Chris Masterjohn on Cholesterol and Heart Disease
February 9, 2012 §
Its long, and it is a bit challenging, but there are some interesting points
- cholesterol when losing weight (and reversing NAFL)
- goitrogenic foods and iodine
OK, so there are a few different classes of goitrogenic foods, and the way preparation affects them is different depending on the class. The most common that people on an ancestral diet are probably going to be eating is crucifers. So, crucifers, for example, include broccoli, brussels sprouts, cauliflower, cabbage, collard greens, kale, kohlrabi, mustard, rutabaga, turnip, bok choy, arugula, horseradish, wasabi, watercress, maca, and even canola oil is a crucifer.
crucifers have natural pesticides called glucosinolates, and these can be metabolized when we chew the crucifer or when we chop them up and so on.
I think the RDA is still 150 microg, and there are people out there who are using 50 mg, so I suspect that if you were taking 1 mg, for example, then that should be well more than sufficient to take care of the goitrogens themselves. But again, like you said, with environmental bromine exposure and so many other things, it’s possible that people may need more than that. But I think if we’re just talking about goitrogens, then that should be enough.
- hashimotos and iodine supplementation