La thyroid, that little butterfly-shaped gland hidden at the base of the neck, is the engine of our metabolism. It is very delicate and regulated by subtle mechanisms. Under stress, he may begin to slow down his work. The first wake-up call: weight gain. When she starts to get lazy, you have to take action to stimulate her and put her back in step. The first help to give a sprint to the lazy thyroid comes from the diet: therefore foods should be preferred which stimulate the thyroid gland, therefore those rich in iodine, iron, selenium and zinc. Instead, the consumption of foods must be reduced, such as dairy products, crucifers, turnips, soybeans.
Here's what to eat and what to avoid if you have a lazy thyroid.
FOODS YES
- Wild salmon and fresh blue fish (anchovies, sardines, mackerel, cod). They provide iodine, which the thyroid uses to make its hormones.
- Mussels, clams, oysters, seafood, shrimps, shrimps. In addition to iodine, they are a natural source of zinc, a trace element constituting the thyroid hormones.
- Brazilian nuts. They are rich in selenium, a trace element that catalyzes the enzymatic reactions of the thyroid. Two a day are enough to make sure those 200 mcg of selenium are needed to make it work well.
- Almonds and almond milk. They provide an amino acid, tyrosine: it forms proteins and is used by the thyroid to make the hormone thyroxine.
- Other rich foods? Bananas, legumes, avocados, seeds.
I CIBI NO
- Cabbage, broccoli, savoy cabbage, turnips, Brussels sprouts. They contain "goitigene" substances (isothiocyanates), capable of hindering the absorption of iodine by the thyroid.
- green thé. It is rich in fluorine, which interferes with the TSH receptors in the thyroid which, “deaf” to commands, becomes sluggish.
- Soy. The isoflavones (i.e. phytohormones) it provides, such as genistein and daidzein, reduce the synthesis of thyroid hormones.
- Dairy Products. They contain calcium, an iodine antagonist, reducing its absorption. Furthermore, casein causes "molecular mimicry", a mechanism at the origin of autoimmune disorders.
AT THE TABLE WITH THE SCENT OF THE SEA
Consume algae regularly, 2-3 times a week. They are a green treasure chest of iodine, which needs at least 150 mcg per day. Here are the richest ones.
Alghe Kombu (265.000 mcg/100 g)
Originally from Japan, they are used in salads and legume soups, which makes them more tender and tasty.
Arame seaweed (71.000 mcg / 100 g)
Known as "sea noodles", they go well with herbs (or spinach), onions, fennel and julienne carrots, dressed with lemon, sesame seeds, extra virgin olive oil and Tamari sauce.
Alghe Hijiki (39.000 mcg/100 g)
Versatile and tasty, they are ok in salads. Try wholemeal barley or spelled, shrimp, parsley, cherry tomatoes and Hijiki seaweed.
Alghe Wakame (16.000 mcg/100 g)
Like Kombu, Wakame seaweeds enter the recipes of minestrone and legume soups, which make them tender. Also excellent in salads.
READ MORE: Lazy thyroid: symptoms, tests to do, how to stimulate it
