<<Disclaimer: Verify this information before applying it to your situation.>>

In a message dated 9/3/2001 10:05:11 AM Mountain Daylight Time,
[log in to unmask] writes:

> When your son's intestines healed, he was able to absorb food better; hence
> higher blood glucose levels unless he changed all his calculations to
> reflect this.

Another factor to consider is that most of the GF baked goods are much more
carb dense than their gluten filled counterparts . . . For example, the GF
breads I've baked range from about 25 to 40 carbs per slice, whereas the
regular bread you buy at the grocery store is usually 15-20 grams of carbs
per slice .  .  . so if you're using the normal estimates of carbs based on
the gluten filled stuff, you can end up being way off on the actual carbs of
a GF item . . .