Glucose Levels with Wheat/Barley/Rapseed Intolerance or Allergy

By Lydickk Latest Reply 2011-12-15 01:13:00 -0600
Started 2011-12-14 18:56:30 -0600

Anyone else out there have diabetes along with wheat/barley and rapeseed intolerance or allergy? I’m looking for some feedback on how these allergies/intolerances may alter glucose levels.

I was diagnosed with Type 2 Diabetes July of last year with A1C at 14. I began carb counting, walking and taking Glipizide twice a day for 28 days and got an A1C of 10.7. At that point I discontinued the Glipizide and 90 days after the initial diagnosis got an A1C of 7.2. During that period I lost quite a bit of weight.

On October 14 I began an elimination diet which eliminated wheat, soy, dairy, eggs and peanuts. When I eliminated the wheat I also inadvertently eliminated all gluten. Two weeks later when I introduced wheat back into my diet I reacted so badly that there was no question I have at least an intolerance to wheat. The next week I swapped the corn oil I had been using during the elimination diet for canola oil, had another bad reaction, and discovered an intolerance/allergy to rapeseed/canola oil. A couple weeks later I inadvertently introduced barley back into my diet and had the same bad reaction. Which leaves me either allergic or intolerant to gluten and rapeseed/canola oil.

Here is the confusing part: Since I have eliminated gluten and rapeseed from my diet my glucose numbers are incredible even if I don’t eat the way I know I should - and I'm not really exercising much at all due to reactions from the allergens. My new A1C just came in at 6.2 and it covered a period where I picked up quite a bit of the weight I had lost previously, had not been walking due to reactions to the gluten/rapeseed, and had not always been eating the way I knew I should. This blood draw, similar to all the others, was taking while I was having reactions to the foods I just discovered I have an intolerance/allergy to. When I take my glucose prior to eating it’s coming in at mid 90s or below – frequently in the low 80s. After eating a full 45-60 carbs (or more if I cheat) it is coming in at only about 10 points higher than it was prior to my eating. Tonight, after a cup of corn flakes, a cup of whole milk, a banana, and 30 almonds it came in at 94 which was only 1 point higher than prior to eating. Anyone out there with any insights? I’d really like to see some research on this if it is out there.

4 replies

jayabee52 2011-12-15 01:13:00 -0600 Report

Howdy Lyddickk WELCOME to DiabeticConnect!

Sorry you qualify for our "little family" but are glad you picked DC as a place in which to hang out!

I went to the internet search and typed in "gluten intolerance and link to Type 2" The results I got back really didn't speak directly to the desired subject. I was looking for a report on a study or experement which links T2 with gluten intolerance or celiac. I found some which linked T1 with celiac but the responses to the link between T2 and GI were about as numerous as hen's teeth.

I did find on Google a discussion from DC which says the same thing- here: ~ (be warned! our discussions on DC are monitored by Google, so be careful with contact info)

So far, at least, the linkage between T2 and GI seems mostly anecdotal. That does not mean it is imagined or not real, but that medical science has yet to take note of it and do studies or tests on it.

Sorry I could not find solid research on this question. There may be some ongoing and the results of those has not been reported.

Christmas blessings to you and yours


Caroltoo 2011-12-14 19:16:59 -0600 Report

I, too, am gluten intolerant and avoid wheat, barley, rye (because of gluten), and oats (because the preparation is usually gluten contaminated). I find I react much less to quinoa which I've substituted in recipes for barley and rice. I also use some of the quinoa and corn based pastas. Not quite as good as the real thing, but much lower readings afterwards make it worth it.

I read somewhere over the last six months, the gluten intolerance is considered by some researchers to be implicated in the development of some cases of diabetes, gall bladder issues, and thyroid disorders. Obviously, not all cases are causes by gluten intolerance, but for those of who are g-i, it can apparently trigger other serious issues besides just progressing into celiac disease and all of the malabsorption issues that go with that.

Rather eye opening when you discover this isn't it? Yes, my BG readings have been much lower since eliminating these allergens.

Lydickk 2011-12-14 19:43:44 -0600 Report

Did you find that your readings went lower as the reactions to the allergens left your system rather than just getting lower readings because you were not eating wheat, etc.?

Caroltoo 2011-12-14 20:06:42 -0600 Report

Seemed to be both…less reaction when I stopped eating the things with allergens, but also a cumulative decrease in reactivity. Am doing much better now than I was 3-4 months ago when I was eating wheat, etc.

The way I see it, the wheat and other allergens caused intestinal distress/damage, that and/or the resulting malabsorption of nutrients caused/increased my gall bladder stress and stones to the point where it may well have caused a low level of pancreatitis (judging from where the pain was and how the BG spiked) which may have caused reduced insulin production. About 4 months ago I was throwing wild spikes up into the high 300s where I have not been for 8 years. My A1c readings verify this. I went from my usual 5.8, up to 6.9, then 8.9, then 3 months after the pain attack, right back down to 5.8. Thankfully, it was episodic, but it sure got my attention.

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