Dear Thyroid^TM

For those who haven’t been following this column and my health journey from the beginning, I’d like to ask you to head on over to The Nourished Life blog and read a piece I wrote for the site this week.  But before you do that, let me give you a little background.

I based this column, How To Kick Your Thyroid’s Ass, on a Dear Thyroid letter I wrote, in which I mentioned I was working on kicking my thyroid’s ass, meaning, it wouldn’t get the best of me and I would find some way to get it working better.  That one line prompted this entire column, whose focus is on natural lifestyle choices, and food and the many ways it can help or hurt the body.

In short, food is science too, and I think that often gets overlooked.  Dietary choices aren’t only a means to lose weight or a caloric equation, they are scientific reactions within the body that can prevent, or contribute to disease.  And it’s funny to me that dietary solutions to symptoms and illness get marked as “alternative” because, since when is science an “alternative” approach?  In my opinion, dietary solutions aren’t in the financial interest of a doctor or pharmaceutical company, which is why they have been branded as “fringe”, “alternative”, “unsafe”, and “ineffective”.  The reality is, however, some doctors and researchers dedicate their entire lives to the discipline of food science.  Take the Rudd Center at Yale for example.  These people spend their waking lives studying food, it’s scientific components, and the effect of those on the body.  So how does this get lost in the doctor’s office?

You can hate me (in the comments section, wink wink), but I believe that our current medication-only approach in much of Western medicine (for the chronically-ill) is inevitably flawed because it does not address root problems of sickness.  Addressing root problems are considered alternative and controversial, and actually support financial interests that have nothing to do with the patient.  Patients who are on medication for years and never truly feel good or normal (even with balanced numbers) know this all too well.  My post for The Nourished Life blog goes in to this.

If we start looking at food as scientific reactions within the body, we can start relying on it more for better wellness and be less scared of its “alertnative-ness”.  Goitrogens, food allergies, inflammation, hormones, genetically-modified foods, vili damage, iodine deficiency or overload, enzymes, antinutrients, bacteria, lectins, amino acids, fatty acids, chemicals in industrial food, food contamination (mercury in fish, ammonia in beef, aflatoxins on nuts and seeds), irradiation, and the list goes on — all science.

My story of food and health and my Hashimoto’s in un-medicated remission started with food science.  Over the months, I’ve recommended a ton of great books, the ones I used in my journey, in hopes you’ll also benefit from it.  Another book I’d like to suggest today is “Win The War Within” by Floyd Chilton, Ph.D.  This book explores the epidemic of inflammation in our country, and how so many diseases are actually related, though they may not seem like it, via inflammation: diabetes, asthma, lupus, eczema, inflammatory bowel disease, allergies, cancer, obesity, arthritis, dementia, atherosclerosis, psoriasis, and so many others.  Because autoimmune diseases, by nature, are inflammatory diseases, I’d suggest this book to anyone with autoimmune thyroid disease, or any inflammatory condition.  Along with extensive science and research, Chilton also provides a food plan that has been proven to reduce inflammation and inflammatory disease.  Let’s use this science to our advantage.

Until Next Week

Love Always,

Liz

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This week I’m introducing you to a lovely lady who’s devoted herself to food and healthy, natural living. Elizabeth Walling, of The Nourished Life is a food blogger, mommy, and traditional foods advocate blogging her way to better health and real food awareness.  And I love her story; it goes like this:

My name is Elizabeth Walling, and I have a passion for finding nourishment in life through food. I believe healthy, nourishing meals are a missing link today – without nourishment our bodies and minds can’t function at their best. It can be really hard to find meaning in life and become who you want to be without nourishment from real food. I know this from personal experience.

Like many people, my journey to health began with the best of intentions, but I was on the wrong path: a path filled with vegetable oils, tofu and skim milk. A path which I discovered to be strewn with misery, self-doubt and anger.

But this all began to change in 2008 when I discovered eating more natural fats is actually healthy. Then I found Nourishing Traditions and a whole new world of nutrition: one that includes butter and raw milk, local meat and eggs, kefir and sauerkraut. And I realized this path was different. It was a path filled with satiation and contentment, joy and laughter. I’d had no idea real food could literally bring a smile to my face.

So I’ve asked Elizabeth some questions this week, in hopes we can learn from her, expand our food knowledge, and determine what plan is best for us.  Here’s what she said:

Q: Your blog is called The Nourished Life. What does this mean exactly and what is your perspective on food?

A: When I first read Nourishing Traditions, the title really drew me in and made me want to start taking care of myself. I wanted to bring that feeling into my blog. And for me, living a nourished life has a lot to do with real, traditional foods, but it also means living in a way that is fulfilling to you. I also use the term “journey” a lot on my blog, because I want to make sure people realize healthy living isn’t something you learn overnight. It’s those small changes which add up over time that make the real difference.

Q: How long have you been interested in food and The Weston A. Price Foundation (WAPF)? How did you become interested in them?

A: I heard about Nourishing Traditions around the time my son was born about four years ago. My mom gave me a copy of Diana Schwarzbein’s book about the same time. Unfortunately I didn’t pay attention to either of these great books for another two years, when my mental and physical health were going downhill and I wanted some answers. I was already interested in eating healthy, but at the time I had bought into conventional ideas (you know, like don’t even think about touching eggs or real butter). I went to Schwarzbein first, and a few months later got a copy of Nourishing Traditions. I was just floored and fascinated by the wealth of information in that “cookbook,” and that’s when I really began my real food journey.

Q: Do you think food is directly related to health?

A: Without a doubt. I’m living proof: I am a totally different person on real food. Before, when my diet was full of vegetable oil spreads and tofu, I was a mere shadow of myself. I didn’t have a clear idea of who I was or where I was going. Life had kind of lost its luster, and when you’re in your early twenties that’s not a good sign! Food may not solve everything, but I truly believe it is the foundation of successful living.

Q: Do you think we face negative consequences when we put poor quality foods in our bodies?

A: Yes, probably more than most people think. Food used to be considered medicine. Now we just use conventional medicine like prescription drugs to mask the problems caused by a faulty diet. I can’t imagine how many health problems could be solved if more people ate real food!

Q: Do you have any personal experience with good food and better health?

A: Oh, yes. Dieting, over-exercising and stress gave me plenty of health problems. I had digestive issues, acne, embarrassing mood swings, trouble sleeping, feelings of hopelessness and anxiety (to name a few). All of these problems have significantly improved since I’ve started eating more traditional foods.

Q: Among other things, you believe in fermented foods and their health benefits. Do you have any tips or recipes to share with us?

A: For one thing, only do what you can handle at any given time. It’s so easy to jump in head first and burn out. The sauerkraut recipe in Nourishing Traditions and Eat Fat, Lose Fat is very easy and great for beginners. It was my first fermented food recipe. All you need is shredded cabbage, sea salt and whey. Then my mom came up with a great idea to add some whey to store-bought organic ketchup and let it sit in the pantry for a couple days. Viola! Easy fermented ketchup that the kids actually like.

Q: Do you find that it’s hard to eat healthy while being busy with work, and family, and life? How do you manage?

A: I think finding a balance between all those things isn’t easy for anyone. Honestly, I’ve managed by making my life very simple. I don’t do a lot of extracurricular activities. We spend a lot of time at home, a lot of time together as a family. I also try to keep meals fairly simple, and I let the kids get their own snacks like leftovers, fruit, nuts or cheese so I’m not constantly preparing food. Doing traditional foods does take up extra time, so I try to focus on just a few areas instead of trying to do everything. For instance, I do make homemade raw milk yogurt (in the easiest way humanly possible for me) and I do a lot of bone broth. Those are doable for me.

Q: Do you have any tips for eating healthy when eating out?

A: That’s a tough one. It’s hard to eat out in a healthy way, so what we do is eat out occasionally and don’t worry too much about it. But I know for many people eating out is a way of life, so in that case it’s good to pick a higher-end restaurant that might actually use genuine ingredients. Otherwise, try to avoid the fried stuff. Those vegetable oils are not your friend.

Q: What’s your favorite food blog?

A: Gosh, it’s not easy to choose–I follow a lot of blogs. I devoured Kelly the Kitchen Kop and Cheeseslave when I first discovered real food bloggers. There’s also a great blog called 180 Degree Health that is entirely unorthodox but inspiring nonetheless, and the comments are as entertaining as the posts.

Q: What’s your (food) guilty pleasure?

A: Mainly chocolate and rich desserts. I can really go for chocolate ice cream sometimes (Haagen Dazs is my favorite) . And then my other weakness is Italian food. Whether it’s pizza or fettuccine alfredo, I can really drool over that stuff. So I indulge occasionally and don’t let myself feel guilty about it. Life’s too short to give up everything!

Were you familiar with “traditional foods”, Weston A. Price, or Nourishing Traditions before reading Elizabeth’s story? If so, what has your experience with them been?  Do you feel better when eating traditional/real foods?  Or, if this is your first exposure, do you think you’ll read more?

Until Next Week,
Love Always,
Liz

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I was speaking to another Dear Thyroid lady this week about candida (that is, my immune system that is slowly recovering from being over-run by the stuff), and the most effective treatments in combating it. I do take several probiotics every day to help with this (I will be posting a resource list for HTKYTA in weeks to come, so you can see just which products, probiotics too, I find most effective and helpful). But, I know, intellectually, that a probiotic is not the best source of beneficial bacteria that I could potentially be ingesting. Naturally fermented foods are actually the best source for this immune-boosting, gut-healing bacteria. This means I have to get over my mental barrier with fermented foods. I may be a very adventurous eater, but I have a real problem with some fermented foods. It’s just a mental block, and it’s keeping me immobilized by candida.

Recently, I started trying (yet again) to incorporate real, healthful fermented foods into my diet — the same foods and the same way traditional cultures have eaten for thousands of years (kimchi, sauerkraut, yogurt, pickles, etc.). But keep in mind that fermented foods vary and some are pasteurized, heated, or force-fermented and devoid of good bacteria. So today, I’ve compiled a list of probiotics we can acquire from untraditional sources — those other than a pill supplement; that is, from real foods with live cultures.

Zukay sells a line of salsas, salad dressings, and relishes, all full of probiotics and live cultures: carrot ginger, cucumber mint, red pepper cilantro, sweet basil onion, and others. All products are raw and contain no soy. This would be a simple way to introduce fermented foods into your diet — simply add to salads, atop proteins, or dip with chips.

The Body Ecology Diet website (based on the book by author Donna Gates) offers a line of probiotic drinks that are fermented and contain the good bacteria we need, while still being tasty and refreshing. It is interesting to note that many of these drinks are grain-fermented, some from sources of gluten. However, the website claims that due to fermenting, no detectable gluten has been found in the products. Flavors include passion fruit, coconut, dong quai, whole grain, and innergy.

Recently I came across Coconut Aminos (essentially, a condiment that is used as a substitute for soy sauce), at Whole Foods. Besides being raw and naturally fermented, other health benefits include the fact that this product is soy-free and gluten-free (great for thyroid peeps who haven’t found a replacement for soy sauce or other soy- and gluten-derived condiments). The product is also rich in minerals, and essential amino acids that the body requires for muscle rebuilding and nervous system function.

And lastly — Rejuvenate Foods.  I’m a fan of the company and have been eating more of their raw sauerkraut recently, as well as on and off in the past. It’s good; yummy in fact, and I can actually feel a difference within minutes of eating — I feel better, and lighter (physically and mentally). Though, they also offer entire lines of other items, including salsas, kimchi, fermented salads and veggies, and various nut and seed butters. I buy their products at my local health food store.

Which fermented products do you use? Do you have a mental barrier with fermented foods too? Would you consider trying any of these, or other products that are fermented and contain good bacteria?

Until Next Week,

Love Always,

Liz

Also, Quin and Ericka, please email me your shipping info — you were announced as last week’s Shakeology winners, but we haven’t heard from you! Email me your addresses to claim your goodies!

I always love to introduce you to companies that provide their customers with healthy, nourishing, weight-friendly things to eat and cook with. This week is no different, and I am so pleased to bring you a product from one of our thy-ladies, the lovely and generous Beth Young. This product, called Shakeology — a nutritional drink — is not only full of wholesome ingredients, but also, purportedly, can aide in everything from weight loss to energy boosts to defense against colds.

Now, me being the skeptic that I am, I made sure to really look into Shakeology and carefully scoured its ingredients list. I have to say, I am impressed, and that, after all, is pretty difficult to do (impress me, nutritionally). (You can find PDFs of the ingredients lists here). Included in the shake are things like maca, spirulina, flax seed, chia seed, MSM, spinach, sprouted quinoa, green tea extract, wheat grass, a superfruits blend, even probiotics (my fav!), and others, depending on the flavor. Shakeology is also gluten- and caffeine-free, though it does contain dairy and soy; so, be aware — for those watching their intake.

According to Shakeology:
Shakeology is a nutritional protein shake that provides a wide spectrum of healthy nutrients in a low-calorie formula. Whether you use it as a meal replacement for weight loss or simply to ensure your body gets all the nutrients it needs for optimal health, Shakeology takes the guesswork out of nutrition.

What’s in it?
Shakeology contains over 70 ultra high-quality ingredients conveniently located in one glass, to deliver nearly all the nutrients you need to maintain a healthy diet. It’s good for you—and good for everyone—because everyone’s diet is deficient in some of the key nutrient groups packed into just one Shakeology serving:

- Protein from whey, which is highly absorbable, gives you 8 essential amino acids that help you build muscle, lose weight, support brain function, and keep your skin and bones healthy.
- Vitamins and minerals support optimum health.
- Antioxidants boost the immune system and help reduce free radical damage that can lead to heart disease, heart attacks, blood pressure, and stroke.
- Phytonutrients support immune function and have anti-inflammatory properties. Many phytonutrients have antioxidant properties as well.
- Prebiotics support digestive and immune health.
- Digestive enzymes help in the digestion of foods and increase the absorption rate of those foods for optimum health.

Let me say, I have never used this item myself, so I can’t endorse it. I wouldn’t be able to use it because of the dairy and grain, but in my mind, it’s reading like a wonderful nutrient-dense alternative for those who are busy or too overwhelmed to cook something nutritious. Here’s what Beth, our thyroid lady, Shakeology user and supplier, has to say about it:

I started drinking Shakeology in September 2009 after hearing about the good results it had for other people since it’s release in March 2009. After trying out a few different recipes for the Chocolate flavor, I found a few I liked and began making a shake every morning as my breakfast. A week or two went by and I began to notice that my energy level would pick up within the first 10-15 minutes of drinking it. I didn’t feel jittery like I did when I drink coffee, but I felt energetic, more awake. Funny thing was, I didn’t attribute that to the Shakeology at first because it had become such a part of my routine & my concoctions I made with it tasted so good I had forgotten how good it was for me. A month goes by and I notice my digestive tract is more regular than usual (which hadn’t been the case for awhile due to the side effects of varying thyroid levels) & my energy level continued to stay up for a longer period of time without that big crash you can get from drinking coffee or caffeinated soft drinks. For me, that was reason enough to keep drinking it. Before I would have days that I could barely keep my eyes open while driving into work and/or driving home from work. I have those days less and less often now.

Being hypothyroid, I really didn’t think this drink would help me lose weight, which has been another positive for others that drink it. At most, I have lost a pound or two while drinking Shakeology but I have noticed that I am able to maintain my weight very easily just by drinking it daily. I noticed this after drinking it continually for about two month and, for me, that is a huge positive! I am very close to my “ideal” weight so having something to help me maintain it is very exciting to me. I also use it as an additional way to keep my immune system strong. Although, I have had to fight off a few colds/bugs the past month or so – when I drink Shakeology everyday (along w/ taking my other vitamin supplements recommended by my doctor) I feel like it’s an extra boost to the immune system, which during these winter months is very important. With these positive results after four months of drinking Shakeology, I am happy to share it with others that have thyroid conditions and hopeful that you see many (if not more!) of these same results.

So this week, we’re giving away a gift set from Beth and Shakeology to two lucky readers! To enter, leave a comment explaining why you think you would like Shakeology. If you link this post on Twitter or Facebook, Digg or StumbleUpon, let us know in the comment box and you’ll receive another entry. If you email this post to five friends, and tell us here in the comment box, you’ll get yet another entry. Good luck and spread the word to your friends and family struggling with their weight, or those who may be too busy to cook nutritious food at every meal! The giveaway will close this Saturday at midnight, and the two winners will be chosen by Random.org and announced next week!

(Please note: because Beth is being so gracious and supplying the items for the giveaway herself, entries are open to those who live in the continental U.S. only.)

Until Next Week,

Love Always,

Liz

Have a question, comment, story, love letter, or rant/rave to send me?: Liz@DearThyroid.com