The menu in the diet of people with Hashimoto's disease should include an increase in protein intake and a decrease in carbohydrate intake. Also important is the high proportion of fats containing unsaturated fatty acids, especially polyunsaturated fatty acids from the omega-3 group. People with Hashimoto's should also take care of the right amount of iodine, zinc, selenium, iron, vitamin B12, vitamin D, antioxidants and probiotics. How to implement these recommendations in practice? See our sample recipe menu.

Menuin the diet of people withHashimoto's diseaseshould be prepared by a dietitian individually for the needs of the patient, taking into account his age, energy needs, preferences nutritional and clinical condition. Below is an example menu for a 39-year-old woman weighing 63 kg and height 169 cm with Hashimoto's disease.

Diet in Hashimoto's disease - menu. Day I

I Breakfast - porridge with fruit

  • ½ cups of oatmeal
  • ¾ cups of blueberries
  • 1 cup 1.5% cow's milk

II Breakfast - coconut milk cocktail

  • 1 banana
  • 1 cup of raspberries
  • ½ glasses of coconut milk

Lunch - cod with rice and salad

  • 200 g cod
  • 1 teaspoon of thyme
  • 1 clove of garlic
  • 1 teaspoon olive oil
  • 1 cup of cooked brown rice
  • 1 tomato
  • 1 fresh cucumber
  • ½ red pepper
  • 2 onion slices
  • 3 teaspoons of fresh parsley
  • 1 tablespoon of linseed oil
  • 1 teaspoon of apple cider vinegar

Season cod with s alt, thyme, crushed garlic clove and olive oil. Wrap the fish in foil and bake in the oven at 200 ° C for about 20 minutes. Dice the tomato, cucumber, red pepper and onion. Add the parsley. Season the prepared salad with apple cider vinegar and linseed oil. Serve the baked cod and the salad with the cooked rice.

Afternoon snack - yoghurt with bran and Brazil nuts

  • 1 cup of natural yoghurt
  • 2 teaspoons of wheat bran
  • 2 Brazil nuts

Dinner - lettuce with humus sandwiches

  • 140 g of a mixture of differentlettuce
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 2 slices of sourdough rye bread
  • 4 teaspoons of homemade humus
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Diet in Hashimoto's disease - menu. Day II

I Breakfast - soft-boiled eggs with vegetables

  • 2 soft-boiled chicken eggs
  • 2 slices of buckwheat bread
  • 1 tomato
  • ½ yellow pepper
  • 2 teaspoons of chives

II Breakfast - yogurt with mango, bran and poppy seeds

  • 1 mango
  • ½ cups of natural yoghurt
  • 1 tablespoon of poppy seeds
  • 2 tbsp wheat bran

Lunch - chicken liver with sauerkraut

  • 150 g chicken liver
  • 1 teaspoon of wheat flour
  • 1 teaspoon of clarified butter
  • 1 onion
  • 1 teaspoon marjoram
  • 1 cup of cooked pearl barley
  • 1 ½ cups of sauerkraut
  • 1 teaspoon olive oil

Sprinkle the liver with flour and fry in clarified butter. When the liver is fried on each side, add the sliced ​​onion and marjoram. Simmer, covered, for about 10 minutes. Chop the sauerkraut and pour over the olive oil. Serve the dish with cooked pearl barley.

Afternoon snack - quinoa mousse

  • ½ cup of cooked quinoa
  • 1 cup of almond milk
  • 2 Brazil nuts

Dinner - pumpkin cream

  • 2 ½ cups of grated pumpkin
  • 1 teaspoon of powdered ginger
  • 1 carrot
  • 1 tablespoon of natural yoghurt
  • 1 tablespoon of pumpkin seeds
  • 1 slice of sourdough rye bread

Boil the peeled pumpkin with carrots until tender. Add powdered ginger. Blend the soup into a smooth cream. Serve with yoghurt, pumpkin seeds and a slice of bread.

Diet in Hashimoto's disease - menu. Day III

I Breakfast - omelette with vegetables

  • 2 chicken eggs
  • 1 teaspoon of clarified butter
  • ½ zucchini
  • 2 large mushrooms
  • ½ red pepper
  • 3 teaspoons of chives
  • 1 slice of sourdough rye bread

Cut vegetables and mushrooms intosmall cubes and fry in a small frying pan until soft in clarified butter. Add beaten chicken eggs to the vegetables and simmer, covered, until the eggs are completely solid. Finally, sprinkle the omelette with chives. Serve with a slice of rye bread.

II Breakfast - pasta and mozzarella salad

  • 2 cups of cooked whole grain rye or wheat pasta
  • 2 mozzarella slices
  • 1 tomato
  • bunch of fresh basil
  • 1 teaspoon of linseed oil

Lunch - salmon with potatoes and carrot salad

  • 120 g fresh salmon
  • 1 clove of garlic
  • 3 boiled potatoes
  • 1 teaspoon of dill
  • 2 carrots
  • 1 apple
  • 1 teaspoon lemon juice
  • 2 teaspoons of natural yoghurt

Season the salmon with s alt and a crushed garlic clove. Wrap the fish in foil and bake in the oven at 200 ° C for about 20 minutes. Grate the carrot and apple, season with lemon juice and yoghurt. Serve the baked salmon and salad with boiled potatoes and dill.

Afternoon tea - fruit and vegetable cocktail

  • ½ avocado
  • 3 handfuls of fresh spinach
  • 3 handfuls of kale
  • 1 banana
  • 1 brazilian nut

Dinner - cottage cheese sandwiches

  • 2 slices of sourdough rye bread
  • 50 g (2 slices) lean curd
  • 2 teaspoons of natural yoghurt
  • 3 teaspoons of chives
  • 5 radishes
About the authorKarolina Karabin, MD, PhD, molecular biologist, laboratory diagnostician, Cambridge Diagnostics Polska A biologist by profession, specializing in microbiology, and a laboratory diagnostician with over 10 years of experience in laboratory work. A graduate of the College of Molecular Medicine and a member of the Polish Society of Human Genetics. Head of research grants at the Laboratory of Molecular Diagnostics at the Department of Hematology, Oncology and Internal Diseases of the Medical University of Warsaw. She defended the title of doctor of medical sciences in the field of medical biology at the 1st Faculty of Medicine of the Medical University of Warsaw. Author of many scientific and popular science works in the field of laboratory diagnostics, molecular biology and nutrition. On a daily basis, as a specialist in the field of laboratory diagnostics, he runs the content department at Cambridge Diagnostics Polska and cooperates with a team of nutritionists at the CD Dietary Clinic. He shares his practical knowledge on diagnostics and diet therapy of diseases with specialists at conferences, training sessions, and in magazines and websites. Particularly interested in the influence of modern lifestyle onmolecular processes in the body.

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Diets