Hi all, haven't been on much of late but reading through the advice again. Going to see GP tomorrow and request a blood test, last time I saw him he said we should do one soon so hopefully it shouldn't be an issue. However I'm going to ask about antibodies, I didn't know anything about it until coming on here and I'm wondering about it now - largely from the gluten perspective.
Last year I was doing a diet recommended by my GP, he didn't prescribe a deliberately gluten free diet but it happened to be very low in gluten and some days I was gluten free, I felt great, and I am wondering in hindsight if that was part of the reason why. I was tested for Coeliacs last November but it came back negative so I just sort of pushed it out of my mind. However, as mentioned in earlier posts, my body really isn't 'right'. And it just seems to be getting worse. The tiredness isn't even the main issue now, it's the muscle and joint pains that are taking over and making everything, including sleep, difficult. I'm young, so I feel like this isn't just a part of life. I have a healthy diet, I try to keep active day to day by walking a lot, and I do at least 1hr of exercise each week (it doesn't sound like a lot, but I'm sure many of you know how it is to build up to activity, strength etc). From my fingers up to my shoulders are the worst affected areas, but I get aches and pains elsewhere, inc. headaches, back pain and leg ache.
Do any of you have advice or experience in terms of how gluten free you've gone? What I mean is, I have some experience of going gluten free (I lived approx. 1 year gluten and dairy free, a few years back, due to a separate health problem that is now resolved). But I remember the extent to which I read packaging, buying specific stock cubes, gravies, checking spices... my diet as it stands isn't overtly dependent on typical gluten sources, such as bread or pasta, I eat pasta maybe once a week and bread maybe 2 or 3 times a week (2 slices). I feel I could easily cut out or replace these. But I'm thinking about the other things that might have gluten in - stock is important, for cooking, and oats are important to me, I understand that oats are usually find but sometimes there is cross contamination? Is that something to be concerned about if going gluten free for thyroid (ie not for Coeliacs) or from experience do you think that I might be alright with oats? Or alternatively, how do you find non-contaminated oats?
Spices. I also need spices! I figure they're just, um, spices right?!
Last but not least, cornflour. For thickening things. This should be ok, I think...