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  1. Poultry Exposure and Neurological Disease Poultry Exposure and Neurological Disease April 12, 2012

    Poultry workers exhibit an excess of a wide range of diseases, from thyroid conditions to schizophrenia and autoimmune neurological disorders such as myasthenia gravis. This may be due to exposure to viruses present in chickens and turkeys.

  2. Bacon and Botulism Bacon and Botulism February 27, 2012

    The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a balance between consumers risking cancer or a deadly form of food poisoning.

  3. Too Much Iodine Can Be as Bad as Too Little Too Much Iodine Can Be as Bad as Too Little September 9, 2011

    Excessive intake of kelp (kombu) or thyroid-containing sausages can lead to iodine toxicity.

  4. Pregnant Vegans at Risk for Iodine Deficiency Pregnant Vegans at Risk for Iodine Deficiency September 8, 2011

    Disinfectants used to sanitize cow udder may provide a source of iodine for dairy consumers but can also increase the concentration of pus in milk from cows with staph infection mastitis.

  5. Overdosing on Greens Overdosing on Greens April 21, 2011

    Raw cruciferous vegetables: how much is too much?

  1. The Problem with Organic Salmon The Problem with Organic Salmon January 23, 2011

    Much of our fish supply is so polluted that algae-derived sources of long chain omega-3 fatty acids may be safest option.

  2. Avoiding Iodine Deficiency Avoiding Iodine Deficiency September 12, 2010

    With a few caveats, the best source of iodine is sea vegetables.