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Found 2 results

  1. Lizzard77

    Cauliflower Bad for us?

    I came across this "article" today and my feathers are a little ruffled. I would love to hear everyone's take on this. I tend not to agree but then again I have had heated debates with friends about the harms of phytic acid and why they shouldn't be eating legumes or grains. I guess to each their own but I refuse to believe cruciferous veggies should not be on my plate! http://www.nutritionbynature.com.au/1/post/2013/01/potato-pancakes.html Potatoes get such a bad rap. Nutritionally-speaking, they're an excellent source of vitamin C, B6, thyroid-supporting carbohydrates, some usable protein, and are one of the vegetables that contain the least natural plant toxins*. What's more, they're an excellent vehicle for other tasty and nutritious foods – butter, salt and cheese (you think I'm kidding, but I assure you I'm not). The backlash of the humble spud's negative press and general fear of carbohydrates has been the rise of the ‘tater haters', and a disturbing number of “faux potato†recipes (cauliflower mash/cauliflower pancakes/other crime against delicious food). Most people would agree that using cauliflower as a potato substitute makes for woefully inadequate dishes taste-wise (and how do you get past the dirty socks-smell?!), but I think probably few people realize that potato is actually better for you than its cauliflower understudy. Cauliflower (and it's mate, broccoli, along with other cruciferous vegetables like kale, cabbage and Brussels sprouts) contain plant chemicals known as goitrogens, which can block the formation of active thyroid hormone, down-regulate thyroid function and essentially slow metabolism. Not a great thing if you're trying to heal your metabolism, increase your core body temperature/metabolic rate, lose weight or achieve overall better health. Yes, cauliflower and broccoli contain lots of viable micronutrients and on-paper look like brilliantly healthy foods – but as foods for humans their nutrient profiles translate very differently in the body. Aside from the goitrogens, they contain large amounts of insoluble fibre (cellulose, which we humans can't digest) that can be quite irritating to the gut (which is why these vegetables can cause bloating and flatulence) and also inhibit the amount of nutrients you absorb from these foods and any others ingested in the same meal. By all means, if you love cruciferous vegetables like cauliflower and have a well-functioning metabolism (your digestion is spot-on, you are free from constipation, your hair, nails and skin are perfectly healthy, you're generally ‘warm' with little effort, you're not over-exercising and you're not under-eating), then go right ahead and consume them in moderation – just make sure they're very well-cooked (raw kale smoothies are most definitely a no-go!) and that you're avoiding other concentrated sources of goitrogens such as soy.
  2. I'm in my second (back to back) Whole30 and am eating spinach almost daily, as well as kale, cabbage, brocolli, cauliflower, etc. Recently the issue of goitrogens has come to my attention. A search on this site did not bring up any discussion of it, but I'm guessing this must be discussed from time to time. This is what I came across on another site: "Goitrogens are chemicals that prevent your intestines from absorbing iodine. Chemicals classified as goitrogenic may also inhibit your thyroid function directly by slowing the production of thyroid hormones. According to a 2002 article in the journal "Thyroid," foods high in goitrogens, such as raw spinach, can increase your risk of developing thyroid disease, but they have not been shown to directly cause it. Other risk factors include pregnancy, low iodine consumption and poor health." (http://www.livestrong.com/article/517401-does-raw-spinach-affect-the-thyroid/#ixzz28dGzKuhO) I certainly don't want to bring on thyroid problems, but so many of the veggies contain these gloitrogens. --twodrifters