23 Comments
Do you (or your loved one with T1D) usually eat gluten-free?
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I eat less than 40 grams of carbs each day. I eat no grains except a small amount of corn, a couple of taco shells per week.
Taking it is by choice that I take D but it began after hospitalization for auto accident & blood testing.
I was diagnosed with Celiac disease about 15 years ago. Eating a gluten-free diet, on top of being T1D is extremely difficult and stressful. I would NOT eat gluten-free if I didn’t have to. It also has a negative effect on social occasions that usually involve food, as well as eating at restaurants, which I now try to avoid.
But my non-D husband does!
I am not gluten free but I do limit gluten as I do not feel well if it is too frequently in my diet
I have a grain mill and baking bread and other things from freshly ground grains is one of my hobbies. I know that food allergies and intolerances can develop at any time, but I’ve been OK so far and this makes it easy for me to avoid refined carbs.
How neat, Marty. I’ve just started learning how to make bread.
Excellent, Marty.
I bake my own gluten free breads. But, I purchase the Bobs Red Mill and Pamela’s bread mixes at the store and online. It would be great to grind my own grains.
Very interesting.
I don’t “usually” eat gluten free, but my spouse is celiac so when we share a meal, I will. Or I will by accident if it just doesn’t happen to include any gluten containing ingredients.
same here.
Yes, because I eat low carb but not because of anything related to gluten itself.
I don’t but have found that I prefer some gluten-free foods over those with gluten.
Yes, because of Celiac disease. I hate it!!!!!
We don’t limit what food we eat. In general, we try to eat healthy, balanced meals and snacks with special treats every now and then. We’re trying to make celebrations less about food and more about other ways to experience the holiday / occasion.
My sister has celiac and she’s into’d us to some good foods gluten free. So we eat them.
I eat as healthy as I can (organic, mostly gluten & dairy free – I drink kefir, eat some cheeses and sourdough). However, I did a 23andme DNA test, and the report showed that I had one variant detected in the HLA-DQA1 gene and one variant detected in the HLA-DQB1 gene. Freaked out, I went to my endo, who ran Total Iga Ab which was less than 1. So, I don’t have celiac’s.
I don’t avoid items with gluten nor do I seek them out. My sister (non-T1D) is gluten sensitive but I don’t seem to have issues.
Wheat bread with gluten in has my head hurt
For 8 years I ate gluten free by choice, mainly to eat low carb. I just got too hard. I had a lot less rollercoasters when I ate gluten free than I have now.
SIBO, anaphylaxis allergy(ies) to wheat, etc. in the immediate family guarantees at bare minimum GF habits
I found gluten items in the USA create inflammation in me – I get achy and problem areas like old injuries begin to hurt. It may be gluten, or it may be the WAY grains are grown, sprayed, and processed in the states. I don’t hurt from bread in other countries that are more strict in not allowing pesticides to crack open the grains sooner.
I am gluten intolerant and have to figure out how to go from a gluten based house to myself personally going gluten free and it’s not easy.
I do eat gluten-free when my son is eating with me because he has celiac. I do not. So, when he is not around I eat normally (IE: not gluten-free).