Theory/Hypothesis: Could gluten (found in wheat) have coated my intestinal walls making it hard to absorb nutrients and/or BROCCOLI (A goitrogen) was BLOCKING iodine from getting into my body.
Provided that I have an iodine deficiency, and the iodine deficiency causing temporary hypothyroidism?
Since I have eliminated gluten, as well as broccoli (both of these products prevent iodine from being absorbed), iodine seems like it has been able to make it into my system, so my test results are indicating hyperthyroid because I am “over-medicated.”
My theory/hunch has been that if I continue to 1. (chronological) be gluten-free and 2. avoid goitrogenic foods) the iodine will absorb in my body to where I eventually will no longer need thyroid replacement hormone.
Brain teaser: Was the prevention of iodine absorption caused by GLUTEN or excess ingestion of GOITROGENS?
To further research: CAUSES OF IODINE DEFICIENCY: GLUTEN AND/OR GOITROGENS?
UPDATE: GLUTEN IS SAID TO BE A GOITROGEN! I AM DEAD ON IN MY RESEARCH!
SO, could it be that the COMBINATION of GLUTEN + GOITROGEN has caused my AUTO-IMMUNE CONDITIONS!
Continued thoughts: My body now, and more each day, “should,” in theory, be able to obtain, or rather absorb, more and more nutrients now that it LACKED due to gluten. Experts say:
“Even worse, the immune response to gluten can last up to 6 months each time you eat it. This explains why it is critical to eliminate gluten completely from your diet if you have fibromyalgia, chronic fatigue syndrome, lyme disease, celiac, and any other auto-immune disease. There’s no “80/20″ rule when it comes to gluten. Being “mostly” gluten-free isn’t going to cut it. If you’re gluten intolerant, you have to be 100% gluten-free to prevent immune destruction of your thyroid.”
VERY IMPORTANT, FOLKS!