THYROID CANCER AWARENESS MONTH
The thyroid is a butterfly-shaped gland at the base of the throat. The gland uses iodine, a mineral found in some foods and in iodized salt, to help make several hormones that control heart rate, body temperature, metabolism, and the amount of calcium in the blood.
There are four main types of thyroid cancer: papillary thyroid cancer, follicular thyroid cancer, medullary thyroid cancer, and anaplastic thyroid cancer.
Papillary thyroid cancer is the most common type of thyroid cancer, accounting for roughly 85 percent of all diagnoses, according to the National Cancer Institute. If diagnosed early, the cure rates for this type of thyroid cancer are high.
Follicular thyroid cancer is the second most commonly diagnosed type of thyroid cancer, accounting for approximately 10 percent of diagnoses. It begins in follicular cells and usually grows slowly. This type of cancer is also highly treatable if diagnosed early enough.
Medullary thyroid cancer develops in the thyroid’s C cells, which make a hormone called calcitonin that helps maintain calcium levels in the blood. This rare cancer occurs in nearly everyone with a certain gene mutation. Blood testing can usually detect the presence of this altered gene.
Anaplastic thyroid cancer is a very rare and aggressive type of thyroid cancer that usually affects those over age 60. This type of cancer grows and spreads quickly, and is difficult to treat.
Exposure to radiation and a family history of thyroid issues are risk factors for thyroid cancer. Women are diagnosed with thyroid cancer significantly more than men.
September is Thyroid Cancer Awareness Month.
GRASSFED BEEF, RED BEAN, AND QUINOA CHILI
Grassfed beef is nutritionally superior to its grain-fed counterpart — and stands out in terms of sustainability. Beef and beans are also good sources of energy-producing B vitamins and iron, which are important for overcoming the kind of fatigue that thyroid issues can create.
Makes six servings
Prep time: 10 minutes
Cook time: 25 to 30 minutes
- 1 tbs. ghee or avocado oil
- 1 medium yellow or white onion, diced
- 2 cloves garlic, minced
- 1 lb. lean ground grassfed beef
- 1 1/2 tsp. sea salt
- 2 tbs. chili powder
- 1 tbs. ground cumin
- 1/2 tsp. ground cinnamon
- 1 14.5-oz. can diced tomatoes
- 1 15-oz. can tomato sauce
- 1/2 cup dry quinoa, rinsed
- 1 cup filtered water, plus more to thin, if desired
- 2 15-oz. cans kidney beans with no salt added, drained and rinsed
- 1 cup frozen organic corn (optional)
- Heat ghee or oil over medium heat in a large heavy pot. Sauté the onion and garlic for three to four minutes, until onion is translucent.
- Add the beef, salt, and spices. Using a wooden spoon or spatula, break up beef into smaller pieces and continue to cook an additional three to four minutes, until browned.
- Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes. The chili will thicken as it cooks; thin with additional water if desired. Serve with guacamole or other toppings, if desired.
Tip: The avocados in guacamole are a good source of healthy fats, which can help reduce inflammation and balance hormones.
NATIONAL HISPANIC HERITAGE MONTH
The day of September 15 is significant because it is the anniversary of independence for Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on September 16 and September18, respectively. Also, Columbus Day or Día de la Raza, which is October 12, falls within this 30 day period.
We celebrate Hispanic Heritage Month to recognize the achievements and contributions of Hispanic American champions who have inspired others to achieve success. Discover documents, exhibits, films, blog posts and more from the National Archives and Presidential Libraries that highlight Hispanic culture.