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Here are my thyroid tests and results:
T4 TOTAL THYROXIN: 12.7 (H)
T UPTAKE: 0.75
FREE THYROXIN INDEX: 9.5
TSH, HIGH-SENSITIVITY: 2.978
T4 FREE: 1.31
T3 TOTAL (TRIIODGHYRONINE): 1.94 (H)
MICROSOMAL AB (ANTI-TPO AB): 18.3
I'm not sure what they all mean
Tom, you worded my doctor's objective well. Far better than what I was doing. I think he believes corn & oats very well may be able to go back into my diet as well as dairy, but is wanting to get my gut healed up before introducing potentially reactive things.
I'm honestly very confused about the Hashimoto's and how he concluded it. I know my Thyroid panels were within normal range. My internal medicine doctor had done the panel 3x/4yrs because of my symptoms and was fairly surprised when all the results always came in right in the middle of the road...not even on a high or low end of normal.
The doctor emailed me over the weekend when I asked about synthroid and just insisted that my thyroid was working fine, but blocked by gluten.
I just looked at all my results and here is what it said:
T4 TOTAL THYROXIN: 12.7 (H) T3 TOTAL (TRIIODGHYRONINE): 1.94 (H)
So, I'm really confused.
To answer more of your questions you all asked:
Yes, I have been diagnosed with Hashimoto Thyroiditis. He isn't putting me on synthroid because he said my thyroid is actually functioning fine, I'm just not getting the benefit because the gluten is clogging it up.
At the time of my diagnosis, they took 16 vials of blood and tested for EVERYTHING, including heavy metals. I did have elevations of Copper and Selenium. My thyroid panels came back within range, but he feels gluten is blocking me from getting it.
I'm on a daily regimen of Vitamin D, daily vitamin, Calcium/Magnesium, Fish oil, B Complex time release and cinnamon bark--taking supplements 4x day.
My doctor will recheck all blood work in 2 months after I get the known gluten sources out and have had time for supplements to work.
I've noticed I'm lethargic through the day and can't sleep at night. Prior to diagnosis, I just felt tired all the time.
My doctor doesn't want me doing buckwheat, amaranth, or sorghums as he feels they can act like gluten and cause problems. Yeah...I know...the list dwindles as to what I can eat.
Thank you for talking with me, everyone...this is all helpful! It's nice to know I'm not alone. I've spent a lot of time this weekend reading many threads on here and, while the amount of info is overwhelming, it's all good stuff.
I can do eggs for breakfast. Honestly, some of it as the convenience piece and the doctor saying it was safe. I think these first two weeks have been desperate for all things safe. Because of the fatigue, I've been getting up for work later than normal, so I often take dry cereal in the car while I'm driving.
My doctor is known for being heavy on dietary restrictions, but my understanding is that the doctor's success in working with patients is great. I'm on the fence. I feel very overwhelmed. The group the doctor practices with offers classes and I'm scheduled to take them, but they just feel 3 weeks AFTER diagnosis. I'd like to think I'll feel less overwhelmed. The doctor's way of presenting information is a bit overwhelming.
I'm on a TON of supplements.
In regards to the questions about being sensitive to corn, oats, etc....I don't actually know how I react yet. I'm still dealing with A LOT of bloating and distention. It's driving me crazy. I'd like to think there will come a time where I will know if I'm reacting. I'm keeping a thorough food log and including how I felt, diarrhea/constipation, bloating, energy level, etc. I figure if the doctor is going to be that restrictive, I'm going to be that detailed.
Right now, I'm eating rice chex with rice milk for breakfast. I usually have a mid morning snack of veggies or a piece of fruit with a slice of cheese (which I guess I have to give up now that he added the no-dairy piece). For lunch, I try to eat the leftovers from the dinner the night before. Steak or porkchop with veggies and applesauce or beans and rice or veggie stir fry (in fresh ginger and garlic). For dinner, I eat the same kinds of things. Thinking about trying quinoa again, but my doctor warned that cross contamination is an issue and that a lot of people with gluten issues find it acts the same way as gluten.
For snacks, I'll do a rice cake with homemade black bean dip, fruits and veggies.
My doctor is a GI doctor. I told him that, after a positive blood test, I'd try the diet. I don't have good insurance, so doing the endoscopy and biopsy would cost me a small fortune. He's known in the area for doing really good work.
My understanding is that the soy, nuts, and other restrictions contribute to the thyroid issues. Good heavens, I think that's what I remember reading. I know that my thyroid is functioning normally, but the gluten is preventing me from receiving the benefits.
I'm new to this...2 weeks since my blood diagnosis. I really thought, "well, just clean out the kitchen and pantry and go gluten-free...sure, it'll be tough, but you can do this."
Famous last words.
I'm overwhelmed and feel pretty alone. My doctor didn't just cut out gluten, but soy, dairy, nuts, nut flours, corn and oats because of Hashimoto's thyroid and latex allergies (no avocado, celery, fig, kiwi, etc).
Needless to say, it's been rough. I learned the hard way that girl cannot live on rice and veggies alone. My blood sugars bottomed out and my boss sent me home. Protein is my friend! That's helped. I eat throughout the day. I had gained weight, which is what prompted the doctor's visit, and left wondering what eating throughout the day will do for my ever-expanding waist-line.
I thought that after working to get gluten out, I'd notice at least a little difference. Instead, I feel significantly worse. I'm sleeping about 12 hours a day, which is really starting to impact work/performance, and now my hair is thinning.
Didn't know where else to turn.