@penguin -also found in cabbage, brussels sprouts, mustard, rutabaga, kohlrabi, spinach, cauliflower, horseradish, (brassicas in general), peanuts/peas & canola/rapeseed. obviously, we haven't all been rendered hypothyroid from eating veggies (only about half of women). pickling, processing and the countering influence of iodized salt and other components (indole 3 carbinol) may reduce or neutralize its effects or at least confer some counter benefit such as chelating metals and breaking down petrochemicals. it's also modifying cyanide content in the plants.

the mistake with vegetables is to eat too much of one variety habitually. the fad of juicing and drinking kale smoothies is absolutely retarded. small salad, small serving of vegetables are really the best plan, no overkill.