The Thyroid Connection – by Dr. Amy Meyers
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Many people’s thyroids aren’t doing an amazing job, and instead are underactive or overactive, either of which will have a big impact on many areas of health. And yet, it tends to go underdiagnosed. Why?
Dr. Meyers makes the case that many doctors don’t do the right tests, and if they do, often refer to benchmarks that are based on science that was cutting-edge in the 1970s, and declare things “within acceptable ranges” that are not only not optimal, but also likely to get worse if not addressed.
While advocating for proactive (and more comprehensive) testing, once a thyroid condition is identified, she argues for lifestyle interventions as the thing to try first, since many people’s thyroid conditions can be managed this way without the drawbacks of various medical treatments. Nevertheless she does discuss the medical options too, even if she strongly recommends trying out her 28-day plan first.
The style is very accessible pop-science, with minimal jargon, albeit a generous bibliography. She can be a little bit salesy in her presentation, but it doesn’t take away from the valuable content.
Bottom line: if your energy levels aren’t what they used to be, and you’re not positively sure (i.e. you had tests and understand the numbers) that it’s not thyroid issues, then this book is well-worth checking out.
Click here to check out The Thyroid Connection, and get yours in order!
Don’t Forget…
Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!
Recommended
Learn to Age Gracefully
Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails:
-
The surprising ways ‘swimming off’ a hangover can be risky, even if alcohol has left your system
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
It’s the morning after a big night and you’re feeling the effects of too much alcohol.
So it can be tempting to “refresh” and take the edge off a hangover with a swim at the beach, or a dip in the cool waters of your local river or pool.
But you might want to think twice.
The day after heavy drinking can affect your body, energy levels and perception of risk in many ways. This means you’re more likely to drown or make careless decisions – even without high levels of alcohol in your blood.
Wanderlust Media/Shutterstock Alcohol + water + summer = drowning
Alcohol is one of the main reasons why someone’s more likely to die due to drowning. And Australians consume a lot of it, including around the water.
The risk of drowning, and injury, including incidents involving alcohol, dramatically increases over the summer festive period – in particular on public holidays and long weekends.
Among people aged 18 and over who drowned in rivers where alcohol was involved, we found some 40% had a blood alcohol concentration of at least 0.20%. That’s four times the upper legal limit of 0.05% when driving a car on a full licence.
When we breathalysed people at four Australian rivers, we found higher levels of blood alcohol with higher temperatures, and particularly on public holidays.
At the beach, intoxication due to alcohol and/or drugs is involved in 23% of drowning deaths with an average blood alcohol concentration of 0.19%.
How about if you’re hungover?
Getting alcohol out of your body is a relatively slow process. On average, alcohol is metabolised at a rate of 0.015% per hour. So if someone stops drinking at 2am with a blood alcohol concentration of 0.20%, their alcohol levels don’t drop to zero until 4pm the next day.
Although hangovers can vary from person to person, typical symptoms include headache, muscle aches, fatigue, weakness, thirst, nausea, stomach pain, vertigo, irritability, sensitivity to light and sound, anxiety, sweating and increased blood pressure.
As well as feeling a bit dusty, the day after an evening of heavy drinking, you’re not so good at identifying risks and reacting to them.
In a pool, this might mean not noticing it’s too shallow to dive safely. In natural waterways, this might mean not noticing a strong river current or a rip current at the beach. Or someone might notice these hazards but swim or dive in anyway.
You don’t have to have alcohol in your blood to be affected. Fatigue can set in, leading you to make careless decisions. tismaja/Shutterstock In one study, we found that after a four-day Australian music festival where people drank heavily, even people who were sober (no longer had alcohol in their blood) were still affected.
Compared to baseline tests in the lab we ran three weeks before the festival, people who were sober the day after the festival had faster reaction times in a test to gauge their attention. But they made more mistakes. This suggests hangovers coupled with fatigue lead to quicker but more careless behaviour.
In and around water this could be the difference between life and death.
Positive blood alcohol readings, including of alcohol from the night before, are commonly implicated in drowning deaths as a result of risky behaviours such as jumping into the water, both at a river and along the coast. Jumping can cause physical injury or render you unconscious, leading to drowning.
Alcohol, including the day after drinking, can also make drowning more likely for a number of other reasons. It also reduces people’s coordination and reaction times.
What else is going on?
Alcohol makes the blood vessels near your skin open up (dilate). So more blood flows into them, making you feel hot. This means you may stay in colder water for longer, increasing your risk of hypothermia.
Alcohol can even make CPR (cardiopulmonary resuscitation) less effective, should you need to be resuscitated.
Normally, your body controls levels of certain minerals (or electrolytes) in the blood. But electrolyte imbalance is common after heavy drinking, including the day after. It’s the reason why hangover symptoms such as muscle pain can lead to cramps in your arms or legs. This can become dangerous when being in or on the water.
Low blood sugar levels the day after drinking is also common. This can lead to people becoming exhausted more quickly when doing physical activities, including swimming.
Other hazards include cold water, high waves and deep water, all of which your body may not be capable of dealing with if you’re feeling the effects of a big night.
What can we do about it?
Authorities regularly warn about the dangers of alcohol intoxication and being near the water. Young people and men are often targeted because these are the groups more likely to drown where alcohol is involved.
Beaches may have alcohol-free zones. Rivers rarely have the same rules, despite similar dangers. https://www.youtube.com/embed/5Salt-kkGUo?wmode=transparent&start=0 Royal Life Saving urges men to ‘make the right call’ and avoid alcohol around the water.
How to stay safe around water if you’re drinking
So take care this summer and stay out of the water if you’re not feeling your best:
- do your swimming before your drinking
- look out for your mates, especially ones who may have had a few too many or are hungover
- avoid getting back into the water after you’ve drunk alcohol or if you’re not feeling your best the next day.
Amy Peden, NHMRC Research Fellow, School of Population Health & co-founder UNSW Beach Safety Research Group, UNSW Sydney; Emmanuel Kuntsche, Director of the Centre for Alcohol Policy Research, La Trobe University, and Jasmin C. Lawes, Adjunct Senior Lecturer, UNSW Beach Safety Research Group, UNSW Sydney
This article is republished from The Conversation under a Creative Commons license. Read the original article.
Share This Post
-
The FIRST Program: Fighting Insulin Resistance with Strength Training – by Dr. William Shang
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
A lot of advice about fighting insulin resistance focuses on diet. And, that’s worthwhile! How we eat does make a huge difference to our insulin responses (as does fasting). But, we expect our regular 10almonds readers either know these things now, or can read one of several very good books we’ve already reviewed about such.
This one’s different: it focuses, as the title promises, on fighting insulin resistance with strength training. And why?
It’s because of the difference that our body composition makes to our metabolism. Now, our body fat percentage is often talked about (or, less usefully but more prevalently, even if woefully misleadingly, our BMI), but Dr. Shang makes the case for it being our musculature that has the biggest impact; because of how it hastens our metabolism, and because of how it is much healthier for the body to store glycogen in muscle tissue, than just cramming whatever it can into the liver and visceral fat. It becomes relevant, then, that there’s a limit to how much glycogen can be stored in muscle tissue, and that limit is how much muscle you have.
This is not, however, 243 pages to say “lift some weights, lazybones”. Rather, he explains the relevant pathophysiology (we will be more likely to adhere to things we understand, than things we do not), and gives practical advice on exercising the different kinds of muscle fibers, arguing that the whole is greater than the sum of its parts, as well as outlining an exercise program for the gym, plus a chapter on no-gym exercises too.
The style is quite dense, which may be offputting for some, but it suffices to take one’s time and read thoughtfully; the end result is worth it.
Bottom line: if you’d like to keep insulin resistance at bay, this book is an excellent extra tool for that.
Share This Post
-
Collard Greens vs Watercress – Which is Healthier?
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Our Verdict
When comparing collard greens to watercress, we picked the collard greens.
Why?
It was close! But…
In terms of macros, collard greens have 8x the fiber, 4x the carbs, and slightly more protein. The fiber-to-carbs ratio also gives collard greens the lower glycemic index, although honestly, nobody is getting metabolic disease from eating watercress. Still, by the numbers it’s a clear win for collard greens, and especially 8x the fiber is not to be undervalued!
When it comes to vitamins, things were much more even; collard greens have more of vitamins A, B3, B9, K, and choline, while watercress has more of vitamins B1, B2, B5, C, and E. They’re tied on vitamin B6, so that makes a 5.5:5.5 tie overall. Looking for a tiebreaker, collard greens’ margins of difference are greater, so we could call this a tie or the narrowest of wins for collard greens ion this category.
In the category of minerals, collard greens have more calcium, copper, iron, manganese, and zinc, while watercress has more copper, phosphorus, potassium, and selenium. They’re tied on magnesium. This time the margins of difference are also comparable, so there’s really no tiebreaker available for this one. Thus, an absolute tie on minerals.
Looking at polyphenols, watercress has slightly more, with the main contender being 4mg/100g quercetin.
Adding up the sections results in either a tie or a slight for collard greens based on the tiebreaker in the vitamins category.
We can also put the two clear wins (one for collard greens and one for watercress), and say that in our opinion, collard greens’ 4g/100g fiber beats watercress’s 4mg/100g quercetin.
Quercetin is great and all, but:
- if you buy a quercetin supplement like this one on Amazon it’s 1000mg capsules, so how critical is watercress’s 4mg, really? Yes, getting it from food is better, but it’s not 25,000% better.
- no doctor that we know of is saying “you need more quercetin or you’re going to die”, but they do say “you need more fiber or you’re going to die”
- indeed, the WHO passionately proclaims that 95% of people in the US especially desperately need to eat more fiber, whereas there is no similar giant public health campaign begging people to have 4mg more of quercetin
…so we’ll say that’s another tiebreaker in favor of collard greens.
In short: collard greens scrape a win based on several tiebreakers, but watercress was a very close contender indeed!
Of course, by all means enjoy either or (ideally!) both; diversity is good.
Want to learn more?
You might like:
What’s Your Plant Diversity Score?
Enjoy!
Share This Post
Related Posts
-
Peach vs Papaya – Which is Healthier?
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Our Verdict
When comparing peach to papaya, we picked the peach.
Why?
It was close!
In terms of macros, there’s not much between them; they are close to identical on protein, carbs, and fiber. Technically peach has slightly more protein (+0.4g/100g) and papaya has slightly more carbs and fiber (+1.28g/100g carbs, +0.2g/100g fiber), but since the differences are so tiny, we’re calling this section a tie—bearing in mind, these numbers are based on averages, which means that when they’re very close, they’re meaningless—one could easily, for example, pick up a peach that has more fiber than a papaya, because that 0.2g/100g is well within the margin of variation. So, as we say: a tie.
When it comes to vitamins, things are also close; peaches have more of vitamins B1, B2, B3, and E, while papaya has more of vitamins A, B6, B9, and C. This is a 4:4 tie, but since the most notable margin of difference is vitamin C (of which papayas have 9x more) while the others are much closer, we’ll call this a tie-breaker win for papaya.
The category of minerals sets things apart more: peaches have more copper, iron, manganese, phosphorus, potassium, and zinc, while papaya has more calcium, magnesium, and selenium. That’s already a 6:3 win for peaches, before we take into account that the numbers for papaya’s calcium and selenium are tiny, so adding this to the already 6:3 win for peaches makes for a clear and easy win for peaches in this category.
Adding up the sections is 1W/1D/1L for both fruits, but looking at the win/loss for each, it’s clear which won/lost on a tiebreaker, and which won/lost by a large margin, so peaches get the victory here.
Of course, enjoy either or both, though! And see below for a bonus feature of peaches:
Want to learn more?
You might like to read:
Top 8 Fruits That Prevent & Kill Cancer ← peaches are high on this list! They kill cancer cells while sparing healthy ones 🙂
Take care!
Don’t Forget…
Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!
Learn to Age Gracefully
Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails:
-
What Happens To Your Body When You Eat Raw Garlic Everyday
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Garlic’s benefits are not all in its most talked-about active compound, allicin (some are in other parts of the garlic), but the allicin is certainly very potent. However, allicin breaks down easily, which means that cooking reduces its value greatly, meaning that for health purposes, it is best consumed raw. Pickled garlic cloves are great, by the way, and you should try them if you haven’t already.
Garlic’s benefits (aside from being delicious)
Benefits that can be expected include:
- Boosts immunity: allicin enhances white blood cell function, helping fight off colds and flu
- Supports heart health: lowers blood pressure, reduces cholesterol, and prevents blood clots, reducing the risk of heart disease and stroke
- Anti-cancer properties: it contains sulfur compounds that may inhibit cancer cell growth, particularly in the digestive system
- Improves digestion: stimulates digestive enzymes and promotes gut health, helping with better nutrient absorption and digestion
- Enhances brain function: antioxidants in garlic are neuroprotective, reducing cognitive decline
- Good for your skin: its antibacterial and anti-inflammatory properties can help improve skin health
- Regulates blood sugar levels: helps regulate blood sugar and improves insulin sensitivity
- Anti-inflammatory effects: contains compounds that reduce inflammation, helping to combat inflammatory diseases such as arthritis
- Supports weight loss: stimulates metabolism, suppresses appetite, and helps break down fats, aiding in weight management
- May protect against osteoporosis: increases estrogen levels in women, potentially reducing the risk of osteoporosis (no effect on estrogen levels if you don’t have ovaries)
The daily dose that this video recommends is 1–2 cloves of garlic or 3600mg of aged garlic extract as a supplement.
For more on all of these, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like to read:
The Many Health Benefits Of Garlic
Take care!
Don’t Forget…
Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!
Learn to Age Gracefully
Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails:
-
Our Top 5 Spices: How Much Is Enough For Benefits?
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
A spoonful of pepper makes the… Hang on, no, that’s not right…
We know that spices are the spice of life, and many have great health-giving qualities. But…
- How much is the right amount?
- What’s the minimum to get health benefits?
- What’s the maximum to avoid toxicity?
That last one always seems like a scary question, but please bear in mind: everything is toxic at a certain dose. Oxygen, water, you-name-it.
On the other hand, many things have a toxicity so low that one could not physically consume it sufficiently faster than the body eliminates it, to get a toxic build-up.
Consider, for example, the €50 banknote that was nearly withdrawn from circulation because one of the dyes used in it was found to be toxic. However, the note remained in circulation after scientists patiently explained that a person would have to eat many thousands of them to get a lethal dose.
So, let’s address these questions in reverse order:
What’s the maximum to avoid toxicity?
In the case of the spices we’ll look at today, the human body generally* has high tolerance for them if eaten at levels that we find comfortable eating.
*IMPORTANT NOTE: If you have (or may have) a medical condition that may be triggered by spices, go easier on them (or if appropriate, abstain completely) after you learn about that.
Check with your own physician if unsure, because not only are we not doctors, we’re specifically not your doctors, and cannot offer personalized health advice.
We’re going to be talking in averages and generalizations here. Caveat consumator.
For most people, unless you are taking the spice in such quantities that you are folding space and seeing the future, or eating them as the main constituents of your meal rather than an embellishment, you should be fine. Please don’t enter a chilli-eating contest and sue us.
What is the minimum to get health benefits and how much should we eat?
The science of physiology generally involves continuous rather than discrete data, so there’s not so much a hard threshold, as a point at which the benefits become significant. The usefulness of most nutrients we consume, be they macro- or micro-, will tend to have a bell curve.
In other words, a tiny amount won’t do much, the right amount will have a good result, and usefulness will tail off after that point. To that end, we’re going to look at the “sweet spot” of peaking on the graph.
Also note: the clinical dose is the dose of the compound, not the amount of the food that one will need to eat to get that dose. For example, food x containing compound y will not usually contain that compound at 100% rate and nothing else. We mention this so that you’re not surprised when we say “the recommended dose is 5mg of compound, so take a teaspoon of this spice”, for example.
Further note: we only have so much room here, so we’re going to list only the top benefits, and not delve into the science of them. You can see the related main features for more details, though!
The “big 5” health-giving spices, with their relevant active compound:
- Black pepper (piperine)
- Hot pepper* (capsaicin)
- Garlic (allicin)
- Ginger (gingerol)
- Turmeric (curcumin**)
*Cayenne pepper is very high in capsaicin; chilli peppers are also great
**not the same thing as cumin, which is a completely different plant. Cumin does have some health benefits of its own, but not in the same league as the spices above, and there’s only so much we have room to cover today.
Black pepper
- Benefits: antioxidant, anti-cancer, boosts bioavailability of other nutrients, aids digestion
- Dosage: 5–20mg for benefits
- Suggestion: ½ teaspoon of black pepper is sufficient for benefits. However, this writer’s kitchen dictum in this case is “if you can’t see the black pepper in/on the food, add more”—but that’s more about taste!
- Related main feature: Black Pepper’s Anti-Cancer Arsenal (And More)
Hot Pepper
- Benefits: anti-inflammatory, metabolism accelerator
- Dosage: 6mg gives benefits, 500mg is a common dose in capsules
- Suggestion: if not making a spicy dish, consider using a teaspoon of cayenne as part of the seasoning for rice or potatoes
- Related main feature: Capsaicin For Weight Loss And Against Inflammation
Garlic
- Benefits: heart health, blood sugar balancing, anti-cancer
- Dosage: 4–8µg for benefits
- Suggestion: 1–2 cloves daily is generally good. However, cooking reduces allicin content (and so does oxidation after cutting/crushing), so you may want to adjust accordingly if doing those things.
- Related main feature: The Many Health Benefits Of Garlic
Ginger
- Benefits: anti-inflammatory, antioxidant, anti-nausea
- Dosage: 3–4g for benefits
- Suggestion: 1 teaspoon grated raw ginger or ½ a teaspoon powdered ginger, can be used in baking or as part of the seasoning for a stir-fry
- Related main feature: Ginger Does A Lot More Than You Think
Turmeric
- Benefits: anti-inflammatory, anti-cancer
- Dosage: 500–2000mg for benefits
- Suggestion: ¼ teaspoon per day is sufficient for benefits; ½ teaspoon dropped into the water when cooking rice will infuse the rice with turmeric (which is very water-soluble), turn the rice a pretty golden color, and not affect the flavor. Throw in some black pepper as it increases the bioavailability of curcumin up to 2000%
- Related main feature: Why Curcumin (Turmeric) Is Worth Its Weight In Gold
Closing notes
The above five spices are very healthful for most people. Personal physiology can and will vary, so if in doubt, a) check with your doctor b) start at lowest doses and establish your tolerance (or lack thereof).
Enjoy, and stay well!
Don’t Forget…
Did you arrive here from our newsletter? Don’t forget to return to the email to continue learning!
Learn to Age Gracefully
Join the 98k+ American women taking control of their health & aging with our 100% free (and fun!) daily emails:
