I’m a type 1 diabetic with Hashimoto’s (because autoimmune conditions travel in packs!) and I have to say that when I eat any kind of gluten-free bread/pasta substitute, it raises my blood sugars WAY MORE than it’s gluten counterpart.
However, the BEST thing I’ve found for substituting noodles is zucchini noodles made with a spiralizer! No blood sugar spike, and it’s REAL food.
Can you clarify one topic for me?
When you eat gluten and you make antibodies for it, you run the risk of cross reactivity with TPO. Does this also mean that you run the risk of elevating you anti TPO? In other words what is the influence of gluten on the levels of TPO antibodies?