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Anti-Nutrients and Plant Toxins: The Truth About Lectins, Phytates, Oxalates, and More...
The Nutrition Science Podcast
Exploring the Effects of Oxalates and Goitrogens on the Body
Consuming high oxalate foods like spinach can be managed by cooking them to reduce oxalate content. Goitrogens found in cruciferous vegetables can hinder iodine absorption and potentially impact thyroid function at high levels. However, in a mixed diet, the impact is minimal. High consumption of goitrogenic foods like Russian kale, broccoli, rob, and collard greens may lead to thyroid issues. To mitigate this, cooking these foods in water with iodized salt is recommended.
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