Did you know that there is a genetic link between Type 1 diabetes and celiac disease?! Did you also know that celiac disease and diabetes are inflammatory disorders and share common genes??
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
Ingredients:
1 1/2 cup almond flour
1/2 cup quinoa flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
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
Directions:
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:
Ever Onward,
Jennifer Esposito
Thanks for you continued postings about celiac disease. Our 15 year old has been diabetic since age 3 and was sick from age 5 until she was finally diagnosed at age 9 with celiac disease. I, like you ask every doctor we went to about my concerns. Other diabetic children that we knew were not sick all the time like she was. Her endocrinologist at Children’s Mercy Hospital in Kansas City told us that they had started testing EVERY Type 1 Diabetic for Celiac, and that a Type 1 had a 30% higher chance of having celiac than the average person. After putting her on a GF diet, my husband began to compare symptoms and went GF. After 10 days he felt better than he had in 20 years. Our other daughter in her 20′s had a very similar experience to yours, and by the time she was diagnosed was extremely ill. They are all much better, and like you I started experimenting, until I could bake really good things for them to enjoy. Others need to know about the diabetic/celiac link and also the genetic link, so other family members can be tested. CMH nurses told me that many of the children who are testing positive for Celiac Disease have no symptoms….scary. Thanks for letting a mom rant. Keep up the good work and I’m glad you are better.
Linda
The recipe looks delicious! However, as someone with both Celiac and Type 1 Diabetes, I take issue with the implication that increased sugar intake can cause Type 1 Diabetes. Nothing I have ever read supports this common misconception about the disease. Certain varieties of Type 2 Diabetes, as the media is so fond of telling us, can be caused by obesity, but even some forms of Type 2 aren’t related to what you eat!
That said, I have found the high sugar content in gluten free foods to be annoying. It seems many recipes try to account for a lack of gluten with plenty of sugar and butter! Which is especially frustrating for diabetics.
I never said or implied that increasing your sugar intake can cause diabetes. What I am saying that research has shown a very significant link between celiac and diabetes and that people should be aware of this. Increased sugar intake for any reason is bad. Sugar is not something that we even had many years ago. Our bodies are not meant to be eating it at all. So either way, taking sugar from your diet can only improve your health. As well as people with Celiac being aware that eating gluten free doesn’t mean sugar is fair game, especially when most products out there are saturated with it. Just giving people more knowledge to make better decisions for themselves.
Ever Onward
jennifer
Thank you SO much for continually updating your post! My daughter & I recently found out we both have intolerances to wheat. I found your post because I watched you on Dr. Oz (we weren’t diagnosed at that point). I LOVE all the valuable information, especially since I’m just learning. I was explaining to a friend today about the exact subject you are talking about. It really concerns me that I noticed that a lot of products labeled “gluten free” are so low in nutritional value so your post was perfect timing!!! And I really enjoy your recipes! You are doing amazing work!!! Thank you so much!!! You will never know how much you have helped!
Heidi
Knowledge is wisdom……..so thank you for doing the research for us. The more that we learn is only going to help us be as healthy as we can be. I will definately read those labels more closely now.
Hi Jennifer, I saw you today on My Life in food and was so inspired. Let me begin by saying that I do not suffer from celiac disease however, I do suffer from hypothyroidism and my endocrinologist as well as the nutritionist I am seeing have recommended I go on a gluten-free diet because of some issues I am having because there is more and more evidence about celiac and hypothyroidism connection. I am actually going to get the celiac test so we’ll see. Anyhow, I have been so overwhelmed the past two days with information and the piece on tv as well as your site have given me a chance to take a breather and say to myself “ok, I think I can do this…”. Look forward to reading and learning more!