Alexis, if you Google thyroid soy you'll probably find out more than you want to know, some from reliable sources, some not. I was just seeing what Dr. Andrew Weil has to say on the subject. I have more confidence in him than I do Dr. Mercola. Weil says in part: I'm aware of Internet paranoia on the subject of soy and the contention that only fermented soy is safe to consume. That is simply not true. Some of the best forms of soy - edamame, tofu and soy nuts - are unfermented and are much more likely to help you than hurt you. He later addresses the thyroid issue on the same page of his website: click here. I think the bottom line is that soy can possibly interfere with thyroid function if you have an underlying thyroid condition, and can possibly have an adverse impact on supplemental thyroid hormones. As I noted above, it didn't seem to have affected my husband's thyroid at all. And since it's so obvious to me that cabbage affects my thyroid, and yet I notice no change from eating soy foods, I would say soy doesn't bother me. To see if it bothers you, try to take note of the various thyroid indicators, plus how you're feeling. Hate to say it, but I react badly to quite a few other foods, so my diet has been rather limited for some years. What Patti says about reading labels brings up another point: Some experts stress that natural soy is safe, but the same is not true for genetically modified soy. Most good quality tofu is made from natural, often organic, soybeans. That's certainly what we used in our business. But processed foods manufactured by the big food guns (a.k.a. "Big Soy") often contain genetically engineered soy. Not good. Zeetera, there's soymilk and there's soymilk. Do you know what brand your parents are drinking? I know of at least one, 8th Continent, that contains relatively large amounts of sugar. Some other brands, including Silk, come in various flavors and types. I use Silk Brain & Bone Health (unflavored) and Organic Unsweetened (also unflavored). But Silk also sells Vanilla, Very Vanilla, Chocolate, etc.

I like coconut oil to moisturize lips, skin, hair, stir fry veggies, make curries, and husband uses it to pop popcorn. From what I've read, the problematic fats are the ones which are partially hydrogenated (trans fats) and, according to medical research, cause all kinds of health issues. They were widely used in prepared foods, but the FDA banned them a few years ago and many companies have replaced them with other oils.

Protein powder (whether whey, rice, soy, etc.) is actually highly inflammatory. You can add gelatin powder with it, or instead of it, to balance the inflammatory protein. When I use unflavored whey protein isolate powder (something I use in gluten-free and low-carb baking, or in a smoothie) I also add some gelatin (usually Great Lakes Collagen Hydrolystate - in the green box - which does NOT gel - and dissolves in cold, warm, or hot liquids). I add this same type of gelatin to hot beverages (cocoa, flavored/herbed tea) for an easy "delivery system". Gelatin provides pure protein of low molecular weight that is quickly absorbed in the digestive track. Gelatin balances the inflammatory protein make-up of both protein powders and muscle meat. Back when everyone ate meat that had bones and cartilage with it, not just lean boneless/skinless cuts of meat, there was gelatin/collagen included naturally. When I serve lean cuts of meat I'll make a quick pan sauce with concentrated homemade bone broth (which is loaded with collagen/gelatin), seasonings/herbs, and a pat of butter to thicken it; or I'll include something made with gelatin in the meal/dessert/beverage. For this I use the kind of gelatin that gels (Great Lakes in the orange-red box, Bernard Jensen's, or NOW brand) and might make: Pumpkin Mousse, Paleo Horchata Jello, Gut-Healing Herbal Tea Gummies, Gut-Healing Gummy Snacks, High Protein Gelatin Power-Cubes, Coffee Jello, Creamsicle Gummy Fruit Snacks....all kinds of good-for-your-gut gelatin recipes. They make good snack food, too. Much better than reaching for junk food loaded with sugar/salt and empty carbs. Gelatin is very soothing for "tummy" troubles - but start slowly because adding too much gelatin too quickly can cause gas/bloating. So try 1/2 T. a day and work up. Add it to a hot beverage or make some sugar-free Knox Blocks (I make them with fruit flavored water kefir) and enjoy them. Want a quick dessert using gelatin? Mix one small box of fruit-flavored Jell-O Gelatin (or other brands - sweetened or unsweetened - your choice) with 1-cup of hot water (use a bowl/container that will hold at least 2-1/2 cups). Stir until melted. Add 1-cup of yogurt (or drained homemade kefir curd for even more good bacteria). Mix well. Chill until the gelatin is set. NOTE: Lemon-flavored gelatin in this simple recipe will taste like lemon pie filling (top it with some homemade granola). :-) -Grainlady

Considering it's only been a few days, I am not going to run back to the Dr. I am on the same dose I was taking before-- which may be insufficient now (we'll see after the follow up blood tests) but I am not worried about it being too much. I am mostly asking about what to expect as I transition ON. I've read a little online -- and I know headaches are common and some interruption of sleep patterns. After a few weeks, my joint and muscle aches should improve-- and while I don't remember the transition, I DO remember a general increase in energy and well being. Again, thanks for your experiences!