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

I am a local Celiac Support Group leader, and also have Type 2 diabetes.

We have a new member who has joined from the Oregon Coast & it
travelling 100 miles round trip to attend meetings. He is also diabetic,
but a Type 1 (insulin dependent), and called to say since going GF,
years of good DM control has taken a roller coaster effect-in other
words; his blood glucose numbers are going too high and too low.

The only thing I can think of would be the high glycemic index of rice &
corn based foods & to double check the carb & nutritional values (
generally 2 or 3 times higher than comperable amounts in gluten
products) & to watch the SERVING SIZE listed on the nutritional facts.

 Any other thoughts or ideas on why going GF would send blood glucose
levels askew?

TIA, Fran

--

mailto:[log in to unmask]

Yesterdays history, Tomorrows a mystery,

Today is a gift-- that's why they call it  *the present*