Gluten, milk and soy free for hypothyroidism?

[Sheila73]

With Hypothyroidism, do we need to go free on gluten, milk and soy or it's ok just gluten free? Please help!

[Clutter]

Sheila73,

I think soy free is important but I don't see why hypothyroid patients need to be dairy and gluten-free. If you have autoimmune disease (Hashimoto's) gluten-free may be helpful but otherwise I'm not aware of any benefit in being g-f because thyroid levels are low.

[Sheila73]

Thanks Clutter. Good to have confirmation on the soy. I'm Hashimoto's, so thinking about going gluten-free.

[Music1 in reply to Sheila73]

Sheila, I was diagnosed with Hashimoto's 3 months ago and personally I have benefited from going completely gluten-free. I don't have soy unless I get caught out and find it in any ingredients. I still have milk and dairy though x

[Elisabetho]

I went gluten, dairy and soy free, but felt awful - always starving. I started making my own bread from organic spelt flour, and now slowly introducing dairy again. I felt better as soon as I started eating bread again. I would never eat soy.

I recently had an intolerance test done, and found that I have a high intolerance to wheat and cabbage, medium intolerance to salmon and tomatoes, and low intolerance to rice and baking powder. Both spelt and dairy were fine. I had a test done 10 years ago, which showed different results, so the body is constantly changing.

Soy is not good for anyone, and it could be that some people with hashimotos benefit from going gluten free, but I am not one of those people. There is a lot of nourishment in both grains and dairy, so unless you are intolerant, I would recommend eating high quality, organic grains and dairy.

[Sheila73 in reply to Elisabetho]

Many thanks for sharing the experience. I used to eat a lot of soya food. This definitely needs to change now. Any advice on where to do the intolerance test please, I was not unaware of such a thing.

[Treepie in reply to Sheila73]

I believe fermented soya is OK .As for food intolerance years ago there was a lab at York that tested , try google.

[Josiesmum]

I know a number of people (I worked out about 25% of my friends!) who don't have any illnesses but say they feel better off wheat so it's definitely worth trying to see if it helps.

Info on food intolerances and Hashimoto's here:

thyroidpharmacist.com/artic...

[Sheila73 in reply to Josiesmum]

Many thanks!

[BadHare]

Fermented soy is ok. I still eat miso, tamari, & tempeh, but avoid the unfermented kind.

The only way to see if gluten affects you is to cut it out of your diet for a full 3 months, & see if you notice a difference.

I feel better for eating fermented organic milk, though I don't have hashimoto's.

[humanbean]

I am hypothyroid. However, I've never had positive antibodies so my condition probably isn't autoimmune. I've also been tested for coeliac disease - blood tests, endoscopy and gut biopsies - and it came back negative.

Despite the above results I decided to try going gluten-free and I benefited enormously. I suspect the benefit in my case may be from avoiding wheat rather than gluten.

I've never tried going dairy-free. As far as I'm aware, the people who go dairy-free are avoiding animal milk products. The two substances in milk that usually cause problems are lactose (a sugar) and casein (a protein) - people can be sensitive to one or the other, both or neither. There are products on the market which are lactose-free which you could try if you wanted to. But I've never heard of casein-free milk products. I think the only way to avoid casein is to try non-animal milk products.

[phirestar]

I did a lot of research regarding food/crop production bc I live in the USA. There now seems to be a connection with zonulin and glysophate. I avoid soy bc it's a known endocrine disrupter but I think that the use of glysophate in crop/food production has a huge impact. Wheat, corn, sugar, soy and some vegetables/fruit are sprayed for yield increases. I think GF is a marketing gimmick. Bc of this, I am primarily organic or sustainable farming in my eating habits. I think that the gluten issue may have more to do with how wheat is grown/harvested and whether prior exposure has resulted in 'leaky gut'. I'm 67, continue to be my own experiment and am asymptotic. The food that I ate as a child has now tested positive for glysophate so, for example, I no longer eat many major brands of cereal but I do eat organic varieties of these. Forms of wheat, corn and sugar are in just about everything and unless organic they have most likely been gmo'd and/or sprayed with glysophate. I also don't have genes for gluten sensitivity or for lactose intolerance.