Although menopause is inevitable for all women, there are steps that you can take to help you eliminate intense and frequent hot flashes.
There are many causes for the occurrence of a hot flash but one of the main triggers of this common symptom is withdrawal of estrogen, which happens during menopause.
Do you find yourself experiencing a sudden feeling of warmth followed by profuse sweating mostly over your face, neck and chest or perhaps even over your entire body? Does your skin become red? Does your heart beat faster and does your face blush? Finally as the hot flash subsides, does it leave you with chills? These signs and symptoms along with Nausea, weakness, dizziness and even anxiety can also accompany an intense hot flash.
This may feel strange, uncomfortable and even embarrassing if it happens in social gatherings or at the workplace. It definitely can be disruptive to your sleep and to your partner if it is brought on throughout the night. Hot flashes can occur multiple times a day and night or you may experience them only a couple of times in a week. Once hot flashes begin around the time of menopause, most women will experience them for about a year however, some women may have them for years.
The good news is that not all women who go through menopause will experience hot flashes and there are many natural therapies that can help you cope with them effectively.
Vitamin E is one example of a nutrient that can help lessen the frequency and intensity of hot flashes. It’s always best to get your vitamins from whole foods for better absorption.
Here are 3 food items containing vitamin E that you can include in your diet to help relieve the frequency and intensity of hot flashes. They are almonds, spinach and kale.
Most of you are familiar with almonds and spinach. If you haven’t had a chance to try kale then here is your chance to experiment with it using the following recipe. This is a delicious way to incorporate kale into your diet and help reduce hot flashes.
Crispy Kale Chips
Use one whole bunch of kale. Wash and remove the leaves from the stem. Tear up the leaves into half a palm size pieces. Wait until the leaves are dry or dry them with a salad spinner. Drizzle 2 tablespoons of extra virgin olive oil on the kale leaves along with a splash of fresh lemon juice and salt/pepper to taste. If you like the taste of garlic you have the option of adding 2 crushed and finely chopped cloves of garlic to the mixture. At this point, use your fingers to make sure all of the pieces are nicely covered with the mixture. Use a cookie sheet lined with parchment paper and lay the kale pieces on it. Place the in a 375 degree preheated oven for 10 to 15 minutes or until the leaves are crispy and the edges are brown but not burnt.