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FEMALE HORMONES AND MENSTRUATION: DO'S AND DON'TS DURING A PERIOD - DIET

The period is a normal physiological process in a healthy woman. It has no side-effects. However, some women suffer from pain, uneasiness and lassitude before and during the first two days of the period. During each menstrual cycle 30 to 60ml. of blood is lost; this involves a monthly loss of 15-30 mg. of iron, which is equivalent to three weeks of the iron ingested by her in food. She thus has only one week during which she must absorb and store enough iron from the food to maintain a positive iron balance, so that she does not become anaemic. As long as she has her normal periods, it would be advisable to ingest foods rich in iron like liver and kidney, egg yolk, black currants, dried figs, prunes and dates, wholewheat bread and chapatis, gur and molasses, and vegetables like spinach, carrots, potatoes, cauliflower and beans. Iron is, however, in a form which cannot be readily used by the body. If her diet is deficient in iron or the bleeding is excessive, she may suffer from iron deficiency anaemia. This can be corrected by taking iron tablets or, in extreme cases, injections but it is advisable to consult a gynaecologist if excessive monthly flow persists.

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