<<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*