That's interesting. I have Hashimoto's Disease and living low carb (hence less gluten) has been the only way that I've gotten my weight down. My blood pressure is lower, and most of all, I no longer have stomach pains. When I first got diagnosed I did just the typical low fat diet that sparkpeople recommends, but I couldn't keep a pound off for more than a week no matter how strict I was and no matter how much I exercised. I often had stomach cramps after eating carb heavy foods. Today, after almost one year, I feel great. I've lost 50 pounds and my thyroid levels are normal. I can definitely see that staying away from gluten-heavy foods can improve life with this disease. I'm living proof of it.
I have heard several times now that the Celiac test will only test for full-blown Celiac and only if you are still eating gluten. An elimination diet is the best way to go. What was interesting to me is the fact that the article seemed to imply that gluten-sensitivity can progress to Celiac.
Wow, that was interesting. I've said that I don't think I am super sensitive to grainy carbs in general because they don't set off cravings, but now I'm wondering if my carby responses are much more subtle. I have resisted labeling any food item as pure systemic evil even if I choose not to eat it, but I am getting to the point of putting wheat in that category... I'm going to save this link once I get home - thanks, Woubbie!!
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I have borderline hypothyroidism but not Hashimoto's and have gotten better TSH levels gradually after giving up wheat. To be honest, I've also made other changes, like modifying the type of dairy I eat, more recently, had amalgam fillings (mercury) removed from my mouth, started taking selenium and some Iodine supplements. Thyroid issues are very complex but I don't doubt that gluten plays a role. I'll take a look at the article. I remember reading some of his stuff before. Thanks for the link.
"Several studies show a strong link between AITD (both Hashimoto’s and Graves’) and gluten intolerance. The link is so well-established that researchers suggest all people with AITD be screened for gluten intolerance, and vice versa.
"What explains the connection? It’s a case of mistaken identity. The molecular structure of gliadin, the protein portion of gluten, closely resembles that of the thyroid gland. When gliadin breaches the protective barrier of the gut, and enters the bloodstream, the immune system tags it for destruction. These antibodies to gliadin also cause the body to attack thyroid tissue. This means if you have AITD and you eat foods containing gluten, your immune system will attack your thyroid."
How many more reasons do we need to NEVER EAT WHEAT AGAIN?!?!?
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