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Keep in mind that the person with the thyroid hypofunction is a non-paleo person, he is not a scientist and not familiar with leaky gut syndrome or any other paleo terminology. Nonetheless, maybe there's some interesting "in a nutshell" stuff out there. Many thanks in advance. |
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There is a book called "Why do I still have Thyroid Symptoms when my Lab Test are Normal" by Dr. Datis Kharrazian. It is a great book geared towards Hypothyroid patients, and very easy to understand. It goes into detail about how Gluten products are dangerous for thyroid patients, especially those with autoimmune thyroid disease, which is about 90% of the patient population. Its also discusses the importance of digestion, and the dangers of chronic inflammation brought about by processed foods. Might be a good start if they already know they have a thyroid problem. You can find it on Amazon for about $10. -Adam |
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Paleo Helps Woman Get Off Thyroid Medication! http://robbwolf.com/2012/06/04/11360/ Also read 2 books: Why Do I Still Have Thyroid Symptoms? When My Lab Tests Are Normal: A Revolutionary Breakthrough In Understanding Hashimoto's Disease and Hypothyroidism by Dr. Datis Kharrazian, DHSc, DC, MS, MNeuroSci, FAACP, DACBN, DABCN, DIBAK, CNS - chiropractic doctor AND Iodine: Why you need it, Why you can't live without it by Dr. David Brownstein, MD For more Paleo Diet hacks: Are people curing hypothyroid??? - PaleoHacks.com http://paleohacks.com/questions/106904/are-people-curing-hypothyroid#ixzz1wsKV6BzQ I have to believe iodine and selenium is fairly important especially if consuming goitrogens and fermented vegetables. My husband and I were consuming about 1-2 pounds of COOKED goitrogenic vegetables per day with no supplemental iodine or selenium. We were using sea salt which doesn't have much iodine. We started to develop symptoms like fatigue, feeling cold, cold hands etc. These symptoms happened in both low carb and higher carb contexts, although higher carbohydrate may mask thyroid symptoms - this was mentioned multiple times at Paleo FX in Austin. Within days of slow adding kelp supplementation (building from 150 mcg to currently 600 mcg over a month) and 150-200 mcg of selenium daily we notice a big difference in energy and not feeling cold. We have also limited our goitrogens by eliminating fermented vegetables since we do fine with raw dairy for probiotics. We thought cooking and eating lots of saturated fat would take care of the goitrogens, but apparently that wasn't enough for us. So I compiled this list to help those trying to limit goitrogens or have had a similar experience. Non-Goitrogenic Produce Avocado - improves thyroid function Banana, Plaintain Berries (except strawberries), Cherries, Citrus (lemon, lime, grapefruit, orange, etc.), Melons Apricots, Dragonfruit, Starfruit, Grapes, Guava, Kiwi, Lychee, Mango, Apple, Pineapple, Pomegranate Nightshades - Peppers (sweet/bell and hot), Eggplant, Tomatoes, Potatoes Squashes - Cabeza, Zuccinni, Yellow, Butternut, Pumpkin, Bittermelon (Corolla) technically fruit Peas, Green Beans, Carrots Okra Asparagas, Artichoke Lettuce, Celery, Cucumber Herbs - Oregano, Basil, Thyme, Parsley, Cilantro, Parsley Mushrooms Onions, Leeks, garlic, shallots, chives http://en.wikipedia.org/wiki/Goitrogen Goitrogens are substances that suppress the thyroid gland by interfering with iodine uptake, which can, as a result, cause an enlargement of the thyroid, i.e., a goitre. Fermented Vegetables in brine (salt water) NOT vinegar have high Goitrogens since the bacteria convert more to that form as in Sauerkraut, Kimchi, Pickle, etc. Certain raw foods (cooking inactivates some of the goitrogens, except in the cases of soy and millet) have been identified as goitrogenic. These goitrogenic foods include: Cassava (Tapioca), Sweet Potatoes, Rutabagas, Radishes (inc. Daikon), Turnips Soybeans (and soybean products such as tofu, soybean oil, soy flour, soy lecithin) (High) Pine nuts, Peanuts, Flaxseeds, Lima Beans Millet (High) Strawberries, Pears, Peaches (low) Bamboo shoots Spinach Vegetables in the genus Brassica (cruciferous) Bok choy, Choy sum, Mizuna Tatsoi, Broccoli, Broccolini, Broccoflower, Kai-lan (Chinese broccoli), Rapini, Cauliflower Brussels sprouts, Cabbage, Chinese cabbage Canola (Rapeseed), Yu Choy, Collard greens, Mustard Greens, Kale Horseradish Kohlrabi Mustard (low) Despite being generally a stimulant, caffeine (examples: coffee, tea, cola, chocolate) acts on thyroid function as a suppressant. Indeed some studies on rats suggest that excess caffeine in conjunction with a lack of iodine may promote the formation of thyroid cancers. Masterjohn recommends no more then 5 servings of goitrogens/week and Kresser no more then 3-6 servings/week for anyone with thyroid issues. Paul Jaminet, Chris Masterjohn, and Chris Kresser have written well on this. http://www.westonaprice.org/basics/bearers-of-the-cross Fermentation makes soy goitrogens worse! http://blog.cholesterol-and-health.com/2010/10/fermentation-does-not-neutrailize.html https://s3.amazonaws.com/ppccontent/PPCGoitrogen.pdf For more Paleo Diet hacks: Have you had a possible iodine and/or selenium deficiency (or symptoms of it) on an ancestral diet even with cooking goitrogens? - PaleoHacks.com http://paleohacks.com/questions/111727/have-you-had-a-possible-iodine-and-or-selenium-deficiency-or-symptoms-of-it-on#ixzz1tZqqlDIu For more Paleo Diet hacks: Hypothyroidism? - PaleoHacks.com http://paleohacks.com/questions/82040/hypothyroidism#ixzz1wsL1qMzy |
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