This article is part of a special report on Thyroid Disorders. To see the other articles in this series, click here.
In the first article in this series, I showed that hypothyroidism is an autoimmune disease in 90% of cases. In this article we’re going to discuss the connection between autoimmune thyroid disease (AITD) and gluten intolerance.
Several studies show a strong link between AITD (both Hashimoto’s and Graves’) and gluten intolerance. [1, 2, 3, 4, 5] The link is so well-established that researchers suggest all people with AITD be screened for gluten intolerance, and vice versa.
What explains the connection? It’s a case of mistaken identity.
These antibodies to gliadin also cause the body to attack thyroid tissue. This means if you have AITD and you eat foods containing gluten, your immune system will attack your thyroid.
Even worse, the immune response to gluten can last up to 6 months each time you eat it. This explains why it is critical to eliminate gluten completely from your diet if you have AITD. There’s no “80/20” rule when it comes to gluten. Being “mostly” gluten-free isn’t going to cut it. If you’re gluten intolerant, you have to be 100% gluten-free to prevent immune destruction of your thyroid.
So how do you find out if you’re gluten intolerant? Unfortunately, standard lab tests aren’t very accurate. They test for antibodies to gluten in the bloodstream. But antibodies in the blood will only be found in cases where the gut has become so permeable that gluten can pass through. This is a relatively advanced stage of disease. Blood tests will miss the many milder cases of gluten intolerance that haven’t yet progressed to that stage.
Stool analysis is far more sensitive, because it detects antibodies produced in the digestive tract that aren’t yet escaping into the bloodstream. Using this method at Entero Lab, Dr. Kenneth Fine, a pioneer in the field, has found that up to 35% of Americans are gluten intolerant.
In addition to the stool analysis, Dr. Fine’s lab uses a cheek swab to test for the genes connected with gluten intolerance and celiac disease. People with HLA DQ genes are more likely than the general population to have autoimmune disease, celiac disease and gluten intolerance. Dr. Fine’s research shows that more than 80% of Americans have one of these gene types.
When I first read Dr. Fine’s research, I was astounded by the implications. It suggests that 1 in 3 Americans are gluten intolerant, and that 8 in 10 are genetically predisposed to gluten intolerance. This is nothing short of a public health catastrophe in a nation where the #1 source of calories is refined flour. But while most are at least aware of the dangers of sugar, trans-fat and other unhealthy foods, fewer than 1 in 8 people with celiac disease are aware of their condition. I would guess that an even lower proportion of people are aware they are gluten intolerant.
As much improved as Dr. Fine’s methods are, they aren’t perfect. In some patients with autoimmune disease, their immune system is so worn out they can no longer produce many antibodies.
Hashmioto’s, the most common autoimmune thyroid condition, is primarily a Th1 dominant condition. I’ll explain what this means in further detail in a future article. For now, what you need to understand is that in Th1-dominant conditions, the Th2 system is suppressed. The Th2 system is the part of the immune system responsible for producing antibodies. When the Th2 system is severely depressed, the body’s ability to produce antibodies is impaired. The levels may be so low that they won’t show up on a test. So, even if you have gluten intolerance, your test for gluten antibodies may be falsely negative if you have Th1-dominant Hashimoto’s.
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This is why I recommend that you avoid gluten if you have AITD, regardless of whether tests show an active antibody response. This is especially true if you have one of the genes (HLA DQ1,2, or 3) that predisposes you to developing gluten intolerance. In my opinion continuing to eat gluten when you have a confirmed autoimmune condition simply isn’t worth risking the immune destruction it could cause.
In fact, the more I learn about gluten and its effects on the body, the more I think we’d all probably be better off not eating it. Mark Sisson has written extensively about the dangers of gluten and gluten-containing grains, so head over there and have a look if this is new to you.
The good news is that if you have AITD and are gluten intolerant, removing gluten completely from your diet will dramatically improve your health. It’s not easy, but it’s worth it.
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I was diagnosed with Hashi’s while I was in the early ‘Hyper’ stage. It took about 18 months before I went ‘Hypo’ and started medication. My doctor told me to go Gluten Free. She also said not to run out and buy a bunch of ‘GF’ versions of the same food. I wanted to cry, I’m Italian for god’s sake! But I finally did it at the same time stating the NatureThroid. I never noticed any stomach problems with Gluten, but since going GF I notice I’m not as gassy as I used to be. The other thing I notice is my skin. I have a low level version of eczema/psoriasis and occasionally get little red patches on my face. I also get very red around my eyes, like a raccoon. Since going GF, the red patches and the red around my eyes gone. For that alone I will stick with this diet. I’ve always been into health and fitness and ridiculed people who go overboard on some trend, so it kills me to admit to anyone that I’m following this ‘fad’. But it seems to have merit. Probably the hardest thing is soy sauce because it’s everywhere. It’s so easy to order a salad or anything with sauce and figure out later that soy sauce was an ingredient. At least the sushi places are offering Tamari these days. As far as my Hashi’s, it’s hard to tell if it’s helped since I waited to go GF until I had to start the meds. My goal in eating GF would be to keep the meds to a minimum.
I have an under active thyroid, so will going gluten free be better for me?
I went gluten free a year ago after reading the very informative book, The Migraine Miracle Diet. Within 3 months my migraines went from 15 per month down to 1 or 2. Now, I rarely get them, thanks to being gluten free.
I just read about the association between CD and gluten sensitivity and Hashimoto’s disease, which I was diagnosed with over 35 years ago when my thyroid was removed. Wish I had known about this years ago – I suffered with migraines for 12 years before going gluten free, and didn’t know that I should cut gluten out of my diet as a result of having Hashimoto’s. Everything is making sense now. I am a poster child for illustrating the association between gluten sensitivity, Hashimoto’s and migraines.
I tried gluten free too and I feel like everybody’s body is different. I honestly felt better as a vegan or just eating small amount of dairy, meat, and gluten. I think it’s just what your body gets used to.
Best of luck!
I was diagnosed with Hashimotos 1 1/2 years ago. I got off synthroid and went on NDT and lost 15 or more pounds. Started gluten free diet 8 months later and gain it all back in 3 1/2 months. It did not a thing to reduce my antibodies a little over 300 still the same. Also 7 months ago my antibodies were the same (little over 300) after over a year on gluten free diet it did nothing for my antibodies but my doctor stated he wanted me off of the gluten to avoid a secondary disease. As of 7 months ago I started to incorporate gluten in my diet as my doctor stated moderation? Who knows what moderation is? I do not have any issues with gluten never have and I do not have candida. I can not do Paleo because I can not have nuts and many fruits and vegetables I do not eat. A major problem with gluten free is nut flours and gums which make me ill. I have had enough with being gluten free. I also noticed how extremely high in carbs the starches are. WAY higher then wheat. I call these gluten-free replacement ingredients junk carbs. I have gained weight being gluten free!! Whole wheat 23 carbs g / oat flour 26 carbs g / potato starch 40 carbs g / arrowroot 28 carbs g / brown rice flour 31 carbs g / white rice flour 32 carbs g / sweet rice flour 49 carbs g..and it gets worse. If you are not an athlete this is not good!
There are Only 3 Science-Backed Reasons for Some People to Avoid Gluten
There are three conditions where people generally need to be on a gluten-free diet:
Celiac disease.
Wheat allergy.
Gluten sensitivity.
I have none of the above. When I stopped gluten I felt no change same when I started to add it.
If you went on a gluten free diet and simply replaced all of your old wheat foods with the gf store bought versions, of course you’re going to gain weight!!! Yes the starches are much higher than wheat products and that is simply because most of the companies are playing into the people who have made being gluten free a “fad” and make cheap crappy versions of the wheat food. Most people make their own food if they’re health aware and will substitute the foods that way. I’m Sorry you had such a bad experience with being gluten free! If you ever want some interesting reading material check out a book called Wheat Belly, by Dr. Davis.
Yes, I do have a wheat allergy and a reason to avoid it, and it’s very much possible to be wheat-free without gaining a bunch of weight. As you say, gluten-free refined grain products are junk food. They also tend to be much lower in fiber than wheat-based equivalents.
I don’t eat bread super often (maybe 2-3 sandwiches a week), but I make a point to buy the “Hearty Double Fiber” version of the gluten-free bread. And I read the back of every box of cereal in the health food store until I found one that didn’t have wheat but had 5g of fiber and only 5g of sugar (Barbara’s Puffins, not suitable for celiacs due to cross-contamination issues).
Like Lisa I am athletic and lift weights so I need a tremendous amount of protein, vitamins, and minerals to maintain my training regimen. I shoot for 100g of protein a day, 25g of fiber, and 100-150g of carbohydrate, and find it relatively easy to do. I just make sure every meal has a solid source of protein and a solid source of fiber (avocados are a great fiber source!), and on lifting days I drink a protein shake after my workout. I prefer rice as a grain choice, but occasionally I substitute it with riced cauliflower because the cauliflower packs so much fiber.
I also meant to say that as a rule, I avoid sauces. They are often a hidden source of both wheat flour and sugar. If I want something to add wetness or moisture to food, I opt for oil, vinegar, mustard, sour cream, or guacamole, depending on what makes sense for the dish.
Wheatbelly all the way, Grain free not Gluten free. Life changer
which book by Dr. Davis – there are several titled wheat belly
Wheatbelly Total Health, he also has a Cookbook
Also look at Dr David Perlmutter Grain Brain
The Thyroid Solution by Ridha Arem, MD. The other was an article by a nutritionist, and her name escapes me. However, she basically stated Dr Arem’s findings in lay terms.
What is NDT??
Natural desiccated thyroid
Hi! I am post menopausal and totally lacking energy, depression symptoms, anxiety, insomnia, nasal drip and mysterious itching sometimes. Also have symptoms of gerd tho my dr. says it is not acid reflux (had upper g.i.) but intestinal spasms caused by anxiety. Getting no real help other than anti-depressants, which don’t help. So saw a naturopath. Started with HRT, but no real change. She did bloodwork again and found my TH levels on the scale, but very low on the scale. She started me on 1/4 grain Nature Throid. I seem to have more energy but it is a nervous energy. And the part that is really confusing is that I now have added symptoms of gas, bloating, and increased itching and alternating super fatigued and then higher nervous energy episodes. I notice tho that the fatigue and itching episodes followed eating gluten.
So I guess my question is, can thyroid medication exaggerate the symptoms of gluten intolerance? I really think I do have a sensitivity to gluten. I tried a gluten free diet for a month a few years ago and had much higher energy and felt better all around but alas, did not stick with it. Thanks for any help!
I think you’ve the answer there in your question. Whether or not thyroid meds exaggerate the symptoms of GI [and it may be the other way round anyway] you need to come off gluten if only to see whether there is any improvement. You’ll stick with it if it makes a definite difference and you want to maintain that difference! I found I messed about going on and off gluten for years but it was only recently I had a really harsh reaction to it, after having some accidentally when I’d been off it for months. The reaction was so bad I never ever ever want to touch the stuff again!
Some natural thyroid meds. use corn and other grains as fillers, maybe try another natural thyroid med, that doesn’t. Just a suggestion.
You sound like classic gluten ataxia. (I am too) This explains your fatigue. I recommend you study up on it. There are government Web pages all about it. NIHM, look for those links. And google this, Gluten Ataxia. Go from there.
Let me add it is harder for your body to heal the neurological damage than it is to heal the damage to your gut (celiac). I have recently went strict-er than ever and now only have the ‘good days’. I cover my food in the microwave (it’s shared with wheat eaters). I avoid using thier cookware. I store my food separate, and they don’t use my refrigerated items. I wash my hands while and before preparing, and just before eating. I try to be concious of what might be hidden crumbs and such on the countertops etc. I eat only certified gluten free!!!! I Do Not Eat Out. Period. I am very picky and careful about who I kiss and when I kiss them. Yes, other peoples mouths are a big source of gluten.
If you think about a certified gluten free item is to be shown gluten at less than 20 parts per million. What do you think that means for you…?? A spec of gluten can make you react/sick. Yes. In america you probably will get exposed in low levels no matter what. Every little thing you do will help!! (gluten free chapstick and cosmetics is a big big deal too) Anyone gluten ataxic will react to breathing in flour or fried gluten foods. Anywhere you can smell food or bread = stay away.
I did all this after being ‘gluten free’ for 4 months and finally getting the worse sickness I’ve ever gotten. Curled up in a painful trance all evening. Started slurring my speech and trembling in the shower. (I think the shower is alot on my vestibular system, the temperatures, the water hitting every part of my body. The balancing.) I got the usual forgetfulness and brain fogs as well. Turns out the low levels of tummy bloat I was having were really a sign of not being gluten fee enough. I had been wondering. And then after someone at work offered me pickled ginger from a sushi place and I ate the whole serving (probably made with malt vinegar). Bam, I was sick. Everything I just listed happened to me. So now I don’t take food from anywhere but my own supplies, on my own utensils etc.
Target is my number one source of certified gluten free foods. And i love thier brand corn chips which coevin tons of flavors. Walmart too. Get the target cartwheel app. It’s instant coupons on your phone for thier target brands and more.
Most thyroid hormones replacement medicines have gluten and lactose in them. Maybe you have an intolerance to either one of those.
Most thyroid hormones medicines have gluten and lactose in them.check the ingredients in your medication. I know for sure zythroid has gluten and lactose. Corn starch in it.
I have Hashimoto’s and I am on Armour Thyroid and Unithroid along with supplements, vitamin D and iron and I have extreme joint or muscle pain that is debilitating. If there is even a slight chance that giving up gluten will help me to feel better, I am going to try it, I have already given up dairy in all forms and it has done no good at all. I will try the gluten-free plan for a month and pray that it works. Everyone is different — this may not work for all but it clearly works for some. Thank you for this article. It gives me hope to try this for myself.
It sounds to me like you are on not on the correct dose of Armour Thyroid. What are your TSH and your free T3 blood test results?
Hashimoto’s needs a TSH below one or even substantially below one to feel anywhere near normal.
Thank you so much. I just requested my latest test results as the doc increased my Unithroid but not my Armour. I will be on the lookout for those numbers and I sure appreciate your input very much.
You definitely need to try cutting out the gluten. For years I have had severe joint pain along with hypothyroidism and psoriasis. My wife was diagnosed with celiac disease so to help her get through the life change of cutting wheat from her diet, I followed along. My joint inflammation is gone, my psoriasis is getting better, and I’ve dropped 40 lbs. My last blood test showed me as being hyperthyroid now and my Armour medication had to be cut drastically. It’s not the answer for everybody but there is something to it. Also, replacing wheat flour with gluten free flours and mixes will cause weight gain due to the outrageous carb count. The best option is to cut down on carbs all together and find a good balance for you. Hope this helps.
I have had Hashimoto’s disease for almost 20 years. I also had IBS. When I began studying naturopathy 13 years ago I was advised to go gluten and dairy-free. I didn’t see the science to back that up at the time but over the years started seeing more and more connections being made between autoimmune thyroid disease and gluten-grains. 6 years ago I heard Dr John Lee from Brisbane Australia speak about his PhD research and how when he put all his autoimmune thyroid patients on a gluten-free diet their anti-thyroid antibodies went down dramatically. I decided then it was time to go gluten-free but somehow ended up having small amounts a few times a week, mostly accidentally. However after watching Dr Tom Obryan speak a few years ago it made me realize there is no moderation in this instance. After just 7 weeks GF my TPO antibodies came down to just outside the normal range. In the few years of being semi-gluten-free I had no noticeable symptoms after eating gluten however after a year of being strictly gluten-free I realized one day my progressively worsening low back stiffness and pain had disappeared.
And after listening to Tom Obryan’s 30 odd hours if interviews with the leading experts on wheat and cereal grain health damage I encourage all my clients to eliminate these grains, particularly those with Hashimoto’s or who have a weight problem, or chronic pain or any gadtrointestinal symptons.
Without exception they have reported experiencing much less pain if pain was an issue, improved brain function, moods, energy, sleep and weight loss. Bloating & gas are much less if not gone.
If following a gluten-free diet alone does not help, you need to find out what other foods you are reacting to and work on healing the gut damage.
Without expert help it is easy to make simple mistakes that can sabotage your best efforts. Continued pain means you still have inflammation going on and you need to find and address the cause. We are all different genetically, biochemically and have all been on a different journey to poor health.
There are many great books and other resources to help but the best thing is to find an experienced integrated health practitioner ie functional medicine practitioner or naturopath or naturopathic doctor who can help with the right testing and guide you through the steps YOU need to go through and in the right order for the healing to take place. There is no one-size fits all approach that’s going to work for everyone unfortunately!
Cyrex Labs seems to have the most comprehensive testing for food sensitivities (unfortunately not available here in Australia yet) but is available through integrative & functional medicine practitioners in US, Canada, UK & Europe.
Chris Kresser has some great info as do Professor Keith Mumby (book Fire in the Belly) and Dr Datis Kharrazian (drknews.com and thyroidbook.com). Mary Shomon also has some great books Dr Izabella Wentz has info on autoimmine diet & recovery. These are a few useful starting points. Good luck!
Some thoughts –
I have had hypothyroidism and am also gluten intolerant. Recently my meds were changed from Levothyroxine 137mcg to a compounded drug of T3/25mcg and T4/100MCG. This change made a significant difference for me, giving me more energy, lost some additional weight and my mood improved.
When I went gluten free years ago, I lost 10 lbs, the highs and lows of my energy leveled out, and I was less depressed.
If a compounded mix made you feel better with that relatively minor amount of T3 to your system then Armour is the next step. Actually I buy Canada’s version called ERFA thyroid. I didn’t feel normal until I was on the right dose and split it… 50% or the dose in the morning (under the tongue) and the rest before bedtime. That T3 is burned off so quickly and with my active lifestyle it accelerated the clearing of it from my system. That little kick before bed solved a multitude of problems including insomnia.
Hi there, I had very bad anemia problem all my life:-( ended up with a blood training transfusion after my 2nd c section. .I met with a health coach and she helped me so much! Please let me help you. I am no longer anemic my vit D is back up too! I have also been off gluten for 1 year felling so much better 🙂
I am a mother of 2, acrobat for cirque du soleil. And a health coach
Hi Magalie (spelling)
I too am very anemic, vitamin d deficient. I’m looking for someone that can help,
I look forward to your response.
Hi! Although I used Nettle, Chinese Skullcap, and Boswella for my Osteoarthritis very successfully it was not by any health provider’s direction just my own research online and in books. These herbs just happen to block some of the chemical messengers (cytokines) for inflammation from whatever cause and so may help in your case unless you have some sort of allergy to them which might be possible so use caution and check with a health provider.
Although I had no digestive disturbances from gluten, my psychiatrist encouraged me to try a gluten-free diet to help with depression. Not only did the depression recede ( and under some very stressful circumstances) but my Hashimoto’s hypothyroidism has practically reversed itself ( I’ve gone from synthroid 150 down to 112). My chronic joint pain has almost disappeared as well. Although it takes sone discipline, it’s undoubtedly worth it to go GF.
I have no thyroid & was diagnosed with graves disease. Would a gluten free diet benefit me anymore?
Four of 5 references cited in this article regarding the link between gluten and AITD do not support such a link; rather, they suggest that people with AITD may have “low level” celiac as well. Only one of the studies directly addresses the occurrence of gliadin (gluten) antibodies in people with AITD, but it found them in only 5.5% of people with AITD. That is very weak evidence and is probably not statistically significant. I avoid gluten simply because it tends to be wrapped up in a lot of empty calories that I don’t need – instead including moderate amounts of carbohydrates in my diet such as berries, beans, quinoa and so forth along with plenty of protein and vegetables. And fats from olive oil or nut oils.
Because the whole gluten and AITD connection is a hoax. I wouldn’t even dare to estimate just how many people are making their living by pushing gluten-free diet to all AITDs, with absolutely no definite studies to support this theory.
My endocrinologist told me that if I really wanted to, I could stop eating gluten, but that he doubts it would change anything. Unless, of course, I’d test myself for gluten intolerance and the results would turn out positive.
I don’t see any difference, other than placebo, whether I’m off or on gluten.
Diet is all that matters in AITD, but it’s not about gluten. It’s about paying attention to the quality of the food and the amount of vegetables, fruit, and other healthy foods we consume.
Thank you for your heavily research scholarly opinion dear.
Why would anyone provide any more research when there’s enough in the article? But none of the studies in the article show gluten affects all of those suffering from AITD; therefore, saying all AITDs should avoid eating it is a hoax. Especially when citing studies which don’t confirm that theory.
Has anyone actually opened and read the studies? Or a link and someone’s interpretation is enough for you to believe?
Simple fact is food allergies or foods that irritate the stomach cause inflammation in the gut… then the inflamed gut cannot absorb certain nutrients properly. This can lead to the gut bacterial ecology getting disrupted. B12 cannot be produced in the stomach at a certain point and B12 is a methyl-donor and keeps nasty gene variations you might carry in your DNA… like AITD in check.
If studies are correct about the increase in Autism being in direct proportion to the increase to GMO foods in our diets… then its genetically modified wheat gluten leading the way in this stomach irritation.
Wheat is not GMO, that’s not the reason, but maybe pesticides and herbicides have something to do with it. I do feel much better since going gluten-free, dairy free, GMO free and mostly organic, and going on vitamin B12, first injections, now patches. Oh, yes, first I changed doctors…the quack kept trying to convincing me my symptoms were because I was. “going through the change” that it “my hormones” meaning estrogen. But That was 4 years ago and I’m still having regular periods, heavy, but every month. I stopped dairy because of her, she said my cholesterol was high when it had never been…I’m sure it wasn’t my blood in that test. But I felt better for quitting cheese, my lactose intolerance had gotten bad enough I couldn’t handle it anymore, that or dairy yogurt. So I guess I have that to thank her, if for the wrong reasons.
Yes I did and agree with you thatbthere is NO STATISTICAL EVIDENCE indicating a direct relationship between gluten and TPO antibody production nor AITD. I wonder how such a leap was made by the author of the article?
Further, if there is a link then there should be data/evidence and I would LOVE to read it pleeeeaaasssseeee. And TY
Sorry, that’s balderdash. Gluten, dairy and sugar are the top three allergens so it is in EVERYONE’S interest [including those manufacturing products which include them!] to test themselves by exclusion for a month. Search neuroinflammation – if you’re interested. My UK endocrinologist [I had Hashimoto’s and Graves antibodies and overactive thyroid] told me not to look on the internet, particularly sites from the USA! All she had to offer was the prospect of radioactive iodine or surgery. I very luckily found this site, among others, did a ton of research and put together my own autoimmune protocol. Gluten, dairy, sugar free, plus kefir, kombucha, milk thistle, Siberian ginseng, rhodiola [all alternate days] avoided nightshades etc etc.——- Euthyroid within 2 years. And felt better than I’d ever done. And incidentally, my sister has just been diagnosed with Coeliac disease. HB 3. Tell her Gluten is innocent as charged.
Thank you for sharing common sense Teresa. I think the above comments are trolls from the wheat & dairy industry. This is another problem that bothers me; that valid sites like these, are beginning to fill up with these people who are trying to keep valid information from surfacing to the public.
I personally would rather do without gluten and not keep that label & awful painful symptoms of PSORIATIC ARTHRITIS that I received 3 years ago. I was given one choice: take Methotrexate for life. I had a hunch that it was more to do with Gluten and it took me 4 months to be symptom-free. Done. No going back. So to the ladies above, eat your gluten 🙂 its all yours. Disease is truly a personal journey, the body is telling us something, the whole process brings awareness. I guess you ladies above are just not sick enough yet. I do wish you luck on your journeys
I have no thyroid and Graves’ disease. Will gluten-free help me? I also have psoriasis and arthritis but not psoriatic arthritis. I can barely walk my knees hurt so bad…
If i was you I would ask for the scientific evidence THERE IS NONE that gluten gives you depression NONE ZERO. A paper is not scientific proof!
The current gluten-free diet craze is unhealthy for those who do not need it—those without Celiac disease. In search of weight loss and/or feeling better, millions of Americans risk becoming sicker and fatter by increasing their intake of gluten-free products. Estimates are as high as 15 to 25 percent of consumers in the US want gluten-free food, with the global market of gluten-free products approaching $2.6 billion in 2010.
Celiac Disease:
Celiac disease results from damage to the intestines caused by eating gluten, found in wheat, barley, and rye, in genetically susceptible people. The resulting malabsorption prevents the small intestine from efficiently absorbing necessary nutrients. Diarrhea, abdominal pain, flatulence, weakness, and weight loss are frequent. Gluten damage to the intestinal barrier creates a “leaky gut.”
Wheat Allergies:
Wheat allergies are classically found as two conditions: baker’s asthma and rhinitis (runny nose). However, allergies to components of wheat may cause, and contribute to, many other problems, including inflammatory arthritis.
Wheat Sensitivity:
A new category of problems classified as “wheat sensitivity” or “non-celiac gluten intolerance” has recently become widely recognized. This form of gluten intolerance is diagnosed when both Celiac disease and wheat allergy have been excluded. Symptoms include abdominal discomfort, bloating, pain, and diarrhea. In addition, many people relate headaches, “foggy mind,” depression, fatigue, muscle cramps, joint pain, numbness, and skin rash to wheat sensitivity. The actual incidence of non-celiac gluten intolerance is unknown.
Gluten-free Diets Cause Weight Gain
Patients with celiac disease are usually suffering with malnourishment because of the problems created by damage to their intestines from gluten. Following removal of the wheat, barley, and rye, the GI track usually heals, and only then are calories and other nutrients efficiently assimilated. Weight gain is the desired and expected result for underweight people with celiac disease. Some people with documented celiac disease, however, are overweight, and even obese, before starting a gluten-free diet.
“There are no published reports showing that a gluten-free diet produces weight loss in persons without celiac disease or gluten sensitivity.” To reiterate this point, a 2011 article in the Journal of the American Dietetic Association states, “At this time there is no scientific evidence supporting the alleged benefit that a gluten-free diet will promote weight loss.”
he primary reason for unwanted weight gain found in people buying gluten-free products is that these imitations often contain more calories, fat, and sugar, and fewer important nutrients (dietary fiber, complex carbohydrates, vitamins, and minerals) than the original gluten-containing foods. Even the causal observer can see the folly in eating gluten-free cakes, cookies, and pies, and expecting weight loss and better health.
If you are one of the few people with celiac disease, then avoiding gluten is crucial to your health. You cannot cheat! With the popularity of “going gluten-free,” for unsubstantiated reasons, the importance of this dietary restriction for the truly needy has been diminished.
I went totally gluten free and in 3 1/2 months gained 20 pounds not nice! My husband gained weight also. if you are diabetic you can not go gluten free.
READ The Gluten Lie, Levinovitz digs into the fear and moralizing that surrounds dietary fads, including gluten avoidance The Gluten Lie, Levinovitz digs into the fear and moralizing that surrounds dietary fads, including gluten avoidance.
When you start to look at the evidence for it, it falls apart. You realize there’s lots of cherry-picked data.
http://www.jneuroinflammation.com/content/12/1/9
Well, of course you gain weight if you eat a lot of cakes and cookies and pies. Whether they have gluten in them or not.
This critique of gluten-free diet is a lot like critiquing vegetarianism because a lot of people who give up meat end up living on macaroni and cheese and french fries.
There’s a healthy way and an unhealthy way to avoid any given food/group. Just because some people pick the unhealthy way doesn’t mean avoiding the food/group is unhealthy. It just means that removing one food/group from your diet isn’t some magic bullet that allows you to stop paying attention to what you eat. Everyone, on any diet, should be striving to get plenty of fruits and vegetables, adequate fiber and protein, and only a small amount of sugars and starches, ideally naturally-occurring ones in fruits and veggies that come bundled with vitamins and minerals. Any diet full of nutritionally bankrupt processed convenience foods and refined grains is going to be unhealthy whether it’s low-fat, low-carb, vegetarian, gluten-free, or whatever the latest craze is.
Emily, thank you for writing precisely what I was thinking. Bang on. Some people seem hell-bent on missing the point about empty calories, with or without gluten.
Reply to Lisa:
We are not talking about eating the mass produced gluten-free crappy junk food here! Of course that is not good for anyone and is guaranteed to cause weight gain and disease.
In this context we are talking about an unprocessed, whole-food diet that is free of inflammatory modern wheat especially but also barley, rye, spelt, even corn and oats for many. And yes, it includes proteins, healthy fats,fruits, vegetables, nuts and seeds.
Please do sone more reading and not just in the dietetics journals! There is plenty of valid scientific research that conclusively connects eating modern wheat and cereal grains with numerous health issues.
I agree with your comment and feel frustrated that while I do have anti-gliadin anti-bodies with my Hashimoto’s I don’t commonly have a noticeable reaction if I slip and eat something containing gluten on occassion which tempts me to cheat. I am curious though if there is an un-researched mycotoxin involvement as many grains are contaminated with some level of myco-toxin? I am currently trying to just eat grain free which seems to help my pre-diabetes. Besides some rices are high in arsenic.
Anybody here w/Hashi’s feel better when they eat gluten? I totally do.
For the past 18 months or so, I’ve been eating only cooked veggies, high-quality protein, good fats, rice, sweet potatoes, and lots of water. No gluten, no dairy, no fruit, no sugar. During this time, I have suffered from debilitating insomnia and fatigue, daily dizzy spells, low blood pressure, and major depression, anxiety, and anger,
Three weeks ago, I went on vacation and ate whatever I wanted, including fruit, pancakes, French toast, ice cream, pizza, and bread. I did not binge on anything; I just ate what I wanted. Lo and behold, my insomnia, fatigue, and dizziness went completely away. My depression subsided, too.
I am back from vacation and now eating grains, fruit, and dairy, in addition to my usual fare. I feel so much better! No dizzy spells! No fatigue! No insomnia! Am I crazy? I really thought I was doing my body good by going gluten- and dairy-free all those months.
I recently tuned into a Chris Kresser podcast where he said that many people w/Hashi’s feel better when substantially upping their carbo intake. For them, eating paleo might not be the answer. Everyone has a different reaction, and one size does not fit all.
Anyone in the same boat?.
Not I. But I have type O blood, and some research suggests blood type plays a part (and that O does not handle wheat well). Wheat makes me extremely fatigued, like I’d rather crawl onto a dirty restaurant floor and snooze, than continue to talk with my beloved friends during a happy night out. I’m better as a “protein type”, but only recently gave up the occasional restaurant/hospitality cheats of bread or pasta or pastry. I hope giving up the cheats help me lose the 40 lbs I gained these last 10 years!
(I have Hashimoto’s thyroiditis.)
I here very little from any of you about healthy fats, perhaps it is the lack of these since we have all given up so much of everything just to feel human again. Your body changes approx., every 7 years. Healthy fats are critical not only for proper brain function, but overall health and well being.
Exercise and water also? How much of each are we actually doing? They both are just as important as diet. My theory is simply…”Common sense & back to basics = a clean Healthy life.”
CJ,
I agree with you. I was gluten free (and earing super healthy) but suffered tremendous muscle pain that seemed to come out of nowhere about two weeks after giving up gluten. After two months I was so weak and depressed from not being able to function I decided to start eating gluten again. Within 12 hours there was a noticeable decrease in pain and I have been getting better every day since. I have two autoimmune conditions and thought going gluten free was a necessary thing for my health but I no longer believe that to be true.
I’d been off Gluten, nightshades, —ate very low non gluten grains, low coffee and low alcohol (maybe 5-7 times a year of coffee and alcohol), low dairy, moderate carb, low sugar and low chocolate for the last 4 years. Part of that time I was vegetarian and even vegan but for the past 2 years I’ve eaten a mostly plant based Paleo. I might also mention I’ve practiced Natural Hygiene /(Fit for Life) food combining for ten+ years. If I eat starches and proteins together I feel bad and I think this affects most people as the body uses different enzymes to break down starches and proteins. Also if people eat a big meal with meat protein and have fruit for dessert, the fruit sits on top of that big meal and ferments – not good. BTW Fodmaps are most likely to react the same.
The simpler the meal the better you feel.
Well, either my gut (mucosal lining) has healed (I have been on various protocols to improve it.) or I may of confused gluten sensitivity with nightshade sensitivity. During 4 years strictly off Gluten and nightshades I still had some meals (almost all eating out) where I would not feel well. I slowly tested and added back gluten with no issue but I’ve not tested all the nightshade foods yet. I do know that specifically that paprika causes me joint pain. I mostly order plain food and can avoid the other major nightshades potatoes, tomatoes, peppers (black pepper is ok) and eggplant easily. One other thing I am sure affects a lot of us when we eat out is MSG and other additives and preservatives. I mostly eat at more expensive health oriented restaurants who accommodate well and that have quality, local, fresh food. I also have had issues with Histamine. Histamine is a longer story.
It has not been easy, I work hard on it but the good news is that I feel good most of the time. Of all my enemies sugar is the worst. Got to keep even my fruits low as to not open the door to kick on ‘processed sugar’ cravings. Green veggie juice low in carrot and beet and cut with 50% water helps me shake off sugar and carb craving whenever they attack. Some attacks are physical some psychological. I think some cravings should be followed and some avoided and generally I think most of us need to vary our foods more.
By the Grace of God all my sufferings and struggles have been for blessing.
You are the first person to describe my scenario exactly. Two years ago I tried to survive on protein and veggies – no grains, no sugars, no fruit, no dairy, etc. I felt like crap as you described. All of my other friends on the very same diet felt great. I was so confusing. And then after 3 months of feeling that way, in a weak moment, I ate a small piece of pizza crust and ZIG I felt fabulous. That’s all it took. I determined that I must need more carbs than the average person. Recently I tried again but this time I allow myself some fruits to get the carbs I needed. Again, it just wasn’t enough. Once I started allowing myself some dairy and gluten-free grains, I felt great. I’m so glad to hear that I’m not the only one who has had this experience.
It doesn’t appear this is exactly your scenario at all. Kelli says her body craved and “needed” to have GLUTEN to feel normal. You are talking about carbohydrates and gluten free grains.
okay but your diet was not a gluten free it was carb free and off course you are going to feel terrible….
I think your experience is pretty common. I’ve never seen any compelling evidence that VLC (<50g carb/day) or even LC (<100g carb/day) is a good long-term eating plan for anyone. For some people with certain maladies it can be a good short-term intervention to get the illness or disorder under control, but then everything I've seen suggests that carbohydrate should be increased again or the body will just adapt to the LC/VLC and the initial benefits will slip away.
The RDA of carbohydrate to support optimum brain function is 120g per day. The average American eats 250-300 carbs per day.
I've found that I do very well consuming between 125-175g per day. At least one meal per day I have a starchy carb like cereal, potatoes, or rice, and still easily fit within this target. It's by no means a low-carb diet, but it's still far less than the average American consumes. It has always puzzled me why so few people aim for the 100-200 range when they're trying to cut carbs…people are just drawn to extremes, I guess.
The brain needs 120g GLUCOSE per day, not carbohydrate. People often confuse the two, but the body is in ingenious little bugger which can create glucose from protein and, if necessary, fat. Approximately 60% of protein breaks down to glucose, which is why insulin-dependent diabetics have to take account of it when dosing.
I eat about 80g carbohydrate per day and do just fine, thanks.
I too have Hashimotos and after years of gluten free felt worse–and had higher antibodies. I feel better with wheat and small amounts of chocolate! –along with some organic-fed protein and lots of organic vegetables and some fruit and beans. Does anyone have an explanation for feeling good after eating wheat, but bloating and nausea every time after eating any kind of oats–steel cut, organic–any kind of oats produces equally bad reaction?
Please inform us if you have ant-gliadin anti-bodies? I do but purposely didn’t tell anybody in a hospital stay because I didn’t want a large slice of gluten-free white rice-flour bread on a plate for breakfast as I had received in a previous stay. I felt great eating french toast for several days! My blood work? Who knows? But smokers feel great too until disease occurs so I think you should get tested for antibodies to gliadin to be cautious.
Hi, Somehow my reply to your question got posted above your comment. Too few carbs can feel bad though carbs can come from foods like beans and vegetables and fruits too and not just grains.
Thanks for a great article. Gluten allergy is more common than people think and it can take time to discover.
I have recently discovered this connection with gluten and thyroid I had cut it out partly because how it blocks me up and makes me feel uncomfortable. I am using an oat substitute in moderation of course. I have a good balanced healthy diet of fresh fruit and some vegetables. i am also a science student. particularly keen on genetic field of science and still learning. so this is very interesting to me. I have congenital autoimmune hypothyroidism.
I remain unconvinced by the gluten intolerance link to Hashimoto’s. CD I can see in the research results. Gluten intolerance doesn’t appear. So while yes, if you are diagnosed with Hashimotos it makes sense to screen for CD, if you do not have CD, there should be no reason to not enjoy foods that contain gluten. We’ve been doing so for thousands of years. Please provide me with some scientific evidence to prove otherwise.
Carrie,
I too was a bit skeptical about Gluten and how it affects us. Over the past 3 years, I have been dealing with Hashimoto’s. I can definitely tell the difference when I eat foods that I love versus the foods that are free from Gluten. My previous endocrinologist told me that I do not have to take Gluten out of my diet and for the past couple of months, I have been dealing with the consequences of eating Gluten. I have done a lot of research on this from many doctor’s that practice functional medicine. It seems that the food industry has added 2 – 3 times the amount of Gluten in products than was put in food 50 years ago. With the amount of junk and fast food American’s eat, it is no wonder there are autoimmune disorders popping up all over the place. One great book you should read is “Why do I still have Thyroid symptoms when my lab tests are normal”. I am in the middle of reading this book and I have learned more about my disorder from this book than I have from the all the doctors that I have seen combined. I highly suggest you do as much research on this subject as you can. The more that I read, the more that I am seeing the same information coming out about Gluten. I believe that if you do not have a disposition for Gluten intolerance or allergy, I believe that if you continually eat Gluten, there are other issues that you can have from it. It may not be an autoimmune disorder but it can be bloating, constipation, weight gain, etc. This is my opinion from what I have seen and read.
Hey Kathy,
Very interesting. Didn’t realize there were higher levels of gluten in our foods (not that I’m surprised.) Gotta look into that. I had very similar symptoms as you. Was diagnosed with Hashimoto’s and shortly thereafter came to realize I had a gluten allergy. (I’m of course paraphrasing here, it’s not like I woke up and all of a sudden knew I had it. I actually wrote about my personal discovery process in case anyone is interested: http://subwayspirits.blogspot.com/2015/02/my-journey-to-gluten-free.html )
In any case, good luck to those who are trying to identify whether or not they have a gluten allergy. From what I’ve read there definitely is some correlation between Hasimotos and gluten intolerance/allergy although I agree, just because you have Hashimoto’s doesn’t mean you automatically have an issue with gluten.
Thank you!
I keep being told I’m “harming myself” because I have Hashimotos and I haven’t given up gluten. Nonsense! There is no proof of this. I have no symptoms and my lab work is normal.
Curious as to why you are here then? Normal labs, no symptoms but hanging out at self help forums and friends warning you about your health.
She’s probably here for the same reason I am – because a friend told her that she has hypothyroid because of gluten. It’s actually very interesting that half or more of the comments here talked about how a gluten free diet made them feel terrible.
If you’re normal weight with thick hair and no depression, constipation or fatigue then don’t listen to your friend… its simple.
As for people mentioning feeling terrible without gluten… I don’t see nearly that many comments here but I have to say I too feel TERRIBLE having to pass up the gummy bears but I do.
There is no such thing as a gluten deficiency so rest assured.
thing that’s so troubling about gluten is that, like most things, it’s complicated. There are many people with celiac disease for whom gluten is extremely dangerous, and the scientific story on non-celiac gluten sensitivity is far from settled.
Yet people don’t want to admit that uncertainty. They either want to crucify gluten as the cause of all modern health scourges or they want to say, well, gluten-free dieting is complete B.S. The truth is somewhere in between those two poles.
Processed foods big enemy!! when I got off synthroid and started NDT it was the best I felt in 4 years my thyroid levels were perfect and I was eating GLUTEN.
Interesting ……. although what food has gluten in it and is ” NOT processed?”
Whole gluten containing grains.
Yes EVIDENCE please.
If I ingested some gluten in how much time do I have to take a test for antibodies to see if they increased? Thank you.
I think I was told to eat gluten containing and various other foods associated with food intolerance for a week or two before very expensive lab testing through a Health Specialist who had been a Chiropractor before. I don’t know if you can go to an independent lab without going through a doctor or other specialist.
I have had my blood tested for gluten and milk sensitivities and every thing is in the normal range. No food sensitivities were detected. I was told, however, that I have Hashimotos. I also did a food elimination diet to assess symptoms. Nothing bothered me at all including wheat,corn, rye, or milk just to name a few. Do i still need to avoid gluten and dairy if the tests show that they aren’t a problem for me?
Stop eating meat, dairy, eggs and gluten you’ll feel so much better.
If you dont have celiac disease and dairy & wheat doesn’t give you any problems, then there is no reason to avoid them.
I think Chris mentioned testing the stool over blood testing in his article for anti-bodies.
My son and I have hashimoto’s, hypothyroidism. I make organic milled grain (I mill myself) and add gluten to the bread. Ok, maybe a silly question, but….is it ok to eat our bread with the gluten since it is not processed like the store bought? Or, is gluten bad either way? I was told it’s ok to eat gluten when making the organic grain…just don’t buy processed foods with gluten.
Whether its organic or you mill it yourself it is still gluten. If you have an autoimmune you should stay away from Gluten. I have Celiac, Hashi and SIBO. 🙁
All, I’d really appreciate input re the thyroid uptake test w/radioactive iodine. Doc is pushing it, even though blood work has already pointed out an anti-thyroid peroxidase antibody at >1300. I believe the range is <9?! To me, that would indicate Graves' with almost 100% certainty. And if that's so, why would radioactive scan be needed- I don't understand. Per the doc, the scan would be to definitively dx Graves… Got an appt w/doc to discuss.
If I do go thru with the uptake scan, it would really help to hear others' experience with it. Sounds scary based on some searches… Thanks!
The test isn’t scary at all. In fact it was less intrusive then the biopsy (fine needle). I would think that they are doing this test to determine whether your thyroid is functioning or not. If it is not, and they say it is “cold” I would think they’ll look at doing a fine needle test.
From what I understand a “cold” thyroid has a higher risk for cancer (if you have nodules).
Do not kill off your thyroid. I was dx with graves in 2005. Told them i wanted antithyroid meds and have been symptom free ever since. Still have a normal functioning thyroid. The antibodies are still there though. After my allergies got so bad that i started researching gluten, I’ve discovered that my ibs symptoms since around 2002 and gluten can cause autoimmune diseases like graves, it’s prob all been reactions to gluten all these yrs. I get allergy tested 4/21 just to make sure my constant postnasal drip isn’t caused by regular allergies (got allergy shots for mold, animal dander, dust, weeds, pollen before-finished them about 15 yrs ago). Come wed morning, gluten is out of my life! So glad i kept my thyroid.
I wish I had this information before I had my iodone treatment. I was very young and my parents believed it was the right choice at that time.
17 years later I battle just as much as I did in 1998.
I don’t know if you’ve had it done yet as it’s been a while since this post, but I can tell you i was given a radioactive iodine pill to swallow. Nothing scary at all. it’s just supposed to “kill” the thyroid. Mine started as Hyper and when I did this it went hypo.
I was put on meds after, which I was not regular at taking for a few years ( was young and didn’t care…). Then I finally found a good specialist and had my thyroid completely removed. I felt ok, but 3 years ago i started feeling pretty bad after eating anything. I am currently being tested for Celiac. This would make sense in the medical sense of things. I had researched my symptoms and quickly realized that eliminating all gluten and dairy made me feel 90% better, almost overnight. there is something, i can’t remember what, that is similar between thyroid hormone and gluten which makes you body fight the thyroid when in fact it is trying to fight the gluten… those 2 are related and seen together in 99% of cases.. anyways, i find it really hard to eat gluten free. I don’t have a problem with no dairy. I also don’t eat red meat. since i stopped eating gluten and dairy, my rhinitis and inflammation, bloating and gas disappeared.
Hi . Had the radioactive uptake scan done in 1994 . It found a 1 cm tumor full of A-typical cells , when blood work and biopsy by fine needle aspiration wouldn’t . I have Hashimoto’s Thyroiditis and am a celiac as well .
I know it has been a while since you made this post so hopefully by now you have had your scan or someone else has sent you a reply. If not, don’t worry about the scans themselves. They can be intimidating but there is nothing to worry about. I am guessing the reason for the scan is to make sure you do not have any nodules or a goiter which cannot always be seen without the scans. The labs are enough of an indication but if you have nodules or are a goiter, those will need to be removed/biopsied. I just had all of this done. I however was found to be the opposite and have Hashi’s even though the Dr. thought Graves originally because when i first went in I happened to be in the hyper stages.
I had my thyroid removed 11 years ago-cancer. I am suspecting that I have a gluten intolerance. lots of stomach issues along with severe acid reflux. Therefore I take high doses of omeprazole. I am suspecting the stomach issues may be due to gluten intolerance. Is that possible and what link does that have since my thyroid has been removed?
Dx’d w/GERD also; bad. Would have acid 3-4x/week even though I’d avoid the known culprits: citrus, tomatoes, fried stuff. Nexxium and the like would keep the acid down, but I would have this sensation of pressure at the base of the throat when I was taking those acid blockers, and they would mess w/my IBS as well.
MUCH better today. FODMAP. After following it for 3 mos to the letter (during which time the reflux episodes drastically decreased!), I started reintroducing each group individually to
see where the pain was. Wheat. One slice of pizza would have me bloated like a balloon 1/2 hr later, hiccuping uncontrollably, and with reflux.
See what gets you. For the few and far between reflux episodes later, I like Picot- which is an OTC antacid.
But now that I have this figured out, just got dx’d w/hyperthyroid… b/c why should the fun stop. Suspected AITD, still confirming… If I were a betting person, I’d say the years of GERD & IBS wrecked the gut, and if you are to believe the gliadin-thyroid connection, there we are.
Good luck!
I’m no expert on this matter, but I do have a story about my GERD (which drives my wife nuts because I cough constantly). Maybe something to think about.
Some background: I have Hashimoto’s. As a young male, I am told it’s less common for me to have it than if I was older, or female. However, I did find out that most everyone on my mother’s side has it so I suppose it was only a matter of time. I also developed eczema just before I was diagnosed with Hashimotos, which is something I’ve never experienced before. GERD came last, but is no less annoying than the other two. Until now, I have not once in my life had any known, chronic medical issues. It was disconcerting to have all of this pop up in quick succession. I had always been pretty active, but over the last couple years my motivation has disappeared and I have put on some weight.
I did the same depressing song and dance that we all do with doctors. Kudos to them for figuring out what it was…but I finally became tired of the endocrinologist, my primary care Dr, and my dermatologist telling me that there’s nothing I can do other than Levothyroxine, topical cream, and things like Prilosec to help me feel better. Thus, I started doing my own research. Unfortunately nearly everything on the internet is untested, unproven, or contradictory to other studies. Still, you have to start somewhere if you want to regain what possible control you can.
After careful consideration, I decided to try one “major” fix at a time so that I can log it for posterity. My first and current goal is to make sure I provide my body a healthy gut microbiome. Because GERD, auto immune thyroiditis and a host of other things are possibly tied to proteins in gluten, I’ve completely cut gluten out of my diet.
I also have dairy if it includes probiotics, as dairy is said to be cross-reactionary with gluten. Plus, I have always reacted poorly to consuming too much dairy.
I’ve noticed I feel odd after eating soy, so that’s gone as well.
On top of that, I’ve begun taking Prescript Assist, Omega 3’s, D3, and B vitamins (because I’m no longer eating “B-encriched” processed foods), I’ve also begun fermenting my own foods. I grow my own (organic) vegetables, so it works out well. I am taking the varied probiotics because of the supposed correlation between autoimmune issues and things like intestinal dysbiosis and permeability. The more healthy bacteria the better.
In 3 1/2 weeks I’ve lost a few pounds, sleep better (my wife says she doesn’t hear me snore anymore), have more energy, my GERD is completely gone (it has utterly vanished), my goiter doesn’t bother me at all – even when lying flat on my back. The only thing I haven’t kicked is the eczema, but it is starting to become more manageable as well. I’m still taking Levothyroxine (Mylan) of course. I will probably always need to take it. That’s OK. I was just sick of taking pills and not feeling any better, even though my “numbers” were OK.
So the question for me now is, why do I feel better? Is it that I got rid of gluten? Maybe, although I think it will take longer than 3 1/2 weeks to make that decision. I’m eating better, unprocessed foods that are higher in nutrients. Perhaps that’s part of it it. I’m also consuming far fewer carbs. Is that helping? I am guessing this is part of it as well. Is it the probiotics? Shouldn’t hurt. I think making sure I vary my prebiotic/probiotic intake is important. Losing the 5 lbs, well, it can’t hurt…I was much lighter when this all started so I don’t think that’s a major player, but it’s still nice. Hey for all I know this could all be placebo.
What I do know, is that I’m starting to feel better, and my old friend “motivation” is returning. So I plan to do this gluten-free thing for the next 6 months (and probably longer). We’ll see if it continues to help. Next step is to begin a strict exercise regimen. In the meantime, I’m enjoying not coughing and not having reflux.
3.5 weeks GF is enough time to feel better. I have celiac, Hashi and SIBO. Have you checked to see if you have SIBO? Easy breath test. SIBO leads to leaky gut. I can’t do dairy or soy either. Anyway soy is bad if you have Hashi. Another reason to check for SIBO is because you are taking probiotic. With SIBO sometimes you have too much good bacteria in the wrong place and probiotics will eventually make symptoms worse. That happened to me. I also follow FODMAP which helps. Good luck.
Eric, you are a great writer in my opinion. Would like to hear an update. How’s the exercise regime going? I got Hashimoto’s too. Bouncing all around post partum. It went hyperthyroid for a bit and I was expecting the hypo low phase but it never came. In that time of hyperthyroid hysteria I joined a gym with a trainer, cut gluten and most dairy, started Thyroid Strength by MegaFoods. My synthroid went from 125mcg to 75mcg and my doctor told me to stop taking it if I’m serious about the thyroid supplements, but I chickened out and am still on the 75mcg. Will see next week where I’m at. But I really do attribute the amazing curing effect on cutting gluten and exercise. If I get a bite of any gluten these days I get stomach problems so there’s no turning back I guess. But it’s a great way to decrease empty carb intake. Breads and cereals were so easy before, now I got to scrutinize so it helps me to eat less. Wishing you all the best.
Hi, I have Hashimoto’s, hypothyroidism, and hyperparathyroidism. I’ve gained a bit of weight because of the Hashimoto’s and the hypothyroidism, and was wondering if anyone has had really great weight loss success by going gluten free? I would love to hear back on this. Thank you!
My son was diagnosed with high Diamidated Gliadin Antibodies IgA and has now gone 100% gluten free. He stopped gaining weight. Theory is that the antibodies to gluten were attacking his thyroid.
You can lose weight with Hashi’s I have.
Yes you will need to remove Gluten from your diet but you also need to remove sugar!!
I started a workout program because i wanted to test to see if I could lose weight with Hashimotos
And i did!!
Here is the program i am using and will continue to use as I found it awesome. There are also a lot of suggestions for nutrition as well.
http://www.maxworkouts.com/
I only suggest this website because it actually works.
Good luck! 🙂
Honestly I don’t agree with using a gluten-free diet simply as a means of losing weight. I would say that, due to correlations between AITD and gluten, it’s a good idea to get rid of gluten if you have these diseases anyway. However, many people have replaced gluten-filled processed foods just to lose weight, and they replace these foods with gluten-free processed foods. It’s trading one “evil” for another.
If you’re looking to get rid of gluten for health, I would say that yes, you can lose weight…but forego the processed junk out there and stick to eating healthy, balanced, portion-controlled food. Mix that with some exercise and weight should come down in a healthy fashion.
Hashimotos and hypothyroidism for me, please let me know if you have any luck with gluten free / weight loss connection information. Thank you
The studies you cite show a link between autoimmune thyroid disease and coeliac disease in some patients, not all. I have Graves’ disease which has been in remission for four years now. It was triggered in each flare-up by pregnancy and childbirth. I eat plenty of gluten and I’m in fine health.
If you don’t mind, was the remission spontaneous (i.e., not b/c of meds)?
what about sourdough breads? do they change gluten content?
no, sourdough doesn’t change the gluten content. Why don’t you try a GF sourdough starter with GF grains? I make one that i use for bread, bagels and pizza.
I read an article a while back that TRUE sourdough that sits and ferments actually does not have the gluten in it. It is converted in the fermentation process as is in some alcoholic beverages.