The goitrogen content of foods varies widely and can be modified.
Steaming decreases
goitrogen content by 30 %, boiling and keeping the water by 65 %, and boiling and discarding the water by 90 %.
I also recommend avoiding dairy products (not due to
goitrogen content, but rather due to dairy protein sensitivity that is present in up to 80 % of people with Hashimoto's).
Avoid eating them in large quantities raw (such as in green smoothies or juice), as cooking decreases
goitrogen content by 30 %.
Not exact matches
Cooking certain foods can increase their nutrient
content, and in addition, help to decrease «anti-nutrients» (that bind to essential minerals) and inactivate certain substances that may be problematic if consumed in high amounts (like
goitrogens).