HYPERTHYROIDISM

Eat plenty of seafood, dark green leafy vegetable, and dairy products for iodine.

Limit:

• Alchohol and caffeine, if the thyroid gland is overactive.

• Raw vegetables in the cabbage family, if the thyroid gland is underactive.

An underactive thyroid or hypothyroidism slows down metabolism, causing weight gain and lethargy. Early symptoms are easily overlooked: progressive fatigue, sleepiness, and muscle weakness.

Dietary approaches:

The Recommended Dietary Allowance ( RDA ) for iodine is 150mcg ( micrograms ) per day for adolescents and adults.

Pregnant women need – 220 mcg/day

Nursing Mothers – 290 mcg

Use small amounts of iodized salt and eat plenty of seafood, dairy products, spinach, and other vegetables for iodine.

Fish, dairy products, eggs, as well as deep yellow or orange fruits and vegetables provide vitamin A. People with hyperthyroidism may need a higher intake of beta-carotene to meet vitamin A needs.

Iodine rich foods:

• seaweed

• cod

• shrimp

• tuna

• eggs- yolk in special

• prunes are plums that have dried

• lima beans

• baked potato

• milk

• yoghurt

• bananas

• strawberries

• canned corn

• pineapple

• lobster

• cheddar cheese

• brown bread

• green beans

People with overactive thyroids ( hyperthyroidism or graves ) disease tend to be nervous and jittery. Their metabolism speeds up and they experience unusual hunger, weight loss, muscle weakness, and rapid heartbeat, amount the other symptoms.

RECIPE:

1. BERRY ALMOND SMOOTHIE

Ingredients:

1. 1 cup frozen unsweetened strawberries

2. 1 cup plain unsweetened almond milk, or more as needed.

3. 1 cup frozen unsweetened mixed berries, such as raspberries, blueberries and blackberries, or more as needed.

4. 1/4 cup slivered almonds

5. 2 tbs raw almond butter

Method:

Combine the frozen strawberries and the cup of almond milk in a blender; puree for 1 minute or until smooth. Working in two or three batches, add the frozen mixed berries, pureeing for 1 minute between each addition. Add splashes of almond milk if the mixture becomes too thick to blend. Add the almonds and almond butter; puree for 15 seconds. Taste for texture; the consistency should be smooth and thick. If the smoothie seems thin, add frozen berries. Serve right away.

BENEFITS: We all know that eating a healthful breakfast sets the tone for the entire day. This gluten-free, vegan smoothie is sweet, thick, satisfying and creamy without that chalky aftertaste that often accompanies protein-powder-based smoothies. With only natural ingredients, it offers 7g of protein and 6g of fibre per serving. The base is frozen berries. Because they are frozen, the smoothie can be enjoyed any time of year. Berries are known for being packed with antioxidants, fibre, vitamin C, potassium and folate. ( Just be sure to find berries that aren’t artificially sweetened. ) And one last benefit for busy mornings: this nutritious breakfast takes less than five minutes to make.