Hashimoto’s Thyroiditis

Hashimoto’s Thyroiditis. Sounds alarming, doesn’t it? Even more frightening: autoimmune disease. However, I am not scared. I am emboldened.

Many years ago a test result for thyroid antibodies was positive. With all the symptoms I’d had back then, I didn’t give the larger picture of autoimmunity much thought. Today I am revisiting it, which explains why I’m doing the Paleo Diet.

Grains are inflammatory. Especially gluten, the protein in wheat. The Paleo Diet Lifestyle site explains how human beings didn’t eat grains for 97% of their existence, yet now our USDA food pyramid encourages 6-11 servings of them per day.

And Robb Wolf’s book, The Paleo Solution, states this: “Once the gut lining is damaged (by eating grains, dairy, or legumes) we are at exceptionally high risk of autoimmune diseases such as Hashimoto’s thyroiditis.”

Did you know that mercury can induce autoimmunity? Here’s a study done with mice who drank water laced with mercury. Increased doses of mercury caused increased autoimmune response in the mice. Yes, you are reading Debbie Downer’s blog. But my point is this: metals, chemicals, foods we’re not designed to eat…they are all in this lovely world we live in, and they are increasingly, alarmingly, in our bodies. So we keep researching. And doing the best we know how to do.

Just two weeks ago I wasn’t ready to take such a bold step (no grains/legumes etc). Surely one needn’t be 100% gltuen-free for life? What a depressing way to live! But if you don’t feel great, what’s the point? When you’re ready, you’re ready. This recent revisit of the autoimmune topic is making me want to see how my body does best. And that just may be on a hunter-gatherer diet.

It’s only been five Paleo days but my skin is looking pretty radiant. And my end-of-day little bloating is gone. I do not feel deprived because I make sure to have my fridge stocked with blueberries and raspberries. Another favorite snack is almond butter and apple. Dinner tonight was a tossed green salad with roasted chicken. I’ll keep you posted.

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