You would think we have enough to worry about just watching the test results of our TSH and antibodies having Hashimotos Thyroiditis – but there is a “new” kid in town – and one that might be even more important to watch when you have this disease. I doubt many of us would be surprised to hear the answer but what I am talking about is gluten ingestion.
I think this post would be better named “food for thought” since it is really hard to wrap my brain around the idea that the “staff of life” is quickly becoming instead a “death trap” for many, many people, especially those with autoimmune diseases like Hashimotos Thyroiditis and others. How could it be as simple as eliminating gluten from your diet in order to feel so much better? But for many gluten intolerant people, that has been ALL it took! For me, my main symptoms have almost disappeared after going on 6 months gluten free.
Okay, I need to make this clear… this post is going to be only about how I feel my gluten free diet is benefiting the technical side of Hashimoto’s Thyroiditis. In my next post, I will do a more “feelings” oriented assessment (I am speaking about how my body is “feeling”, but I guess I can include also how my “emotions” are doing too!). LOL Before I started my current TRUE Gluten Free Diet, my antibody count (TPO) was ranging (over 10 years) between 3,000 to over 7,000. I got my test back a couple weeks ago after being gluten free for about 6 weeks. I will be much more detailed in my next post, even on this, but this is just a quick update. The antibody test came back at 172! Yes, you are reading right….172! Now how’s that for progress! I haven’t done anything new besides a serious diet change and this is something to get excited about. My TSH has also gone from 12 (range) to 7 (range) without a change in medication. So I would say I’m on the right track, wouldn’t you? See you soon with a full update! Mo
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?