Did you know that, according to the American Diabetes Association, an estimated 10% of people with type 1 diabetes also have Celiac disease? Celiac disease is a digestive disorder caused by an intolerance to gluten. Gluten is a protein found in wheat, barley, rye, and a few other common grains. The fact that there is a good number of people with both of these conditions shows that there is a strong link between Type 1 diabetes and gluten intolerance. This number does not even include people with gluten intolerance or people who have not been diagnosed with Celiac Disease yet which means that an even larger percentage of type 1 diabetics are likely experiencing symptoms of gluten sensitivity.
Celiac disease is only one of the many diseases caused by gluten intolerance. In fact, a study in the New England Journal of Medicine found 55 different diseases that could be a result of gluten intolerance. Other related diseases include autoimmune disease, thyroid disease, lupus, and multiple sclerosis.
It isn’t just type 1 diabetes either. Natural News reported about a study done on Type 2 diabetes. The study had two groups of people, the first was on the Paleo diet (which is grain-free) and the second group was on The Mediterranean Diet (which includes all whole grains). The group on the Mediterranean Diet saw little to no improvement and the group on the Paleo Diet showed a reverse in symptoms! This is clear evidence that a gluten-free (and grain-free) diet has a positive effect on diabetes patients.
If you suffer from type 1 or type 2 diabetes, a gluten-free or grain-free diet has the potential to reverse your symptoms. Jumping into a grain-free diet can be a lot to handle so a gluten-free diet is a good first step – and it might be all that you need. Everyone is different and we all react differently to different foods and different diets so the only way to find out if gluten-free will help you is to try it.
Here’s the best way to get started…
- Download my free gluten-free grain guide so you know which grains to avoid and which ones are OK to eat.
- Start a food journal – take a look at the foods you are eating and how much gluten is in your current diet.
- Replace the gluten containing grains in your diet with gluten-free grains.
- Track your progress – if you measure your blood glucose, take note of any changes. Also keep your food journal and write down when your symptoms improve.
In the next few weeks, I’ll be announcing a new group program – Gluten-free Made Easy – a simple step by step program to easily go gluten-free with built in support from me and your peers. Keep an eye out for more information coming soon!