Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Isn't Gluten Free Beer A Problem With The Celiac/hashimoto Connection?
0

4 posts in this topic

I have an underactive thyroid (hashimotos) for which I take thyroid replacement thereapy .

 

and I self diagnosed myself as gluten sensitive...had a host of cognitive problems once upon a time...no longer.

 

As I understand it, people with the auto-immune disease of hashimoto thyroiditis, can also have the auto-immune disease of Celiacs..and maybe vice/versa ?? I don't know absolutely if this is true..my doctor has never heard of the corralation..but it all seems a very young science.  I decided to believe this was true back when I was chin deep in my brain fogg and wondering what was going on , and thats why I cut out gluten..and all my problems dissapeared.

 

I went and found substitutes to most of my regular diet and for the most part I forget i'm on one.

 

but..

 

beer..not a big drinker me, but its the only alcohol I like and I miss it a bit..most gluten free beer seems to be made of sorgum..which is too sweet for me...other beers are made of rye but have the gluten protein chemically destroyed, a process which I don't trust..so I avoid that..I've recently stumbled apon one made of millet.

 

heres my problem..I found out today that millet is a mild thyroid peroxidase inhibitor.  It can make you grow a goiter in large amounts if you have a thyroid disease..so can sorgum...so can tapioca..which is what my gluten free bread is partially made out of.

 

my question is : if people who have celiacs can often have thyroid problems too, why are gluten free products often made of non-thyroid friendly ingrediants?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Thyroid disease is more common is celiacs than in others. But, it isn't nearly so high as you may think.
http://www.cureceliacdisease.org/archives/faq/what-other-autoimmune-disorders-are-typically-associated-with-those-who-have-celiac-disease

 

Companies are trying to make a good tasting beer. This is already difficult enough when making a gluten free beer. It seems silly (imo) to expect a company to cater to an extremely small subset of an already small (compared to the regular beer market) market. When you start talking about a small % of 1% of the population, no company who is trying to make a profit is going to specifically cater to that for beer. Health foods sure, beer... I don't see it happening.

 

ETA: sorry, I read that backwards, will find better %

0

Share this post


Link to post
Share on other sites

http://www.csaceliacs.info/why_thyroid.jsp

 

 

 

http://celiacdisease.about.com/od/commoncomplicationsofcd/a/Celiac-Disease-Thyroid-Diseases-Often-Found-Together.htm

 

The first link says "4.3% of UK and 6% of sprue patients had autoimmune thyroid disease" but is old. (1997) The second lists 10%.

 

Based on the US population there are roughly 3 million people with celiac here. Making beer for 300,000 people, nationwide, is just not a financially sound business plan. I do believe there are ways you can learn to brew your own at home.

0

Share this post


Link to post
Share on other sites

There is way too much emphasis on thyroid inhibiting foods.  For the vast majority of people, you cannot eat enough of any product to cause thyroid mayhem.  ;)

I have a very severe case of Celiac and Hashi's thyroid disease...it was as bad as it gets.  At no time did I pay any attention to foods that may cause a problem. (for thyroid disease)  I eat many cruciferous veggies, occasional soy products and the others mentioned above.  I ended up lowering my thyroid dose after healing from Celiac so obviously, it did not cause a problem.  I have managed to get my thyroid antibodies into the normal range and they were off the charts high right before the Celiac diagnosis.  So...my advice, whether you take it or not, is to ignore it, unless you have a significant problem with your thyroid that is not responding to ANY treatment.  Sometimes people read things and become so afraid of eating certain foods, that fear will do more harm than eating the food that you think may be a problem.  The gluten free diet, at least for me, did more to heal my thyroid than anything else.

 

Except for the beer that is made from a gluten containing grain, you have not need to fear millet or any other gluten-free grain, unless you have an allergy to that food.

0

Share this post


Link to post
Share on other sites

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
0

  • Forum Statistics

    • Total Topics
      104,152
    • Total Posts
      919,607
  • Topics

  • Posts

    • Thanks, I'll check that out. I may have to apply for my own Medicare card in order to get any kind of coeliac-testing done beyond the screen (see above post.)  No, nobody has even mentioned it. I'm unsure if my doctor knows that I do not need to use my hands to vomit, or if she knows about the involuntary vomiting.  I have a part time job at McDonald's and make around $150 per week, which is how I afford to smoke. Mostly, I spend my money on (generally gluten-containing) binge food and cigarettes. I did attempt to start saving money, but then my shifts were cut at work - which meant I had more time to study, but no money, which was kind of pointless. It's complicated. Here in Australia, cigarettes are $25 per pack. These aren't fancy cigarettes either, just your run-of-the-mill Marlboro 20s. Thanks for caring. I am trying to stop I've had the vomiting thing all my life, way before I started smoking. And no, I'm not sure. I know he had an endoscopy and the flattened villi, but I'm not sure if he got a blood test - I assume he would have done, don;t know if it was the full panel. Supposedly he has this FODMAP thing, which I'll admit that I know next to nothing about. Interestingly, people who have to follow low-FODMAP or no-FODMAP diets can't eat gluten either, so there's that. 
    • Would a coeliac screen be the same as a test for antibodies, then? I have no idea why it was even included in my list of tests. It could be my brother, or my symptoms, or both - regardless, I can't say I know too much about the testing.  It's possible that my brother has coeliac disease, I really do worry about it sometimes. He was told to follow a strict low-FODMAP diet by his doctor, and eventually my parents stopped caring. Occasionally they will remind him not to eat things like pasta, greasy foods, etc. because of his condition, but by and large they don't care. He basically just eats whatever he wants. I'm not sure if it affects him or not. However, he isn't shorter than other family members - my dad is 183cm, and my brother is 178cm at the age of 14. Our mother is 173cm.  I do think I have bad digestion, yes. I get gassy and very bloated often, as well as constipated phases (and then following that, diarrhea phases.)  I have tried to ask my mum to call the doctor to get the tests done, but I'm hesitant to mention anything to do with gluten as I know they won't believe me, solely because a good friend of mine has celiac disease. I know they'll think I'm doing it for attention, or to be trendy, when in actual fact I'm just tired of being sick and having no explanation for it other than diet. I'm positive it's not dairy, as I was vegan for a couple of months at one stage. When I went back to eating animal products, I had no issues whatsoever. 
    • He had the IgG ELISA done as well as other blood panels, fecal and saliva tests. He is on an elimination diet right now where foods that score above 0.2 are eliminated for 2-6 months depending on the score, then added back slowly after the detox period.  I am aware that there is a lot of controversy over the IgG, and I'm not here to go into that issue, but I can say with certainty that eliminating the additional foods he reacted to has seen a huge reduction in the symptoms that persisted after cutting gluten and dairy. We will be attempting to add rice back in around October, and see how he does but until then I still need a solution for a baking mix.  I tried to wing it a bit with pumpkin bread today and my attempt was okay but not great. The loaf sank a bit and was overly chewy.  So, to my original question....recipes?
    • Ask the doctor's office!  But usually you can eat right after if you feel like it.  But ask them!  Some of them will try to give you crackers, so you may want to bring some gluten-free applesauce or Rice Chex
    • I'm wondering if he doesn't have an oat problem. He was only dx'd several months ago and really shouldn't use oats for a year after dx. Just thinking out loud. I too am wondering how the rice was picked out of all those other flours to be determined to be affecting him.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,189
    • Most Online
      1,763

    Newest Member
    Raany
    Joined