The Herbivore Transition

Stress is a black hole. It sucks your energy with vigor, and worse, it spreads like a disease into other aspects of your life. You feel vulnerable and hopeless. You feel self-doubt come in like a neighbor to your inner critic, and they gang up on you like the bullies they are.

I graduate with a Master of Science in Conflict Analysis and Resolution at the end of this summer. With my internship school requirements completed, I remain in Malta to gain as much experience as possible while searching for a potential career. I want to find something that combines direct services with youth, education, sustainable development, conflict resolution, and food. But the search has soured somewhat, and I wonder if I will ever find something like that. It’s hard to explain to people that I don’t want just the career; I want the life that goes with it, and that includes CK and I finding a way to make that happen together.

And so I’ve tried to find ways to encourage my creativity in various outlets, but that’s hard to put on a CV. It’s hard to turn ‘I’m awesome’ into a technical term and reason why organizations should hire me.

But the beauty and inspiration behind the stress is how many organizations and initiatives are actually out there. The conflict resolution field, although it’s something I have to explain from time to time, is growing. So I know there’s a place for me out there. Until then, I am content working through my internship and learning all I can for the next seven months in Malta.

One of those learning experiences is the transition to vegetarianism. 

It’s been a fairly easy thing to do, actually. Those with food sensitivities, allergies, and health/moral-based diets have to find other ways to fill the nutritional gaps when entire food groups are cut out. I admit that being gluten free, soy free, and cane sugar free is a challenge sometimes, and it has been a journey to figuring out the balance of health, fun, and moderation. I went through a time where certain foods, if ingested, resulted in a panic attack. I thought that if I ate certain foods, all my efforts to being healthy (old paradigm code word for 'thin') would be wasted and BAM!, instant return to the awkward, sad little girl I used to be.

Malta has given me the ability to not take it so seriously, and I’ve even gone so far as to facing my food fears more than once. My fear of fried foods had pretty much disappeared when CK made British style chips in coconut oil.  It was such an amazing experience, a moment where I enjoyed the process of making and eating something I hadn’t had in years. We also experimented in making fried zucchini flowers, lightly breaded and cheese stuffed. It's only a matter of time until I make donuts...

I’m not sneaky. I wear my fears on my sleeves and in my actions. Typically, instead of using a certain amount of oil or sugar (honey) a recipe calls for, I’d substitute it with a banana or some peanut butter. I still use bananas as a sweetener replacement, but now because my palate finds a certain amount of sweet to be too much. As for the oil, I’ve focused on how foods make me feel, and incorporate oils and protein in every meal as consciously as possible.

... and coffee

Back to the vegetarian thing. As I've said before, CK was born and raised as a vegetarian, and he has shown me the importance of protein and fats. Being the cheese fiend that he is (living in Rome surrounded by such a variety of cheeses will do that to you), I came to enjoy cheese as a protein source. Even before the whole rabbit thing, I wasn’t eating very much meat anyway. It was a deliberate shift that I have been doing for a couple of years to cut out or remove meat from my diet. But in Malta, I started to notice that the meat I did get (chicken typically) left me feeling, for lack of a better word, oily. I didn’t feel nourished or wholesome. The whole rabbit thing left a permanent mark on my psyche as an animal-loving individual. After the second and third time feeling the same way, I decided to take on the vegetarian lifestyle. 

What a gluten free herbivore eats...

... and sticking to what I believe in

Being a gluten free die-hard vegetarian is tough though, especially in the Mediterranean where there’s bread, pasta, and pastries everywhere. Often times the only gluten free thing in a Mediterranean restaurant is meat. When I was visiting Rome for the second time, CK’s parents were also there. We went out to eat quite often, and I remember a restaurant that didn’t have any gluten free thing on its menu, but the kitchen was kind enough to make a dish with cooked steak slices over arugula. Even though Italian restaurants are starting gluten free pasta and bread more often, I don’t expect every one of my sensitivities to be met on the fly; so when something gives in order to go out, I either need to eat ahead of time or step out of the meat-free circle.

While stress tends to bring out the inner critic and the focus on the food I am [not] eating, or the exercise regimen I am [not] doing, cutting out meat hasn’t affected me other than positively. I’m actually eating more and maintaining my metabolism just fine. And you can imagine how creative you can get with the same ingredients in different dishes.

So this isn’t an official “Meals with Morri is going vegetarian” announcement, but saying that I’m mostly vegetarian or “I’m vegetarian with the occasional steak/burger/fish/chicken stew” makes it sound like it’s a fad or a trend. It isn’t. I eat food that makes me feel the most wholesome, and do my best to know what doesn’t in order to limit or remove them from my intake. I don’t think eating meat or products from animals is a bad thing, and not because they tend to be delicious. I find the way we treat them in factory farms and the use of hormone-laden foods and vaccines to be inexcusable. But I am more than willing to support farms and other local initiatives that have similar ethics and beliefs on animal raising, care, and slaughter. The fragile symbiosis we have with the flora and fauna is a beautiful thing when done correctly, and I think it needs to be more apparent in how we eat. 

Warm Lentil Salad
250 g Brown lentils
1 Red bell pepper
1 Onion
2 Garlic cloves
1 tsp. Mixed herbs*
1/4 tsp. Cumin
550 ml water
2 tsp. Apple cider vinegar
1 tsp. Olive oil
1/2 tsp. Sea salt
1/4 - 1/2 tsp. black pepper

Thoroughly wash the lentils and allow them to soak at least an hour.
Rinse and pour the lentils and water into a medium-sized pot over medium-high heat.
Add the remaining ingredients and cook until the water is absorbed and the lentils are soft (more or less 30 minutes).
Pour on top of noodles, rice, (in my case) quinoa, potatoes, or additional veggies.
Can be served hot or cold, and topped with cheese, lime, or avocado is a guaranteed delight.

Makes 3 – 4 main dish servings.

* See link and scroll down.

Self-Evolution with Primal Eating

In the two weeks I’ve experimented with Primal eating, my body shifted. It was a slow shift, mind you, but a shift it was. And with two more weeks to go, I wanted to share my experience.

It’s not as difficult as you think it is. The people who know of my eating habits (gluten, soy, and cane sugar free) were concerned with the additional “restrictions” I was putting upon my diet, particularly with my past disordered eating in the forms of orthorexia and anorexia.

“But you need legumes, Morri!” one lamented.

“What can you eat then?” asked many in exasperation.

 “A lot more than you think I can,” I replied.

For one thing, there is a difference between “Paleo” and “Primal” eating, though both lifestyles stem on similar evolutionary science. Mainly the difference lies with saturated fats, and how primal eating is all about enjoying grass-fed humanely raised meats and products (butter, eggs, full-fat milk and yogurt). Grains and sugars are limited (if not removed completely) as the consumption of vegetables and protein increases. Fruit is eaten in moderation, and dairy is promoted by some while discouraged by others. There’s also a fundamental difference in the two dietary lifestyles with the role of diet sodas and artificial sweeteners. But I agree with Mark (from Mark’s Daily Apple) when he says: “If you aren’t getting anything positive from the meal or drink, you shouldn’t be taking the risk of the artificial sweetener.” Finally, what drew me to going Primal instead of Paleo was treating it “as a broad, holistic approach to living and not simply a list for eating.” 

The list for eating is quite delicious, however... 

There will be some among both the Primal and Paleo community that do not eat what I eat and vice versa. For instance, I loved the food list on Mark’s site as well as the following food pyramid and decided to create a hybrid. I do use honey on occasion, and I eat quinoa, wild rice, and tuber vegetables throughout the week. I’m fairly successful at eating protein and vegetables at every meal, though I have noticed cravings for more servings of fruit. I don’t miss rice, nor any other gluten free grain. For the most part I’ve been dairy free also with the exception of some cheese or kefir, but after receiving raw milk (among other dairy delights), my body was so happy to have the nutrition.

(source)

Being Primal also means a different food/fitness culture for everyone. As my ancestry is almost exclusively from the British Isles, my body will respond better or worse to certain foods and exercise regimens than someone from the Amazon or Pakistan. Perhaps someone from China can eat more grains with some protein and vegetables and excels at martial arts while I can eat more protein and vegetables with some grains and excel at leg-oriented sports or climbing. Maybe fish calls to you over chicken, or fermented vegetables over stewed or roasted. Maybe you can eat fruit at every meal or none at all to feel your best. Maybe nuts and non-animal derived fats/oils keep hunger at bay when it makes someone else famished thirty minutes later. It’s all about what works for you, experimenting by adding and/or diminishing foods as you go. 

In the first week of going Primal, I was literally hungry all the time. As I, like many, used fiber in the sense to be *ahem* regular, there were days it felt like my IBS had reared its not too pretty head in the form of constipation, lethargy, tenderness, and irritability. By the second week, the hunger subsided and the symptoms lessoned. And now, entering to week three, regularity is still to be desired and I’m practically never hungry. I’m tired all morning, but I think that’s something else entirely.

Primal eating and food substitutions aren’t as daunting as I thought they’d be. Instead of spaghetti with meat sauce, try cooked spaghetti squash or sautéed julienned zucchini and carrots with meat sauce. Instead of fajitas, try making fajita bowls with your favorite meat and vegetable combinations. Substitute rice for quinoa or wild rice, or white potato for sweet potato or a winter squash. Eat humongous salads with whatever Primal foods you happen to have on hand in your pantry or fridge. If you are hankering for bread or something of that nature, there’s plenty of almond/coconut pancake, quick bread, dessert recipes out there for you to try. It’s all about substitutions, people, and you’ll feel like Primal gods once you get the hang of it.

We all know how much I love chili, right? There’s something about that delicious, meaty stewp (I still don’t know if chili is a soup, a stew, or a combination of the two) that I can’t get enough of. Highly adaptable with the potential of never being made the same twice, I wondered what happened if I went the Texan way. You know, without beans. Legumes are a no-no on the Primal eating list, so I thought of possible substitutions for it that would make sense. Potatoes? Nah. More meat? Nah. Vegetables? Sure, but which one?

The beauty of going Primal in November was the inspiration to use winter squash with my turkey chili. And let’s just say, it’s now a dinner table favorite.

Autumn Pumpkin Turkey Chili

1.25 lb Ground Turkey
560 g Butternut squash, cubed
410 g Diced tomatoes (from 1 can, or by hand)
425 g (1 can) Pumpkin puree
1 Red onion, coarsely chopped
1 Green bell pepper, coarsely chopped
200 g Kale, finely chopped (fresh or frozen)
3 Garlic cloves, finely chopped
1 tbsp. Chili powder
1 tsp. Sea salt
1 tsp. Ground ginger
1/4 tsp. Powdered sage
1/4 tsp. Cinnamon
1/8 tsp. Paprika (Spanish smoked)
1/8 tsp. Chipotle

Place a large pot or pressure cooker on medium to medium-high heat, grease the bottom with your preferred cooking oil (coconut oil or ghee is mine).
Once it has reached its smoking point, drop in the ground meat and, with a wooden spoon, stir and break apart the meat until completely cooked and separated.
Add the spices to the meat until thoroughly mixed, and then add the remaining ingredients.
Cover the pot and let sit over medium heat for at least an hour.*
Garnish each bowl with your choice of sour cream, cheese, diced onion, avocado, or all of the above.

Makes 6 – 8 servings.

*I like using the pressure cooker, as it cuts the time for chili in half. If you are cooking with a regular pot (or even a slow cooker), it will take longer for the smoky flavor to sink it. It will be good regardless.

Happy Herbivore Tendencies

There’s been a lot going on lately, a lot of great things, and it means that posting has been rather slack for a few days. I’m going down to North Carolina on Thursday for a long weekend to celebrate Father’s Day with Grandpa B and Grandma D, so I wanted to do as much as I could on Meals with Morri until then. The FAQ page is almost completed and ready to be published in a day or two, and there are a number of recipes I’m very excited to share with you all before Thursday.

If you have ventured to my Recipe Index page, you’ll see quite a collection of lacto-ovo vegetarian and vegan delights to enjoy. On a quite a few occasions my wheat-free lifestyle has been confused with a meat-free one. Maybe it’s because “wheat” and “meat” rhyme, or that both lifestyles can be considerably healthier than the Standard American Diet (SAD). But I do consume dairy, eggs, and meat on a daily basis. On some days, I have vegetarian meals with some egg, milk, and cheese in the mix. And then there are days where my herbivore tendencies shine.

Now, although I’m not a full-throttle vegetarian (lacto-ovo or otherwise), I do enjoy such dishes immensely. Some of my favorite foods are not animal derived, and I usually only notice this fact after eating it with vigor. It’s when I try to make things herbivore (i.e., vegan) friendly that it doesn’t turn out as deliciously as I’d hoped.

Remember my muck monster muffin flop? Well, let me introduce you to its cousin, muck monster smoothie. It essentially had the same components: vegan, with banana, spinach, and almond milk. And it tasted okay, but I wasn’t in love with it. With a packet of the chocolate-flavored (not big on the taste) protein powder and over 240 ml of almond milk, there was a serving of fruit (banana), vegetable (spinach), and grain (brown rice). It did keep me full until lunchtime, so it fulfilled its job in that aspect. I think I just tried too hard to keep it vegan and that’s what did me in. After receiving my tub of Vega One protein powder (the natural flavor), I want to continue trying to make total meal shakes with the specifications of having every food group presented (save the ones from animals).

Learning from that flop, I'm starting to see it’s when I don’t think of making it vegan is when I truly enjoy it… like socca. You can never go wrong with socca. After my vegan breakfast attempt not going as well as I’d hoped, I was in the mood for socca in the form of a wrap. But we didn’t have any leftover meat on hand, and I wasn’t hankering for a slice of Gouda. We did, however, have plenty of fresh vegetables and the ingredients to make guacamole.

Thus, the socca GLT (guacamole, lettuce, and tomato) wrap was born! It’s the type of vegan sandwich that is easy to make, with simple ingredients that come together beautifully. And if you feel it needs some extra oomph for your taste buds, feel free to add some seasoned quinoa, buckwheat, or rice to the mix. You won’t be thinking “vegan” while you’re eating this, only that it’s delicious.

Socca GLT

For the socca wrap:
60 g Garbanzo bean flour
90 ml Water
1/4 tsp. Sea salt
1/8 tsp. Poppy seeds
1/8 tsp. White sesame seeds
1/8 tsp. Caraway seeds
1/8 tsp. Whole cumin seeds
1/4 tsp. Black sesame seeds, to garnish while cooking
Coconut oil, for greasing the pan

For the filling*:
Guacamole
Baby lettuce leaves
Tomato, thinly sliced

Combine the ingredients for the socca (with the exception to the black sesame seeds) in a measuring cup that can contain at least 240 ml.
Let it sit for thirty minutes on the counter until thickened.
Place a large cast iron skillet pan (or a stainless steel pan if you prefer) on medium heat.
Melt the coconut oil and at its smoking point, pour in the batter across the bottom and as thinly as possible.
Once the bottom has set, sprinkle the sesame seeds on the uncooked side and place it under the broiler until fully cooked.
Remove the socca from the pan and let it cool before adding the guacamole, lettuce, and tomato.
Slice in half and enjoy with an equally delicious smoothie, vegan or otherwise.

 Makes 1 serving.

* The filling isn’t measured out because you can add as much of the ingredients as you want in the wrap. I just made some guacamole on the spot with 1/4 avocado, juice from half a lemon, and cut up some jalapeños and white onion for some crunch. 

Honesty

Honesty. Let us reflect upon the word together and discuss its meaning. The word is often overlooked or taken for granted as a virtue, because the truth can be a hard thing to face. But as they say, the truth will set you free, and I hope my being honest does the same.

Writing about hypothyroidism has been a fun learning experience, including the feedback I’ve received from people telling me their stories. I’ve written about my frustrations and my experimenting with food lifestyles and thyroid medicine doses. I did a little research on what foods may affect the thyroid in a negative way, and started looking into what forms of exercise can be beneficial to those with thyroid disease. But there was a symptom of hypothyroidism I kept close to my heart, something that I felt was slowly ruining my life and all I held dear.

Three little words, my dear readers: sleep maintenance insomnia (SMI).

A good cat nap is apparently hard to come by.

This post was originally going to portray a "Why me?!" diary entry, filled with ranting, less than positive language, and feeling sorry for myself. But after two days of fully slept nights, with the exception of getting up to use the bathroom and drink a glass of water by my bed, I hold my head high and wish to tell you this story honestly and completely.

There’s that word again. Honest.

 Now, I have told people of my less than awesome sleeping habits, about how not days, not weeks, but months passed by with my SMI waking me up between 2:30 and 4:00 most mornings on less than five hours of REM sleep.  I woke up starving, so I would fill my clawing hunger with an early breakfast and attempt to go back to sleep. But the damage was already done. Over six months of this terrible secret of mine kept me from being social after hours and rekindling my orthorexic tendencies and anorexic habits. I was so terrified that I was gaining weight I upped my workout habits to such a degree that it made matters worse.

Thus the vicious cycle repeated itself, day after day and night after night: lack of sleep leads to eating more leads to working out. I looked myself in the mirror and saw distortion. I found myself bringing out my worst inner critic, the one that screamed “Not Good Enough” and “How are you not losing weight? You must be doing it wrong.” I tried, dear readers, I really did. I did eat. I did exercise. And I did try certain remedies for a complete REM cycle: yoga, hot baths, a light snack right before bed, no caffeine after three in the afternoon…  

Herbal tea? Been there... done that.

But every morning I looked out to see streetlights glaring against the pitch black night, and felt my stomach growl like a predator that demands an easy meal.

I became so obsessed with controlling things like when and what I ate, how many times I exercised per week and for how long, because I felt that my life was spiraling out of control. No matter how busy I was or how many posts I published on Meals with Morri, my fatigue pushed me to work harder, to see more people, and to exercise more often.

And I could see the looks of disappointment in my friends’ faces when I couldn’t stay out long or not go out at all. It broke my heart that my lack of sleep only gave me certain hours of the day open to see people, and that was filled with exercise, work, and blogging. I could feel the concern and the confusion when I didn’t accept how they saw me: busy, in shape, and helping others. Finally, on Tuesday, it all came crashing down.

I was on my parents’ bed, my body heaving with uncontrollable sobbing. I was so tired it hurt, my mind restless and always thinking despite its exhaustion. I was frustrated that my fitness regimen wasn’t doing what I thought it would be by the end of May (i.e., firm tummy, toned arms, happy Morri…), and I was beyond angry how I looked at myself.

I just wanted eight hours of continuous sleep each night. Is that so much to ask?

Mama Dazz, who also has hypothyroidism (but in the form of Hashimoto’s), consoled me the best she could. From what came of the conversation, all my problems were the cause of my insomnia. It is improbable, highly unlikely, and extremely difficult to lead a healthy lifestyle while suffering from insomnia. As one of the symptoms of hypothyroidism, it is a leading cause to weight gain (or in my case, my body was always “on”, so it couldn’t keep up with my lifestyle and held onto my "plush" for dear life). I had restricted myself and controlled everything in my life to such an extent that, when I couldn’t complete a basic state of being, I felt so broken.

So there I was, curled up in a ball, crying my eyes out that shook my entire body, feeling like I was crazy, stupid, and the most useless sentient being in the world. If my SMI had gone on for another month, it is highly likely I would have been hospitalized until I was considered “normal” again. Between a rock and a hard place, I chose another option, one I wasn’t thrilled about but I did it anyway out of desperation.

I took medicine to sleep.

In the name of my holistic beliefs and philosophies, taking medication was something I’d refused for months. At the time, I felt like I would be a complete hypocrite to take over-the-counter pharmaceuticals. I’m personally not a fan of antidepressants, and as such I do not take them. I don’t take diets pills for weight loss, and instead eat healthily to the best of my ability and exercise when I can. I felt like taking medicine to sleep was, well, cheating. And if I was a hypocritical cheater, what made me think I could run Meals with Morri with a clear conscience?  

Bangin' bread on little sleep.

At the moment, sleeping well for two nights in a row is quite an achievement, and my body is following suit. It’s starting to understand how exhausted it truly is, and what it means to slow down and turn “off”. I’m not pushing myself to be bright-eyed and bushy-tailed to prove how happy I am. I’m calmer and quieter, with a “sparkle” in my voice that I was told has been missing for quite some time.

There are quite a few theories why SMI has reared its grumpy head: too low a dose of thyroid medicine, boredom, restlessness, etc. And because the medicine to help me sleep seems to be working, I’m going to continue taking it for a few weeks and see how it goes. Mama Dazz has also put curtains in my bedroom to keep it dark and cool, which has also helped enormously. I’ve started seeing progress in my eating and not being ravenous all the time. Oh, and my climbing seemed to improve overnight, so I’m rather happy with that in particular .

My sincerest hope is that I’ll continue sleeping, and that we can continue to share our stories honestly with each other. I end this post with an interesting read I found on sleep:

“People say, 'I'm going to sleep now,' as if it were nothing. But it's really a bizarre activity. 'For the next several hours, while the sun is gone, I'm going to become unconscious, temporarily losing command over everything I know and understand. When the sun returns, I will resume my life.'

If you didn't know what sleep was, and you had only seen it in a science fiction movie, you would think it was weird and tell all your friends about the movie you'd seen.

They had these people, you know? And they would walk around all day and be OK? And then, once a day, usually after dark, they would lie down on these special platforms and become unconscious. They would stop functioning almost completely, except deep in their minds they would have adventures and experiences that were completely impossible in real life. As they lay there, completely vulnerable to their enemies, their only movements were to occasionally shift from one position to another; or, if one of the 'mind adventures' got too real, they would sit up and scream and be glad they weren't unconscious anymore. Then they would drink a lot of coffee.'

So, next time you see someone sleeping, make believe you're in a science fiction movie. And whisper, 'The creature is regenerating itself.”

(George Carlin, Brain Droppings)

Pleasant dreams, my dear readers. Here’s to finally sleeping in on a Saturday morning.

Eating with the Thyroid in Mind: the Carbohydrate Discussion

I swear this thyroid-related post started on Thursday; it just took a few days to get it all together.

Besides goitrogenic foods to consider as part of the hypothyroid diet, I started looking into what people thought was the ideal diet for this condition, more specifically in the role of carbohydrates. 

(source)

If you are hypothyroid, you may notice the craving of carbohydrates over any other food group. According to Maura Banar’s (2011) article “Hypothyroidism & Carbohydrates”,

“This may be due in part to a decrease in the neurotransmitter serotonin, which is responsible for feelings of calm and pleasure. Since carbohydrates tend to raise serotonin levels, craving them is your body's way of trying to restore balance. Unfortunately, because your metabolism is also compromised with hypothyroidism, your body is also less adept at using the excess calories you eat in an attempt to satisfy your cravings. Left untreated or misdiagnosed, hypothyroidism can therefore lead to obesity and increased risks of diabetes and cardiovascular disease.”

So along with avoiding gluten/wheat, soy, millet, and raw goitrogenic foods, we have to avoid carbohydrates, right? Not necessarily. In some cases, whole cereal grains are considered essential to thyroid health, as Banar continues to say:

“Because hypothyroidism can lead to an increased risk of chronic and preventable illnesses, if you are experiencing symptoms, it is important to see your doctor. Once your condition is properly managed, you should have increased energy, which can help you implement a plan of regular physical activity to lose and manage your weight. Making significant changes to the foods you eat, including carbohydrates, can also help increase energy levels and decrease weight. Individuals with hypothyroidism should emphasize foods that contain antioxidants. These include fruits and vegetables, which are also rich sources of carbohydrates. Eating whole-grain versions of breads, cereals and pastas adds dietary fiber that can help you manage your weight.”

Most of the resources I found looked at carbohydrates with a focus on weight loss with a thyroid condition. It is especially difficult to maintain a consistent weight with hypothyroidism, particularly a healthy one, and many end up being overweight despite calorie restriction and an active lifestyle. Recently the newest dietary lifestyles to become popular are the Paleo[lithic] and Keto[genic] diets, both of which are low carbohydrate diets (paleo carbs are found in fruits and veggies). Those who are overweight to the point of obesity have seen continuous positive results with these diets with fast weight loss. However, changing to a low-carb diet too fast can trigger thyroid problems and hormone imbalance, as Dr. Cate (2012) wrote:

“People who run into trouble going low-carb seem to follow a pattern. They follow any number of diets from SAD to vegan before making a relatively abrupt switch to a low carb (often less than 50 gm) diet. At first they lose weight as hoped but then, instead of feeling more energetic from their weight loss, they develop fatigue, sometimes accompanied by symptoms of low thyroid function including cold extremities, hair loss, and digestive problems. Only by consuming more carbs again can they reduce these symptoms.”

In other words, “Research in humans shows that… our thyroid hormones are influenced by major changes in the amount of carbohydrate consumed.”

(source)

I went through the grain-free, low carb regimen last fall, and I did lose some weight, but I also lost patience, the ability to retain information, and had the overall feeling of imbalance and adrenal overdrive. (And it is likely not related, but I noticed my immune system was rather iffy.) This is not to say I don’t enjoy having grain-free meals or days, but like all foods, carbohydrates are wonderful additions to a healthy lifestyle with moderation. All bodies handle food differently, including carbohydrates, so some may benefit from a low-carb diet living with hypothyroidism and others may not.

For example, my body benefits from gluten free cereal grains (i.e., CGF oats, buckwheat, rice, etc.) and fruit with nut butter in the mornings. I’ve experimented with high-protein/low-carb breakfasts and ended up hungry a lot sooner than I would be had I eaten my preferred morning foods. Throughout the day, however, I choose high-protein/fat foods over cereal grains, and the majority of my carbohydrate consumption comes from fruits and veggies. (I may eat between 1 – 6 servings of cereal grains on any given day… usually in the form of rice crackers.)

After dinner, because of my increased rock climbing and running activity, I find that I am still hungry and curb that hunger with a bowl of rice cereal, yogurt, and applesauce.

So is there an ideal diet for hypothyroidism? I think it varies person to person. Since it is difficult to maintain a healthy weight with both thyroid conditions, being low-carb may help make it easier. Mary J. Shomon, author of the book Living Well with Hypothyroidism: What Your Doctor Doesn’t Tell You… That You Need to Know says that processed carbohydrates like breads, pasta, and sugary foods may promote weight gain for a person with hypothyroidism. Tracey Roizman, author of the LiveStrong article “Is a Low-Carb Diet Good for Hypothyroidism?” (2011) also goes further to paraphrase Laura Richard’s book The Secret to Low Carb Success: How to Get the Most Out of You Low Carbohydrate Diet:

"A low-carbohydrate diet can discourage yeast overgrowth, a condition that can suppress thyroid function and lead to hypothyroid symptoms such as low body temperature and cold hands and feet in some people."

Be sure to talk to your physician before changing your diet, though it seems clear that eating whole grains (gluten free, preferably) and as unprocessed a dietary lifestyle as possible will help keep you and your thyroid happy campers.

For more resources on the topic, click on the following links for the low-carb/hypothyroid discussion:

1. livestrong.com search: "hypothyroidism" + "carbohydrates"
2. thyroid.about.com search: "hypothyroid" + "carbohydrates" 
3. "Seven Thyroid Diet Secret." Mary Shomon (2009). http://thyroid.about.com/od/loseweightsuccessfully/ss/dietsecrets.htm
4. "The Zone Diet for Thyroid Patients and Losing Weight With Hypothyroidism." Mary Shomon (2003). http://thyroid.about.com/cs/dietweightloss/a/zonediet.htm
5. "Best Foods for Hypothyroidism." Debbie Whittaker (2001). http://www.herbcompanion.com/cooking/Smart-foods-for-hypothyroidism.aspx