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HYPOTHYROIDISM
Did you know that in 90% of cases, hypothyroidism is an autoimmune disease? Did you know that autoimmune thyroid disease and is linked to a gluten intolerance? Hashimoto’s and Graves’ are most likely caused by a gluten intolerance.What happens is that the molecular structure of gliadin (the protein in gluten) resembles the thyroid gland. If you don’t have a healthy intestinal lining, you can create holes; enter Leaky Gut. When this happens food leaks into the bloodstream and since your blood doesn’t know what the substances are, it puts your immune system into overdrive to kill the foreign substance (this is why I have my clients get a thyroid ‘antibody’ test; it helps determine if there is a food allergy). So if you are eating skim milk and cereal for breakfast, you will most likely have a dairy and wheat allergy.These antibodies produced to attack the gliadin in the blood, also attack the thyroid. If you continue to eat gluten, your immune system will continue to attack your thyroid. Some clients mistakenly think they can eat small amounts of bread or gluten on the weekend or at a party, butno.
The immune response to gluten can last up to 6 months every time you consume it. This is not a 80-20 type issue, you must remove gluten 100% to stop this from occurring.
In order to stop the destruction of the thyroid, you have to be 100% gluten-free. Gluten, even “whole grains,” contain phytates that damage our intestinal lining and inhibit nutrient absorption.Many people make the mistake of running to their doctor for an allergy blood-test to find out if a food allergy is the root of their problems. The main issue with this is that blood tests are about 90 percent INACCURATE! Crazy but true.
If I notice a food sensitivity with a client, our success comes by an elimination diet along with nutrition therapy of enhancing vitamins, minerals and amino acids. It is also helpful to consult a doctor, but don’t wait for a blood test to tell you what will make you feel your best; start now instead. If anything, I recommend a stool test. 1 in 3 Americans are gluten intolerant. In some clients with autoimmune disease, their immune system is so worn out they can no longer produce many antibodies. This is why everyone should kick the gluten regardless of antibody test results.
To find charts on what foods balance all your hormones (thyroid, leptin, ghrelin, estrogen, testosterone and more) check out my book:Secrets to a Healthy Metabolism.
Thank you for your love and support!
CRAVING PASTA???
Have you tried Miracle Noodles. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.
To find the Miracle Noodles, click HERE.
Sesame Noodles with Chili Oil and Scallions
Maria Emmerich
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories
Ingredients
- 4 scallions whites and greens separated, thinly sliced
- 1/2 cup coconut oil or macadamia nut oil
- 1 TBS crushed red pepper flakes
- 2 tsp sesame seeds
- 2 tsp Sichuan pepper coarsely chopped (see below)
- 4 cups zucchini "pasta" OR 2 packages Miracle Noodles
- 1/4 tsp Redmond Real salt
- 1/4 cup tahini sesame seed paste
- 1/4 cup unseasoned rice vinegar
- 3 TBS organic Tamari sauce or coconut aminos
- 2 tsp toasted sesame oil
- 2 tsp Natural Sweetener or a drop of stevia glycerite
Instructions
In a small saucepan over low heat, sautee the scallion whites, oil, red pepper flakes, sesame seeds, and pepper. Cook until scallions are golden brown, about 12–15 minutes; let chili oil cool in saucepan.
Meanwhile, cut the zucchini into "pasta." My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. To find the awesome noodle maker click HERE. (If using Miracle Noodles, rinse and drain the Miracle noodles well).
Whisk tahini, vinegar, Tamari sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
Notes
SPECIFIC INGREDIENT: Sichuan pepper is available at some specialty foods stores and Asian markets. If you can't find it, add an extra teaspoon each of red pepper and tahini.
NUTRITIONAL COMPARISON (per serving)
Traditional Pasta = 610 calories, 31g fat, 14g protein, 68g carbs, 2g fiber (66 effective carbs)
"Healthified" Pasta = 363 calories, 31g fat, 4g protein, 5.7g carbs, 2.3g fiber (3.4 effective carbs)
NUTRITIONAL COMPARISON (per cup):
White Pasta - 246 calories, 43 carbs, 0 fiber (43 effective carbs)
Zucchini "noodles" = 20 calories, 4 carbs, 2 fiber (2 effective carbs)
My sugg
estion is to only serve the sauce on the noodles you will eat that night. Leftover zucchini noodles and sauce get a little soggy, so reserve both separate. I recently found a NEW Zucchini cutter that is easier to use!Click HERE to find it:) If you are looking for the green noodles in the photo click HERE. This recipe was inspired by Bon Appetit.
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Thank you for your love and support!
