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TreasureVibe
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So what explains those with side effects/iodine toxicity? If it's a cure-all it should help everyone..
pts= patients
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So what explains those with side effects/iodine toxicity? If it's a cure-all it should help everyone..
pts= patients
Not sure if sarcastic or not... lolToo much iodine is probably making the thyroid follicles explode.
Yes, let’s.Okay so iodine is good and does not destroy your thyroid, except when you have thyroid antibodies/Hashimoto's?
We have to have the Hashimoto talk.
I mean osmotically not like a bomb lolNot sure if sarcastic or not... lol
How long ago did you start the iodine?@burtlancast - thanks for your willingness to go against the flow here. After a year of Peating (including Idealabs T3) I was still cold - white fingers, etc. (hypothyroid). When I started the iodine protocol (~25mg Iodoral + 2-5 drops of Lugols on testicals / perineum + vitamin C + magnesium + selenium) my temperature shot up from 96 to 98 - 99, my hands are pink, and I feel *warm*. What a relief! I've stopped the T3 - don't need it.
When seaweed is cooked it looses a lot of its iodine content, and the seaweed is often eaten with foods containing goitrogens."According to the Japanese Ministry of Health and Welfare, the
average daily intake of seaweed is 4.6 gm. At an average of 0.3% I content (range = 0.08-0.45%), that is an estimated daily I intake of 13.8 mg."
Seaweed is often cooked to flavor dishes or soup stocks before consumption. When kombu is boiled in water for 15 minutes it can lose up to 99% of its iodine content, while iodine in sargassum, a similar brown seaweed, loses around 40% [28,29]. Processed kelp is often boiled in dye for half an hour ("ao-kombu" or "kizami-kombu") before hanging to dry [21], a process which can reduce seaweed iodine content before it is consumed. When kelp is used to flavor soup stocks the seaweed is often removed after boiling, resulting in soup stock high in iodine. Twenty samples of supermarket soups with kelp or kelp broth were analyzed by Nishiyama et al. to determine iodine content, revealing a minimum concentration of 660 μg/L (0.66 mg/L) and a maximum concentration of 31,000 μg/L (31 mg/L) [16]. Serving size for soup is typically around 0.25 L, resulting in 165 to 7,750 μg (0.165 to 7.75 mg) of iodine per serving.
In Asian cultures, seaweed is commonly cooked with foods containing goitrogens such as broccoli, cabbage, bok choi and soy [18]. The phytochemicals in these foods can competitively inhibit iodine uptake by the thyroid gland (i.e., isothiocyanates from cruciferous vegetables) [53-55], or inhibit incorporation of iodine into thyroid hormone (i.e., soy isoflavones) [56,57].
@PecosRiver Do you have TPO antibodies?@burtlancast - thanks for your willingness to go against the flow here. After a year of Peating (including Idealabs T3) I was still cold - white fingers, etc. (hypothyroid). When I started the iodine protocol (~25mg Iodoral + 2-5 drops of Lugols on testicals / perineum + vitamin C + magnesium + selenium) my temperature shot up from 96 to 98 - 99, my hands are pink, and I feel *warm*. What a relief! I've stopped the T3 - don't need it.
I don’t trust Guy Abraham AT ALL. His iodine loading test is stupid as ray pointed out. He thinks the body should be completely saturated with iodine.
Hashimoto's is simply endotoxin and bacteria in the gut, btw. This is something this source also acknowledges.
When seaweed is cooked it looses a lot of its iodine content, and the seaweed is often eaten with foods containing goitrogens.
From the paper Hugh Johnson linked: