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Yin: (in Chinese philosophy) the passive female principle of the universe, characterized as female and sustaining and associated with earth, dark, and cold.
Many, though by no means all, trans women taking estrogen and spironolactone have some degree of yin deficiency, and this diet can help to counteract this issue while still supporting transition goals. This is a generally mild and healthy diet safe for most people, however care should be taken in following any diet exclusively long term if yin deficiency is not present.
A yin nourishing diet should be based on millet, barley, teff, quinoa, amaranth, and other ancient grains. Other appropriate yin foods that could be added to the diet include seaweed, black beans, kidney beans, mung beans, sprouts, beets, string beans, persimmon, grapes, cooked berries, bananas, watermelon, dairy, eggs, clams and sardines. Sour foods are beneficial because they tonify yin and move the blood, which could be helpful to prevent blood clots (a possible side effect of estrogen use). Spices should mainly include milder white pepper, cilantro, and marjoram, which are yin spices, rather than stronger yang spices like cayenne. When these foods are made into soups, stews, and congees they become even more yin tonifying.
Supporting Estrogen:
In designing a healthy diet that supports the body of a transgender woman, it is necessary to think about not only the energetic and hormonal properties of foods, but also their safety for long term use. For example, eating mainly carbohydrates, starches, coffee, and soy can raise estrogen levels and lower testosterone levels, but this can also potentially cause diabetes, hormone dependent cancers, heart palpitations, and other serious health concerns
Synthetic Estrogen and Food Interactions:
Trans women taking hormones should be aware that they can interact with nutrients in certain foods. Estrogen for example, has adverse interactions with the quercetin in grapefruit, which is also to a lesser extent in capers; onions; raw dark fruits like cranberries, black plums, blueberries, currants, and cherries; and raw kale, lettuce, asparagus, spinach, broccoli, and peppers. These foods should be limited when taking estrogen and not eaten at the time of taking a oral dose.
In addition to having adverse reactions with quercetin, synthetic estrogens deplete B6, which can be replaced by eating organ meats, brewer's yeast, garlic, and whole potatoes.
Countering Estrogen Side Effects:
Estrogen can cause several side effects, such as circulation problems, blood clotting, and sometimes increased blood levels of cholesterol, all of which may be prevented with nutrition. Circulatory problems can be combated with the chlorophyll in dark leafy greens. This can be further aided by the CoQ10 and B5 (converted to coenzyme-a, which works along with CoQ10) in organ meats, eggs, brewer's yeast, avocado, and seeds, which together improve tissue oxygenation.
Shiitake and reishi mushrooms prevent hypertension, heart disease, and cholesterol problems.
The Vitamin C and other antioxidants in a diet full of fermented foods and a variety of fruits and vegetables prevents blood clotting, potentially minimizing the toxicity of synthetic hormones and easing emotional imbalances caused by introducing new hormones to the system.
Nuts and seeds, especially coconut milk, walnuts and sunflower seeds which contain both essential fatty acids and vitamin E, should also be consumed to help the body to manufacture hormones like estrogen, and to replenish vitamin E that is depleted by synthetic estrogen.
