Carb Counting

[Beck]

Hi guys;

I am in need of some info. My duagter and I were recently diagnosed with Celiac. My duaghter aalso has type 1 diabetes. Were were very strict with her carb intake before celiac. Now being on the gluten free diet we are having a horrible time finding the carb ratios

I have been make ing hommade bread. the cookbook I use has the carb count, but not for the servinf size. I have no idea how big of a slice to give her. I have also noticed the carb s are way higher than with gluten flours.

Most of her symptoms are gone from the Cleiac issues, but her blood suagrs are really bad now. Her docs said this would happen as she is finally getting nutrion, so I knew things were going to be hard and having to find new insulin doesages, but this carb ratio thing is killing us and making it all the more harder for us to find the right insulin doesages.

If any one can help me that would be great. Even if I had a general "rule of thumb" carb ratio to go by that would help me with a starting point. The cookbook I use is the Bette Hagman one. I use her gluten-free mix and like I said she has the acrb count but not the serving size.

Thanks;

Becky

[RiceGuy]

If you know how many slices you get out of a loaf, you can divide the total carbs by that. Also, if you can post or PM the flour blend you are using (or a link), I can probably figure the carbs since I have the data for most common gluten-free flours.

Incidentally, I find buckwheat flour lends a nice texture to bread items, and is less starchy than the typical ones suggested by many recipes. So if your child doesn't mind a darker bread, that can help lower carbs. Other flours which can help are amaranth, millet, coconut, and bean flours. All of these flours lend more protein and/or fiber than the starchy ones.

HTH

[Lizz7711]

There are two diets a person can follow which can really help with blood sugar levels but that do not involve all the carb counting. One is a vegan diet, you can learn more on the website for the Physician's committee for Responsible Medicine, www.pcrm.org There have been many long-term studies showing the benefits of this diet for diabetes.

The other is quite different, the Paleo type diet (high meat/protein), which I think would be harder to follow than the vegan one because it is so low on carbs...but anyway it is also very effective and there is a good book on it by Richard Bernstein called "The Diabetes Solution"--he is about 60years old, and has had type 1 diabetes forever, and he became a doctor after learning how to regulate his own blood sugar and wanting to be able to help others.

As for finding the carb ratios....I think I would call the companies or Bette Hagman's company and ask them to mail you the info...they probably have it.

good luck!

Liz

Hi guys;

I am in need of some info. My duagter and I were recently diagnosed with Celiac. My duaghter aalso has type 1 diabetes. Were were very strict with her carb intake before celiac. Now being on the gluten free diet we are having a horrible time finding the carb ratios

I have been make ing hommade bread. the cookbook I use has the carb count, but not for the servinf size. I have no idea how big of a slice to give her. I have also noticed the carb s are way higher than with gluten flours.

Most of her symptoms are gone from the Cleiac issues, but her blood suagrs are really bad now. Her docs said this would happen as she is finally getting nutrion, so I knew things were going to be hard and having to find new insulin doesages, but this carb ratio thing is killing us and making it all the more harder for us to find the right insulin doesages.

If any one can help me that would be great. Even if I had a general "rule of thumb" carb ratio to go by that would help me with a starting point. The cookbook I use is the Bette Hagman one. I use her gluten-free mix and like I said she has the acrb count but not the serving size.

Thanks;

Becky

[gfp]

Hi guys;

I am in need of some info. My duagter and I were recently diagnosed with Celiac. My duaghter aalso has type 1 diabetes. Were were very strict with her carb intake before celiac. Now being on the gluten free diet we are having a horrible time finding the carb ratios

I have been make ing hommade bread. the cookbook I use has the carb count, but not for the servinf size. I have no idea how big of a slice to give her. I have also noticed the carb s are way higher than with gluten flours.

Most of her symptoms are gone from the Cleiac issues, but her blood suagrs are really bad now. Her docs said this would happen as she is finally getting nutrion, so I knew things were going to be hard and having to find new insulin doesages, but this carb ratio thing is killing us and making it all the more harder for us to find the right insulin doesages.

If any one can help me that would be great. Even if I had a general "rule of thumb" carb ratio to go by that would help me with a starting point. The cookbook I use is the Bette Hagman one. I use her gluten-free mix and like I said she has the acrb count but not the serving size.

Thanks;

Becky

If your Doc is correct (and I believe they are) then the ratio's are pointless until you get a new balance.

Her adsorbtion is completely different as she recovers and will probably keep changing as she heals further.

I would think the best thing would be to fall back to testing until this stabilises as your rules of thumb are likely to keep changing..

You might even consider cutting out all breads and pasta whilst her villi recover ???

[cyberprof]

Have you tried the website fitday dot com? You can enter recipies and it will give you calories, protein, carbs per serving. It's a free website.

~Laura

[tabdegner]

My 7 year old son and I both have type 1 Diabetes, and I have celiac as well, so I often make gluten-free foods that the whole family eats. My favorite tool in the world is the Salter 1450 Nutriweigh Scale. You weigh your foods, type it in the scale, and out pops the nutritional information for over 1400 foods. You can also add your own foods and recipies.

I have found that the scale is pretty accurate even for gluten free foods. Yes, gluten-free foods have more carbs, but they also WEIGH more, so the scale is perfect for that. Recently I made a gluten-free cake and weighed it on the scale and typed in "Yellow cake w/frosting" I gave insulin based on the carbs that showed up and blood sugar numbers were quite good afterwards.

Here's a link to the scale. It's pricey, but I used a 20% coupon at BBB and that helps. It's worth every penny, though!!

Open Original Shared Link

[tabdegner]

Sorry, I can't get the link to work

[psawyer]

My 7 year old son and I both have type 1 Diabetes, and I have celiac as well, so I often make gluten-free foods that the whole family eats. My favorite tool in the world is the Salter 1450 Nutriweigh Scale. You weigh your foods, type it in the scale, and out pops the nutritional information for over 1400 foods. You can also add your own foods and recipies.

I have found that the scale is pretty accurate even for gluten free foods. Yes, gluten-free foods have more carbs, but they also WEIGH more, so the scale is perfect for that. Recently I made a gluten-free cake and weighed it on the scale and typed in "Yellow cake w/frosting" I gave insulin based on the carbs that showed up and blood sugar numbers were quite good afterwards.

Here's a link to the scale. It's pricey, but I used a 20% coupon at BBB and that helps. It's worth every penny, though!!

Open Original Shared Link

Open Original Shared Link

There were tags around the link in the original post that caused it to fail.