More on Parasites

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Did you know that there is actually a very good chance that you could have a yeast or parasite infestation?

The human body is literally crawling with hundreds of strains of yeasts and bacteria. The digestive track alone holds more than three pounds of bacteria. In the right balance, these bacteria are necessary for proper digestion and nutrient absorption. Probiotics, the beneficial bacteria in the gut, are a form of bacteria, though they have a tremendous positive impact on our health.

When these beneficial bacteria in the digestive track get out of balance, problems begin. A large number of factors can facilitate the disruption of this balance of bacteria, including diet, certain medications, stress, contact with infected sources, and others.

The body is also host to yeast, which is naturally occurring and not specifically dangerous in proper amounts. Yeast overgrowth, on the other hand, which is rampant in today’s world, can have a tremendous negative impact on overall health and fertility. Many people are (unfortunately) familiar with vaginal yeast infections, but these infections are often symptomatic of a much larger body-wide infection.

The most disturbing invaders to our bodies, in my opinion, are parasites, though sadly, most people carry these guys around too. Studies have found that most people, especially those with chronic diseases and cancer, are host to at least one kind or parasite.

Parasites can range from tiny organisms, visible only by microscope to long tapeworms (several feet long).  They can enter the body through food, drink, contact with animals or infected person, or even just skin contact, and parasite infections can last for years.

How Do We Get Yeast and Parasites?

Yeast and parasites can enter the body a variety of ways, depending on the type. Candida Albicanis, the most common and difficult to remove type of yeast, occurs naturally in the body in small amounts.

When a person eats lots of glucose and fructose (remember the body turns all sugars, starches, grains, and even fruit into glucose for digestion), it feeds the normally occurring yeasts and parasites and allows them to multiply abundantly. Some pharmaceuticals, and especially hormonal birth control and antibiotics, can deplete the digestive track of the beneficial bacteria needed to keep yeast and parasites in check, and lead to an overgrowth or infestation.

Yeast especially, can multiply rapidly in the presence of any high carbon substances like sugar. Yeasts are also able to convert sugar into alcohol in the body, just as it does in the beer and wine fermentation process. This is one reason that people with severe yeast overgrowth experience symptoms like brain fog, lightheadedness, and nausea.

Treating yeasts, parasites, and other fungi in the body is a three step process. First, the invaders themselves must be killed, then they (and the toxins they created) must be flushed from the body, and finally, the body must be supported in healing and regenerating itself.

How to Tell If You Have Yeast or Parasites

There are many symptoms directly or indirectly associated with yeast and parasite overgrowth. If you have several of these symptoms, there is a really good chance that you have an infestation or overgrowth.

Symptoms of Yeast and Parasite Overgrowth:

  • Lowered immune system and constant illness
  • Rectal itching, especially at night
  • More than one vaginal yeast infection
  • Sores on the mouth or lips or white spots inside mouth
  • Constant tiredness
  • Difficulty sleeping and waking up
  • Toe fungus or athletes foot
  • Bloating and gas
  • Allergies
  • Sensitivity to food or chemicals
  • Sensitivity to the smell of strong perfumes or cigarette smoke
  • Rashes or itching around genitals in men or women
  • Recurrent bladder infections
  • Food cravings, especially for sweet or starchy foods
  • Intestinal cramps
  • Endometriosis
  • Psoriasis or eczema
  • History of antibiotic use
  • History of steroid use including inhalant or asthma medication
  • History of contraceptive use
  • Brain fog or mental fuzziness
  • Menstrual irregularities including irregular periods, heavy bleeding, cramps, PMS, or anovulation
  • Anxiety or depression
  • Floaters or spots in the eyes
  • Muscle or joint aches
  • Constipation or diarrhea
  • Previous or current cigarette smoking
  • Use of fluoride or consumption of fluoridated water
  • History of high sugar/carbohydrate consumption

If left untreated, Candida, yeast, and parasite overgrowth have been linked to a plethora of chronic conditions. Yeast and Parasites are often found in people with the following conditions:

  • Infertility or permanent fertility damage
  • Cancer
  • Multiple Sclerosis
  • Arthritis
  • Osteoporosis
  • Malnutrition
  • Vitamin Deficiencies
  • Chronic Fatigue
  • Leaky Gut Syndrome
  • Kidney Stones
  • Chron’s Disease
  • Skin conditions including eczema and psoriasis
  • Insomnia and sleep disturbances
  • Digestive problems of all kinds

Natural Remedies for Yeast and Parasite Infestation

The good news is that there are some natural treatments that are effective at helping the body kill and remove yeast and parasites. If you suspect that you have an overgrowth, you might consider some of the treatments below:

Dietary Adjustments- If you do have yeast or parasites, any sugars at all can feed an infestation and make removal very uncomfortable. If you are embarking on a natural treatment for Candida, fungi or parasites, remove all sources of natural sugar from you diet, including sources like honey and fruits. Some Stevia is ok once in a while, but avoid anything that gives the body a sugar source and feeds yeast or parasites. Consider also avoiding dairy for 1-2 weeks to give you body a boost.

Sweat- As your body kills off parasites and yeast, their by-products must be removed from the body, along with the toxins that they might have bound to. Some of these are best removed through the sweat glands, so let your body sweat by exercising, taking cayenne supplements and getting in hot tubs or saunas during the healing process.

Diatomaceous Earth- This is a naturally occurring substance that has amazing ability to kill parasites, yeast and parasite eggs. It is naturally high in silica, which is necessary for hair, nail and skin growth, and has other trace minerals as well. It can also help restore body tissue and improve digestion. If you decide to take this supplementally, start with 1 tsp per day in 8 ounces of water and work up to 1-2 TBSP a day until yeast symptoms disappear. Read info below on Herxheimers reaction! Also, make sure to use food grade Diatomaceous earth! More info here.

Apple Cider Vinegar- Another easy and effective remedy for Candida and parasites. Apple Cider Vinegar is high in B-vitamins and very nourishing to the body. It help the body’s pH neutralize and improves digestion. It is well known for killing yeast and improving skin condition. Some people are leery of vinegar, as a fermented product, when they have a yeast infection. While some fermented products like beer and wine can feed yeast, Apple Cider Vinegar undergoes a much different fermentation process and produces a completely different reaction in the body. It tastes awful, but after taking it for a while, you will become more tolerant of the taste, and your body will start to crave it. Start with 1 tsp up to 3 times a day about 30 minutes before each meal (some people can’t handle it before breakfast!). If you handle this well, this dosage can be increased to a tablespoon.

Probiotics- Probiotics restore the helpful gut bacteria that is wiped out by yeast or parasites (or antibiotic or oral contraceptive use). Probiotics are necessary to restore proper intestinal flora, even after yeast and parasites have been removed. A high quality probiotic supplement should be included, taken according to product instruction. Do not take probiotics within an hour of Apple Cider Vinegar or Diatomaceous Earth! You might also consider drinks like Kombucha and Water Kefir to help build up probiotic levels, or whole plain full-fat yogurt.

Cinnamon- Cinnamon is a natural remedy for parasites and fungus. Take ½ tsp of a high quality cinnamon powder in water up to three times a day.

Vitamin C- Besides being an excellent antioxidant and immune support, Vitamin C is helpful in yeast/parasite removal. If you have symptoms of yeast and parasites, take 5,000 mg (5 grams) per day spread out in 2-3 doses. Do not take vitamin C at the same time as calcium/magnesium as they will neutralize each other. High consumption of Vitamin C may cause loose bowel movements, especially when yeast and parasites are being removed. This is not necessarily worrisome, but if it bothers you, adjust the dose down until symptoms go away.

Coconut Oil- Coconut Oil is naturally anti fungal and very nourishing to the body. Hopefully, you are using it in your cooking by now, but consider taking several tablespoons a day additional as an antifungal support. This will also help support the hormones and reproductive system. To make it easier to take, dissolve a couple tablespoons in a hot tea of choice and drink. The first couple sips will be coconut oil, and then you will just taste the tea.

Garlic- To help remove yeast and parasites, finely mince 1-2 cloves and drink in a cup of water before meals.

Olive Oil- Also an antifungal that supports removal of parasite and yeast waste. Add 1-2 TBSP or more to salads or veggies, or take supplementally.

Other Herbs known to help with yeast and parasites: Oregano Oil, Thyme, Peppermint, Rosemary, Olive Leaf Extract and Grapefruit Seed Extract.  If you have a severe case of yeast or parasites, consider using on of these potent herbs, but do your research first!

Herxheimer’s Reaction

I mentioned above that removal of yeast and parasites can be uncomfortable at times. This reaction, named after the German dermatologist who discovered it, is basically the discomfort caused by the die off of yeast and parasites and the body’s attempt to remove them. The faster you attempt to treat symptoms and the more potent remedies you take, the higher your chance of experiencing this reaction.

It is best to be on an anti yeast/parasite diet for several weeks before starting supplements to help minimize this reaction.  Starting with small doses of Apple Cider Vinegar and Diatomaceous Earth and then working up will also help keep die off symptoms at bay.

You may even find that you “catch a cold” a week or so after starting to treat your yeast and parasite symptoms. This is actually a mild Herxheimer reaction, and backing down supplements and drinking more water should help it pass quickly.

Other Important Notes

Removing yeast and parasites is a difficult job for your body. During this process, it is highly important that you support your body as much as possible with regular exercise, good diet, adequate sleep, and limiting exposure to toxins.

Soaking in an Epsom salt bath (1/2 cup Epsom salts in hot bath water) will also help remove toxins through the skin. Drinking enough water will help flush die off toxins out faster, and adequate sleep will give the body enough time to regenerate.

During this time, it is also vitally important that you do not consume sugar or carbs, as this will make the process much slower and much more uncomfortable. Consuming enough raw vegetables during this time will also help keep your energy levels up and clean the body faster. If you can stomach it, this is a veggie smoothie I drink daily.

A grain-free and sugar-free diet is vital in removing yeast and parasites from the body.

http://wellnessmama.com/1969/bugs-in-your-belly/

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New Food Blogs

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VEGAN RICHA

vegan richa

Meet Richa:  I was born and brought up in India and am now settled in Seattle. I like the time in my kitchen when I can vegan-ize something or figure out a gluten-free alternative. I like challenges and also like to create easy options for meals, snacks, desserts and everything else. Join me on this journey full of flavors and compassion.


THIS RAWSOME VEGAN LIFE

rawsome vegan lifeMeet Em: You can call me Em. I eat raw plants because I love my body, the planet, and all beings. We are all equal and all-one! When I eat food, I want it to be beautiful, but not just in taste. I want it to nourish my body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. I find that raw, organic plants fit the bill pretty well.


THE BALANCED BLONDE

balanced blonde

Meet Jordan: Hi all! I’m Jordan. I was once vegan, and now I’m all about balance. Just a healthy gal tryin’ to share some photos, recipes, and stories & hopefully inspire a little bit along the way.


THUG KITCHEN

thug kitchen

073330_RCBBurrito_20

ROASTED CHICKPEA AND BROCCOLI BURRITOS

This is a fan favorite that had to appear in the book, says Davis. “It’s a weeknight staple and one bad burrito you deserve to have in your life. Listen to the fans. They know what’s up.”

Makes 4 to 6 burritos

1 large yellow onion
1 red bell pepper
1 large crown of broccoli
3 cups cooked chickpeas*
3 tablespoons olive oil
1 to 2 tablespoons soy sauce, tamari, or Bragg’s**
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander***
Cayenne pepper, to taste
4 cloves garlic, minced
1/2 lime
4 to 6 flour tortillas
Burrito trimmings such as spinach, avocado, cilantro, and Fire-Roasted Salsa (page 124)

1. Crank your oven to 425F. Grab a large rimmed baking sheet.

2. Chop up the onion, bell pepper, and broccoli ’til they’re the size of a chickpea. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered. Put all of that on the baking sheet and bake for 20 minutes.

3. Take it out of the oven—don’t f*cking burn yourself—then add the garlic and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point but that is the plan, so chill the f*ck out and take it out of the oven. Squeeze the lime juice over the pan and stir the roasted chickpeas and veggies all around. Taste and see if it needs more spices or anything.

4. Now make a motherf*cking burrito. We like ours with spinach, avocado, cilantro, and some fire-roasted salsa, but do your thing.

* Or two 15-ounce cans
** WTF? See page 10.
*** Or more cumin if you don’t want to go to the store.

Hashimoto’s 101

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Interview with Jill Grunewald, holistic nutrition coach.

Jen: What are some signs/symptoms of Hashimoto’s?
Jill: Hashimoto’s is autoimmune hypothyroidism (low thyroid function) and it’s estimated that 90 percent of people who have low thyroid function do, in fact, have Hashimoto’s. Having thyroid autoimmunity means that there are antibodies in the blood that are launching a “mission sabotage” on the thyroid gland. Whether hypothyroidism is due to Hashimoto’s or from iodine deficiency (the cause of the other 10 percent of hypothyroid cases), the telltale symptoms are the same: unwarranted fatigue (even after a full night’s rest), difficulty losing weight, gaining weight with no change in diet or exercise, hair loss and loss of hair luster, difficulty getting and staying warm, constipation, depression, brain fog, fluid retention (edema), poor ankle reflexes, and dry skin. You can read a lengthier list of symptoms here.

A significant difference between Hashimoto’s and iodine-deficient hypothyroidism is that in cases of Hashimoto’s, some people swing back and forth between hypothyroidism and hyperthyroidism — or overactive thyroid. So while the diagnosis may be low thyroid function, some experience a “push-pull” and have days where they feel hyperactive, energetic, anxious, and can have heart palpitations. This hyper state is a sign of excess thyroid hormones in the bloodstream due to increased autoimmune attack on the thyroid.

Jen: How do you get tested?
Jill:
 Thyroid testing includes a full range of thyroid labs (bloodwork) or an at-home BBT(basal body temperature) test, which involves taking your basal body temperature first thing in the morning for three days, then determining the average. If it’s less than 97.8, you’re likely hypothyroid. When it comes to labwork, it’s important to work with an open-minded, functional medicine doctor who isn’t TSH-happy. TSH stands for thyroid stimulating hormone and reveals very little of overall thyroid function. (See this link for the labs I recommend.) See “Testing in the Lab” in this Experience Life article for functional reference ranges, which can more readily determine an imbalance. You can also order bloodwork on your own. There are several online sources, and the one I recommend is HealthCheck USA. The Ultimate Panel includes the thyroid labs I feel are most telling of overall thyroid function.

We live in a numbers-happy society: “Numbers don’t lie.” Or, “You can’t manage what you don’t measure.” Yet some functional medicine doctors say that when it comes to managing hypothyroidism, the real litmus test of whether your thyroid is functioning optimally is how you FEEL. Hear hear!

Jen: Why did this happen (i.e., is it my fault)?
Jill: Many of my clients ask, “What did I do wrong? How did I cause myself to be hypothyroid? What did I do to myself to acquire autoimmunity?” For 10 percent of those with hypothyroidism, they’re simply iodine deficient. That’s an easy fix. (See below for dietary recommendations.) For those with autoimmunity, it’s more complex. There is a long list of autoimmune conditions, including lupus, multiple sclerosis, Type 1 diabetes, celiac, rheumatoid arthritis — the list goes on. One in twelve Americans has an autoimmune condition, making it more prevalent than heart disease and cancer. But it’s rarely talked about as an epidemic. While there are differing expert opinions on what has caused the drastic rise in autoimmune conditions, including genetic predisposition, scientists worldwide concur that the root cause is environmental — a result of our Industrial Age and 21st century lifestyles. Exposure to chemicals, toxins, pesticides, and processed foods has caused our immune cells to become confused and for some of us, to launch an attack on our own bodies. I realize this is sobering, but I don’t dwell on the doom and gloom — I like to look forward to ask what we can do today to heal and to protect ourselves. To learn more about the sudden rise in autoimmune diseases, I recommend Donna Jackson Nakazawa’s book, The Autoimmune Epidemic.

Jen: What’s the way out?
Jill: Autoimmunity or no autoimmunity, thyroid drugs or no thyroid drugs, there are several things you can do to jumpstart a sluggish thyroid and start alleviating symptoms. Diet is your first line of defense. And I don’t mean “dieting” — many people who are struggling with thyroid-related weight gain go on calorie-restrictive diets, which can backfire.

There is no pharmaceutical cure for any autoimmune disease and managing autoimmunity can be multi-faceted. Generally, it’s critical to rethink what you’re eating and to eat whole, unadulterated foods (steer clear of factory-made and factory-farmed food); eat organic as often as possible; supplement wisely; address the stressors in your life; and shield yourself as much as you can from everyday chemicals, including cleaning and bodycare products.

Jen: What foods should you avoid?
Jill: It depends on the level of hypothyroidism and the adrenal fatigue that typically accompanies hypothyroidism, but more often than not, it’s a good idea to stay away from sugar and caffeine, both of which can up the ante on the overproduction of stress hormones — namely adrenaline and cortisol — that can hinder thyroid function. Goitrogens — broccoli, Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, rutabaga, and turnips are the heavy-hitters — can also hinder thyroid function by causing a goiter, or enlargement of the thyroid gland. While there is some controversy about the degree to which cooking inactivates goitrogenic compounds, generally, I believe that cooked goitrogens are fine. They’re certainly not deal-breakers. You’ll also hear wildly differing opinions on soy, and my opinion is that it’s fine if it’s fermented (tempeh, for example), in moderation. Being 100 percent gluten free is non-negotiable if you have Hashimoto’s. Because the molecular structure of gluten is almost identical to the molecular structure of thyroid tissue (so weird), ingesting gluten can make the body say, “Invader! Attack! Attack!” and increase the autoimmune assault on the thyroid.

In addition, do not eat a low-carbohydrate diet, which can contribute to brain fog, hair loss, and can inhibit your body temperature regulation. It can also inhibit T3 production and increase Reverse T3, which can block thyroid hormone receptors.

Jen: OK, so what should I eat?
Jill: Here is my shortlist:

  • Get protein at each meal. Protein helps boost T3, your active thyroid hormone, and helps convert T4 to T3.
  • Get plenty of wholesome, dietary fat. Fat and cholesterol help build proper hormonal pathways.
  • Selenium, found primarily in Brazil nuts and sunflower seeds, helps boost T3 production. Zinc, copper, and iron are also important, as is a range of B vitamins, “the anti-stress vitamins.”
  • Vitamin D is particularly important, and most people are deficient. Not only does Vitamin D help transport thyroid hormone into our cells and help contribute to proper hormonal pathways (it’s actually a hormone, not a vitamin), it’s also an immune modulator, meaning that it can help modulate and regulate wayward immune function.

For more information, see “Nutritional Dos and Don’ts” in this article.

For those with non-autoimmune hypothyroidism, amp up the dietary iodine intake with seafood and sea vegetables, the best sources. Seasnax, roasted sea vegetables, are strangely addictive. (I don’t recommend iodine supplementation, unless it’s food-based, as from kelp.)

Jen: Can you work out if you have Hashimoto’s?
Jill: Absolutely. While severe fatigue is often the case for those with low thyroid function, it’s important to move. For those with more advanced fatigue, walking and yoga are sufficient. Some functional medicine doctors say that for people who have severe adrenal dysfunction and crippling fatigue, it’s best to not exercise at all during the healing phase. Later, people can transition to restorative exercise – yoga, tai chi, light pilates, walking, or the biofeedback approach you take at Movement Minneapolis. White-knuckling exercise and having a “I gotta do this because I’m overweight” attitude can be counterproductive. I’ve given many clients permission to take a break from exercise and they’ve broken through weight loss barriers. Why? Because non-restorative, “distress” exercise can induce a stress response, which can cause overproduction of adrenaline and cortisol. Cortisol, nicknamed “the belly fat hormone,” then sets up camp around our midsection and also hinders thyroid function. So it’s a vicious cycle. “Eustress” exercise, on the other hand (thank you, Jen, and the other rock stars at Movement Minneapolis for introducing me to this term) is restorative and gets people better results.

Jen: What lifestyle changes can I make to support thyroid health?
Jill: There is a significant mind-body component to thyroid health. The thyroid gland corresponds with our 5th chakra, the throat chakra, and is between the 6th and 4th chakra, which are the head and heart chakras, respectively. Chakra means “wheel” or “turning” in Hindu and our chakras are energy centers in the body. Our throat chakra is associated with the ability to communicate clearly and effectively. When there is conflict between the head and heart, we can have a thyroid imbalance. The best way to work through this conflict is to journal, meditate, pray, breathe, or practice visualization. Any spiritual practice, including yoga, which was designed to support all of our chakras, will help resolve this imbalance.

http://www.jensinkler.com/easing-out-of-hashimoto-thyroid/


Your Dietary Defense

Making dietary changes is your first line of defense in treating hypothyroidism. Many people with hypothyroidism experience crippling fatigue and brain fog, which prompts reaching for non-nutritional forms of energy like sugar and caffeine. I’ve dubbed these rascals the terrible twosome, as they can burn out your thyroid (and destabilize blood sugar).

1. Just say no to the dietary bungee cord. Greatly reduce or eliminate caffeine and sugar, including refined carbohydrates like flour, which the body treats like sugar. Make grain-based carbohydrates lesser of a focus, eating non-starchy vegetables to your heart’s content.

2. Up the protein. Protein transports thyroid hormone to all your tissues and enjoying it at each meal can help normalize thyroid function. Proteins include nuts and nut butters; quinoa; hormone- and antibiotic-free animal products (organic, grass-fed meats, eggs, and sustainably-farmed fish); and legumes.

Note: I’m not a fan of soy and soy products: tofu, soy milk, fake meats, energy bars, etc. Even when organic and non-GMO, soy can impede cell receptors and disrupt the feedback loop throughout your entire endocrine (hormonal) system.

3. Get fat. Fat is your friend and cholesterol is the precursor to hormonal pathways; if you’re getting insufficient fat and cholesterol, you could be exacerbating hormonal imbalance, which includes thyroid hormones. Natural, healthful fats include olive oil; ghee; avocados; flax seeds; fish; nuts and nut butters; hormone- and antibiotic-free full fat cheese, yogurt, and cottage cheese (yes, full fat, not skim); and coconut milk products.

4. Nutrient-up. While nutritional deficiencies may not be the cause of hypothyroidism, not having enough of these micronutrients and minerals can aggravate symptoms: vitamin D, iron, omega-3 fatty acids, selenium, zinc, copper, vitamin A, the B vitamins, and iodine.

A few highlights:

  • It’s commonly believed that hypothyroidism is due to insufficient iodine, but this isn’t true. Dr. Kharrazian states that if you have Hashimoto’s, taking supplemental iodine is like throwing gasoline on a fire, so eschew iodine supplements and iodized salt. Primary sources of iodine: sea vegetables and seafood. Secondary sources: eggs, asparagus, lima beans, mushrooms, spinach, sesame seeds, summer squash, Swiss chard, and garlic.
  • Optimal vitamin D levels are between 50-80 ng/mL; anything below 32 contributes to hormone pathway disruption.
  • Omega-3s, found in fish, grassfed animal products, flaxseeds, and walnuts, are the building blocks for hormones that control immune function and cell growth, are critical to thyroid function, and improve the ability to respond to thyroid hormones.

5. Go 100% gluten-free. The molecular composition of thyroid tissue is almost identical to that of gluten. So for those with Hashimoto’s, it’s a case of mistaken identity. Eating gluten can increase the autoimmune attack on your thyroid.

6. Be mindful of goitrogens, which are foods that can interfere with thyroid function. Goitrogens include broccoli, Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, rutabaga, turnips, millet, spinach, strawberries, peaches, watercress, peanuts, radishes, and soybeans. Does it mean that you can never eat these foods? No, because cooking inactivates goitrogenic compounds and eating radishes and watercress in moderation isn’t going to be a deal-breaker.

7. Go for the glutathione. Glutathione is a powerful antioxidant that strengthens the immune system and is one of the pillars of fighting Hashimoto’s. It can boost your body’s ability to modulate and regulate the immune system, dampen autoimmune flare-ups, and protect and heal thyroid tissue.

While few foods contain glutathione, there are foods that help the body produce glutathione: asparagus, broccoli, peaches, avocado, spinach, garlic, squash, grapefruit, and raw eggs. A plant substance found in broccoli, cauliflower, and cabbage, (those goitrogens), helps replenish glutathione stores.

8. Address underlying food sensitivities. Just like the body’s attack on the thyroid in the presence of Hashimoto’s, the body will also see offending or inflammatory foods as an invader and will up the ante on the autoimmune response.

9. Do a gut check. A whopping 20 percent of thyroid function depends on a sufficient supply of healthy gut bacteria, so it’s best to supplement with probiotics (friendly intestinal bacteria).

10. Address silent inflammation with whole foods nutrition. Systemic inflammation and autoimmunity often go hand-in-hand.

11. Address adrenal fatigue. There is an intimate connection between your thyroid and adrenal glands and it’s uncommon to have hypothyroidism without some level of adrenal fatigue. The thyroid and adrenals are like Frick and Frack – so tightly in cahoots that it’s not effective to address one without the other.

12. Look at your stressors and practice relaxationThe thyroid is a very sensitive gland and is exceptionally reactive to the stress response.

13. Ask for the thyroid collar. The thyroid is sensitive to radiation, so next time you’re getting an x-ray at the dentist, ask for the thyroid collar. Do not let your thyroid get zapped!

http://www.mindbodygreen.com/0-3139/13-Ways-to-Treat-Hypothyroidism-Naturally.html


NUTRITIONAL DOS AND DON’TS

Autoimmunity or no autoimmunity, drugs or no drugs, it’s vital to treat the thyroid well by eating a thyroid-friendly diet. Here are some of the nutritional recommendations Minneapolis-based holistic nutrition coach Jill Grunewald recommends for her clients.

MACRONUTRIENTS

The big three macronutrients — fat, protein and carbohydrates — all play key roles in regulating thyroid function.

  • A low-fat or nonfat diet or a diet high in nasty trans fats will weaken your immune system and can wreak hormonal havoc. But cholesterol is the precursor to our hormonal pathways, so healthful fats are necessary for energy and hormone production. Quality sources of fat include olives and olive oil, avocados, flaxseeds, fish, nuts and nut butters, hormone- and antibiotic-free full-fat dairy, coconut oil, coconut milk products, grass-fed meats, and many types of wild fish.
  • Protein is required for transporting thyroid hormone through the bloodstream to all your tissues. Protein sources include meat and fish, eggs, dairy, nuts and nut butters, legumes (lentils, beans, etc.), and quinoa.
  • Low-carb diets are not a good choice for those suffering from impaired thyroid function. Decreasing carbohydrate intake leads to diminished levels of T3 hormones, crucial to your metabolism. Try the complex carbs found in vegetables, legumes, fruits and whole grains.

MICRONUTRIENTS

Nutritional deficiencies play a significant role in thyroid dysfunction. While they aren’t the cause of hypothyroidism, not having enough of these micronutrients and minerals can exacerbate symptoms.

  • Vitamin D — Egg yolks, fatty wild fish (salmon, mackerel, herring, halibut and sardines), fortified milk and yogurt, mushrooms, fish liver oils. It’s best to supplement with vitamin D, as since it’s nearly impossible to get everything we need from food sources. An adequate level of vitamin D is essential, as because it helps transport thyroid hormone into cells. (The standard minimum of 32 ng/mL won’t do it, as levels below this can contribute to disruption of hormonal pathways. Optimal vitamin D levels, I believe, are between 50–80 ng/mL.)
  • Iron — Clams, oysters, spinach, white beans, blackstrap molasses, organ meats, pumpkin seeds, lentils
  • Selenium — Brazil nuts, sunflower seeds, mushrooms, tuna, organ meats, halibut, beef
  • Zinc — Oysters, sardines, gingerroot, whole grains, beef, lamb, turkey, split peas, sunflower seeds, pecans, Brazil nuts, almonds, walnuts, maple syrup
  • Copper — Beef, oysters, lobster, crabmeat, mushrooms, tomato paste, dark chocolate, barley, sunflower seeds, beans (white beans, chickpeas)
  • Iodine — Primary sources: sea vegetables (kelp, dulse, hijiki, nori, arame, wakame, kombu), safe seafood; secondary sources: eggs, asparagus, lima beans, mushrooms, spinach, sesame seeds, summer squash, chard, garlic

FOODS THAT WEAKEN THYROID FUNCTION

Eating right for thyroid health also means avoiding these foods:

  • By definition, goitrogens are foods that interfere with thyroid function and get their name from the term “goiter,” which means an enlargement of the thyroid gland. If the thyroid is having difficulty making thyroid hormone, it may enlarge as a way to compensate for its inadequate hormone production. Goitrogens include cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, rutabaga and turnips. Though research is limited, it appears cooking helps inactivate goitrogenic compounds, so don’t shun these foods, especially considering their cancer-fighting superpowers. Foods that are less goitrogenic are millet, spinach, strawberries, peaches, watercress, peanuts and soy.
  • Soy is one of the most controversial foods out there. Many believe that it is not fit to consume unless it’s fermented and only then in moderation. Fermented soy includes tempeh, natto (fermented soybeans), miso (fermented soybean paste), and shoyu and tamari (both types of soy sauce). Fermented soy doesn’t block protein digestion like unfermented soy and isn’t a menace to your thyroid. Unfermented soy contains goitrogens, which can stifle thyroid function. Unfermented soy products such as soymilk, soy ice cream, soy nuts and tofu, are reported endocrine disrupters and mimic hormones. Soy blocks the receptor sites in your cells for naturally produced hormones and interrupts the feedback loop throughout your endocrine system.
  • Sugar and caffeine are the terrible twosome. These rascals can do a number on your thyroid by further stressing your system. When you have compromised glands, especially hypothyroidism and adrenal fatigue, the last thing you want to do is amp your system with sugar, caffeine and refined carbohydrates like flour-based products, which the body treats like refined sugar.
 https://experiencelife.com/article/repair-your-thyroid/

Grain Free Receipt Blogs:

Free Range vs. Pastured Eggs

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Eggs are one of the most economical ways to increase the nutrients in your family’s diet. Eggs are full of vitamin D, vitamin A, vitamin E, omega 3 fatty acids, beta carotene, cholesterol (which is good for you), and saturated fat (also good for you).

Why Pastured Eggs?
I don’t just buy any eggs. I only buy pastured eggs from local farmers who keep their chickens outdoors and let them roam around in the sun, eating bugs. I also only buy eggs from farmers who do not feed their chickens soy.

From what I had read, organic free range eggs were the best.

I knew supermarket eggs were bad. The chickens are crowded in cages. They don’t even have room to move or turn around. They’re pumped with antibiotics and fed genetically modified feed. They’re sick and very unhealthy — which is why it’s so common to find salmonella with factory farm chickens and eggs.

So I always bought “organic” “free range” eggs. It was about a year and a half ago that I discovered truly pastured eggs. The definition of “free range” or “cage free” is that they give the chickens “access to the outdoors”. What does that mean? Uh, nothing. Do they really go outside? No, usually not. They’re crowded into large, windowless sheds and they rarely ever go outside.

They may be “organic” and “cage free” but these are not truly healthy birds. Since they’re not given antibiotics, they are very susceptible to disease. The people who work at these “big organic” chicken farms have to wear cleanroom suits when they go in to visit the birds.

Here’s the thing: chickens need to be outdoors to get vitamin D from the sun. Chickens are also not vegetarians. You always see egg crates boasting a “vegetarian diet”. Guess what, folks? Chickens are supposed to eat bugs and worms. That’s where they are supposed to get their protein!

It was around that time that I discovered this article, Meet Real Free Range Eggs on the Mother Earth News website. They did a study in which they compared the nutrients in real pastured eggs to supermarket eggs.

Just look at these numbers! Compared to supermarket eggs (from factory farms), real pastured eggs have:

5 times more vitamin D
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene

But What About the Cost?
It’s true that pastured eggs cost more. But isn’t it obvious that it is worth it? You’d have to eat 5 supermarket eggs to get the same amount of vitamin D from one pastured egg. You may be able to buy a dozen eggs for a buck or two at the grocery store, but you get what you pay for. The national average for pastured eggs is about $4-5 per dozen. However, they are worth that in terms of nutrient density.

I did a little figuring to see how economical pastured eggs really are.

Let’s say you pay $5 for a dozen pastured eggs. That means each egg costs about 42 cents. A “large” egg is about 2 ounces, so you’re paying 20 cents per ounce.

Twenty cents, people. How does that compare to other foods of a similar nutrient density? (The prices are based on what we pay here in California.)

Raw grass fed organic butter ($8 per pound): 50 cents per ounce
Raw grass fed organic cream ($7 per pint): 44 cents per ounce
Pasteurized grass fed butter – ($5 per pound): 31 cents per ounce
Grass fed organic ground beef ($4 per pound): 25 cents per ounce
Grass fed organic beef liver ($3 per pound): 19 cents per ounce
Raw grass fed organic milk ($10.50 per gallon): 8 cents per ounce

Where Do You Find Real Pastured Eggs?
When I made the switch from free range eggs to real pastured eggs, I had no idea where to get them. I had no idea that they were right under my nose at the local farmer’s market. (I’m pretty sure one of them does feed his birds soy, so I only buy from the other two, Rocky Canyon and Healthy Family Farms.)

http://www.cheeseslave.com/how-to-buy-organic-eggs-pastured-vs-free-range-eggs/

Abel James : The Wild Diet

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What is The Wild Diet?

Simply, The Wild Diet suggests that we take a deep breath and start eating real food again.

We once had access to an immense variety of seasonal foods from small, local sources. Now we have access to very few varieties of very few foods from a massive industrial system often thousands of miles from where we live.

It’s important to note the few staples of the Standard American Diet – namely corn, wheat, and soy – are not produced in such massive quantities because they’re healthy. They’re produced because they make money for rich people.

Modern food manufacturers have overwhelmed grocery store shelves with foods that are nutrient poor, rotten, spoiled, dead, old, and contaminated with antibiotics, chemicals, and growth hormones.

GMO’s are creepy, artificial flavors are horrifying, and selective breeding has unleashed some freakish foodstuffs upon the general public. If selective breeding can do this to a wolf, imagine what they can do to a tomato.

Monoculture is raping the land, generating obscene wealth for a select few, and producing “foods” that make us fat and sick. We need to return to a system that works with the land, with nature, and with our own physiology and spirit.

Sure, it takes work to make (or find) fresh, wild, natural food these days. But the benefits for the health of our bodies and the land we inhabit are undeniable.

Here’s a small example of what you eat when you don’t pay attention…

  • Think you’re better off eating foods with “natural flavor”? Chew on this: secretions from the anal glands of beavers produce a bitter, smelly, orange-brown substance known as castoreum that is used extensively in vanilla and raspberry flavoring. It’s legally labeled as “natural flavoring.” – The Wild Diet
  • This is the state of affairs when you trust food manufacturers, my friends. I hope you like beaver butt.

The Wild Diet is a Paradigm for Making Healthy Decisions

The Wild Diet is not a dietary bootcamp; it is a template for making healthy eating and lifestyle decisions. But as a rule, the closer you can get to eating plants and animals that would thrive in their wild and natural habitat, the better.

Eat plants and animals that were recently alive and well. Heirloom and heritage plants and animals are in themselves healthier as a result more nutritious then their industrial counterparts. Imagine grain is expensive, hard physical work is necessary, and sweets are a treat.

And don’t be afraid to get some dirt under your fingernails. It’s good for you.

http://fatburningman.com/what-is-the-wild-diet

RECIPE: Red Thai Curry with Shrimp

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THAI RED CURRY PASTE

INGREDIENTS
  • 1 shallot OR 1/4 cup purple onion, chopped
  • 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
  • 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
  • 4 cloves garlic
  • 1 thumb-size piece galangal OR ginger, sliced
  • 2 Tbsp. tomato ketchup OR good-tasting tomato puree
  • 1 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 1/4 tsp. ground white pepper (available in most spice aisles)
  • 2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
  • 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
  • 1 tsp. sugar
  • 1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
  • 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
  • 2 Tbsp. fresh-squeezed lime juice
  • Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm


COCONUT RED CURRY SHRIMP

PREP TIME     COOK TIME
10 mins            10 mins
An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.
Author: Gina Matsoukas
Serves: 3-4
INGREDIENTS
  • 1-11/2 lb. large shrimp, devained & tails removed
  • 1 tablespoon coconut oil
  • 2 cloves of garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ a large zucchini, sliced into 2 inch strips
  • 1 red pepper, chopped
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • ½ medium yellow onion, chopped
  • 1½ tablespoons red curry paste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fish sauce
  • 8 oz. light coconut milk (from a can)
INSTRUCTIONS
  1. In a large skillet or wok over medium-high heat, melt coconut oil.
  2. Add garlic and ginger and saute for about 1 minute until fragrant.
  3. Add all vegetables and saute for another 5 minutes until softened.
  4. Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
  5. Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
  6. Season with salt & pepper to taste.
  7. Garnish with cilantro or scallions and serve with rice.

http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/


http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/