Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hashimoto Thyroidism and Celiac

Shari61

By Shari61
in Related Issues & Disorders

 Share

Recommended Posts

Shari61 Newbie
Shari61
Posted

Hello! My name is Shari. I’m 60 yrs old and just diagnosed with Hashimoto.  I’m reading how Celiac, leaky gut and hashimoto are connected.  I’m removing gluten from my diet to see how I feel, and finding out that I feel much better without gluten, and really sick when I slip.  I’m trying to learn what I can, since my first face to face with doctor is in October.  Way to long to wait for information I need now.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

Welcome to the forum! Have you thought about getting tested for celiac disease before you go gluten-free? I ask this because you can only be screened for it while you are on a regular gluten diet. 

Shari61 Newbie
Shari61
Posted
  • Author

I haven’t had the test, but I’ve already tried removing breads and pasta’s so far.  I feel better having just eggs in the morning instead of a bagel or English muffin.  I actually find it holds me over until I get back home from work.  I don’t snack anymore.  But last Sunday , I ate Salmon with pasta and spinach.  Of course, I couldn’t help myself when they brought out the bread with seasoned olive oil.  I’ve been out a whole week from work with severe stomach issues.  I’d go to work if there was a bathroom I could get to fast, but being a Rural Postal driver, bathrooms are scarce. 🙃

Scott Adams Grand Master
Scott Adams
Posted

So it sounds like you would prefer to self-diagnose rather than to get tested, which would require you to eat gluten daily for 6-8 weeks. 

Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.

This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):

 

 

Shari61 Newbie
Shari61
Posted
  • Author

Probably, since I keep missing several days to a week for just eating gluten at one meal. Even though the meal had two gluten items.  I just don’t want the explosive bathroom trips and the stomach cramps and pain.  Plus feeling off balanced again.  If my doctor says I have to, then I’ll consider it after the holidays. 

Scott Adams Grand Master
Scott Adams
Posted

In case you'd like to read more on Hashimoto's and celiac disease we have many articles in this category:

https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/thyroid-pancreatic-disorders-and-celiac-disease/ 

Wheatwacked Veteran
Wheatwacked
Posted

Overall, the available evidence suggests that vitamin D supplementation may have beneficial immunomodulatory effects in HT patients Impact of Vitamin D on Immunopathology of Hashimoto’s Thyroiditis: From Theory to Practice

Vitamin D deficiency is very common in Celiac Disease.

The Iodine & Hashimoto’s Question  "I recommend keeping dietary and supplemental iodine intake between 150 and 450mcg daily."

When we were kids in the sixties iodine was used as a dough conditioner.  That meant every slice of bread had about 100 mcg of iodine.  Since 1970 the intake of iodine in the US has dropped by 50%.  

Quote

Recent surveys, however, have indicated that the proportion of the U.S. population with low urinary iodine levels is increasing. Although median values of urinary iodine in the U.S. population indicated adequate intake in the United States, the median decreased more than 50 percent between the first National Health and Nutrition Examination Survey (NHANES I, 1971-74) and NHANES III (1988-94). This reduction may be due, in part, to changes in food production.

Iodine Level, United States, 2000

I take 10,000 IU a day to keep my vitamin D level at 80 ng/ml (200 nmol/L) the normal level for 25(ohD)  in humans, since 2015.  

The safe range of iodine in the US is 150 to 1100 mcg a day.  In Japan it is 150 to 3000 mcg.  Note that traditional Japanese have younger skin, hair.  The Japanese students started testing smarter than US kids in the 1980's.

I take 500 to 1500 a day of Liquid Iodine.  Hair, nails, muscle tone, brain clarity, and the blindness in my right eye is recovering and a sebaceous cyst the has not been healing since 2014 is finally healing.  My daughter in law says her 650 mcg in her expresso every morning has made her skin softer.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


PamandMoose Newbie
PamandMoose
Posted

I am age 66. Did not know I had Hashimotos until thyroid cancer DX, and removal of thyroid. That was age 30!!!!  (approx... can't do the math right now!)  Was then DX Celiac Disease only 2 years ago!!!! Age 64.  Doctors just did not talk about Celiac back then, and it has done major damage to my body (bone density, anemia). Please stay on top of both thyroid & possible Celiac issues. In my experience, doctors do not regular do testing for Celiac. And true DX requires an endoscopy/biopsy. I seriously hope you do not have Celiac as it is much more of a lifestyle change as is Hashimotos.  

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,260
    • Most Online (within 30 mins)
      7,748
    Elizabeth Tageson
    Newest Member
    Elizabeth Tageson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Test uncertainty

      By trents · Posted

      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
    • cristiana
      Does this definitely suggest Coeliac Disease?

      By cristiana · Posted

      Hello @Heather Hill You are most welcome.  As a longstanding member and now mod of the forum, I am ashamed to say I find numbers and figures very confusing, so I rarely stray into the realms of explaining markers. (I've self-diagnosed myself with dyscalculia!)  So I will leave that to @Scott Adams or another person. However as a British person myself I quite understand that the process with the NHS can take rather a long time.  But just as you made a concerted effort to eat gluten before your blood test, I'd advise doing the same with eating gluten before a biopsy, in order to show if you are reacting to gluten.  It might be worth contacting the hospital or your GPs secretary to find out if they know what the current waiting time is. Here is a page from Coeliac UK about the current NHS recommendations. https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/#:~:text=If you remove or reduce,least six weeks before testing. Cristiana  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
    • Heather Hill
      Does this definitely suggest Coeliac Disease?

      By Heather Hill · Posted

      Many thanks for your responses, much appreciated.  The tests did include tTg IgA and all the other markers mentioned.  I also had sufficient total IgA so if I'm reading the Mayo clinic thing correctly, I didn't really need the anti-deaminated gliadin marker? So, if I am reading the information correctly do I conclude that as all the other markers including tTg IgA and DGP IgG and tTg IgG and EMA IgA are all negative, then the positive result for the immune response to gliadin, on it's own, is more likely to suggest some other problem in the gut rather than Coeliac disease? Until I have a view from the medics (NHS UK) then I think I will concentrate on trying to lower chronic inflammation and mend leaky gut, using L glutamine and maybe collagen powder. Thank you for your help so far.  I will get back in touch once I have a response, which sadly can take quite a long time.   Kindest Heather Hill 
    • trents
      Test uncertainty

      By trents · Posted

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would certainly give it more than two weeks to ensure a valid test experience. Short answer: If it were me, yes, I would assume I have celiac disease and launch full bore into gluten-free eating. I think the tTG-IGA is reliable enough and your score is solid enough to make that a reasonable conclusion. Here is an article to help you get off to a good start. It's easy to achieve a reduced gluten free state but much more difficult to achieve consistency in truly gluten-free eating. Gluten is hidden in so many ways and found in so many food products where you would never expect to find it. For example, soy sauce and canned tomato soup (most canned soups, actually), pills, medications, health supplements. It can be disguised in terminology. And then there is the whole issue of cross contamination where foods that are naturally gluten free become contaminated with gluten incidentally in agricultural activities and manufacturing processes: Eating out at restaurants is a mine field for those with celiac disease because you don't know how food is handled back in the kitchen. Gluten free noodles boiled in the same water that was used for wheat noodles, eggs cooked on the same griddle that French toast was, etc.  
×
×
  • Create New...