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-   -   new here, and seeking advice (http://www.lowcarbfriends.com/bbs/celiac-gluten-free/772436-new-here-seeking-advice.html)

eterprincess 05-23-2012 11:55 AM

new here, and seeking advice
 
So my family is convoluted to put it best lol. My husband is diabetic, and beginning to believe he has a gluten intolerance. I am hypoglycemic, and while the biopsy and blood tests came back negative on Celiac, my family has a high rate of auto immune, and I get so violently sick whenever I have anything that even touched wheat, that we figure clinically I have Celiac or severe intolerance.

The problem I have run into is most gluten free products are SOOO high in Carbs, but then I gain weight and DHs sugar spikes.

For those of you who have gone GF and LC, how was the transition for you, and what advice can you give people who are starting to make the transition but finding it difficult?

Thanks,

Janna

LowCarbRachel 05-23-2012 03:18 PM

It's a challenge to do low carb and gluten free. I started a thread about it earlier this year, but I kept veering off course.

I ate: meats, veggies, fruits, nuts, dairy, and fats. I also used coconut flour and almond flour when I wanted to make something bread-y.

I am an advocate for skipping as much gluten free junk food as you can, like gluten free pasta, pizza, bread, cookies, etc. The rice flour and potato starch in those products can raise your blood sugar higher than regular flours. That said, I do enjoy an occasional gluten free cupcake...I just don't eaten processed gluten free food daily.

cfine 05-24-2012 11:54 AM

We are gluten free and low carb around here. We just try and stick with mostly meats, cheeses, eggs, and veggies. We did find a really good gluten free brownie mix(LC) at netrition. We don't eat them everyday. Usually we will pop one out of the freezer once a week.
I think that their are a lot of people with gluten intolerances out there that don't realize it. We feel so much better off of it. We make pizza out of cheese(many good recipes on the site,)we use zucchini in place of pasta for lasagna. There's so many good substitutes besides buying those expensive gluten free substitutes that are high in carbs and not really good for you.

oceandiva 05-26-2012 08:00 PM

I have Celiac disease, insulin resistance, and a B cell immune disorder which led to non-Hodgkin's lymphoma and chronic asthma. Staying on LC and gluten free eating has helped to stabilize my health, but cooking takes time and planning. I can't eat most gluten free foods because they are so high in carbs. Thanks to the recipes on this site I have a good variety of eating of meals and bread substitutes like flaxseed tortillas and muffins. Most of the time I eat very LC, but after an infusion of insolubleness, the treatment for the immune disorder, I crave a treat. I've worked out a way safe for me by buying a box of gluten free cookies, taking a few for myself and immediately passing the box onto a friend's teenage daughter who also has Celiac's. Both of us get a rare treat.
I wish you health and the peaceful state in your body after giving up gluten.

becominglex 05-27-2012 03:08 PM

Hi there- my sister is vegan and also has celiac's.

Miso soup with tofu and wakame is good, so are veggies with hummus and guacamole. Add lots of coconut oil to your diet, ginger, garlic, onions and cayenne pepper. I know my sister uses stevia and she drinks a lot of tea!


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