Table of Contents
Despite the crazy weather, the heat finally starts knocking on our doors and there is a faint scent of summer in the air: how to best face the month of May? Diet is a fundamental part to fill up on energy and nutrients that we need to support our many daily commitments, so let’s see what are the suggestions of the experts.
We are in late spring, and never like this time of year there is a need to clean up, even within our body. May is therefore the month of purification, of a diet that helps us to drain excess fluids accumulated during the winter. It is no coincidence that the typical vegetable of this season is green in color, therefore rich in antioxidants such as flavonols that cleanse the body of free radicals. As the dr. Corrado Pierantoni, specialist in endocrinology and metabolic diseases and clinical nutritionist in Lanciano (CH), these foods contain important quantities of vitamin C, fiber and mineral salts such as iron.
The May diet therefore allows us to fill up on vegetables such as asparagus, beets, snow peas, valerian, spinach, zucchini and artichokes, but also fruit (primarily strawberries, especially for their draining effect) and whole grains. The latter provide us with a good dose of carbohydrates, which promote the sense of satiety and are an important source of energy. Rice, in particular, is the one from greater purifying efficacy for those with some intestinal difficulties: its consumption helps to improve transit and deflate the belly.
Also in May, it is important to focus on antioxidants. In order to enjoy all their thousand properties, it is good to bring them to the table foods with bright and intense colors, characterized by natural pigments that give them significant benefits. Red, green, orange, white, yellow, blue and purple are the shades of well-being, which allow us to counteract free radicals and the oxidative stress that follows. The dr. Pierantoni explains where we can find these very important substances: “They are mainly contained in plant foods and especially in fresh and seasonal fruit and vegetables”.
Each color is related to the presence of particular molecules that act differently in our organism, but which share their beneficial impact on health. From anthocyanins to carotenoids, from lycopene to flavonoids: each of these antioxidant substances helps protect our well-being and counteract cellular aging, often the cause of diseases such as diabetes, Alzheimer’s disease, hypertension and cardiovascular diseases.
Antioxidants are one of the cornerstones of the menopause diet, along with many other substances fundamental for the organism. If in every phase of our life there are particular nutritional needs to which we must pay attention, during the menopause nutrition undoubtedly deserves some extra care. We talked about it with Dr. Laura Giori, nutritionist biologist, to find out which are the best foods to bring to the table to promote well-being and counteract the accumulation of extra pounds – a very common problem in this period of female life.
Whole grains are for example very useful for the presence of manganese, which fights hot flashes, while oily fish is essential for its omega-3 fatty acids, able to improve blood circulation. Seasonal fruits and vegetables are great for filling up on vitamin A and vitamin E, which counteract skin aging. Instead, it is good to avoid refined carbohydrates, too salty foods and sweets, as well as carbonated and alcoholic drinks.
