I have Hashimoto’s Thyroiditis and recently went to a new endocrinologist due to continuing complications from Hashimoto’s. He had suggested I go gluten-free for a period of three weeks to see if that helps since apparently there is a strong correlation between gluten intolerance and hashimoto’s. He also took some blood-work and determined that I am deficient in Vitamin B12 and borderline anemic.
He also ran the following two tests:
tTGA (IgA anti-tissue transglutaminase) – Negative
Immunoglobulin A, Qn, Serum - 110 (negative 91-414) – This is actually high for me. I have a history of IGA deficiency and usually test around 70.
Not expecting him to think about gluten/celiac, I didn’t have any previous knowledge on what he would be testing for or that you would have to have gluten in your diet for the tests to be accurate.
I had told him that I follow a low-carb diet where I eat a sort of paleo style. He simply kept harping that low-carb is not the same is gluten-free. I agree, but I’m curious about what that means for my testing. When I have “breads” I use almond flour and flax meal. I had incidental gluten because I didn’t check labels for gluten since it wasn't on my radar. Only occasionally (every couple weeks or so) did I splurge and have pizza or pasta. I always attributed my symptom spikes after high carb meals to the carbs, not the gluten. I have been eating this way for several years (over 3).
I’m just wondering where I should go from here. The three weeks is up and now I am directed back to my primary doctor with an appointment in a few days. Should I just continue eating gluten-free because it makes me feel better or should I do a gluten challenge and then pursue further testing just to rule out celiac? Eating gluten free is not real challenge for me since it isn’t significantly different from the way I had been eating…But does that also mean that the test was inconclusive since I hadn’t been eating having a significant amount of gluten? I want to be prepared to discuss this with my doctor this time and wondering what insight you all have!
Thanks for any help or ideas!
Edited by glutenconfused, 22 February 2013 - 07:46 AM.