Gluten-Free and T1D: My Celiac Journey
Living with Celiac disease: my diagnosis
May is Celiac Awareness Month and I want to take this opportunity to give you a glimpse into what life is like for someone living with celiac disease – needing to go gluten-free – when also type 1 diabetic, both of which are autoimmune diseases.
I was a grade 9 student getting ready to write my winter exams when I came down with norovirus. Months later, after copious medical appointments and exploratory investigations and having missed upwards of 4 weeks of school, I was diagnosed with celiac.
Understanding Celiac as an autoimmune disease
A big misconception about people diagnosed with celiac disease is that these individuals choose to abstain from eating gluten. This couldn’t be farther from the truth! Individuals with celiac, like myself, are born with a genetic predisposition that interacts with an environmental stimulus.
Similar to T1D, there is no cure for celiac disease. The only treatment is to remove all foods that contain wheat, barley, and oats. This prevents damage to the lining of the intestines and eliminates any associated symptoms.
Navigating the gluten-free lifestyle
The biggest challenge I encountered when I was first diagnosed with celiac was needing to give up some of my favourite foods like McDonald’s chicken nuggets, Pizza Hut’s pizza, and Tim Horton’s donuts. Needing my tastebuds to adjust to the odd taste and texture of gluten-free foods was also a learning curve. Let’s be honest, a lot of gluten-free carbs just do not taste the same as good old gluten!!
Tips for dining out safely with Celiac and T1D
As a T1D and celiac, one of my biggest fears is having a hypoglycemic episode due to giving myself insulin for gluten-free food, but then finding out that it has been cross-contaminated and ultimately throwing up the sugars in my system. Nowadays, most restaurants try to offer at least a couple of gluten-free options.
When dining out, there are a few things you may want to ask your server to minimize the risk of cross-contamination:
- Do you use clean or separate cookware and utensils for gluten-free food?
- Is there a dedicated fryer or do you change the oil for gluten-free food?
- Do you use fresh water in a clean pot to boil gluten-free pasta?
Remember to ask your server about hidden sources of gluten, such as gravies, sauces, spices, and drinks. When in doubt, go without! It’s better to eat bland but safe food rather than gluten-contaminated food which will make you ill and potentially cause a hypoglycemic episode.
Advocacy and self-care: asserting your dietary needs
Some people still don’t fully understand that celiac disease is not a choice; we did not choose this lifestyle. If someone is pressuring you to eat at a restaurant that doesn’t offer safe gluten-free options, assert yourself and advocate to find a restaurant better suited to your needs. Like T1D, it may take some time for friends and family to understand the “dos” and “don’ts” of celiac disease!
And remember, we’re just too cool for gluten to handle!!
About the Author
Hi, my name is Abbi, and I am one of DHF’s Program Facilitators. I have been living with T1D for nearly 17 years and during school breaks and holidays, you can usually find me in Florida, California, or somewhere a little further overseas – I LOVE to travel!!
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