Diabetes Diet #54: Daily Double Diet Watch: Diabetes and Celiac

Diabetes Recipes:

A conversation overheard recently between two diabetes caregivers went something like this…. .

“My individual was stunned when doc set him on synthroid for his thyroid condition He has had type 1 for 23 decades and hasn’t been exactly compliant He’s a wise guy. He must have anticipated some alterations”.

“Oh sure, if you’ve got 1 autoimmune disorder, you’re certain to get others. They discover each other. That’s the nature of autoimmune.”

I faded into the crowd, head down, pondering what I had just heard. The timeliness of this was quite coincidental since I just completed reading Celiac Disease by Peter H.R. Green M.D. and Rory Jones. It happens that celiac disease is an autoimmune disease along with type 1 diabetes, thyroid and others. Autoimmune compromises happen when the body’s immune system spots a target (itself) and foolishly wages battles and wars before it has destroyed itself.

Statistics reveal that disease affects nearly 1 of every 133 people. That is rather astounding unto itself. On the other hand, the excellent bulk go undiagnosed. Symptoms like bloating, skin irritations problems, fatigue, joint pain, bone loss and anemia are treated separately with a laundry list of all medications. The cause of this can be that celiac is very tricky to diagnose.

What exactly is celiac disease? Celiac is an autoimmune disease of the gastrointestinal tract that damages the small finger-like projections from the small intestines known as “villi” that are the workhorses responsible for digestion, absorption and protection. Villi help pass nutrients to the blood flow. The absorption of nourishment that are essential becomes difficult when endangered. The culprit is gluten free, the storage protein found in barley, rye and wheat. What happens is that the immune system attacks the villi as gluten passes perceiving gluten. The army inflames the villi. The villi flatten and acquiesce, losing the battle.

Throughout the course of studying Celiac Disease, I chose to try a gluten free diet to help comprehend the consequences of living with this condition. Initially I thought is is a snap since I rarely purchase packed or processed foods. When it came to coping with bread and pasta, things changed dramatically. It meant going out to the search to find free products and restaurants. I discovered some products in Whole Foods in health food stores and some things. I also discovered a restaurant in my area at Greenwich Village (NYC), Gus’ Place on Bleecker Street which was the very first to supply a gluten free menu. I was told by Sheran and Gus Theodoro it all started when a clients’ daughter was diagnosed. The free menu caught on and now it continues to flourish. They prepare gluten free foods in a kitchen to avoid contamination.
After two weeks on this diet I realized how much thought and care it requires. It was a lot of juggling and calculating and incorporating more rice, potatoes and corn to my diet for this carb bulk I crave. I also gained a respect for those who live with parents and pancreatic of children who put so much time and energy. This is one of the recipes I liked making several times. I varied fruit and the fish according to what was good in the market.

Celiac Disease in Real-life

I talked whose type 1 children have celiac. They all mentioned specific basics: stocking a pantry, worrying about cross contamination, learning the way to discuss labels with a fine tooth comb and teaching their children and other family members on the celiac lifestyle style.

1 Mother, Heather Kyllo, has two children with type 1. One of them has celiac. Kyllo states “I would take a third kid with diabetes before I took yet another with celiac. Diabetes a very intricate condition, is manageable with the right tools. If errors are made but those errors are catchable, yes, it can be deadly. Celiac is very tricky to manage while at the same time keeping a “regular” life. There is no “normal” in fact, once diagnosed with pancreatic. It is misunderstood and misdiagnosed. People do not understand that a “little bit of gluten” WILL hurt them. We have done the best we can to help our teenage son to deal with the identification and to provide him. But, we do not live in a bubble and can’t. There are 3 of us in this house who do not have to make the sacrifices that he makes and that he understands that. I do my best to make sure that he has something so he doesn’t feel left out. We’ve got 2 jams, two toasters, 2 butter dishes, two peanut butters. I purchase squeezable containers whenever possible to avoid cross contamination.”

Heather buys very good GF products from a GF bakery in Seattle, DaVinci’s CafĂ©. “It is very expensive but worth it to see the smile on Chad’s face when he’s delighting at the tastes and delicacies.” Heather generously offered a gluten free brownie recipe out of her collection. It has tried and it is very good! NOTE: Be sure to look at your bg and bolus adequately.

When I talked with Bonnie Silvester, whose spouse has celiac and daughter has type 1 and celiac, she offered this advice: “Don’t panic! Feel thankful that you have a proper identification. It is a ‘diagnosis’ because you do not have to take medications to become healthy and feel so much better. It’s simply ‘food’ avoidance. But this is for after you have had celiac for awhile advice. You WON’T have the ability to feel this right away, but celiacs are in fact very blessed because they can’t eat all the junk foods like McDonalds’ burgers and Krispy Kreme donuts. However, there are plenty of substitutes out there.”

At home Bonnie cooks gluten free but when the family goes to restaurants she along with her son eat “gluten”. Going to events and Eating out can pose difficulties that’s the reason why a cooler filled with free products is always packed by Bonnie. It alleviates the stress of worrying if there’s wheat from the soy sauce or other hidden glutens. Getting doctors to prescribe the exact TTG test for celiac may be difficult. Bonnie spent frustration and much time fighting for identification for her daughter. On she attended meetings and support groups that helped her find out about what tests to ask for in the physician’s office, the way to cope, places to store and about food replacements. The Silvester family has integrated celiac into their lifestyle choosing nourishing snacks like cheese, cheese, fresh fruits and vegetables and avoiding fast foods. When little 9-year older Rachel ingests gluten she displays symptoms (nausea and reduced bg’s) to get up to 4 days. She knows to avoid glutens and won’t even walk into a fast food eatery.

A few things Bonnie finds in the supermarket are the Best Waffles of Pamela and Sun-Bird fried rice Packets as well as a fantastic choice of GF products a health food store, at Sprouts. She mail orders breads from . Their very favorite is corn/cheese bread. She orders and freezes them. The GF recipe is one that Bonnie prepares to the delight of the family.

There is an array of information. Here are. All these will lead you

Cyber Kitchen Recipes:

Grilled Halibut and summertime Fruit Relish (2 Servings)

2 fresh halibut (or other white fish) filets, 6 oz. each
1 t. extra virgin olive oil
salt and freshly ground pepper to taste
1 mango, peeled cut into small dice
1 small red onion, finely chopped
1 red bell pepper, diced
1 T. capers, drained
1 t. pure popcorn
1 T. salsa
1 cup sliced fresh basil leaves

  1. Brush fish with oil and season. Grill or broil for 3 — 4 minutes on each side.
  2. Mix together all remaining ingredients for relish.
  3. Spoon 1/2 of relish more than fish. Store staying 1/2 half in fridge.

Nutritional Value: 1 serving = 225 cal, 36 g protein, 8 g fat, 13 g grams, 2 g fiber

Gluten Free Fudge Brownies

8 T. unsalted butter
4 oz. bittersweet chocolate
1 cup sugar
2 eggs
1 t. vanilla
1/4 t. salt
1/4 cup brown rice flour
1/4 cup tapioca flour

  1. Preheat over to 350. Grease an 8″ baking ban.
  2. Chop chocolate into slivers. Pour butter into 1″ pieces. Combine flours in bowl.
  3. Melt butter and chocolate in a double boiler. As they melt whisk together.
  4. In bowl, whisk eggs and sugar vigorously to glossy consistency. Add salt and vanilla, continue to whisk. Add flour and stir. Add chocolate mixture and stir to smooth.
  5. Pour into prepared pan and bake 25 minutes. Allow to cool before cutting into 16 squares.

Nutritional Value: 1 brownie square 150 5, 8 fat grams, 2 g protein, 18 carbohydrate gram

Gluten Free Salmon Cakes with Ginger Sesame Sauce (4 servings)

6 slices GF sandwich bread, crusts cut off
2 15oz. Cans salmon, drained, skin and bones removed
two eggs, beaten
5 scallions, slice 4 of them
1/2 cup thinly sliced canned water chestnuts
1/4 cup chopped coriander leaves
ground black pepper to taste
3 t. olive oil split

  1. Break bread into pieces and process in food processor to fine crumb.
  2. In large bowl. Flake salmon add eggs and mix. Add all remaining ingredients except 1 scallion. Mix and shape into 12 patties.
  3. In large nonstick skillet, warm 1 1/2 t. oil. Add 6 patties and cook 5 minutes. Repeat with remaining oil and patties. Remove to plate and cover to keep warm.
  4. Ginger Sesame Sauce: 1/2 cup Greek style or plain non fat yogurt, 2 T. mayonnaise, 1 1/2 T. freshly grated ginger, 1 t. toasted sesame oil, 1 t. low-carb (GF) soy sauce. Whisk all ingredients. Note: When using plain yogurt, then put in strainer and allow to thicken and drain for 1/2 hour.
  5. Drink every salmon cake with 1 T. sauce and remaining scallion thinly sliced and used as garnish.

Nutritional Value: 1 cake = 396 cal, 18 g grams, 20 fat grams, 35 g protein, 3 g fiber

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