| Nutrition
Information
Nutrition Guidelines for
Menopause
Dietary
Guidelines:
1.
Reduce sugar intake
2. Eliminate coffee, chocolate, colas
3. Increase tryptophan rich foods: turkey, bananas, figs, whole
grain crackers, dates
4. Increase foods rich in phyto-estrogens/progesterones: soy flours
and beans, red clover sprouts, yams, linseed
5. Increase foods with high indoles: brussel sprouts, broccoli,
cauliflower and cabbage
| Supplements: |
| Calcium
(Calcium citrate, chelate, or aspartate) |
Involved
in transmission of nerve impulses, activation of specifice
enzyme reactions and hormone secretion. |
1000
mg with estrogen replacement 1500-2000 mg without estrogen |
| Magnesium
Glycinate |
Reduce
glucose-induced insulin secetion. Increase glucose disposal
and insulin sensitivity. Required for conversion of cis-linoleic
acid to gamma-linolenic acid. Protection of the adrenal
cortex. Production of prostaglandins and neurotransmitters.
|
2000
mg with estrogen replacement 3000-4000 mg without estrogen
|
| Vitamin
D |
Absorption
of calcium. Promotes normal bone calcification. Natural
D synthesis decreases with age. |
400-800
iu |
| Vitamin
E |
May
help modulate LH and FSH. Decreases breast tenderness.
Alters progesterone to estradiol ratio |
400-800
iu |
| B6 |
Supress aldosterone - Co-factor in the conversion of gamma-linoleic
acid - Balances blood estrogen and progesterone levels |
250
mg 100 mg pyridoxal-5 phosphate |
| Boron |
Hydroxylation
reactions. Reduces loss of calcium, magnesium and phosphorus |
1-3
mg |
| Bioflavanoids
|
Reduces
hot flashes |
150
mg of hespiridin with 200 mg ascorbic acid |
| Gamma-
Oryzanol |
Precursor
to prostaglandin E1, which inhibits glucose-induced insulin
secretion. Contains polyunsaturated fatty acids. Maintenance
of body temperature. Nerve tissue integrity |
300 mg daily with Vitamin E |
|
|
