Hypothyroidism, Part 3: The Role of Clinical Nutrition

Hyperthyroidism photo of Thyroid GlandThis is the third in a series of monthly posts about hypothyroidism. Please feel free to email your thyroid-related questions to jproodian@naturalhc.com or post them in the comments section at the bottom of this post and I’ll be happy to answer them.

At Natural Healthcare Center, we take a comprehensive approach to the treatment of any condition as opposed to focusing on a single treatment option. In Part 2 of our series of posts covering hypothyroidism, we examined why acupuncture is one of many tools in our treatment arsenal.

Nutrition and diet also play an important role in diagnosing and treating hypothyroidism. We are very fortunate that Dr. Oscar Coetzee, PhD, a top-notch clinical nutritionist, is part of the Natural Healthcare Center family, and I’m grateful for Dr. Coetzee’s contributions to this post.

A significant amount of clinical data collected during the past six months or so suggests that various inflammatory foods can have an adverse effect on the thyroid. Research is ongoing, but we’ve seen positive changes when gluten is eliminated for three to six months from the diet of people who are dealing with hypothyroidism.

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About Dr. James Proodian

Dr. James Proodian is an accomplished chiropractic physician, health educator, and professional public speaker who founded Proodian Healthcare Family of Companies to help people feel better, function better, and live longer. His expertise is in identifying clinical imbalances and restoring the body to health and functionality. Contact: jproodian@naturalhc.com or (732) 222‑2219.