On 5/9/2010 3:17 PM, justmeint wrote:
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gluten free bread by its very nature cannot replicate 'ordinary' wheat/gluten type bread. I have been trailing making my own g/f bread for three years and have only recently reached a combination of flours I find acceptable tastewise. Going gluten free for diabetics is unnecessary per se...... it maybe a matter of choice but it is not a matter of health. Going low carb, as in removing the carbs found in breads/foods is of major benefit to diabetics.
M.Realtor wrote:
I hate to tell you, but gluten free is the only thing my husband is doing and he can now eat anything with sugar, on the low carb diet his diabetes was not stable his blood sugar went up if he only had fruit, his vision problems were still there and getting worse!!!
Now he only goes to his doctor every 3 months (for his big blood test), he can have GF cake with sugar, bread that is GF and as much fruit as he likes.
but if he is naughty and eats something with wheat, just one time, his blood sugar goes to the roof for almost a week. he is now very careful not to eat anything with wheat or gluten.
his vision is now back to normal and all the other problems he was having disappeared, all this by going gluten free!
His doctor did a gluten test on him in the hospital and he is NOT allergic to wheat or gluten, he is type 2 diabetic.... and he is staying gluten free no matter what his test says. This diet works for many people that are diabetic.
Here are some links and the NEW RESEARCH!
American Diabetes Assc:
http://www.diabetes.org/living-with-diabetes/complications/mens-health/serious-health-implications/celiac-disease.html
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http://www.celiac.com/categories/Celiac-Disease-Research:-Associated-Diseases-and-Disorders/Diabetes-and-Celiac-Disease/
50% of Type 1 Diabetics Show Adverse Immune Response to Wheat
- By Jefferson Adams
- Published 09/25/2009
- Diabetes and Celiac Disease
- Unrated
Scientists at the Ottawa Hospital Research Institute and the University of Ottawa found that nearly half of patients with type 1 diabetes showed an abnormal immune response to wheat proteins.
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Celiac Disease - American Diabetes Association
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