Re: iodine content of food/ types of salt

[Guest guest]

Hi ,

Iodine is a huge subject.

You are correct, that once we become hyper, limiting our iodine is the

biggest thing we can do to move forward to remission sooner.

Iodine is the fuel our thyroid uses to make the hormone.

****More iodine = more thyroid hormone.****

Learning this subject well, is the best thing you can do to hurry along to

remission as quickly as possible.

All food has iodine in it. Iodine is a mineral that is part of the earth. In

the soil, air and water. The plants take it up, the creatures eat the plants

and then WE get hungry. :-)

The highest concentrations of iodine are in the ocean. Thus all sea life is

very high in iodine. And so too is ALL salt.

BUT >>>>> Natural forms of iodine are more easily processed my our bodies.

The chemical process of adding iodine to salt creates salt with added iodine

to not work well in hyper patients at all. This is the reason you will find

most all Internet sites and books telling you to avoid added iodine salt.

When I was still in active Graves' and on my PTU, I just could not seem to

get anywhere. I needed 125mg for three years.

The first month I finally gave in to the crazy idea that time spent learning

about iodine - in depth- and learning new ways of cooking and eating, THAT

month I went HYPO and had to reduce my PTU by HALF !

Hard headed ? Who me ? I really did think those crazy people on the Internet

that talked about such things were too nutty to be believed. HA... the laugh

was on me. Those 'Tree Huggers' did have it figured out.

I do have a partial excuse though. I had no computer the first years, and

when I HAD asked my doctor ( who I trusted with my life then) if I should

pay attention to iodine, he was very adamant, that it would make no

difference at all. AND... that I might be getting funny in the head by even

asking such a question.

Anyway... start a folder in your favorites / bookmarks. Do a Google search,

and start comparing the various ' iodine content in food' lists. You are

going to find a variety of opinions, and it is only partly according to

location on the map, in my experience.

I focused on staying at 75mcg a day. It was trial and error at first,

because they all list iodine as parts per million. Gad zooks * hard to

figure that out when you are standing there in the kitchen.

But in no time at all, after I HAD lowered my iodine, as soon as I messed up

and had too much, I could THEN feel the difference.

At the same time, I also focused on adding goitrogens, and used them as a

balance to offset the iodine I could not bear to avoid completely as in

dairy. ~sigh ~ I could easily eat LESS dairy, but I could not stop it all

together. I am sure we each have our own weak spot when it comes to food.

Back in the files section for this group, at the home page, you will all

find some links to start your quest on iodine in foods. But don't stop there

The foods that are consistent among all the lists of iodine rich foods ,

will soon become obvious, and from then on you might get confused. If you

have a specific question on a food, please do ask. Several of us could tell

you our experiences.

Oh... and salt !

My final choice is a wonderful salt mined in the Salt Flats of Utah. Once

was an ocean. ~ grin~ And yes it has iodine. But it has a rich concentration

of other minerals that we need too. I rarely needed salt, once my taste for

it diminished, but once in awhile, we do cook something that simply does

need a small amount of salt. At that point, I found keeping the salt in a

tiny dish, like they do on the cooking shows :-) , made it easy for me to

FEEL how much I was using. The standard shaker is to iffy, as it depends on

the humidity of the day, as to how much shakes out. So a standard shake

varies too much, IMHO.

-Pam L-

anyone think I hyper focused on the subject of salt back then ? LOL It

really IS a fascinating subject once you become interested.

* As the crowd lets out a collective sigh... " That woman does not get out

enough " . :-D

Next... when anyone gets bored, do the same research on Vitamin C. Sheesh...

same drill. None of the lists agree. :-(

[Guest guest]

After reading this, I wonder if I hurried my Graves along. I have

another autoimmune disease, Crohns Disease (inflammatory bowel). I

had to have emergency surgery Jan 2002 because the disease blocked my

intestinal track. Not wanting my Crohns to reappear, I found out

that to keep myself in remission, it was recommended to have alot of

fish in your diet. So I start eating alot fish, and low and behold,

now I've got Graves. If it isn't one thing its another. And neither

one is very nice.

Thanks,

Gail

> Hi ,

>

> Iodine is a huge subject.

> You are correct, that once we become hyper, limiting our iodine is

the

> biggest thing we can do to move forward to remission sooner.

>

> Iodine is the fuel our thyroid uses to make the hormone.

> ****More iodine = more thyroid hormone.****

>

> Learning this subject well, is the best thing you can do to hurry

along to

> remission as quickly as possible.

>

> All food has iodine in it. Iodine is a mineral that is part of the

earth. In

> the soil, air and water. The plants take it up, the creatures eat

the plants

> and then WE get hungry. :-)

>

> The highest concentrations of iodine are in the ocean. Thus all sea

life is

> very high in iodine. And so too is ALL salt.

>

> BUT >>>>> Natural forms of iodine are more easily processed my our

bodies.

> The chemical process of adding iodine to salt creates salt with

added iodine

> to not work well in hyper patients at all. This is the reason you

will find

> most all Internet sites and books telling you to avoid added iodine

salt.

>

> When I was still in active Graves' and on my PTU, I just could not

seem to

> get anywhere. I needed 125mg for three years.

> The first month I finally gave in to the crazy idea that time spent

learning

> about iodine - in depth- and learning new ways of cooking and

eating, THAT

> month I went HYPO and had to reduce my PTU by HALF !

>

> Hard headed ? Who me ? I really did think those crazy people on the

Internet

> that talked about such things were too nutty to be believed. HA...

the laugh

> was on me. Those 'Tree Huggers' did have it figured out.

>

> I do have a partial excuse though. I had no computer the first

years, and

> when I HAD asked my doctor ( who I trusted with my life then) if I

should

> pay attention to iodine, he was very adamant, that it would make no

> difference at all. AND... that I might be getting funny in the head

by even

> asking such a question.

>

> Anyway... start a folder in your favorites / bookmarks. Do a Google

search,

> and start comparing the various ' iodine content in food' lists.

You are

> going to find a variety of opinions, and it is only partly

according to

> location on the map, in my experience.

>

> I focused on staying at 75mcg a day. It was trial and error at

first,

> because they all list iodine as parts per million. Gad zooks * hard

to

> figure that out when you are standing there in the kitchen.

>

> But in no time at all, after I HAD lowered my iodine, as soon as I

messed up

> and had too much, I could THEN feel the difference.

>

> At the same time, I also focused on adding goitrogens, and used

them as a

> balance to offset the iodine I could not bear to avoid completely

as in

> dairy. ~sigh ~ I could easily eat LESS dairy, but I could not stop

it all

> together. I am sure we each have our own weak spot when it comes to

food.

>

> Back in the files section for this group, at the home page, you

will all

> find some links to start your quest on iodine in foods. But don't

stop there

>

> The foods that are consistent among all the lists of iodine rich

foods ,

> will soon become obvious, and from then on you might get confused.

If you

> have a specific question on a food, please do ask. Several of us

could tell

> you our experiences.

>

> Oh... and salt !

> My final choice is a wonderful salt mined in the Salt Flats of

Utah. Once

> was an ocean. ~ grin~ And yes it has iodine. But it has a rich

concentration

> of other minerals that we need too. I rarely needed salt, once my

taste for

> it diminished, but once in awhile, we do cook something that simply

does

> need a small amount of salt. At that point, I found keeping the

salt in a

> tiny dish, like they do on the cooking shows :-) , made it easy for

me to

> FEEL how much I was using. The standard shaker is to iffy, as it

depends on

> the humidity of the day, as to how much shakes out. So a standard

shake

> varies too much, IMHO.

>

> -Pam L-

> anyone think I hyper focused on the subject of salt back then ? LOL

It

> really IS a fascinating subject once you become interested.

>

> * As the crowd lets out a collective sigh... " That woman does not

get out

> enough " . :-D

>

> Next... when anyone gets bored, do the same research on Vitamin

C. Sheesh... same drill. None of the lists agree. :-(

>

>

[Guest guest]

---Thanks Pam,

You sound like an expert on iodine and salt! I'm disappointed, of

course, that I can't get away with using salt that has no added

iodine. I will certainly take your advice and start checking the

food lists for iodine content. I really hope that some of my

favorite foods are still on the " ok to eat list " . I just started

this process and have already given up dairy. And I love cheese!! Oh

well, there are other things to life than dairy. Thanks again,

In graves_support , " -Pam L - " <pladd@h...> wrote:

> Hi ,

>

> Iodine is a huge subject.

> You are correct, that once we become hyper, limiting our iodine is

the

> biggest thing we can do to move forward to remission sooner.

>

> Iodine is the fuel our thyroid uses to make the hormone.

> ****More iodine = more thyroid hormone.****

>

> Learning this subject well, is the best thing you can do to hurry

along to

> remission as quickly as possible.

>

> All food has iodine in it. Iodine is a mineral that is part of the

earth. In

> the soil, air and water. The plants take it up, the creatures eat

the plants

> and then WE get hungry. :-)

>

> The highest concentrations of iodine are in the ocean. Thus all sea

life is

> very high in iodine. And so too is ALL salt.

>

> BUT >>>>> Natural forms of iodine are more easily processed my our

bodies.

> The chemical process of adding iodine to salt creates salt with

added iodine

> to not work well in hyper patients at all. This is the reason you

will find

> most all Internet sites and books telling you to avoid added iodine

salt.

>

> When I was still in active Graves' and on my PTU, I just could not

seem to

> get anywhere. I needed 125mg for three years.

> The first month I finally gave in to the crazy idea that time spent

learning

> about iodine - in depth- and learning new ways of cooking and

eating, THAT

> month I went HYPO and had to reduce my PTU by HALF !

>

> Hard headed ? Who me ? I really did think those crazy people on the

Internet

> that talked about such things were too nutty to be believed. HA...

the laugh

> was on me. Those 'Tree Huggers' did have it figured out.

>

> I do have a partial excuse though. I had no computer the first

years, and

> when I HAD asked my doctor ( who I trusted with my life then) if I

should

> pay attention to iodine, he was very adamant, that it would make no

> difference at all. AND... that I might be getting funny in the head

by even

> asking such a question.

>

> Anyway... start a folder in your favorites / bookmarks. Do a Google

search,

> and start comparing the various ' iodine content in food' lists.

You are

> going to find a variety of opinions, and it is only partly

according to

> location on the map, in my experience.

>

> I focused on staying at 75mcg a day. It was trial and error at

first,

> because they all list iodine as parts per million. Gad zooks * hard

to

> figure that out when you are standing there in the kitchen.

>

> But in no time at all, after I HAD lowered my iodine, as soon as I

messed up

> and had too much, I could THEN feel the difference.

>

> At the same time, I also focused on adding goitrogens, and used

them as a

> balance to offset the iodine I could not bear to avoid completely

as in

> dairy. ~sigh ~ I could easily eat LESS dairy, but I could not stop

it all

> together. I am sure we each have our own weak spot when it comes to

food.

>

> Back in the files section for this group, at the home page, you

will all

> find some links to start your quest on iodine in foods. But don't

stop there

>

> The foods that are consistent among all the lists of iodine rich

foods ,

> will soon become obvious, and from then on you might get confused.

If you

> have a specific question on a food, please do ask. Several of us

could tell

> you our experiences.

>

> Oh... and salt !

> My final choice is a wonderful salt mined in the Salt Flats of

Utah. Once

> was an ocean. ~ grin~ And yes it has iodine. But it has a rich

concentration

> of other minerals that we need too. I rarely needed salt, once my

taste for

> it diminished, but once in awhile, we do cook something that simply

does

> need a small amount of salt. At that point, I found keeping the

salt in a

> tiny dish, like they do on the cooking shows :-) , made it easy for

me to

> FEEL how much I was using. The standard shaker is to iffy, as it

depends on

> the humidity of the day, as to how much shakes out. So a standard

shake

> varies too much, IMHO.

>

> -Pam L-

> anyone think I hyper focused on the subject of salt back then ? LOL

It

> really IS a fascinating subject once you become interested.

>

> * As the crowd lets out a collective sigh... " That woman does not

get out

> enough " . :-D

>

> Next... when anyone gets bored, do the same research on Vitamin

C. Sheesh... same drill. None of the lists agree. :-(

>

>