There’s a lot that goes into getting an under-active thyroid back up and running, but it’s really a collection of consistent, simple actions. It’s also gaining insight into how our food supply contributes to poor thyroid function. One interesting thing to note is the imbalance of types of fatty acids.
Too Much Omega 6
Our American diet typically offers us too many omega 6 fatty acids by the way of many common food products that we buy, and restaurant food we eat. We consume significantly more omega 6 than omega 3. Why is that a problem? Because excess amounts of omega 6 fatty acids contribute to inflammation, which contributes to cancer, heart disease, asthma, arthritis, and even anxiety/depression. This also contributes to hypothyroidism.
When I started the journey to healing in 2014, I read about the over abundance of omega 6, and started to notice all of the soybean oil, corn oil, sunflower oil, cottonseed oil, safflower oil, peanut oil, and other vegetable oils in foods/condiments I was eating, and I was stunned! These are also commonly cooked with in restaurants.
Balance the Oils
Pay attention to the balance of omega 3 and omega 6 fatty acids in your diet. We need both, but be sure to have just as many omega 3 fatty acids. Mackerel, salmon, herring, walnuts, chia seeds, flaxseeds, hemp seeds, and even egg yolks are great sources of omega 3 fatty acids. Supplements like red algae provide a plant-based version of EPA/DHA omega 3 fats.
Rather than always cooking with vegetable oils, include more healthy fats like grass-fed butter, coconut oil, ghee, avocado oil, or olive oil. These healthy fats also help us to absorb nutrients from vegetables and fruits.
Either way, try to include more natural fats. The closer a food is to its origins and natural state; the better!
From my heart,
Lindsay
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