Scientists have shared effective Council.
The thyroid gland belongs to the endocrine system and affects many vital processes. Unfortunately, the function of this body is often disturbed, resulting in various diseases. In most cases, it is difficult to name some main causes of pathological symptoms, but rather to lead them from several adverse factors.
For example, thyroid disease can develop on the background of iodine deficiency in the body, the deteriorating environmental situation, and also due to improper diet and unhealthy lifestyle. In these cases, the thyroid gland is accompanied by changes of the cardiovascular, respiratory, nervous and other body systems, and most importantly – a reduction in the level of physical and mental development of children and adults.
All currently known diseases of the thyroid comprise 3 large groups:
– diseases caused by decrease in the function of the endocrine body, ie insufficient production of thyroid hormones (hypothyroidism);
– diseases caused by enhancing the function of the endocrine body, ie, increased production of thyroid hormones (hyperthyroidism);
diseases, developing on the background of normal levels of thyroid hormones (euthyroid).
To restore the health of the thyroid gland will help the right combination of power, says Yuri Parnate in the book “Live food 1000 diseases. Recipes that treat the spine, joints, heart, vessels, diabetes”.
The most common abnormality is hypothyroidism. This disease is accompanied by a slowing metabolism and the metabolism of fats and cholesterol. The fluid retained by the body, causing swelling. The diet should be selected in such a way to reduce its calorie content and limit the use of water. You need to eliminate the use of products with a high content of cholesterol and salt. It is recommended that regular consumption of dairy products, fruits, vegetables, juices and products containing wheat bran. You should enter into the diet more fruits and vegetables with orange color, reduce the amount of butter, margarine, do not use dishes from the liver. For cooking, use only vegetable oil.
In diseases associated with hyperthyroidism (increased thyroid function), metabolism improving, but there is an acute shortage of minerals and vitamins, leading to reduced immunity. For example, thyrotoxicosis is derived from the body a lot of calcium, the lack of which contributes to reduce the activity of thyroid hormones. In this regard, it is recommended to consume milk and dairy products, especially cheese and curd low-fat, enriched with this trace element, easily digestible fats and a complete protein.
Should not be included in the diet foods that cause excitation of the cardiovascular and nervous systems: coffee, chocolate, strong tea, rich meat and fish broth, spices. Meat is better to replace a small amount of marine fish boiled. Not to provoke diarrhea should be excluded from the diet bread, pastries, hearty soups, spicy stewed vegetables and fatty meat. These products are known to contribute to strengthening the processes of fermentation and putrefaction in the intestines. Moreover, you must limit consumption of smoked meats, sausages, canned meat duck and goose, sharp cheese, eggs and salted fish, or to abandon them altogether.
Do not overuse the radish, garlic, sorrel, beets, cabbage, spinach, mushrooms, pepper and horseradish. From animal fats recommended butter (in small quantities). It is advisable not to include in the diet of grapes, apricots and plums that have a laxative effect.
In hyperthyroidism the recommended consumption of seafood and marine fish, since the excess of iodine is inhibited by the hormone synthesis in the thyroid gland. Endemic goitre associated with iodine deficiency in a specific geographic area, first are treated with iodine, for which you want to exclude from the diet foods and plants containing iodine, in order to avoid the development of goiter.
It is assumed that as a result of iodotherapy in the thyroid gland receives a sufficient amount of this trace mineral that is able to restore its function, size and structure, and also to normalize the synthesis of thyroid hormones.
Prevention of diseases of the thyroid gland is to eat foods containing iodine. Leaders in iodine are seaweeds, especially kelp (laminaria). They are followed by marine fish and seafood. Much iodine is concentrated in soils of the coastal areas, so all plant foods (grains, vegetables and fruits) grown adjacent to the sea, the soils also contain large amounts of this element.
Marine fish – a source of energy, like meat. Its value – in easily digestible protein. For example, if the processing of beef, the body requires about 5 hours, then fish meat is digested within 2-3 hours. In addition, the meat of warm-blooded animals is dominated by coarse connective tissue, but in the fish it contains in small quantity. When cooked, the fish loses only 20 % moisture, and the meat is 40-50 %. Hence, a special juiciness and tenderness of fish fillet are very popular.
Of particular value is the fat of sea fish with low cholesterol. Furthermore, it remains liquid even at low temperatures, which contributes to its rapid absorption. A unique property of fats of marine fish is the presence of polyunsaturated fatty acids, namely omega-3 fatty acids.
In addition to omega-3 fatty acids in the fats of marine fish contain essential fatty acids: linoleic, linolenic and arachidonic. They are called vitamin F, which enters in our body by eating marine fish. In marine fish also contain fat-soluble vitamins A, D, E and water soluble b vitamins.
In the meat of marine fish macronutrients are present in the form of compounds of calcium, magnesium and phosphorus. The content of iodine in 100 g of marine fish varies from 70 to 416 µg (haddock), and 100 g of cod-liver – 800 mg. Iodine is rich in all kinds of fish, but especially demersal (cod, flounder, haddock, halibut, catfish). Other foods containing the same amount of iodine, does not exist in nature, it is not surprising that the meat of marine fish, nutritionists recommend to eat for the prevention and treatment of diseases of the thyroid gland.
Another indispensable source of iodine is seafood. Besides the fact that all the seafood delicacies are wonderfully delicious, they at the same time have surprisingly valuable properties. In fact, all seafood contain the same substances as saltwater fish: protein, amino acids, minerals, trace elements, vitamins and polyunsaturated fatty acids.
The most popular are two kinds of shellfish: crustaceans and mollusks, including crabs, octopus, lobsters, crayfish, shrimp, lobster, cuttlefish and krill. They contain little fat, but a lot of vitamins, minerals and protein. On the iodine content with them can compete only marine fish and algae. While the meat of krill, shrimp, cuttlefish and lobsters is more tender than the meat of a typical crustacean – crabs, octopus, lobster.
Among the molluscs, available to the consumer, known squid, mussels, oysters and scallops. An exquisite delicacy all cuisines of the world are oysters. It is the richest source of zinc in regulating the immune system and increases resistance to harmful influences. The contents in oysters of vitamins B12 and D strengthens bone tissue.
Mouth-watering taste, high nutritional value and medicinal properties have mussels. The mussels contain a complete protein, amino acids, minerals, trace minerals, vitamins and polyunsaturated fatty acids. Vitamin E, which is rich in mussels, is a powerful antioxidant.
Squid meat in food value exceeds the meat of warm-blooded animals. In squid lot of amino acids, vitamins D and b group, and extractives that cause the active selection of food enzymes. The content of polyunsaturated fatty acids and micronutrients squid is significantly superior to cow’s milk.
Scallop – a mollusk, it is recommended to drink in diseases of the thyroid gland. It contains 150 times more iodine than meat. It has a pleasant taste, low caloric content, low content of carbohydrates and a rich set of trace elements. Scallops high in vitamin B12, Riboflavin, thiamin, and calcium.
Rich in biologically active substances, macro– and micronutrients and seaweed. Protein these lower marine plants contains large amounts of essential amino acids, and the fats consist mainly of polyunsaturated fatty acids. The inventory of iodine in the seaweed exceed the concentrations of this element in other plant and animal organisms.
The content of nutrients in algae is dependent on the type and conditions of development. The leader among them kelp known as laminaria. The plant contains protein, which is almost completely absorbed by the body. Kelp polysaccharides (carbohydrates) are digested by 70 %. The thalli include alginic acid and its salts (alginates). In water it forms a mucoid mortar that binds salts of heavy metals and radionuclides. Contained in seaweed alcohol mannitol is used as a laxative and diuretic. In the kelp there are almost all vitamins: A, B1, B2, B12, C, D, E, F, R. it is Rich in minerals such as aluminium, bromine, iodine, iron, potassium, calcium, cobalt, manganese, copper, sodium and phosphorus.
Thanks to the whole complex of nutrients seaweed regulates the activity of the gastrointestinal tract, has a mild laxative effect, improves metabolism, normalizes the activity of the thyroid gland, removes from the body toxins and radionuclides. The set of biochemical elements and vitamins has identified the widespread use of seaweed in medicine and nutrition. Seaweed consumed raw, salted, dried or canned form. It is advisable to combine it with fish, natural soy and rice. It serves salads, soups, side dishes, sauces, tea, candied fruits, toppings and even candy.
Therapeutic cooking is usually used dried, pickled and canned kelp. For cooking of dried seaweed pre-soaked for 10-12 hours in cold water, and then rinse. The frozen kelp is defrosted in room temperature water, then soaked for 5 hours to remove excess iodine and salts.
The basis of nutrition in diseases of the thyroid gland are also cereals. Of them can cook any meals, but no butter. In a pinch, you can add a little vegetable oil. Cereals can be enriched with grated carrots, apples and ground nuts. Useful walnuts, pine and hazelnuts, and cashews, sesame seeds, flax seeds and sunflower seeds.
Of ground wheat, oat and buckwheat is recommended to prepare jellies, to use the sprouted grains of wheat, oats and barley, adding them to vegetable salads. Food should be eaten on rye bread, and bread and pasta made of white flour.
In diseases of the thyroid gland and to prevent iodine deficiency useful any vegetables, especially with cleansing properties like peas, carrots, radishes, radishes, beets, asparagus, celery etc. available for our latitude of vegetables can be cooked salads, stews and vinaigrettes. Grated carrots, raw or roasted beets, boiled or baked in their skins potatoes have fewer vitamins and minerals than tropical plants. For soups it is better to use a vegetable broth based squash, potatoes, Brussels sprouts and cauliflower, green beans, which can be considered as a juices.
Useful and legumes, which should be consumed 1 time per week.
We should not forget about the fruits that are recommended for dysfunction of the thyroid gland. So, the figs are very nutritious and easily digested by the body. Fresh fruit figs contain ascorbic acid, vitamin C and b group, carotene, pectin, mineral substances (potassium, calcium, magnesium, phosphorus, iron), proteins, sugars, fats and fiber.
In diseases of the thyroid gland, accompanied by violations of the cardiovascular and respiratory systems, the stems of the figs is recommended to use fresh. In clinical nutrition using the berries and flowers of this plant.
In diseases of the thyroid gland important the persimmon as a natural source of iodine and vitamins.
Kalina has a positive effect on metabolism, psyche and virtually all systems are affected when thyroid diseases: heart, blood vessels, upper respiratory tract, kidney, liver.
Cranberries have anti-inflammatory, antitoxic, diuretic, anti-sclerotic and antiseptic properties.
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The berries have anti-sclerotic, anti-inflammatory, blood-purifying and antitoxic action, which is important in diseases of the thyroid gland. Every day to eat 50-100 g of fresh fruit per 30 minutes before a meal as a multivitamin means.