Limit raw cruciferous vegetables by cooking them to reduce goitrogens that may affect thyroid hormone production.
Moderate soy intake, especially if you have an existing thyroid condition.
Choose gluten-free alternatives if you are sensitive or have Hashimoto’s thyroiditis.
Minimize processed and sugary foods that can trigger inflammation.
Monitor iodine intake — both deficiency and excess can disrupt thyroid health.
Serving and Storage Tips:
Prepare cooked versions of cruciferous vegetables like steamed broccoli or roasted Brussels sprouts.
Store fresh veggies in the fridge and consume them within a few days to maintain nutrients.
Opt for minimally processed, homemade meals whenever possible to control ingredients.
Variations:
Swap soy milk for almond or oat milk.
Try gluten-free grains like quinoa, rice, or buckwheat.
Replace sugary snacks with fruits or homemade nut bars.
FAQ:
Q: Can I never eat broccoli or cabbage again?
A: No — you don’t need to eliminate them completely. Cooking them reduces compounds that may interfere with your thyroid.
Q: Is it bad to eat seaweed if I have hypothyroidism?
A: It’s best to be cautious. Seaweed is rich in iodine, and too much iodine can worsen thyroid issues.
Q: Should I avoid all soy products?
A: Not necessarily. Moderate, cooked soy consumption is usually fine for most people without thyroid disorders.
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