Can anyone help with my results

Hi all I've just had my bloods back and not sure what to make of the results I'm at the doctors tomorrow and feel like rubbish still, I'm on 50 mg of levothyroxine and have had a pt. I have headaches all the time and my body just aches, I get dry eyes and nose is there anything I can ask my doctors to prescribe or do to make me feel human.

Test results

Free T3 4.2 range 3.5-6.5

Tsh 7.86 range .38-5.5

Free T4 range 10-18.7

Thank you in advance

10 Replies

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  • You are still not optimally medicated. Your TSH has come down since your last test, your FT3 is fairly low in range but unfortunately you haven't included your FT4 result, just the range. You need another increase in your Levo, 25mcg is the usual and retest in 6 weeks, then maybe another increase and another dose increase. It will take a while to get you at optimal levels where hopefully you will start to feel better.

    Clutter gave you all the information about where levels should be in your post 3 weeks ago. She also mentioned about going gluten free because you have Hashimoto's, did you follow her advice and how are you getting on?

  • Sorry my Free T4 was 13.2, yes I have practically cut out all bread and pasta out of my diet but don't feel any better for it could this be down to the headaches?

  • Missy28 So your FT4 is quite low in range too. It all points to an increase in Levo being needed as already mentioned, and aiming for the levels that Clutter said on your previous post.

    As for gluten free, unfortunately cutting out 'practically all' bread and pasta isn't going to work for a Hashi's patient to help reduce antibody attacks. It has to be completely, scrupulously gluten free, including checking the labels on any and all pre-packaged food. Many people have been very successful reducing the attacks by doing this, some people find they also need to be dairy free.

    Supplementing with selenium also helps reduce antibody attacks.

  • You need to cut out ALL gluten including wheat, corn starch etc in sauces - it usually means giving up all processed foods - easier than it sounds, but involves a lot of label reading.

  • You also need a TSH of zero when you have Hashi's. So, you're a long way off that. You definitely need and increase in dose.

  • Gluten free also means no malt vinegar as is made from barley (eg ketchup, Worcester sauce, pickle etc) no beer/lager (unless is gluten free). Absolutely Nothing using wheat, barley or rye.

    Oats are usually OK, but they need to be processed in a gluten free mill - so only then can they be labelled as gluten free.

    There are lots of good GF products available. M&S, sainsburys and morrisons all have good free-from gluten ranges.

    If you join the Coeliac society then can have access to their huge electronic directory of gluten free foods. (Saves reading all the small print in backs of packets.) Also then can download an app for using on phone when out shopping at supermarket or eating out.

    I have found it a really positive revelation finally going GF - after 23 years of hell. Much easier than I thought too.

    Hypromellose eye drops are good for dry eyes. Get them free on prescription. Use a New bottle after old one has been open for a month.

    I assume you know you are eligible for all prescriptions being free, as have thyroid condition.

  • SlowDragon,

    Are you sure about the vinegar? Coeliac UK say:

    Can I eat barley malt vinegar?

    Yes. Barley malt vinegar is made from barley and is found in pickles, chutneys and some sauces. If it is used in a food product the manufacturer must list the word ‘barley’ in the ingredients list in line with European Union wide allergen labelling law.

    Barley malt vinegar is made using a fermentation process. This means that the amount of barley, and therefore gluten, in the end product is extremely small and is well below a level which is safe for people with coeliac disease. In addition, barley malt vinegar is usually only eaten in small amounts, for example, drained pickled vegetables, sauces with a meal or on chips.

    Balsamic, cider, sherry, spirit, white wine and red wine vinegar are not made from barley and can also be included in your gluten-free diet.

    coeliac.org.uk/frequently-a...

  • Well according to coeliac lists most ketchup is definitely off limits. There is only one GF made by Chippa - I assume this uses balsamic vinegar or similar (rather than malt) instead

    Personally I found I "reacted' to Worcester sauce used in Shepherds pie (hadn't checked the label), so that must have been a tiny amount. Again Chippa do a GF version - not tracked that down yet in my local supermarket. But Morrison's say they stock it.

    Soy sauce is another to watch out - again there is GF version available.

  • Certainly much soy sauce has wheat as an ingredient.

  • You need a dose increase - 50 is a starter dose. the aim i to get you feeling well, with a TSH under 1, and FT3 and FT4 in the top quarter of their ranges. Some people need suppressed TSH and slightly over range FT4 to feel well.

    You also need optimum ferritin, B12, D3 and folate, so get them tested if you haven't already. And magnesium but it's not easy to test that, so just supplement.

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