Are you looking for Hashimoto’s Diet tips? To get started on the Hashimoto’s diet can be daunting and confusing. My advice would be to upgrade your current cooking style with the tips from below. Cooking is a skill and it has underlying principles.
Hashimoto’s diet tips: How to get started
AIP cooking is all about applying principles that aim to lower inflammation in your body and to provide the right nutrients for organ healing and gut tissue repair. Here some simple tips how to get started on a practical level. You can use these tips to make anything you cook already thyroid and AIP friendly:
- Grains (Gluten!) –> Swap your grains for more green veggies, healthy fats (more below…) and protein in your diet. You will not miss it after a while. I promise!
- Pasta (for the noodle addicts out there…) –> Swap your pasta to Zucchini noodles. This is one my favorites. Steamed zucchini stripes steamed with pesto or chicken. Or try a variation with beef mince…
- Table Salt –> Swap normal table salt for iodine free Himalayan Mountain Salt or Atlantic Sea Salt – standard table salt has iodine added to it which is inflammatory for your thyroid.
- Sugar –> Swap simple sugar to Xylitol – one for one – xylitol doesn’t affect insulin secretion and your blood glucose levels so this means no sugar highs and lows. This will lead to a happy thyroid and no stress hormone secretion.
- Honey/Molasses/Agave/or any syrupy stuff that may pose as healthy –> Use xylitol + water to create a sauce base – again, because xylitol doesn’t affect insulin and blood glucose = so you will avoid sugar highs and dives.
- Flour –> Replace any flour you use with coconut flour – one for one; be careful though because coconut flour thickens things rather fast.
- Vegetable Oils –> Swap any vegetable oils with Extra Virgin Olive Oil (preferably organic, cold pressed, first press is best – swap it one for one – vegetable oils are rather bad for you. I wouldn’t use EVOO for any form of cooking though, especially anything higher than 180C/350F. For this see the recommendations below.
- Cooking oil –> Use ghee/lard/beef tallow for any cooking in a pan, especially above 180C/350F. This is due to the different smoking points of oils and fats. Beyond their smoking point, fats are oxidised/damaged, which makes them one of the most poisonous things you can put in your body. The effects are even worse than table sugar…
- Fats (margarine, low fat spreads, vegetable oils) –> Swap these fats for coconut oil/butter/cream/milk. Or ghee, beef tallow, full fat grass fed butter. These fats are healthier for you and actually help heal your gut flora, and burn fat as opposed to making you fat.
- Cream or milk –> Swap cream or milk for Coconut Cream – full fat coconut cream is best. If you like your cream and are not dairy intolerant – keep the cream but make sure it’s full fat and from healthy animals. Special tip: Use cream instead of milk in your coffee or tea. It’ll help you lose weight, but more importantly it lowers the insulin spike you get from mixing milk with either of the two beverages.
- Chocolate in baking recipes –> Replace any chocolate with 100% organic cocoa powder + xylitol (to taste) + cocoa butter/butter. You will get great results in your cakes!
- The best form of cooking is steaming, along with baking up to 180C/350F. If you want to fry something – do it dry and low. Avoid deep frying, BBQing and anything else you can think of that’s not mentioned here.
This one’s probably not worth the mention, but just in case you missed the not-so-subtle hints: when cooking keep it below 180C/350F, and adjust your cooking times accordingly. Steaming and baking up to 180C/350F is the way to keep your foods nutritious and well cooked!