One thing that I keep going back to as I make this journey through Hashimoto’s Thyroiditis is that this disease is not much different than any other disease in that there undoubtedly is a root cause. Not many admit to that, but as I research natural remedies, one thing keeps coming up: diet is key.
Okay, that is no surprise to most of us. But one thing which is making a popular comeback is the idea that we might just be preparing our foods wrong. Huh? Many people I talk to cannot figure out what I could be suggesting. It is still a “foreign subject” to many Americans. Everyone knows that white flour is inferior to whole wheat but why would preparation be an issue? Isn’t it just that whole wheat is “better” for you. But why can’t we digest it properly? Just 100 years ago, it was common to do such things as soaking your oatmeal the night before in preparation for breakfast in the morning. And sourdough was much more the norm for our bread, using a “starter” which was nothing more than soaked grain that pulled in beneficial bacteria from it’s environment and fermented while sitting on the counter of the kitchen while waiting for it’s daily use. Gone are the days we toiled for our food.…. well, maybe not! We just might be coming “full circle”, especially for those of us who want to avoid traditional medicine for the rest of our lives.
With all the disease prevalent in our modern culture, one thing remains constant; our food preparations have become faster and faster. We have faster everything and food is on the top of that list.
So although this post is short today, I want to direct you to some exciting ideas by Sallon Fallon, author of Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
In this book, you will find the fascinating reasons and benefits behind traditional food preparation and how foods prepared in our rush lifestyle are stealing the nutrients from our body. One example is that as a Hashimoto’s sufferer, I was made aware early on that most (if not all) of us with Hashimoto’s Disease can claim a B Vitamin deficiency. Okay, and we usually have some form of gluten/wheat sensitivity. This is where it gets interesting to me. Guess what vitamin is bound up in wheat? You guessed it; B vitamins! Okay, now we can’t have the food that we need because we react, in some cases, violently to it. Does anyone else find this strange? Well, until I began to understand why we weren’t able to get those wonderful vitamins in the wheat, I was so frustrated! Now I understand that by soaking this same wheat, it releases the enzyme inhibitors which in turn, releases these precious vitamins into our body! Finally an answer!
Now, is it easy to eat this way in modern society? Not really. But let me ask you a more important question. Is it easy to have this disease? I’ll take the diet over the disease any day and I’m sure you are agreeing with me right about now. So, I am taking an online eCourse teaching me how to better incorporate this food preparation into my lifestyle. After about 5 months, I will report to you on how that goes (it’s a 5 month eCourse) and at that point, I will advertise the next session so you will have the chance to take the eCourse yourself. The name of the course is GNOWFLINS eCourse Fundamentals but many new classes are planned in the future. In fact, I am so excited about this idea, I have partnered with GNOWFLINS so I can get the news out to you, so you can get this valuable eCourse yourself and in turn, I will get a portion of your enrollment. So if this information is helpful to you, please consider signing up through clicking the link above.
I hope this blog helps you to find the right road to good health for you as continue on this journey.