Hi, all.

I am thinking if cruciferous vegetables are all goitrogenic, and I should avoid them completely in case that I don't know how to cook it properly. If we hypo can take them, then how do we cook it?

And, there are so many kinds of cruciferous vegetables, so perhaps I have to check them up in the plant/vegetable dictionary, and get "alerted" to them? ..

Thanks

I have hashis and eat a cup of raw broccoli and cauliflower almost every day. I've never notice any bad effects and my thyroid levels stay consistent so I suspect some people are more sensitive than others.

I remember reading a few months ago (don't remember what the source was) that one only need barely steam or "blanch" cruciferous veggies to neutralize their goitrogenic properties. I myself dont' eat a lot of crucies because of the flatulence factor they seem to trigger . But do google further about it, broccoli is always being touted as a superfood and if it doesn't give you gas it would be a shame to miss out on a LC superfood.

Just cook them, it'll destroy the goitrogens.

Besides, if you're so borderline thyroid that eating a few raw veggies makes you hypo, you should be on medication or you should increase your medication.

Chris Masterjohn wrote a very detailed article about crucifers for the Weston Price site:
http://www.westonaprice.org/basicnu.../crucifers.html

His advice about the goitrogenic issue was: don't eat too much, and make sure you're getting some iodine. I don't go for iodized salt, but I do use fish sauce and anchovies pretty regularly.

His general advice on crucifers was to boil them and throw out the water.

I get horrible gas from raw broccoli but I have no problem with cooked broccoli. I usually braise it in about half an inch of water until it just starts to lose that bright green color (15-20 min), drain the water, then add salt and lard or ghee.

I also eat a little homemade sauerkraut or kimchi with almost every meal. Traditional kimchi has shrimp or fish in it, so that covers the iodine angle. I haven't tried that since Wifey is allergic to shrimp.

It's important to remember that every food has its risks and benefits. All vegetables have some toxins. The trick is to find a balance that your body can handle. And then don't worry.

Capmikee - thanks for posting that link.

Cabbage soup is still okay if I boil it separately?

I'm sure it's fine, if you don't get gas from it. Better to drain off the water and then add the cabbage to the soup, but if you're not eating it every day, then there's no reason to worry.

Will do - thanks.