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Hi All,

Several people have replied to my original post regarding the dangers of
eating broccoli, cauliflower, brussel sprouts and soya beans to say that
thoroughly cooking these veggies destroys or neutralizes the offensive
properties. So, don't eat these foods raw, but cooking them should cause no
problems. I found no mention of cooked vs. raw consuption in any of the
articles I read. Nevertheless, I apologize for any distress or frustration
my post might have caused.

For further information, these specific veggies belong to a class of foods
known as goitrogens. According to one listmate, there are also environmental
goitrogens. My understanding of goitrogens is that they all have potential
to cause damage to the thyroid. Please research this topic for yourselves as
I'm not a chemist, botanist or physician. I am, however, wondering more and
more lately, why celiacs do not have greater access to nutritionists or
dieticians who can help us ferret out some of these specific dietary issues.
All insurance policies should cover access to these specialists when needed.
I just don't know who it is that can speak for us so that insurance carriers
change their policies.

Cheers,
Ayn in Alabama

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