Beets + Thyroid


I truly believe that healing your body requires more than simply taking a few pills or herbs.  I believe it requires a complete overhaul of your body, mind and spirit.  


When it was first discovered that I had a thyroid issue, I was automatically put on conventional pharmaceutical thyroid medication by my doctor, and at the time, I felt sooo much better.  The swelling in my thyroid went down and the symptoms disappeared.  To be honest with you, at the time, I thought that was it.  Done and dusted.  I was fine.


And then a year later the symptoms all came back.  Tenfold!


My thyroid swelled right up and hurt like hell.  My digestion completely stopped.  A rash appeared all over my body.  Weight piled on and my happy, positive mood took a nose dive.


No matter how often or by how much my doctor increased my thyroid medication, nothing changed. 


That is, until I changed.


If you’ve been here before, you’ll know from past posts that I’ve completely changed my diet.  I no longer consume any processed foods, no refined sugars (and very limited natural sugars), no grains, no cow’s milk dairy and definitely NO GLUTEN.  I see a naturopath who specialises in Hashimoto Thyroiditis.  I move my body through walking, pilates and yoga.  I meditate (not every day, but I’m trying!) AND I make me a priority.


Another thing I’m doing – eating nutrient dense, organic produce.    Including beetroot.


Belonging to the same plant family as spinach, Swiss chard and quinoa, beetroot contains a variety of compounds that positively impact our health.  Filled with antioxidant and anti-inflammatory properties, they have been known to help reduce the swelling of the thyroid.   Just remember that cooking them (and all veggies for that matter) at high heat or in the microwave destroys most of their beneficial properties.  So to retain the most nutrients, lightly boil, bake or steam your beetroots before peeling them.