Re: Newbie with questions re Hashi's and autoimmune?? Sorry long

April 10, 2012

Hi ,

Most of us have experienced your symptoms at one time or another. Hope you get

competent help so you can regain your health. Commonly, the American way of

eating is the downfall of most peoples' good health. Eating natural unrefined

foods has helped me tremendously. My hypoglycemia pretty much resolved itself

after I eliminated caffeine and sugar along with high starch foods from my diet.

Eating paleo has made ALL the difference.

Slightly low ALT is a good thing. Some people have AST levels below the

reference range, too. AST is also present in red blood cells, cardiac and

skeletal muscle and is therefore not actually specific to the liver. Very low

#s stem could from malnutrition that is common in Hashis. Also, alcoholic liver

disease is the most common cause of *low* AST and ALT; other causes include

uremia and diabetes mellitus. Your doctor should look at *how* low your levels

are. If they are only slightly low, then there should be nothing to worry

about. Also, in healthy individuals, ALT levels can vary 10 to 30% from one day

to the next. ALT levels can fluctuate 45% during a single day, with highest

levels occurring in the afternoon and lowest levels at night. Perhaps your

doctor can re-test at your next appointment. I would NOT be too concerned if

you are NOT having symptoms.

Any uncontrolled disease or metabolic disorder that causes an increase in

respiration can cause a decrease in carbon dioxide in the blood.

Low ESR is usually NOT important, although it can be seen when there is an

excess of red blood cells (polycythaemia), too many white cells (leucocytosis)

and with some protein abnormalities. Commonly it is used to monitor inflammation

or infection.

Your iron levels look good. Most experts say that iron should be at least 70 and

less than 120. And ideal iron saturation is around 35%. If your ferritin keeps

increasing that could indicate infection.

I cannot comment on the female hormones as there are lots of variables that are

missing.

As for gluten, I know being gluten-free has made a GREAT difference in my

health. My hubby still eats refined gluten crap food, which is his choice. Until

he takes over cooking duties he gets gluten-free meals that are also free of soy

and most dairy. Actually, I went through several years of trying to please my

family all while my health worsened rather quickly and badly. Notably, my DH is

back at his ideal weight and very thankful that I did make these changes.

Good luck to you!

~Bj

>

> Timeline by age:

>

> Teenager: irregular periods so started BCP at 18

> 32: tried getting pregnant but had difficulty and 1 MC but had success finally

at 34 and second pregnancy came easy 16 months later

> 35: After the birth of my second child, felt tired enough to start drinking

coffee (prior I was proud I never 'needed' coffee and caffine really affects me)

I had night sweats too that went away after several years

> 41+: started having enough mental fogginess, forgetfulness, confusion,

fatigue, coldness that I started went to GP

> 42: Went off BCP which helped migranes, floaters, muscle cramping but mental

issues continue, coldness, started getting dizzy upon standing (wrote of to

low/normal BP)

>

> Currently I feel I still am mentally foggy, forgetful, slowly getting

depressed, unmotivated, tired, dizzy sometimes even when just standing or

sitting, moodiness/PMS, hypoglycemic, cold, anxious/fearful/nervous,

>

> So over the last year I've seen various doctors, none of whom have really

addressed my issues. On prescribed Armour but only based on symptoms and TSH

and felt T3 and T4 were merely " academic " . I never tried the Armour though.

Another prescribed Synthroid which made me feel so horrible. I was so dizzy I

couldn't walk and had ears ringing all day so I stopped that. I just read " Why

do I still have thyroid symptoms when my lab tests are normal? " I love the

premise but can't find anyone in my area. My current endo is basically on the

wait and see plan until things get worse. With ANA and thyroid anitbodies it

seems to make sense to me that I have some autoimmune thing going on. I want to

go gluten free but concerned with a high gluten household and DH thinks GF is

borderline 'quackery.'

>

> Here are highlights of my labs:

>

> Weight: good (5'4 " and 140 but this seems to be worsening)

> BP: Low/normal around 110/70 I think

> Thyroid has small nodule on it

> TSH - usally in mid 4's but sometimes lower

> FT4 - between .90 and 1.0

> FT3 - between 2.8 and 3.3

> Thyroglobulin AB 132

> TPO 12 (0-34)

> ANA screen 1:160 positive speckled

> TIBC 258 (250-450)

> UIBC 170 (150-375)

> Iron, serum 88 (35-155)

> Iron sat 34 (15-55)

> Ferritin, serum 106 (13-150)

> Progesterone <0.5

> Estrogens <50

> Testosterone 9 (2-45)

>

> I've always wondered things like why is my CO2 always at the bottom of the

normal range (21)? Also I've had some fluctuations in several areas like WBC

where it went from 6.9 to 5.2 over the last year. Some other labs that

decreased significantly (over 18%) over the year were ESR, Westergren and

AST/ALT. What does all that mean? Is there something the docs are missing?

Where do I find a 'good' doctor who will find the underlying problem and not

just treat symptoms? What foods should I stay away from?

>

> Thanks,

>

> in land

>

April 10, 2012

Hi -

There is a file on Gluten-Free resources in our Files section that helped me

very much. I'm sorry I don't recall your history - do you have obvious digestive

symptoms, or are you just seeing if this affects your overall thyroid health?

Some starter tips on going GF: cut the obvious glutens, as you mentioned. Then

be on the lookout for soy sauce (has wheat) which is in a lot things, as well as

barley malt sweetners. Those are two huge culprits. Be very cautious of alcohol

if you drink - beer is death! And is often the way many Celiacs are diagnosed...

a Celiac friend of mine had 1 wheat beer and had to pull over while driving to

throw up. I have often had horrible stomach pains after beer in the past 20

years of my life, could never figure it out. (There are some GF beers.) Wine may

also have gluten casing on the barrels, unfortunately.

Read labels on everything. Preparing your own fresh meals (veggies, fruit,

meats, seafood, nuts) is the easiest way to ensure you're GF. As far as ethnic

restaurants go, I've found Thai is the best, Indian is second, followed by

probably Mexican. Never be afraid to ask if something has gluten, or if your

fries were fried in the same basket as breaded food. You'll eventually find your

fav restaurants where they are more savvy and sensitive - they're getting better

at this because they know the consequences can be serious for some customers.

There are various degrees of sensitivity and sharing a frier may not affect you

- basically do the best you can but be patient. If you still have a little

gluten in your diet, it could affect you nearly as much as a lot. In fact, once

I started cutting gluten, I became more sensitive to it at first - now I'm not

sure... not sure of the last time I was accidentally " glutenated " because I've

learned so much.

Hope that helps a little, and that you get some relief soon.

> > >

> > > Timeline by age:

> > >

> > > Teenager: irregular periods so started BCP at 18

> > > 32: tried getting pregnant but had difficulty and 1 MC but had success

> > finally at 34 and second pregnancy came easy 16 months later

> > > 35: After the birth of my second child, felt tired enough to start

> > drinking coffee (prior I was proud I never 'needed' coffee and caffine

> > really affects me) I had night sweats too that went away after several years

> > > 41+: started having enough mental fogginess, forgetfulness, confusion,

> > fatigue, coldness that I started went to GP

> > > 42: Went off BCP which helped migranes, floaters, muscle cramping but

> > mental issues continue, coldness, started getting dizzy upon standing

> > (wrote of to low/normal BP)

> > >

> > > Currently I feel I still am mentally foggy, forgetful, slowly getting

> > depressed, unmotivated, tired, dizzy sometimes even when just standing or

> > sitting, moodiness/PMS, hypoglycemic, cold, anxious/fearful/nervous,

> > >

> > > So over the last year I've seen various doctors, none of whom have

> > really addressed my issues. On prescribed Armour but only based on symptoms

> > and TSH and felt T3 and T4 were merely " academic " . I never tried the Armour

> > though. Another prescribed Synthroid which made me feel so horrible. I was

> > so dizzy I couldn't walk and had ears ringing all day so I stopped that. I

> > just read " Why do I still have thyroid symptoms when my lab tests are

> > normal? " I love the premise but can't find anyone in my area. My current

> > endo is basically on the wait and see plan until things get worse. With ANA

> > and thyroid anitbodies it seems to make sense to me that I have some

> > autoimmune thing going on. I want to go gluten free but concerned with a

> > high gluten household and DH thinks GF is borderline 'quackery.'

> > >

> > > Here are highlights of my labs:

> > >

> > > Weight: good (5'4 " and 140 but this seems to be worsening)

> > > BP: Low/normal around 110/70 I think

> > > Thyroid has small nodule on it

> > > TSH - usally in mid 4's but sometimes lower

> > > FT4 - between .90 and 1.0

> > > FT3 - between 2.8 and 3.3

> > > Thyroglobulin AB 132

> > > TPO 12 (0-34)

> > > ANA screen 1:160 positive speckled

> > > TIBC 258 (250-450)

> > > UIBC 170 (150-375)

> > > Iron, serum 88 (35-155)

> > > Iron sat 34 (15-55)

> > > Ferritin, serum 106 (13-150)

> > > Progesterone <0.5

> > > Estrogens <50

> > > Testosterone 9 (2-45)

> > >

> > > I've always wondered things like why is my CO2 always at the bottom of

> > the normal range (21)? Also I've had some fluctuations in several areas

> > like WBC where it went from 6.9 to 5.2 over the last year. Some other labs

> > that decreased significantly (over 18%) over the year were ESR, Westergren

> > and AST/ALT. What does all that mean? Is there something the docs are

> > missing? Where do I find a 'good' doctor who will find the underlying

> > problem and not just treat symptoms? What foods should I stay away from?

> > >

> > > Thanks,

> > >

> > > in land

> > >

> >

>

April 10, 2012

I'll keep looking around for info. I'm trying GF because of dx of hashi's. As far as I'm aware, I don't have stomach issues but more brain issues (brain fog, forgetfulness, depression, anxiety, etc). I've heard plenty of people who say the going gluten helped them. I've also read about GFCF for kids with autism, adhd, allergies and athsma as well as a doctor who got MS and did chemo and drugs but only GFCF helped her regain her ability to walk again. I realize it doesn't help everyone but it can't hurt to try it.

Hi -

There is a file on Gluten-Free resources in our Files section that helped me very much. I'm sorry I don't recall your history - do you have obvious digestive symptoms, or are you just seeing if this affects your overall thyroid health?

Some starter tips on going GF: cut the obvious glutens, as you mentioned. Then be on the lookout for soy sauce (has wheat) which is in a lot things, as well as barley malt sweetners. Those are two huge culprits. Be very cautious of alcohol if you drink - beer is death! And is often the way many Celiacs are diagnosed... a Celiac friend of mine had 1 wheat beer and had to pull over while driving to throw up. I have often had horrible stomach pains after beer in the past 20 years of my life, could never figure it out. (There are some GF beers.) Wine may also have gluten casing on the barrels, unfortunately.

Read labels on everything. Preparing your own fresh meals (veggies, fruit, meats, seafood, nuts) is the easiest way to ensure you're GF. As far as ethnic restaurants go, I've found Thai is the best, Indian is second, followed by probably Mexican. Never be afraid to ask if something has gluten, or if your fries were fried in the same basket as breaded food. You'll eventually find your fav restaurants where they are more savvy and sensitive - they're getting better at this because they know the consequences can be serious for some customers. There are various degrees of sensitivity and sharing a frier may not affect you - basically do the best you can but be patient. If you still have a little gluten in your diet, it could affect you nearly as much as a lot. In fact, once I started cutting gluten, I became more sensitive to it at first - now I'm not sure... not sure of the last time I was accidentally " glutenated " because I've learned so much.