Two Tests to Assess Thyroid Function

Nearly 5 out of every 100 Americans ages 12 years and older have hypothyroidism, and about 1 out of every 100 have hyperthyroidism. Every year about 12,000 men and 33,000 women are diagnosed with thyroid cancer, and about 900 men and 1,000 women die from the disease. Thyroid diseases can have major, lasting effects on health if left untreated. Thyroid diseases are easily detected and effectively treated with the help of thyroid function tests. The following two tests are used to assess thyroid function. If these lab results come back abnormal your care provider will order more tests, some lab, ultrasound, biopsy, and others.

The most frequently used laboratory tests to assess baseline thyroid function in the U.S. are thyroid stimulating hormone (TSH) and free thyroxine.

TSH (Thyroid stimulating hormone)

TSH is the hormone produced by the pituitary gland that stimulates the thyroid gland to produce more thyroid hormone.

A normal TSH result, which is a blood test, falls between 0.4 and 4.0 milliunits per liter (mU/L), according to the American Thyroid Association. Ranges between laboratories will vary with the upper limit generally being between 4 to 5.

Higher levels of TSH can be indicative of:

  • Hypothyroid (low thyroid)- The most common form of hypothyroidism is Hashimoto’s thyroiditis, an autoimmune condition. Other hypothyroid conditions can be brought on by medications, thyroid cancer, and iodine deficiency to name a few.
  • Stress, such as exposure to cold, emotional stress, not sleeping well, hospitalization and any other types of stress. These all can raise cortisol levels, which in turn can cause a temporary high TSH level.

Lower Levels of TSH can be indicative of:

  • This is also known as an overactive thyroid. If a person’s thyroid gland is secreting levels of hormones that are too high, the pituitary gland produces less TSH.
  • A variety of conditions lead to hyperthyroidism, including Graves’ disease and thyroid nodules.
  • Pituitary gland tumor can stimulate the pituitary gland to release too much thyroid stimulating hormone

Thyroxine (T4)

Thyroxine, also known as T4, is the major type of hormone your thyroid releases. Too much or too little T4 can indicate thyroid disease.

Thyroxine (T4) is found in two forms:

  1. Bound T4: This form attaches to proteins, which prevents it from entering your body’s tissues.
  2. Free T4: This form “freely” enters your body’s tissues where it’s needed. The normal range for free T 4 in adults is 0.8 to 1.8 nanograms per deciliter (ng/dL)

There are a few different tests that measure T4 levels. A blood test that measures both free and bound T4 is called a total T4 test. Another test measures just free T4. Healthcare providers most often use a free T4 test to assess thyroid function because it’s more accurate than a total T4 test.

In conclusion, information from the TSH and free T4 tests help your cre provider assess if your thyroid gland is functioning properly. The thyroid gland is a complex gland, and there are many factors your care provider takes into consideration before making a diagnosis.

Next posts will delve into specific thyroid diseases and associated tests, starting with the most common form of hypothyroid- Hashimotos thyroiditis.

- Brooke Lounsbury

Medical Content Writer

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Thyroid Gland Overview

The process which the body manufactures, and processes thyroid hormones is very complex. The following is an overview of the thyroid glands anatomy, function, hormones, and nutrients needed for proper function of the thyroid gland. Given this is a very complex gland, take your time reading and going through the video links.

Next post we will delve into thyroid tests and thyroid dysfunction- specifically low and high thyroid.

Thyroid gland and its function

  • Anatomy of the thyroid gland
  • Function of the thyroid gland
  • Hormones produced by the thyroid gland
  • Nutrients needed for proper functioning of the thyroid gland

Anatomy of the thyroid gland:

Every cell in the body has thyroid hormone receptors. These receptors control transcription and effect gene expression.

The thyroid gland is one of the largest endocrine glands and consists of two connected lobes. It is found in the neck, below the thyroid cartilage which forms the laryngeal prominence, or “Adam’s apple”. It is a butterfly-shaped organ and is composed of two cone-like lobes or wings, lobus dexter (right lobe) and lobus sinister (left lobe), connected via the isthmus. The thyroid is one of the larger endocrine glands, weighing 2-3 grams in neonates and 18-60 grams in adults, and is increased in pregnancy. The thyroid gland is covered by a thin fibrous sheath, composed of an internal and external layer. The thyroid tissue itself consists of a lot of small individual lobules joined together by thin sheaths of connective tissue. These lobules contain a great number of small vesicles, called follicles, which store thyroid hormones in the form of little droplets. These spherical follicles selectively absorb iodine from the blood for production of thyroid hormones and for storage of iodine in thyroglobulin (a protein present in the thyroid gland, from which thyroid hormones are synthesized). Thyroglobulin is also called colloid. Twenty-five percent of the body’s iodide ions are in the thyroid gland. Inside the follicles, in a region called the follicular lumen, colloid serves as a reservoir of materials for thyroid hormone production and, to a lesser extent, acts as a reservoir for the hormones themselves. The follicles are surrounded by a single layer of thyroid epithelial cells, which secrete T3 and T4. T3, also called triiodothyronine and T4, also called thyroxin are thyroid hormones.

Function of the thyroid gland

The thyroid plays an important role in regulating the body’s metabolism and calcium balance.  T4 and T3 hormones stimulate every tissue in the body to produce proteins and increase the amount of oxygen used by cells. The harder the cells work, the harder the organs work. The calcitonin hormone calcitonin works together with the parathyroid hormone to regulate calcium levels in the body. Some of the organ systems thyroid hormones regulate are:

  • Respiratory system– regulation of respiratory rate and ventilatory response to hypercapnia and hypoxia
  • Renal (kidney)– glomerular filtration rate and blood flow to the kidneys
  • Cardiovascular– regulates heart rate, force of cardiac contractions, stroke volume, cardiac output, catecholamine receptors
  • Metabolism- regulates glucose absorption in the gastrointestinal track, regulates insulin receptors
  • Growth and tissue development– regulates growth and maturation of bones and teeth, also regulates growth and maturation of epidermis, hair follicles and nails. Regulates force and rate of skeletal muscle contractions.
  • Nervous system-thyroid hormones are critical for neuronal development, Enhances memory and alertness.

 

Hormones produced by the thyroid gland

Check out this video on thyroid gland synthesis

What are the thyroid hormones and what substances do they contain? The thyroid hormones T3 (triiodothyronine) and T4 (thyroxine) are made of an amino acid, tyrosine, and an iodine molecule. For the hormone to be synthesized it must complete the following steps:

  1. Tyrosine, an amino acid that is provided by thyroid epithelial cells and secreted into the lumen of the follicle by a large glycoprotein scaffold called thyroglobulin. Thyroglobulin, as noted above is also called colloid.
  2. Iodine (or more accurately iodide) is taken up from blood by

thyroid epithelial cells which has an outer plasma membrane called a sodium-iodide symporter, or more commonly known as an “iodine trap”. Once inside the cell, iodide is transported into the lumen of the follicle along with thyroglobulin.

 

3. The thyroid hormone requires an enzyme called thyroid peroxidase to join the tyrosine with the iodine. The tyrosine will receive either one or two iodine. The term T1 represents one tyrosine and one iodine molecule. T2 represents one tyrosine and two iodine molecules.                                   

4. These, meaning T1 and T2, further combine through the enzyme thyroid peroxidase (TPO) to make the final thyroid hormones: T1+T2=T3 and T2+T2=T4. The byproduct from both reactions is hydrogen peroxide.

5. The thyroid hormone is bound to thyroglobulin and is liberated by hydrolytic enzymes that digest thyroglobulin.

6. The thyroid hormone diffuses out of the lysosomes and into the blood where they bind to carrier proteins and are transported to target cells in the body.

In other words,

T1+T2=T3+ hydrogen peroxide, and

T2+T2=T4+ hydrogen peroxide

Note:

T3 is up to four times more biologically active than T4. Only twenty percent of the body’s T3 is made by the combination of the T1 and T2 molecules. The additional eighty percent is made by T4 losing an iodine molecule in a process carried out in the organs such as the liver.

How is thyroid hormone regulated?

Hormonal output from the thyroid is regulated by thyroid-stimulating hormone (TSH) produced by the anterior pituitary, which itself is regulated by thyrotropin-releasing hormone (TRH) produced by the hypothalamus in a negative feedback loop.

This is described as follows:

HYPOTHALMUS-Signaled by low thyroid hormones the hypothalamus releases TRH (thyrotropin releasing hormone) which stimulates the pituitary gland, *Illustration depicts both high and low thyroid hormone events.

 ANTERIOR PITUITARY GLAND– Releases TSH (thyroid stimulating hormone) into the bloodstream, which reaches the thyroid gland

 THYROID GLAND –TSH (Thyroid stimulating hormone) causes thyroid gland to release thyroid hormones (T4 and T3 )

When enough T4 and T3 are in the bloodstream it signals the hypothalamus to stop releasing TRH (thyrotropin releasing hormone)

Nutrients needed by the thyroid gland

For the thyroid gland to function properly it requires a supply of nutrients

Selenium– Selenium content in the thyroid is higher than any part of the body. It is  a naturally occurring  trace mineral found in our foods and soil. One of the challenges with obtaining selenium from our food sources is that the levels can vary dramatically. Brazil nuts are known to be a rich source of selenium, but their selenium content varies according to the region they are grown in. 

Selenium is converted into three types of selenoproteins or seleno-enzymes, both terms are interchangeable.  The three types of selenoproteins are:

  1. GPx (glutathione peroxidase) are antioxidants and best known of the selenoproteins
  2. TRx- (thioredoxin reductases) are involved in cell growth and structure
  3. Dis (iodothyronine deiodinases) are involved in the conversion of T4 to T3 and other metabolic functions.

A selenium deficiency along with an iodine deficiency is implicated in goiters.

Iodine- Iodine is an essential element that is also needed from our environment. It is one of the building blocks of the thyroid molecule. For the body to be able to utilize iodine, it must be converted to iodide. This is accomplished through the thyroid peroxidase (TPO) reaction. Once this occurs, the free iodine joins with tyrosine to make the thyroid molecule, with hydrogen peroxide as the byproduct.

The group of molecules called the halogens; fluorine, bromine and chlorine mimic iodine and attach to tyrosine thereby rendering the tyrosine molecule useless. This means that your body is not getting the T4 or T3 it needs.  Sources of iodine include kelp, sea vegetables, cow’s milk, eggs, tuna, and navy beans. There are several over the counter iodine supplements. Caution should be exercised when using supplemental iodine. When there is an excess of iodine along with a deficiency of selenium, an autoimmune condition called Hashimotos thyroiditis may occur.

Tyrosine– Tyrosine is a nonessential amino acid the body makes from another amino acid called phenylalanine. It combines with iodine to form thyroid hormones. Tyrosine is also the precursor to neurotransmitters dopamine, epinephrine and norepinephrine. It is rare to have a deficiency in tyrosine and supplements are usually not recommended. Dietary sources of tyrosine are chicken, turkey, fish, peanuts, almonds, avocados, bananas, milk, cheese, yogurt, cottage cheese, lima beans, pumpkin seeds, and sesame seeds.

Zinc– Zinc is required to transform the inactive thyroid hormone T4 into the active form T3.  It plays an important role in immune function, wound healing, blood clotting, reproduction, growth and smell. Zinc supplementation should be approached carefully. If too much zinc is taken, a copper and iron deficiency can result. Also, taking too much zinc intake can contribute to hyperthyroidism and copper deficiency. Foods rich in zinc are raw pumpkin seeds, oysters, wheat germ, and lamb.

Iron (Ferritin) – Iron requires a high stomach acid for transport into the cells. Many people take iron tablets, and their iron levels stay the same due to low stomach acid.   Having low iron levels decreases deiodinase activity. It slows down the conversion of T4 to T3.  Insufficient iron levels may affect thyroid hormone synthesis by reducing the activity of the enzyme thyroid peroxidase (TPO) which is dependent on iron.  Thyroid peroxidase (TPO) brings about the chemical reactions of adding iodine to tyrosine (amino acid), which then produces T4 and T3. Insufficient iron levels alter and reduce the conversion of T4 to T3. Low iron levels can also increase circulating concentrations of TSH (thyroid stimulating hormone).

Apple cider vinegar or Betaine, a supplement which enhances stomach acidity, promotes protein breakdown and iron absorption.  The most bioavailable form of iron is called heme and is found in liver and meats

- Brooke Lounsbury

Medical Content Writer

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The Power of Probiotics

Probiotics are live microorganisms that are intended to have health benefits when consumed or applied to the body. They can be found in yogurt and other fermented foods, dietary supplements, and beauty products. They can also be found in soil.

Probiotics may contain a variety of microorganisms. The most common are bacteria that belong to groups called Lactobacillus and Bifidobacterium. Other bacteria may also be used as probiotics, as are some yeasts such as Saccharomyces boulardii.

It is estimated our bodies house an estimated 100 trillion “good” bacteria, many of which reside in our gut. These bacteria are essential for our survival. They play an enormous role in our overall health.

A review of the many documented health benefits include:

  • A review titled “Effect of Probiotics on Central Nervous System Functions in Animals and Humans: A Systematic Review” concluded that common strains of probiotic bacteria found in some fermented foods “showed efficacy in improving psychiatric disorder-related behaviors including anxiety, depression, autism spectrum disorder (ASD), obsessive-compulsive disorder, and memory abilities, including spatial and non-spatial memory.” They also concluded that certain probiotics could affect the gut brain interaction, from the vagus nerve, aka as the “traveling nerve”. This nerve originates at the brainstem and travels to almost every organ of your body. It is a part of the autonomic nervous system. Many of the strains of probiotic bacteria used in the research can be found in active culture yogurt and lacto fermented vegetables. There are probiotic supplements on the market, however the most concentrated form is in foods.
  • Improves glycemic control
  • Lowers inflammation
  • Improves immune function
  • Manufacture of vitamin K2- This vitamin, not to be confused with vitamin K1 which is responsible for blood to clot, k2 is a powerful transporter of calcium from the bloodstream and into the bones and teeth and prevents calcification of arteries and in kidneys. It is found most abundantly in natto, a fermented product. Other sources include cheese, beef liver, chicken, butter, sauerkraut.
  • Butyrate is a naturally occurring short chain fatty acid found in the lower intestine and is used by the lining of the intestine as an energy source. It is found in kefir, yogurt, sauerkraut, breast milk, apple cider vinegar and resistant starches- cooked and cooled rice, potatoes, oats, etc. Butyrate also:
  1. Helps stabilize blood sugar levels
  2. Protects brain from diseases like Alzheimer’s and Parkinson’s
  3. Protects against cancer
  4. Can help prevent obesity
  • Saccharomyces boulardii, a probiotic found in supplement form and in fermented foods is commonly used in treatment of childhood rotaviral diarrhea and diarrhea resulting from antibiotic use. The brand Florastor is the most common probiotic used.
  • Kombucha, a fizzy drink made from tea, sugar and a scoby (symbiotic culture of bacteria and yeast) provides B vitamins and acetic acid, which kills pathogenic bacteria.

A word about prebiotics

Prebiotics are a type of dietary fiber that promote the growth of healthy bacteria in your gut. While probiotics are live bacteria that provide health benefits, prebiotics act as food for probiotics and help them survive and thrive. Examples are fiber from fermented foods, whole grains, bananas, greens, onions, garlic, avocados and artichokes.

Foods highest in prebiotic fiber are chicory root, garlic and dandelion.

- Brooke Lounsbury

Medical Content Writer

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Sauerkraut Basics

Making sauerkraut or any fermented vegetable can be fun, nutritious, and rewarding.

A few pointers will help you achieve success

  • Use filtered or bottled water- Tap water contains antibacterial agents to inhibit harmful growth of bacteria. The same antibacterial agents kill only harmful but also beneficial bacteria.

Well water needs to be filtered also. It can contain naturally occurring minerals or even bacteria that can spoil the ferment.

  • Salt- make sure your salt doesn’t contain anti caking agents(read label- here is a list of anti caking agents on this website). Most of the time you are able to just read the salt ingredients and figure it out. There should be nothing but salt listed as an ingredient. Non iodized salt is best- Himalayan, kosher or table salt are the best options for your salt. Salt helps curb the bacterial overgrowth and regulates fermentation process. For sauerkraut a 2% salt brine is needed. Other vegetables call for varying percentages. Handy brine calculator can be found here: The probiotic jar. Or, you can add 3 tablespoons salt to every 5 lbs cabbage. Personally, I have never weighed salt, just added salt to the cabbage
  • The higher the vegetable quality the more success you will have– When shopping for vegetables to ferment, try to pick organic, or spray free vegetables. If able, locally sourced cabbage is best. If you are not able to find organic or spray free cabbage the next best thing is to remove and discard first few outer leaves. This will remove a good portion of chemical contamination that can prevent successful fermentation.
  • Clean all items that come in contact with cabbage- this includes your fermentation vessel along with knives, cutting boards and hands. Thoroughly wash knives and all items that will come in contact with the cabbage. This practice helps prevent introducing bacterial contamination into your sauerkraut which can ruin all your hard work.
  • Adequate storage area while it ferments and heat- Sauerkraut ferments best in room temperature (62-75 degrees) and no direct sunlight area of the home. A kitchen cupboard or on a counter out of direct sunlight is some areas that work well.
  • Patience- Sauerkraut goes through 3 stages of the fermentation process to achieve the probiotic and enzyme rich delicious tasting product. This process takes at least 3 weeks, If the room temperature is cooler this can take longer. The longer the cabbage is allowed to ferment the more healthy probiotic bacteria are in the product.

The stages of fermentation (these days are approximate)

Sauerkraut can be store for years if stored in a cool, dark environment

Stage 1 Days 1-5, the start of lactic acid fermentation.

Salt tolerant bacteria produce carbon dioxide. This transforms the fermentation vessel into an anaerobic environment. They break down available sugars to produce lactic acid, acetic acid (vinegar), ethyl alcohol, and mannitol, along with carbon dioxide, which are the bubbles you see floating to the surface along with brine being pushed out of the jar. The carbon dioxide to helps create an anaerobic fermentation environment by displacing any trapped oxygen.

Stage 2 Days 5-16 This phase starts once the bubbles have subsided

Lactic acid production takes place. Lactic acid acts as a preservative, supports digestion, inhibits the growth of harmful bacteria, increases the bio-availability of Vitamin C, produces enzymes, and much more

Stage 3 Days 16- 21 Ph drops and health promoting bacteria continue to flourish

The sauerkraut continues to age, and the ph drops to between 3.1 and 3.7. This acidic environment helps preserve the sauerkraut and allows the growth of the health promoting lactic acid bacteria.

Lets get started

Assemble supplies

You will need:

  • Cabbage
  • Water
  • Cutting board
  • Sharp knife
  • Salt
  • Scale to weigh salt (if you prefer to go that route)
  • Kraut pounder (or clean fist to pound cabbage into the vessel)
  • Fermentation vessel- this can be as simple as a clean mason jar or as elaborate as a fermentation crock- I tend to use my canning jars-they are inexpensive so I can make several ferments without breaking the bank.
  • Fermentation is an anaerobic (without air) process. In order to avoid spoilage, the cabbage must be completely submerged under liquid. Some people use glass fermentation stones. Others use bubble airlock sets, which is my personal preference. The glass stones tend to shift and allow air to the cabbage. The airlocks create an anaerobic environment if they are used properly. Another method is to used cabbage leaves on top of the packed cabbage, press firmly. Make sure cabbage is submerged, add stones or other weights.(a plastic bag tied off with water can be used as weight also- I have used the is method on occasion)

To make sauerkraut

The very best way to get started is to watch this video on “The complete beginners guide to fermenting foods at home”

  1. Thinly slice cabbage. You can add some carrot or a bit of garlic or hot pepper for flavor and color. I personally use the 3 tablespoons to 5 lbs cabbage method. A more precise way to ferment is to make the 2% brine solution. Link above to calculate.

2. Add salt, massage cabbage, let set in bowl for 20 minutes to 1 hour. Liquid will form in bottom of vessel.

3. Tightly pack cabbage into fermentation vessel, add the liquid that formed from massaging the cabbage. If needed add 2 percent salt brine to thoroughly cover the cabbage. Press down the cabbage, making sure there ae no air pockets trapped in the jar.

4. Add airlock or stones. Make sure that the cabbage is thoroughly submerged Place vessel in a shallow bowl or on a plate to catch any overflow from fermentation bubbles for the first week or so.

5. Set in a room temperature environment, away from direct sunlight.

6. Check daily to make sure the cabbage is submerged under the liquid. If needed, add brine to keep submerged.

7. The sauerkraut should be ready after 3 weeks. Store in refrigerator. This will slow down the fermentation process.

Once you have mastered sauerkraut, there is a whole world of fermented foods out there to try and enjoy. From kefir to fermented condiments (catsup, mustard, pickles) to kombucha and more.

Warning: Fermentation can be addicting!

 

- Brooke Lounsbury

Medical Content Writer

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Add These Superfoods to Your Pantry

For thousands of years fermented foods have been consumed by nearly every culture in the world. These health promoting foods have historically been used to ward off disease and promote health. Before the advent of refrigeration vegetables were stored in root cellars, dehydrated, made into hard tack, canned  or fermented. Long winters deprived Northern climates of fresh vegetables and the abundant vitamins in them. In Northern European countries fermented fish and fish products were common and provided a way to preserve fish to help carry the population through to the next harvest. Fermented fish sauces are a staple in Korean and Asian cuisine. Barm, a byproduct of beer making is a yeast that has been historically used in the production of bread. This form of yeast dates to late 1500s and most possibly has its roots even further back in time. Eventually this type of yeast was formed into cakes that needed to be refrigerated and was sold commercially. When America entered World War II, Fleischmann Laboratories developed and manufactured Active Dry Yeast, specifically to ensure GIs could enjoy home-baked bread. Unlike their original compressed yeast cake, the new Fleischmann’s Yeast did not require refrigeration and was activated quickly with warm water. Another method of yeast bread baking is sourdough bread. This type of fermentation involves using water, flour, warmth and time to allow yeast to grow in the culture. Kvass a fermented drink originating either in Ukraine or Russia is made from rye bread ends and water and dates back as far as 996,and is mentioned in Vladimir the Greats baptism. Mesoamerican native cultures- Aztec, Toltecs, Incas and others enjoyed chocolate, which is made from fermented cacao beans and dates to over 4000 years ago. Tepache is a popular Mexican fizzy drink made from pineapples.

Other fermented foods include

  • Kombucha- a drink originating in China, dating as far back, perhaps even further back than 220bc
  • Natto- fermented soybean usually added to rice as a breakfast item dates back to the 11th century in Japan
  • Sauerkraut-Adopted by Germans; however the first sauerkraut was made with rice wine and cabbage in China over 2,000 years ago
  • Milk kefir- Kefir grains, which are used to activate fresh milk and start the fermentation process is believed to originate in China over 4,000 years ago
  • Other fermented products include cheeses, pickles, yogurt, cottage cheese, miso, cured meats, etc.

Types of fermentation

There are 3 types of fermentation

  1. Lactic acid or lacto fermentation

Lacto-Fermentation is arguably one of the most common types found in food. Lactic acid fermentation is responsible for the production of foods like sauerkraut, blue cheese, salami and other fermented meats.

  1. Ethanol and alcohol fermentation

When fermenting grain, the by product  is yeast Barm, which is used in bread baking. Examples of ethanol and alcohol fermentation are beer, mead, wine and cider.

  1. Acetic acid fermentation

Some varieties of grains and and sugars ferment to produce sour vinegar and sauces. Apple cider vinegar, wine vinegar, and kombucha are examples of acetic acid fermentation.

Health benefits of fermented foods

The foundation of lacto fermented foods is lactic acid bacteria (LAB), This beneficial bacterium, along with other microorganisms formed during fermentation have displayed some amazing health benefits:

  • Through chemical processes help lower blood pressure
  • Powerful antioxidant properties
  • Powerful antibacterial properties
  • Anti-fungal
  • Anti-inflammatory
  • Increases vitamin content, especially B, K2 and C vitamins ( For example, fresh cabbage has about 30 mg vitamin C per cup, fermented cabbage (sauerkraut) has between 600-700 mg per cup according to a Cornell University study)
  • Maintain a healthy gut microbiota
  • Anti-carcinogenic
  • Improve mental health- especially anxiety
  • Assists in neutralizing phytates, which in turn helps the body absorb nutrients

Next post we will delve into their specific health promoting qualities of fermented foods and how to make a simple sauerkraut. *Downloadable pdf of detailed instructions.

- Brooke Lounsbury

Medical Content Writer

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Everyone should be empowered to care for themselves and their loved ones during the unexpected.

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September is National Disaster Preparedness Month

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Proverbs on Health

Many proverbs are based in some degree of truth. Let’s explore some of the more popular ones and examine the validity of their health claims.

An apple a day keeps the doctor away

Apples are a rich source of natural pectin and soluble fiber. Pectin is found in highest concentration in green, underripe apples and Granny Smith varieties. Pectin is used to thicken jams and jellies, but it has many health promoting benefits, such as:

  • Reduces inflammation in the colon. There is research pointing to the powerful anti-inflammatory properties of pectin in the colon. The water-soluble fiber found in apple pectin can help repair damage to the colon in people with inflammatory bowel disease.
  • Reduces cholesterol– Pectin reduces the absorption of dietary cholesterol in the gut which in turn reduces cholesterol. High cholesterol levels elevate the risk for stroke, heart disease and diabetes.
  • Normalizes blood sugars-Soluble fiber, such as apple pectin stabilizes and helps reduce high blood sugars.
  • Aids in blood pressure control
  • Regulate bowel movements- Soluble fiber, found in apple pectin along with psyllium, citrus and other vegetables promotes bowel regularity

The less you eat the longer you live

  • Calorie restriction has long been suspected of improving health and longer life span. Research is proving this theory correct. During calorie restriction the body frees up energy to regenerate and repair cells instead of having to expend energy on poor food choices, or overeating. A recent study conducted by a group of scientists from US and China have concluded that calorie restriction can provide protection against aging in cellular pathways. Calorie restriction also decreases inflammation and dramatically increases number of immune cells in almost every tissue.

Early to bed, early to rise keeps a man healthy, wealthy, and wise

  • According to a study titled “Early to bed, early to rise! Sleep habits and academic performance in college students” Compared to those with the lowest academic performance, students with the highest performance had significantly earlier bedtimes and wake times. About two thirds of the world’s billionaires wake at 4 am. Many cite less distractions because the rest of the world is still sleeping. Studies indicate early risers have a dramatically decreased instance of a major depression episode.

Seven days without exercise makes one weak

  • This proverb is self-explanatory and needs no explanation. Be sure to dust off your walking shoes and exercise, or at least go for long walks as weather permits. If the weather isn’t cooperating, find a you tube exercise video and set a goal of several times a week to stay or get in shape. There are many different types of videos, from easy yoga to exercises tailored to disabled to high intensity training. Something for everyone. An exercise buddy can be a powerful motivator to keep and stay on a schedule.

Never let the sun go down on your anger

  • Unresolved anger can result in an increase in cortisol levels. Cortisol is the body’s way of dealing with stress, diverting energy to parts of the body that may need to fight a perceived or imaginary enemy. Cortisol suppresses immune function and increases blood sugar. It is better to deal with anger before going to bed. Journaling, talking to someone, resolving conflict before bed will help lead to a healthier body and relationships.

Prevention is better than cure

  • Prevention is always better than taking time out for sickness. Evaluate and make changes that promote health. Plan and make healthy meals ahead of time for those days you don’t have time to cook. Put exercise in your appointment calendar. Take time for yourself. Maintain mental health by reaching out to friends and family. Make sure your car is ready for travel in extreme weather conditions, so you don’t get caught in the severe cold or heat dealing with a preventable car related breakdown. Reduce stress (keeps cortisol levels down) by setting up a budget and sticking to it. Plan your days, weeks and months. Be flexible. Take time out for self care and preventative maintenance. Keep your dental and doctors appointments. Don’t put off needed procedures and exams.

He was born with a silver spoon in his mouth

  • Throughout the centuries silver has been used for its antibacterial properties. Silver containers were used during Roman Greco times to keep liquids from spoiling. During the 1300s Bubonic Plague outbreak, parents would give their children silver spoons to suck on to prevent the plague.
  • Pioneers brought their knowledge of silvers antibacterial properties with them when they immigrated to America. They would drop silver coins in their water supplies to inhibit growth of bacteria and algae.
  • As recent as the 1950s, homemakers would drop a silver coin in milk to prevent spoiling.

- Brooke Lounsbury

Medical Content Writer

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