Re: Goitrogens and fluoride

[Guest guest]

Renate,

> Goitrogens are bad because they bind up iodine, right? So then if you

> lived where there was too much fluoride or had too much of it in your

> water (2 ppm in my house), would they be helpful in taking up

> fluoride? Like, do they affect all halides or just iodine? Can they

> be used to chelate other halides like bromine & fluorine?

No, none of the ones that I know bind up iodine. Most commonly they

either release thiocyanate or they release cyanide, which is

detoxified to thiocyanate, and the thiocyanate competes with uptake of

iodine into the thyroid and mammary glands. There are other ones that

compete for certain enzymes involved in making thyroid hormone, or

activating it in the tissues it gets delivered to, etc.

Chris

[Guest guest]

So then they're totally worthless, no good side (other than the other

nutrients, etc. in them)? Bummer!

>

> Renate,

>

> > Goitrogens are bad because they bind up iodine, right? So then

if you

> > lived where there was too much fluoride or had too much of it in

your

> > water (2 ppm in my house), would they be helpful in taking up

> > fluoride? Like, do they affect all halides or just iodine? Can

they

> > be used to chelate other halides like bromine & fluorine?

>

> No, none of the ones that I know bind up iodine. Most commonly they

> either release thiocyanate or they release cyanide, which is

> detoxified to thiocyanate, and the thiocyanate competes with uptake

of

> iodine into the thyroid and mammary glands. There are other ones

that

> compete for certain enzymes involved in making thyroid hormone, or

> activating it in the tissues it gets delivered to, etc.

>

> Chris

>

[Guest guest]

Doesn't the same stuff that inhibits the thyroid protects us from cancer? I got

an E-newsletter today that contained this content:

Broccoli sprouts - A new study, published in the medical journal Cancer

Research, revealed that a concentrated extract from broccoli sprouts may reduce

the development of bladder cancer by over 50 percent. This study adds to an

already staggering amount of research that there is a significant protective

effect among cruciferous vegetables (i.e., kale, cabbage, collard greens,

brussels sprouts, cauliflower and others) when it comes to cancer. It's the high

levels of glucosinates in cruciferous vegetables that gives them their many

health-boosting properties. Once these chemicals are metabolized by the body,

they become effective anti-carcinogens called isothicyanates.

=====

And I wanted to say, but what about what they do to the thyroid?

But the E-newsletter also included a link and the article summary to Chris'

Vitamin K2/X-factor article on the WAPF Web site, so good with the bad, I guess.

Kathy

---- haecklers <haecklers@...> wrote:

=============

So then they're totally worthless, no good side (other than the other

nutrients, etc. in them)? Bummer!

>

> Renate,

>

> > Goitrogens are bad because they bind up iodine, right? So then

if you

> > lived where there was too much fluoride or had too much of it in

your

> > water (2 ppm in my house), would they be helpful in taking up

> > fluoride? Like, do they affect all halides or just iodine? Can

they

> > be used to chelate other halides like bromine & fluorine?

>

> No, none of the ones that I know bind up iodine. Most commonly they

> either release thiocyanate or they release cyanide, which is

> detoxified to thiocyanate, and the thiocyanate competes with uptake

of

> iodine into the thyroid and mammary glands. There are other ones

that

> compete for certain enzymes involved in making thyroid hormone, or

> activating it in the tissues it gets delivered to, etc.

>

> Chris

>

------------------------------------

[Guest guest]

I think that's the same active ingredient in laetrile/vitamin B 17.

I think the Asians who consume the most fermented cabbage products

have the highest rate of stomach cancer. But maybe it's from

something else, like soy??

> >

> > Renate,

> >

> > > Goitrogens are bad because they bind up iodine, right? So then

> if you

> > > lived where there was too much fluoride or had too much of it

in

> your

> > > water (2 ppm in my house), would they be helpful in taking up

> > > fluoride? Like, do they affect all halides or just iodine?

Can

> they

> > > be used to chelate other halides like bromine & fluorine?

> >

> > No, none of the ones that I know bind up iodine. Most commonly

they

> > either release thiocyanate or they release cyanide, which is

> > detoxified to thiocyanate, and the thiocyanate competes with

uptake

> of

> > iodine into the thyroid and mammary glands. There are other ones

> that

> > compete for certain enzymes involved in making thyroid hormone, or

> > activating it in the tissues it gets delivered to, etc.

> >

> > Chris

> >

>

>

>

> ------------------------------------

>

>

[Guest guest]

On 5/29/08, haecklers <haecklers@...> wrote:

> So then they're totally worthless, no good side (other than the other

> nutrients, etc. in them)? Bummer!

As Kathy pointed out, some people think that isothiocyanates, which

are what yield the goitrogenic thiocyanate ion, protect against

cancer. Isothiocyanates at very large concentrations are goitrogenic

themselves though and are thought not to be able to be overcome by

higher iodine intake like thiocyanate ion is.

Chris

[Guest guest]

Don't Asians mostly consume fermented soy?

Kathy

---- haecklers <haecklers@...> wrote:

=============

I think that's the same active ingredient in laetrile/vitamin B 17.

I think the Asians who consume the most fermented cabbage products

have the highest rate of stomach cancer. But maybe it's from

something else, like soy??

> >

> > Renate,

> >

> > > Goitrogens are bad because they bind up iodine, right? So then

> if you

> > > lived where there was too much fluoride or had too much of it

in

> your

> > > water (2 ppm in my house), would they be helpful in taking up

> > > fluoride? Like, do they affect all halides or just iodine?

Can

> they

> > > be used to chelate other halides like bromine & fluorine?

> >

> > No, none of the ones that I know bind up iodine. Most commonly

they

> > either release thiocyanate or they release cyanide, which is

> > detoxified to thiocyanate, and the thiocyanate competes with

uptake

> of

> > iodine into the thyroid and mammary glands. There are other ones

> that

> > compete for certain enzymes involved in making thyroid hormone, or

> > activating it in the tissues it gets delivered to, etc.

> >

> > Chris

> >

>

>

>

> ------------------------------------

>

>

[Guest guest]

On 5/29/08, Kathy Dickson <kathy.dickson@...> wrote:

> Doesn't the same stuff that inhibits the thyroid protects us from cancer? I

> got an E-newsletter today that contained this content:

>

> Broccoli sprouts - A new study, published in the medical journal Cancer

> Research, revealed that a concentrated extract from broccoli sprouts may

> reduce the development of bladder cancer by over 50 percent. This study adds

> to an already staggering amount of research that there is a significant

> protective effect among cruciferous vegetables (i.e., kale, cabbage, collard

> greens, brussels sprouts, cauliflower and others) when it comes to cancer.

> It's the high levels of glucosinates in cruciferous vegetables that gives

> them their many health-boosting properties. Once these chemicals are

> metabolized by the body, they become effective anti-carcinogens called

> isothicyanates.

> =====

> And I wanted to say, but what about what they do to the thyroid?

The jury is still out on that. I cover these topics in my cruciferous

veggie article:

http://www.westonaprice.org/basicnutrition/crucifers.html

Chris

[Guest guest]

Kathy,

> Don't Asians mostly consume fermented soy?

I don't know what effect that has on cancer risk, but fermentation

activates the goitrogens in soy.

Chris

[Guest guest]

Renate,

> I think that's the same active ingredient in laetrile/vitamin B 17.

> I think the Asians who consume the most fermented cabbage products

> have the highest rate of stomach cancer. But maybe it's from

> something else, like soy??

Glucosinolates and laetrile are similar but different. Laetrile,

which I refuse to call vitamin B17 for the obvious reason that it

isn't a B vitamin by the remotest stretch of the imagination, is the

patented form of a natural cyanogenic glycoside. Cyanogenic

glycosides do not release thiocyanate like glucosinolates do; instead,

they release cyanide and then the cyanide is detoxified mainly by

converting it to thiocyanate. However, the main source of thiocyanate

in the Standard American Diet is cigarette smoke.

Chris

[Guest guest]

" I don't know what effect that has on cancer risk, but fermentation activates

the goitrogens in soy. "

So does this mean that natto, miso and tempeh are not good for us, afterall?

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