Living with Type 1 Diabetes & Coeliac Disease - part 1

Hi guys,

I have a special treat for you today. Instead of listening to my voice yarn on and on I've recruited the help of someone that has a very special story to tell. Let me share with you a little bit about Sally...

Sally Marchini

Sally is currently studying a Bachelor of Nutrition & Dietetics in her final year at the University of Newcastle. Sally knows what she’s talking about when it comes to gluten free diets as she’s been managing coeliac disease herself for 8 years as well as being diagnosed with type 1 diabetes at a young age. Sally has 12 years business experience as a PR/marketing consultant and now has a goal of becoming a specialist diabetes dietitian. Sally is passionate about helping people live 'normal' lives when they feel they're dealt a health condition such as coeliac disease or type 1 diabetes, and she can certainly lead by
example. Sally’s hobbies are golf, karate and of course, good food!

Connect with Sally on LinkedIn

 
Introduction and my GF breakfast
 
It was my lucky ‘double whammy’ of having both type 1 diabetes and coeliac disease that inspired me to become a dietitian, so I could use my knowledge and experience to help others in similar circumstances. So, now at the end of my four year dietetic degree, the time has come to share some tips on how I manage to enjoy a healthy and delicious gluten free (GF) diet that also balances my diabetes needs.

The most useful tool in managing both diabetes and a gluten free diet is to really understand carbohydrate counting and how the different types of carbohydrate affect your blood sugar. This is true for any diabetes diet, but when adjusting to a gluten free diet the differences can take a little getting used to. Jemma’s outline of low-Glycaemic Index (GI) GF foods will be a useful tool for those starting out. Reading nutrition information labels on foods is always helpful too, for instance the ordinary bread I used to eat was about 15-16g carbohydrate/slice, and the GF (low GI) one I choose now is only 11g/slice, which will change how much insulin I need.

I’ll give you some hints about how I go about balancing the diabetes and GF diet. I’ll start by explaining my thinking for breakfast and out-of-home lunches, as I have the same food nearly every day. I find this helps with stabilisation of my blood glucose levels (BGLs) as it takes on of the many variables that cause fluctuations in diabetes. Later I’ll talk about GF treatments.

For breakfast I start with a coffee made with 140ml of skim milk (providing about 7.5g carbohydrate – half a carbohydrate serve) and a 70g bowl of Carman’s Bircher muesli (as I can tolerate oats in my gluten free diet, and Carman’s products are made in wheat free environment) with another 140ml of skim milk on it (muesli provides 30g carbohydrate plus 7.5g for the milk – two and a half carbohydrate serves), meaning I can just inject/bolus for 45g carbohydrate (3 carbohydrate serves) each morning. Many people with coeliac disease do not tolerate oats, and in this case I would recommend Carman's Deluxe Fruit Muesli (Gluten Free). This breakfast usually lasts me through to an early lunch time, but if my BGL drops before then for any reason, I top up with a medium sized apple. If I’m planning to exercise then I adjust my insulin levels accordingly.


Editor's note:

Thanks so much Sally. We really value you sharing your story with us. 
Stay tuned for Sally's next blog with her lunchtime tips (that extend beyond gluten free bread!).