Ray Peat's DIY thyroid

“You can theoretically, at least, make it yourself, if you for example boil milk with oysters or seaweed, a source of iodine and trace minerals, the prolonged boiling will create iodinated casein which in effect works like thyroid hormone, you can make it right in your kitchen…” – Ray Peat

• ⏲️ Prep time: 5 min
• 🍳 Cook time: 2–4 hours (mostly hands-off)
• 🍽️ Servings: 4–6 (about 1 liter)

Ingredients

• 1 liter (4.2 cups) whole milk, preferably raw or low-PUFA (grass-fed if possible)
• 100–150 g fresh oysters (shucked) OR 10–15 g clean dried kelp/seaweed (kombu, wakame, or nori)
• 1–2 pinches sea salt

Directions

1. If using oysters: rinse them briefly, chop roughly. If using seaweed: rinse quickly and tear into a few pieces.
2. Pour the milk into a heavy-bottomed pot and add the oysters or seaweed.
3. Bring to a very gentle simmer over low heat (do not let it boil hard – tiny bubbles at the edges are perfect).
4. Simmer uncovered on the lowest possible heat for 2–4 hours, stirring occasionally. The milk will reduce slightly and take on a richer color and aroma.
5. After 2–4 hours, remove from heat and let cool slightly.
6. Strain through a fine sieve or cheesecloth, pressing gently on the solids to extract all liquid. Discard the solids (or eat the oysters if desired).
7. Add a pinch of sea salt if desired, stir well, and drink warm or store in the fridge for up to 2 days.
8. Consume 1–2 cups daily, ideally with meals containing some carbohydrate.

Contribution

by Ray Peat