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Other names: Norplant, Plan B, Levora, Alesse
BEST NUTRITION FOR MENOPAUSE: FRUITS AND VEGETABLES
Variety is the key to enjoying your food and eating for health. Many foods are available in supermarkets; others can be bought from good health food shops, whole-food stores or organic farm shops.
Fruit
Include plenty of fresh fruit, organic if possible ? the only organic fruit I can usually get is apples. You may grow other fruits yourself or know someone who does. Use apples, pears, grapes, plums, peaches, nectarines, bananas, berries, cherries, dates (fresh or dried), melons, oranges, tangerines, satsumas.
Dried fruits make an enjoyable change: raisins, apricots, dates, sultanas, prunes, figs, apple rings, etc. When buying dried fruit avoid any that contain the preserving agent sulphur dioxide which is also used as a bleaching agent in flour. Sulphur dioxide occurs naturally but is produced chemically for commercial use. It is suspected of being a factor in genetic mutations and an irritant of the alimentary food canal. Sulphur dioxide is used most often on dried apricots to keep them a ‘nice’ orange colour. The packet will state whether or not they are free from sulphur dioxide. Those that are free from preservative will look brown but taste fine. Figs and dates are usually free from sulphur dioxide.
Supermarket dried fruits such as mixed fruit, raisins, sultanas, etc., will often have mineral oil added to them. This gives them a shiny appearance and keeps them separate. You should try to avoid this kind of oil as it can interfere with your absorption of calcium and phosphorus. As it passes through your body mineral oil can pick up and excrete the oil-soluble vitamins (A, D, E, K) which you really want to retain. With particular relevance to the menopause, oestrogen and the adrenal hormones will also dissolve in the mineral oil and so be taken from your body.
Vegetables
Buy organic if you can and then only scrub the skins instead of peeling whenever possible. You can enjoy carrots, potatoes, cabbage, Brussels sprouts, cauliflower, celery, cucumber, avocado, peppers, broccoli, corn on the cob, beetroot, asparagus, artichokes, celeriac, garlic, mushrooms, green beans, runner beans, mange tout, sugar-snap peas, peas, kale, lettuce, onions, parsnips, swedes, turnips, radishes, freshly sprouted seeds (alfalfa, mung bean sprouts – the most common one), watercress, pumpkins and squash, sweet potatoes and yams.
*39/101/5*