EVERYWHERE YOU LOOK YOU FIND FOODS MADE WITH WHEAT. BUT WHEAT IS NOT WHAT IT USED TO BE
cardiologist William Davis points out that the wheat we’re eating today is a far cry from the wheat of 50 years ago; it has been genetically modified almost beyond recognition. Wheat, and most other gluten-containing grains, also contain a protein called gliadin which is toxic to many cells in the body. When gliadin is ingested, some of it inevitably gets into the bloodstream. The immune system then marks it for destruction, but because gliadin is very much like thyroid tissue, that immune response can adversely affect the thyroid gland as well as the gliadin. This sets up an inflammatory response that destroys thyroid tissue. People with thyroid problems, including Graves’ disease and Hashimoto’s thyroiditis, should avoid gluten completely. Not just a little. Completely.
I have a good friend with a long history of hypothyroidism. She followed a diet plan with no gluten for a month and lost 20 pounds. She also felt fantastic. On a family vacation, she ate a muffin. And gained 10 pounds—within two days. She has a PHD in nutrition and is a nurse. She didn’t make this up. That one muffin set her system