A gluten-free diet is very different than a diabetic diet. However, they’re both diets in which it’s important to understand the types of carbohydrates consumed. A gluten-free diet eliminates all wheat, rye and barley proteins to ensure adequate healing of the intestine. Gluten-free dieters should consume alternative carbohydrates such as quinoa, buckwheat, amaranth and brown rice, in addition to pure and uncontaminated oats. A diabetic diet is essential to the health of those with diabetes. Similar to a gluten-free diet, the carbohydrate type is important in the management of diabetes. Refined carbohydrates (white rice, potatoes, white bread/crackers/pasta) are easy to break down and increase blood glucose quickly; complex carbohydrates (whole wheat bread, brown rice, whole oats) contain fiber and take longer to digest, resulting in a slow blood glucose elevation, ideal for good diabetes control. July, 2012