Thyroid UK
82,702 members97,735 posts

Weight Gain....Weight Loss.....Could it be Due to Modern Day Wheat?????

Could this be the reason the Paleo Lifestyle is so successful for many and for my recent 7lbs, in 2 months, weight loss, with NO effort......... because I have excluded wheat?

12 Replies

Yes, definitely! I lost a stone very quickly when i gave up wheat!! Never looked back. x


That link has this sentence:

This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin.

Which is complete rubbish. Wheat and some other grains have always contained gliadin.

Have a look at what Coeliac UK says:

There might have been changes in the precise form of the gliadins present in some varieties due to plant breeding - but that is a VERY different thing from claiming it as NEW protein. (The 60s was not an era of gene splicing!)

If he is that wrong so early, I really cannot be bothered to go further.



Sorry - that was Coeliaccom not Coeliac UK.


Been wheat-free for about 10 years now and it has made no difference to my weight, but I do feel better. Also made no difference to my thyroid levels.


I agree, have you read Dr John Briffa, escape the diet trap? My GP recommended it. It's a bit technical but very good. No grains or dairy, plus explains a lot.


Absolutey.........wheat and gluten are best avoided along with dairy, soooo many substitutes out there and you are forced to eat a far healthy diet!


If you stop eating wheat you will also stop eating sugars as wheat products usually have sugars added, and of course synthetic sweeteners too.

The hybridization of wheat was to develop an easier commodity to process commercially (note: the hybridization was not intended to improve the food value of the wheat to humans). One aspect of this was to increase the gluten in the wheat and therefore the gliadin as gliadin is part of the gluten. If you have a compromised gut gliadin can pass through the gut/blood barrier so producing an immune response which is thought lead to autoimmune problems, like Hashimoto's thyroiditis.

The importance of gluten and it's gliadin to wheat is that the grains can survive the winter and therefore perpetuate the wheat into the next and following years, it has always been there since wheat was wheat before humans meddled with hybridization. So as well as making a fluffier, puffier perhaps not good for you bread, the wheat stores better and longer.

I find I'm better off not eating wheat products and it's attendant sugars. But I do eat other grains and my guts are OK however, my guts are perhaps good because of the B12 and D3 and T3 I'm taking - I just don't really know, a sorry state, but that's the way with HypoT as far as I can see.



Hi Les,

Interesting information.....I do believe it is all down to the 'messing about' we humans do :)

I have been T3 only for more than 3 years and injecting B12 since Feb this year, with a Vit D level that was good and it is only adjusting my diet to exclude wheat, gluten, dairy and oats that has brought me normal well being.

Interestingly I have taken NO supplements since the end of September, with the exception of my b12 shot once a fortnight and I am feeling better than i have for a very long time!!!!!

Thanks for sharing your knowledge



Hi Naami Sue, pleased you are continuing to feel so much better. Thanks for the link too.

Modern Day Wheat

personally I feel that we should not dismiss out of hand the consequences of todays wheat or indeed other grains.

Funnily enough I have been looking into this much more recently.

I have never done well on grains, I am not Coeliac. (If one is Coeliac then naturally gluten is a poison and one would feel better to not be poisoned!.)

SO, in wanting to be more open minded whilst expanding my understanding on foods, I have purchased a book called Nourishing Traditions, by Sally Fallon. I was alerted to this book by chap who wrote The Mercury Diaries on which I have blogged about recently.

Sallys book and her knowledge about wheat and grains which is not new knowledge and very well documented in numerous pieces on the well respected Weston A Price Foundation website, this one is excellent reading

On reading this in the link above ...... 'In contrast to the ongoing technological experiments to which cereal products are subjected, many cultures throughout the world have long ago developed careful means of preparing all grains for human consumption. Soaking, sprouting, and souring are very common aids for grain preparation, which ensure the neutralization of enzyme-inhibitors and other anti-nutrients with which seeds are naturally endowed'

So, I am now trying to include in my diet, leavened/fermented sour dough bread. Mainly because I have now learnt that the process used for creating rice cakes is none to clever and I have been devouring them for years!!


it is becomimng clearer to me that we still potentially need mineral supplements, but their efficacy in and absorption in our bodies are much inhibited by foods we ingest and potentially supplements it seems can react in some bodies.

I am now looking into Phytates, present in all grains and Sally Fallons book makes a great deal of sense, especially the details about old cultural traditions and the preparation of grains and phytates and the effect on our bodies.

all the best



Thank you for your pearls of wisdom....I shall look at the link later..... xxx I do wonder about the eco environment within our individual bodies .... xxx


Is there really a link to a wheat intolerance and an underactive thyoid?


The majority of people with Thyroid illness have auto immune thyroid. There is a known understanding that Gluten is an irritant/aggravator for auto immune illness.

The only way to know individually is to eliminate certain foods.


You may also like...