[jerf]

I did a low-carb diet long before I knew I had celiac, but it still affected me (and in fact I was frustrated when the low-carb promise of energy did not materialize; in hindsight I now know it was because it was dominated by the celiac-induced problems). The problem is that a low-carb dieter may not feel bad about having small quantities of wheat in their diet (very lightly breaded meats, or any of the other numerous otherwise-fairly-low-carb items that have a fine dusting of flour in them), and it only takes small quantities to still be affected.

I eat to manage my glycemic index now, but I unfortunately can't honestly split what is that part and what is getting off of gluten, I just know both have proved necessary to me. But of the two, for someone with celiac getting off the gluten is by far the more important.