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Soy and Your Thyroid

When I was diagnosed with Hashimoto’s Disease (an auto-immune disease where the immune system attacks the thyroid gland), one of the foods I needed to avoid was soy.  In moderation, soy is fine for most people with hypothyroidism.  But excessive consumption of soy may alter thyroid hormone levels, as well as the production of thyroid hormones.  It may also make it harder for the body to absorb levothyroxine (the medication prescribed to people with Hashimoto’s and/or hypothyroidism). 


So, I stay away from soy products as much as possible, which includes tofu, tempeh, soy milk, edamame, soy nuts, miso, natto, and soy sauce.  However, the problem is that soy is in so many foods that it’s very hard to avoid.  Soy can be found in breads, cookies, crackers, canned soups and broths, canned tuna, breakfast cereals, high protein energy bars and other snacks, processed meats, low-fat peanut butter, and chocolate including chocolate candy. 


However, I have found one company, Hu Kitchen, that makes chocolate candy, as well as chocolate baking chips, that are soy-free. You can find their products online, on Amazon, as well as in some local health stores and supermarkets. I recently used their chocolate baking chips in my chocolate chip cookies, that are also gluten-free; see recipe below.



Gluten-Free Chocolate Chip Cookies

Ingredients:

  • 1/2 cup salted butter

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 large egg

  • 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-free flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1 cup Hu Baking Chocolate Chips


Instructions:

  • Preheat oven to 375 degrees.

  • Line 3 baking sheets with parchment paper and set aside.

  • In a small bowl, combine gluten-free flour, baking soda, baking powder and sea salt; and set aside.

  • In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy.

  • Add egg and vanilla and beat until combined.

  • Add dry ingredient mixture and beat until the dough is uniform throughout.

  • Remove blow from the standing mixer; fold the chocolate chips into the dough and stir until evenly distributed.

  • Using a spoon, scoop out dough and roll into balls. Place on prepared baking sheets at least 2" apart. You should have about 24 cookies.

  • Bake for 10 minutes or until cookies are barely set.

  • Cool cookies on baking sheets for about 5-10 minutes; transfer cookies to a wire rack and let cool completely.


Reference:


Images:

<a href="https://www.freepik.com/free-photo/close-up-view-asian-beans-concept_10302639.htm#fromView=search&page=2&position=9&uuid=f523e5d3-45f4-44dd-a582-858a3aa0b561">Image by freepik</a>

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