I have been struggling with hypothyroid for years and have never been able to regulate the right levels of T4 in my system. Never felt well, I sometimes felt better than some days but never 100% and could not figure out. Yesterday this doctor spent close to 2 hours talking with me and listening to everything from birth till now. Seriously, how many docs can you say take the time to really listen and that really wants to find what's going on and help you without just pushing drugs. We changed my thyroid medication to something more natural and that's not all, with everything that I told him he was able to determine that I suffer from chronic fatigue syndrome and Adrenal fatigue syndrome. This is good news in some ways as now that we know about this we can address it. I'm going the natural route for now taking natural supplements as with the prednisone problems I'm now afraid of prescription drugs. I went for a whole bunch of hormonal blood tests to check out what's going on more accurately. This all explains the way I have been feeling and if we get it under control I am confident that things will be 100 times better then now!
Here is a ginger carrot soup I made for us with some crispy prosciutto:
Ginger Carrot soup
Serves 4 to 5
1 medium onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size carrrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium potato, cubed
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water ( I used water)
Salt and freshly ground white pepper to taste
In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and and potato and stir briefly. Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.
Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well.
1 medium onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size carrrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium potato, cubed
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water ( I used water)
Salt and freshly ground white pepper to taste
In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and and potato and stir briefly. Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.
Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well.
Good Luck Max! you can give me a call, I have been through the same things...maybe I can help.
ReplyDeleteStill trying to find the solution!
M ;)
c'est marc du travail ?
DeleteI've been through some crazy health problems in the past years too. Finally saw the internal medicine specialist as well. He had some hunches as to what was going on, but no real solution was given. It's sooo hard not knowing what's going on to your body. I hope you are feeling better with the new meds! No matter what I am staying away form the Prednisone! lol
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