Gluten isn’t the only reason to avoid wheat with Hashimoto’s hypothyroidism

By October 28, 2016 Uncategorized No Comments

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If you are managing your Hashimoto’s hypothyroidism through functional medicine, then you know you should avoid gluten.

Turns out gluten isn’t the only culprit when it comes to an immune reaction to wheat.

New research suggests non-gluten proteins are also a source of those immune reactions to wheat.

Wheat proteins called ATIs can also trigger reactions in Hashimoto’s patients

The new suspects are a family of proteins called amylase-trypsin inhibitors, or ATIs  While they make up only four percent of the proteins in wheat, ATIs can trigger powerful immune reactions that can spread from the gut to other tissues in the body, such as the lymph nodes, kidneys, spleen, and even the brain.

ATIs are also shown to inflame pre-existing chronic conditions, including Hashimoto’s hypothyroidism, multiple sclerosis, asthma, rheumatoid arthritis, non-alcohol fatty liver disease, lupus, and inflammatory bowel disease.

And, ultimately, ATIs contribute to the development of gluten sensitivity.

At this time, it’s not entirely clear how much of a role ATI proteins play compared to gluten. We know from previous research that people with symptoms of gluten sensitivity have been shown to react to several different types of gluten, as well as lectins and agglutinin.

The evolution of understanding wheat sensitivity

It used to be celiac disease was the only recognized immune reaction to wheat. Celiac disease is an autoimmune condition that affects a small percent of the population and requires medically invasive diagnostic criteria.

Only more recently has mainstream medicine begun to accept non-celiac gluten sensitivity. Newer research, the sheer volume of gluten-sensitive patients, and the explosion of the gluten-free market has made gluten sensitivity impossible to deny.

The research also shows an undeniable connection between Hashimoto’s hypothyroidism and gluten sensitivity, a link that is slowly being understood as Hashimoto’s awareness grows.

For decades, patients who tested negative for celiac disease or even gluten sensitivity (standard testing is severely limited) have been told “It’s all in your head.” Today, the scientific legitimacy of an immune reaction to wheat is growing, especially for those with Hashimoto’s hypothyroidism.

Gluten reactions occur in brain and elsewhere

Symptoms of gluten sensitivity can include digestive issues such as abdominal pain and symptoms similar to irritable bowel syndrome (IBS). However, common symptoms not related to the gut include headaches, joint pain, eczema, brain fog, and a number of dysfunctions related to the brain and nervous system.

Of course, many people see their Hashimoto’s hypothyroidism worsen.

Research on wheat immune sensitivity continues

Research continues and in the future, it may be your doctor recommends an “ATI-free” diet instead of a gluten-free diet for managing Hashimoto’s hypothyroidism.

Either way, if you have Hashimoto’s, avoiding it is the best choice for your long-term health.

Joni Labbe

About Joni Labbe

Dr. Joni Labbe is a board-certified clinical nutritionist specializing in science-based nutrition with a focus on women's health issues. She has successfully helped pre-menopausal and menopausal women regain and maintain their health since 1995. Dr. Labbe is the author of the Amazon #1 Best Selling book Thyroid & Menopause Madness and It’s Not Just Menopause: It’s Your Thyroid. She is also a professional speaker, radio personality, fitness expert, and former host of “Healthier Way With Dr. Labbe.” Dr. Labbe is one of the country’s leading authorities on thyroid disorders, including Hashimoto’s disease. Dr. Labbe has also authored numerous articles and blogs on health, nutrition, and thyroid health, as seen in Naturally Savvy, Thyroid Nation, and Fox News. She is a Board Certified Clinical Nutritionist, Doctor of Chiropractic, and has post graduate training in Functional Neurology, Functional Endocrinology, Functional Blood Chemistry Analysis, and earned a Diplomate and Fellow in Nutrition from the American Association of Integrative Medicine.

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