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

Diet Is Working, Yee Ha

T.H.

By T.H.
in Super Sensitive People

Recommended Posts

T.H. Community Regular
T.H.
Posted

Both my family and my husband's have thyroid problems, hypothyroidism on my side, Hashimoto's on his. My daughter was tested last year and both her TSH and her Free T4 were too high.

We were vacillating on whether to take her to the endocrinologist or not, but in the end, I opted to wait and retest her. When I was reacting less and really careful in my foods, my thyroid numbers improved, so I was hoping the same might apply to her as well.

So, we've been SUPER careful. We already had a gluten free household and almost no gluten-free processed food, but we've been even more careful in the last year with her. We switched her to gluten-free certified foods only (her choice, as it made her feel safer). We dropped all grains because she was saying they are making her stomach hurt as well, and she reacted a few times to gluten cc with them. We don't eat out now and take all our food everywhere and she is much more careful about handling her food and touching her mouth while she's out and about.

She went from reacting every few weeks to maybe 2 reactions in the last 6 months. Big improvement.

We retested her again this week and her test results came back:

TSH went from 5.3 to 2.2

Free T4 went from 6.7 to 1.2

So much better! I'm so happy we waited and gave the diet change a shot. She's not completely well yet, but I'm so happy that our extra caution and consistency has resulted in improved health for her. :D

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

Celiac.com Sponsor (A8-M):


Bubba's Mom Enthusiast
Bubba's Mom
Posted

Wow..that's fantastic news! The switch to gluten-free and tightening up the chance of cc has probably saved your daughter from a lifetime of thyroid problems?

Isn't it amazing how many things in our bodies are affected by what we eat? :blink:

beachbirdie Contributor
beachbirdie
Posted

WOW! That is incredible news! Way to go! As Bubba's Mom said, I hope that your diligence and success nowwill protect her from thyroid issues for the rest of her life!

If I had known when my thyroid problems first started that gluten is a common trigger, I'd have been gluten free decades ago!

T.H. Community Regular
T.H.
Posted
  • Author

As Bubba's Mom said, I hope that your diligence and success nowwill protect her from thyroid issues for the rest of her life!

Thanks guys; that's what I'm hoping. It would be so wonderful if this diet enables her to avoid all these problems that have plagued the rest of the family. Her grandmother developed her Hashimoto's early, right around my daughter's age, so I was really worried about it, you know?

We don't know what's going to happen in the future, obviously, but at least I feel like this is giving her the best chance at having a healthy, happy, long life. Considering that we also have Diabetes and Rheumatoid Arthritis in the family, too, my poor kids need all the help they can get!

gemini1962 Newbie
gemini1962
Posted

Both my family and my husband's have thyroid problems, hypothyroidism on my side, Hashimoto's on his. My daughter was tested last year and both her TSH and her Free T4 were too high.

We were vacillating on whether to take her to the endocrinologist or not, but in the end, I opted to wait and retest her. When I was reacting less and really careful in my foods, my thyroid numbers improved, so I was hoping the same might apply to her as well.

So, we've been SUPER careful. We already had a gluten free household and almost no gluten-free processed food, but we've been even more careful in the last year with her. We switched her to gluten-free certified foods only (her choice, as it made her feel safer). We dropped all grains because she was saying they are making her stomach hurt as well, and she reacted a few times to gluten cc with them. We don't eat out now and take all our food everywhere and she is much more careful about handling her food and touching her mouth while she's out and about.

She went from reacting every few weeks to maybe 2 reactions in the last 6 months. Big improvement.

We retested her again this week and her test results came back:

TSH went from 5.3 to 2.2

Free T4 went from 6.7 to 1.2

So much better! I'm so happy we waited and gave the diet change a shot. She's not completely well yet, but I'm so happy that our extra caution and consistency has resulted in improved health for her. :D

Hi I have been receintly diagnosed with Celiac Disease and it was in my small and large intestines, the worse case the doctor has seen. I had half of thyroid removed years ago and the doctors have never been able to get me regulated. I was so glad to see your post on both Celiac & Thyroid issues. I would really like to know more specifics on the diet you are using in hopes to get both under control.

T.H. Community Regular
T.H.
Posted
  • Author

... I had half of thyroid removed years ago and the doctors have never been able to get me regulated... I would really like to know more specifics on the diet you are using in hopes to get both under control.

Sure, no problem. :-)

The basics that me and my daughter both do are pretty much the same:

1. We don't really eat processed gluten-free food

2. We don't really eat grains - I just could not get better when I had any grains at all. My daughter every once in a while has Tinkyada pasta, but that seems about her limit, at the moment.

3. We both carefully source our nuts and legumes so that they are not from facilities that also process wheat. We can't much of these, but a little is okay for us.

4. We both started keeping a food journal, got tested for food and environmental allergies, went on an elimination diet based on the food journal and allergy tests, and found other foods that affect us. Now we both don't eat our 'bad' foods that make us react, either.

5. We both don't eat dairy - this is because we both react to it, but it seems to be one of the most common foods that Celiacs have trouble with in the beginning due to intestinal damage. Some of us are able to eat dairy again after we've healed up a few months later.

6. We started eating organic meats, fruits and veggies rather than conventional.

7. I started growing an herb garden and using fresh herbs rather than purchased spices. I've been very happy with this, not just for food reasons but because the fresh herbs tend to add some vitamins and antibacterial components to the diet, as well.

8. We made the house gluten free, including our pet's food and our toiletries. Some prefer to do this, some don't. But looking at everything that will touch your lips is a good idea, IMO. For example hand lotion, if you chew your nails.

I will use olive oil and sea salt, and my daughter every once in a while will eat a processed gluten-free food that is gluten free certified (it's the black circle against a white background with a black gluten-free in the middle) by the GFCO.

So yeah, those are the basics. :-D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,173
    • Most Online (within 30 mins)
      7,748
    JOANN KEENAN
    Newest Member
    JOANN KEENAN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...