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I'd like to respond to the 19 and 20 Aug 98 messages, from Pat Sandt re
Celiac Breakfasts and cereal options, and to Kathy S. re hidden gluten and
sugars in foods we eat.
As a Type 1 Diabetic with CS (and the hypothyroidism), I also enjoy
breakfast cereals. Two new, and one old, cereals that I enjoy are:
(1) Health Valley's answer to corn/rice Chex cereals, called "Rice Crunch
Ems" does not have the malt (not gluten-free) that the Chex cereals contain.
Put a measuring cup full into a ziploc baggie for a snack...nice for adults
and children!
(2) Breadshops rice/corn flake cereal called "Crispy rice and Corn Flakes".
The drawback to this cereal is that it does have honey added and unless the
individual counts carbohydrates (to control blood glucose levels and to
determine insulin requirements) I would not recommend the product for
Celiacs with Diabetes.
(3) Perky's answer to grapenuts is a Rice Nuggets cereal. A product that has
been rather controversial in the past as to whether it is really pure from a
gluten-free standpoint. Because this is a carbohydrate-heavy product, the
Celiac with Diabetes should look carefully at the serving size and/or the
carbohydrate count for proper blood glucose management.
As Pat Sandt indicates, gluten-free breakfasts are easy. Over the years
I've enjoyed creating my own version of gluten-free variety cereals by
adding puffed corn and/or puffed rice to dilute the impact of some of the
more carbohydrate-dense cereals. To give the cereal a granola flair
sometimes I will add +/- a tablespoon of sliced almonds and/or +/- a
tablespoon of raisins, which would also expand the nutritional value of my
breakfast.
To Kathy S. and her sons, I would strongly recommend carbohydrate counting,
as an addition to your understanding of the (diabetic) meal exchange system,
if that is not already a part of your life. I firmly believe that for the
Diabetic who must manage within the framework of the gluten-free diet, a
thorough understanding of the diabetic meal exchange system and an equally
thorough understanding of carbohydrate counting are absolute necessities.
Equipped with that knowledge, the Celiac-Diabetic can manage in just about
any situation, at home and away from home. These are tools that permit one
to assume firm control of his/her health in a knowledgeable and
authoritative manner without severely compromising lifestyles; very
important for young adults and teenagers. I would recommend calling the
American Diabetes Association at 1-800-232-6733 and requesting their catalog
of books. I would especially suggest ordering: (1) Exchanges for All
Occasions (on the meal exchanges), and (2) Carb(ohydrate) Counting Starter
pack, which includes (a) Getting Started, Level 1 (a basic introduction to
which foods contain carbohydrates, etc), (b) Moving On, Level 2 ("patients
learn to identify and interpret patterns in their blood glucose levels based
on their food intake, medication, and physical activity..."), (c) Using
Carbohydrate/Insulin Ratios, Level 3 ("teaches patient to adjust insulin for
changes in food or activity using a ratio of carbohydrate intake to insulin
dosage...").
Good luck to all.
Sara Jones, Houston
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