Lifestyle, as well as our environment, influences the production and metabolism of estrogens. Poor food choices, alcohol, high insulin levels, and excessive body fat all play a role – so does an over exposure to chemicals (plastics), and pesticides. Thankfully, many plants, and their compounds, support estrogen detoxification:
|
Cruciferous Vegetables (glucosinoaltes) |
Legumes |
|
Arugula |
Black beans |
|
Bok Choy |
Chick peas |
|
Broccoflower |
Kidney beans |
|
Broccoli |
Lentils |
|
Broccoli rabe |
Lima beans |
|
Broccoli sprouts |
Mung beans |
|
Brussels sprouts |
Pinto beans |
|
Cabbage |
Split peas |
|
Cauliflower |
|
|
Collard greens |
Allium Family |
|
Kale |
Chives |
|
Kohlrabi |
Garlic |
|
Mustard greens |
Leeks |
|
Napa cabbage |
Onions |
|
Radish |
Shallots |
|
Swiss chard |
Scallions |
|
Turnip |
|
|
Watercress |
Lignans |
|
|
Flax seeds |
|
Berries |
Chia seeds |
|
Blueberries |
Sesame seeds |
|
Blackberries |
|
|
Strawberries |
Mushrooms (aromatas inhibitors) |
|
Raspberries |
All mushrooms-even white button mushrooms |
When our food intake is healthy, balance and varied, we naturally balance our estrogens – we eliminate the troublemakers and hold onto the good ones for optimal bone and brain health — so that we can flip summersaults with our grandchildren and remember their names!