Small But Mighty: A Thyroid Life

Eat This; Don't Eat That - We could all be wrong:
Take a Guess.

This video presents views which are incredibly controversial within the thyroid community as well as other communities: is it better for us, for example, to eat raw foods? The general agreement is yes, of course, and there has been a massive growth of raw food snacks available in the supermarkets and online, but this collection of 'raw foods' includes those deemed to be 'goitrogenic' - brocolli and cabbage are just two examples. On the one hand it is suggested that cooking such foods ensures that they do not damage the function of the thyroid (although a question I have not researched is if we already take thyroid replacement medications then surely this would make no difference?). On the other hand cooking these foods (as pointed out in the above documentary) reduces the nutrition which they would otherwise offer us. Our bodies, apparently, were never meant to take in cooked food which does not need to be cooked.

I certainly believe in raw foods, but there is something much nicer about adding some boiled broccoli to a bowl of delicately mixed vegetables.

Perhaps there are two extremes, as there are with everything: if you prepare foods yourself, from base ingredients then surely you are more likely to reap the benefits of your relatively fresh meal (despite the ingredients coming from a supermarket or similar place), not contaminated by not needed sugar, salt, E-numbers, palm oil, and various other irritating things bound to nudge even the healthiest of stomachs and bodies into decline?

If, on the other hand, you agree to the supposedly healthy weight watchers (apologies to anyone who is a sworn weight-watchers follower or similar) microwaveable meals, the vegetables-in-a-packet provided by such high-market supermarkets as Waitrose and declaring on their front that they are extremely healthy and will be ready to eat after two minutes of experiencing microwaves or boiled water, or the 'fat free' yoghurt offered by some brands which may be wonderful occasionally but otherwise tastes so decidedly sweet or sour (which one is it?) that you are forced to peek at the ingredients and notice that the sugar content is twice as high as the pot containing less than 2 grams of fat, aren't you losing out on something more nutritious?


Please note that Small But Mighty: A Thyroid Life is a blog aimed at informational and awareness purposes; Life With a Headless Metabolism: Thyroid Disease is where I allow my privacy to become depleted with personal stories open to people who would like to relate and am meant to post more frequently. If I do add a personal comment on this subject over there, the final sentence of the above paragraph will not be a question but a statement: '...you most certainly are losing out,' it may say. I will not write that here (because I am not knowledgeable enough, nor am I qualified in anything close enough to medicine or nutrition, and) I could be wrong.

Of course, so could medical science,

(which actually is composed of qualifications and knowledge).