1. Use iodized salt.
2. Cook goitrogenic foods: Broccoli, Brussels sprouts, cabbage, cauliflower, cassava root, horseradish, kale, millet, mustard, mustard greens, peaches, pears, radishes, rutabagas, soybeans, spinach, and turnips.
3. Eat tyrosine-rich foods.
4. Use cold-pressed olive oil and nuts for vitamin E, and nuts for some B vitamins.
5. Consider including shellfish, dairy, eggs, or meat for zinc and vitamin B12.
6. Eat nuts, whole grains, and whole-wheat bread for naturally occurring B vitamins and zinc.
7. Garnish cooked foods with raw culinary herbs such as parsley for vitamin C.
8. Include vegetables rich in beta-carotene, such as winter squash, in your diet.
9. Consider switching to purified water for both cooking and drinking to reduce fluoride consumption— fluoride has been implicated by some sources in reduced thyroid function. Black and green teas also contain fluoride.