Recently we have been hearing about the negative impact juicing kale, spinach, broccoli and other cruciferous vegetables may have that is causing or may cause goitrogenic effects (goiter inducing). Some research is saying that juicing these veggies creates a negative experience on the body, when juiced. Steaming, cooking and/or boiling them is suggested, and the longer the better. (30 minutes).
This kind of recent research makes me pause a bit because, based on our past history, 30 plus years for me and 63 years for Jay, it does not make sense to say that cruciferous greens or goitrogenic foods (goiter inducing) needs to be cooked in order for them to not provoke the thyroid in negative ways.
For example, Dr. Garnet Chaney did a powerfully extensive study on cabbage juice and how it literally cured stomach ulcers. He and Jay participated in this study back in the 1960′s with prisoners who were suffering from stomach ulcers; (duodenal and peptic) and found that almost 90% of these ulcers were healed with 60 to 90 days after consuming fresh cabbage juices on a daily basis. Even the British Journal, Lancet showed these powerfully enlightening studies. When they tested cooked cabbage on the ulcers, there was no response.
Further, Dr. Walker, Jay’s mentor and master teacher on juicing from the 1930′s through to the mid 1980′s, has said in his book, Raw Vegetable Juices, where he speaks very highly of fresh green juices, including cruciferous vegetables, stating that they are better digested and consumed in juice form.
That being said, we eat a lot of cruciferous vegetables in our salads, so we do eat them, but we also realize that eating broccoli is harder to consume than juicing it. Sometimes we even steam them.
However, we feel that drinking liquid broccoli juice is by far more concentrated and digestible in juice form than to eat three or four cups! Yet…we like to mix up juicing them with other vegetables.
We have been juicing spinach and other cruciferous veggies for many decades, with no goiter abnormalities with our Thyroid whatsoever. We also have not been eating salt like “Mortons” Salt which is inflused with extra iodine. We use highly mineralized salts like Himalayan Salts or Pink Mineral Salt (Celtic Salts). And we eat lots of seaweed on a weekly basis, particularly, I do because of post menopausal symptoms feel better when I eat seaweed. These types of salts have a natural balance of all minerals, including iodine.
On the other hand, we have never suggested drinking pure kale juice, or broccoli juice straight. We recommend always, that greens be combined with other greens or other veggies for better asorption and for concentrated benefits specifically designed for a particular part of the body.
We may be old fashioned, but all of our great Master Teachers from the past; Dr. Norman Walker, Dr. Max Gerson and John Lust never spoke about the dangers of consuming kale juice or broccoli or cauliflower juices. On the contrary, they speak highly of the healing benefits to the breast area of our bodies, whether we are men or women.
We like to imagine all these dedicated doctors from the past, including our combined 100 years of studying, observing and teaching by far outweighs a few articles that say that goitrogens may cause thyroid distress. That does not mean we are dead set against some of this research coming out about the juices inhibiting the thyroid’s ability to do its job.
All we are saying is that we all may want to observe the research, and then find out for ourselves what feels comfortable, based on our own experiences with these foods…. but please don’t throw the baby out with the bathwater until more research is found, and always check to see ‘who’ is conducting the research.
Here are “Goitrogenic” Foods:
Certain raw foods (cooking inactivates the goitrogens) have been identified as lightly goitrogenic. These foods include:
- Soybeans (and soybean products such as tofu, soybean oil, soy flour, soy lecithin)
- Pine nuts
- Bamboo shoots
- Sweet Potatoes
- Vegetables in the genus Brassica 
- Bok choy
- Broccolini (Asparations)
- Brussels sprouts
- Chinese cabbage
- Choy sum
- Collard greens
- Kai-lan (Chinese broccoli)
- Mustard greens
- Rapeseed (yu choy)