NFAC Webinar: “Eating for Two: How-To Tips on Managing Celiac Disease and Diabetes”
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Sep 24 2012

NFAC Webinar: “Eating for Two: How-To Tips on Managing Celiac Disease and Diabetes”

If you haven’t had a chance to check out the National Foundation for Celiac Awareness in the past, take some time to do so.  Not only is their website a wealth of information, but they offer free webinars, usually on a monthly basis, on all things Celiac Disease and the gluten-free diet.  The next scheduled webinar is on the topic of dealing with Celiac Disease and Diabetes: “Eating for Two: How-To Tips on Managing Celiac Disease and Diabetes”

Topic: “Eating for Two: How-To Tips on Managing Celiac Disease and Diabetes”
Date: Wednesday, October 31, 2012
Time: 2 p.m. Eastern/ 11 a.m. Pacific
Speaker: Laurie A. Higgins, MS, RD, LDN, CDE, Coordinator of Pediatric Nutrition Education & Research, Pediatrics, Adolescent and Young Adult Section, Joslin Clinic

Type 1 diabetics are at an increased risk for developing celiac disease, which adds a challenge to an already strict diet. In fact, both celiac disease and diabetes are associated with the HLA-DQ2 and HLA-DQ8 genes and 3-8 % of people with type 1 diabetes will have biopsy-confirmed celiac disease. NFCA will review the research on the link between these two conditions and provide dietitians with strategies on how to successfully treat patients living gluten-free while also needing to manage their diabetes.

*Stay tuned for information about webinar registration.

If you miss this webinar, or are interested in viewing past webinars, visit the webinar archives.  This webinar is being sponsored by Vitacost, which offers a wide variety of products, including many gluten-free brands.  Vitacost is offering 15% off gluten-free essentials until September 26, 2012.

Do you have Celiac Disease and Diabetes?  Do you have tips for handing both?

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Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow @KBouldin on Twitter

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  • Steve

    I’ve had type 1 diabetes for more than 45 years, and I was diagnosed with celiac 5 years ago. The biggest challenge for me is an apparent difference in how gluten-free flours affect my glucose. I count carbs (and adjust insulin levels based on ratios). It seems the carbs from various GF flours tend to make my glucose spike higher and faster, vs. carbs in other food types (e.g., fruits, juices, etc.). It took a while to figure out the right kind of ratios, but I think I’ve figured things out.

    As an aside, the best tasting GF baked goods tend to be sweet items. I wish non-sweet GF baked goods such as basic breads, etc., could be improved to the level that things like some varieties of GF cookies, brownies, etc. are.