<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone And Hi to Jana Church who I recognise from another list [log in to unmask] I have a 71/2 year old twin daughter who has had diabetes for over two years. She has had problems of slow and delayed food absorption for about 9 months. After researching articles on the web I ask her paediatrician for a blood test for celiac which was positive. The subsequent biopsy was positive too. She has only been on a totally gluten free diet for 2 to 3 weeks now and we are seeing higher readings a few hours later when previously they were low for several hours after a meal. This has suddenly happened in the last two days. I find it difficult to work out the carb counts of gf bread, but I am trying. Does anyone know how much higher carb % is gluten free bread etc compared to "normal" breads. Also is it likely that these big increases in blood sugars after a meal is due to the food being absorbed much more quickly in such a short time on the new diet. I would have thought that this would take a couple of months before things improved rather than a couple of weeks. Her symptoms prior to diagnosis were not severe, only clue to the condition was the slow absorption of food. Any comments welcome. I live in the UK so things are slightly different here with blood sugar measurements and food brands etc. Sasha also has an identical twin sister Rebecca, who is currently waiting for a biopsy. Rebecca does not have diabetes. Rebecca is tired and grumpy and incredibly irritable a lot of the time, I do not know whether this is her nature (I hope not or I will have a big problems when she hits the teens) or if this is due to celiac. Any observations on any points I have raised are welcome. Jackie England [log in to unmask]