Awaiting Lab Results

[Dnwestover]

Hi everyone. This is my first post. I've spent several days reading over the forum before deciding to join.

I am currently awaiting some last test to determine if I have celiac disease. My story is a little different. Four years ago (at the age of 27) I had a total thyroidectomy. My pathology results of my thyroid were papillary cancer secondary to Hashimoto's Thyroiditis. Prior to this all my thyroid levels were normal, so the diagnosis took me a little by surprise. I also have Vitiligo, which is also autoimmune.

Ever since I have had my thyroid removed I have never been able to have a stable TSH level. I get my TSH, T3, Free T4 checked every 6 months and then my thyroglobulin checked yearly.

Last Friday I went to the endocrinologist to go over my labs and my TSH was at 11. I am suppose to be under 1 due to my previous cancer diagnosis. Six months ago my level was 2 and my synthroid dose was increased, so there is no reason my TSH should be at 11.

My doctor suggested testing for celiac disease since obviously I am not absorbing my medication the way I need to be. After reading through this forum and multiple other websites, I am positive I have celiac disease.

My symptoms include:

• diarrhea/constipation
  
• easy bruising
  
• extreme fatigue (could be thyroid related)
  
• gas/bloating
  
• irritability
  
• upset stomach
  
• canker sores
  
• heartburn
  

I have decided regardless of what the blood test state, I am going to go gluten free. I would like to see if any of my symptoms improve or if my TSH levels reduce to within normal range for myself.

I am overwhelmed with how to get started. I will not be able to have a gluten free kitchen at first. I live with my boyfriend and we each have one child from a previous marriage. Our children are 5 and 6 years of age. I have every intention of eventually getting our picky eaters to go mostly gluten free, but also realize that I will not be able to accomplish this overnight. While my boyfriend probably won't follow a strict gluten free diet, he will eat whatever I put in front of him and on his cooking nights will cook totally gluten free. I need to know some good ideas for a starting place to start gluten free. I am also starting with whole foods. I think it will be easier than trying to read lots of labels. I am going out today to get a new toaster, cutting board, etc. Any advice would be greatly appreciated!

Deanna

[1974girl]

I hope you find an answer! My dd has has hashimotos and celiac. I found out that different thyroid meds are not the same. Sometimes they give you the generic and they have different manufacters of those! My Sil is a pharmacy student and tells me that the absorption rate is different. They recently filled my dd with the generic and I had to go back in and tell them I did t want it. Hers is working...plus I knew it was gluten free. But my dds thyroid antibodies have not gone down on gluten free. Maybe it hasn't been long enough but not sure gluten-free will help us. Others here it does!

[Skylark]

I think gluten-free sounds like a great idea with the autoimmunity. I have Hashi's and I'm kind of scared of thyroid cancer. My endo says it's rare though.

Whole foods is a GREAT choice for getting started. It's super easy to make gluten-free salads, roasted meats (I like arrowroot starch to thicken gravy), or stir-fry with gluten-free soy sauce. Snack on cut veggies, nuts, cheese if you tolerate dairy, or fruit. For breakfast, eggs and home fried potatoes are always good.

I'd suggest getting rid of flour in the kitchen. The stuff gets everywhere. You can buy all your baked goods premade and crumbs are much easier to clean up than flour. If you want to bake with the kids, do it gluten-free. Get your own condiments like mayo and butter or put them in squeeze bottles so they will stay crumb-free. Same with peanut butter and anything eaten on bread or crackers.

Get a separate toaster or get some toaster bags to keep your gluten-free bread safe, and get a separate cutting board. Gluten can get caught in all the fine grooves and knife marks in cutting boards. Also beware of porous things like wooden spoons and anything made of wire mesh like colanders and sieves that can trap gluten between the wires. Muffin tins or baking sheets that are too old to get perfectly clean and seasoned cast iron is not safe for you either. Chances are good your charcoal grill has gluten on it as well. Paper muffin cups, baking parchment, tin foil, and toaster bags are all great tools to prevent CC in a gluten kitchen.

[squirmingitch]

And if you haven't already read it.... here's a link to the Newbie 101:

https://www.celiac.com/forums/topic/91878-newbie-info-101/

We are glad you found us & welcome to the board!