I have been using PCOS for 12 years-this is what I eat for more energy and clean skin   Theodysseynews
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I have been using PCOS for 12 years-this is what I eat for more energy and clean skin

Odyssey News



this is what I eat for more energy and clean skin
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This is also a lot of things I don’t eat.

I started suffering from PCOS symptoms (acne, fatigue, weight gain, and irregular cycles) when I was about 16 years old, but it was not diagnosed until 9 years later.

The symptoms are certainly frustrating, but now I have always been grateful for all the time I took to control them naturally with diet, herbs, and vitamins.

Now that I have been diagnosed, I have taken a small dose of spironolactone, which has helped me a lot, especially on my skin.

My personal preference is to take the lowest possible dose, so under the supervision of my OB/GYN, I actually only take it once or twice a week.

In addition, my symptoms are largely controlled by diet. When I do not follow every rule of my own, my mood, energy level, and skin will be significantly different.

Throughout the journey, I met Dr. Felice Gersh, the author of “PCOS SOS: A Gynecologist’s Lifeline to Restore Your Rhythmic Hormone and Happiness Naturally”. She focused on the overall life and verified many decisions. The diet he eats. Performance in recent years

She also added some pros and cons to my routine work, all of which are below.

By embracing all these changes in life, I noticed changes in my body about a week later.

On the other hand, when I fell into the wagon (it happened more often than I wanted to admit), I would notice that my energy level and skin had a difference almost within a few hours.

With transparent skin and a lot of energy, this is how I need to eat when I want to maintain my PCOS symptoms.

I don’t eat dairy products.

The crux of most PCOS symptoms is that women with PCOS tend to have elevated insulin levels.

Dairy products increase insulin levels. When I eliminated dairy products, I found that my skin changed almost immediately.

It was very difficult at first, especially on nights with friends who always went to the local pizzeria.

But I haven’t had cows for nearly five years, and honestly, I don’t crave them anymore. Dr.

Gersh actually said that eliminating dairy products is her first principle, and avoiding dairy products altogether at all costs, especially if your goal is to have fair skin.

Although I have not eliminated gluten, I have avoided it.


I think the whole gluten-free food is a fashion, and honestly it is still a fashion. But because many women in my family do not accept gluten, I unexpectedly ended up being gluten-free for several weeks when visiting my home.

I noticed that my skin is brighter than it was a few years ago.

Since this was the only real change I made to my daily work, I tried to eat it one day and found a new breakthrough in my face the next day.

Since discovering this, I have to take the risk of eating gluten myself, because I am sure that after doing so, my jaw line will suddenly break.

Gluten is known to cause inflammation, and PCOS patients are already very susceptible to this irritation, which is why gluten can actually trigger this inflammatory response, especially on the face.

I limit the amount of alcohol I drink.

Drinking alcohol increases heart rate, which is why many of us sometimes feel that sleep is particularly poor after drinking.

For me, this is especially true after drinking. Even if you only drink a cup or two, PCOS patients will feel the long-term effects of low energy the next day or the next day due to the increase in insulin levels.

According to Gush, when we fall asleep, our body reduces inflammation.

If you are drinking, it will be more difficult to do so.

This leads to a higher chance of another outbreak, but I also know that my energy level is very low for a few days after drinking a few drinks.

I take an ashwagandha supplement.


It is well known that women with PCOS are extremely stressed: as many as 50% of women with PCOS express frustration.

Although I was lucky not to feel that level, after starting Ashwagandha, I noticed a higher energy level.

Gersh proved that Ashwagandha supplements can help reduce stress. I take medicine before going to bed, although I know some people who like the taste and like to mix it into a relaxing tea before going to bed.

I don’t eat sugar.

After dairy, Gersh labels sugar as the second worst thing someone with PCOS can put into their body.

I recognize that this is a difficult pill for some people to swallow, so I recognize that I am lucky not to have a sweet tooth. For me, removing the sugar was pretty easy.

By the time I decide to treat myself to dessert, I notice that I don’t sleep as well at night and that I will experience super low energy levels the next day.

The few times that I have a sugar craving, I opt for this chocolate chip cookie recipe that I actually make without the sugar that it has in its recipe; It still tastes good to me due to the small amount of sweetness in the chocolate chips.

I take a prenatal vitamin.

If you are not actively trying to get pregnant, it may sound strange to want to take prenatal vitamins, but I have been pregnant for several years, but I don’t want to get pregnant, just because it is a simple packaging method for all vitamins necessary for reproductive health.

Combine with hormones.

Geshen said: “For women with PCOS, in addition to vitamins A, C and D, they must also take zinc. Prenatal vitamins can supplement zinc.”

Starting prenatal vitamins has the greatest impact on my energy level.

I realized that within two days of taking it, I had more energy, and without a spare bottle, I was exhausted several times and found that my energy was severely reduced.

I have a great breakfast or brunch.

This is the biggest and most effective adjustment in my life. Goshen said: “Eating a hearty breakfast every day, stop eating snacks, and complete the consumption of all food before 7 pm is vital.”

As a snack, this is the most difficult for me. However, I only tried it for a week, and I can safely say that since I was a teenager, I have not had that much energy.

I’m not jumping up and down in the apartment, but my mind is clearer and I feel more peaceful, instead of the tiredness/tiredness that pervades my teens and twenties.

It is difficult for me to really maintain, but the motivation is so high that I will pay more attention when I stop eating and consume small amounts of food later in the day.

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Ramen is a popular Japanese dish that consists of Chinese-style wheat noodles served in a flavorful broth, typically topped with various ingredients such as sliced pork, green onions, seaweed, eggs, and bamboo shoots.  It has become a beloved and iconic part of Japanese cuisine.

Ramen originated in China and was introduced to Japan in the late 19th century. Over time, it underwent significant modifications and adaptations to suit Japanese tastes, leading to the development of various regional styles and flavors. Today, ramen is enjoyed throughout Japan and has gained international popularity as well.

Each region in Japan has its own distinct style of ramen, characterized by differences in the broth, noodles, and toppings. Some of the most well-known ramen styles include:

1. Tokyo Ramen (Shoyu Ramen): This style features a soy sauce-based broth that is typically clear and light. The noodles are thin and firm, and the toppings may include chashu (sliced pork), menma (fermented bamboo shoots), and nori (seaweed).

2. Sapporo Ramen (Miso Ramen): Originating from the northern city of Sapporo, this style features a rich and hearty miso-based broth. The noodles are usually thick and curly, and the toppings often include butter, corn, and bean sprouts.

3. Hakata Ramen (Tonkotsu Ramen): Hailing from the southern city of Fukuoka, Hakata Ramen is known for its creamy and milky tonkotsu (pork bone) broth. The noodles are thin and firm, and the toppings commonly include sliced pork belly, green onions, and pickled ginger.

4. Kitakata Ramen: This style comes from the city of Kitakata and is characterized by its soy sauce-based broth that has a slightly sweet and salty flavor. The noodles are thick, flat, and curly, and the toppings often include chashu, menma, and green onions.

These are just a few examples, and there are many more regional variations of ramen across Japan. Ramen shops, known as ramen-ya, can be found throughout the country, ranging from small local establishments to large chains. People often line up to enjoy a steaming bowl of ramen, especially during colder months.

Ramen has also gained global popularity, and you can find ramen restaurants in many major cities around the world. It has become a culinary symbol of Japanese cuisine, loved for its comforting and delicious flavors.

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