Re: Cure hashimotos?

[Guest guest]

There is even gluten on the glue we lick to close and envelope. It is everywhere. from IllinoisFrom: W <coralskies@...>iodine Sent: Thu, April 15, 2010 5:44:55 AMSubject: Re: Cure hashimotos?

I eliminated gluten in stages. First in food, then in personal products...even found it in some paper products. I went further and eliminated all grains because that made me feel even better than being only gluten-free.

I can sort of tell when I've been glutened...currentl y it makes me itch...it used to give me horrible bowel issues, but I no longer experience those. As pointed out, not experiencing symptoms doesn't mean that gluten isn't causing damage that WILL lead to SERIOUS health issues. Lot's of gluten-intolerant people don't have symptoms early on and I can only imagine that that makes wrapping your mind around the need to be gluten-free all the more difficult.

It's best to kick gluten, and all grains IMHO, completely out of your life if you have even the slightest concern. I'm not always successful.. .slips do occur and I beat myself up royally for those. Overall though I'm feeling a whole lot better than I was...like night and day.

>

> Speaking of gluten - just how gluten free does one need to be if celiac is not suspected? Is a general elimination of gluten-containing ingredients sufficient or must one be militant and remove every possible source, including avoiding products with no gluten-containing ingredients but which may have been produced in a plant where gluten is present?

[Guest guest]

I still use brown rice flour, tapioca flour, corn starch, potato flour, fava bean flour and a few others. I'm living with someone that doesn't want me baking because it heats up the house. She knows that if I want something with grain I need to bake but she is such a bi$#!. She has fibro and IBS and I told her she should go gluten free. Oh my God! She goes to the doctor today. She has been sick, I think with the flu. I got my flu shot earlier in the season so I didn't get too sick. My doctor said that there is a flue going around her's said there wasn't.Hopefully she'll will get things figured out. She is so miserable she makes everyone around her miserable.I'm looking for a new lace to live with a group called Options helping me. But I eat no wheat, rye barley or anything with gluten. I

eat more whole fresh foods than anything else. I don't miss bread, not anymore. After my body detoxed from gluten things get a little easier. from IllinoisFrom: porkerpie <joanhulvey@...>iodine Sent: Thu, April 15, 2010 7:35:20 AMSubject: Re: Cure hashimotos?

, was elimination of gluten enough or did you have to remove ALL grains from your diet?

>

> Gluten is found in canned soups, processed foods, condiments. It is hidden in places you would never think of. You have to read labels and know what the words mean, which can take a few months do get down right. I have been gluten free since last July and I'm doing great and have lost weight. I missed gluten but not anymore. After detoxing from gluten I felt so much better.

>

> from Illinois

>

>

>

>

> ,___

[Guest guest]

I realize that – that is why I asked the question that I asked. 

I’ve identified most of the “hidden ingredients†but wonder if I have to be

militant about avoiding them or if avoiding them as much as possible, without

turning my life more upside down than it is, is enough.  So far, I haven’t

actually gotten an answer to that question – just testimonials about what others

have done.  Just because others have done something doesn’t mean it NEEDS to be

done.  Life is complicated enough right now – if eliminating obvious and known

sources of gluten are enough for somebody who is unlikely to have Celiac’s,

then enough is good enough for me.  I don’t need to complicate it unnecessarily

or make it harder on my children.  But nobody has said what is enough in this

situation.  Really – is gluten in paper plates causing a problem for the person

who discovered it?  Is gluten in personal care products a problem?  I would

think not, since gluten intolerance is a digestive issue – unless you are

talking about gluten in lip products, which may be ingested in the course of

the day and unless we have to be that vigilant.  Do we?  Facts, please, not

opinions…

Pamela

From:

iodine [mailto:iodine ] On Behalf Of

DeNormandie

Sent: Thursday, April 15, 2010 8:27 AM

iodine

Subject: Re: Re: Cure hashimotos?

Gluten is found in canned

soups, processed foods, condiments. It is hidden in places you would never

think of. You have to read labels and know what the words mean, which can take

a few months do get down right. I have been gluten free since last July

and I'm doing great and have lost weight. I missed gluten but not anymore.

After detoxing from gluten I felt so much better.

[Guest guest]

Pamela,May I suggest reading up on gluten free through google? There is a lot of information out there about gluten, how it damages your intestines and that 80% of the people walking around do have celiac's or gluten intolreance. from IllinoisFrom: Pamela Vasquez <prov31mom23@...>iodine Sent: Thu, April 15, 2010 8:45:11 AMSubject: RE: Re: Cure hashimotos?

I realize that – that is why I asked the question that I asked.

I’ve identified most of the “hidden ingredients†but wonder if I have to be

militant about avoiding them or if avoiding them as much as possible, without

turning my life more upside down than it is, is enough. So far, I haven’t

actually gotten an answer to that question – just testimonials about what others

have done. Just because others have done something doesn’t mean it NEEDS to be

done. Life is complicated enough right now – if eliminating obvious and known

sources of gluten are enough for somebody who is unlikely to have Celiac’s,

then enough is good enough for me. I don’t need to complicate it unnecessarily

or make it harder on my children. But nobody has said what is enough in this

situation. Really – is gluten in paper plates causing a problem for the person

who discovered it? Is gluten in personal care products a problem? I would

think not, since gluten intolerance is a digestive issue – unless you are

talking about gluten in lip products, which may be ingested in the course of

the day and unless we have to be that vigilant. Do we? Facts, please, not

opinions… Pamela

From:

iodinegroups (DOT) com [mailto:iodine] On Behalf Of

DeNormandie

Sent: Thursday, April 15, 2010 8:27 AM

iodinegroups (DOT) com

Subject: Re: Re: Cure hashimotos?

Gluten is found in canned

soups, processed foods, condiments. It is hidden in places you would never

think of. You have to read labels and know what the words mean, which can take

a few months do get down right. I have been gluten free since last July

and I'm doing great and have lost weight. I missed gluten but not anymore.

After detoxing from gluten I felt so much better.

[Guest guest]

Thanks - looks like I need to look into that as well!!! -JB

> > > > >

> > > > > Back to the original question please. Has anyone on this list been

able to cure their Hashimoto's condition?

> > > > >

> > > >

> > >

> >

>

[Guest guest]

If you're trying to eliminate antibodies, then you need to eliminate gluten totally from your diet. It's not complicated at all if you stick to a whole foods diet and cook yourself. Even easier yet, eat a lot of it raw, no cooking and hardly any prep, just washing. You can absorb gluten through the skin, so personal care products are a problem also. Processed products are almost always full of garbage that we shouldn't be eating anyway and almost all of them contain gluten. I have 4 children, one thing I learned very early on is that kids are basically pretty lazy and will eat just about anything as long as they don't have to prepare it their selves. Put healthy whole foods in front of their noses in the refrigerator or kept on the counter and they will eat them. Grapes, strawberries, blueberries, carrots, celery, etc. are easily cleaned and kept either in bowls or in bags in the refrigerator at eye level. Apples, oranges, bananas, etc. can be kept on the counter or table. Use lettuce wraps instead of bread for sandwiches. Hardboiled eggs are quick and easy snack to grab and go, so are nuts. There are all kinds of different things you can do. It just requires changing your habits and we're all resistant to that at first. Kids should not be eating processed foods, it's extremely unhealthy and is one of the major causes of Type 2 diabetes in this country, which has become an epidemic in children now in the U.S. Honestly gluten free is really pretty easy to change to, unless you're a major bread and cereal eater. Both of those products are not really healthy to begin with, especially cereal, it's one of the most processed foods on the planet, whether it's organic or not. Linn On Apr 15, 2010, at 8:45 AM, Pamela Vasquez wrote:

I realize that – that is why I asked the question that I asked.

I’ve identified most of the “hidden ingredients” but wonder if I have to be

militant about avoiding them or if avoiding them as much as possible, without

turning my life more upside down than it is, is enough. So far, I haven’t

actually gotten an answer to that question – just testimonials about what others

have done. Just because others have done something doesn’t mean it NEEDS to be

done. Life is complicated enough right now – if eliminating obvious and known

sources of gluten are enough for somebody who is unlikely to have Celiac’s,

then enough is good enough for me. I don’t need to complicate it unnecessarily

or make it harder on my children. But nobody has said what is enough in this

situation. Really – is gluten in paper plates causing a problem for the person

who discovered it? Is gluten in personal care products a problem? I would

think not, since gluten intolerance is a digestive issue – unless you are

talking about gluten in lip products, which may be ingested in the course of

the day and unless we have to be that vigilant. Do we? Facts, please, not

opinions… Pamela

From:

iodine [mailto:iodine ] On Behalf Of

DeNormandie

Sent: Thursday, April 15, 2010 8:27 AM

iodine

Subject: Re: Re: Cure hashimotos?

Gluten is found in canned

soups, processed foods, condiments. It is hidden in places you would never

think of. You have to read labels and know what the words mean, which can take

a few months do get down right. I have been gluten free since last July

and I'm doing great and have lost weight. I missed gluten but not anymore.

After detoxing from gluten I felt so much better.

[Guest guest]

Hi Pamela,

There is a great book called Dangerous Grains by Dr. Braly. There is more and more research showing that if you are sensitive, you need to avoid. After I found out gluten causes stroke, I finally bit the whole bullet. Cancer, arthritis, IBS, Crohns, et al wasn't enough.

You can use clay if you think you might eat something contaminated to help escort it out of your body without doing too much damage.

Yes, avoid it like the plague poison it is. You can google Dr. Fasano and his research on zonalin. Gluten is dangerous for everyone.

There is a great list for GFCFNN that has lots of info.

Good luck!Nonie

I realize that – that is why I asked the question that I asked. I’ve identified most of the “hidden ingredients” but wonder if I have to be militant about avoiding them or if avoiding them as much as possible, without turning my life more upside down than it is, is enough. So far, I haven’t actually gotten an answer to that question – just testimonials about what others have done. Just because others have done something doesn’t mean it NEEDS to be done. Life is complicated enough right now – if eliminating obvious and known sources of gluten are enough for somebody who is unlikely to have Celiac’s, then enough is good enough for me. I don’t need to complicate it unnecessarily or make it harder on my children. But nobody has said what is enough in this situation. Really – is gluten in paper plates causing a problem for the person who discovered it? Is gluten in personal care products a problem? I would think not, since gluten intolerance is a digestive issue – unless you are talking about gluten in lip products, which may be ingested in the course of the day and unless we have to be that vigilant. Do we? Facts, please, not opinions…

Pamela

From: iodine [mailto:iodine ] On Behalf Of DeNormandieSent: Thursday, April 15, 2010 8:27 AMiodine Subject: Re: Re: Cure hashimotos?

Gluten is found in canned soups, processed foods, condiments. It is hidden in places you would never think of. You have to read labels and know what the words mean, which can take a few months do get down right. I have been gluten free since last July and I'm doing great and have lost weight. I missed gluten but not anymore. After detoxing from gluten I felt so much better.

[Guest guest]

Nonie,Would you have a web site to read about this? I'm gluten free but if I could print something out as according to your words I maybe be able to talk friends and family into if they would read the article you can pass along.Thanks! from IllinoisFrom: Nonie <nmsammy@...>iodine Sent:

Thu, April 15, 2010 7:34:50 PMSubject: RE: Re: Cure hashimotos?

Hi Pamela,

There is a great book called Dangerous Grains by Dr. Braly. There is more and more research showing that if you are sensitive, you need to avoid. After I found out gluten causes stroke, I finally bit the whole bullet. Cancer, arthritis, IBS, Crohns, et al wasn't enough.

You can use clay if you think you might eat something contaminated to help escort it out of your body without doing too much damage.

Yes, avoid it like the plague poison it is. You can google Dr. Fasano and his research on zonalin. Gluten is dangerous for everyone.

There is a great list for GFCFNN that has lots of info.

Good luck!Nonie

I realize that – that is why I asked the question that I asked. I’ve identified most of the “hidden ingredients†but wonder if I have to be militant about avoiding them or if avoiding them as much as possible, without turning my life more upside down than it is, is enough. So far, I haven’t actually gotten an answer to that question – just testimonials about what others have done. Just because others have done something doesn’t mean it NEEDS to be done. Life is complicated enough right now – if eliminating obvious and known sources of gluten are enough for somebody who is unlikely to have Celiac’s, then enough is good enough for me. I don’t need to complicate it unnecessarily or make it harder on my children. But nobody has said what is enough in this situation. Really – is gluten in paper plates causing a

problem for the person who discovered it? Is gluten in personal care products a problem? I would think not, since gluten intolerance is a digestive issue – unless you are talking about gluten in lip products, which may be ingested in the course of the day and unless we have to be that vigilant. Do we? Facts, please, not opinions…

Pamela

From: iodinegroups (DOT) com [mailto:iodine] On Behalf Of DeNormandieSent: Thursday, April 15, 2010 8:27 AMiodinegroups (DOT) comSubject: Re: Re: Cure hashimotos?

Gluten is found in canned soups, processed foods, condiments. It is hidden in places you would never think of. You have to read labels and know what the words mean, which can take a few months do get down right. I have been gluten free since last July and I'm doing great and have lost weight. I missed gluten but not anymore. After detoxing from gluten I felt so much better.

[Guest guest]

Hi ,

Just google Dr. Fasano and you'll see his articles. I have read what someone on the GFCFNN list has put on there.Nonie

Nonie,Would you have a web site to read about this? I'm gluten free but if I could print something out as according to your words I maybe be able to talk friends and family into if they would read the article you can pass along.Thanks!

from Illinois

Hi Pamela, There is a great book called Dangerous Grains by Dr. Braly. There is more and more research showing that if you are sensitive, you need to avoid. After I found out gluten causes stroke, I finally bit the whole bullet. Cancer, arthritis, IBS, Crohns, et al wasn't enough.You can use clay if you think you might eat something contaminated to help escort it out of your body without doing too much damage. Yes, avoid it like the plague poison it is. You can google Dr. Fasano and his research on zonalin. Gluten is dangerous for everyone. There is a great list for GFCFNN that has lots of info. Good luck!Nonie

I realize that – that is why I asked the question that I asked. I’ve identified most of the “hidden ingredients” but wonder if I have to be militant about avoiding them or if avoiding them as much as possible, without turning my life more upside down than it is, is enough. So far, I haven’t actually gotten an answer to that question – just testimonials about what others have done. Just because others have done something doesn’t mean it NEEDS to be done. Life is complicated enough right now – if eliminating obvious and known sources of gluten are enough for somebody who is unlikely to have Celiac’s, then enough is good enough for me. I don’t need to complicate it unnecessarily or make it harder on my children. But nobody has said what is enough in this situation. Really – is gluten in paper plates causing a problem for the person who discovered it? Is gluten in personal care products a problem? I would think not, since gluten intolerance is a digestive issue – unless you are talking about gluten in lip products, which may be ingested in the course of the day and unless we have to be that vigilant. Do we? Facts, please, not opinions…

Pamela

From: iodinegroups (DOT) com [mailto:iodine] On Behalf Of DeNormandieSent: Thursday, April 15, 2010 8:27 AMiodinegroups (DOT) comSubject: Re: Re: Cure hashimotos?

Gluten is found in canned soups, processed foods, condiments. It is hidden in places you would never think of. You have to read labels and know what the words mean, which can take a few months do get down right. I have been gluten free since last July and I'm doing great and have lost weight. I missed gluten but not anymore. After detoxing from gluten I felt so much better.

[Guest guest]

The fact is,your skin is your biggest organ.Anything that goes into the skin gets processed in the body,including wheat through all skin care products.

iodine From: prov31mom23@...Date: Thu, 15 Apr 2010 09:45:11 -0400Subject: RE: Re: Cure hashimotos?

I realize that – that is why I asked the question that I asked. I’ve identified most of the “hidden ingredients” but wonder if I have to be militant about avoiding them or if avoiding them as much as possible, without turning my life more upside down than it is, is enough. So far, I haven’t actually gotten an answer to that question – just testimonials about what others have done. Just because others have done something doesn’t mean it NEEDS to be done. Life is complicated enough right now – if eliminating obvious and known sources of gluten are enough for somebody who is unlikely to have Celiac’s, then enough is good enough for me. I don’t need to complicate it unnecessarily or make it harder on my children. But nobody has said what is enough in this situation. Really – is gluten in paper plates causing a problem for the person who discovered it? Is gluten in personal care products a problem? I would think not, since gluten intolerance is a digestive issue – unless you are talking about gluten in lip products, which may be ingested in the course of the day and unless we have to be that vigilant. Do we? Facts, please, not opinions…

Pamela

From: iodine [mailto:iodine ] On Behalf Of DeNormandieSent: Thursday, April 15, 2010 8:27 AMiodine Subject: Re: Re: Cure hashimotos?

Gluten is found in canned soups, processed foods, condiments. It is hidden in places you would never think of. You have to read labels and know what the words mean, which can take a few months do get down right. I have been gluten free since last July and I'm doing great and have lost weight. I missed gluten but not anymore. After detoxing from gluten I felt so much better.

[Guest guest]

>

> The fact is,your skin is your biggest organ.Anything that goes into the skin

gets processed in the body,including wheat through all skin care products.

That doesn't really address my question, though. So anything that goes into the

skin is absorbed through the skin. I know that. What I don't know - what I

asked - is whether a person who does not have CELIAC's disease but who is

hypothyroid has to be hyper-vigilant about every single possible source of

gluten in their life. All I hear is yes but not any personal testimonies from

people in my situation either way. Until yesterday. I was at my health food

store and was talking to the owner. She does not have Celiac's but eliminated

gluten from her diet. She said she has not eliminated every speck of it -

she'll encounter it from time to time hidden in stuff like soy sauce or perhaps

a condiment - but she still has noticed an improvement in her health from

cutting out the vast majority from her diet. When I asked for specifics, she

told me that her brain fog cleared up, achy muscles stopped aching, bloating

stopped, and she lost weight (not that she needed to!)

That is the kind of information I wanted - not links to pages that make claims

and not people who simply say " I did it and therefore so should everybody else "

but personal testimony from people who've tried eliminating the majority of the

sources of gluten before going hyper vigilant and eliminating every possible

source. Sometimes you don't have go to the extreme in order to accomplish

something. Apparently, for some people - at least for the health food store

owner, this is the case with gluten.

I like this group. I've learned a lot by being here. One thing I dislike,

however, is that people tend to be absolute about everything. With gluten, the

attitude I've seen is " gluten is bad " therefore " any source of gluten must be

bad " without documentation or personal experience that indicates this is the

case. Just an assumption. " Eating off paper plates that contain gluten is a

problem " Really? What happens when somebody eats off paper plates containing

gluten? Can anybody tell me or does everybody avoid it like the plague?

For a diabetic, refined sugars are bad. For everybody, they are bad. But, for

a diabetic, lower amounts of refined sugars will cause problems that will not

affect non-diabetics as severely.

High enough levels of pollen can cause problems for just about anybody but lower

levels will definitely cause problems for a person with pollen allergies.

Likewise, a person who has Celiac's must avoid all food sources of gluten at all

costs (I don't know about the non-food sources because although absorbed, the

skin processes things differently than the digestive system - I always thought

Celiac's was a digestive issue). But the fact that a person with Celiac's has

to avoid all food sources of gluten does not mean a non-Celiac needs to do the

same. Do they? Can you share personal experiences that demonstrate this? Do

you have any resources that explain this?

Pamela

[Guest guest]

Even those with Celiac can differ in their responses to getting glutenated. Some cannot come into contact with any amount of gluten without it causing major problems. I know people whose children are Celiac that have to use separate kitchen equipment, toasters, etc. because even a trace of gluten will send their kids into a frenzy. Countertops have to be sterilized, no playdough, can't eat near others with gluten, etc. Not all Celiacs have to go to that extreme. If you eliminate gluten from your diet, the longer your diet is clean, the more you will notice when you do get glutenated. There is a lot of research on the web concerning gluten and the effects on the body and some excellent books. Some of the best info I've read is at dogtorj.com by a vet who has Celiac. On a another note, a lot of people do very well on Elaine Gotschall's SCD (Specific Carbohydrate Diet). A lot will depend on what kind of diet you are changing from, if it's a SAD type of diet, then you're going to notice improvement just by cleaning up the diet period. If you eat out a lot, you're not going to be able to tell the sources of gluten and you're going to get a lot of gluten in many restaurant items.Gluten free diets are recommended now for a lot of different health problems, arthritis, autoimmune, all kinds of stomach issues, thyroid, etc. I found out I had a problem with gluten when I went on a gluten free diet for moral support for my daughter. Aches, pains that I'd been having for years disappeared along with headaches and my energy level improved.LinnOn Apr 18, 2010, at 10:54 AM, Pamela wrote:

>

> The fact is,your skin is your biggest organ.Anything that goes into the skin gets processed in the body,including wheat through all skin care products.

That doesn't really address my question, though. So anything that goes into the skin is absorbed through the skin. I know that. What I don't know - what I asked - is whether a person who does not have CELIAC's disease but who is hypothyroid has to be hyper-vigilant about every single possible source of gluten in their life. All I hear is yes but not any personal testimonies from people in my situation either way. Until yesterday. I was at my health food store and was talking to the owner. She does not have Celiac's but eliminated gluten from her diet. She said she has not eliminated every speck of it - she'll encounter it from time to time hidden in stuff like soy sauce or perhaps a condiment - but she still has noticed an improvement in her health from cutting out the vast majority from her diet. When I asked for specifics, she told me that her brain fog cleared up, achy muscles stopped aching, bloating stopped, and she lost weight (not that she needed to!)

That is the kind of information I wanted - not links to pages that make claims and not people who simply say "I did it and therefore so should everybody else" but personal testimony from people who've tried eliminating the majority of the sources of gluten before going hyper vigilant and eliminating every possible source. Sometimes you don't have go to the extreme in order to accomplish something. Apparently, for some people - at least for the health food store owner, this is the case with gluten.

I like this group. I've learned a lot by being here. One thing I dislike, however, is that people tend to be absolute about everything. With gluten, the attitude I've seen is "gluten is bad" therefore "any source of gluten must be bad" without documentation or personal experience that indicates this is the case. Just an assumption. "Eating off paper plates that contain gluten is a problem" Really? What happens when somebody eats off paper plates containing gluten? Can anybody tell me or does everybody avoid it like the plague?

For a diabetic, refined sugars are bad. For everybody, they are bad. But, for a diabetic, lower amounts of refined sugars will cause problems that will not affect non-diabetics as severely.

High enough levels of pollen can cause problems for just about anybody but lower levels will definitely cause problems for a person with pollen allergies.

Likewise, a person who has Celiac's must avoid all food sources of gluten at all costs (I don't know about the non-food sources because although absorbed, the skin processes things differently than the digestive system - I always thought Celiac's was a digestive issue). But the fact that a person with Celiac's has to avoid all food sources of gluten does not mean a non-Celiac needs to do the same. Do they? Can you share personal experiences that demonstrate this? Do you have any resources that explain this?

Pamela

[Guest guest]

I believe the answer is that is varies.  If you've tried going GF but haven't noticed any changes at all, then try being hyper vigilant and see if you notice any changes.  If after two months of being hyper vigilant you still don't notice any significant changes, then by all means, add gluten back into your diet.

JolineOn Sun, Apr 18, 2010 at 10:54 AM, Pamela <prov31mom23@...> wrote:

 

>

> The fact is,your skin is your biggest organ.Anything that goes into the skin gets processed in the body,including wheat through all skin care products.

That doesn't really address my question, though. So anything that goes into the skin is absorbed through the skin. I know that. What I don't know - what I asked - is whether a person who does not have CELIAC's disease but who is hypothyroid has to be hyper-vigilant about every single possible source of gluten in their life. All I hear is yes but not any personal testimonies from people in my situation either way. Until yesterday. I was at my health food store and was talking to the owner. She does not have Celiac's but eliminated gluten from her diet. She said she has not eliminated every speck of it - she'll encounter it from time to time hidden in stuff like soy sauce or perhaps a condiment - but she still has noticed an improvement in her health from cutting out the vast majority from her diet. When I asked for specifics, she told me that her brain fog cleared up, achy muscles stopped aching, bloating stopped, and she lost weight (not that she needed to!)

That is the kind of information I wanted - not links to pages that make claims and not people who simply say " I did it and therefore so should everybody else " but personal testimony from people who've tried eliminating the majority of the sources of gluten before going hyper vigilant and eliminating every possible source. Sometimes you don't have go to the extreme in order to accomplish something. Apparently, for some people - at least for the health food store owner, this is the case with gluten.

I like this group. I've learned a lot by being here. One thing I dislike, however, is that people tend to be absolute about everything. With gluten, the attitude I've seen is " gluten is bad " therefore " any source of gluten must be bad " without documentation or personal experience that indicates this is the case. Just an assumption. " Eating off paper plates that contain gluten is a problem " Really? What happens when somebody eats off paper plates containing gluten? Can anybody tell me or does everybody avoid it like the plague?

For a diabetic, refined sugars are bad. For everybody, they are bad. But, for a diabetic, lower amounts of refined sugars will cause problems that will not affect non-diabetics as severely.

High enough levels of pollen can cause problems for just about anybody but lower levels will definitely cause problems for a person with pollen allergies.

Likewise, a person who has Celiac's must avoid all food sources of gluten at all costs (I don't know about the non-food sources because although absorbed, the skin processes things differently than the digestive system - I always thought Celiac's was a digestive issue). But the fact that a person with Celiac's has to avoid all food sources of gluten does not mean a non-Celiac needs to do the same. Do they? Can you share personal experiences that demonstrate this? Do you have any resources that explain this?

Pamela

[Guest guest]

Likewise, a person who has Celiac's must avoid all food sources of gluten at all costs (I don't know about the non-food sources because although absorbed, the skin processes things differently than the digestive system - I always thought Celiac's was a digestive issue). But the fact that a person with Celiac's has to avoid all food sources of gluten does not mean a non-Celiac needs to do the same. Do they? Can you share personal experiences that demonstrate this? Do you have any resources that explain this?

Pamela

It varies and you just need to work it out for yourself, by trial and error, unfortunately.   Unless you decide to just be vigilant to be safe.   Four of us are gluten-intolerant.   None have been tested for celiac disease because I don't want any of us to go through having to eat gluten for two weeks to do the testing.   One of us cannot even tolerate very small amounts of gluten, two can tolerate the occasional small amounts of gluten but if it is small amounts on a regular basis the develop symptoms, and one of us is unsure.   However, once I read about the intestinal damage that occurs if you are gluten intolerant, even if you can tolerate small amounts without symptoms, I decided that we would all totally stay off gluten.   We don't use any topical creams, or paper plates, or anything else with gluten in it, so I don't know if they would be a problem for the child who can tolerate no gluten at all.

[Guest guest]

Thank you, Linn. This is what I suspected but you are the first person here to

acknowledge it. Now, when you say you went gluten-free, just how gluten-free

was that? How vigilant are you to avoid gluten in your diet? How long were you

gluten-free before you noticed differences?

We've been on a pretty SAD diet the last couple of years. Things weren't too

bad before my husband was deployed but while he was gone (nearly 3 years over a

4 year period of time), I was losing to depression and we ate whatever was

easiest. When he returned, we never really moved out of that phase. The diet

is improving but I'm really not seeing any changes in anybody, myself included,

except that I've lost a couple of pounds. We - or some of us, at least - used

to eat out rather frequently but not so much now that we are undertaking this

experiment.

Pamela

>

> A lot will depend on what kind of diet you are changing from, if it's a SAD

type of diet, then you're going to notice improvement just by cleaning up the

diet period. If you eat out a lot, you're not going to be able to tell the

sources of gluten and you're going to get a lot of gluten in many restaurant

items.

>

> Gluten free diets are recommended now for a lot of different health problems,

arthritis, autoimmune, all kinds of stomach issues, thyroid, etc. I found out I

had a problem with gluten when I went on a gluten free diet for moral support

for my daughter. Aches, pains that I'd been having for years disappeared along

with headaches and my energy level improved.

[Guest guest]

Thank you, . This, too, is the kind of testimonial I appreciate. What

happens when those who can tolerate small quantities occasionally ingest gluten?

Why is one person unsure? Hearing other people's experiences like this will

help me be more aware as we go through this experiment.

Pamela

> > It varies and you just need to work it out for yourself, by trial and

> error, unfortunately. Unless you decide to just be vigilant to be safe.

> Four of us are gluten-intolerant. None have been tested for celiac disease

> because I don't want any of us to go through having to eat gluten for two

> weeks to do the testing. One of us cannot even tolerate very small amounts

> of gluten, two can tolerate the occasional small amounts of gluten but if it

> is small amounts on a regular basis the develop symptoms, and one of us is

> unsure.

[Guest guest]

On Mon, Apr 19, 2010 at 2:37 PM, Pamela <prov31mom23@...> wrote:

 

Thank you, . This, too, is the kind of testimonial I appreciate. What happens when those who can tolerate small quantities occasionally ingest gluten? Why is one person unsure? Hearing other people's experiences like this will help me be more aware as we go through this experiment.

PamelaHi Pamela,Two children can occasionally have small amounts of gluten, e.g. malt from barley in Easter eggs, and don't exhibit symptoms however, if they eat larger quantities, one experiences partial deafness (apparently the eustacian (sp?) tubes become inflamed) and one experiences sleep apneoa and loud snoring.   The child who can't tolerate any gluten gets a stuffy nose - a little like a blocked nose with a cold - and if he eats a lot this becomes something like asthma, with breathing difficulties.   If I eat too much gluten I get eczema.   I don't get eczema from smaller quantities, however, I lost most of my hair and it didn't start growing back until I gave up gluten.   I'm still not sure if I have to be totally gluten-free or if I'm okay with small quantities, but I don't want to take the risk because of the hair loss and because I've just found I've got Hashimoto's.   Also, like I said, once I learned that you can be damaging the villi in your intestines even if you don't exhibit obvious symptoms, it put me off having even small quantities.

[Guest guest]

I wonder if what a doctor told a friend of mine would be helpful. She said that

if you " have gluten every four days that gives your system time to heal and you

will not experience a setback " .

Despite that bit of wisdom I don't consume gluten in anything and I never eat

off paper plates (didn't know they had gluten). I avoid gluten in anything that

goes on my body but I don't think it has been the cure all for me as I still

have achy joints, weight gain, etc. My problem is an under treated thyroid which

I am working to heal the gluten just doesn't seem to serve a useful purpose in

my life, so why consume it?

Kris

P.S. When I was tested for Celiac's I was already off gluten, so it came back

negative but I suspect I do have Celiac's as I have had what appears to be

herpetiformis dermatitis outbreaks. Since I have eliminated gluten I know longer

get that ugly, itchy rash.

>

> >

> >

> > Thank you, . This, too, is the kind of testimonial I appreciate. What

> > happens when those who can tolerate small quantities occasionally ingest

> > gluten? Why is one person unsure? Hearing other people's experiences like

> > this will help me be more aware as we go through this experiment.

> >

> > Pamela

> >

> > Hi Pamela,

>

> Two children can occasionally have small amounts of gluten, e.g. malt from

> barley in Easter eggs, and don't exhibit symptoms however, if they eat

> larger quantities, one experiences partial deafness (apparently the

> eustacian (sp?) tubes become inflamed) and one experiences sleep apneoa and

> loud snoring. The child who can't tolerate any gluten gets a stuffy nose -

> a little like a blocked nose with a cold - and if he eats a lot this becomes

> something like asthma, with breathing difficulties. If I eat too much

> gluten I get eczema. I don't get eczema from smaller quantities, however,

> I lost most of my hair and it didn't start growing back until I gave up

> gluten. I'm still not sure if I have to be totally gluten-free or if I'm

> okay with small quantities, but I don't want to take the risk because of the

> hair loss and because I've just found I've got Hashimoto's. Also, like I

> said, once I learned that you can be damaging the villi in your intestines

> even if you don't exhibit obvious symptoms, it put me off having even small

> quantities.

>

>

>

[Guest guest]

Pamela,

I have said repeatedly that gluten is not all bad. The reason it

has become a problem is that we have bred the wheat to contain around 3 times

the gluten it contained in its original state, and it is the overdose of gluten

that has caused the problems. For centuries groups of people have survived on

gluten containing grains. It is only in the past 100 years or so – since we

have modified the wheat – that gluten has become a problem.

We just recently did a 3 week gluten free diet because of a liver

cleanse, and didn’t notice any problems when we started eating gluten

again. We use lots of spelt, which has far less gluten than current day wheat,

but also have wheat when out in public or when baking for public events.

Donna in IL

From:

iodine [mailto:iodine ] On Behalf Of Pamela

Sent: Sunday, April 18, 2010 11:31 PM

iodine

Subject: Re: Cure hashimotos?

Thank you, Linn. This is what I suspected but

you are the first person here to acknowledge it. Now, when you say you went

gluten-free, just how gluten-free was that? How vigilant are you to avoid

gluten in your diet? How long were you gluten-free before you noticed

differences?

We've been on a pretty SAD diet the last couple of years. Things weren't too

bad before my husband was deployed but while he was gone (nearly 3 years over a

4 year period of time), I was losing to depression and we ate whatever was

easiest. When he returned, we never really moved out of that phase. The diet is

improving but I'm really not seeing any changes in anybody, myself included,

except that I've lost a couple of pounds. We - or some of us, at least - used to

eat out rather frequently but not so much now that we are undertaking this

experiment.

Pamela

>

> A lot will depend on what kind of diet you are changing from, if it's a

SAD type of diet, then you're going to notice improvement just by cleaning up

the diet period. If you eat out a lot, you're not going to be able to tell the

sources of gluten and you're going to get a lot of gluten in many restaurant

items.

>

> Gluten free diets are recommended now for a lot of different health

problems, arthritis, autoimmune, all kinds of stomach issues, thyroid, etc. I

found out I had a problem with gluten when I went on a gluten free diet for

moral support for my daughter. Aches, pains that I'd been having for years

disappeared along with headaches and my energy level improved.

[Guest guest]

My understanding is it takes close to a year or more to heal the gut from gluten. Gluten damages the gut. Even if you do not have severe symptoms, cancer or stroke could be your symptoms down the line. It's not worth it to me. Of course, this is after continuing to ingest it for 20 years after finding out I was sensitive and such pain in my hands and shoulders, I couldn't ignore it anymore.

I think from all the things I have read, no one should eat it. It is too dangerous.

But, you'll have to decide for yourself what is the right course for you. Nonie > > > > I wonder if what a doctor told a friend of mine would be helpful. She said that if you "have gluten every four days that gives your system time to heal and you will not experience a setback".> Despite that bit of wisdom I don't consume gluten in anything and I never eat off paper plates (didn't know they had gluten). I avoid gluten in anything that goes on my body but I don't think it has been the cure all for me as I still have achy joints, weight gain, etc. My problem is an under treated thyroid which I am working to heal the gluten just doesn't seem to serve a useful purpose in my life, so why consume it?> > Kris> P.S. When I was tested for Celiac's I was already off gluten, so it came back negative but I suspect I do have Celiac's as I have had what appears to be herpetiformis dermatitis outbreaks. Since I have eliminated gluten I know longer get that ugly, itchy rash.> > > > > > >> > >> > > Thank you, . This, too, is the kind of testimonial I appreciate. What> > > happens when those who can tolerate small quantities occasionally ingest> > > gluten? Why is one person unsure? Hearing other people's experiences like> > > this will help me be more aware as we go through this experiment.> > >> > > Pamela> > >> > > Hi Pamela,> > > > Two children can occasionally have small amounts of gluten, e.g. malt from> > barley in Easter eggs, and don't exhibit symptoms however, if they eat> > larger quantities, one experiences partial deafness (apparently the> > eustacian (sp?) tubes become inflamed) and one experiences sleep apneoa and> > loud snoring. The child who can't tolerate any gluten gets a stuffy nose -> > a little like a blocked nose with a cold - and if he eats a lot this becomes> > something like asthma, with breathing difficulties. If I eat too much> > gluten I get eczema. I don't get eczema from smaller quantities, however,> > I lost most of my hair and it didn't start growing back until I gave up> > gluten. I'm still not sure if I have to be totally gluten-free or if I'm> > okay with small quantities, but I don't want to take the risk because of the> > hair loss and because I've just found I've got Hashimoto's. Also, like I> > said, once I learned that you can be damaging the villi in your intestines> > even if you don't exhibit obvious symptoms, it put me off having even small> > quantities.> > > > > >> > > > > ------------------------------------> > All off topic posts should go to the IodineOT group IodineOT/> > > Commonly asked questions: http://tinyurl.com/yhnds5e

[Guest guest]

Always make sure when taking a Calcium supplement, to back it up with a

Magnesium supplement. Usually 2:1 cal:mag or 1:1 cal:mag. They work in tandem

and you can end up with deficiencies if you take one without the other. Also

the Magnesium helps your body absorb the Calcium.

Also take Vit. D

Beverly

> >

> > The ND was concerned about my low iron - 45 (35-175) and low calcium 8.6 L

(8.7-10.4). She wasn't sure what would cause both of these to be low - so now

I've added iron and calcium to my supps. Maybe the low iron is causing the

fatigue (which I have been thinking is because of the sluggish thyroid?).

> >

> > So cure? no, but better, yes

> >

> > Hope that helps - B.

> >

> >

> > >

> > > Back to the original question please. Has anyone on this list been able to

cure their Hashimoto's condition?

> > >

> >

>

[Guest guest]

IMO, if gluten can cause PROBLEMS that we cannot see or feel, then going

gluten-free should HELP those things we cannot see or feel. Sometimes the

damage isn't so overt, sometimes the damage is going on underneath. So, I would

keep up with the gluten-free; it can only help.

Beverly

>

>

> > You say you've been gluten-free for a few weeks with no benefit, but you

admit that you have eaten gluten during that time. So essentially you have not

been gluten-free.

>

> I said that all others in my family besides myself had had some gluten but to

my knowledge I have not. I did ask whether it was necessary to be

hyper-vigilant about avoiding the possibility of any gluten - I've tried to be

but cannot guarantee that I haven't missed something. But to my knowledge,

there has been no gluten in my diet since March 23. The percentage I gave was

an arbitrary figure based on the fact that it's possible I missed something.

>

> >

> > I would try to make sure all sources are eliminated (just to be sure) from

the diet and give it at least two months. Then eat some bread or something and

pay attention to how your body feels the next 3 days. I had some bread after

being gluten-free for several months and woke up the next morning with a back

spasm that lasted a week.

> >

> > Joanne

> > www.joanneunleashed.com

> >

> > > Speaking of gluten - just how gluten free does one need to be if celiac is

not suspected? Is a general elimination of gluten-containing ingredients

sufficient or must one be militant and remove every possible source, including

avoiding products with no gluten-containing ingredients but which may have been

produced in a plant where gluten is present?

>