<<Disclaimer: Verify this information before applying it to your situation.>>

I have a question about Celiac and blood sugar.  All of my pre-diagnosis
life, my fasting blood sugar ran low.  It usually ran somewhere between
73 and 83.  I've been on a strict Celiac diet for over a year now and
I've noticed that my fasting blood sugar is slowing creeping up.  It now
runs somewhere between 97 and 118.  My doctors don't really seem
concerned, but I know that diabetes in common in persons with Celiac
diseases.  I'm wondering if it's just the gluten free foods, and
improved absorption that have caused my sugars to rise or do I really
need to be concerned that I might be on the road to developing
diabetes?

Thanks,

Becky