Celiac and pre-diabetes

Joycemom3
Joycemom3 Posts: 11 Member
edited October 5 in Social Groups
Does anyone have suggestions on how to proportion your calorie intake if you have celiac and pre-diabetes? Any information would be helpful. Thanks.

Replies

  • ilookthetype
    ilookthetype Posts: 3,021 Member
    I would suggest talking to your doctor or a nutritionist. I have no suggestions other than that. Best of luck!
  • LainMac
    LainMac Posts: 412 Member
    A consult with a nutritionist or dietician would be a great idea. I am fighting with my doctors to get one since I am a new Celiac. Celiac eating has some nutritional pitfall that one has to work hard to avoid. (prepared GF food tends to be glycemic, low in fiber, high in salt, and missing some of the nutrients that are put into enriched wheat products,

    But I can tell you what happened to me meal wise when I had gestational diabetes years ago:

    =>6 small meals spaced regularly throughout the day.
    =>Only complex carbos (for us GFers, think beans, brown rice, GF oats, whole grain items like quinoa) were allowed - no high glycemic items like Mashed Potatoes or cookies.
    =>A small of protein eaten at every meal. 1 to 2 oz of meat, cheese, eggs.
    =>Whole fruit only (no juices or dried fruit like raisins). Fruit had to be eaten with a meal.
    =>Lots of veggies to up the fiber content.
    =>Limited fats (used mostly to flavor up the veggies –think salad dressing and sautéing things in olive oil)

    I still try to follow this plan somewhat because of the risk of diabetes that runs in my family. For example, I’ll have oatmeal with peanut butter for breakfast. Salad with chicken breast for lunch with a side of fruit and 1 serving of GF crackers. Beans, rice, and veggies for supper. Greek Yogurt for a snack. Almonds as snack.

    It helps that I really don't like most of the GF bread and blanche at the price of the crackers and cookies. It really does reduce the urge to eat these higher glycemic foods.

    I hope this helps.
  • mlb929
    mlb929 Posts: 1,974 Member
    A consult with a nutritionist or dietician would be a great idea. I am fighting with my doctors to get one since I am a new Celiac. Celiac eating has some nutritional pitfall that one has to work hard to avoid. (prepared GF food tends to be glycemic, low in fiber, high in salt, and missing some of the nutrients that are put into enriched wheat products

    You can skip buying the gf products entirely and solve these issues. There are numerous high fiber, low glycemic, low salt options that aren't just packaged GF products. When my son was diagnosed 10 years ago, you could rarely find GF products, I had to learn to cook around it with regular everyday options, which is the standard of our lifestyle now. We've never seen a dietician or nutritionist for celiac, it's really common sense. Wheat loses it's nutritional value within 10 days of when it's ground into flour, so you aren't really missing anything but a filler anyway.

    The referral to the RD needs to be for the diabetes. That's more the dietary issue not the gf. Beans and rice are both options that are good sources or quinoa.
  • ilookthetype
    ilookthetype Posts: 3,021 Member
    A consult with a nutritionist or dietician would be a great idea. I am fighting with my doctors to get one since I am a new Celiac. Celiac eating has some nutritional pitfall that one has to work hard to avoid. (prepared GF food tends to be glycemic, low in fiber, high in salt, and missing some of the nutrients that are put into enriched wheat products

    You can skip buying the gf products entirely and solve these issues. There are numerous high fiber, low glycemic, low salt options that aren't just packaged GF products. When my son was diagnosed 10 years ago, you could rarely find GF products, I had to learn to cook around it with regular everyday options, which is the standard of our lifestyle now. We've never seen a dietician or nutritionist for celiac, it's really common sense. Wheat loses it's nutritional value within 10 days of when it's ground into flour, so you aren't really missing anything but a filler anyway.

    The referral to the RD needs to be for the diabetes. That's more the dietary issue not the gf. Beans and rice are both options that are good sources or quinoa.

    Hear, hear.
  • Joycemom3
    Joycemom3 Posts: 11 Member
    Thank you all for all the help. I had gestational diabetes 15 years ago when pregnant with my son who is now also celiac. I never thought to go back to that diet now. I try not to buy any of the packaged gf foods either. If we do it's strictly for my son when sandwiches for school are necessary. Quinoa is a favorite hear. Thanks again.
  • tvl0308
    tvl0308 Posts: 96 Member
    I was diagnosed with Celiac Disease a year and a half and at times it has been a challenge. Thanks for the 2 web sites. Going to be a very big help!!
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