You would think that someone with Hashimoto’s Thyroiditis would have already experienced the gluten free diet—especially since I had a post that told you all about it’s “failure” to make a difference in my disease. Well, a lot of time has passed since then and it has become painfully apparent that I really didn’t go truly gluten free. I thought I had by just avoiding obvious gluten sources, mainly wheat – especially in processed foods. However, what I now know to be TRUE gluten free is much, much different than what I had submitted myself to a few years ago.
Although my last post on Hashimoto’s Thyroiditis was a long standing one, it was on purpose! Getting a battery of testing, preparing for a TRUE gluten free diet, and beginning to create an action plan are all good things, even if it did take many months to establish. I figure, I’ve lived this long with all these symptoms, why not make my next attempt to beat them be a good, strong one. Well, I think, with the help of my doctor, I will! Now, before I move on, I always believe a good link to exceptional material is in order when writing a new post. So, here is the “winner” this time:
One thing that I keep going back to as I make this journey through Hashimoto’s Thyroiditis is that this disease is not much different than any other disease in that there undoubtedly is a root cause. Not many admit to that, but as I research natural remedies, one thing keeps coming up: diet is key. Okay, that is no surprise to most of us. But one thing which is making a popular comeback is the idea that we might just be preparing our foods wrong. Huh? Many people I talk to cannot figure out what I could be suggesting. It is still a “foreign subject” to many Americans. Everyone knows that white flour is inferior to whole wheat but why would preparation be an issue? Isn’t it just that whole wheat is “better” for you. But why can’t we digest it properly?
If you are new to this disease, I hope you will feel more support than I did when I was first diagnosed with Hashimotos Thyroiditis about 14 years ago or so. I say this because I had no internet access, the disease was relatively unfamiliar and because of this, difficult to research. To top it all off, my doctor basically slapped the diagnosis on my lap and said, “it’s no big deal. You just take a pill every morning and it’ll take care of it. You will live just as long a life, it’s just that your thyroid will eventually die.” This was said in a short, 5 minute phone conversation as he noted that I had a prescription waiting for me at the pharmacy! He never mentioned that my life would never be the same! Okay, I don’t know about you but when someone tells me a part of my body is on its way to death (and I was only in my early 30’s) with such casual delivery too, it can really be confusing. I’m thinking to myself, I guess it’s fine, as long as it is my health and not his! The reason I am writing this little entry is hopefully to ease your mind a bit.
Update: Please see my follow-up post here describing how I did not do the TRUE gluten free diet properly as suspected in this post. My conclusion in the post below that it would not help is only based on doing it improperly. This post describes the proper way to do the gluten free diet. My journey shows the need for great care in understanding whether you are doing something right before concluding it doesn’t work. 🙂 And this post describes the success it had! _________________________________ For many years I’ve wondered if I could somehow reverse my Hashimotos Thyroiditis by finding the “root” problem. I began to entertain the thinking that there was a connection between autoimmune thyroid disease and gluten sensitivity. After some research, I found articles that seemed to point me further in that direction like the following one from Mary Shomon: According to research recently reported on in the medical journal Digestive Diseases and Sciences, a significant number of patients with autoimmune thyroid disease also have celiac disease. Celiac disease is a disorder that causes the intestines to react abnormally to gluten, a protein found in wheat, rye, barley, oats, spelt,kamut, and other related grains. “…researchers found that…organ-specific autoantibodies (i.e., thyroid antibodies) — will disappear after 3 to 6 months of a gluten-free diet.”