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From: Jonas Sunshine (68.3.85.81)
Subject:         cooked food and how it effects thyroid
Date: August 28, 2014 at 3:33 am PST

In Reply to: you already apologized and I accepted posted by MM on August 27, 2014 at 10:03 pm:

Cooked starches are difficult to digest primarily due to the hydrolysis of the starch in the cooking process. The hydrolyzed starch is subject to easy fermentation giving rise to the formation of acetic acid (vinegar) and the other byproducts already mentioned. One of the harmful effects of acetic acid is that it has a tendency to leach out the body’s phosphorus and to stimulate the thyroid gland. As we have previously observed in Lesson 39, there is an intimate relationship among all the members of the endocrine system so it is not a surprise to learn that, as the phosphorus becomes depleted, the performance of the adrenal glands becomes less perfect since phosphorus is one of the active components of the adrenaline hormonal secretion. Thus, we have dysfunction of both the thyroid and the adrenals and, no doubt, of other hormone-secreting glands.

It is little wonder that those persons who depend for a large measure of their substance on cooked starches so often experience headaches, throat congestion, mucous expectoration, pains in the heart, sour eructations, body odor, frequent chill and rapid pulse. It can most surely be said that such a diet, if long continued, will lead inevitably to hyperthyroidism and hyperadrenalism.

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