It’s incredible to be able to report my results so far through my journey on the GAPS Diet after a full year! Mainly because I can’t believe it’s been over a year, but especially as one with Hashimotos Thyroiditis and the challenges that go with it. Those of us with this condition really like to hear how others are doing on their paths, especially when contemplating difficult decisions on diet, doctors, medications, etc. So, this post is going to describe some of my symptom relief as well as any that are left to this point. To be specific, I have been on the GAPS Diet since March of 2012 but prior to that I was juicing for at least one month prior and then was on the true gluten free diet for a year prior to that point. I was getting more and more sick in many ways after I went truly gluten free but the episodes were brought on by other factors. I believe this is because I compensated and found all the “gluten free” substitutes I could to enjoy. I HAD to try them after all. I love to bake and gluten free wasn’t going to stop me from “living.” It was something new to me. But what I didn’t understand was that these foods are even less nutritious than their gluten containing counterparts!
The idea for this post came up when I had a long conversation with my doctor the other day. Yes! I said long! It sounds crazy but this man is so caring, we got to talking about how the Hashimotos Thyroiditis community could be helped in a great way. We spoke about my Facebook Page as well as how he is reaching out to help as many as possible to minimize the symptoms brought on by this condition. One of the most important parts of the conversation for me was that I found myself commenting on how important it is for the patient to take control of their own success. A doctor is not going to fix us. Once this is firmly planted in our heads, the best change can begin. Don’t get me wrong, we need good doctors for guidance but their job is to guide us with their knowledge. It is up to us whether we take the steps and take them seriously.
Do these muffins look harmful to you? Well, if it were gluten, I would say definitely YES, but these were made with coconut flour and no sugar, just grated carrots and apple to sweeten them up. Here’s the problem…I kind of know that I have a problem with coconut products but every time I would try coconut flour pancakes or waffles, I have done okay, although I definitely react terribly to coconut oil and coconut milk. So, as most of us with Hashimoto’s Thyroiditis understand, sometimes we just don’t know what we will react to. I named this post Hashimotos Thyroiditis and Persistence because one thing I have learned over the last few years is that persistence is a trait us Hashi’s need to learn. We learn pretty quickly that we can’t just “take a pill” and forget about it. Oh how I wish it was that easy! But on the other hand, if it were, would we have changed our diet for the better? Would we be looking around the Internet on forums, blogs and websites to see what diet best suits our needs for having a thyroid problem? Or would we just “let the pill take care of it”? I’m afraid I would be geared towards the latter of the choices which wouldn’t really be a good thing considering my diet wasn’t very good, especially through my young adult years.
This is going to be a very quick post. I just HAD to share with you something and it’s last minute and time sensitive. I’m really sorry I am delivering this so late but the classes I have been talking about on Traditional Food Preparations by GNOWFLINS have been on my mind. Mainly because it seems like every single day I bring a skill into my kitchen I have learned from these fabulous classes. The reason it’s so important to get this post out today, is that I just remembered while I was making my yummy homemade almond butter, that the price of the classes are going up by midnight tonight! I feel terrible I didn’t post this a few days ago to give more of you a chance at the lower monthly prices but this just occurred to me now that you should at least have the chance to lock in the wonderfully low rates I have been enjoying. Seriously, I am in the middle of making my almond butter and stopped to put this post up to give you as much time as possible to get in on the lower price. If you sign up before midnight tonight, the prices will stay as low as I have been paying for over 2 years! And they will be locked in for you too.
I usually don’t post too many podcasts at once but this week has been an exceptional one for clear information on Hashimotos Thyroiditis. I must share with you as much as possible to help you get on the right track. If I didn’t feel strongly about what I am posting, I certainly wouldn’t be doing it just to populate my blog. It’s really important to me to get to you what I believe is the most helpful starting points for those suffering with this condition. If I didn’t feel the changes myself, this information would just be “knowledge” without any personal experience. So, keep in mind that what I am posting is my passion and I want you to feel better too! This podcast sheds a lot of light on why we, in many cases, are not getting well on traditional protocols. Here is Reason #1 to make sure gluten is truly out of your diet.
I knew it would come to this someday! What I mean is that after listening to the following podcast, I am so convinced I am on the right road, and this interview with Dr. Peter Osborne really confirmed it, that I know I need to deliver information that is not very popular, but necessary. Are we going to be excited to hear what actually works for Hashimotos Thyroiditis? Probably not at the beginning. But after feeling relief and comfort from just knowing there are answers, it will keep us learning more about how diet can be one of the most powerful healing tools we have. What concerned me the most when listening to this podcast was the honest truth that my thyroid medication might not be keeping me truly gluten free. The filler in mine is corn. I used to be concerned about it but then after listening to other gluten experts, I just stopped worrying when I determined that as long as it wasn’t wheat, rye, barley or oat based, I was okay. But this interview convinced me that it’s time to get a compounded version that steers me clear of all forms of gluten, including that which is in corn, that might still be causing me some problems. Also in this podcast is a LOT of talk about thyroiditis and several callers asking questions I would have loved to ask the doctor myself regarding Hashimoto’s Disease. So I had to share it with you all!