Hypothyroidism - NUTRIWELL INDIA

Hypothyroidism

Hypothyroidism, conjointly known as hypoactive thyroid disease, could be a common disorder. With glandular disorder, your thyroid gland doesn't build enough hormone.

The thyroid gland is found within the front lower a part of your neck. Hormones free by the organ travel through your blood and have an effect on nearly each a part of your body, from your heart and brain, to your muscles and skin.

CAUSES OF HYPOTHYROIDISM

Multiple factors may contribute to hypothyroidism, including:

  • Hashimoto's thyroiditis
  • medications
  • pregnancy
  • Treatment for hyperthyroidism: People who have hyperthyroidism (overactive thyroid) are treated with radioactive iodine therapy, which impairs thyroid function and can cause hypothyroidism.
  • Thyroid surgery: If your thyroid gland is removed, you can’t make thyroid hormone, so you’ll need to take thyroid hormone replacement.
COMPLICATIONS OF HYPOTHYROIDISM

Untreated, hypothyroidism may cause:

  • Heart problems
  • Infertility
  • Joint pain
  • Obesity

Thyroid issues in an exceedingly pregnant girl will have an effect on the developing baby. During the primary 3 months of physiological state, the baby receives all thyroid hormone from its mother. If the mother has glandular disorder, the baby does not get enough thyroid hormone. This can lead to problems with mental development.

Extremely low levels of hormone will cause a critical condition known as myxoedema. Myxoedema is the most severe form of hypothyroidism. A person with myxoedema will lose consciousness or get into a coma. The condition may also cause the blood heat to drop terribly low, which can cause death.

FOOD RECOMMENDATIONS DURING HYPOTHYROIDISM
  1. Fish and seafood
  2. Nuts
  3. Whole grain foods
  4. Fresh fruits and vegetables
  5. Dairy products
FOODS TO AVOID DURING HYPOTHYROIDISM
  1. Coffee
  2. Gluten
  3. Processed food
  4. Cruciferous Vegetables
  5. Alcohol
RECIPES FOR HYPOTHYROIDISM
GREEK YOGHURT TUNA SALAD:
Ingredients
  1. 1/4 cup plain greek yogurt
  2. 1 tbsp mayo
  3. 1 can of tuna
  4. 2 stalks celery, diced
  5. 1 small apple, diced
  6. 1 tsp chopped onion
  7. 1/4 tsp garlic salt
  8. salt & pepper
  9. lemon juice
Instructions
  1. Chop the apple and celery. Add to a bowl
  2. Then drain tuna and add it to the bowl.
  3. Now add 1/4 cup of greek yogurt and 1 tbsp of mayo to the bowl.
  4. Add spices, salt & pepper, and lemon juice.
  5. Mix thoroughly and serve.
CHOCOLATE CHIA SEED PUDDING
Ingredients
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 3-5 Tbsp maple syrup
  • 1/2 tsp ground cinnamon (optional)
  • 1 pinch sea salt
  • 1/2 tsp vanilla extract
  • 1 1/2 cups light coconut milk
  • 1/2 cup chia seeds
Instructions
  1. To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a bit dairy-free milk at a time and whisk till a paste forms. Then add remaining dairy-free milk and whisk till sleek.
  2. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency).
  3. Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, like fruit, granola, or coconut topping.
PUMPKIN SOUP RECIPE
Ingredients
  1. 500grams pumpkin
  2. 2 whole onions (skin on)
  3. 1 whole knob of garlic (skin on)
  4. Sprinkle with salt and pepper
Instructions
  1. Cut the pumpkin into wedges and chop the skin off
  2. Cut into rough pieces. The larger the scale, the longer they'll go for cook.
  3. Bake on a tray lined with non-stick baking paper at 180 degree Celsius oven for approximately 30-40 mins, until the pumpkin is nice and soft.
  4. Remove from the oven.
  5. Get a large saucepan ready on the stove to prepare the soup.
  6. Squeeze out the onion from their skins into the saucepan. Do the same with the knob of garlic and discard the skins. Place pumpkin into the saucepan.
  7. Add 1.5 Litres of chicken or vegetable stock and bring to boil.
  8. Let boil for 5 mins.
  9. Remove from the heat and blend with a stick blender until smooth.
  10. Serve.

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