If you suffer from PMS, staying away from non-organic chicken is worth you money. The most common sign of PMS is weight gain just before a period caused by water retention. Other signs include breast tenderness and body temperature is decreased to about 97F because the increase in estrogen decreases the sensitivity of the thyroid receptor.
The bloating of PMS is just like the bloating in estrogen-filled chicken. Scientists now believe that these chemicals in our modern day life that mimic estrogen are the cause of PMS; also increasing breast and endometrial cancer.
To cure PMS is to get rid of the xenoestrogens in your life. Xenoestrogens are fat soluble and are stored in the body fat. I have many charts what foods to eat and not to eat to balance all of our hormones (testosterone, leptin, ghrelin, thyroid, estrogen, cortisol and others) in my book: Secrets to a Healthy Metabolism.
It can take years to get rid of these chemicals out of the body fat. You can speed up the process through exercise and sauna because the sweat carries the toxins out. Also Estrofactors, from Metagenics, helps speed up this process (click HERE to find).
Post-menopausal women must also listen up. They often say to me: “I don’t take any form of estrogen. Why do I have too much?” The sad truth is that estrogen comes from our food choices. Our bodies make more estrogen when we eat too many processed carbohydrates. Insulin, the master hormone, is secreted from the pancreas in response to sugar and processed carbohydrates. Insulin stores fat and also causes our bodies to make more estrogen. This link to extra estrogen is also connected to Polycystic Ovarian Syndrome; which can cause fertility issues in young women.
So try this low carb, estrogen free chicken soup!
1/2 cup chopped onion
2 stalks celery, chopped
1/4 cup butter or coconut oil
1 1/2 tsp garam masala (or curry)
4 cups chicken broth
1/2 cup jicama, chopped
1/4 cup cauliflower "rice"
1 skinless, boneless chicken breast, cubed
Celtic sea salt to taste
Fresh ground black pepper to taste
1 pinch dried thyme
1/2 cup coconut milk (or more if you want a creamier soup)
CAULIFLOWER "RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Set aside.
Saute onions and celery in butter in a large soup pot. Add garam masala spice (or curry), and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add jicama, cauliflower rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes. When serving, add hot coconut milk. Makes 6 servings.
NUTRITIONAL COMPARISON (per serving)
Using Cream/Rice/Apple = 213 calories, 13 carbs, 1.4g fiber, 6.2g protein, 16g fat
Using Coconut Milk/Cauliflower/Jicama = 171 calories, 3.8 carbs, 1.4 fiber, 7.9g protein, 13 g fat
Jicama is very low calorie and low carbohydrate root vegetable. It contains only 35 calories per 100 g. It is also very high in quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidant. It is one of the best sources for dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp is 13% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters.
