02.01.11

New Study Finds Hashimoto’s as Prevalent as Type 2 Diabetes

Hashimoto thyroiditis, the most common cause of hypothyroidism in the United States, is generally thought to impact about 1 percent to 2 percent of women (and a significantly lower percentage of men). However, little is known about the prevalence of actual lab-confirmed cases of the disease.

So researchers at the University of Wisconsin-Madison set out to determine how many patients would be diagnosed with Hashimoto thyroiditis while being referred for thyroid cancer screening. After reviewing a database of clinical features, ultrasound images and cytology results they revealed some very surprising results, namely that Hashimoto’s disease may be much more common than previously thought.

Writing in the journal Thyroid Research, the researchers noted:

“This is the first study to show such a high prevalence of Hashimoto thyroiditis diagnosed by ultrasound-guided FNA cytology on a somewhat large cohort of patients.

Based on our study, the prevalence of cytology-proven Hashimoto thyroiditis appears to be >10% in patients with thyroid nodules. Given that the prevalence of thyroid nodules on ultrasonography or autopsy data is as high as 50%, such a high prevalence of Hashimoto thyroiditis diagnosed by cytology is noteworthy.

More strikingly, the prevalence of euthyroid [normal thyroid gland function], non-previously diagnosed, cytology-proven Hashimoto thyroiditis (euthyroid autoimmunity), appears to be >5% in our study. This condition has not been previously defined.

For comparison, its prevalence is similar to that of type 2 diabetes, which is considered to be a health care crisis.”

Whereas past studies have estimated the prevalence of Hashimoto’s at 0.55 percent to 0.8 percent, this study found the condition may impact over 13 percent of the population.

Where is the discrepancy coming from?

It’s not completely clear at this point, but researchers suggested it may be because elevated thyroid-stimulating hormone (TSH), low thyroid hormones and the presence of thyroid autoantibodies are typically used for diagnosis, when in fact the disease may be present (and only able to be diagnosed using cytology) before these clinical markers are met.

What this means is that there may very well be a pre-clinical state for Hashimoto’s during which your immune system has begun to mistakenly attack your thyroid … but typical diagnostic tools would miss it.

Hashimoto’s disease is a slow-progressing condition; it can be years before you develop any noticeable symptoms, or you may easily mistake the early signs for another illness or even “normal” aging.

However, Hashimoto’s disease causes chronic inflammation of your thyroid, which will eventually impair its ability to produce hormones, triggering hypothyroidism or subclinical hypothyroidism.

Many health care practitioners will advise not treating Hashimoto’s disease in its early stages, but this may be a crucial time to stop the disease before it progresses. By working with a knowledgeable health care practitioner who is experienced with thyroid problems, you can often stop Hashimoto’s disease and its associated complications right in its tracks.

Thyroid Research 2010, 3:11

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The Functional Endocrinology Center of Colorado is passionate about improving the lives and lifestyles of individuals with Type II Diabetes and Hashimoto’s Disease. Call us at 303-302-0930 to schedule your complimentary consultation.

01.12.11

Only 10 Spots Left

Dear Friend,

The Functional Endocrinology Center of Colorado has committed itself to reaching out to more women suffering from Hypothyroidism in 2011 than it did in 2010.  To that end we are kicking off the year with our first ever “Reversing the Trends of Hypothyroidism” FREE Gourmet Dinner Event.

If your symptoms associated with Hypothyroidism (low thyroid) still persist or they are getting worse even though you are taking your medication faithfully and your test results continue to come back “normal”, then you want to be sure to register for this event promptly.

Drs. Brandon and Heather Credeur, DC will not only be hosting the FREE dinner but will be there in person to provide in depth and eye-opening information as to why you continue to suffer with ill health despite thyroid hormones, other drugs, and normal test results. They are also planning to reveal their secrets and clinical pearls that consistently reverse the trends of hypothyroidism in their clinic.

The Event will be held at Brook’s Steakhouse & Cellar at 5:30pm on Wednesday January 19, 2011.  Brook’s Steakhouse is located at 6538 S. Yosemite Cir. Greenwood Village, CO 80111.  Their phone number is 303-770-1177.

Seating is strictly limited for the event and preference will be given to new patients.  There are only 10 seats remaining.  If the doctor determines you are a good clinical fit for care, and he/she decides to accept you as a patient, you will be awarded a $375 gift.  To confirm your reservation, RSVP to Ashley Eller at 720-210-9099 or aeller@drcredeur.com.

 

Cordially,

The Functional Endocrinology Center of Colorado

12.09.10

Holiday Foods for Diabetic, Gluten-Free Diets

At our Holiday Patient Appreciation event held December 8, our staff baked and served food appropriate for diabetic and gluten-free diets, like people with Hypothyroidism and Diabetes whom we serve.  In addition Chris Stewart from our staff did a cooking demonstration.  Here are all the recipes to enjoy during our holidays.  Some of these recipies have been adapted from recipes that appear at www.elanaspantry.com, which has several other good recipes.

Gluten Free Sesame Crackers
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup sesame seeds
2 eggs, whisked until frothy
2 tablespoons grapeseed oil

1. In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2. Separate dough into two halves
3. Line two large (12 x 16) stainless steel baking sheets with parchment paper
4. Place one half of the dough in the center of each lined sheet
5. Cut another piece of parchment paper and place it over one of the balls of dough
6. Roll dough out between the two pieces of parchment paper , until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7. Cut the dough with a knife or pizza cutter into 2 inch squares
8. Bake at 350° for 10-12 minutes, until golden brown
9. Cool and serve

Makes 96 crackers

Chocolate Bark
3 tablespoons grapeseed oil
6 tablespoons xylitol
2 cups pecans
½ teaspoon celtic sea salt
½ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon nutmeg
3 cups dark chocolate chips 73% cacao

1. In a large skillet, heat oil and agave until bubbling
2. Add pecans and stir until they are well coated, then mix in salt and seasonings
3. Cook for 4 minutes, then remove pan from heat
4. Place nuts on a parchment lined baking sheet
5. Place sheet in a 400° oven and roast for 4 minutes, remove from oven and cool completely
6. In a separate saucepan over very low heat, melt chocolate
7. Pour chocolate into a parchment lined 13 x 9 glass dish
8. Break up the pecans and sprinkle over the chocolate
9. Using a metal spatula, spread the mixture evenly back and forth to ½ inch thickness
10. Allow to sit out until set, 1-2 hours
11. Cut into squares and serve

CHOCOLATE CHIP COOKIES – GLUTEN FREE
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup xylitol
½ cup grapeseed oil
1 tablespoon vanilla extract
1 cup dark chocolate chips 73% cacao

1. In a large bowl, combine almond flour and salt
2. In a smaller bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Chill dough in freezer for 30 minutes
5. Between 2 pieces of parchment paper , roll out dough 1/4 to 1/8 inch thick
6. Using a 2 inch cookie cutter or the top of a 2 inch wide jelly jar, cut out cookies
7. Bake at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
8. Cool for ½ hour
9. In a small saucepan, melt chocolate over very low heat, stirring continuously
10. Remove saucepan from heat and one by one, dip cookies into chocolate
11. Set cookies to cool on a parchment lined baking sheet –refrigerate if necessary to harden chocolate

Gluten Free Cranberry Bars
1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup xylitol
1 tablespoon orange zest

1. Place pecans and dates in a food processor and pulse until coarsely ground
2. Pulse in oil and salt until mixture begins to form a ball
3. Press crust into an 8×8 inch greased baking dish
4. Bake at 350° for 8-12 minutes until lightly browned
5. To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
6. Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
7. Add remaining 2 cups cranberries and cook covered for 5 more minutes
8. Remove mixture from heat and allow to cool for 10 minutes
9. Pour mixture over pecan crust
10. Allow bars to set for 60-90 minutes
11. Serve

Gluten Free Almond Butter Blondies
1 (16) ounce jar creamy roasted almond butter
1 cup agave nectar
2 eggs
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in agave and eggs
3. Add salt and baking soda
4. Mix well with hand blender until all ingredients are thoroughly combined
5. Mix half of the chocolate into the batter
6. Pour batter into a well greased 9 x 13 inch pyrex baking dish
7. Scatter the other half of the chocolate on top of the batter
8. Bake at 325° for 35 minutes
9. Serve

Lemon Lavender Cookies

1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 teaspoons dried lavender, finely minced
¼ cup grapeseed oil
3 tablespoons xylitol
1 tablespoon lemon zest

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment paper lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes about a dozen cookies

Almond Joy Chocolate Bark
1 ½ cups dark chocolate chips 73% cacao
½ cup almonds, toasted
¼ cup unsweetened shredded coconut (toasted at 350° for 6-8 minutes)

1. Melt chocolate over very low heat
2. Pour chocolate into a parchment lined 8×8 inch baking dish
3. Scatter almonds and 3 tablespoons of coconut over chocolate
4. Using a spatula spread the mixture evenly back and forth to  ½ inch thickness
5. Sprinkle remaining tablespoon of coconut on top of mixture
6. Place bark in fridge for 2 hours to set
7. Break into square bars

From the Cooking Demonstration

MY FAVORITE BRINED AND ROASTED CHICKEN

This takes 3-4 days to complete the brining process, but it is easy to put together on a week night and cook over the weekend.

To 4 quarts of water, add 3 tablespoons of kosher salt and 3 tablespoons of sugar.  Stir until dissolved.

In a small saucepan add ¼ cup of water, 2 bay leaves, and 1 dried New Mexico Chile.  Bring to a boil and cook for one minute.  Allow to cool and add to the salt/sugar mixture.  Add the chicken(s) to the brine and refrigerate for 2-3 days.  At the end of the brining remove the chicken and place on a metal rack over a baking sheet.  Refrigerate overnight uncovered.  This allows the skin to dry out and it will result in a great crisp, brown skin.

I stuff the chicken cavity with lemons and garlic or whatever is in my vegetable bin.  Rub the skin with melted butter or olive oil and bake at 400 degrees until done.  This results in a moist and flavorable chicken, either hot or cold.

BASIC VINAGARETTE SALAD DRESSING

2 Tbls Lemon Juice

1/3 cup Olive Oil

1 tsp KosherSalt

½ tsp Ground Pepper

Put all ingredients into a jar and shake until mixed.

I do lots of variations of this dressing.  I may add a clove of garlic, a teaspoon of Dijon mustard, any fresh herbs I have available.  I also may change the ratio of lemon juice to olive oil.  On the buckwheat pasta I like to use equal parts of olive oil and lemon juice.  Don’t hesitate to experiment!

SHAVED ZUCCHINI SALAD WITH PINE NUTS

This is a great no cook salad to accompany a protein

2 lbs small zucchini

1/2 cup chopped basil

¼ cup pine nuts

¼ tsp crushed red pepper

Vignarette Dressin

Using a vegetable peeler slice zucchini into ribbons, about 1/8 inch thick.  Place ribbons in large bowl.  Add pine nuts, basil and crushed red pepper.  Season to taste with salt and pepper.  Toss with vinagarette.

BUCKWHEAT PASTA SALAD

1 package Buckwheat Past

Roasted Red Peppers

Scallions

Cherry Tomatoes

Sliced chicken, steak or pork

Cook buckwheat pasta according to package directions.  Add desired vegetables and meat.  Season to taste with salt and pepper.  Add vignarette and refrigerate.  You may need to add additional dressing after the pasta sits.  This tastes best after a few hours to overnight.

The Functional Endocrinology Center of Colorado specializes in helping patients with Type II Diabetes and Hypothyroidism.  To learn more about our services go to www.drcredeur.com.  To schedule a free consultation, call 303-302-0933.

12.03.10

Recognizing Hypothyroidism in Children

If your child has been displaying unusual symptoms like fatigue, intolerance to cold, trouble concentrating and learning, constipation, or poor growth, their thyroid gland could be to blame.

Hypothyroidism is most common in middle-aged and older women, but children can be impacted too. About one out of every 4,000-5,000 U.S. babies is born with hypothyroidism, according to the American Association of Clinical Endocrinologists, and it’s also possible for the condition to develop in infants, older children and teens, especially those with diabetes, rheumatoid arthritis or Down’s Syndrome.

However, the condition can be easy to miss, especially since children with hypothyroidism may not know that what they’re feeling — tiredness and sleepiness, dry skin, trouble with learning, and so on — isn’t normal, particularly if they’ve had the condition for awhile. So they may not even complain to you that they feel sick.

In the United States, babies are screened for hypothyroidism in the days after birth, as this condition can lead to mental retardation and slowed growth if left untreated. However, it can also develop later on, which is why it’s important that parents know the warning signs of hypothyroidism in children.

Along with the classic symptoms like fatigue, dry skin, sensitivity to cold, constipation, muscle aches and weakness, weight gain, stiff and painful joints, and a puffy face — which are the same for both adults and children — children and infants may also experience:

• Poor growth
• Delayed development of permanent teeth
• Delayed puberty
• Poor mental development
• Trouble feeding
• Poor muscle tone

If you notice any of these signs or symptoms, it’s important to have your child’s thyroid levels checked, as early intervention now can save your child from a lifetime of related health problems.

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The Functional Endocrinology Center of Colorado is passionate about improving the lives and lifestyles of individuals with Type II Diabetes and Hashimoto’s Disease. Call us at 303-302-0930 to schedule your complimentary consultation.