Taka
Mon, May-19-08, 17:16
Thyroid Toxins: The Double-Edged Swords of the Kingdom Plantae
By Chris Masterjohn
Abstract Plants produce many toxic substances to defend
themselves from insects and other herbivores. Because some of
these may be healthful to humans in small amounts by helping
to rev up our defenses against toxins, it is important to rely
on human epidemiological evidence and experimentation using
whole foods in live animals rather than test tube science.
Such research has indicted several classes of foods that may
exert a toxic effect on the thyroid gland and thyroid hormone
metabolism in humans; we call these foods goitrogenic and we
call the chemicals responsible for this effect goitrogens.
Goitrogenic foods include soy, millet, cruciferous vegetables,
cassava, lima beans, flax seeds, almonds, and fruits and fruit
seeds of the Rosacea family. Millet flavonoids are more
dangerous than others.
Cooking and fermenting do not destroy millet or soy
goitrogens; in fact, they make these foods more goitrogenic.
Millet goigrogens are present in both the bran and the
endosperm. Traditionally prepared millet that is dehulled,
fermented and cooked into a porridge is associated with goiter
in humans. Microwaving crucifers reduces the average
isothiocyante yield to one-half; steaming them reduces this
yield to one-third; boiling them for a half hour and dumping
out the water almost entirely eliminates this yield. The
effect of microwaving and steaming is dependent on the
individual's intestinal flora and is thus highly variable,
whereas the efect of boiling is more reliable and constant.
Fermentation makes crucifers more goitrogenic. The most
effective way of removing cyanogenic glycosides is by crushing
the tubers and leaching them in running water for several
days, and by blanching and boiling the leaves. Dietary iodine
is able to overcome the effect of cyanogenic glycosides,
moderate amounts of crucifers, and is probably able to
overcome the effect of soy flavonoids. It is not able to
overcome large amounts of crucifers or any amount of millet.
People who have resilient health while eating these foods
should continue to eat them with impunity. However, people
who have thyroid problems or other problems associated with
iodine deficiency or cyanide exposure should consider
experimenting with the following dietary restrictions: 1)
eliminate millet; 2) moderate soy and only consume it with
additional sources of iodine; 3) limit crucifer intake to
five servings per week, only eat more than this if ti is
boiled, and match one's crucifer intake with extra iodine;
4)avoid foods with cyanogenic glycosides unless they are
extensively boiled or crushed and leached in running water
for several days, and match one's cyanogen intake with extra
iodine and vitamin B12-containing foods or supplements (but
not cyanocobalamin). These foods are not inherently unhealthy
but simply contain chemicals that have the capacity to hamr
the health of some people under some circumstances; this is
true of all foods. Experience always trumps theory, so the
individual should use this information as but one tool with
which she or he can experiment to find the most appropriate
diet for herself or himself.
SOURCE: http://www.cholesterol-and-health.com/Goitrogen-Speci-
al-Report.html
By Chris Masterjohn
Abstract Plants produce many toxic substances to defend
themselves from insects and other herbivores. Because some of
these may be healthful to humans in small amounts by helping
to rev up our defenses against toxins, it is important to rely
on human epidemiological evidence and experimentation using
whole foods in live animals rather than test tube science.
Such research has indicted several classes of foods that may
exert a toxic effect on the thyroid gland and thyroid hormone
metabolism in humans; we call these foods goitrogenic and we
call the chemicals responsible for this effect goitrogens.
Goitrogenic foods include soy, millet, cruciferous vegetables,
cassava, lima beans, flax seeds, almonds, and fruits and fruit
seeds of the Rosacea family. Millet flavonoids are more
dangerous than others.
Cooking and fermenting do not destroy millet or soy
goitrogens; in fact, they make these foods more goitrogenic.
Millet goigrogens are present in both the bran and the
endosperm. Traditionally prepared millet that is dehulled,
fermented and cooked into a porridge is associated with goiter
in humans. Microwaving crucifers reduces the average
isothiocyante yield to one-half; steaming them reduces this
yield to one-third; boiling them for a half hour and dumping
out the water almost entirely eliminates this yield. The
effect of microwaving and steaming is dependent on the
individual's intestinal flora and is thus highly variable,
whereas the efect of boiling is more reliable and constant.
Fermentation makes crucifers more goitrogenic. The most
effective way of removing cyanogenic glycosides is by crushing
the tubers and leaching them in running water for several
days, and by blanching and boiling the leaves. Dietary iodine
is able to overcome the effect of cyanogenic glycosides,
moderate amounts of crucifers, and is probably able to
overcome the effect of soy flavonoids. It is not able to
overcome large amounts of crucifers or any amount of millet.
People who have resilient health while eating these foods
should continue to eat them with impunity. However, people
who have thyroid problems or other problems associated with
iodine deficiency or cyanide exposure should consider
experimenting with the following dietary restrictions: 1)
eliminate millet; 2) moderate soy and only consume it with
additional sources of iodine; 3) limit crucifer intake to
five servings per week, only eat more than this if ti is
boiled, and match one's crucifer intake with extra iodine;
4)avoid foods with cyanogenic glycosides unless they are
extensively boiled or crushed and leached in running water
for several days, and match one's cyanogen intake with extra
iodine and vitamin B12-containing foods or supplements (but
not cyanocobalamin). These foods are not inherently unhealthy
but simply contain chemicals that have the capacity to hamr
the health of some people under some circumstances; this is
true of all foods. Experience always trumps theory, so the
individual should use this information as but one tool with
which she or he can experiment to find the most appropriate
diet for herself or himself.
SOURCE: http://www.cholesterol-and-health.com/Goitrogen-Speci-
al-Report.html