Diabetes and Celiac Disease

People with celiac disease tend to have digestive problems.  They are unable to tolerate foods that contain gluten.  Gluten is a type of protein found in foods made with barley, rye and wheat.  A gluten-free meal plan can help prevent the intestinal problems that occur.  If you have type 1 diabetes, celiac disease is more common, about 10% of people with type 1 diabetes have celiac disease as well.  It can be hard for people to combine both a celiac and diabetes meal plan, but many are doing just that.

I just heard about another challenge people with celiac disease face.  There is a risk of something called cross-contamination.  This occurs when gluten-free foods come in contact with foods that contain gluten and the gluten-free food no longer remains gluten-free.  Have you heard about this happening?

Here are some tips from the American Dietetic Association:

• Store gluten-free foods and baking supplies away from gluten foods.  Always label these containers as gluten-free flour or pasta.
• Prepare gluten-free foods first then make any gluten foods for your family or friends.
• Squeeze bottles work best for ketchup, mustard or mayonnaise.  If you “double-dip” knives in a spread there is a chance that some of the gluten-free bread crumbs can contaminate these spreads.
• Wash toasters and bread machines inside and out.  If you can, buy separate appliances for your gluten-free foods.

What other tips do you use to help control your diabetes with celiac disease?

^{Nutrition Care Manual, American Dietetic Association, 2011 editionhttp://www.diabetes.org/food-and-fitness/food/planning-meals/gluten-free-diets/?utm_source=RightHandRail&utm_medium=SitePromotion4&utm_content=glutenfree-june2011&utm_campaign=CON accessed 10/15/2011}