The two disorders are more closely linked than previously understood. Since celiac disease is also an autoimmune disease it puts us at a higher risk for all other autoimmune diseases including diabetes. Having celiac disease is hard enough without adding another health issue on top of that, especially diabetes.
What can we do? Start to really read the labels of most of the gluten free products out there on the shelves right now. They are loaded with sugar and carbohydrates which turn into sugar. This means we really MUST make better choices when eating gluten free! We must be aware of our sugar and carbohydrate intake in each product. Unfortunately we can not rely on the words “Gluten Free” stamped on a box to mean that it is healthy. With the increasing demand for gluten free foods the big food companies are seizing this money making opportunity and starting to put gluten free labels on their products while having no regard for the insane sugar content, preservatives and absolutely no nutritional value in them. Remember that all gluten free foods are not created equal! Start choosing foods that are made from a protein base like almond flour or bean flour. Or a high fiber base such as brown rice flour and quinoa flour. Stay away from white rice flours, tapioca starches and potato as MAIN ingredients.
Even with the endless amount of research I have done on this subject I did not know about this close link between diabetes and celiac disease. So what did I do? Got right in the kitchen and started to create some super high protein, low carb, low sugar and high in fiber treats. None of my recipes ever have a high sugar content but I figured out how to lower them still. I don’t ever eat or use white or brown sugars. Also not a fan of the highly controversial agave or fake sweeteners either. The one sweetener I do use is maple syrup which is loaded with anti-oxidents but even that is a form of sugar. Some other options to play with is coconut sugar, which goes into the bloodstream slower, or honey when baking. Also Stevia, which is a natural sweetener made from a leaf, is the only sweetener I’ve found that does not spike blood sugar or support yeast growth. While I have experimented with it only once or twice, I can not say I love it.
I created a scrumptious Zucchini Honey muffin recipe with all this in mind and not only is it delicious but ideal for people with celiac disease or diabetes, and perfect for people on a Candida diet or the Paleo diet. Remember you must take your health into your own hands. Read those labels, make better health conscious decisions and start to feel better!
Zucchini Honey Muffins
Preheat oven to 350, makes 12 low sugar and high protein muffins that are YUMMY
1 1/2 cup almond flour
1/2 cup quinoa flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup grated zucchini
1/4 cup grape seed oil (canola or olive oil are also options)
1/3 cup honey (wild pure honey best option)
1/2 tsp lemon zest
1 tbls almond milk
1. Grate zucchini and place between a few paper towels to get out excess water and set aside.
2. Combine all dry ingredients and whisk together.
3. In a separate bowl beat eggs for a minute or two until fluffy.
4. Slowly add the oil to eggs and combine.
5. Add honey and lemon zest to egg mixture.
6. Start adding dry ingredients slowly adding the almond milk intermittently until combined.
7. Lastly mix in the zucchini and then fill muffin tins lined with muffin holders and bake for 20 to 25 minutes depending on your oven. Toothpick should come out clean from center of muffin. Enjoy!!
**Here are some websites that you may find informative to further breakdown the connections between celiac disease and diabetes: