I also have negative reactions to yoghurt. I dug up a study a while ago that suggested lactobacilli make opioid peptides more available for absorption and you get a faster hit from them as a result. They also mess around with your prostaglandins. Fermented milks and eicosanoid biology.

Do you think there might be a difference between yogurt and milk calcium availability? I read somewhere it is ionic vs. colloidal? But I don’t know much about this idea. Also, here we only have good A1 type yogurts (failsafe appropriate lactobacilli) and I find that they will make me have stress and make me to have irritation in my eyes and a feeling of extreme alert (which can be ok, perhaps for short term functioning)…now it just occurs to me, do you think this might be another type of neurological issue with amino acids…perhaps, tyrosine vs. tryptophan? Because, I find if I do have even Guernsey (which is A2, no?) general pasteurized milk, I feel very sleepy, which I usually attribute to the opioids, but maybe for me it is more than that….? (It too research on the internet that yogurts are suppose to have greater tyrosine vs. tryptophan). Sorry, just thinking out loud here. I suppose I need to make a more structured approach to my tests and assumptions, as a proper scientist

“The loss of appetite is a reaction to the problem rather than the cause of it.”

Ja, that would be the logical way of thought lol.

I am following you results…firstly, I am very happy for you that you’re finding some of the relief!

If you do not mind, I have some questions to inquire about your thoughts on UHT processed milks. I have many of the same patterns of symtoms you have described (especially the brain fogged reactions, and I need intense concentration for my job- computers- which has also kept my options for kcals, too, very limited at the moment…) now and previously, and I would really like to give the calcium theory a go, trouble is I am so reactive the the cow opioids and the only A2 milks here are all the UHT…

Does UHT increase a chance of amine build up which is why failsafers often have negative response? Or is it some other mechanism at play? Or do you think the surplus of calcium might alleviate/override the negative response to UHT processing of the milk anyway?

thanks Emma!

LOL. My partner says the same thing about me! I see food intolerance symptoms everywhere. When my diagnosis of myself was reactive hypoglycaemia, I saw that everywhere… Now I wonder how many of those people have thyroid problems… I know what you mean about overcompensating. I always try and throw out ten different theories even though one theory has a big arrow over it and is blinking!

Sometimes intuition is a good thing though.

this sounds awful. Hope you get something sorted soon

Best wishes

Chris

I think I became mildly hypothyroid at age 29 after a particularly stressful few months, both personally and professionally, (I’m 47 yo now), but it wasn’t diagnosed for about 15 years, despite numerous but mild classic symptoms (low basal temp that the nurses used to joke about, infertility, some weight gain, extreme fatigue & sleep disruption, loss of outer eyebrows, rising TSH, serum lipid changes, dull mental processes, irritability, etc. My doc kept attributing it to age and motherhood, and wanted to prescribe meds for symptoms. My metabolism was never the same after age 29 (went from chronically underweight to always somewhat curvy in a very short time, and slightly later plump). After a period of gaining weight in my late 30s and early 40s (due to a well-used bread machine) and then restricting carbs to lose the weight and maintain at about 125 pounds, my hypo thyroid symptoms became much, much worse and my doc was no help at all. I took matters into my own hands and learned everything I could, then found a better doctor (despite the long distance and and paying out of pocket, it was worth it!). It took two years of tinkering with thyroid treatments (and doc hunting) to feel close to normal again.

I now suspect the high gluten content in the bread machine recipes and later the soy and added gluten in the low carb pita breads I used during the first year or two of my low carb way of eating were at least somewhat responsible for the sharp increase in hypothyroid symptoms. Now I take T4 and T3 (I absolutely need some T3 with the T4 for the best function, either from natural thyroid extract or Cytomel) and am soy and grain/gluten-free (sort of primal/paleo is how I would describe my diet).

Hope you get good treatment. It takes persistence and a lot of legwork finding a good doctor (good thyroid treatment is not easy to come in in the UK with NHS, from what I understand via various thyroid forums I read).

The loss of appetite is a reaction to the problem rather than the cause of it.

I have to wait for my test results before acting. If it turns out I have Hashimoto’s, stimulating my thyroid is a bad idea as it makes the immune system attack my thyroid faster.

I’m sure once the doc gets around to prescribing me some thyroxine I’ll get my appetite back!