Try new veggies and fruits for Hashimotos’s low thyroid and better gut bacteria
One of the most solid ways to improve your mood, health, brain function, and Hashimoto’s low thyroid management is to eat an ample and diverse amount of produce. Why? Because it will create an ample and diverse array of gut bacteria, which has been shown to be essential for optimal health, immune function, and brain health. If you're used to eating the same things over and over, go out of your comfort zone in the produce section. The digestive system hosts almost four pounds of bacteria — some good, some bad. It's important to support the good bacteria to avoid leaky gut, SIBO (small intestine bacterial overgrowth), and inflammation, all of which contribute to Hashimoto’s low thyroid and other chronic illnesses. Gut bacteria depend on the fiber from fruits and veggies for sustenance. When bacteria metabolize fiber, they produce short-chain fatty acids (SCFA), critical compounds that modulate immunity, lower inflammation, improve brain health, and help manage Hashimoto’s low thyroid.
Boost good gut bacteria with plentiful and varied produce
Simply eating an abundant and diverse array of fruits and vegetables is one of the keys strategies to support diversity of bacteria in your gut. Also, probiotics work better in a gut already being supported with good fiber. The current recommendation for produce intake is seven to 10 servings a day. One serving is a half cup of chopped produce, or one cup of leafy greens. Shoot for produce low on the glycemic scale — sugary fruits may be problematic for those with unstable blood sugar who are managing Hashimoto’s low thyroid.
Expand your produce intake with new and unusual (to you) options
If you are used to eating the standard fare of western produce, look for fresh fruits and vegetables at international markets or health food stores that bring in varieties lesser known to westerners: Ayote is a tropical squash used similarly to summer squash or pumpkin. It can be eaten whole when tender, or when mature, made into a stew, creamy soup, or sweet dessert or pie. Bitter melon (balsam pear, bitter gourd, bitter cucumber) is a tropical green melon native to Asia, Africa and parts of the Caribbean. Unripe it is bitter, but allowed to ripen, the interior turns a reddish hue and has a sweeter flavor. Cooked like zucchini, bitter melon has cancer-fighting properties, is reported to help cure diabetes, and can help cleanse the body of toxins. Camote: A starchy white sweet potato that can be prepared and eaten in the same way as the sweet potato. In Costa Rica camotes are used in soups or mashed into puree and served with a bit of milk, butter, and sugar. Camote can also sub for sweet potato in casseroles. Cherimoya (cherimolia, chirimolla, anone): Native to southern Ecuador and northern Peru cherimoya is the size of a large apple or grapefruit, with a green dimpled skin and a creamy white, sweet-tart flesh. The flavor is a blend of pineapple and banana. Eat cherimoya like an apple, cubed, scooped out with a spoon, or cut in half and peeled. It can also be pureed and used as mousse or pie filling. Choy Sum (bok choy sum, yu choy sum, flowering Chinese cabbage) looks much like baby bok choy, but its yellow flowers set it apart. The leaves are more bitter than the stems, and the entire plant is edible. Steam or saute, or try blanching and then cooking in oyster sauce. Daikon Radish (Asian or Oriental radish, mooli, lo bok) is a large white radish with a lighter flavor than small red radishes. Used in kimchi, as a palate cleanser, and as an accompaniment to sashimi, it's also great in light salads where its flavor isn't overwhelmed by other ingredients. Galangal (galanga root, Thai ginger, blue ginger) resembles ginger in appearance, but has a distinct waxy skin ringed with reddish-brown skin. The flesh is white but turns brown when exposed to air. Used in the same way as ginger root, galangal is more spicy and pungent. Guava: A common tropical fruit, guava can have white, pink, or red flesh. It is eaten fresh, juiced, made into jam or preserves, and used in desserts. Lemongrass (citronella grass, fever grass, hierba de limón) is a native Southeast Asian plant with a thick woody stem used to flavor dishes. To impart its lemony flavor, bruise the stalks, simmer or saute in the dish, then remove before serving. Lemongrass also makes a nice herbal tea infusion. Plantain: A staple crop throughout West and Central Africa, India, the Caribbean and Latin America, plantains are used both green and starchy like a vegetable, as well as yellow and sweeter like fruit. Plantains must be cooked. A green plantain can substitute for potato, and ripe yellow plantains are commonly baked, boiled, or fried in coconut oil and served with salt. Rambutan: Very similar to lychee and longan fruit, rambutan are common in Costa Rican markets. Great for snacks, with a sweet and sour taste somewhat like grapes. Taro Root (cocoyam, arrow root, kalo, dasheen): A tuber native to Malaysia, its somewhat plain flavor makes it a good host for stronger flavors. In Hawaii, taro is used to make poi; in Indian cooking, slices of taro root are seasoned and fried; it's also used in China as taro cakes and moon cakes. In the U.S. it's common to find snack chips made from taro. Yacón: Also known as Peruvian ground apple, this tuber consists mostly of water and contains inulin, a low-calorie, high-fiber sweetener that aids digestion while inhibiting toxic bacteria. Yuca (cassava, manioc): Different from yucca, yuca is a starchy tropical tuber that is made into flour for bread and cakes, and can be cooked just like a potato to make chips or mash.
One of the main goals at RedRiver Health and Wellness Center is to work with patients to improve their health, wellbeing, and quality of life. The RedRiver Health and Wellness Center team is passionate about helping ailing patients achieve optimal health, and we truly care about the success of each and every patient.
RedRiver chiropractic physicians are great advocates for prescribing physicians and endocrinologists. In fact, many of our patients see their prescribing physician(s) more frequently while under our care than they would otherwise. Our goal is not to replace our patients’ primary care physicians and specialists, but to complement their care by providing patients with nutrition, diet, lifestyle and educational support and strategies. This way, patients can learn to manage their symptoms more efficiently. We have developed rewarding relationships with many prescribing physicians across the country, and we strive to continue to building relationships with MDs, DOs, NPs, and NMDs. When health professionals can work together for the benefit of the patient’s health, it becomes a win/win situation for the one who matters most—the patient.