I Am On A Gluten-free & Diabetic Diet: What Can I Eat & Drink Safely?

Celiac disease and type one diabetes are often associated. In fact between 5 and 10 percent of children with type one diabetes suffer from celiac disease. If you are part of this special population, you will have to follow both a gluten-free and diabetic diet. Gluten is found in several grains, like wheat. Celiac disease sufferers cannot process protein gluten so eating gluten will give you an inflammatory reaction and cause damage to your intestine. Type 1 diabetics, meanwhile, have to avoid foods with a high sugar content because your body cannot produce enough insulin to process the sugar, so it stays in your blood stream.

Grains and Other Starches

While diabetics can eat whole grains, if you also suffer from celiac disease, you have to stay away from grains containing gluten. These grains include wheat, barley, bulgur, durham, farina, graham flour, kamut, matzo meal, rye, semolina, spelt and triticale. Instead, choose whole grains that do not contain gluten, such as buckwheat or amaranth. You can also eat other starches including soy, brown rice, and quinoa and foods that have been formulated and labeled "gluten-free" including oats, unrefined pastas and breads and high fiber cereals.

Fruits and Vegetables

No fruits or vegetables are restricted on a gluten-free diet but if you are also diabetic, limit simple sugars. Eating whole fruits is encouraged because the fiber in the fruit will slow the digestion of the fructose or fruit sugars but drinking fruit juice may spike your blood sugar because the fructose enters the blood stream more quickly. High starch vegetables such as potatoes and corn should also be limited or replaced with more complex vegetables such as sweet potatoes or winter squash that will release sugars into the blood stream more slowly.

Protein Sources

Both diabetic and gluten-free diets allow for fresh meats, fish and poultry. Choose cuts that are lean or remove as much fat and skin as possible and refrain from anything that is breaded, batter-coated or marinated as these processes can include gluten or sugar products. Steam, bake, broil or grill meats and seafood and if you want to add sauces, look for ones that are low in sugar and are labeled gluten-free. If you do not like eating meat or fish, get ample protein from other sources such as peanuts, soy and eggs. Low fat milk and other dairy products are also encouraged on both diabetic and gluten-free diets.

Alcohol

While most drinks are acceptable in a gluten-free diet, some alcoholic beverages are restricted because they contain gluten. Most beers are brewed with barley or wheat and are thus forbidden, although you may be able to find specialty beers made from sorghum or buckwheat at your local beer store. Most distilled drinks are safe but read the ingredients list on pre-mixed drinks for any additives that may have gluten. If you are also a diabetic, speak to your doctor before add alcohol to your diet because alcohol sugars move quickly into your bloodstream. If you want to drink alcohol, make sure you eat first, so that the food in stomach slows the digestion of the alcohol and avoid adding sugary mixes to your drink.