“OVERCOME and OVERWHELMED” that is the often the state of our adrenal glands.
Our adrenals are located above our kidneys and produce the key stress hormones, adrenalin and cortisol.
Adrenalin is vital; it is our short term acute stress hormone necessary for “fight or flight”. IT IS SUPPOSED TO BE A SHORT TERM HORMONE.
Cortisol is a wonderful vital hormone that enables us to “have a spring in our step.” When production is optimal this hormone dampens down inflammation, burns body fat for energy, and keeps our blood sugar levels stable. As a stress response continues cortisol can go into overproduction, and changes in body biochemistry ensue. Over time metabolism is slowed and more fat is deposited.
Of course our human body is incredibly resilient and perhaps this state of affairs can be tolerated for some time. However there comes a time when overproduction of adrenalin and cortisol will negatively impact on an individual’s health.
Our stressed adrenals are often compounded by deficiencies resulting from poor food choices.
We need to nourish our adrenals with wholefoods full of vital micro factors: the B Vitamins and Vitamin C are all significantly depleted by stress as our adrenals go into “overdrive.”
Consuming processed carbohydrates and sugar each day can adversely affect the adrenals by driving the “flight or fight” response and sugar is dumped in the bloodstream.
We live in an “OETROGENATED “ world.
Oestrogen levels for both male and females have never been higher!
These high levels are primarily due to :
- Excess body fat
- Xenoestrogens in our environment
- Declining liver function.
Micro factors associated with preventing oestrogen excess
Sources of these vital micro factors are legumes (particularly soy), linseed, rye, buckwheat, alfalfa, red clover tea and cruciferous vegetables (cabbage, broccoli and brussel sprouts).
Vitamin A nourishes the uterine tissue. A concentrated source of vitamin A is cod liver oil. Other animal sources include dairy and fish. Beta carotene sources are plant based and include kumara, pumpkin, carrots, apricots, peaches, paw, paw, spinach and collard greens (bok choy, kale, and carvelo nero).
NOTE: Cooking helps release vitamin A