Today I will be talking about something called isothiocyanates.
This is part 3 of my series on “When Eating More Greens is Not a Good Idea”. Again, the five examples I am discussing with you where greens may cause worsening symptoms in your client are rare…but it is still good to be aware of – and to be able to recognize – these incidents in case you come across them.
Sulforaphane is a compound within the isothiocyanate group. Isothiocyanates are sulfur-containing compounds, some of which are found in high amounts in Brassica vegetables such as broccoli, cauliflower, bok choy, cabbage, Brussels sprouts, collard greens, watercress, arugula, turnips, and others. These vegetables don't contain the compound itself, but it is produced by a chemical reaction. Brassicas have sulfur-containing chemicals called glucosinolates. When chewed or chopped, they release an enzyme called myrosinase, that is also in small quantities in our intestinal tract. Myrosinase breaks down the glucosinolates, and then they are turned into the isothiocyanate.
Isothiocyanates inhibit the enzyme thyroid peroxidase (TPO). So why is this bad? Well, it isn’t bad for most people, but for some people their body can’t properly break down the isothiocyanates due to impaired detoxification pathways, so isothiocyanates can buildup and impair thyroid function by inhibiting the TPO. TPO helps make the thyroid hormone, so your client could become hypothyroid (have an underactive thyroid).
Someone who already has an underactive thyroid, or people with restricted diets (such as the Specific Carbohydrate diet and the FODMAPs diet) who might already be iodine deficient, could be impacted as well.
As your client’s health detective, it is up to you to ascertain if isothiocyanates might be a problem for them. You can try some of the suggestions listed below, or you can better determine their thyroid status through functional testing.
Brassica veggies are just way too healthy for your client to skip. At least don’t drop them from your client’s diet without first trying a few things. The sulforaphane in Brassicas is very beneficial to the liver; and it also promotes the production of glutathione, one of the most potent anti-oxidants in your body. Research has found isothiocyanates to be a potent protector against cancer.
So what is another instance where your client might have an issue with additional greens? In Part 4 of this series I will be talking about leaky gut and inflammation.
I hope you are finding this series helpful!
P.S. In my Nutritional Endocrinology Practitioner Training (NEPT), I offer many hours of training and mentorship that can impact your client’s ability to heal – everything from their digestion to their thyroid. Learn more about the NEPT training and other practitioner-focused resources, programs, and tools!
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