Skip to main content

Iodine and Thyroid Disease

It seems that thyroid disease is more prevalent now than ever in our society. More and more people are prescribed remedies like Synthroid and levothyroxin to treat hypothyroidism, the disease that slows the activity of the thyroid gland. A better understanding of the disease and some causes rooted in diet may be able to normalize thyroid function. The thyroid gland is tiny, but it can affect so many finctions of the body and mind. A malfunctioning thyroid might be the cause of: fatigue, depression, joint soreness, weight gain, infertility, increased sensitivity to the cold, dry skin, puffy face, hoarseness, elevated blood cholesterol levels, muscle aches and stiffness, thinning hair, impaired memory and more. To my surprise, it has even been linked as a cause of carpel tunnel. Iodine is known as a halide, a class of elements that also includes chlorine, fluorine, bromine and perchlorate. These other halides compete with iodine, and are often taken in by the iodine receptors in place of iodine. The prevalence of these other halides in processed food, water supplies and livestock feed contributes to low iodine levels. In the 1960s, communities began fluoridating drinking water. In 1980, many bread companies replaced iodine in flour with inexpensive bromine. The result is a generation struggling with low thyroid levels. It's caused by a lack of iodine in the tyroid gland and soft tissues in the body. Iodine was once plentiful in our soil, but modern agricultural practices have depleted this essential element from our farmlands. Many processed foods are known as “goitrogens.” That is, they block the absorption of iodine into the body. Dr. John Bergman, a Huntington Beach, Calif. chiropractor, advocates for natural solutions for hypothyroidism. If you have 47 minutes, watch his brilliant video on YouTube. Avoid those “goitrogens” and seek fresh foods that can be natural sources for iodine. These include sea vegetables like kelp and kombu, blueberries, strawberries, potatoes, navy beans, spinach, scallops, cod, cow's milk, shrimp, eggs, sardines, salmon and tuna. Foods you want to avoid include anything made with soy, soybean oil, soy sauce and cruciferous vegetables, like cauliflower, broccoli, bok choi, cabbage, garden cress, kale and brussels sprouts. Sodas and sugared beverages also tend to block iodine absorption. Supplements like tyrosine, iodine and selenium can combat the ill effects of goitrogens and help restore thyroid function. In an article titled “The Great Iodine Debate” by Sally Fallon Morrell (http://www.westonaprice.org/modern-diseases/the-great-iodine-debate/), studies are reported where 12.5 mg up to 50 mg of iodine helped purge bromine and other halogens from the system, restoring thyroid function in part or in whole. In your kitchen, avoid those iodine-inhibiting foods and opt for healthier options that promote overall thyroid health.

Comments

Post a Comment

The Atomic Kitchen Table
Thanks for your comments and idea-sharing!

Popular posts from this blog

Going Curdless: Tips to Avoid Curdling

A good rule of thumb for cooking with dairy products, including cream, milk, eggs, butter, cheese and mayonnaise, is:  patience! Sauces made with milk,  cream and cheese may curdle for several reasons: not enough fat content.  Skim milk will curdle more than heavy cream, and low-fat creams and cheeses are more likely to curdle than their whole-fat compadres. too high heat.  Cream sauces must be cooked at low temps. Use a thermometer to ensure temperatures stay lower than 175 degrees F. too much acid.  Cream should be added last (with exceptions like lemon juice). Wine can be very acidic, and should be reduced.  any ingredients should be of medium temperature before cream is introduced, as it will separate at boiling. How curdling occurs: Dairy fats combine to form a rubbery mesh, which squeezes out water. One possibility to prevent curdling is Carrageenan.  There are three kinds, and Lambda Carrageenan is best for sauces because it is water solub...
9 comments
Read more

What Happens In Your Freezer (Pt.1)

The freezer has changed food in America and around the world. I’m fascinated with the story of Clarence Birdseye, who discovered that flash-freezing fish was a practical way to ship seafood to distant inland locations. His name became a brand synonymous with many frozen vegetables and cooking staples. Alas, not everything freezes as well as freshly harvested seafood and vegetables. Here’s a description of foods that freeze badly and what happens. ( Source: National Center for Home Food Preservation ) Cabbage, cucumbers --   These become limp, waterlogged and quickly develop an oxidized color, flavor and aroma. These can be effectively frozen as marinated products. However, “freezer slaw” and “freezer pickles” won’t maintain the same flavor or texture as regular slaw or pickles that were not frozen. Celery, Cress, Lettuce, Parsley, Endive, Radishes – Limp, waterlogged and these also change color, flavor and aroma. Potatoes, baked or boiled – These become soft, crumb...
Post a Comment
Read more

Avoiding Green Eggs

I do not like green eggs and ham...  well, I'll live with the ham, but there's no need to have green eggs.  If Sam-I-Am knew the secret of cooking perfect eggs, they would not turn green. Even without Seussificaton, egg yolks do turn green.  Here is why: Yolks contain iron.  Egg whites contain hydrogen sulfide, and where the yolks and whites meet, those two chemicals react.  Given sufficient heat, as in overcooking, the yolks will develop a green-colored film.  Even though they are less appetizing, the chemical reaction does not change the flavor of the eggs. There's another way for eggs to turn green.  Cooking or storing eggs in an iron skillet or a metal pan will turn them green as the iron ions from the pan react with the sulfides in the eggs. Kevin Murray, president of Tasteful Events Catering in Rochester, N.Y., offers a few tips to prevent green eggs.  “I am usually cooking in volume, but it definitely depends on t...
2 comments
Read more