there are varying degrees with Celiac Disease, however, there are different degrees of gluten sensitivity. Just a little different, but either would be fixed by going gluten free. I would bring it up to your Dr. asap so you can get to feeling better. Good luck!
Hi Sarah. What you decide to do in your kitchen will probably depend on whether your son is truly allergic to gluten or non-tolerant. With an allergy, one needs to have separate pots, pans, skillets, etc., separate for the gluten and non-gluten foods. If he is non-tolerant (as I am), he probably needs to totally avoid eating gluten, but isn’t so sensitive when it comes to cooking utensils. There are a lot of healthy non-gluten flours and foods, and eating a lot of non-starchy fruits and vegetable is good for both type 1 and celiacs. However, it can be difficult to eat out, to go to potlucks, go to parties… You can google a lot of good information on the internet. There is a good magazine called Living Without, which has articles and recipes and a website (livingwithoutmagazine.com). Good luck–and your son really will feel better when he is off gluten if it is the problem.
Hey Trudy. I was just wondering what the difference was between allergy and non-tolerant. My son has Celiac, but I was told we needed everything seperate and that Celiac is not an allergy at all. We just got all new kitchen items and took gluten out of the house. I was told that even if he has no outward symptoms (which he doesn’t besides no weight gain), the damage is still being done on the inside when he’s been exposed.
Thanks!
Hi all, new here, and though not officially diagnosed with celiac, I have decided that I am sensitive and to go gluten free. Since nearly the day I was dxd with Type I my stomach has hurt. Literally every day. In the past few years I’ve noticed excessive bloating and discomfort with carbs including gluten, pasta and bread being the worst for me. Then two years ago I was afflicted with recurrent apthous ulcers in my mouth–huge outbreaks every other week. I decided I’d try anything to make those go away. I don’t think I’ve been 100% successful yet on being gluten free, but am trying and have noticed marked results on the ulcer forefront. Has anyone else experienced the ulcers in the mouth? And now I seem to have this symptom where if I eat something with any amt of gluten at all, the bumps on the back of my tongue swell up and get itchy? Just seeking any information and personal experience with the mouth symptoms, in addition to the gastro issues. Thanks!
Hello, i have it as well…plus lacto intolerant. Can we agree that it make things a WEE complicated when comes time to cook…???
Chantale37, yes, add lactose to the mix and it becomes a whole new headache. My son is breath testing for lactose in a few weeks. I don’t think it will show anything but we just never know. He has suffered a lot of stomach problems as of late and a lot of gas and we just want to rule that one out. He passed his fructose test 
Hi. I went to the library to take out some books for summer reading (I like mysteries), and found “Celiac Disease, A Hidden Epidemic,” Revised and Updated, 2010, by Peter H. R. Green, M. D. I’ve probably had Celiac all my life, but it became very apparent when I was diagnosed with diabetes 17 years ago, which is when I went on a gluten-free diet. I found this book to be very informative. I would recommend it to anyone with Celiac themselves or in their family, or anyone with multiple autoimmune diseases. It’s also not very expensive–$14.99 USA. Dr. Greene is director of the Celiac Disease Center at Columbia University. Trudy
Oops. The price is $24.99. It is available from the website, www.harpercollins.com., also from HarperCollins e-books. And the last name is Green, no e at the end. Trudy
I’m waiting on the results of a coeliac test, my doctor thinks i have it because i have lots of the symptoms since i came back from a trip to Thailand, he said i probably got an infection there which brought on the symptoms, i’ve been feeling really weak lately, and have problems with going to the toilet and i’ve thrown up a few times in the last week, also i get headaches, and a weird numbness or tingly feeling in my arms, and ive been getting alot of hypos even though im eating. I just can’t wait to find out, i don’t get the results till next thursday, i was told it takes 3 weeks for the test!
Hello everybody!
Haven’t eaten wheat for the last 15 years of my life. Never had a real diagnoses although strongly suspected. (They lost my biopsy results when I was emergency operated for peritonitis 15 years ago and didn’t feel like doing the biopsy again).
Anyway diabetes has just complicated a bit more things but I think I got used to it.
The only problem when they give you gluten free products here they are all rice or corn…which my diabetes doesn’t tolerate well.
Well Hello to everybody!
I have the same problem with gluten free products. I actually react more to rice than to wheat so try to avoid both. I wake up with stiff joints after eating rice. And the carb content of grains makes it more difficult, especially when they are finely ground in flour. I use almond flour which is lower carb, and buckwheat, tapioca, potato starch for baking, which are high carb but I adjust my insulin accordingly.
@Libby Before I used to eat some spelt pizza or pasta but since I’ve got diabetes I can’t eat them. Even a minimal amount spikes my diabetes.
The only time I eat carbs is in the morning 2 pieces of wholegrain spelt bread with seeds and cheese. The rest of the day no carbs and of lately legumes as well.
In Italy is difficult to make them understand wheat gluten problems and diabetes…They are people who eat loads of carbs and that’s what has precipitated my gluten problem. Got it only 3 months after I emigrated in Italy. Before I followed my family diet with practically no carbs since dad is diabetic.
They eat cornetto and cappuccino in the morning at the bar, then pieces of white pizza as a snack, pasta for lunch and then pizza again for snacks. In the evening if they do not have pasta again as first course they eat a lot of bread.
I usually go around with almonds in my bag to avoid my frequent hypos. But I have practically renounced going out with friends if they are eating out.
Hi. Actually, spelt and kamut are both wheat. They are ancient wheats, grown before a lot of hybridizing was done.They are easier to digest for some people who have a mild intolerance, but don’t work if you have celiac.
Pamela products are very good if you are home baking, although I can’t eat tree nuts, so I have to watch the labels for almond flour. Her bread mix is great, and so is her Pancake and Baking Mix (the latter if you can have almond flour). Another good and versatile flour for home baking is sorghum, and a small amount of millet is good with sorghum. Coconut flour is rather expensive, but a little of it helps with texture.
Annie makes a couple of good frozen pizzas, if you don’t mind an occasional high carb meal. Sometimes Friday night just requires pizza.
@Trudy1 Thank you for the info. Yes I knew about the spelt and kamut. I can tollerate them cause I am not celiac. But even if a take a sauce where wheat flour was used I’m off to the toilet for the next 3 days.
Since I am controlling diabetes for now with no allopathic medication I prefer just skip the whole carb thing. Tried Rye as well but that’s even worst for my diabetes. I think I tasted sorghum once but had no good impression. Coconut flour is no good for me although I love the taste.
I have never seen the products you mentioned in Italy. But I will pay more attention.
I now have been doing my own bread since 13 years ago when nothing without wheat could be found ready made. Got used to it and at least I know what I am eating.
I replaced friday pizza night with argentine tango…:)))
Thanks for the info.