How To Kick Your Thyroid’s Ass: Update to Goitrogens and Soy, A Double Oy
Dear Thyroidians: update to Sunday’s Article, How to Kick Your Thyroid’s Ass, Goitrogens and Soy, a Double Oy. You asked, you dished, you engaged and Liz heard each and every one a’ youse.
I think it’s important to touch on the possible effectiveness of cooking goitrogenic foods in order to destroy the harmful chemicals that are known to inhibit thyroid hormone absorption and also potentially cause a goiter. Because there is no clear consensus on how long goitrogenic foods should be cooked in order to eliminate the chemicals, and because it is not clear how much of the chemicals are actually destroyed in the cooking process, I chose to not include this in the article. However, I realize now that I should have at least touched on it because it’s important for us to know that at least there are theories out there about this. Personally, I choose to limit my goitrogen intake, whether these foods are cooked or raw, but I’d encourage you all to continue your own research with this (even though from what I have read, the experts and/or the science usually seem to conflict or claim different things). Thank you to my commenters for pointing this out to me — I appreciate you people!!, Thanks for reading and being so invested in these articles!