Many women over 40 struggle with bouffées de chaleur and lots of them are searching for non-medical ways to feel better. A fantastic place to start when you’re attempting to feel better, regardless of what the cause, is to examine what it is you’re eating. Often our diet may cause us to be ill and, just as frequently, the food we eat can help heal us. Let’s look at some dietary pointers to assist with hot flashes.
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After the tips, you will discover a yummy recipe that incorporates a number of the foods discussed below.
- Avoid Hot FlashTriggers -For many women, certain foods or chemicals in foods can set off hot flashes. These include alcohol, caffeine and spicy foods. It may be useful to keep a journal or log, recording everything you eat and if you experience hot flashes to determine if there’s a connection.
- Try incorporating Soy foods to your daily diet – Soy contains isoflavones, compounds which have œstrogène-like consequences. Women in Japan, who eat a relatively substantial quantity of soy, have significantly less hot flashes than women in the U.S. Consider adding 1-2 servings daily of whole soy foods, such as edamame (soybeans in the shell), roasted soy nuts, tofu, tempeh (firmer than tofu with a textured, nutty flavor) or soy milk. Steer clear of soy powders or supplements because they are normally highly processed and much more research is required to assure they are safe and effective.
- Eat more wholesome, whole foods such as whole grains, beans, fruits and vegetables (especially leafy greens) and less processed and animal food. Commercially produced lait and meat and highly processed packaged food increase inflammation in the body, whereas plant-based, whole foods reduce inflammation, and helps you feel better overall and help reduce bouffées de chaleur symptoms.
- Drink Water- Staying hydrated will help keep you cool and comfy. Substitute a cold glass of water for any soda or sweetened beverages you may usually have.
Bring 4 quarts water to boil in a large pot for cooking the edamame and the pasta. Add the edamame into the boiling water and simmer for 2 minutes.
Transfer the edamame using a slotted spoon into a large bowl. Set aside. Keep pot of water on the heat. Heat the oil in a large skillet. Add the onion and saute over moderate heat until translucent, about 3 minutes.
Stir in the tomatoes and salt and pepper to taste and simmer until the tomatoes soften slightly but don’t lose their shape, about 4 minutes. Stir in the edamame. Cook until the beans are completely tender, two to three minutes.
Bring the pot of water back to boiling and add the orecchiette or compact shells. Cook until al dente and drain.
Toss the pasta with the tomato-edamame sauce and blend well. Divide among individual bowls and sprinkle with cheese. Here’s to staying cool, calm and collected!