The thyroid collects zinc but it also collects many other chemicals that look similar – fluoride, pesticides, toxins from preservatives.
This is why the immune system tries to get rid of these toxins.
The liver is supposed to remove these toxins from the blood, but cant do so if they have been extracted and stored by the thyroid.
The thyroid needs selenium, iodine and zinc to produce some hormones, but if your food does not provide enough, or your stomach is not absorbing it then the thyroid cant do its job properly.
A good source of zinc is unprocessed red meat.
Zinc is an essential mineral that is naturally present in some foods, added to others, and available as a dietary supplement. Zinc is also found in many cold lozenges and some over-the-counter drugs sold as cold remedies.
Zinc is involved in numerous aspects of cellular metabolism. It is required for the catalytic activity of approximately 100 enzymes and it plays a role in immune function, protein synthesis, wound healing, DNA synthesis , and cell division. Zinc also supports normal growth and development during pregnancy, childhood, and adolescence and is required for proper sense of taste and smell. A daily intake of zinc is required to maintain a steady state because the body has no specialized zinc storage system.
Recommended Intakes
| Age | Male | Female | Pregnancy | Lactation |
|---|---|---|---|---|
| 0–6 months | 2 mg | 2 mg | ||
| 7–12 months | 3 mg | 3 mg | ||
| 1–3 years | 3 mg | 3 mg | ||
| 4–8 years | 5 mg | 5 mg | ||
| 9–13 years | 8 mg | 8 mg | ||
| 14–18 years | 11 mg | 9 mg | 12 mg | 13 mg |
| 19+ years | 11 mg | 8 mg | 11 mg | 12 mg |
Sources of Zinc
Food
A wide variety of foods contain zinc. Oysters contain more zinc per serving than any other food, but red meat and poultry provide the majority of zinc in the American diet. Other good food sources include beans, nuts, certain types of seafood (such as crab and lobster), whole grains, fortified breakfast cereals, and dairy products.
Phytates—which are present in whole-grain breads, cereals, legumes, and other foods—bind zinc and inhibit its absorption. Thus, the bioavailability of zinc from grains and plant foods is lower than that from animal foods, although many grain- and plant-based foods are still good sources of zinc.
| Food | Milligrams (mg) per serving |
Percent DV* |
|---|---|---|
| Oysters, cooked, breaded and fried, 3 ounces | 74.0 | 493 |
| Beef chuck roast, braised, 3 ounces | 7.0 | 47 |
| Crab, Alaska king, cooked, 3 ounces | 6.5 | 43 |
| Beef patty, broiled, 3 ounces | 5.3 | 35 |
| Breakfast cereal, fortified with 25% of the DV for zinc, ¾ cup serving | 3.8 | 25 |
| Lobster, cooked, 3 ounces | 3.4 | 23 |
| Pork chop, loin, cooked, 3 ounces | 2.9 | 19 |
| Baked beans, canned, plain or vegetarian, ½ cup | 2.9 | 19 |
| Chicken, dark meat, cooked, 3 ounces | 2.4 | 16 |
| Yogurt, fruit, low fat, 8 ounces | 1.7 | 11 |
| Cashews, dry roasted, 1 ounce | 1.6 | 11 |
| Chickpeas, cooked, ½ cup | 1.3 | 9 |
| Cheese, Swiss, 1 ounce | 1.2 | 8 |
| Oatmeal, instant, plain, prepared with water, 1 packet | 1.1 | 7 |
| Milk, low-fat or non fat, 1 cup | 1.0 | 7 |
| Almonds, dry roasted, 1 ounce | 0.9 | 6 |
| Kidney beans, cooked, ½ cup | 0.9 | 6 |
| Chicken breast, roasted, skin removed, ½ breast | 0.9 | 6 |
| Cheese, cheddar or mozzarella, 1 ounce | 0.9 | 6 |
| Peas, green, frozen, cooked, ½ cup | 0.5 | 3 |
| Flounder or sole, cooked, 3 ounces | 0.3 | 2 |
https://ods.od.nih.gov/factsheets/Zinc-HealthProfessional/
Vegetarians
The bioavailability of zinc from vegetarian diets is lower than from non-vegetarian diets because vegetarians do not eat meat, which is high in bioavailable zinc and may enhance zinc absorption. In addition, vegetarians typically eat high levels of legumes and whole grains, which contain phytates that bind zinc and inhibit its absorption.
Vegetarians sometimes require as much as 50% more of the RDA for zinc than non-vegetarians. In addition, they might benefit from using certain food preparation techniques that reduce the binding of zinc by phytates and increase its bioavailability.
Techniques to increase zinc bioavailability include soaking beans, grains, and seeds in water for several hours before cooking them and allowing them to sit after soaking until sprouts form.
Vegetarians can also increase their zinc intake by consuming more leavened grain products (such as bread) than unleavened products (such as crackers) because leavening partially breaks down the phytate; thus, the body absorbs more zinc from leavened grains than unleavened grains.