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.
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?