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What greens can I use that won't aggravate my hypothyroidism?

I have a condition called Hypothyroidism, which means that my thyroid is underactive. Due to my condition I should not eat certain foods, such as: spinach, sweet potatoes, broccoli, cabbage, radish, turnips, cauliflower, kale, Brussels sprouts, collards, strawberries, pears and peaches, just to name a few. I cannot consume these foods raw because they contain Goitrogen. Goitrogen prevents the proper function of the thyroid gland, which would make my condition worse. However during the process of cooking the goitrogen is broken down, making it safer for me to consume. Everything in moderation they say. My question is, are there other leafy greens that I can introduce into my nutriblast that aren’t on the “no eat” list? Or do you think I should cook them first?

3 Answers
4 years ago

Official Answer

I would suggest cooking most of your greens but you can use lower goitrogen greens like celery, beetroot, beetroot leaves, romaine lettuce, zucchini, cucumber, lemon, oranges and melon, to name a few.

Here is an informative infographic: http://nutribulletblog.com/goitrogenic-foods/

Here are some articles from the NL website with more info: http://www.nutriliving.com/blog/top-3-reasons-rotate-your-greens, http://www.nutriliving.com/blog/blasting-thyroid-health, http://www.nutriliving.com/blog/healthiest-foods-your-thyroid

4 years ago

Community Answers

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Perfect! Thank you so much!
You can also use dandelion root, which is very good for the thyroid. I also have hypothyroidism and replace the veggies I can't have with romain, Swiss chard, dandelion, celery, beets and their leaves. I basically just replace the ones that at call for kale or spinach with these.

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