We’re full throttle into January 2011 and, some might say, in the midst of the “winter doldrums.” Where I live, the weather has been cold and somewhat snowy. January doesn’t have a whole lot going for it, but it does happen to be Thyroid Awareness Month! So in its honor, I thought I’d focus on the role of nutrition in thyroid disorders this week.
To learn more about thyroid disease, please read Diabetes Self-Management‘s excellent article called Thyroid Disorders and Diabetes, by Patricia Wu, MD. Dr. Wu gives a great overview of what the thyroid does and details the two most common thyroid disorders, hypothyroidism and hyperthyroidism. But as a quick summary, here are some key points about diabetes and thyroid disease:
Food is more likely to play a role in the treatment of hypothyroidism than in the treatment of hyperthyroidism, or an overactive thyroid. If you do a search on the Internet, you’ll find literally millions of Web sites focused on what to eat for your thyroid, along with plenty of “diets” for a healthy thyroid. Most of this information is geared for someone with hypothyroidism and is based on the premise that an underactive thyroid, which slows your metabolism, is responsible for your weight gain — jump-start your thyroid and you’ll soon be burning calories left and right, if these sources are to be believed. The reality is that while you may gain some weight due to a sluggish thyroid, the real treatment is to take the right type and amount of thyroid replacement, along with following a healthful eating plan and getting regular physical activity.
There are some tips for eating and hypothyroidism that you might keep in mind, however:
Here’s to a healthy thyroid in 2011!
Source URL: https://www.diabetesselfmanagement.com/blog/eating-for-a-healthy-thyroid/
Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.
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