Are you confused about which foods are actually good for you? Whether you’re a plant-centric omnivore or a vegetarian, this episode will provide valuable insights into how certain food compounds affect our bodies and how to navigate their consumption.
As your host and a researcher, my commitment is to offer you valuable insights and knowledge that can empower you to live your best life during this transformative season of menopause. In this episode, we delve into the truth behind goitrogens, phytic acid, and lectins – three compounds that online reviews have stirred up mixed opinions about.
You see, there’s a lot of confusion surrounding these compounds, and it’s my mission to shed some light on the subject. We’ll explore their potential dangers and benefits, and I’ll share my expert insights as a highly qualified Functional Medicine Practitioner. By the end of the episode, you’ll have a clearer understanding of how these compounds can impact your health, particularly in relation to liver function and detoxification.
But that’s not all! Throughout the episode, I’ll also provide practical tips on how to integrate this knowledge into your daily life, making it easier for you to navigate your menopausal journey with confidence and vitality.
So, are you ready to uncover the truth about these food compounds? Tune in to Menopause Mastery and join me on this enlightening conversation.
Key Takeaways:
[00:01:29] Goitrogens and confusion surrounding them.
[00:03:39] Goitrogens and thyroid function.
[00:07:55] Liver detoxification and glucosinolates.
[00:11:09] Detoxification and nutrient wrappers.
[00:14:30] The importance of iodine.
[00:18:03] Phytic acid and plant defense.
[00:23:07] Lectins and immune responses.
[00:24:23] Leaky gut and autoimmune diseases.
[00:27:06] Balance and variety in diet.
[00:28:40] Healthy plate proportions.
Memorable Quotes
“Goitrogen compounds are sensitive to heat, and they break down during cooking. This reduces their ability to interfere with thyroid function. So specifically boiling, steaming, or cooking vegetables reduces that effect. ” – Betty Murray
“Iron is probably the most common because a vegetarian diet does not contain very much bioavailable iron. And so even though a food like spinach may have iron in it, it’s not very well mobilized and utilized by the human body. And anemia is real as a concern, particularly in vegans, because iron is not well absorbed and not represented well in the vegan diet.” – Betty Murray
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