If you have hashimotos grains or no grains? What about dairy?

[higheruniverse]

If you do eat grains which ones are best?

What about dairy?

[greygoose]

I have Hashi's, and I eat grains and I eat dairy. Tried giving them up but it didn't make me feel any better. So, I thought, the least I could do was feed myself something I enjoyed while I suffered!

We're all different and we all have to find out for ourselves what we can comfortably eat, and what makes us feel bad. Before I was diagnosed, I knew I couldn't eat strawberries, walnuts, corn or pears. But, that improved as my thyroid levels rose. Till then, I just had to avoid them. But I have never been able to tolerate soy, not even soy sauce. That makes me feel so bad.

There are no hard and fast rules about what to eat and what not to eat, only suggestions about what we can try cutting out to see if it makes us feel better. If cutting these things out doesn't make us feel any better, no point in continuing to avoid them. But, only try one thing at a time.

[Aurealis]

Like greygoose, i have hashis and I don’t restrict my diet either, try to have a wide range of foods and I don’t touch supplements at all. That said, I try to stick to just one slice, or sometimes two of bread per day. I always feel that porridge is very well suited to me and wheat only in relatively small quantities. I avoid the highly processed sliced white bread sold in supermarkets. I eat dairy but am careful to heat milk first thing in the morning as it seems to irritate my stomach. Sorry greygoose but I eat soy too with no problem! For a long time I tried low fat to keep the weight off but have found I feel much better not doing that. Buttered toast here I come!

[greygoose in reply to Aurealis]

Well, soy is a pretty awful thing to eat, whether you're hypo or not. But, I have a bad reaction to it, so that's why I don't eat it - plus most soy products taste pretty ghastly! No hardship for me to avoid it!

[Aurealis in reply to greygoose]

Sorry I misunderstood thought you meant that not being able tolerate soy sauce made you feel bad. If you don’t like it that’s fine! x

[crimple]

I have Hashis and felt better for avoiding gluten and dairy. I have to avoid eggs and chicken and soya too, due to diagnosed intolerances! I find Arla milk and cream OK but also use rice, almond or cashew milk. I am OK with butter and hard cheese. As GG and Aurealis say you need to try "dropping" one thing at a time and see if you notice any difference without it or when you reintroduce the food.

[SmallBlueThing]

Khorasan/kamut flour is anti-inflammatory, but has a pronounced flavour and is more expensive, so I keep it down to a quarter of the flour I use for baking.

Apart from selenium, dark rye has higher mineral content than other grains. It needs to be sourdough to have a decent flavour, and produces a dense loaf. Due to family pressures I've been back to baking wholemeal (wheat) yeasted bread for a few months, and don't notice any difference.

Buckwheat and millet are gluten-free options, but not really for breads. I like oat groats and could easily spot a wheat berry among them, but never have, so have high confidence my supply is gluten-free (not that it's a concern of mine).

Like rye and oats, barley could have been a staple for generations of my forebears. Its soluble fibre is considered good for cardiovascular health.

Most of the liquid milk I consume is as home-made kefir. I have bone broth and drink cold cistus incanus tea with my pills, and don't need to have more liquid as drinks.

[E_lizab8]

I have hashi and am celiac with fructose intolerance also feel better with lower carbs and higher fat. I can eat eggs and dairy(full fat) in moderation but very little fruit or sugar/sweetners and try to eat mostly only veggie carbs. I make my bread with maize starch,tapioca flour,yellow maize meal, flax meal and kefir, have one slice a day and only have rice or gf pasta about once a month. Love oats but they dont suit me so stick to almond meal , flax meal and ground pumkin & sunflower seeds for making quiche and cheesecake bases and buckwheat/ cornmeal/cornstarch/rice flour/flaxmeal for other baking. Love the flavour flax gives to my bread, even my hubbie likes it but better toasted like most gf bread.

[Lois49]

All bodies are different. If you go on an exclusion diet for a month and then introduce different foods you will discover which foods you can tolerate and which to avoid.

I was gluten free for 2 years , but after this testing realised that all grains ,corn included, sugar and all dairy made me ill.

[higheruniverse in reply to Lois49]

That’s hard to deal with but what a healthy diet you must have because if this.

I’m vegetarian and avoid gluten and am researching diet choices for me.