celiac disease – Divabetic

05/13/202105/13/2021

May Is Celiac Disease Awareness Month

“Celiac disease is an autoimmune disease that affects the lining of your small intestine, causing inflammation, digestive distress, a decreased ability to absorb certain nutrients, and a propensity to develop other serious diseases,” says Dr. Vikki Peterson, Certified Clinical Nutritionist, Chiropractor, and Certified Functional Medicine Practitioner.

Research has proven there is a genetic link between Type 1 diabetes and celiac disease. Developing one of the diseases increases the risk of developing the other. The prevalence of celiac disease in people with Type 1 diabetes is about 6% worldwide.

When you are diagnosed with Type 1 diabetes, your doctor should also check and see if you have celiac disease. However, you can develop celiac disease at any time, so if you think you are exhibiting symptoms of celiac disease, talk to your doctor about your concerns.

Dr. Vikki Petersen’s Top 4 Celiac Disease Myths

#1: Celiac Disease and wheat allergies are one-in-the-same
It is sometimes thought that celiac disease is the same as a wheat allergy. They are very different. Celiac is an autoimmune disease where one has to avoid gluten (wheat, rye, barley) for life. Celiac is quite common, affecting 1% of the population, making it one of the most common lifelong disorders in the U.S. and Europe. Wheat allergies are actually very rare.

#2: Small amounts of gluten won’t affect those with Celiac
A misconception is that a “bite” or “sip” of something containing gluten couldn’t possibly bother someone suffering from celiac disease. The fact is that the need to avoid gluten is not quantitative, but rather qualitative… meaning that a “crumb” of a bread crumb on a salad is enough to create very ill effects on someone with the disease.

#3: Gluten-free diet is a “fad”
A misconception is that avoiding gluten is a “fad” and not really necessary. Unfortunately, unhandled Celiac Disease (meaning the individual is not avoiding gluten completely) can lead to cancer (lymphoma), liver disease, thyroid disease, miscarriages, neurological diseases, and more. Symptoms and long-term manifestations go far beyond an “upset stomach”.

#4: Gluten sensitivity is different from celiac disease.
Celiac Disease, as we have said, is an autoimmune disease. The misconception that gluten sensitivity is not a “real” condition has been debunked by a number of world-renowned researchers. What both conditions have in common is the need to remove all gluten from one’s diet.

09/02/202009/02/2020

Divabetic Mystery Phrase #35

Can you solve Divabetic’s Mystery Phrase #35? Our phrase could be useful in preventing and treating Rheumatoid arthritis and insulin resistance.

If you have diabetes, you may be wondering if gluten is something you should avoid.

Gluten is a type of protein found in certain grains. These include wheat, barley, and rye. Gluten can cause inflammation of the small intestine in people with celiac disease. Roughly 10 % of people living with type 1 diabetes have celiac disease according to the American Diabetes Association (ADA).

Celiac disease is chronic; there is no cure. “The only treatment is a strict, lifelong gluten-free diet,” says Edwin Liu, MD, a pediatric gastroenterologist and director of the Colorado Center for Celiac Disease at Children’s Hospital Colorado as reported by Diabetes Forecast magazine. The diet helps relieve symptoms and allows the intestine to heal.

Gluten-free foods are currently trendy, so the diet is easier than ever to follow. Still, it can present some challenges due to all those sneaky sources of gluten including soy sauce and some hot dogs. Unless you see a “gluten-free” label, assume most pastas, baked goods, beer, and snack foods have some gluten.

People with non-celiac gluten sensitivities might notice digestive problems, lethargy, headaches, joint pain, and other issues after ingesting gluten. The only way to keep symptoms at bay is sticking with a gluten-free diet. In this case, you should consult with a doctor or try temporarily removing gluten from your diet to see if it helps.

Solving the Mystery of Your A1C

Many people wonder how their hba1c number relates to their blood sugar levels. After all, daily diabetes self-care management can be a jumble of numbers: weight, blood sugar levels, carbohydrate counts, fat grams, serving sizes, etc. Hopefully, this handy chart will provide some clarification.

When it comes to the numbers, there’s no one-size-fits-all target. A1C target levels can vary by each person’s age and other factors, and your target may be different from someone else’s. If you feel your hbA1C number is on a higher side, say over 7 or 8%, do not worry! Knowledge is power. You can lower your hbA1C by creating your own personal self-care plan with your healthcare professional.

There’s a good indication that murder might be part of the recipe when Nantucket’s ten time reigning Baking Champion’s last name is ‘Coffin’. But resentment, greed and Britannia’s own bad dealings turn everyone into a suspect when she’s found dead in the parking lot just before the Annual Decadents on Deck! Bake Off competition is about to kick off.

Divabetic’s Mystery podcast cast includes USA Best-Selling Author Tonya Kappes, Patricia Addie-Gentle RN, CDE, MaryAnn Horst-Nicolay MEd, NDRT, Lorraine Brooks, Catherine Schuller, Wendy Radford, Coach The Cure‘s Trisha Artman, Mama Rose Marie, Seveda Williams, and Max ‘Mr. Divabetic’ Szadek. Produced by Leisa Chester-Weir.

Throughout the podcast we will be featuring music from the Broadway Cast Album of ‘Call Me Madam’ courtesy of SONY Music.

03/07/201803/07/2018

Real Beauty: Sharon Stone

“I don’t eat processed food. I don’t drink caffeine, and very rarely will have a soda or alcohol,” says Sharon Stone, 59, in an interview with the New York Times. “But I eat meat and dark chocolate. I sugar my tea if I feel like it. I have celiac disease, so I don’t eat gluten. Otherwise, I just eat like a person — whatever I’m hungry for.”

What is Celiac Disease?

Celiac disease is a serious autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.

Around 3-8 % of people with type 1 diabetes will have biopsy-confirmed celiac disease, so people with this condition would benefit from regular celiac disease screening.

The actress, who is currently starring in with HBO’s ‘Mosaic’, says, “I do Pilates — I have a machine in my house. Or I go to a gym and circuit train depending on what mood I’m in. Or I might put on music and dance my brains out. I’m not the person who will get on a treadmill and stare at a wall.”

“I am a stroke survivor so I am extremely grateful to be ageing – I have nothing but gratitude for the passing years. My grandmother died of a stroke and my mother had a stroke. I am ageing – lucky, lucky me!”

The movie icon, who has made over 30 films says, “Also, for me, it’s more about real inner beauty. It’s important to have a philosophy or way of life or faith that keeps you balanced. For me, that has been Buddhism. It’s something that brings you back to center, and is really the key to serenity and beauty — an internal sense of form and elegance.”

Speaking to the new issue of Grazia magazine, Sharon Stone said: ‘I was just not that girl who was told that a man would define me.

‘I was told that if I wanted to have a man in my life, it wouldn’t be an arrangement, it would be an actual partnership. And those are hard to find.’

Don’t miss March’s Diabetes Late Nite podcast inspired by Celia Cruz on Tuesday, March 13, 2018, 6 – 7:30 PM, EST. Guests include Poet Lorraine Brooks, Best-Selling Cookbook Author (Eating Well Through Cancer Cookbook – Spanish Edition), Holly Clegg, Constance Brown-Riggs MSEd, RD, CDE, CDN, the Charlie’s Angels of Outreach and Mama Rose Marie. TUNE IN

12/21/2017

Gluten Free – Are You Kidding Me?

Scan the grocery aisles, neighborhood bakery or office cupboard and it’s impossible to miss the multitude of products proclaiming that they are “gluten-free.” Or go on Instagram and be barraged by yet another celebrity who has banished gluten from their diet. And as you can see by the photo below, it looks like even savvy NYC Christmas tree vendors are jumping on the bandwagon.

All kidding aside, I can’t help but wonder if there’s any truth to the gluten free food trend? Is it real or hype? And should you really be concerned about all or any of the gluten lurking around in your diet?

I reached out to Virginia-based Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, author of ‘The Overworked Person’s Guide to Better Nutrition’ to help make sense of the chaos surrounding the gluten free food trend. Here’s our interview:

Q: Is Gluten Free real or hype?

Jill Weisenberger, (JW): It’s both. It’s for real and it’s hype.

Completely avoiding gluten, a protein in wheat, rye and barley, is critical for anyone with celiac disease and anyone with a diagnosed gluten sensitivity. It’s a problem when people self-diagnose and stop consuming gluten. You really need to nail down the diagnosis before starting a gluten-free diet, which is the only treatment for celiac disease. The only way to diagnose celiac disease is to have an intestinal biopsy after regularly consuming gluten. So if people have the biopsy after avoiding gluten, they might be told that they don’t have celiac disease when they really do.

Celiac disease, by the way, is an autoimmune disease, and gluten damages the small intestine.

It’s hype when it comes to weight loss and general health for anyone who is not intolerant to gluten. Only those people with celiac disease or another gluten intolerance should be on a gluten-free diet. If others feel more energetic or sleep better or have other benefits, it’s probably from an improved diet and not from the avoidance of gluten. Since gluten is in wheat, a gluten-free diet usually means fewer baked goods and less highly processed snacks and other foods. I think people feel better because they replaced packaged snacks with wholesome, health-boosting foods like fruit and nuts and yogurt – not because they gave up gluten.

Q: What does ‘gluten free’ really mean?

JW: Someone with celiac or other gluten intolerance must avoid gluten from all sources. This is not easy! Gluten is found in wheat, barley, rye, contaminated oats and all products made with them. You’ll find gluten in baked goods, candy, bread, soups, soy sauce, beer, even lots of lunch meats and cottage cheese. And even lipsticks and medications can contain gluten.

Q: What can I eat on a gluten free diet?

JW: Certainly someone with celiac disease or a gluten sensitivity has lots of restrictions, but there are lots of good options too. It’s important to consume the least restricted diet possible. This is true for everyone. By eating a large variety of foods, you will get the most possible nutrients. Focus on fruits, vegetables, milk, lean protein sources like fish and poultry, legumes like lentils and black beans. There are lots of grains that are gluten free. A few to try out are buckwheat, millet, quinoa, rice and sorghum.

Q: How difficult is it to be gluten free?

JW: Fortunately, there are lots of gluten-free products identified in supermarkets, but people have shared with me that avoiding all gluten is difficult. This is especially true in restaurants, other people’s homes and at parties. Even well-meaning waitstaff and friends get confused and foods that may contain hidden gluten. Condiments can be a problem. Another big problem is cross contamination. Say you have celiac disease, but live with people who don’t. If someone spreads mustard on bread and puts the knife back into the mustard, it may now be contaminated with gluten.

Q: Who should be gluten free?

All people with celiac disease and those with non-celiac gluten sensitivity must follow a gluten-free diet. Both type 1 diabetes and celiac disease are autoimmune diseases. Research shows that they have a similar genetic basis. Often people with type 1 diabetes will also have celiac disease. Everyone with type 1 diabetes should discuss getting tested for celiac with their doctor. People with diabetes but without celiac disease or documented gluten sensitivity do not need to eat a gluten-free diet.

Q: How about people with type 2 diabetes? Should they be on a gluten free diet?

JW: Celiac disease is not more common among people with type 2 diabetes than it is among the general public. I don’t recommend a gluten-free diet for people who don’t need it because the more restricted a diet is, the fewer health-boosting nutrients it’s likely to provide.

Q: Why would I choose to eat gluten free foods if I’m not gluten intolerant?

JW: There’s no need to eat foods made specifically for a gluten-free population unless you have celiac disease or a diagnosed gluten sensitivity.

Q: Does ‘gluten free’ mean healthier? or What’s the biggest misconception about gluten free?

JW: Definitely not. In fact, gluten-free breads and other products often lack the iron and vitamins found in traditional products. This is why it’s so important to work with a registered dietitian nutritionist skilled in gluten-free diets. Some people think that foods marked gluten-free or free of another nutrient must be more healthful. This is false.

Q: Is a gluten free donut better for me than a regular donut?

JW: Sorry no. A donut is a donut is a donut. It’s a now and then food – gluten or no gluten.

Q: Can I be gluten free without eating gluten free packaged foods?

JW: Yes. Just like someone can eat a wholesome gluten-containing diet without relying on packaged foods, it’s possible to eat a variety of foods without gluten without buying a single special product. But it’s okay to buy them. Just be intentional about it. Gluten-free doesn’t mean wholesome. Again, this is why working with a skilled registered dietitian nutritionist is so important.

Q: Jill, any final thoughts on gluten free diets?

JW: This is potentially a difficult diet to follow, and it leaves you vulnerable to nutrient deficiencies. You can find a RDN to help you at eatright.org.

Jill Weisenberger MS, RDN, CDE, CHWC, FAND, author of The Overworked Person’s Guide to Better Nutrition, is your resource for all things nutrition, food and diabetes.

The Overworked Person’s Guide to Better Nutrition offers bite-sized nutrition tips for busy people looking for solutions to their everyday food and nutrition problems. This book is filled with diet strategies for weight loss and overall better health that can help anyone, on any schedule, eat and feel better. Meant to be picked up and read piecemeal, every page is packed with interesting tips designed to improve nutrition and relieve stress and guilt. Healthier habits can fit with any schedule!

Whether she’s speaking, writing, chatting on social media, appearing on TV or working with individuals, Jill’s candid and energetic approach appeals to busy people, and her sound nutrition and fitness advice gets results. In fact, her appreciation for science and ability to translate science into actionable information earned her a place in US News & World Report’s 10 Dietitian’s You Need to Follow on Social Media.

Jill Weisenberger‘s specialties include weight control, heart health, diabetes, pre-diabetes, wellness and nutrition for people with hectic lives. She’ll make nutrition science understandable, realistic and oh so delicious.

On December’s Diabetes Late Nite podcast we’re celebrating a Blue Christmas. I chose this theme in December because ‘Blue’ is the color that I feel is most closely associated with diabetes and more importantly, it gives us an opportunity to raise awareness for the mental health issues related to diabetes. Guests include Chilbrook Kennels Breeder Author, Diabetes Alert Dog and Scent Detection Expert, Debby Kay, Poet Lorraine Brooks, Susan Weiner MS, RDN, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie-Gentle RN, CDE, Rachel Zinman, Dr. Mandy Reece PharmD, CDE, BC-ADM, and America’s #1 Energy Conductor, High Voltage.

Throughout the podcast we will be featuring songs from the new “Christmas with Elvis and The Royal Philharmonic Orchestra

https://youtu.be/Uwfz5mMLSDM