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Member Since 29 Dec 2010
Offline Last Active Jan 07 2013 08:08 PM

Posts I've Made

In Topic: Going gluten-free Made Grave's Disease Worse?

07 January 2013 - 08:06 PM

Hi Owlmuse,

I had graves dx when I was 30 not long after the birth of my son (which is a common), i was on carbamazole for a year and then my levels were normal. 3 years ago after suffering severe stress (husband had lung cancer) my graves started again and they tried to control with meds. I was told that because it had come back, it was likely to continue to be unstabalised and the safest way to control would be to nute. Last year i had RAI and wasnt allowed near my son for 3 weeks. It didnt work so in march this year i had a total thyroidectomy so now on levothyroxine. i have recently had positive blood tests for celiac (awaiting biopsy) .. Ive often wondered if i went gluten free before the operation how my graves would have reacted. But i was told that if i didnt have my thyroid nuted, it would eventually shut down completely...dont know how true that is!

Hi all,
Very interesting topic which I'm now really tuned into. I've been on celiac diet for several years now, in earnest for about 2. Take lots of vitamin/mineral supplements prescribed by my doc. Checks blood every 6 to 9 weeks to make sure all is okay. About 7 years ago, before I found I had celiac, I was dx with a huge goiter wrapped around my trachea. After checking the attending nodes it was decided there was no malignancy, but because it was positioned as it was they couldn't do the nuke. Had to have it surgically removed because if it had swelled at all after nuking it would have squeezed the trachea shut! All went well, including the repositioning of the parathyroids which control calcium levels in the body. I didn't lose the ability to talk or sing, and that made me very happy! So, I've been on levothyroxine for the past several years. Lately my TSH has been going up and up almost to 10 which panicked me (not my doc). He says all the other thyroid tests he's done look fine although he's tweaking the treatment with a tiny bit of T-3. He says not to worry about the TSH and I think that's what's being said by some of these postings, too. I'll be interested to read more of this topic in the coming months.

In Topic: Help--Recently Diagnosed--Mostly Vegetarian Eater......gluten Free Diet Panic

06 January 2013 - 09:54 PM

Panic is normal. I think we all had a bit of that.
Being gluten free and vegetarian should not be much trouble. As long as you can still handle dairy and soy. As someone mentioned, be especially careful of veggie "meats" and such, as they often will have gluten as filler, but tofu can replace most of that. (one reason why I don't
Even though it's more expensive, an organic/natural foods store might be the best way to find what you need as replacements. When you're healing it's better to stick to as simple as possible. Gluten-free or not, the fewer the ingredients the better. Eat lots of rice, nuts, cheese, avocadoes, etc etc.

Eating out is always the stickler. I still get burned for not asking enough questions. If you can avoid eating out, do. Ask people over for dinner and cook yourself. If you're travelling, bring lots of snacks and some foods you can make a meal out of easily, even if it means a lot of snacking. (Again, avocadoes! What would I do without them...). When you do eat out, ask a million questions. Indian and Vietamese are good for both gluten-free and vegetarian.

Anyway, take a breath. You'll be ok. an the more you heal the better you'll feel. It's early days.
Happy healing


I agree, the longer you're doing this the easier and better it gets. Yes, eating out is almost impossible, but so be it. I'd rather feel good all the time. One thing I'd suggest when you're starting out on this journey. Don't think you can safely use foods labeled "gluten free" as many have substances in them that will bother you. Some of the gums that are used instead of gluten to thicken and stabilize for instance. And there is some evidence now that some celiacs are sensitive to the gluten found in other grains thought to be "safe" such as corn and rice. So take the advice of a previous entry to eat a simple diet for the time being, and definitely use real foods (butter, not substitutes, for example). I'd also suggest you keep a diary of what you eat and drink, and how you feel the next day (make a simple chart on your computer xcel to make it easier). You might find some correlations. Good luck and be glad you've found this out early in your life so you can deal with it before anything really bad happens.

In Topic: What Do You All Know About The Forks Over Knives Movie?

06 January 2013 - 09:34 PM

Trust me, I'm passionate about it too. A very dear friend of mine was diagnosed with type 2 diabetes and was telling me that the nutritionist at the diabetes clinic told him to load up on whole grain carbs. I flipped out! I couldn't believe it!! After much harping and prodding on my part, he agreed to go very carb light. He ended up not needed as much insulin, losing weight, and feeling better. His blood sugar levels stabilized - no more peaks or valleys. And you know what the diabetes doc and nutritionist said?? That he was putting himself at risk by not following their high carb, whole grain diet. In spite of Hus numbers being better.

Now he just lies to them about what he's eating.

Sigh. It's really scary, when you think about it.

Several years ago I read a book by an endocrinologist from California named Diana Schwarzbein. She has an interesting personal history and she got interested in endocrinology and thought she would be involved in esoteric, exotic diseases but after graduation, landed a job at a diabetes clinic (if I recall correctly). She worked there for some time and was eventually intrigued and dismayed by the fact that many if not all of her patients (type II diabetics) were not getting better even though they were trying to follow their previous doctors orders. I can't possibly relate her discoveries here, but it will be worth the time of anyone who is interested to get her book out of the library (The Schwarzbein Principle) and read that first chapter. What an eye opener! She made logical, intelligent, out-of-the-box observations and came up with some stunning breakthroughs. I'd be interested to know what anyone who reads this book thinks. I know it is a bit out of date (1999) but she is still far ahead of a lot of so-called experts!

In Topic: What Do You All Know About The Forks Over Knives Movie?

06 January 2013 - 06:53 AM

Not so sure I agree with the heart disease / high fat diet link. In fact, the data from the china study actually link heart disease to an increased level of consumption of grains (wheat and millet, not rice),and found no link to increases in fatty meat consumption and heart disease. Grain cconsumption was also linked with obesity.

In fact, heart disease and obesity began to rise in the western world *after* the "eat your healthy whole grains" diet was touted as being good for your health (a la food pyramid).

Anecdotally, I eat more fats (animal and plant based, little to no dairy) and am very thin and my blood work (cholesterol, etc) is always fine. More to the point, my husband, who used to eat lots AF grains and "low fat", has seen the weight come off and his blood work improve after starting to eat the food I prepare for him. And my sons are far from being fat despite a fat and grease heavy diet.

And no doctor or nutritionist I know would tell me to feed my family the way I am. But it works for us.

Hi Ollie's Mom,
You're right to point out that most nutritionists and doctors would not suggest a diet such as yours (or mine, which is very similar). I keep forgetting that my doc and his nutritionist are different! His practice teaches that heavy grain consumption and the use of vegetable oils in cooking are not good ways to maintain health. I, too, have excellent cholesterol numbers and I don't shy away from animal fat. In fact, I drink a small glass of half and half with breakfast (no milk right now) and make certain it's the best half and half I can find! My doctor also feels that butter, lard and olive oil (in moderation) is the only palette of choices. Because I've been changing my diet for the past several years I've become very aware of what is written in the news media and what passes as scientific. Some years ago I heard or read an article about why
saturated (animal) fat got such a bad name and it boiled down to the fact that there were some very powerful interests in the food industry AND in the scientific field that wanted to push the consumption of vegetable oils (early in the last century). The scientists who pushed this were very influential in that they were the "elders" who actually reviewed other budding scientist's research projects (mostly governmental research projects such as NIH). Of course, they were going to lean towards recommending funding for "science" that supported their own viewpoints and deny those that might be contradictory. So, it was perpetuated for a long, long time. I do think that there has been some easing but mainly by what could be called "a fringe medical community" of doctors and nutritionists who started looking at the evidence of their patient's diets and made a change. Also, each of us is a unique individual with unique heritages, so one approach doesn't necessarily fit all of us! Feeling good and having blood tests that show a healthy pattern are probably the best way to know what suits each of us. I tried vegetarianism for a while and didn't realize how bad I was feeling but that was me.

Sorry this is so long, but I'm passionate about being careful about eating.

In Topic: What Do You All Know About The Forks Over Knives Movie?

05 January 2013 - 07:07 PM

I've seen the movie. I agree the science seems sketchy! Yes, we are omnivores and should eat a variety of foods, including the offal of animals that people used to eat (not that I do)! It's a very extreme diet and in my humble opinion, dangerous. Talk to a nutritionist about it and see what she says!

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