What to eat for polycystic ovary

Polycystic ovary is an important cause of female infertility. In addition to the harm of infertility, it will also affect women's menstruation and make women fat. At present, there are many methods for treating polycystic ovary. The specific treatment needs to be determined according to the condition. At the same time, combined with diet, it has a very good therapeutic effect. So, what to eat is good for polycystic ovary? Let’s take a look below.

1. When controlling salt intake through the polycystic ovary diet, adjustments should be made based on the patient's condition and endocrine function. Not all patients with endocrine dysfunction need to strictly limit salt intake.

2. Patients with polycystic ovary should pay attention to nutrition, choose more foods with low glycemic index, eat foods high in high-quality protein, pay attention to the supplementation of high-fiber, high-vitamin foods and a low-fat, appropriate sugar diet. Do not be picky about food. Whole grains, fresh vegetables and fruits, lean meat of beef, mutton and pork, eggs, milk, fish and shrimp, etc. can all be eaten.

3. The diet should be light, and be careful to avoid spicy and irritating foods. Sweets should be avoided, and it is best not to eat mung beans, crabs, and persimmons. Be careful not to eat too salty foods (including pickled foods), spicy foods (including chili peppers, alcohol, shrimps, crabs, etc.), contaminated foods (including rotten and spoiled foods, leftovers, etc.), and barbecued foods. Cakes and pastries are a big taboo for patients with polycystic ovary syndrome.

4. To avoid insufficient absorption caused by controlling diet, patients with PCOS should take calcium tablets and a multivitamin containing folic acid every day, and drink 8 glasses of water every day.

Polycystic ovary diet

1. Stewed pear with red wine

Ingredients: 2 pears, 300ml red wine, 1 piece of rock sugar.

Method: Take 300ml of red wine and pour it into a small saucepan. Add rock sugar and bring to boil over medium heat. While the wine is cooking, peel the pears, cut them in half, and remove the cores. After the red wine boils, add the processed pears. During the cooking process, constantly use a spoon to pour red wine on the pears that have not been soaked in the soup to help color them. Cover and simmer on low heat for 20 minutes, turning the pears over every 5 minutes to ensure that they are evenly flavored. After stewing, remove from heat and cool, then slice and serve.

2. Crucian carp and tofu soup

Ingredients: 1 crucian carp, 200g tofu, 2g salt, 2g white pepper, 1 teaspoon cooking wine, and appropriate amounts of oil, onion, and ginger.

Method: Remove the scales and internal organs of the crucian carp, apply cooking wine, marinate with salt for 10 minutes, and cut the tofu into small pieces for later use. Add a small amount of oil to the pan, add the crucian carp and fry until both sides are golden brown. Add appropriate amount of water, then add scallion and ginger slices. Bring to a boil over high heat until the soup turns white, then add tofu and simmer over low heat. Simmer over low heat until the soup thickens, add a small amount of salt and pepper, and simmer for another 10 minutes before turning off the heat.