I'm more and more impressed of the knowledge here....thanks.n/m

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Posted by Bosse on July 03, 1999 at 15:09:08:

In Reply to: Thyroid and Iodine connection posted by Iguanamomma on July 02, 1999 at 15:18:07:

: I tried to make a nice neat chart so you could see these things for yourself. But whenever I moved it from Word and onto the forum it messed up. So, please forgive the way this looks! I tried different things but nothing made it perfect :( There's more posted after the chart so keep reading please.

: FOOD CHART*
: *These are some known goitrogenic foods. All counts are based on a 100 gram edible portion. The mineral contents are expressed in milligrams. Protein (Pr) is expressed in grams. All counts taken from the USDA database. Cooking method is based on boiled, drained with no salt.

: FOOD.........Raw.......Cooked.....Thawed....Cooked/Frozen

: spinach.......99:49....136:56.....111:41....146:48
: ...............2.86Pro...2.97Pro....2.92Pro...3.14Pro
: ...............2.70Fe,,,,3.57Fe.....2.05Fe....1.52Fe
: *****
: bok choy.....105:37.....93:29
: ...............1.5Pro....1.56Pro
: ,,,,,,,,,,,,,,,,.800Fe...1.04Fe
: *****
: turnip greens190:42....137:29.......118:27....152:34
: ...............1.5Pr.....1.14Pr.......2.47Pr....3.35Pr
: ...............1.1Fe,,,,,,.800Fe......1.51Fe....1.94Fe
: *****
: mustard gr...103:43.....74:41.......116:30....101:24
: ...............2.7Pr.....2.26Pr.......2.49Pr....2.27Pr
: ...............1.46Fe,,,,,.700Fe......1.29Fe....1.12Fe
: *****
: collards.....145:10....119:26.......201:27....210:27
: ...............2.45Pr....2.11Pr.......2.69Pr....2.97Pr
: ...............1.90Fe,,,,,.460Fe......1.07Fe....1.12Fe
: *****
: soybeans......67:164....59:135
: (sprouted)....13.09Pr....8.47Pr
: ...............2.10Fe....1.3l Fe

: soybeans.....197:194...145:158
: (green).......12.95Pr...12.35Pr
: ...............3.55Fe....2.50Fe
: *****
: dandelion....187:66....140:42
: ...............2.7Pr.....2.0Pr
: ...............3.1Fe.....1.8Fe
: *****
: kale.........135:56.....72:28.......136:29.....138:28
: ...............3.3Pr.....1.9Pr........2.66Pr.....2.84Pr
: ...............1.7Fe,,,,,,.900Fe......1.12Fe,,,,,,.910Fe
: ***************************************************************

: Okay, for those new to this on-going discussion, foods that are cruciferous (goitrogenic)will aggravate thyroid hormone production when eaten by binding with iodine.

: On further study of this, I found several sources that mentioned, almost in passing, that heating/cooking reduces the goitrogenic effects in some of these foods. So the next logical question was whether or not there would be a substantial loss in the Ca:P ratio if the food were cooked/heated. I went to the USDA Database website to make these comparisons. Oddly enough using frozen food and allowing it to simply thaw sometimes appeared to show a gain in mineral content. This database doesn't allow for microwave cooking so I can't make a judgment on changes using that method. (Note: For those thinking of cooking using the boil/drain method, you can actually increase the amount of iron in food cooked this way by using an iron utensil.)

: Next I wondered if a supplement should be given to make up for the loss of iodine due to binding. Centrum which is used by some people as a ground up, sprinkled on supplement DOES contain iodine. A multi-vitamin made for reptiles DOES contain both iodine and kelp powder (a source of iodine). To my immediate knowledge there is no published data establishing a "dosage" of supplements/vitamins for iguanas. A "pinch"? A "sprinkle"? I think we're pretty much on our own with this determination.

: What if none of the supplements/vitamins one uses has iodine in it? It is my theory that one could safely use kelp or kelp powder. Kelp has a Ca:P ratio of 168:42; protein 1.68 and 2.85 iron. Here again, I think we'd be on our own to determine the amount. If one was to use kelp, would it be safe to treat it like a dark leafy vegetable? If using kelp powder, would it be only a pinch?

: I'd like feedback on this. I'm not trying to persuade ANYONE to change what is comfortable for them! I'm just going over diet issues for my own knowledge and thinking of changes I might need to make.

: Sorry for the length of this because of the chart. Here are 2 websites on iodine and kelp for further information. These are not the only ones I used to research this but if you want the rest, let me know :o)
: http://www.healthy.net/library/books/haas/minerals/i.htm
: http://www.naturalways.com/kelp01.htm

: Thanks for any thoughts you'd like to share!

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: : I tried to make a nice neat chart so you could see these things for yourself. But whenever I moved it from Word and onto the forum it messed up. So, please forgive the way this looks! I tried different things but nothing made it perfect :( There's more posted after the chart so keep reading please. : : FOOD CHART* : : *These are some known goitrogenic foods. All counts are based on a 100 gram edible portion. The mineral contents are expressed in milligrams. Protein (Pr) is expressed in grams. All counts taken from the USDA database. Cooking method is based on boiled, drained with no salt. : : FOOD.........Raw.......Cooked.....Thawed....Cooked/Frozen : : spinach.......99:49....136:56.....111:41....146:48 : : ...............2.86Pro...2.97Pro....2.92Pro...3.14Pro : : ...............2.70Fe,,,,3.57Fe.....2.05Fe....1.52Fe : : ***** : : bok choy.....105:37.....93:29 : : ...............1.5Pro....1.56Pro : : ,,,,,,,,,,,,,,,,.800Fe...1.04Fe : : ***** : : turnip greens190:42....137:29.......118:27....152:34 : : ...............1.5Pr.....1.14Pr.......2.47Pr....3.35Pr : : ...............1.1Fe,,,,,,.800Fe......1.51Fe....1.94Fe : : ***** : : mustard gr...103:43.....74:41.......116:30....101:24 : : ...............2.7Pr.....2.26Pr.......2.49Pr....2.27Pr : : ...............1.46Fe,,,,,.700Fe......1.29Fe....1.12Fe : : ***** : : collards.....145:10....119:26.......201:27....210:27 : : ...............2.45Pr....2.11Pr.......2.69Pr....2.97Pr : : ...............1.90Fe,,,,,.460Fe......1.07Fe....1.12Fe : : ***** : : soybeans......67:164....59:135 : : (sprouted)....13.09Pr....8.47Pr : : ...............2.10Fe....1.3l Fe : : soybeans.....197:194...145:158 : : (green).......12.95Pr...12.35Pr : : ...............3.55Fe....2.50Fe : : ***** : : dandelion....187:66....140:42 : : ...............2.7Pr.....2.0Pr : : ...............3.1Fe.....1.8Fe : : ***** : : kale.........135:56.....72:28.......136:29.....138:28 : : ...............3.3Pr.....1.9Pr........2.66Pr.....2.84Pr : : ...............1.7Fe,,,,,,.900Fe......1.12Fe,,,,,,.910Fe : : *************************************************************** : : Okay, for those new to this on-going discussion, foods that are cruciferous (goitrogenic)will aggravate thyroid hormone production when eaten by binding with iodine. : : On further study of this, I found several sources that mentioned, almost in passing, that heating/cooking reduces the goitrogenic effects in some of these foods. So the next logical question was whether or not there would be a substantial loss in the Ca:P ratio if the food were cooked/heated. I went to the USDA Database website to make these comparisons. Oddly enough using frozen food and allowing it to simply thaw sometimes appeared to show a gain in mineral content. This database doesn't allow for microwave cooking so I can't make a judgment on changes using that method. (Note: For those thinking of cooking using the boil/drain method, you can actually increase the amount of iron in food cooked this way by using an iron utensil.) : : Next I wondered if a supplement should be given to make up for the loss of iodine due to binding. Centrum which is used by some people as a ground up, sprinkled on supplement DOES contain iodine. A multi-vitamin made for reptiles DOES contain both iodine and kelp powder (a source of iodine). To my immediate knowledge there is no published data establishing a "dosage" of supplements/vitamins for iguanas. A "pinch"? A "sprinkle"? I think we're pretty much on our own with this determination. : : What if none of the supplements/vitamins one uses has iodine in it? It is my theory that one could safely use kelp or kelp powder. Kelp has a Ca:P ratio of 168:42; protein 1.68 and 2.85 iron. Here again, I think we'd be on our own to determine the amount. If one was to use kelp, would it be safe to treat it like a dark leafy vegetable? If using kelp powder, would it be only a pinch? : : I'd like feedback on this. I'm not trying to persuade ANYONE to change what is comfortable for them! I'm just going over diet issues for my own knowledge and thinking of changes I might need to make. : : Sorry for the length of this because of the chart. Here are 2 websites on iodine and kelp for further information. These are not the only ones I used to research this but if you want the rest, let me know :o) : : http://www.healthy.net/library/books/haas/minerals/i.htm : : http://www.naturalways.com/kelp01.htm : : Thanks for any thoughts you'd like to share!

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