Menopausal women eat good
For people with dizziness, insomnia, and emotional instability during menopause, choose foods rich in B vitamins, such as coarse grains (millet, cereal), beans and lean meat, and milk. The tryptophan contained in milk has a calming and sleeping effect; green leafy vegetables and fruits are rich in B vitamins. These foods have a certain role in maintaining the function of the nervous system and promoting digestion. In addition, you should eat less salt (half the normal amount of salt) and avoid irritating foods such as alcohol, coffee, strong tea, and pepper.
People with frequent menses, high menstrual blood flow, and even anemia can choose foods with higher protein content, such as eggs, lean meat, (cattle, sheep, pigs, etc.), and beans. You should also eat more pork liver, vegetables and fruits. If the appetite is not good, tired of oily, can be used red dates, longan and brown sugar made of red dates longan soup for drinking, or use red dates, red beans porridge as a snack, can play the role of spleen blood.
Those who have gained weight and have increased cholesterol should choose foods that contain high quality protein and low cholesterol, such as lean meat, duck meat and fish. Eat more beans and soy products is also a good choice, soy is rich in calcium, phosphorus, iron and vitamins B1, B2, and soybean linolenic acid and linoleic acid also has a cholesterol-lowering effect.
The so-called plant-based is the substitution of plant protein for animal protein food grade applications. Plant-based ingredients protein products come from plants such as soy, wheat and peas. That is pea protein powder, soy protein powder, pumpkin protein and so on. The plant protein application category includes protein drinks, dairy substitutes, meat substitutes, protein bars, nutritional supplements, processed meat, poultry and seafood, baking, food and sports nutrition products. Plant protein applications enhance the nutritional and functional properties of products, such as texture, emulsifying properties, solubility, stability and adhesion.
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