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Thyroid

wowzer

By wowzer
in Related Issues & Disorders

Recommended Posts

wowzer Community Regular
wowzer
Posted

I was wondering after going gluten free, does it change test results on the thyroid. I originally was put on it about 20 years ago for a goiter. I'm wondering now if I was absorbing it before going gluten free. I guess I'll find out from my next blood test which is due in a few weeks. I had been on estrodiol for 7 years and went off of it cold turkey with few symtoms. I think I was taking it for nothing.

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RiceGuy Collaborator
RiceGuy
Posted

I guess my only comments would be that from what I've read, goiter is caused by an iodine deficiency, and synthroid apparently doesn't work so well. I think there's something called "Armour" (or something like that), which is supposed to be more effective. I'm sure there's much more out there on these subject than I've come across though. Perhaps others will have more info for you.

One thing for sure however, is that all the nutrients in the world won't help unless they are properly absorbed and utilized. For example, I've just found out that the absorption of magnesium is greatly enhanced by vitamin C. Upon trying this, I can tell you it's startlingly increased.

georgie Enthusiast
georgie
Posted
I was wondering after going gluten free, does it change test results on the thyroid.

Yes ! Well - at least it did for me. I started on Armour and got to 4 grains before being dx with Celiac a few months later. I started the gluten-free diet. Within months my blood tests showed high Thyroid readings and I had to reduce. I am now on 2 grains of Armour only - and fine ! ( my Dr refuses to use Synthroid - she has Hashimotos Thyroid herself and knows how bad Synthroid is for making HypoThyroid better)

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
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      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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