Are you getting enough iodine?
Iodine is a trace mineral that our bodies don’t make on it’s own. We must consume it through supplementation or in our food. Root vegetables used to be higher in iodine but as our soils have been stripped of their minerals, it’s becoming more difficult to get our bodies needs met. Iodine is very important for your thyroid to function properly. A healthy thyroid will help to keep your hormones balanced, keep your metabolism up, and assist in regular wake / sleep patterns.
Iodine-Rich Foods include eggs, fish, and sea vegetables
Sea vegetables aren’t really plants.
They are technically algae and there are thousands of different varieties. The most popular are Arame, Dulse, Hijiki, Kelp, Kombu, Nori and Wakame.
Arame is a mild and sweet, lacy and wiry sea vegetable.
Dulse is a chewy and soft seaweed.
Hijiki is a strong-flavored sea vegetable that looks like wiry, black pasta.
Kelp varies from light brown to dark green in color.
Kombu is sometimes sold as a soup flavoring and is very dark.
Nori is the purple-black variety of seaweed that turns green when toasted and is the one we’re most familiar with for its use in sushi rolls.
Wakame may be sold in strips or sheets like Kombu and is often used to flavor soups.
Iodine recommendations are given in terms of “dietary reference intakes” (DRIs). DRIs were developed by the Food and Nutrition Board at the Institute of Medicine of the National Academies as a set of values used for planning and assessing nutrient intakes of healthy people. According to the USDA, the recommended amount of iodine depends on your age and gender, and are as follows:
* Birth to 6 months: 110 micrograms
* 7–12 months: 130 micrograms
* 1–8 years: 90 micrograms
* 9–13 years: 120 micrograms
* 14 years and older: 150 micrograms
* Pregnant women: 220 micrograms
* Breastfeeding women: 290 micrograms