Other things I've considered are thyroid (use dulse flakes for iodine as seasoning;
reduced goitrogenic foods); and exercise (am moderately active so don't think this is an issue).
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.
Steaming certain vegetables, especially those in the cruciferous family like kale, bok choy and broccoli, can help
reduce their goitrogenic effects.
Cooking kale, brussels sprouts, broccoli, and other similar veggies, however,
reduces the goitrogenic substances that you want to avoid.
Not exact matches
Easy recipe for homemade kale chips that preserves the nutrients and
reduces the potential for thyroid damage from the
goitrogenic substances in this popular leafy...
Cooking also
reduces the potential
goitrogenic effect of maca *.
Cooking them
reduces the glucosinalate content that is largely responsible for the
goitrogenic effect.
Cooking and steaming can help
reduce the overall
goitrogenic impact of these foods, so be sure the majority of your goitrogens are not raw.
Apparently, they contain anti-nutrients like phytic acid that interfere with mineral absorption, have a
goitrogenic effect, and are also xeno - estrogenic and act to
reduce libido and inhibit fertility.
In addition, sprouting does nothing to
reduce the phytoestrogen content of the soybean nor does it mitigate the powerful
goitrogenic effect on the thyroid gland.