Dear Ellis,
You would have to remind me that sugar is problematic…
but fortunately I am eating a big bowl of organcially grown
steamed asparagus for my dinner, so I don’t feel too guilty.
I have used non-iodized salt in any recipes and that sparingly
so at least there is not more iodine added in.
I have encountered many theories…eat cooked yellow veggies
rather than raw… Eat raw veggies, watch out veggies are goitregenic…
But to me eating a variety of foods properly grown in organic rich soil
makes sense. I am not eating meat or fish right now, and I have a big
salmon I had driven out to the dock and bought fresh,( right before
diagnosis), still sitting in the freezer.
Probably I should eat it now while controlled by “Tap”. I am not sure I
would eat bottom fish or shell fish again.
Or pop kelp tablets or crumble dulce on my salad…Avoiding the packaged
food etc. I think any direction of improvement we can make makes sense
and then don’t make it a law or something else to stress out about.
I mean if you use to eat junky all the time and now it is only
80 % of the time that is a 20% improvement. Yum, my husband just
brought me a tomato.
That article I quotedish.. I was just looking at the references to see if
i could find more reading on the dietary iodine aspect and I noticed that the man that wrote the article wrote a chapter in a med text on
endocrinology and metabolism in it’s 5th edition in 1994.
Sorry i don’t know any more about the food dye… This doc was saying it is only one factor in relapse, and one that he feels is neglected .
Bye for now, jeannette
The paper also quotes an European study which correlated iodine excretion with therapeutic response to methimazole
(antithyroid drugs) in patients with Graves disease: those with low
values were more often restored to euthyroidism. Low was considered
<100ug iodide/gm creatine.
One health clinic I called told me it is very important to stay away from chlorine in cleaning products and
pools etc.
