Feeds:
Posts
Comments

Posts Tagged ‘iodine food sources’

“Everyone Knows Someone Who Needs This Information!” (TM)

Diabetics often have cardiac (heart) issues. Seaweed is the secret ingredient to a healthy heart. Yes, your doctor did not tell you that, but much scientific research shows that’s a major reason why Okinawans and Japanese are generally long-lived, as they consume the most seaweed of all the world’s peoples.

Seaweed is an alkaline pH food which has high mineral content, low-glycemic index and high fiber, along with lots of Iodine. It is generally neutral in taste, or is pleasant, and mostly provides texture. Kombu kelp also helps people be able to digest beans better.

A heart healthy diet is not complicated. Use lean protein sources — include wild-caught, cold-water ocean fish. Use only healthy oils (like extra-virgin olive oil; and flax and hemp oils — do not cook with the last two, just use for dressings), along with a little organic, extra-virgin coconut oil (yes, it’s saturated, but it does a lot of healthy things, too) and organic butter (a little now and then for flavor) along with NO man-made margarines or fake fats or deep-fried items.

Eating 2 servings of whole fruit (not juice) and at least 8 servings of fresh or frozen vegetables (including sea veggies) is another smart move to a healthy heart. And keep your grains limited, and only use whole-grains (and rarely even whole-grain flours). Use legumes, and gradually increase their use as your body adjusts to them.

And, past pages in my series include information on the various kinds of seaweed and the amazing benefits of food-sourced Iodine which can improve your cardiovascular health and general health to a phenomenal degree. See them in the Titles Archive (click Tab on upper navigation bar).

Seaweed contains Iodine, beta carotene and thiamine among many other nutrients; these possess antioxidant and detoxification properties. All 3 are beneficial for the general health of the blood and they promote good circulation. This is critical for most diabetics who already have atherosclerosis (“hardening of the arteries”) and often have circulation problems, especially to the legs, kidneys and eyes.

Each type of seaweed has its own role in a heart-healthy diet, which can also regulate blood sugar.

___ Brown seaweeds (kelps) discourage the formation of blood clots and lower the risk of heart attack and stroke. The algin in brown seaweed dissolves the deposits inside arteries and gradually removes the existing build up of these deposits!

So, as you use seaweed, you may be able to decrease and even eliminate your cholesterol medications. That’s why you need to inform your doctor and have frequent blood tests as you try to switch from man-made medications (with their numerous side-effects) back to Nature’s protection.

___ Arame, a lesser known seaweed, lowers blood pressure.

___ Bladderwrack is excellent for lowering chronic high blood pressure, and it balances blood sugar. Preventing blood clots from forming and preventing atherosclerosis are also part of its miraculous capability. Talk to your doctor about its use, and see if you can be regularly tested as you wind down from depending on Coumadin or Warfarin. Presently, I am doing this for and with my Mum (I am using Kombu kelp, which is described below.)

Bladderwrack is also used for weight-control, successfully. Fucothin by Garden of Life – Seaweed Weight Loss supplement is recommended; ask your doctor if it’s right for you. Garden of Life

___ Hijiki purifies your blood and balances blood pressure. It is also used to prevent seizures, and is a tasty food, especially when cooked with carrots, the way the Japanese do.

___ Since Irish Moss is loaded with important nutrients, it has been traditionally given to patients who are surviving serious illnesses. This seaweed contains blood-thinning properties (it acts as an anticoagulant, like Coumadin) thus it may reduce high blood pressure and heal arteriosclerosis. Like Bladderwrack, it also balances blood sugar.

However, in the past, there was some evidence that there were some issues with Irish Moss, so you will get it in pre-made foods, but I wouldn’t use it in my own cooking. I don’t remember all the details, as it was decades ago, but I remember the “red flag” and don’t use it.

___ As I noted above, Kombu kelp sprinkled on your meals improves blood circulation and and lowers blood cholesterol levels. It also contains many minerals (like copper and iron) and it purifies your blood (detoxification). Kelp also provides you with chloride which helps to retain potassium in tissues; potassium is essential for heart muscle health.

By  eating  about 5 grams (.17 oz ) dry weight of Kombu a day,  you will improve the strength of the blood vessels and diminish plaque found in the vessels.  I use powdered kombu, and use about 1/2t a few times a week, and it can be frequent like this as long as you are balancing it out by eating dark-green leafy greens or romaine lettuce to keep Vitamin K levels up, too, so you can clot your blood if you need to.

What else does Kombu kelp do? Here’s why it’s my favorite.

* regulates blood sugar
* lowers blood pressure
* reduces cholesterol
* prevents arteriosclerosis
* purifies the blood
* thins the blood

___ Nori not only tastes great wrapped around our favorite sushi, it also lowers cholesterol and blood pressure, improves circulation and promotes cardiovascular health.

Nori is the least concentration of Iodine, so it can be eaten everyday, whereas the other seaweeds should be eaten every other day or a few times a week. You NEVER ingest the first-aid type iodine from the Pharmacy; in this form it is poisonous!There are safe oral preparations which I have talked about in other parts of the series, if you do not want to rely on seaweed.

___ Wakame, a favorite in Japanese dishes, especially the foundational soup stock known as Dashi, prevents arteriosclerosis, lowers blood pressure, and purifies the blood.

Japanese and Korean women use soup and other dishes with wakame after childbirth.

Other forms of seaweed:

I have talked about this in earlier parts of the Series, but I finally found a local source for kelp noodles — mine are from Sea Tangle. I am going to try them for the first time, today.

Usually I just use the reconstituted, dried seaweeds or powdered seaweeds or dry sprinkles, so this will be a new experience. The kelp noodles are raw, not slimy, are crunchy until soaked more. They must be rinsed and soaked a little more before using. They are transparent, as once the outer layer of seaweed is removed, the inner core of the plant is translucent.

Here are some “kelp noodle” and “sea salad vegetable mix” recipes. You will find these products in the best health stores (maybe in the macrobiotic section) or in Asian markets (where their source is more murky and you may not be able to get clean waters or organic foods). Some Whole Foods stores carry Sea Tangle — it will be in the refrigerator section.
=============================================================================
Kelpnoodles.com

SIMPLE SEA VEGETABLE SALAD
1 clove garlic, grated
½ teaspoon grated fresh ginger
½ avocado
Bragg’s to taste, tamari, or soy sauce
2 cups greens (spring mix, buckwheat, spinach, lettuce)
3 ounces sea vegetable mix (will need rinsing*)
Celtic sea salt and pepper, to taste

Grate the ginger and garlic. In a small bowl, mash the avocado, ginger, garlic, and Bragg’s together. Toss all ingredients thoroughly.

* Read the directions on the package. Get one made in USA (especially Hawaii or California) or Japan, only.
—————————————————–
KELP NOODLE SALAD
Kelp Noodles, soaked 30 minutes*, rinsed and drained
Honey Mustard Dressing
Cucumbers, sliced
Carrots, sliced
Apples, thinly sliced
Salt, to taste

Combine all ingredients and mix well. Salt to taste.
* Ideas for soaking waters are below, in Preparation section.
—————————————————–
KELP NOODLE AND VEGETABLE STIR FRY
12 ounces Kelp Noodles, rinsed and drained
½ cup onion
½ cup bean sprouts
½ cup carrots
½ cup red bell pepper
½ cup mushrooms
1 tsp garlic, minced
1 Tbsp olive oil
Tamari or soy sauce, to taste
Dash of sugar or agave nectar, to taste
Dash of salt and pepper
½ cup vegetable broth or water

Saute the garlic in the olive oil. Add the vegetables (except for sprouts and bell pepper) and saute until cooked. Add the rinsed Kelp Noodles along with the soy sauce, sugar, and broth and mix. Saute until the noodles have nearly been softened. Add sprouts, red bell pepper; then use salt and pepper to taste.
———————————————————-
The recipe I tried today is on the back of the Sea Tangle Salad Mix package. It should give about 6 portions. We used it for 3 and it was so filling that we didn’t eat the rest of lunch! I think it can use a little “zip”, so use a little more ginger than mentioned and add some lemon juice and Bragg’s organic apple cider vinegar — maybe even a hint of cayenne.
———————————————————–
NOTE

PREPARATION NOTES: Quoted on a Forum of Raw Foodists.
A. The noodles will soften easily if you make a sauce containing garlic, salt and lemon. Just let them sit in the sauce until they’re as soft as you want them (the more lemon/garlic/salt, the faster they’ll soften).

B. I make a nut-based alfredo sauce (with or without sun-dried tomatoes), and the creaminess of the sauce makes up for the non-starchiness of the kelp noodles.

C. They also will soften if you make an Asian type sauce with some almond butter/ sesame oil.

D. When I first opened the package I did smell that weird odor that people here were previously discussing. I read elsewhere that this is not formaldahyde or anything toxic, just an odor from the kelp.

After rinsing the noodles the smell went away (it wasn’t that bad to begin with).

At this point the noodles will be crunchy. Here’s what I did for nice soft noodles at dinner time. In the mid morning I soaked the noodles in warm water with lemon juice and sea salt.

Then after about 30-45 minutes I rinsed and put them back into plain water to soak for most of the day while we were out and about doing errands and such. When we returned home later that afternoon I was pleased to find nice big soft noodles that looked like rice noodles and tasted very neutral.

E. So far I like making this lovely mild red pepper aioli sauce for the kelp noodles. But I believe any raw sauce or dressing would be lovely. These noodles are really super cool and the possibilities are endless.

F.  You do not need to do this technique unless you only eat Raw, too …

Okay, I’m a convert! I made kelp noodles tonight for dinner and my non-raw BF loved them. I soaked them in warm water with lemon juice, apple cider vinegar and sea salt.

After an hour, I rinsed them well and refilled the bowl with warm water. I put our pasta bowls in the oven at 170 degrees F to warm up. When the oven reached that temperature, I opened the door to let some heat out and turned the oven off.

I put the bowl with the water and noodles in and let it sit for another half hour or so. I made my sauce and toppings and when it was time to assemble, I drained the noodles and divided them into our bowls. They were soft and awesome! The bowls and noodles were warm, while my sauce was room temperature.

Enjoy!
=====================================================================

You can find more valuable articles in my blog’s archive, including the other 10 parts of the series. Click on the Title Archive on the upper navigation bar.

Please spread articles you think are important via email links, and via web 2.0 site links. Thanks!

(c)2010 Em at https://diabetesdietdialogue.wordpress.com
If you want to quote any more than 1 short paragraph from my article, please write for permission to the About Me page on the upper navigation bar. Please respect my copyright. Thanks.

Read Full Post »

“Everyone Knows Someone Who Needs This Information!” (TM)

Yes, I know it’s Thanksgiving in America in 2 days, but my post and recipe is one for you to incorporate, even daily, as much as possible, the way the longest-lived peoples do. That’s really something to be Thankful for!

So, find a way to start this food in your diet over the 4 day holiday week-end. You won’t be sorry. The more I learn about seaweed, iodine and the complex, healing polysaccharides which it contains, the more amazed I am.

Seaweed is really the Foundational Food of Life.

This low glycemic, high nutrition food has no calories and lots of fiber, wonderful mineral content, along with great, clean taste.

The Iodine and Fucoidan in seaweed will help you to:
___ reduce weight
___ remineralize especially when stressed
___ aid thyroid and metabolic health
___ help to reduce blood sugar levels and body-wide inflammation
___ help to prevent excessive blood clotting
___ automatically thin your blood
___ protect bone marrow and kidneys
___ support healthy joint activity
___ engage your immune functions and fire-up your T cell-mediated and natural killer (NK) cells for effective anti-viral (including AIDS and herpes) and anti-cancer protection.

Yes, it’s that amazing and effective in the right quantities.

Introduce your children to this pH alkaline, life-giving food, too. Start them on better habits than you had. In the 1950’s Americans used to eat 4 times as much iodine as they do now! This current lack is probably behind most of the massive rise in chronic diseases and conditions, like diabetes, heart disease and cancer, especially breast cancer and prostate cancer.

You just cannot spend your food money more wisely than to buy organic seaweed from one of the firms which carefully source where and how it was grown. These companies are listed in the previous parts which I mention below.

I now add Mitoku Brand – Japanese foods, with some organic seaweeds to the list. Sorry I forgot you; it’s a great company, which I have also used for years and years.

Please read these articles before continuing, if you have not already been following the series.

Diabetics – Iodine and Health, Part 1
Diabetics – Iodine and Health, Part 2
Diabetics – Iodine and Health, Part 3 – includes recipe

Do NOT buy any Chinese-sourced seaweed. Assays have shown that the unrelenting pollution of their air, sea and water has resulted in arsenic in their seaweed products.

Dr. Ray Sahelian, MD states: “Fucoidan substances are sulfated polysaccharides extracted from brown algae (seaweed). Fucoidan has been studied for its diverse biological activities. It appears this substance has blood thinning properties and has an influence on the immune system.”

He continues: “Fucoidan (sulfated alpha-L-fucan) is a sulfated polysaccharide and is found primarily in the cell walls of several species of brown seaweed, such as kombu, limu moui, wakame (and mekabu), hijiki and bladderwrack.”

Most of the clinical immune research has been done on animals, using wakame and also on its special structure called mekabu (available from Eden Foods). Mekabu is the green crunchy plant in seaweed salad in sushi restaurants. See the sketch of the wakame fronds and the mekabu spiral structure, just above the life-giving holdfast support.

My discussion is all about getting these wonderful ingredients only in food, not in supplements. There’s very little human research (if any) in the amounts and concentrations placed in supplements, whereas, there are tens of thousands of years of normal, daily ingestion of these seaweeds as food, in normal appetite portions.

One teaspoon of a powdered seaweed is equivalent to eating a whole plate of seaweed. It takes about 40 pounds of seaweed to make one pound of powdered product.

The oldest Japanese recipes do not call for seaweed to be cooked (for varieties tender enough to eat this way). This may be healthier as science shows, that unlike Iodine, Fucoidan is disrupted by heat.

===================================================================

from http://epicureandebauchery.blogspot.com

Seaweed Preserve (nori no tsukudani)

5 sheet nori (seaweed like the one used for sushi)
2 cups sake in 1/2 cup increments
1/2-1 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/8 cup toasted sesame seeds **

1. Tear up all the nori into approximately 2 inch x 2 inch pieces
2. Pour first 1/2 cup sake into a small pan on medium heat *
3. Add nori and cook until almost all of the sake is absorbed
4. Repeat until 1 1/2 cups of sake is almost all absorbed
5. Add soy sauce, mirin, and sesame seeds
6. Add last 1/2 cup of sake
7. Cook until all of the liquid is absorbed and the seaweed has a very thick consistency.
8. Keep in an air tight container in the fridge.

Use over rice, on top of salads, over fish etc.,
For an Ochazuke:
1) For each 1/2 cup cooked brown rice, use 2 tbs seaweed preserve and 1 tsp wasabi paste, 1/4 tsp ume paste.
2) Pour on hot sencha tea, brewed strong.
3) Enjoy right away after mixing with your spoon!

* Frankly, I am going to try this recipe with just letting the seaweed absorb the incremental amounts of sake and other liquids without cooking, and see if it will absorb enough over time. No harm in trying it this way; I can always cook it a little at the end. I saw another wakame recipe that just used a no-cook absorption method, so it is possible and will keep more of the beneficial fucoidan.

** I never toast seeds; they lose too much nutrition, even on low heats. Use white and // or black sesame seeds.
====================================================================

Links:
This store carries Mitoku’s full line. Mitoku’s full inventory of products available online

Enjoy! More next week. Have a safe and happy holiday!
Best to all — Em

P.S. Please share this with your favorite social media site. To read more articles, please use the Title Archive tab on the upper navigation bar. Please subscribe to my blog on the right side-bar.

(c)2009 Em at https://diabetesdietdialogue.wordpress.com
If you desire to use or quote more than a couple of sentences from my article, please write for permission to the About Me page on the upper navigation bar. Please include the address of the site where you wish to use it. Thanks!

Read Full Post »

“Everyone Knows Someone Who Needs This Information!” (TM)

If I just had a chance to grab 3 or 4 supplements in an emergency, to help keep my Health and to prolong my life, Iodine containing foods would be one of them (or a special supplement, I mention in the prior articles below). Yes, Iodine is that important.

Iodine is especially essential for diabetics. Indeed, it is essential for everyone, as most people are definitely deficient.

Read my first two articles  so you can be up to speed on the “why” of Iodine.

Iodine and Health for Everyone – Part 1

Iodine and Health – Part 2

Now that you’ve done that reading, let’s continue with some ways to use seaweeds, the most iodine-rich, alkaline food.

___ I use powdered Kombu seaweed to make soups with a creamy-rich texture without the dairy or less-nutritious thickeners. I sprinkle it in stews to make a thicker, more nutritious sauce than flour, arrowroot or cornstarch would give. Ditto for salad dressing. I sneak it into baked goods or pancakes. Luckily, Iodine is not harmed by heat. I use it as a topper for rice, along with other choices. It has a pleasant sea flavor which is not aggressive or strange. Use it to substitute for salt in any savory smoothie. Sneak a little into some other smoothies. Add some to pickled foods. You have to be inventive as most modern western cookbooks won’t have seaweed recipes.

___ I use a lot of Japanese recipes. Their cooks are the masters of seaweed cuisine, and it goes way beyond just wraps for sushi. You’ll also find recipes in Welsh books (as laver), in Macrobiotic cookbooks and in many other cuisines on a varying scale. In these recipes, I use the real sheets of seaweed.

___ You can also make your own version of Gomashio, a shelf stable condiment using Celtic sea salt and organic ingredients.

Seaweed has virtually no calories, is rich in fiber as well as Iodine and it has just about every needed trace mineral known to humankind.

Here is an adaptable recipe.
========================================================================

Em’s Kaisou Salada Serves 4

Make ahead:
5 grams ( 1/8 oz.) EACH dried wakame, dried arame and dried hijiki seaweeds I use only Eden Foods brand, as they source their organic seaweeds carefully.

1) In two separate bowls, soak the arame and hijiki together for 30 minutes, and in the other bowl, soak the wakame for 10 minutes.

130 grams (4 ozs.) enokitake mushrooms (tiny white mushrooms with long stems — in good supermarkets refrigerated or Asian produce section) (optional)

2) Trim the hard stems off each bunch of mushroom stalks, divide the bundles, keeping the mushrooms intact and whole.

2 scallions (spring onions, green onions) and ice water with cubes

3) Cut the onions into 1 1/2″ long thin strips and plunge into the ice water so they curl up.

1/2 English cucumber, cut lengthwise, cut into thin, half-moon slices

1 bunch of red radishes, washed and sized as desired. (Also, wash the leaves and dry them. Use for soups or stir frys.) OR use a desired amount of white icicle (daikon) radish

4) Cook the wakame and enokitake mushrooms in boiling water for 2 minutes. Add the arame and hijiki for a few seconds and immediately remove from the heat and then drain.

5) Transfer to a bowl. Sprinkle on marinade from 1 1/4 teaspoon of Celtic sea salt and 15 ml (1 Tablespoon) organic brown rice vinegar while the weeds and mushroom mix is still warm. Then, chill everything in the refrigerator.

Salad Assembling:

Make the salad Dressing:
60 ml (4 Tablespoons) organic brown rice vinegar
7.5 ml (1 1/2 teaspoons) organic toasted sesame oil
15 ml (1 Tablespoon) organic shoyu or tamari soy sauce
1 Tablespoon water (with a pinch of dashi-no-moto powder, if desired)
2.5cm (1 inch) piece of fresh ginger root, finely grated (or slivered)

1 package fresh washed organic Mesclun mixed spring greens
organic sesame seeds and // or organic hemp seeds

1) Place greens in a large bowl, add cucumber and radish slices, then top with the seaweed-enokitake mixture. Garnish with the spring onion curls and the seeds and then serve each portion with some dressing, just before eating.

Additional Options:
___ 12 cooked tiger prawns, cooled
___ 4 – 6ozs. of steamed, then cooled cold-water, ocean fish fillet, per person e.g. cod, halibut, sardines, Atlantic pollock, haddock.
___ up to 1 1/2 teaspoons of superfine sugar or equal amount of low glycemic agave nectar to the salad dressing
___ add lightly steamed carrot slices or fully steamed sweet potato cubes
___ fresh dill or fresh cilantro (for detoxification and flavor)

Enjoy!
====================================================================
This is delightful pH alkaline food.

Best to all — Em

P.S. Please share this with your favorite social media site. To read more articles, please use the Title Archive tab on the upper navigation bar. Please subscribe to my blog on the right side-bar.

(c)2009 Em at https://diabetesdietdialogue.wordpress.com
If you desire to use or quote more than a couple of sentences from my article, please write for permission to the About Me page on the upper navigation bar. Please include the address of the site where you wish to use it. Thanks!

Read Full Post »

“Everyone Knows Someone Who Needs This Information!” (TM)

If you are having trouble losing weight, and keeping it off, then keep reading! The newest nutritional research is showing there’s about a 90% chance that this problem is being caused by a deficiency in an essential nutrient because there’s not enough coming from your dietary choices. What’s the needed nutrient?

Some clinicians find that up to 90% of their overweight clients (especially women) are lacking in iodine and iodide (our body needs both forms), and when the problem is corrected properly, the people lose weight and often keep it off, usually permanently.

As iodine is essential for the proper functioning of your thyroid gland, then it is logical that if you are low on iodine, your thyroid won’t function well, no matter what the (inaccurate) blood-tests “say” that its doing.

As your thyroid gland has the sole job of orchestrating your whole body’s metabolism, you won’t burn extra calories or fat properly if something in the thyroid is amok.

And, in today’s world, your thyroid is at risk.

Dr. Guy Abraham, MD one of the world’s foremost experts on iodine, says that you probably have to take 100 to 400 times the amount of iodine that is currently being recommended in the RDAs (recommended daily allowances) from the US Government scientists. But, some forms of iodine are HARMFUL. So you have to do this protocol under the watchful eye of a knowledgeable practitioner, additionally so because iodine can heal you and change your need for medications.

And, Abraham says that iodine:

___  helps you lose weight

___   may correct thyroid disease— whether sub-clinical hypothyroidism (“sluggish” thyroid) or other forms of overactive or enlarged thyroids

___   helps with fibromyalgia, by removing inflammatory bromide from your body. Bromides are regularly added to bakery products and soda pop, asthma drugs (!), and as bromine and iodine are in the same “halogen” family on the Periodic Chart of Elements, they are like Jekyll and Hyde, being able to “mess” with each other. You do not want bromine taking over receptors made for iodine. Iodine also protects against inflammatory fluorine, another halogen, rampant in its destruction of our body and readily available in our water, as fluoride. Having sufficicient iodine will pull harmful bromine and fluorine out of your body.

___   prevents breast cancer and corrects polycystic breast disease

___  supports your adrenal glands which buckle under a stressful life

___   aids in correcting Graves disease, polycystic ovary syndrome (PCOS) and sleep apnea

___  helps improve or correct BOTH kinds of DIABETES

___   balances hypertension (high blood pressure), heart arrhythmia, and hormone resistance syndromes, among other conditions.

Iodine is needed in the thyroid, but also in the stomach, adrenals, breast, ovaries, testes (male sex glands), parotid glands (in your neck) and in your salivary glands which help pre-digest your food if you chew well (making less effort later, for your pancreas’ part in digestion).

Paleo-anthropologists studying ancient humankind know that their diet was very rich in seafood — a prime source of iodine. Ancients tribes clung to the coast and lived from ocean food for millions of years. Mountains of ancient shellfish shells are regularly found, and place-names (even tribal names) also give hints about eating and valuing seaweed, e.g. the Musqueam tribe of Vancouver, BC, a Coastal Salish Nation, take their name from “maquis”, their name for the seaweed that grows and was harvested there.

Those countries whose peoples still eat copious amounts of seafood — fish, crustaceans, seaweed — in their diets are usually the healthiest peoples and the slimmest, like the long-lived Okinawans (“Japanese”). Seaweed is the highest iodine sourced food, and you need to eat it daily. Most of it tastes delicious!

At least 90% of Americans are deficient in iodine and a McDonald’s fishwich once in a while isn’t going to be enough!

But adding kombu powder to just about everything and anything everyday, or eating sheets of crispy nori sprinkled as a garnish or just eaten for snacks etc., can start making a real difference, along with eating fish meals, almost everyday.

Dr. Abraham found that we need 50 mg a day for proper metabolic efficiency instead of only the .15mg RDA!

He uses a safe, non-radioactive, inorganic, stable form of iodine as well as a new iodide identical with Lugol solution (which has been used for 180 years, but is foul-tasting). His better-tasting iodine supplement is called Iodoral.

Be patient; it takes a long time to come up to optimal levels, and when you do, you’ll feel fantastic.

When you take the 50mg daily, iodine becomes not just a “mineral” but it importantly becomes “an adaptogen” — a substance which balances your biochemistry, intuitively, knowing just what it needs to do to get things running well.

Other well-known adaptogens include ginseng, but each works in their own way. Let’s stay with how iodine works.

Unfortunately, we are so incredibly iodine-malnourished, that for most Americans (and other first-world nations), eating whole sea salt or kelp tablets, or fish or seaweed will give you enough only if you eat proper food amounts of it every single day, as Nature intended.

And, I am NOT suggesting “iodized” salt at all as a source, because the sodium-chloride in it is creating dangerous imbalances; I never recommend regular table salt, iodized or not.

Dr. Nan Fuchs, PhD, who alerted me to the role of iodine beyond the thyroid, says that you must be tested, first, for iodine insufficiency levels using a 24-hour urine test. If your doctor won’t do it, she says to call Dr. Flechas, one of the researchers at USA 828-684-3233 and the test will cost around $75 US.  Other iodine tests you may have heard about are useless; only this one works.

If you test low for iodine, then order Iodoral from Dr. Flechas and let your doctor monitor your progress, especially if you are getting better and requiring less or no medications, as you heal.

A month’s supply of Iodoral costs $27 US a month. Your physician can also get it directly from Optimox:  USA 800-223-1601 and your doctor should ask for the professional packet which includes 2 hours of professional orientation.

You must stay with specific preparations as some iodine (as isotope 131) is a harmful by-product of the nuclear energy industry, and your body can absorb it too. The good iodine (isotope 127) which I am describing above in foods and in Iodoral will help block your absorption of bad iodine 131.

I’ll help you learn more next week in Part 2 and will help you source some great seaweed products then, too.

Diabetics – Iodine and Health, Part 2
Diabetics – Iodine and Health, Part 3
Diabetics – Iodine and Health, Part 4
Diabetics – Iodine and Health, Part 5

(c)2009 Em at https://diabetesdietdialogue.wordpress.com
If you want to quote from my article or use it, please write for permission at the About Me page on the upper navigation bar. Please respect my copyright. Thanks.

Read Full Post »

“Everyone Knows Someone Who Needs This Information!” (TM)

“Want to know one of the best ways governments and charities can help raise the Health and the IQ of people facing inadequate food supplies? The amazing answer is IODIZED SALT: Click Here!

“… Development geeks rave about the benefits of adding iodine and other micronutrients (such as vitamin A, iron, zinc and folic acid) to diets.

The Copenhagen Consensus, which brings together a panel of top global economists to find the most cost-effective solutions to the world’s problems, puts micronutrients at the top of the list of foreign aid spending priorities.

… progress is evident. One of the attractions is that a campaign to iodize salt costs only 2 cents to 3 cents per person reached per year.”

Shocking that this has not already been done for decades in the developing world, as it has been known for generations in the first-world countries.

To know that whole peoples are being deprived of their IQ and many are at a point where they are evidently way less able to make capable decisions is a human tragedy.

When we see that land-locked countries in Asia (like Afghanistan) and land-locked countries in Africa are often where terrorism has gotten a hold, it makes me wonder if this reason for lack of IQ is also having tremendous global consequences due to a personal lack of understanding. Several suicide-bombers have been described, if I remember correctly, as being special-needs people. How convenient for the Masterminds.

The New York Times article highlights the lack of iodine in Pakistan’s diet. Same result.

Where else on earth could 3 cents do so much good? Save the next generation! Get the world out. And, remember to read my articles about the differences between types of salt! Find them in the Title Archive tab at the upper Navigation Bar.

Whole sea salt already contains the proper amount of iodine, naturally. But if you don’t use it, be sure any salt you DO use IS iodized!

Each time you eat ocean fish or sea vegetables, you also are getting iodine, which helps your thyroid (your master gland which operates your metabolism).

The NY Times article also mentioned the merits of supplementing with other micronutrients if you don’t or can’t have a balanced diet. Make sure you get enough: vitamin A, iron, zinc and folic acid. Buy the best supplements you can afford, but healthy food is always the best source as Nature is the master chemist.

Green leafy veggies are an excellent source and orange vegetables provide the beta carotene precursor for Vitamin A, too.

Diabetics have a need for zinc, as deficiency is often found in diabetics. Zinc is needed for your immune system and for carbohydrate digestion. It is also a component of your natural insulin. Zinc sources are raw pumpkin seeds, most nuts, black-eye peas, sardines and herring, and most other legumes.

If you have or had acne, then you may need more zinc than normal; discuss this with your doctor, as acne is a sign of zinc deficiency. Zinc is lost when we perspire. Phytates in grains bind zinc so it is not accessible to us. Calcium, bran, coffee reduce its absorption. Pregnant women should consult with their obstetrician before supplementing with zinc.

Vitamin D, the sunshine vitamin, is also lacking in most diets now, especially if you live north of the latitude of Dallas, Texas, or the equivalent Southern latitude.

We’ll talk more about these other items in more detail in the future, but for now, alert your favorite charities to start setting aside money for whole salt or iodized salt, and make sure your own iodine intake is decent, especially if you do not eat sea foods.

Best Regards,
Em

REFERENCE:

For more ideas, also check out:
the several articles I have already written about salt, which have many more important details. Find the articles in my Title Archive tab on the Upper Navigation bar on this page. Thanks.

Secrets of Super Healthy People (Click Here!)

(c)2008 Em https://diabetesdietdialogue.wordpress.com
Please respect my copyright. If you decide to quote from or use my article, please include my copyright citation and website’s address in your footnote or reference section. Thanks!

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to Ma.gnoliaAdd to TechnoratiAdd to FurlAdd to Newsvine

Read Full Post »