Jump to content

  • 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

Thyroid Issues And Celiac?

Jolanta

Recommended Posts

Jolanta Newbie
Jolanta
Posted

I have been dealing with symptoms that include chronic diarrhea that is the absolutely worst! I have been dealing with anemia and a slew of other issues! Well, my primary decided to test my thyroid and looks like I am hyper. I have gone to the Endocrinologist and have been diagnosed with Graves Disease. After stopping gluten now for almost 1- 1/2 months, I feel wonderful! My thyroid is actually repairing itself. Also, my blood pressure has gone from a constant 160/90 to 110/80!

The primary even stated that I will probably be taken off meds for blood pressure and I probably do not have Graves disease!!!! My primary told me that I definitely have celiac. I was tested for celiac, but since I have been gluten free for this period, all tests came back negative. She does not think I need any additional tests. She said this is proof enough!

I did see a Gastro and he thinks I should be tested anyway - endoscopy and colonoscopy. I feel that these are just very nice expensive tests for the doctor to get reimbursed, and that I should probably just follow my primary doctors recommendations.

What do you think? Should I have the tests? Or does this prove that I have celiac?

Jolanta

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

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

Welcome!!

If you've been off gluten for some time, those other tests will probably be negative as well. I don't know why they're wanting to do more tests as dietary response IS clinical proof. I wouldn't bother. You feel better, and your primary doc is working with you on it.

Jolanta Newbie
Jolanta
Posted
  • Author
Welcome!!

If you've been off gluten for some time, those other tests will probably be negative as well. I don't know why they're wanting to do more tests as dietary response IS clinical proof. I wouldn't bother. You feel better, and your primary doc is working with you on it.

That's exactly how I feel. But, there is always that little voice saying maybe it's something else. But, as you said, the diet is proof itself. My blood pressure has not been so low in over 5 years. I've been battling chronic diarrhea and unexplained anemia even longer. The docs always said the anemia was since I was a woman and had my periods. Hmmm...

I will be seeing the Endo in December and will see if the thyroid has gone back to normal. Seems that I have many antibodies... Graves or Hashimoto. Doctor said Graves most likely.

We will see... Has anyone heard of Celiacs having Graves???

Jolanta

Canadian Karen Community Regular
Canadian Karen
Posted

Hi! Welcome to the board!

I agree that the tests will basically be worthless anyway, now that you are gluten free. Even if you were still consuming gluten, the endoscopy and biopsies are basically a hit and miss situation, depending on the amount of damage done. If the damage is only sporatic, then in all likelihood the spots they pick to biopsy very well may not be the damaged parts and will come up as a false negative.

Dietary response is the most important indicator, IMO.

I have hypothryoidism, so it's a bit different from yours. I can tell you about the chronic diarrhea though, since I have not had anything but water for a BM for over a decade! The doctor also found (during the colonoscopy) that I have collagenous colitis. It can only be diagnosed via biopsy as it can only be seen by a pathologist through a microscope. Here is a link you might find interesting:

Open Original Shared Link

Oh, maybe PM KaitiUSA, I believe she has Graves......

Karen

Nancym Enthusiast
Nancym
Posted

Wow! That's' terrific. I wish I had known about the gluten/thyroid thing almost 20 years ago. Dr. Fine says that 30% of thyroiditis sufferers can go into remission on a gluten-free diet. But I went and had RAI done. :(

But I am so happy for you!

Ruth52 Newbie
Ruth52
Posted

I'm very pleased that you are feeling well. An overactive thyroid makes life really difficult. Hopefully your recovery will continue and you will be back to full health before you know it.

I was diagnosed with Graves Disease in early 2004 and was put on medication. I had a dream run through to remission, only needing to be on medication for 11 months. My thyroid levels have been constant for the past two years.

I didn't know anything about Celiac Disease or Gluten Intolerance until my cousin told me about how it effected her. It was like an awakening - what she described was exactly how I had been feeling for a couple of years. I started to dable in eating gluten free in September 2004. I say dable because I would do it for a few months, feel really great and go back to the gluten diet only to get sick again. Anyway the long and short of it is that for the past twelve months I have been totally gluten free and have finally got back the stamina that I lost through a combination of Graves Disease and Gluten Intolerance.

I know there is a lot of debate about whether or not a gluten-free diet can improve thyroid disease , but I because I have stayed in remission (Graves Disease) for two years I am a believer.

Jolanta Newbie
Jolanta
Posted
  • Author

I am relieved to hear that there is some hope out there. I have been having so many issues that my life is just so crazy! I have a pretty stressful job and have been dealing with anxiety on top of all this. I was NOT able to drive my car for over a 2 years. My husband would drive me everywhere. Being diagnosed with something was a relief that this was not all in my head! It was real! and stopping gluten made such a difference.

I wish the best for you. Sounds like we are all finding the right path!!!!!!

Jolanta

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

Celiac.com Sponsor (A8-M):


Nancym Enthusiast
Nancym
Posted

When I was hyperthyroid I was wired all the time and had a hair-trigger temper. My anxiety levels were astronomical. It was like running on adrenoline constantly.

Well, anyway, hope you have the thyroid thing beat!

georgie Enthusiast
georgie
Posted

Jolanta, I have Thyroid and Celiac. ( think its celiac). Some Drs don't have a clue re Hashis. With Hashis you alternate between hyper and hypo as your thyoid dies. You need Armour meds to suppress the Antibodies attacks.Synthetics don't work very well. My guess is that you have Hashis as that goes with Celiac a lot. I haven't had all the tests for Celiac. My Dr thought it wasn't necessary for me. But read this site to learn about Thyroid www.stopthyroidmadness.com

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748
    radster47
    Newest Member
    radster47
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By trents · Posted

      What is a Michelin star restaurant? 
    • cristiana
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By cristiana · Posted

      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By RMJ · Posted

      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      Pain in the right side of abdomen

      By knitty kitty · Posted

      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By trents · Posted

      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.