Iron

Iron
For Hypothyroidism (under-active Thyroid) eat Oats for Selenium and anti-oxidants, anti-aging, anti-cancer enzymes.
Oats also provide Zinc, Iron, Manganese and fibre.

beverages like coffee, tea, and alcohol should be avoided or taken in small quantities because these prevent absorption of iron

Every cell in your body has a receptor for thyroid hormone and thyroxine or T4 is converted to thyroid hormone or T3 in your liver, stomach and peripheral tissues. If you don’t have iron, your body will not make tyrosine and therefore, not make T4 so you will not have enough and you will have thyroid symptoms like extreme fatigue, cold hands and feet, dry skin, cognitive loss, weight gain, hair loss, anxiety, etc.

Daily Average
Male 8 mg
Female 18 mg

Daily Mineral Requirements

Jan 272017
 

The Daily Mineral Requirements matrix below breaks down the mineral content of some basic foods that are required to ensure the thyroid, and therefore other systems, are able to work correctly. It also shows the percentage of the daily requirement DV that each particular food provides for the given quantity.

The matrix is focused on Iodine, Selenium, Magnesium. Zinc and Iron.
Other nutrient requirements (eg Calcium, Omega 3, Vitamins ) are generally provided by the same foods that provide these five.

Daily Mineral requirements that can be obtained from whole foods, not “fortified”.

Iodine

Dose of Iodine supplement for Hashimotos is 100-300 mcg per day

Foods containing sufficient amounts of Iodine:

Average Max
Adults 150 mcg 1,100 mcg
Food mcg
per serving		 DV % Selen
mcg/
DV		 Pot
mcg/
DV		 Magn
mcg/
DV		 Iron
mg/
DV		  Zinc
mg/
DV		 Calc
mg/
DV		 Mang
mcg/
DV		 Om3
Seaweed, whole or sheet, 1 g 16 to 2,984 11% to 1,989%
Cod, baked,
3 ounces		 99 66%  y
Yogurt, plain, low-fat,  1 cup 75 50% 8/
11%		 42/
11%		 1.7/
11%		 415/
42% 
Milk, reduced fat, 1 cup 56 37% 8/
11%		 24-27/
6-7%		   1/
7%		 293/
29%
Egg,
1 large		 24 16% 15/
21%		  1/
6%
Tuna, canned in oil, drained,
3 ounces		 17 11% 1/
6%		  y
Corn, cream style, canned,
1/2 cup		 14 9%
Prunes, dried,
5 prunes		 13 9%
Cheese, cheddar,
1 ounce		 12 8% 1/
6%		  .9/
6%		  307/
31%
Lima beans, mature, boiled,
1/2 cup		 8 5%  6/
9%
Apple juice,
1 cup		 7 5%
Green peas, frozen, boiled,
1/2 cup		 3 2%  1/
6%		 .5/
3% 		  
Banana,
1 medium		 3 2% 32 /
8%

 

Selenium

Foods containing sufficient amounts of Selenium:

Average Max
Adults  55 mcg 400 mcg
Food mcg
per serving		 DV % Iodine
mcg/
DV		 Pot
mcg/
DV		 Magn
mg/
DV		 Iron
mg/
DV		 Zinc
mg/
DV		 Calc
mg/
DV		 Mang
mg/
DV		 Om3
Brazil nuts, (1-2 nuts) 135 190%
Sardines, canned in oil, drained solids with bone,
3 ounces		 45 64% 2/
11%		  325/
33%		 y
Beef steak, bottom round, roasted,
3 ounces		 33 47% 2/
11%		 7/
47%
Turkey, boneless, roasted,
3 ounces		 31 44% 1/
6%
Beef liver, pan fried, 3 ounces 28 40%  5/
28%
Chicken, light meat, roasted,
3 ounces		 22 31% 22/
6%		 1/
6%		    
Cottage cheese, 1% milkfat, 1 cup 20 29%        138/
14%
Rice, brown, long-grain, cooked, 1 cup 19 27% 42/
11%		  1/
6%		    
Beef, ground, 25% fat, broiled,
3 ounces		 18 26% 20/
5%		    
Egg, hard-boiled,
1 large		 15 21%    1/
6%		    
Baked beans, canned, plain or vegetarian,  1 cup 13 19%     2.9/
19%
Oatmeal, regular and quick, unenriched, cooked with water, 1 cup 13 19%
Spinach, frozen, boiled, 1 cup 11 16% 74/
19%		  3/
17%
Milk,
1% fat,  1 cup		 8 11% 56/
37%		     1/
7%		 293/
29%
Yogurt, plain, low fat, 1 cup 8 11% 75/
50%		     1.7/
11%		  415/
42%
Lentils, boiled,
1 cup		 6 9%        3/
17%		    
Cashew nuts, dry roasted,
1 ounce		 3 4%     74/
19%		  2/
11%		 1.6/
11%
Corn flakes,
1 cup		 2 3%            

 

Magnesium

Foods containing sufficient amounts of Magnesium:

Average Max
Male 420 mg
Female 320 mg 350 mg
Food (mg) per
serving		 DV % Iodine
mcg/
DV		  Pot
mcg/
DV		 Selen
mcg/
DV		 Iron
mg/
DV		 Zinc
mg/
DV		 Calc
mg/
DV		 Mang
mg/
DV		 Om3
Almonds, dry roasted,  1 ounce 80 20%    .9/
6%		  
Spinach, boiled,
½ cup		 78 20%  11/
16%		    3/
17%		    
Cashews, dry roasted,
1 ounce		 74 19% 3/
4%		  2/
11%		 1.6/
11%
Peanuts, oil roasted,
¼ cup		 63 16%
Cereal, shredded wheat, 2 large biscuits 61 15%
Soymilk, plain or vanilla, 1 cup 61 15% 299/
30%
Black beans, cooked,
½ cup		 60 15%
Peanut butter, smooth,  2 tablespoons 49 12%
Bread, whole wheat,
2 slices		 46 12% 2/
11%		  60/
6%
Avocado, cubed, 1 cup 44 11%
Potato, baked with skin,  3.5 ounces 43 11%     2/
11%
Rice, brown, cooked,
½ cup		 42 11% 19/
27%		 1/
6%
Yogurt, plain, low fat, 8 ounces 42 11% 75/
50%		 8/
11%		 1.7/
11		  415/
42%
Oatmeal, instant,
1 packet		 36 9%    
Kidney beans, canned,  ½ cup 35 9%      2/
11%
Banana,
1 medium		 32 8%  3/
2%		    
Salmon, Atlantic, farmed, cooked,
3 ounces		 26 7%     y
Milk, 1 cup 24–27 6–7% 56/
37%		     293/
29%
Halibut, cooked,
3 ounces		 24 6%     y
Raisins,
½ cup		 23 6%      1/
6%
Chicken breast, roasted,  3 ounces 22 6% 22/
31%		  1/
6%		 2.4/
16%
Beef, ground,
90% lean, pan broiled,
3 ounces		 20 5%     5.3/
35%
Broccoli, chopped and cooked,  ½ cup 12 3%      1/
6%		  21/
2%
Rice, white, cooked,
½ cup		 10 3%    
Apple,
1 medium		 9 2%    
Carrot, raw,
1 medium		 7 2%    

 

Zinc

Foods containing sufficient amounts of Zinc:

Average Max
Male  11 mg
Female  8 mg
Food mg
per serving		 DV % Iodine
mcg/
DV		 Pot
mcg/
DV		 Selen
mcg/
DV		 Iron
mg/
DV		 Magn
mg/
DV		 Calc
mg/
DV		 Mang
mg/
DV		 Om3
Oysters, cooked, breaded and fried,  3 ounces 74.0 493%  8/
44%		 y
Beef chuck roast, braised,
3 ounces		 7.0 47% 33/
47%		  2/
11%
Beef patty, broiled,
3 ounces		 5.3 35%
Pork chop, loin, cooked,
3 ounces		 2.9 19%
Baked beans, canned, plain or vegetarian, ½ cup 2.9 19% 13/
19%
Chicken, dark meat, cooked,
3 ounces		 2.4 16%  1/
6%
Yogurt, fruit, low fat,
8 ounces		 1.7 11%  75  50  8/
11%
Cashews, dry roasted,
1 ounce		 1.6 11%  3/
4%		  2/
11%
Chickpeas, cooked,  ½ cup 1.3 9%    2/
11% 
Cheese, Swiss,  1 ounce 1.2 8%    
Oatmeal, instant, plain, prepared with water, 1 packet 1.1 7%  13/
19%
Milk, low-fat or non fat,
1 cup		 1.0 7%  56/
37%		  8/
11%		 293/
29%
Almonds, dry roasted,
1 ounce		 0.9 6%      80/
20%
Kidney beans, cooked,
½ cup		 0.9 6%        
Chicken breast, roasted, skin removed,  ½ breast 0.9 6%  22/
31%		  22/
6%
Cheese, cheddar or mozzarella, 1 ounce 0.9 6%   1/
6% 		  307/
31%
Peas, green, frozen, cooked,
½ cup		 0.5 3%    1/
6%

 

Iron

Jan 272017
 

Iron is a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement. Iron is an essential component of hemoglobin, an erythrocyte protein that transfers oxygen from the lungs to the tissues. As a component of myoglobin, a protein that provides oxygen to muscles, iron supports metabolism. Iron is also necessary for growth, development, normal cellular functioning, and synthesis of some hormones and connective tissue.

Dietary iron has two main forms: heme and nonheme.
Plants and iron-fortified foods contain nonheme iron only,
whereas meat, seafood, and poultry contain both heme and nonheme iron.

Heme iron, which is formed when iron combines with protoporphyrin IX, contributes about 10% to 15% of total iron intakes in western populations.

Most of the 3 to 4 grams of elemental iron in adults is in hemoglobin. Much of the remaining iron is stored in the form of ferritin or hemosiderin (a degradation product of ferritin) in the liver, spleen, and bone marrow or is located in myoglobin in muscle tissue. Humans typically lose only small amounts of iron in urine, feces, the gastrointestinal tract, and skin. Losses are greater in menstruating women because of blood loss. Hepcidin, a circulating peptide hormone, is the key regulator of both iron absorption and the distribution of iron throughout the body, including in plasma.

Many different measures of iron status are available, and different measures are useful at different stages of iron depletion. Measures of serum ferritin can be used to identify iron depletion at an early stage. A reduced rate of delivery of stored and absorbed iron to meet cellular iron requirements represents a more advanced stage of iron depletion, which is associated with reduced serum iron, reticulocyte hemoglobin, and percentage transferrin saturation and with higher total iron binding capacity, red cell zinc protoporphyrin, and serum transferrin receptor concentration. The last stage of iron deficiency, characterized by iron-deficiency anemia (IDA), occurs when blood hemoglobin concentrations, hematocrit (the proportion of red blood cells in blood by volume), mean corpuscular volume, and mean cell hemoglobin are low. Hemoglobin and hematocrit tests are the most commonly used measures to screen patients for iron deficiency, even though they are neither sensitive nor specific. Hemoglobin concentrations lower than 13 g/dL in men and 12 g/dL in women indicate the presence of IDA. Normal hematocrit values, which are generally three times higher than hemoglobin levels, are approximately 41% to 50% in males and 36% to 44% in females .

Recommended Intakes

Table 1 lists the current iron RDAs for nonvegetarians.

The RDAs for vegetarians are 1.8 times higher than for people who eat meat. This is because heme iron from meat is more bioavailable than nonheme iron from plant-based foods, and meat, poultry, and seafood increase the absorption of nonheme iron.

Table 1: Recommended Dietary Allowances (RDAs) for Iron
Age Male Female Vegetarian Male Female
Birth to 6 months 0.27 mg 0.27 mg
7–12 months 11 mg 11 mg
1–3 years 7 mg 7 mg
4–8 years 10 mg 10 mg
9–13 years 8 mg 8 mg
14–18 years 11 mg 15 mg
19–50 years 8 mg 18 mg 14 mg 32 mg
51+ years 8 mg 8 mg  14 mg 14 mg

 

Sources of Iron

Food

The richest sources of heme iron in the diet include lean meat and seafood.

Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products.

In the United States, about half of dietary iron comes from bread, cereal, and other grain products.

In the United States, Canada, and many other countries, wheat and other flours are fortified with iron.

Heme iron has higher bioavailability than nonheme iron, and other dietary components have less effect on the bioavailability of heme than nonheme iron.
The bioavailability of iron is approximately 14% to 18% from mixed diets that include substantial amounts of meat, seafood, and vitamin C (ascorbic acid, which enhances the bioavailability of nonheme iron) and 5% to 12% from vegetarian diets.
In addition to ascorbic acid, meat, poultry, and seafood can enhance nonheme iron absorption, whereas phytate (present in grains and beans) and certain polyphenols in some non-animal foods (such as cereals and legumes) have the opposite effect.
Unlike other inhibitors of iron absorption, calcium might reduce the bioavailability of both nonheme and heme iron. However, the effects of enhancers and inhibitors of iron absorption are attenuated by a typical mixed western diet, so they have little effect on most people’s iron status.

Some plant-based foods that are good sources of iron, such as spinach, have low iron bioavailability because they contain iron-absorption inhibitors, such as polyphenols.

Table 2: Selected Food Sources of Iron
Food Milligrams
per serving		 Percent DV*
Breakfast cereals, fortified with 100% of the DV for iron, 1 serving 18 100
Oysters, eastern, cooked with moist heat, 3 ounces 8 44
White beans, canned, 1 cup 8 44
Chocolate, dark, 45%–69% cacao solids, 3 ounces 7 39
Beef liver, pan fried, 3 ounces 5 28
Lentils, boiled and drained, ½ cup 3 17
Spinach, boiled and drained, ½ cup 3 17
Tofu, firm, ½ cup 3 17
Kidney beans, canned, ½ cup 2 11
Sardines, Atlantic, canned in oil, drained solids with bone, 3 ounces 2 11
Chickpeas, boiled and drained, ½ cup 2 11
Tomatoes, canned, stewed, ½ cup 2 11
Beef, braised bottom round, trimmed to 1/8” fat, 3 ounces 2 11
Potato, baked, flesh and skin, 1 medium potato 2 11
Cashew nuts, oil roasted, 1 ounce (18 nuts) 2 11
Green peas, boiled, ½ cup 1 6
Chicken, roasted, meat and skin, 3 ounces 1 6
Rice, white, long grain, enriched, parboiled, drained, ½ cup 1 6
Bread, whole wheat, 1 slice 1 6
Bread, white, 1 slice 1 6
Raisins, seedless, ¼ cup 1 6
Spaghetti, whole wheat, cooked, 1 cup 1 6
Tuna, light, canned in water, 3 ounces 1 6
Turkey, roasted, breast meat and skin, 3 ounces 1 6
Nuts, pistachio, dry roasted, 1 ounce (49 nuts) 1 6
Broccoli, boiled and drained, ½ cup 1 6
Egg, hard boiled, 1 large 1 6
Rice, brown, long or medium grain, cooked, 1 cup 1 6
Cheese, cheddar, 1.5 ounces 0 0
Cantaloupe, diced, ½ cup 0 0
Mushrooms, white, sliced and stir-fried, ½ cup 0 0
Cheese, cottage, 2% milk fat, ½ cup 0 0
Milk, 1 cup 0 0

 

Diet Plan for Hypothyroidism

Jan 272017
 

Video with explanation of hypothyroidism and tips on diet to help resolve the problem.

8 minutes.

 

Diet rich in;

  • Protein
  • Iodised salt
  • Sea salt
  • Most fish
  • Fish oil
  • Sea weed / kelp
  • Eggs
  • Certain cheeses
  • Green leafy vegetables

Eat foods that contain a lot of fatty acids;

  • Almonds
  • Walnuts
  • Whole grains
  • Lean Meat
  • Milk
  • Egg Whites

Eat foods with Selenium that contain anti-oxidants, anti-aging, anti-cancer enzymes;

  • Rice
  • Corn
  • Wheat
  • Brazil Nuts
  • Walnuts
  • Onions
  • Oats
  • Garlic
  • Soybeans

Chicken, Beef and certain fish also contain Selenium so be careful not to overdose.

Eat Vitamins

  • A
  • B2
  • B3
  • B6
  • C

Eat foods that contain these vitamins including;

  • Bananas
  • Bok Choy
  • Broccoli
  • Cantaloupe
  • Carrots
  • Egg Yokes
  • Figs
  • Oranges
  • Spinach

Stay away from;

  • Sugar
  • Junk food & fast food – especially fried fast food
  • Vegetables that contain high amounts of iron – cauliflower, mustard
  • Alcohol

 

7 foods that help with Hypothyroidism

4 minutes

  1. Coconut oil – 1 teaspoon virgin coconut oil per day
  2. Ginger Tea   source of zinc, magnesium, potassium
  3. Fish – selenium, iodine, B12, Omega 3
  4. Apple Cider Vinegar – restore pH balance
  5. Nuts – for selenium – Brazil nuts, Macadamia, Hazelnuts
  6. Wild Oats – selenium, iron, zinc, manganese, fiber
  7. Black Walnut – iodine, magnesium.  Blood purifier- removes toxins from blood

The Elimination Diet
Dr. Izabella Wentz with Tom Malterre on the Elimination Diet

45 min

Hashimotos

Jan 262017
 

Video – Natural Solutions for Thyroid Disorders

44 minutes

 

Top things to do to treat Hashimotos

4 min

Thyroid Pharmacist Izabella Wentz

  • Reduce Stress
  • Supplements for nutrient deficiencies
  • Reduce / remove Gluten
  • Careful diet – Sugar free, Grain free, Dairy free, Paleo, Low GI index
  • Supplements B12, D3, digestive enzymes, ferritin/ iron, omega 3
    Selenium 200 mcg, Betaine with pepsin, Curcumin, Zinc 30 mg, l- Glutamine
  • Lifestyle changes – relaxation, massage, sauna
  • TSH levels <1-2
  • LDN
  • Probiotics or fermented foods

The Elimination Diet
Dr. Izabella Wentz with Tom Malterre on the Elimination Diet

45 min

The most common triggers in Hashimoto’s are nutrient deficiencies, food sensitivities, intestinal permeability (leaky gut), stress, an impaired ability to get rid of toxins and in some cases, infections. Optimizing your health starts with food. Figuring out which foods nourish you, and which ones cause you harm is the single most important thing you can learn in your health journey.

I’ve found that recognizing and eliminating reactive foods can be a life-changer for most people with Hashimoto’s.

Reactive foods trigger an inflammatory response in the GI tract, leading to malabsorption of nutrients (gluten sensitivity in particular has been implicated in causing a Selenium deficiency, a well known risk factor for Hashimoto’s), and can also produce intestinal permeability whenever they are eaten.

Most people will see a dramatic reduction in gut symptoms, brain symptoms, skin breakouts and pain by eliminating the foods they are sensitive to. Some will also see a significant reduction in thyroid antibodies! An additional subset of people, will actually be able to get their Hashimoto’s into complete remission just by getting off the foods they react to, normalizing their thyroid antibodies, and some even normalizing their thyroid function!

What’s Your Hashimoto’s Hypothyroidism Root Cause?

2 min

 

Dr. Izabella Wentz Can Thyroid Issues & Hashimoto’s Disease Be Reversed Naturally?

22 min

Foods to Watch

Jan 262017
 

As usual there is lots of conflicting info about but these are what I can make sense of:
In general it is best not to completely eliminate anything if you are already used to eating / drinking it. Complete elimination will most likely create cravings and often result in a replacement which may or may not be better than the original.
eg fat replaced with sugar, dairy replaced with soy, red meat replaced with soy based processed foods.
Eat foods with as little processing as possible, ie whole grains, unprocessed meats rather than processed meats like sausages, cured bacon, crab meat, chicken nuggets etc.

Eliminate as much Sugar as possible- it is hidden in so many things we eat & drink, definitely don’t add sugar eg in coffee / tea, on cereals

Cut back on Coffee,it often has lots of pesticides used in production & these remain in the beans, and the caffeine itself is a problem, it dehydrates, prevents the absorption of Iron and raises cholesterol.

Drink Ginger Tea

Minimise alcohol intake– in general it is toxic to the body, so with every drink you are adding toxins to your body and hoping that the liver can remove them all.

Cut back on dairy foods if you have dairy intolerance, but don’t cut out completely as they are valuable source of calcium. watch for sugar in yogurts etc

Eat oily fish for omega 3 – salmon, sardines, mackerel etc preferably smaller fish rather than large ones like tuna- they eat the small ones & have accumulated mercury and other heavy metals from the small ones

Red meat in moderation- unprocessed – ie not cured bacon or salt dried. good for iron and other minerals. it is a good source of iron and zinc.

Processed White Iodised Salt contains anticaking agents along with  iodine which will be extracted by thyroid. For many this will be fine, but for those with a poorly functioning thyroid, adding more iodine to the body can actually damage it – use unprocessed sea salt or pink rock salt.

Vitamin D – get from regular sunlight exposure 10 min at a time
Vitamin C from real foods – Ascorbic acid is not vitamin C
Don’t have foods that are fortified with vitamins – fillers (rock) and artificial vitamins

Selenium – many soils are known to be deficient in selenium – seek out foods that contain selenium or consider supplements.
Potatoes – can be good for selenium when baked or lightly fried from raw- not deep fried. Boiling changes the structure & loses some of goodness
Lightly brown only- all foods chips, toast etc, the browner / blacker the surface the more carcinogens may be produced from the browning process.

Bread – whole grain – lots of salt and sugar in a lot of breads.
if you have any gluten sensitivity then cut back on bread and wheat based products, replace with rice base.

Can be good to have some carbs such as slice of bread 5 hours before sleep.

When taking pills / supplements try to take capsules rather than tablets as the tablets use fillers to hold them together and the fillers can contain toxins and block up liver / kidneys.

 

Adrenal Support

Jan 262017
 

Adrenal support
A daily multivitamin with B-complex and magnesium as well as a class of herbs called adaptogens (Rhodiola, Ashwagandha, Holy Basil)

10 Signs That Your Adrenals Are On Overdrive

Ashwagandha: The Soothing Adaptogen
Ashwagandha has over 4,000 years of traditional use in India. It is considered both a food and a tonic medicine for improving energy, memory and learning, promoting libido, and preventing premature aging. Ashwagandha is calming and anti-inflammatory. It is used to improve sleep, reduce anxiety, improve memory, and reduce inflammation and oxidative stress (damage from inflammation). It boosts the immune system, is included in the treatment of arthritis and can be beneficial in the treatment of fertility challenges.

Dose: 3 to 6 grams of the dried herb in capsule form daily OR 1 to 4 mL (20-80 drops) of tincture, in water, 3 times per day

Cautions: Not for use in pregnancy; though not likely to be a problem, use cautiously if you are sensitive to plants in the nightshade family; avoid with pharmaceutical sedatives and pain medications.

 

Rhodiola: The Spirit Calming, Anti-Anxiety Adaptogen
Rhodiola extract helps promote a calm emotional state and supports strong mental performance, optimal immune function, and hormonal balance. It is a key adaptogen for reducing anxiety. It improves mental and physical stamina, improves sleep, and reduces stress, “burn out,” and irritability. It boosts the immune system, decreases the frequency of colds and infections, and reduces inflammation. It is used in the treatment of chronic fatigue syndrome as well as fibromyalgia. It can be beneficial for poor appetite and as part of a treatment plan for chronic stress headaches.

Dose: 200-400 mg in capsules or tablets daily OR 2-3 mL (40-60 drops) of tincture, in water, 2-3 times daily. Use products standardized to 2-3% rosavin and 0.8-1% salidroside

Cautions: Avoid if you have bipolar depression with manic behavior.

 

Holy Basil: The Vitalizer
Holy or “sacred” basil has been revered in India for over 5,000 years as an herb that calms the mind and spirit, and promotes longevity. In Ayurvedic medicine it is called Tulsi, which means “incomparable one.” It is used to improve energy and relieve fatigue, for its anti-inflammatory and antioxidant actions, and to lower blood glucose, triglycerides, and cholesterol. Holy basil may also protect the liver, helps with nicotine withdrawal, and elevates the mood, especially providing relief from mild depression. While this herb is related to common basil, it is a different species and common basil is not a substitute.

Dose: 2-3 mL (40–60 drops) of tincture, in water, three times daily

Cautions: None known.

 

Shatavari: The Hormonal Harmonizer, Queen of Women’s Adaptogens
Shatavari is considered the “Queen of Herbs” in Ayurvedic medicine, where it is beloved as one of the most powerful rejuvenating tonics for women. It is nourishing and calming, as well as hormonally balancing; it is used for irritability and many hormonal imbalances affecting the mood, for example, emotional symptoms of PMS and menopause. It is also used as a fertility tonic and may be used for vaginal dryness, low libido, and sleep problems in perimenopause. In addition, research suggests benefits for improving immunity, antioxidant activity, improved insulin secretion, reduction in gastric acidity, and the prevention of stress ulcers. It has mild estrogenic and cholesterol-lowering effects.

Dose: 2-4 mL (40-80 drops) of tincture, in water, 2-3 times daily

Cautions: Avoid if you have a history of estrogen-receptor positive cancer.

 

Eleuthero: The Performance and Focus Enhancer
Eleuthero is one of the most well-researched adaptogens. It is used to increase mental alertness and performance, enhance concentration and increase energy and stamina, reduce stress and fatigue, reduce dream-disrupted sleep and insomnia, and enhance immunity and improve detoxification. It is anabolic, which means it helps build muscle and prevents the breakdown of muscle as we age.

Dose: 2-3 g of dried root in capsule daily OR 2-4 mL of tincture, in water, 2-3 times daily

Cautions: There have been rare cases of insomnia reported with Eleuthero; if you have insomnia, either select a different adaptogen, or consider taking only before noon; also Eleuthero is not recommended for those with high blood pressure.

 

Reishi Mushroom: The Immune Nourisher
Reishi mushrooms are highly regarded in Chinese medicine to nourish and support adrenal function. While Reishi is best known for promoting health immunity, resistance to colds and infections, and reducing inflammation, Reishi also helps support the body’s natural abilities to detoxify from environmental exposures, and also calms the nervous system, promoting deeper, more relaxing and restorative sleep.

Dose: 3-9 grams of the dried mushroom in capsules or tablets daily OR 2-4 mL of reishi tincture, in water 2-3 times daily

Cautions: Avoid with blood thinners and medications that lower blood pressure, based on theoretical risks of drug interactions.

 

Adaptogens for women

Adaptogens: Herbs for Beating Stress, Fighting Fatigue & Banishing Cravings

 

Some of Adaptogen products that contain the above herbs include:

Stress Manager (Herb Pharm): A blend of the liquid extracts of Eleuthero root, Reishi fruiting body, Holy Basil leaf, Rhodiola root, and Schisandra berry

Adrenal Health (Gaia Herbs): Capsules with a blend of Ashwagandha, Holy Basil, Rhodiola, Schisandra, and Wild Oats

Vital Adapt (Natura Natural Products): A blend of the liquid extracts of many well-known adaptogenic botanicals including Eleuthrococcus, Rhodiola, Schizandra and Ashwagandha.

HPA Adapt (Integrative Therapeutics): Capsules with a combination of 5 adaptogenic herbs such as rhodiola, Sensoril brand ashwagandha, and eleuthero root extract. (Note: This product is only available through licensed health professionals, so someone would have to order it for you.)

 

Supply Support

Tests to perform

Jan 072017
 

TSH , Free  (T3) , Free (T4)

TSH levels increase when the T4 levels drop, and the TSH falls when T4 levels increase.
A TSH test alone does not consider overall thyroid metabolism, H.P.A. feedback loops, or autoimmune factors that are identified by thyroid antibody testing.
A high TSH with or without changes in T4 or T3 is diagnostic to determine hypothyroidism. If the thyroid is not making enough T4 the pituitary will pump out TSH to stimulate its production.
A low TSH is used to determine hyperthyroid activity. If the thyroid is overactive, such as in Grave’s disease, the antibodies bind to active thyrotropin (TSH) receptors on the thyroid cells and stimulate T4 production without the influence of TSH. Some antibodies may inhibit thyroid function by inactivating instead of stimulating thyrotropin receptors. This is called an autoimmune hypothyroid. These patterns will demonstrate a hypothyroid pattern (elevated TSH) with elevated thyroid antibodies.
TSH Laboratory Reference Range: 0.35 – 5.5 (varies from one lab to another). (Australian Lab still using 0.5 to 5)
There are new ranges released in 2012 but many labs still continue to use the old ranges.
TSH Functional or Optimal Reference Range: 1.5 to 3.0

Selenium, Zinc and Iodine

Iron

If you don’t have iron, your body will not make tyrosine and therefore, not make T4

Magnesium

Your body will also not be able to make adrenaline without iron and it is adrenaline that holds magnesium in the blood.

Calcium

Magnesium is important for  absorption of calcium.
you NEED calcium and other trace minerals to become alkaline

Potassium

Parathyroid hormone

Vitamin D

Get the two Vitamin D blood tests done,
25-­‐OHD
and
125-­‐OHD,
“optimal” Vitamin D level is around the high-­‐end of normal which is 80-­‐100 ng/ml.

Thyroid and Low levels of 25(OH)D along with elevated levels of 1,25(OH)2D has been documented in several autoimmune disorders. It has been suggested that VDR dysregulation resulting from infections or disease results in decreased CYP24 activity resulting in increased 1,25(OH)2D levels which in turn result in decreased 25(OH)D levels as a result of the physiologic negative feedback.
Lower serum 1,25(OH)2D but not 25(OH)D has been documented in patients with thyroid cancer as compared with normal individuals.

Thyroid Function Test

Full blood examination

Cholesterol

Poor thyroid function is another potential cause of elevated LDL-P particle number. Thyroid hormone has multiple effects on the regulation of lipid production, absorption, and metabolism. It stimulates the expression of HMG-CoA reductase, which is an enzyme in the liver involved in the production of cholesterol.

 

A complete test might consist of the following:

Complete Metabolic Panel, not a basic metabolic panel. You have a thyroid disorder and you need as much information as POSSIBLE!

A complete thyroid panel which needs to include TSH, Free T3, Free T4, Total T4, Free Thyroxine Index, Resin T3 Uptake,TPO and TGB antibodies,TBG and Reverse T3.
You NEED to know as much about your thyroid gland as possible and ALL of these blood tests will tell you.

A complete lipid panel and a CBC with auto differential which breaks down the white and red blood cells.

Testing for gluten reactivity, gut function, cross-­‐ reactive foods and other parts of your body that your immune system could be attacking.

Leaky gut

An ASI (Adrenal Stress Index) which checks your adrenal glands.
Your adrenal glands are your “stress glands.”

Long standing adrenal stress can:
•increase thyroid binding protein activity which prevents thyroid hormone from entering the cell,
•impedes the production of T4 to T3,
•causes cells to lose their sensitivity to thyroid hormone and
•weakens the immune system.

A 2105 stool microbial test looking to see if you have parasites or h-­‐pylori or fungi or mold in your gut.

An Organic acid test which tests for carbohydrate metabolism, fatty acid metabolism, energy production markers,

body pH has to be between 6.4 – 7.0