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

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