Diabetics’ type 1 and type 2, who are living a gluten free lifestyle are seeing a significant difference in their diabetes and how they approach the overall care of diabetes.
A protein fraction of gluten (Triticum aestivum) found in wheat is linked to islet damage in diabetics. Gluten is an ingredient that is found in flour and other grains, giving food its elasticity and texture. Gluten is found in large majority of grains making it very hard on those with Gluten Intolerance (GI) and their families.
People with type 1 diabetes seem to be the most affected by wheat glutens however diabetic’s with type 2 diabetes show remarkable changes in their blood sugar levels when they also completely switch over to a gluten free diet.
Changing over to a gluten free home requires getting rid of just about 95+% of all food items in your home. The list is long of the foods that contain gluten and then the need to replace these foods with gluten free foods can be a challenge. Gluten free foods are now found at local grocery and health food stores but it is still necessary to do a large portion of the cooking in our own homes.
Finding gluten free foods and recipes that my whole family would eat three meals a day was a challenge until I read about a former executive chef and owner of a 100% gluten-free, sugar-free, low-glycemic, organic, allergy-friendly restaurant, who compiled all her recipes into a delicious gluten-free cookbook. My family of course was won over by the desserts! This cookbook has made the transition to a gluten free lifestyle so much easier.
For more information about this 100% gluten-free, sugar-free, low-glycemic, organic, allergy-friendly cookbook just go to Diabetic Health Today.