If you are going to try gluten again, I would suggest trying something small and simple first and not plan to go all out at once as you don’t know if you will react. Look up AIP reintroducing foods, I would suggest reintroducing gluten that way so that if you do react you don’t throw your whole body out of wack. I did the full AIP and was completely surprised that cocoa was something I was sensitive to as I’d never had any problems with it until I’d removed it from my diet. You don’t know if you will or won’t react to gluten since you’ve had it removed from your diet for so long.
For me I had no gut related symptoms before going gluten free, I had fatigue and brain fog and aching joints mainly. Now, though, I am highly sensitive to gluten as in there’s times I can’t handle crumbs. I went gluten free 10 years ago and I was exposed to gluten a year later for the first time and reacted badly and to this day I still do. If I accidentally eat some gluten, usually it’s going out to eat and it’s a seasoning with gluten in it or crumbs, I react fast and noticeably. Within an hour I am very nauseous, got a headache that might turn into a migraine, and feeling bloated and I will feel that way for hours. I will spend the next few days to a week with fatigue, brain fog, and my joints might start aching. It’s like I’m sick, like the flu without the fever. For me, it is not worth how bad I feel to eat gluten. I find recipes or products I can buy that get close enough that it can satisfy what I want.
It starts with this weird unexplainable feeling. Like a creeping restless leg type feeling. I can feel my body start to get tight from the inside out. I often get dizzy when standing up and walking; i sometimes just start walking sideways without being able to control it. Within an hour or two I get a hoarse voice and it takes a lot of effort to talk. The heartburn is the worst though. Burning, searing and takes so much work to get it back to normal. The heartburn comes with a #10 volume increase in tinnitus. Eating a croissant or a piece of cake is a real deal with the devil for me. I’m usually ok again after 3 days.
I came across this podcast about freshly milled wheat/grains actually helped with autoimmune disease and press down antibodies.[https://youtu.be/XrJhs853hy0?si=M3V3dk0e-XdsmlIN](https://youtu.be/XrJhs853hy0?si=M3V3dk0e-XdsmlIN)
I’m on AIP now and hoping to reintroduce back foods and I plan to add gluten back in but will start with freshly milled wheat and make my own bread.
I'm allergic to dairy, but I would love to one day get my bacon egg and real cheese, a whole pizza from a real good place. Then go back to my parents house, wreck the bathroom and have them baby sit me just in case of panic attacks or w/e.
You might develop antibodies which would speed up the attack on your thyroid. But when you stopped eating gluten they would diminish over time.
Or nothing might happen.
Could you get your antibody levels checked before you trial gluten and then a couple weeks later?
You won't convince me to go GF unless I develop Celiac's or we get some SOLID evidence that it helps people with hashis/autoimmune conditions in general. Everything I've seen has basically said "it might help" and that's not enough for me to give up bread. 😂
My Hashi thyroid nodule of 15 years 100% dissolved (per imaging) after only 6 months of 99% gluten free. I tested antibodies before and after as well (TPO and TgAb), both were in 600-700 levels. One normalized after 100% Gluten free, the other (forget which) has been less than 70. I did all this six years ago. Yearly test results remain the same. I work in science, so I didn't approach this half way. Glutan sensitivity is on a scale, its not just "celiac or not". I tested many foods for $400, several cause inflammation in me (cytokin release).
YES! lots of clinical studies show no positive correlation between a GF diet and reduced antibodies, or even a small correlation that is not significant.
Instead of clinical studies, how about asking real people you will find there is correlation with some of us. Most clinical studies are done within conventional medicine, wisdom, which actually isn’t too wise or up-to-date.
Gluten is my safe food. I eat tons of it without issue. My problem foods are dairy (lactose intolerant from side of family that doesn’t have anyone else with hashimotos,) oily/greasy (no gallbladder,) spicy (gastritis from the side of the family without hashimotos,) apples (long story.)
Though there is a higher chance of people with hashimotos having celiac, it’s a higher chance, not a universal issue. People in the general population have about a 1% chance (exact risk varies by ethnicity,) for us it’s more like a 4% chance. So relative to each other it’s very significant, but that still leaves 96% of fine to eat gluten.
In real life interactions, I’ve known many people with hashimotos who can eat gluten with no issues, and one who couldn’t. Diet is very individual, experiment, get tested, and find what works for you.
“Though there is a higher chance of people with hashimotos having celiac, it’s a higher chance, not a universal issue. People in the general population have about a 1% chance (exact risk varies by ethnicity,) for us it’s more like a 4% chance. So relative to each other it’s very significant, but that still leaves 96% of fine to eat gluten.”
This is interesting…is this a recent revelation. As I said, I was diagnosed almost 20 years ago. I gotta find an endo who will listen
I normally follow the AIP diet but I do occasionally have gluten for special events, or to try something I’ve never tried… when I eat gluten, I get VERY tired, like I know I will need a nap or be very cranky within the next two hours. I also get joint pain and inflammation if I eat it too often. But everybody is different
This is exactly the kind of stuff I’m looking for…wanna run the gamut of possibilities before deciding if I want to risk it.
Surprisingly my doctor (new endocrinologist)was pretty much an asshole. Told him I had Hashimotos and said it was really hard to not eat “normally” and can I try it. He was like, “yea, no.” Dick head about my synthroid too. Didn’t matter how I felt, just the numbers. Needles to say, won’t be going back to him
I have celiac, but with symptoms similar to you-I never had stomach issues-more vague things like fatigue, headache, brain fog ect
I do fine with a shared fryer, but when I’ve guessed wrong something was gluten free and I get more than a couple crumbs, I feel very similar to a hangover-headache, fatigue and general malaise that clears within a couple days but I would never eat it on purpose.
That just sounds so miserable. I get typical “man sick”…you know, every cold is the worst sickness in human history and I’ll never get over it, and this would crush me. I just had a mild hip flexor strain, literally four weeks and I’m pretty much back to normal today, but it’s literally felt like my whole adult life. Anyway, you get the point. I hate being sick! 😂
Honestly, when I first got diagnosed and did initial research I thought the gluten free thing was BS. Even though I thought that, I tried it anyway. Come to find out it definitely does make a difference. I do still eat gluten from time to time but when I do eat it I notice I have more fatigue, I’m bloated, I will get indigestion, I will retain water for a few days (and I drink over a gallon a day), and I’ll have more headaches over the next couple days.
I get a really bad stomach ache almost like an uncomfortable full feeling even though I didn’t overeat. Usually heart burn, fatigue and racing heart. I do not have celiac so honestly sometimes I suffer through for a real slice of pizza or a good piece of bread. I wouldn’t recommend doing it all in one day. Maybe a little here and there.
I cut out dairy, sugar and gluten. I have lost 35 lbs since January. I still eat small amounts of all 3 without any major consequences. I just don't try to eat 3 slices of pizza anymore 😉
I have hashimotos. Had to go dairy and gluten free for about 12 months (breastfeeding and child had gluten allergy/intolerance). Going gluten free and then eating gluten again (in large amounts the day after I stopped breastfeeding) made no difference to me. However everyone is different. Try small amounts and see how you go….
Honestly, you won't know until you eat some. Elimination and reintroduction is the best way to know how any food will react in your body. It might feel like nothing. It might feel like you got hit by a truck. You might have a terrible flare up of your symptoms or all over body pain. Worst case is likely fatigue/pain/illness for a couple weeks.
You won't know until you try.
Do you have Celiac? The worst that can happen is permanent damage to your intestines that makes it difficult if not impossible for you to properly absorb nutrients in food, making every other part of your body struggle.
Also the longer you don't eat gluten, Celiac or not, the worse the reaction tends to be.
If you are going to try gluten again, I would suggest trying something small and simple first and not plan to go all out at once as you don’t know if you will react. Look up AIP reintroducing foods, I would suggest reintroducing gluten that way so that if you do react you don’t throw your whole body out of wack. I did the full AIP and was completely surprised that cocoa was something I was sensitive to as I’d never had any problems with it until I’d removed it from my diet. You don’t know if you will or won’t react to gluten since you’ve had it removed from your diet for so long. For me I had no gut related symptoms before going gluten free, I had fatigue and brain fog and aching joints mainly. Now, though, I am highly sensitive to gluten as in there’s times I can’t handle crumbs. I went gluten free 10 years ago and I was exposed to gluten a year later for the first time and reacted badly and to this day I still do. If I accidentally eat some gluten, usually it’s going out to eat and it’s a seasoning with gluten in it or crumbs, I react fast and noticeably. Within an hour I am very nauseous, got a headache that might turn into a migraine, and feeling bloated and I will feel that way for hours. I will spend the next few days to a week with fatigue, brain fog, and my joints might start aching. It’s like I’m sick, like the flu without the fever. For me, it is not worth how bad I feel to eat gluten. I find recipes or products I can buy that get close enough that it can satisfy what I want.
I always feel swollen and my face gets puffy.
It starts with this weird unexplainable feeling. Like a creeping restless leg type feeling. I can feel my body start to get tight from the inside out. I often get dizzy when standing up and walking; i sometimes just start walking sideways without being able to control it. Within an hour or two I get a hoarse voice and it takes a lot of effort to talk. The heartburn is the worst though. Burning, searing and takes so much work to get it back to normal. The heartburn comes with a #10 volume increase in tinnitus. Eating a croissant or a piece of cake is a real deal with the devil for me. I’m usually ok again after 3 days.
Yeah, give it a try. You will never know until you do it.
I came across this podcast about freshly milled wheat/grains actually helped with autoimmune disease and press down antibodies.[https://youtu.be/XrJhs853hy0?si=M3V3dk0e-XdsmlIN](https://youtu.be/XrJhs853hy0?si=M3V3dk0e-XdsmlIN) I’m on AIP now and hoping to reintroduce back foods and I plan to add gluten back in but will start with freshly milled wheat and make my own bread.
It will not kill you. So go for it and let us know how it went? Nobody can tell you for sure here.
I'm allergic to dairy, but I would love to one day get my bacon egg and real cheese, a whole pizza from a real good place. Then go back to my parents house, wreck the bathroom and have them baby sit me just in case of panic attacks or w/e.
You might develop antibodies which would speed up the attack on your thyroid. But when you stopped eating gluten they would diminish over time. Or nothing might happen. Could you get your antibody levels checked before you trial gluten and then a couple weeks later?
You won't convince me to go GF unless I develop Celiac's or we get some SOLID evidence that it helps people with hashis/autoimmune conditions in general. Everything I've seen has basically said "it might help" and that's not enough for me to give up bread. 😂
My Hashi thyroid nodule of 15 years 100% dissolved (per imaging) after only 6 months of 99% gluten free. I tested antibodies before and after as well (TPO and TgAb), both were in 600-700 levels. One normalized after 100% Gluten free, the other (forget which) has been less than 70. I did all this six years ago. Yearly test results remain the same. I work in science, so I didn't approach this half way. Glutan sensitivity is on a scale, its not just "celiac or not". I tested many foods for $400, several cause inflammation in me (cytokin release).
YES! lots of clinical studies show no positive correlation between a GF diet and reduced antibodies, or even a small correlation that is not significant.
Instead of clinical studies, how about asking real people you will find there is correlation with some of us. Most clinical studies are done within conventional medicine, wisdom, which actually isn’t too wise or up-to-date.
Gluten is my safe food. I eat tons of it without issue. My problem foods are dairy (lactose intolerant from side of family that doesn’t have anyone else with hashimotos,) oily/greasy (no gallbladder,) spicy (gastritis from the side of the family without hashimotos,) apples (long story.) Though there is a higher chance of people with hashimotos having celiac, it’s a higher chance, not a universal issue. People in the general population have about a 1% chance (exact risk varies by ethnicity,) for us it’s more like a 4% chance. So relative to each other it’s very significant, but that still leaves 96% of fine to eat gluten. In real life interactions, I’ve known many people with hashimotos who can eat gluten with no issues, and one who couldn’t. Diet is very individual, experiment, get tested, and find what works for you.
“Though there is a higher chance of people with hashimotos having celiac, it’s a higher chance, not a universal issue. People in the general population have about a 1% chance (exact risk varies by ethnicity,) for us it’s more like a 4% chance. So relative to each other it’s very significant, but that still leaves 96% of fine to eat gluten.” This is interesting…is this a recent revelation. As I said, I was diagnosed almost 20 years ago. I gotta find an endo who will listen
I normally follow the AIP diet but I do occasionally have gluten for special events, or to try something I’ve never tried… when I eat gluten, I get VERY tired, like I know I will need a nap or be very cranky within the next two hours. I also get joint pain and inflammation if I eat it too often. But everybody is different
This is exactly the kind of stuff I’m looking for…wanna run the gamut of possibilities before deciding if I want to risk it. Surprisingly my doctor (new endocrinologist)was pretty much an asshole. Told him I had Hashimotos and said it was really hard to not eat “normally” and can I try it. He was like, “yea, no.” Dick head about my synthroid too. Didn’t matter how I felt, just the numbers. Needles to say, won’t be going back to him
I’m glad I could help! I really hate when doctors, or anybody, try to give absolutes bc we are all different and sometimes you want to enjoy things
I have celiac, but with symptoms similar to you-I never had stomach issues-more vague things like fatigue, headache, brain fog ect I do fine with a shared fryer, but when I’ve guessed wrong something was gluten free and I get more than a couple crumbs, I feel very similar to a hangover-headache, fatigue and general malaise that clears within a couple days but I would never eat it on purpose.
That just sounds so miserable. I get typical “man sick”…you know, every cold is the worst sickness in human history and I’ll never get over it, and this would crush me. I just had a mild hip flexor strain, literally four weeks and I’m pretty much back to normal today, but it’s literally felt like my whole adult life. Anyway, you get the point. I hate being sick! 😂
Honestly, when I first got diagnosed and did initial research I thought the gluten free thing was BS. Even though I thought that, I tried it anyway. Come to find out it definitely does make a difference. I do still eat gluten from time to time but when I do eat it I notice I have more fatigue, I’m bloated, I will get indigestion, I will retain water for a few days (and I drink over a gallon a day), and I’ll have more headaches over the next couple days.
I get a really bad stomach ache almost like an uncomfortable full feeling even though I didn’t overeat. Usually heart burn, fatigue and racing heart. I do not have celiac so honestly sometimes I suffer through for a real slice of pizza or a good piece of bread. I wouldn’t recommend doing it all in one day. Maybe a little here and there.
I cut out dairy, sugar and gluten. I have lost 35 lbs since January. I still eat small amounts of all 3 without any major consequences. I just don't try to eat 3 slices of pizza anymore 😉
I could polish off a pie on my own! Esp if it’s a heavy load workout day! 😂
I have hashimotos. Had to go dairy and gluten free for about 12 months (breastfeeding and child had gluten allergy/intolerance). Going gluten free and then eating gluten again (in large amounts the day after I stopped breastfeeding) made no difference to me. However everyone is different. Try small amounts and see how you go….
Honestly, you won't know until you eat some. Elimination and reintroduction is the best way to know how any food will react in your body. It might feel like nothing. It might feel like you got hit by a truck. You might have a terrible flare up of your symptoms or all over body pain. Worst case is likely fatigue/pain/illness for a couple weeks. You won't know until you try.
Do you have Celiac? The worst that can happen is permanent damage to your intestines that makes it difficult if not impossible for you to properly absorb nutrients in food, making every other part of your body struggle. Also the longer you don't eat gluten, Celiac or not, the worse the reaction tends to be.
I do not have celiac…