Nutrition and DietFoods not recommended with hyperthyroidism

Foods not recommended with hyperthyroidism

There are certain foods that when you have hyperthyroidism, their consumption is not recommended or is not recommended. Find out which ones are and which ones you cannot consume.

The thyroid gland is a gland of our endocrine system that we find under the Adam’s apple, specifically on the trachea and next to the thyroid cartilage. It is a fundamental gland for our body, since it produces the hormones thyroxine (T4) and triiodothyronine (T3).

These two hormones control our metabolism; that is, the way in which the different cells of our body use energy. Hence, problems in the thyroid gland can cause the person to lose or gain weight abruptly, and without any other related medical cause.

In this sense, hyperthyroidism is an ailment that medically and popularly is also known by the name of overactive thyroid; that is, the thyroid gland tends to produce too much thyroid hormone, which causes symptoms such as fatigue and general tiredness, goiter, thyroid nodules, frequent stools, heat intolerance, increased appetite with weight loss, restlessness and nervousness…

Luckily, it is a condition that has treatment, which helps its resolution. It consists of the consumption of radioactive iodine and antithyroid drugs, and from a nutritional point of view it is essential that the person knows what the prohibited foods with hyperthyroidism are.

What are the prohibited foods with hyperthyroidism?

Fundamentally, the foods not recommended with an overactive thyroid are those foods rich in iodine. The following stand out above all:

  • Vegetables and vegetables: tomatoes, garlic and spinach.
  • Legumes: peas, lentils and beans.
  • Fruits: it is not advisable to abuse strawberries, apples, apricots, pineapples, mangoes and coconut.
  • Cereals: oats, corn, sunflower and soy.
  • Seafood.
  • Iodized salt.
  • Meats: it is not advisable to abuse sausages and red meats.
  • Plants, herbs and spices: cinnamon, basil, ginseng, ground ivy, fennel, hyssop, fucus algae.
  • Nuts: Brazil nuts, dates, cashews and hazelnuts.

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