Some grains that are typically advised to avoid or limit for individuals with thyroid issues include wheat, barley, and rye. These grains contain gluten, a protein that can be problematic for people with certain thyroid conditions.
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Gluten is known to potentially irritate the small intestine and hinder the absorption of thyroid hormone in individuals with conditions such as Hashimoto’s thyroiditis or celiac disease. Hashimoto’s thyroiditis is an autoimmune disease where the body attacks the thyroid gland, while celiac disease is an autoimmune disorder triggered by consuming gluten.
When individuals with these conditions consume gluten, it can activate an inflammatory response in the intestines, leading to damage to the small intestine’s lining. This damage affects nutrient absorption, including the absorption of thyroid hormone medication in those taking it.
Thus, it is generally recommended for individuals with thyroid issues to be cautious of gluten-rich grains like wheat, barley, and rye. Instead, they may opt for alternative grains that are naturally gluten-free, such as rice, quinoa, oats (certified gluten-free), corn, or millet.
It’s important to note that not everyone with thyroid issues needs to eliminate gluten entirely from their diet. It is advisable to work with a healthcare professional, such as a registered dietitian, who can provide personalized guidance based on individual needs and medical history.