This is something along the lines of things I tend to
through into my "foods contain a lot of stuff in various
amounts and no food contains nothing that somebody couldn't
make a negative statement about" pile.
How much of these compounds are actually found in broccoli?
How effective are glucosinolate compounds at interfering with
iodine? Is it only a problem for somebody with limited iodine
intake? What about those who get more than enough of it
through diet and supplements? Do these compounds survive
cooking? I assume this does not actually harm the thyroid
gland, merely makes it hard to absorb/use iodine. In that
case, if one has no symptoms/problems AT ALL associated with
low thyroid, then these foods are not a problem, right?

Ilya

PS Sorry to quote the whole thing

Dave Chapman wrote:
>
> This is a prepost of mine from July of 1997:
>
> Further plagerizing of: Common Poisonous Plants and Mushrooms
> of North America, Turner, Nancy J., Szczawinski, Adam F.
> Timberline Press, 1991, ISBN 0-88192-312-5
>
> APPENDIX 1
>
> Brassicas (Brassica spp.) - the hot pungent taste and odor of
> these and other mustards, and of mustard oils, is due to the
> presence of glucosinolate compounds, which are called goitrogens
> because they interfere with the uptake of iodine by the thyroid
> gland, and in extreme cases can lead to goiter.  There is little
> evidence that these plants, when used as vegetables and
> condiments in moderation, case problems for people with adequate
> iodine in their diets.
>
> The book lists:
>
> Broccoli
> Brussel Sprouts
> Cabbage
> Cauliflower
> Kale
> Kohlrabi
> Mustards
> Radish
> Rutabaga
> Turnip
>
> Also mentioned, among others:
>
> Spinach (Spinacia oleracea) - high in soluble salts of oxalic acid
> and can cause calcium deficiency if eaten in high quantities in a
> calcium poor diet. Ditto for Beet greens (Beta vulgaris)
>
> Onion (Allium cepa and related species) - eaten in large amounts
> over a period of time, Onions can cause anemia, jaundice, and
> digestive disturbances in humans.  They are also known to be
> harmful to cattle and horses.  Onions, Chives, and Garlic contain
> several sulfer-containing volatile oils which cause irritation to the
> eyes and nose, and may also cause skin irritation.
>
> Parsnip (Pastinaca sativa) - contains phototoxic furanocoumarins;
> contact with foliage in sunlight can cause skin irritation, blistering,
> and discoloration.
>
> Celery (Apium graveolens) - plants, especially those contaminated
> with a mold (Sclerotinia sclerotiorun), produce phototoxins
> (psoralens, which are furanocoumarin compounds), sometimes
> causing serious dermatitis of workers handling celery.
>
> Bean, broad (Vicia faba) - eating fresh broad beans, cooked or
> uncooked, causes a blood disease, favism, in which red blood cells
> are destroyed and acute anemia develops.  It occurs only in
> susceptible people, particularly in those of the northern
> Mediterranean countries, who have an inherited deficiency of a
> particular enzyme (glucose-6-phosphate dehydrogenase).
> Broad bean also contains a phytotoxin or lectin, and a glycoside,
> vicine.
>
> Soybean (Glycine max) - raw beans contain several enzyme
> inhobitors, proteins inhibiting the digesting of other proteins, and
> hemagglutinins, substances that agglutinate red blood cells; they
> are largely destroyed by cooking.
>
> Their references are: Cooper and Johnson 1984; Fuller and
> McClintock 1986; Hardin and Arena 1974; National Academy of
> Sciences 1973.
>
> ---------
>
>    Dave Chapman
>    [log in to unmask]