Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Coeliac and Thyroid?


Rogol72

Recommended Posts

Rogol72 Collaborator

Folks,

Just wondering if anyone knows what the optimal level of thyroid blood markers for a healthy Thyroid are? I know there's a link between Coeliac and Thyroid issues. I've noticed a downward trend in TSH and T4 over my last few blood tests .. 1.08 and 12 respectively.

Thanks in advance for your responses.

 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Elizabeth M Blair Contributor

I asked the same question a few days ago.  Had a similar test result.  Hoping someone will answer us.  I did not find anything about Celiac and thyroid on the Mayo clinic site and my pharmacist said he did not know and thought a doctor would be a better person to ask.  But getting a doctor's appt these days to ask is becoming very difficult here in the U.S. 

Rogol72 Collaborator

I think there is a connection between Coeliac, Thyroid and Histamine Intolerance.  From what I've come across, optimal levels of TSH are between 1.8 and 2.25 ... the reference range on my lab is 0.35 to 4.95.

Elizabeth M Blair Contributor

My lab result last week were 0.11. I have never had a low result before and the big thing that's changed is my diagnosis of Celiac.  I was given a new dosage to take but don't know whether to be alarmed or not. Have never heard of Histzmine intolerance.

Rogol72 Collaborator

We Coeliacs can suffer from nutrient deficiencies relatively easily, years after healing our guts with strict adherence to the gluten free diet. Even more so if we eat more meat than seafood or restrict because of fear of food or past bad experiences.

Maybe engaging with a functional medical practitioner as an adjunct to your regular doctor. Coeliac Disease and Thyroid Disease are closely related, they share the same genes along with T1D. 

I've educated myself on how the thyroid works and all the critical nutrient it needs to function properly. I found a lot of good information from Dr. Westin Childs. Zinc, Selenium, Iodine, Iron and Magnesium are all required for the thyroid to function properly. This lady has Coeliac and Hashimoto's and provides lots of good information https://thrivingautoimmune.com/ . It's not medical advice, but worth educating yourself ... knowledge is power.

 

 

 

Elizabeth M Blair Contributor

Thank you so much, Rogo172

I made an appointment with my GI a couple of days ago. I saw her right after I was first diagnosed by endoscopy last summer and she spent an hour with me. I will be seeing her in late April and will bring her my food diary, which she advised me to keep.  I appreciate the link, since I know very little about the thyroid, given that I have had Hashimoto since I was very young.  I am anxious to know if my thyroid corrects with the new dosage and if low thryoid is contributing to some problems I've been having.  I appreciate your imput, your knowledge and your links. Thank you!

Elizabeth M Blair Contributor

Rogo, I went to the site.  Very helpful.  I will wait to see what a change in dosage does for my symptoms and will try some of the recipes on the site. 

 

Thanks again!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



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

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,877
    • Most Online (within 30 mins)
      7,748

    Sasha bul
    Newest Member
    Sasha bul
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...