Danielle Dubois, Guest
How To Eat To Be Thyroid Healthy
The ORGANic series on MindBodyGreen will focus on eating for your organs. Each installment will discuss a different organ, signs that it’s out of whack, and how to help remedy the symptoms with food and lifestyle choices. Every organ in the body plays a role in your overall health, and it’s important to learn how to pick up on the subtle (or obvious) signs that it’s time to take action. Today we’ll examine how to eat for the thyroid to become more thyroid healthy.
How I know it’s time to show my thyroid some love:
- Sweeps up iodine from the blood to combine it with the amino acid tyrosine to create hormones T3 and T4
- Every cell in the body relies on T3 and T4 hormones to regulate metabolism and generate energy
- Is controlled by the pituitary gland and the hypothalamus
- Manufactures the hormone that regulates calcium and phosphorus
The craving: carbs – Make the switch to Thyroid Healthy
Gluten can causeautoimmune responses that may trigger thyroid problems. It also contains goitrogens! There are a ton of non-gluten choices out there like rice and spelt bread. Find ones that are organic, minimally processed, and have small ingredient labels. Avoiding gluten is one of the best ways to be thyroid healthy.
Many cruciferous—veggies, kale, brussels sprouts, and turnips—contain Isothiocyanates, which can also interrupt thyroid function, so be sure to quickly blanch these to help break down the chemical. You do NOT want to avoid these veggies as they’re high in iodine and if you happen to have them raw, don’t fret—they’ll do more good than harm.
For zinc content, try oysters and horseradish, organic/raw dark chocolate (find ones with low sugar content) and pumpkin seeds.
One of my go-to meals is romaine wraps with avocado, Hiziki, radish sprouts and horseradish with a dash of himalayan salt and dried garlic. It’s delicious and SO easy.
If you think you may have a thyroid issue consult your doctor.
About the Author
Danielle DuBoise is a New York City-based entrepreneur and co-founder of Sakara Life, an organic, plant-based meal delivery program that sources fresh, local ingredients to provide optimized nutrition for busy urbanites.Hailing from the spiritual mecca that is Sedona, Arizona, Danielle came to New York City as a chemistry collegiate. Supporting herself through school as an actress and model, she found herself caught in the throes of a dysfunctional relationship with food and dissatisfied with her own body. A search for a life change, a more soulful connection with food and a desire for continued education in the health sciences led her to study at the renowned Institute of Integrative Nutrition (IIN). After graduating from the program and successfully transforming her own relationships to her body and food, Danielle combined her personal experience with her nutrition expertise, to create a meal program that has helped thousands of individuals change their lives through the healing powers of food. Danielle’s work with Sakara has been featured in the NY Times, Refinery29, Vogue, GLAMOUR, and Sakara Life has been named the #1 Organic Meal Delivery Service by Gwyneth Paltrow’s GOOP. You can learn more about Danielle, her journey, and Sakara Life by visiting www.SakaraLife.com. She originally wrote this article for MindBodyGreen.com. Also check out Danielle’s MBG Video Course, Eat Your Way To Your Best Body! Follow her on Twitter.
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