Not exact matches
Another benefit of cooking cruciferous vegetables like broccoli is that it reduces the
goitrogenic chemicals in these
plants that block the production of thyroid hormone.
The enzymes involved in the formation of
goitrogenic materials in
plants can be at least partially destroyed by heat, allowing you to enjoy these foods in moderation when they are steamed or cooked.
We can pull individual elements out of
plant foods and prove they're toxic — refined starches, sugars,
goitrogenic compounds, tannins, selenium, etc... and yet point that out to a PB advocate and they'll scream about how that isn't «whole food», that it's reductionist... and yet those same PB advocates rely on data from isolated compounds in animal foods.
Everyone needs iodine, but this is especially important for people who want to eat well, since many healthy
plant foods like flax, soy, and broccoli have what are called
goitrogenic compounds, which can interfere with thyroid function in people with marginal iodine intake.
Luckily, I have also read and been informed that the enzymes involved in the formation of
goitrogenic substances in some
plant foods can be partially destroyed by heat.
Goitrins, thiocyanates, and nitriles are all
goitrogenic chemicals derived from natural
plant pesticides called glucosinolates.