07/02/2015
What is Hypothyroidism?
Hypothyroidism is a condition in which the
thyroid gland fails to secrete sufficient thyroxine
and triiodothyronine. When thyroid hormone
production is below normal, all body functions
slow down leading to a sense of mental and
physical sluggishness, weakness, and weight
gain. Chronic cases can lead to dull facial
expression, drooping eyelids, hoarse speech,
thinning or dry, brittle hair, dry skin, myxedema
(swelling of the skin and soft tissues), menstrual
disorders, bradycardia, pericardial effusion,
constipation, depression, paresthesias, ataxia,
and anemia. Recent studies also show a link
between gluten-intolerance and hypothyroidism.
Symptoms of Hypothyroidism
Fatigue, lethargy, slower movements
Memory loss
Depression
Constipation
Weight gain
Intolerance to cold
Dry skin and hair
Goiter (enlarged thyroid gland)
Puffy eyes
Heavy menstrual period
Risk Factors and Causes of Hypothyroidism
Gender (occurs four times more in women than
men)
Age (increases with age, especially women over
50)
Genetics
Obesity
Hashimoto's thyroiditis
Radiation therapy for cancer
Treatments for Hypothyroidism
For both hyper- and hypothyroidism
Use your thumb and fingertips occasionally to
press very gently along the front of your neck
just below the Adam's apple to feel for lumps
and bumps. If you feel lumps or bumps this may
signal thyroid trouble.
For Hypothyroidism
Limit the amount of goitrogenic foods.
Goitrogens can interfere with iodine absorption
into the body and can lead to an enlargement of
the thyroid gland, suppressing the thyroid
function. Example foods include: broccoli,
Brussels sprouts, cabbage, cauliflower, kale,
millet, mustard greens, peaches, pears, radishes,
rutabaga, soybeans and soy products (including
tofu), spinach, strawberries, and turnips. Cooking
the vegetables listed will remove most of the
goitrogens found in them.
Avoid soy products (miso, tofu, edamame, etc.)
Avoid gluten grains and sugars
Add iodine-rich food to your diet: try using sea
vegetables like nori in your soups or kombu when
you cook beans.
Use iodized salt found naturally in unrefined
Kosher, sea and marsh salts.