Gluten-rich grains such as wheat, barley, and rye are known to potentially irritate the small intestine and hinder the absorption of thyroid hormone. This can be particularly problematic for individuals with certain thyroid conditions, such as Hashimoto’s disease or gluten intolerance.
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Hashimoto’s disease is an autoimmune disorder where the immune system attacks the thyroid gland. People with this condition often have sensitivities to gluten, and consuming gluten may trigger inflammation and further damage to the thyroid gland. In addition, gluten can also cause intestinal inflammation, leading to malabsorption of essential nutrients, including thyroid hormones.
It is important to note that not everyone with a thyroid condition will have a negative reaction to gluten. However, many experts recommend that individuals with thyroid issues consider reducing or eliminating gluten from their diet to determine if it improves their symptoms.
While wheat, barley, and rye are the primary sources of gluten in the diet, there are other grains and foods that are naturally gluten-free and can be consumed as alternatives. These include rice, corn, quinoa, buckwheat, millet, and oats (if they are certified gluten-free).
If you suspect that gluten might be affecting your thyroid function, it is essential to consult with a healthcare professional or a registered dietitian who specializes in thyroid health. They can provide personalized guidance and recommendations based on your specific needs and medical history.