One of the most modifiable risk factors for hypothyroidism comes down to your dietary intake of essential nutrients, along with a healthy gut microbiome (to be able to digest those nutrients in the first place). Nutrient Sources Iodine Sea vegetables, dairy products, iodized salt Selenium Ocean fish, Brazil nuts, ham Iron Oysters, clams, liver, venison, beef Zinc Oyster, liver, crab, lobster, beef B12 Clam, liver, oyster, mackerel, sardine B2 Liver, mushrooms, seaweed, spinach Vitamin C Red pepper, kiwi, broccoli, citrus Vitamin A Organ meats, CLO, seafood, grass-fed dairy Vitamin D CLO, cold-water fatty fish, UV exposure Magnesium Clams, Swiss chard, spinach, beet greens, kelp Unfortunately, our modern-day, industrialized diets of the 21st century strip our body void of essentials necessary to make the thyroid properly. Even more, if you aren’t digesting your nutrients in the first place, your body (and thyroid) run into