From: Jan A. (e-mail not disclosed for privacy)
To: diabetes@foodpicker.org
Date: 5/18/2012
Subject: type 2 diabetes & gluten intolerance
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 I have type 2 diabetes and just found out I have gluten intolerance. I haven't been able to figure out what I can eat. I have been leaving grains out of my diet. What should I do?
Below are a number of responses to the above question:
Jenifer Kayan, RD, LD (Registered Dietitian)
Answer: With gluten intolerance, gluten products should be eliminated from the diet. This condition, also known as Celiac disease, requires avoidance of foods containing wheat, barley, rye, and possibly oats, as the consumption of these foods cause damage to the... (click for entire response)
Katie Kelly, RD (Registered Dietitian)
Answer: An intolerance to gluten does have its restrictions, but you are also able to eat many different grains and foods. Typically, protein foods, fresh fruit/veggies, lentils, meats, milk, nuts, seeds, shellfish, and fish are naturally gluten-free. These foods can easily be incorporated... (click for entire response)
Jacqueline Zimmerman, Dietetic Intern
Answer: Avoiding gluten sounds simple but is actually quite tricky, as gluten is ubiquitous in the average American diet. Keep in mind that "wheat-free" does not mean "gluten-free" and there are many non-food products that must be avoided. For example, sources of gluten include... (click for entire response)
Jessa Schimek, Dietetic Intern
Answer: Gluten is a protein found in wheat, barley, rye; avoid these grains and foods manufactured with them. Oats do not naturally have gluten but are usually processed with wheat ingredients, so they are easily contaminated. To make it a bit easier to spot, food labels will indicate... (click for entire response)
Michelle Rauch, Nutrition Student
Answer: Grains that can be included in a gluten-free diet are as follows: amaranth, corn, millet, montina (Indian rice grass), quinoa, rice, sorghum, teff, and wild rice. Although okay to eat, you will still need to watch your portion sizes and count carbohydrates when consuming... (click for entire response)
Rachel Mackintosh, Dietetic Intern
Answer: This can be tricky at first since gluten can often hide in foods that we might not normally think of as containing wheat (i.e. marinades, sauces, soups, processed foods, etc). You will want to make sure to read the ingredient list on the Nutrition Facts Label for every product you are considering eating for a while... (click for entire response)
Laura Arrington, Nutrition Student
Answer: Many restaurants will even be able to tell you which menu items are gluten free. Corn, rice and buckwheat are grains that are gluten free. Less common grains that are gluten free include millet, amaranth and quinoa... (click for entire response)
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