I am having some testing done for antibodies to certain foods. I have been reading that there may be a link between autoimmune diabetes and allergies to dairy and/or gluten. The theory seems to be that if you are allergic to a type of food you produce antibodies and these may go on to target parts of your body. In my case, I have auto-antibodies against my islet cells, thyroid, skin (psoriasis) and soft tissue in my joints (psoriatic arthritis). Anybody have experience with this?
I was never diagnosed with any food allergies, but 3-4 years before I was diagnosed with Type 1 as a child, I suffered from these strange inexplicable allergic reactions. They tested me for everything! I endured so many scratch tests, took histamine blockers and steroids in 1st and 2nd grade, was limited to certain short lists of food for 6 weeks at a time for all of my second grade year (like no soybean, then no egg whites, then no tomato, etc.). They never figured out what caused it, but I ended up in the emergency room several times covered in hives from head to toe or with my throat swollen shut. After about a year and a half, it just stopped happening. I think it was some sort of precursor or sign that there was an autoimmune problem. A couple years later, DKA with a type 1 diagnosis. Go figure.
I wouldn’t be able to tell you if they ever tested me for gluten or dairy allergies. They must have included those in all that testing, but it was a long time ago and I was too young to retain that info. But that’s such an interesting theory. Let us know what they find out about your food allergies.
Hi Libby,
I am speaking as a Mother of a wheat, gluten and fructose intolerant daughter. She is one number away from the true celiac diagnosis on her blood work ,but the biopsies from her small bowel tell the story. We have to be extremely careful so we don’t have to keep making the terrible trips to the hospital and not do more damage to her too. I would encourage you to get the blood tests done. They are simple. But I would also tell you to be sure not to skip wheat or gluten before the tests because this can make a lower number for you or give you a false negative… If you still aren’t sure after the tests an upper endoscopy with biopsies is the only way to know for sure. My daughter had both upper and lower endoscopies done with biopsies from both. But the small bowel is usually the one that has the damage. I wish you the very best. Please let us know how things are going.
At 8 years old i had to go in for allergy testing. I had over 50 items i had to remove from my diet for 6 months. The worst food allergy was Soy. I have been able to reintroduce the foods after 6 months but soy still seems to have an effect if i eat too much of it after all these years. I recently decided to reduce the amount of gluten in my diet and i feel so much better. I was tested for celiac disease but did not have it. I was told by my dietitian that most Americans consume to much wheat in there diets which can cause bloating ect.
Hi Libby,
I’m wondering what you discovered in your testing?
I keep having new food allergies & am starting to think that our allergies caused the diabetes.
There are a few minor sites that mention this, but I’m curious to hear if anyone else is questioning this.
By the way, as I got the BIG (wheat, dairy, corn, sugar) allergens out of the way, I can tell if I’m having a reaction by my BG.
Have you been having any crazy readings that don’t make any sense?
Geesh–fianlly I do not feel all alone—even though my allergist says many many peepsareallergic to soy–I’ve not found many—being allergic to soy sucks rocks! 
I have a variety of food allergies (all nuts, seafood, eggs) but the worst is sesame. I was actually diagnosed with Type 1 about a month after I had a severe allergic reaction to sesame that landed me in the ER. I asked my doctor if the allergy could have brought out the diabetes but he said it probably kept it at bay for a number of years. (I’m 32, diagnosed at 31.) It would be interesting to see if there is a corralation because they are both autoimmune responses.
Hi Libby,
I’ve been tested for food allergies, but I only have food intolerances. (I don’t have an anaphylactic reaction).
I was just looking at another post of yours which has me wondering if you’ve ever heard of fructose malapsorption? I’ve always been kind of a weird diabetic. I tend to have highs & lows that can’t be explained. And my A1c tends to be lower than my average BG results. (I know you go higher). I just figured out that I have this problem w/ fructose that throws everything off. I haven’t spoken to a doctor yet, so I don’t have the complete picture of this yet. I do know it has contributed to my food sensitivities. Wondering if you have any gastro problems?
One of the theories with this has to do with “leaky gut syndrome”–which is the idea that for some reason, people who develop autoimmune diseases allow proteins to pass abnormally into the body into the bloodstream rather than getting broken down and turned into their respective building blocks (amino acids). I’d be interested to hear about more experiences like you guys’…
Libby -
I am considered T2.
However, I had genetic testing last month. I am DQ8 (A103, B10302). My other is A101, B10502 which from what I understand it is not an issue one way or another. I have been diagnosed with Celiacs because my Psoriasis has been clearing on a gluten free diet (have had psoriasis since age 16). I went on the diet last Dec. just to see what would happen. My antibodies for celiacs were not in a positive range but I had been gluten free for 15 weeks (they would be most likely be neg at that point). So my endo is considering me a celiac because of the positive genetics, positive reaction to the diet + past history. It’s not an option to go back on a gluten diet just for testing. I am neg. for T1 antibodies. And I am subclinical hypothyroid also. I have not tried dairy free.
Right now I take a little bit of Metformin to help me eat. My glucose is normal in the am but I can’t eat much without going out of range. Basically, I’m in a trying to hold the line type of thing. Going gluten free has definately helped.
K
what is gluten?
"Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.
Although wheat supplies much of the world’s dietary protein and food supply, as much as 0.5% to 1% of the population of the United States has celiac disease, a condition which results from an inappropriate immune system response to gluten.[1] The manifestations of celiac disease range from no symptoms to malabsorption of nutrients with involvement of multiple organ systems. The only effective treatment is a lifelong gluten-free diet."
My comments…
Basically - some grains, namely wheat. They are now suggesting newly diagnosed T1’s get tested for thyroid disease and celiacs. Also either one can come about after T1 or without T1.
There is a theory that gluten does set off the immune system and it’s the start of things going wrong. I know with me I feel better without it and my tolerance for carbs has increased since off it (my reaction and numbers prove this) however with this said…it’s not a cure. But it does help. Also my LDL went from 121 to 89 with being gluten free. It works for me. Only bad thing with being gluten free - many of the no gluten grains are fast acting carbs and higher in carb counts.
K
Hi, Everyone,
I just realised I had not checked the box to follow this discussion so had not seen all the comments. I did a food sensitivity test (Mediated response testing or MRT through LEAP) and found out I have about a million sensitivities, including the big 3- wheat, corn and rice. So it’s not just gluten free I have to watch out for. Several common veggies- onions and tomatoes- lots of fruits- including mangoes and watermelons- and a bunch of other stuff- turkey, potatoes, cranberries (my husband says I’ll be the life of the party next Thanksgiving), turmeric and vanilla, as well as chemicals such as sulfites and phenylethamine- no more wine…
I’ve been on this incredibly restrictive diet for about 2 months now and have no more arthritis, am off all blood pressure meds and need only my basal insulin. I haven’t taken any rapid insulin in a while and I have very good BG control. So it seems to be working. I’m hoping to add some foods back in about 6 months, but expect wheat to stay as a no-no. Dairy is OK for me.
Hi Libby!
I have been T1 for 18 years and about 7 years ago my endocrine system basically got really out of balance and my body crashed. my friend told me about contact reflexology so i went and saw him and he checked me for food allergies- turned out i am allergic to gluten (wheat more than oats) so i quit eating it. the cool thing was he didnt have to do that painful scratch test ect but used contact reflexology… completely non invasive
he was absolutely right because when he told me that i put 2 and 2 together that a couple months before i had eaten shredded wheat for breakfast for a week straight and i spent hours on the couch that week completely exhausted.
i dont have the antibioties in my blood anymore because i dont eat wheat. i also have the thryoid problems too- sounds like what you said is right about the link between them all. i have also heard that from different dr.s. sounds like youre on the right track!
I was diagnosed with Celiac Disease in 3.2009 and had 2 food panel allergy tests over the past 2 weeks. I’m super interested in this question! My food panel came back positive for corn, rice, egg yolk, and yeast. On top of the celiac restrictions (wheat, barley, and rye), I have no idea what I’m going to eat!
I was diagnosed with Type 1 in 1990. All this food stuff is taking me by surprise. I still don’t believe I have true symptoms of food allergies or Celiac. When I asked the nurse today how I can have all these reactions but have not realized it previously, she said “it was probably just your version of normal and you got used to feeling that way.” I guess it makes sense. I’d like to eliminate all those things from my diet but don’t even know where to start. Since being gluten free, every starch I eat is corn or rice.
If any of you have suggestions, I would LOVE to hear from you:)!!
Almond flour is a great alternative to gluten, corn and rice flour. And it’s low carb. Luckily, I can still have almonds. Don’t know what I’d do without it. There is a wonderful blog called Elana’s pantry and she posts fabulous gluten-free recipes, most with almond flour. You also might try some of the ancient grains such as amaranth, teff and quinoa. most people aren’t sensitive to those since we haven’t been eating the same variety of grain 24-7 like we have with corn and wheat.
I just found out I have allergies to gluten, eggs, dairy, and soy. I don’t notice any reaction when I eat these things, but my dr wants me to eliminate them from my diet. My question is what the heck do I eat? From what I have found, if it doesnt have wheat, it has soy, dairy, or high in calories. Would love suggestions