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The curse of the goitre in Switzerland

lrb.co.uk

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Re: The curse of the goitre in Switzerland

#211

Post by phkahler »

cperciva wrote: post #125
phkahler wrote: post #24

I am increasingly convinced that the "thyroid hormones" T1, T2, T3, and T4 are simply a place to store iodine. When iodine is needed somewhere in the body it can be taken from T4, converting it to T3. But it's not the case that "T3 is the active form" as you'll read in the literature, it's that the removed iodine is the active or useful thing. Changing the ratio of T3/T4 does cause a change in TSH (thyroid stimulatin…

But it's not the case that "T3 is the active form" as you'll read in the literature, it's that the removed iodine is the active or useful thing. Supplementation with T3 yields a rapid correction in bradycardia and hypothermia caused by hypothyroidism. We treat with T4 because it has a longer physiological halflife and thus yields more consistent serum levels; but the evidence is incredibly clear that it's T3 which is…

How does the T3 produce the result? Is it possible that conversion to T2 - liberation of iodine - is what does it? I have not head of this condition so I'll do some reading. Also, does simple iodine supplementation help?

Re: The curse of the goitre in Switzerland

#213

Post by cperciva »

phkahler wrote: post #211
cperciva wrote: post #125

Earlier quoted context omitted.

But it's not the case that "T3 is the active form" as you'll read in the literature, it's that the removed iodine is the active or useful thing. Supplementation with T3 yields a rapid correction in bradycardia and hypothermia caused by hypothyroidism. We treat with T4 because it has a longer physiological halflife and thus yields more consistent serum levels; but the evidence is incredibly clear that it's T3 which is…

How does the T3 produce the result? Is it possible that conversion to T2 - liberation of iodine - is what does it? I have not head of this condition so I'll do some reading. Also, does simple iodine supplementation help?

The most common cause of hypothyroidism is the autoimmune destruction of the thyroid gland. No amount of Iodine helps; you need T3 (usually administered as T4 which is then converted to T3 endogenously).

Re: The curse of the goitre in Switzerland

#214

Post by bee_rider »

the_mitsuhiko wrote: post #158
k__ wrote: post #64

Earlier quoted context omitted.

Ah, okay. The article just read like there were some unusual strange things going on around 1900 in Switzerland.

Goethe wrote in 1779 about his travels to Switzerland: “Die scheußlichen Kröpfe haben mich ganz und gar üblen Humors gemacht (“The horrible goiters have given me a very bad sense of humour”). Definitely plenty of earlier historic evidence.

Is that a pun in German as well or is it just funny coincidence of translation?

Re: The curse of the goitre in Switzerland

#216

Post by WirelessGigabit »

Faaak wrote: post #2

A really pleasant to read story. It's funny because I live in Switzerland and some of my friends debate the "ioded salt", and prefer to consume "natural salt" without the additives. Funny how history can repeat itself. I'm always impressed with all these doctors that would question the approach, try new protocols, and end up by finding a cure

I (while not living in Switzerland) am one of those people. I don't want to eat salt with iodine. I don't like the taste. Too metallic, like in baking powder with aluminum.

Re: The curse of the goitre in Switzerland

#217

Post by nielsole »

WirelessGigabit wrote: post #216
Faaak wrote: post #2

A really pleasant to read story. It's funny because I live in Switzerland and some of my friends debate the "ioded salt", and prefer to consume "natural salt" without the additives. Funny how history can repeat itself. I'm always impressed with all these doctors that would question the approach, try new protocols, and end up by finding a cure

I (while not living in Switzerland) am one of those people. I don't want to eat salt with iodine. I don't like the taste. Too metallic, like in baking powder with aluminum.

The article mentions iodine is apparently not changing the taste of salt in blind tasting. Do you have information to the contrary?

Re: The curse of the goitre in Switzerland

#218

Post by eichin »

Cockbrand wrote: post #135
naremu wrote: post #111

Earlier quoted context omitted.

Isn't that taste chlorine from the sanitation process? Either way I actually do assume water filter companies lobby to keep public water as subpar an option as possible, there's certainly no incentive not to.

Yes, you're right, I mixed up fluoride and chlorine. And thus my previous comment doesn't make sense any more. My apologies!

It doesn't bother me for drinking, but I've gotten in the habit of keeping an open (loosely covered would probably work too) pitcher of water in the fridge for making coffee, so it sits at least overnight before use, and dissipates some (having already served its purpose.)

Re: The curse of the goitre in Switzerland

#219

Post by Baeocystin »

milsorgen wrote: post #194
the_mitsuhiko wrote: post #171

Earlier quoted context omitted.

Unclear but Germany is monitoring iodine intake and insufficiency is on the rise. https://www.klartext-nahrungsergaenzung.de/wissen/lebensmitt...

Iodized salt use is decreasing in the US as well. I take a lot of supplements and vitamins and I rarely see iodine as an ingredient so I have placed iodized salt next to my sea salt as I know I do not get enough iodine rich foods in my diet. It's easy to forget about and while I may take things like St Johns and Turmeric daily, I can live without them, iodine not so much.

I take a specific D/K supplement that also has iodine for this reason. It was surprisingly difficult to find one that had it.

[edit]: This one, for the curious, although I get it from Vitamin Shoppe, not direct

https://www.lifeextension.com/vitamins-supplements/item02040...

Re: The curse of the goitre in Switzerland

#220

Post by Baeocystin »

xp84 wrote: post #203
pixl97 wrote: post #127

Earlier quoted context omitted.

That is more about crystal size and roughness than anything else. Some companies are working on nanoscale crystals of salt that allow you to use significantly less salt for the same saltiness profile based on these properties.

Cool! Where do I sign up for the salt innovation newsletter? I want to try this when it comes out.

Just run regular salt for a few seconds in a blender. I'm not joking, I prefer using powdered salt when seasoning sliced tomatoes and the like, and it does make a difference in perception vs. dose.
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