Can iodine counteract the effect of goitrogens in foods?
Yes. I think I posted some studies on this in the past.
Is there any other way to counteract goitrogens?
Yes, cooking or fermentation.
World's Healthiest Foods state thats tofu, and soy milk have goiterins. I believe you stated that they don't but can't find your post on it. World's healthies foods also states that cooking goitergenic foods only inactivates 1/3 of the goiterins.
From your posting it sounds like 100%.
The goitrogens are destroyed by fermentation, such as with tofu. And the studies I have seen in the past showed inactivation of the goitrogens with as little as 10 minuted of cooking. If they were not inactivated we would be in trouble since so many of the foods we eat raw and unfermented are goitrogens and would contribute greatly to hypothyroidism. For example flax seeds, cabbage, broccoli, onions, peaches, spinach, etc.
Your previous posting: "Many vegetables are goitergens, and therefore suppress thyroid function. Examples are broccoli and turnips. Cooking inactivates goitergens, preventing the thyroid suppression from these foods."
I've read that flaxseeds decrease thyroid function but didn't see them on the list of goitrogenic foods from World's Healthiest foods nor have you mentioned it. How does flax seed and chia affect thyroid?
I have never seen anything on chia seed being a goitrogen. Flax seed though is a goitrogen and has a higher phytoestrogen source than soy as well. Here is a link with another list of goitrogens:
You might also find this interesting:
Flax has been questioned as a food because it contains a number of factors that interfere with the normal development of humans and animals. The concern about human use of flax is due mainly to the presence of toxic cianoglicosides (limarin), vitamin B6 antagonist factors (Butler, Bailey, and Kennedy, 1965; Stitt, 1988; Center for Alternative Plant and Animal Products, 1995, Vetter, 2000) and other antinutritional factors, including cyanogenic glycosides, trypsin inhibitors, phytic acid, allergens, and goitrogens (Madhusudhan et al., 1986; Bhatty, 1993; Trevino et al., 2000). All flax varieties contain these antinutritional factors. This includes FP967, a genetically modified variety that has a concentration of cyanogenic compounds (linamarin, linustatin, and neolinustatin) no different from traditional varieties (Canadian Food Inspection Agency, 1998).
The antagonistic factors of the vitamin B group that are found in flaxseeds have been specified as a risk factor for human health. Recent findings show that low blood levels of B vitamins are linked with an increased risk of fatal coronary heart disease and stroke(American Heart Association, 1999). Research on animals has brought to light concerns about the negative influence that flax has on pregnancy and reproductive development. These effects have been attributed to a compound known as diclycoside ecoisolariciresinol (SDG), which through microbial action suppresses the effect of estrogen in mammals. Flax is known to be the richest source of SDG, and therefore special caution is recommended if it is consumed during pregnancy and lactation(Toug, Chen, and Thompson, 1998; Rickard and Thompson, 1998).
Both the complex ester form of SDG and the free form of SDG remain stable when flaxseeds are baked in bread (Muir and Westcott, 2000). Thus, commercially prepared bread, muffins, and cookies containing flax carry the warning of being potentially harmful. In order to safely use flax in animal and human diets the seeds should be detoxified. However, the most efficient processes require the use of solvents, and even in the best case the seeds cannot be completely detoxified(Madhusudhan et al., 1986; Mazza and Oomah, 1996).
Human consumption of flax is banned in France and limited in Germany, Switzerland, and Belgium (Le Conseil d’Etat, 1963; Hunter, 1988; Olivier, 1996). The United States Department of Agriculture put a limit on the amount of flaxseed that can be included in human diets. It is recommended that no more than 12 percent be used as a food ingredient (United States Department of Agriculture, 1999). In Argentina the use of flax oil to prepare dietary supplements, is authorized by the National Administration of Medicines, Food, and Medical Technology, but the use of flaxseed is not (Administracion Nacional de Medicamentos, Alimentos y Tecnologia Medica, 2001).
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