Oh, my! Celiac disease/gluten sensitivity adds quite a wrinkle to the mix!
Has your son “made it” to the point of being “gluten free?” Gluten in a food can reduce the effectiveness of insulin for anywhere from 12 to 36 hours (my data, not data from a published study). It is sometimes difficult to recognize gluten in a food because it is in an ingredient like “modified food starch,” “monosodium glutamate,” “mono and diglycerides,” “caramel food coloring,” and a host of other substances made from wheat. Getting to the “gluten free” stage requires hours of study and tremendous vigilance. I have been “gluten free” now since about 1997.
And, by gum, you have to be suspicious of everything! Recipes change without warning. Gatorade, for example, was gluten free about 10 years ago. Now it has a wheat product in it. Mountain Dew, too, has some flavors that are safe, but others that are not. Diet Coke and Diet Pepsi are not gluten free. And on the list goes. You have to be careful of everything that goes in your mouth. Even flavored coffees are often not gluten free.
The symptoms of celiac disease/gluten sensitivity can vary from one person to another. Gastric distress (cramping diarrhea and gas) is very common. Some people get “head-splitting headaches.” Still others can develop hives and/or what look like fever blisters. Many people develop blister-like sores on their gums and inside their mouth. And then there is the “ineffective insulin” issue.
So, Amanda, how close is your son to “gluten free.” That may be part of this continuing puzzle.