[Diabetes-talk] Gluten Free

[Ladd, Kim (DBVI)]

>From the American Diabetes Association:
Gluten is a protein found in wheat, rye, barley and all foods that are made with these grains.
You may not expect it, but the following foods can also contain gluten: broth in soups and bouillon cubes, breadcrumbs, croutons, some candies, fried foods, imitation fish, some lunch meats, hot dogs, malt, matzo, modified food starch, seasoned chips and other seasoned snack foods, salad dressings, soy sauce, seasoned rice and pasta mixes There are also many additives and ingredients in packaged foods that may contain gluten.
Celiac disease is a digestive disorder. When someone with celiac disease eats food containing gluten, their body reacts by damaging the small intestine. Uncomfortable symptoms such as abdominal pain often occur. The damage to the small intestine also interferes with the body's ability to make use of the nutrients in food. About 1% of the total population has celiac disease. It is more common in people with type 1 diabetes. An estimated 10% of people with type 1 also have celiac. The only way to manage celiac disease is to completely avoid all foods that have gluten. Following a gluten-free diet will prevent permanent damage to your body and will help you feel better.

Kim Ladd, RN, BS, CPHQ
Diabetes Educator
Virginia Rehabilitation Center for the Blind & Vision Impaired

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of Bridgit Kuenning-Pollpeter via Diabetes-Talk
Sent: Thursday, September 08, 2016 11:36 AM
To: 'Diabetes Talk for the Blind'
Cc: Bridgit Kuenning-Pollpeter
Subject: Re: [Diabetes-talk] Gluten Free

Gluten-free products are deceiving. They don't contain any less carbs, and sometimes, they have more carbs. Being gluten-free doesn't really affect the carb amount. You still need to be mindful of carbs when eating gluten-free.

And just a little side note. This is something I learned and didn't realize.
Most people think gluten has something to do with wheat, but gluten is a product that basically keeps other items together, to put it in laymen's terms. Sort of like glue. It's often used in wheat products, but it's also used in items from pickles to canned items to the sticky stuff on envelops.
It's like a bonding agent, I guess you could look at it this way.

Bridgit

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of David Andrews via Diabetes-Talk
Sent: Thursday, September 08, 2016 10:19 AM
To: diabetes-talk at nfbnet.org
Cc: David Andrews <dandrews at visi.com>
Subject: [Diabetes-talk] Gluten Free

I have a question, and haven't seen anything either way on this.  Do "gluten-free" items have an impact on carbs, etc. Are they better, worse, or the same as regular products in terms of Type 2 diabetes?

Thanks!

Dave

.


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