The Diabetes and Celiac Diet (continued)
Meet with a registered dietitian. It's complicated having two serious diseases that come with different dietary restrictions. "People with celiac disease should find a nutritionist who's dealt with the issue and will go over everything," says Larry C. Deeb, M.D., former president of the American Diabetes Association. "It's hard to do it on your own -- you really need to have help."
Check nutrition labels of processed foods. You'll need to scrutinize the ingredients lists on product labels to look for wheat, barley, and rye. All food labels are required to state if the food contains wheat, but keep in mind that wheat-free doesn't mean gluten-free. Flavorings, colorings, and other additives in processed foods may contain gluten. Consult these lists of safe ingredients and unsafe foods to figure out what's off limits.
Adapt recipes. You can make a few simple changes to recipes containing gluten. For 1 tablespoon of wheat flour, substitute one of these:
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons potato starch
- 1 1/2 teaspoons arrowroot starch
- 1 1/2 teaspoons rice flour
- 2 teaspoons quick-cooking tapioca
For 1 cup of wheat flour, substitute one of these:
- 3/4 cup plain cornmeal, coarse
- 1 cup plain cornmeal, fine
- 5/8 cup potato flour
- 3/4 cup rice flour
Get recipes online. It's easy to find gluten-free, diabetes-friendly recipes on the Internet. For more information, check out some of these sites:
University of Chicago Celiac Disease Center: www.celiacdisease.net
Celiac Sprue Association: www.csaceliacs.org/recipes.php
CalorieKing: www.calorieking.com/recipes/advancedsearch.php (Select "diabetes" and "gluten-free" categories.)
Diabetes 123: www.diabetes123.com/recipes/ (Recipes marked "GF" are gluten-free.)
A Gluten-Free Guide: www.aglutenfreeguide.com
Reviewed by Susan Weiner, R.D., M.S., C.D.E., C.D.N. 3/08
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