Do you collapse in a heap over the weekend after a busy week?
Does it take you days to get over a couple of really busy, demanding days?
Are you comatosed, on the couch after a long day at work?
Some causes of fatigue are easy to rectify, while other causes of fatigue are far more complex. But for many a change in diet, a few targeted supplements and some downtime can be enough to get you back on track.
Here are my 4 top tips to getting your life back
Drink more water.
Our bodies are made up of 70% water, being essential for life. It is needed to carry nutrients and oxygen to our cells. Without water the first symptom we experience is fatigue. We are so busy that we often forget to drink enough water throughout the day, hitting the wall at 3pm. Our bodies are confused, are we low in sugar or are we thirsty? My advice to clients are to always reach for a glass of water first. If, after 20 minutes you are hungry then reach for something to eat, but not the wrapped chocolate bar snack. This was a tip that I got from Sarah Wilson, formerly I Quit Sugar. And do you know it works!
Ideally we need to drink up to 8 glasses of water per day. A more accurate way is to drink water until your urine is a pale colour. If your urine is dark and smelly you need to drink more water!
Eat 5 or more cups of vegetables per day.
When we are eating the wrong foods - aka the processed crappy kinds, our blood sugars are on a roller coaster ride causing inflammation and disease. For sustained energy we need to eat foods that are full of fibre and phytonutrients. Fiber is like a fertilizer for our internal garden of beneficial bacteria. Without it our bacteria will starve and die, jeopardising this delicate balance that supports our immune system, our neurotransmitters, vitamin absorption, metabolism and our overall health and risk of chronic disease and cancers. Fibre helps to keep food moving, keeping you regular.
Phytonutrients are essential for vibrant health. Think of all the beautiful colours of vegetables. The reds of capsicums, the greens in broccoli, the purple in grapes and beetroot. I am not talking about white potato chips from the freezer. At every meal and at every opportunity eat your vegetables. A leafy green smoothie is a perfect way to get a hit of vitamin B’s that will give you a lift in the afternoon. (Mark Hyman, Food, What the Heck Should I Eat)
Are you eating the right fats?
We are all so fat phobic, thinking that if we eat fat then we will get fat and our cholesterol will soar. If you eat the right fats, that is the least processed kind of fats - Olive oil, olives, avocado, nuts and seeds, eggs, lean meats, fish and dairy will not make you fat but rather, give you the energy that you need. Good fats help you feel fuller for longer and are cardioprotective. The most recent study in support of a high fat diet was the PREDIMED study that showed that a high fat diet reduces the risk of heart disease, diabetes and obesity. Making sure that you are eating fats with every meal, but make sure they are the good types of fat:
Lashings of olive oil on salads with a squeeze of lemon juice
Snacking on avocado and olives
Enjoy a handful of nuts every day
Boiled eggs are great to have in the fridge for a quick snack
Protein with every meal.
I love chicken liver pate. It's a superfood, which has several times more Vitamin A than any plants, rich in B vitamins, zinc and other nutrients. So for an instant energy hit, this is one solution. Don’t save it for the cheese plate, take some pate to work with some crackers, olives and veggie sticks and you will have a nutrient packed lunch.
Unfortunately, I may be one of the few that like chicken liver pate and I know that all the vegetarians out there are screaming “what about me?” The solution is to make sure that with every meal you are pairing it with a good source of protein. Protein is essential for building and repairing every cell in the body, for DNA production, backbone of every enzyme, in fact every cell is made up of proteins.
Criteria for selecting good sources of protein:
Choose grass fed/wild and pastured meat or poultry
Free range, no antibiotics
Choose organic if possible
Fish that is wild caught and local, go for the smaller fish as it will have lower methylmercury levels
Or sustainably farmed fish
Choose free range eggs
Organic or non homogenised milks
Good quality cheeses - not plastic slices
Whole yoghurts without sweeteners or thickeners
Coloured rice, quinoa, buckwheat, legumes
Organic soy products
If your symptoms of fatigue are not relieved by diet alone, it is important that you go to your GP to get further testing done. Often fatigue is a symptom of an underlying condition and it is important to rule out any nutrient deficiencies. Once you have done that, then go to a nutritionist who can help you find the foods and the right targeted supplements to support your body at this time. Remember, listen to your body, avoid overly stressful situations and look after yourself by taking time out in nature, reading a good book or being in the company of others.
I am a nutritionist at Proactive Health Network in Balgowlah, Sydney. I love helping people feel better by finding solutions that are just right for them. Remember good health is about embracing change. Changing what you eat is something you can do, that will change your life.
Krys Lojek, Nutritionist
Working full time, raising a family, juggling responsibilities can be overwhelming and a recipe for exhaustion. It is understandable that when we are constantly juggling roles we will feel tired, but don’t let this be your new normal.
Here are a few strategies to help you make the most out of every hour of the day.
Create a work/life balance - Before I hear all the exclamations it is important to prioritise your jobs. Which ones need doing today and ones you can put off till later.
Create those lists using whatever medium you prefer. For instance, spreadsheets, notes or calendar’s and remember to break down your tasks into achievable pieces to help you feel in control of your life. I personally love calendars. I use google calendar and place all my appointments and commitments sharing to the relevant people.
Make cooking and shopping a priority - For health you need to cook. Your health directly correlates with the foods that you choose to eat. We should be aiming to eat foods that are seasonal, diverse and an array of colours. Avoid any processed foods, vegetable or seed oils, anything that comes in a packet or has words or numbers that you cannot pronounce.
Once again, this involves a little planning. Sitting down once a week and planning your meals around your families activities. Once you have worked out your meals for the week, create some online shopping lists for home delivery. My favourite online delivery services are Harris Farm, Doorstep Organics, One table, Honest to Goodness and I will use Coles and Woolworths for some basic products.
Secrets to success are:
Factor in some downtime - It can be hard to unwind, finding ourselves in a constant state of stress, pushing ourselves to the limit and beyond. To help our bodies get out of this flight and fight state,(sympathetic nervous system) studies have identified the benefits of deep breathing to stimulate our rest and digest nervous system (parasympathetic nervous system). Practicing deep breathing every day has been shown to lower blood pressure and your pulse rate, breaking that pattern of constant stress.
Sick of being tired? Try to incorporate these few strategies into your daily life and find the time that you never had. It is never simple, but by prioritising your activities, smart shopping, meal planning and eating well, plus incorporating some downtime into your everyday can make a massive difference to how you feel.
Krys Lojek, Nutritionist
Many of us have spent years collecting plastic storage containers only to find out that storing foods in plastic can increase our risk of chemicals leaching into our foods that put us at risk of reproductive cancers. It has also been acknowledged that plastics may also be the cause of early puberty and also contribute to obesity, heart disease and diabetes.
I believe that to be safe, we should avoid all plastics if you are able. But, of course there will always be situations where there will not be the choice. Nicole Bijlsma from Building Biology has identified plastics that you should avoid and plastics that are ok. Click here.
Make plastic free July last a lifetime. Be smart, create lasting habits. Reuse glass jars for food storage and repurpose all those plastic containers to non food storage. You can do it. Phase out those plastics with glass and create more mindful shopping habits. Rethink what you buy and where you buy.
As a nutritionist my philosophy is guided by the 5 pillars of health. One of these important pillars is environment. Often when we have health issues and we come to a plateau, then looking into environmental exposures can help to jumpstart your health. This will require a full nutrition consultation where we look at your health and family history, triggers to determine your risk levels with comprehensive questionnaires and appropriate testing. Has your health plateaued? Email Krys at Krys@proactivehealthnetwork.com.au
Krys Lojek, Nutritionist
Ever had a day where you had a total personality failure. Well, my family will attest to that one, I successfully made everyone's life a misery but here is how the story goes….
This was perhaps one of the best holidays we have had in along time. I had planned our trip so that we were not rushed and had plenty of time in one spot to explore and relax at our pace. This is in stark contrast to our last one where we spent, maximum three days in one spot for two weeks. Great but rushed. We were ending our stay in Yosemite and heading to the big smoke in San Francisco. Like all, or most ‘organised' mothers, I thought I was doing the right thing. We have self-contained accommodation so that we can cook our own meals and have relative control on the quality of food that we eat. I love vegetables and fruit and lots of them, which you don't get when you eat out. So we were eating through our supplies to buy fresh at the next spot without food spoiling in the car on the drive from Yosemite to San Francisco.
I had planned it down to the wire, except….. The last night. So we picked up a few things from the corner store which didn't sell much at the end of the afternoon, so it was a big breakfast for dinner, of grilled tomatoes, eggs, bacon. All the fresh produce, eaten and only a few staples left for the next phase of our holiday.
The next day, we pack the car, I've made a stack load of pancakes for breakfast with maple syrup and head off. It wasn't a long drive, so I wasn't concerned that we didn't have any snacks. But after breakfast, packing the car, saying goodbye to our holiday spot, we get in the car and what do the kids say? I'm hungry is there anything to eat. Is that a recording that I hear? Determined to get going, we ignore calls for food and drive on. Lunch we stopped off on the way and had what ever limited choices there were. Roadside food is never a positive experience, but what do you do.
That afternoon, I felt a wave of Jekyll and Hyde take over. Once the lovely pacifist, I became, the mother from hell. I was grumpy, moody, nothing was good enough and I felt the only safe place was to take myself to bed and sleep. This did help but once again we ate out that night, not eating what we really needed to be eating.
Although my personality returned after a restful night's sleep, I felt weary, no energy and lost my spark. I was not sure what I was missing until we stopped at Whole Foods on the way from Monterey Bay to San Francisco. OMG, now I love Wholefoods in the States, it's like a little food haven, but this one was huge. They had isle upon isle of cooked food in a bain-marie of all different types and styles of food. Slow cooked meats, vegetables, salad ingredients we were all in heaven. I looked around at all the choices and my body drove me to the paleo section where I filled an enormous takeaway box with roasted vegetables, grilled chicken, and beetroot. There were many other foods that I would easily have loved, but I bypassed all for these choices. What got me the most was the absolute pleasure of eating. Every mouthful of veg was sensational. The taste heightened. It was a truly fantastic, pleasurable eating experience and I could feel the goodness with every bite.
My body was healing and receiving nourishment and I could feel it. My family thought I was totally mad. I thought I was mad. But my body was starving. Starving for the good foods. Real foods, fresh foods.
My personality was restored, my energy revived, and now we had a new joke in the car. What do you do when you are feeling down, go to Wholefoods….Made me laugh for a change.
So with personality revived, I have learned the importance of planning your food realistically and if you ever get stuck traveling in the States go to Wholefoods.
Going into surgery for some people may feel like an instant relief of a heavy burden, for others it may feel like a lamb going into the slaughter. Either way, the time before elective surgery is gold. It's important to use this time wisely and not spiralling into a cycle of self destruction or unaccountability.
Here are 5 key strategies to help you:
A few facts:
Here are my 5 top tips to help you gain control of your elective surgery for a successful outcome.
Be a know it all: Now it is time to focus on detail. If this is something that you are not good at, then find someone who is. When you see your surgeon, they are going to ask you a lot of questions about your health background, especially previous surgeries and hospital experiences. They will explain the operation in detail, and it's important that you understand exactly what is going to happen. Not put your head in the sand like and emu. It's your body and you need to ask the questions. You might like to start with:
How long will it take?,
How big is the incision, where is the incision?
What can I expect after the operation?
How long will I be in bed for?
When can I start eating?
Do I have to eat hospital food?
Can my partner stay in the same room as me?
What tests will I have to get done before surgery?
The surgeon is operating on you. You need to know everything to put your mind at rest, not keep you up at night worried because you forgot to ask a question.
Give up your bad habits: If you smoke it's time to quit, if you drink too much alcohol then it's time to cut back and quit before surgery, if you eat too many processed foods and sugar then it's time to quit that as well.
All of these habits have the potential to put you at higher post operative complications. Blood clots can form, commonly known as DVT (Deep venous thrombosis) which can break off and lodge in the lungs, brain or the heart causing a life threatening emergency. They can compromise your immune system causing susceptibility to infection, (chest infections in smokers as they have a decreased lung capacity), slow wound healing, wound breakdown, breathing difficulties, collapsed lung and pressure sores.
This increases your time in hospital, increases your risk of hospital acquired infections and increases your exposure to antibiotics and other medications and therapies.
Start moving: Often we are having surgery because we have been injured and unable to walk or exercise properly. It’s time now to find some form of exercise that you can do, or find a personal trainer that can work 1:1 with you to build up your strength. Whether you walk with a frame or a walking stick, start moving. Start with 10 minutes once a day, 10 minutes twice a day, building up to your exercise tolerance twice a day. Movement builds and strengthens muscle, improves our lung capacity, our general mood, increases our vitamin D levels if we exercise outside in the sunshine, and helps us build up our endurance and vitality.
Start eating healthy foods: Now it is time to focus on eating well. By definition that means eating foods that are from a plant in as many different varieties and colours as possible. Lean meats, poultry, fish, eggs, nuts and seeds, dairy and whole grains. Try to choose your foods depending on where it is grown, how it is grown or raised, how it is packed, the degree of processing. Choose organic produce where you can or follow the clean 15 and dirty 12 guidelines from EWG.org. Next time you are in the supermarket, become a super sleuth. Check every label, look for ingredients that you cannot pronounce or numbers that you have no idea what they are and put that product back until you can recognise the ingredient list. Soon you will have it down pat, and know all the good choices in the supermarket. But remember, things change, ingredients can change at the manufacturer's discretion.
Prepare your home: Being organised is essential to a stress free recovery. The time before surgery is perfect to start batch cooking or cooking double quantities of meals and freezing them for when you get home. Slow cooked meals are perfect after surgery as they are easy for the body to digest and full of nutrients that you need to heal. Bone broth is another nutrient rich staple to keep in the freezer. Rich in glycine and collagen, these proteins are essential for wound healing. Having a week’s supply of ready made meals, stocking up on meat, fish or poultry, portions of cooked rice and quinoa, frozen vegetables are a few suggestions. Explore fresh fruit and vegetable delivery options. Start saving online shopping lists so that when you are home from hospital all you have to do is click on the button. These delivery services are great as they are an easy way to get fresh milk, bread, fresh fruit and vegetables and a few pantry staples plus a bunch of flowers to brighten up your living room delivered to your door without any extra charges.
Never be afraid to put people out. Ask your visitors to bring in a smoothie or a cooked meal instead of the obligatory box of chocolates and flowers when you are in hospital. If anyone offers their help ask them to visit you at home after discharge, or to take you on an outing to sit or walk in the sunshine at a park or a beach. If you have a close network of friends, ask one of them to organise a meal roster for the first week out of hospital. This is especially handy if you have a family that you are preparing meals for.
The time before elective surgery is a gift. Use it well to prepare yourself mentally and physically so that you can reduce your time in hospital, improve your recovery experience and reduce the risk of complications.
Before kids, I worked as a registered nurse for over 20 years on surgical and medical wards, specialising in Intensive Care at St Vincent's Hospital, Darlinghurst. I recently re skilled as a nutritionist due to food intolerances in my children. Combining the two skill sets makes so much sense.
I offer 4 week pre and post operative programs that will guide you step by step, including nutrition consultations, targeted supplementation, functional testing, individualised nourishing meal plans, recipe ideas and strategies to improve your surgical outcomes. Lets work together.
Find out more here
REVIVE is a program that I put together to help your body deal with the build up of chemicals and toxins that we are exposed to every day. The digestive system, liver, kidneys, skin are major organs of elimination. And, they do an amazing job. Its just when their is a backlog of toxins to detoxify that things can go a bit haywire. We need to clear that back log by giving our bodies a break from the toxins so that it can get on top of the job of sorting and cleaning and detoxifying.
Every day we accumulate toxins. From the job that you do, to having a few too many beers over the weekend, the shampoo and body care products that you use, the foods that you choose to eat and the oils that you use to cook with.
Our body gives us warning signs that it needs a break. Such as coming down with a cold, feeling exhausted, putting on weight, feeling out of sorts, moody, irritable, lack of motivation, skin blemishes, achy joints, digestive issues the list goes on.
Give your body a break, such as: cutting back or avoiding alcohol, buying produce according to the clean 15 and dirty 12 guidelines, opening up the windows in your home, replacing body care products with body friendly ones, and eating an anti inflammatory diet can help you begin to heal and feel great again.
Feeling great, begins within. Just recently, I spoke at a"The Wellness Project Community" event, all about Skin Foods - Face the Earth. I spoke about foods that heal your body, and have been fortunate enough to have been inspired by Dr Terry Wahl's, a university professor at Iowa. She had advanced MS and realised that conventional treatments were not working for her. Through her journey of experimenting with diet, supplements, electrical therapy and exercise she is now walking to work, riding horses and living an active productive life. She now focus’ her energy on conducting clinical trials to prove that diet does play a significant role in chronic disease states. Of course, the outcomes have been very positive, but there are always a few stubborn cases. I just wanted to set that straight incase you have a chronic disease and are about to go head first into another protocol. Buy her book first and read “The Wahl's Protocol” and discuss with your specialist, before you make any changes to your treatment plan if you have an advanced chronic disease.
Her message is loud and clear. Eat more vegetables. More than the recommended 5 serves per day. Dr Wahl's recommends up to or more than 9 serves of vegetables per day. To be specific 3 cups of leafy greens, 3 cups of brightly coloured vegetables and 3 cups of brassicas (cabbage, broccoli, cauliflower, sprouts, swede, turnips)
When we eat 9 serves of vegetables a day we are getting more than the standard vitamins and minerals that we get when we take supplements. There are a whole lot of unknown compounds that are in perfect combination in the vegetables that we eat that haven’t been discovered yet. We are giving the body what it needs to heal. That’s why it is important to eat food for health.
REVIVE is a program is a little more complex than eating more vegetables. It is a healing program, where we focus on removing all inflammatory foods and focus on eating foods that will nourish our insides.
The first week is the preparatory week. Just getting ready. Experimenting with making bone broths, slow cooked meals, making healing teas, and stocking your pantry with good foods are apart of this program.
The second week is all about bone broth and slow cooked meals. Slow cooked meats and vegetables are a lot easier for the body to break down therefore providing more nourishment to the gut as well as giving your body a rest from the hard work of digesting.
In the third week, we introduce more vegetables raw and cooked, nuts and seeds and eggs. This gives us more variety, creating interest in the food that we eat.
In the fourth week, it is much the same as before but with the addition of quinoa and buckwheat. These are beautiful protein sources.
After the fourth week, slowly day by day you reintroduce the food back into your diet. From this you will be able to tell which foods you can tolerate and which ones you should avoid.
What does REVIVE include:
Two nutrition consultations - face to face or Skype
Week by week activities
Menu Plans, Shopping Lists
Price on asking
Sick of being tired, lacking the energy and motivation to do things, always sick or have constant nagging complaints, have dull and lack lustre skin and hair then perhaps it is time to take the plunge and contact me to book in a time to start.
Sticky Date Pudding with Caramel Sauce. One of my favourites, decadent, rich and a true comfort food. So, how good was it to discover that with a few easy adapatations to a recipe I could enjoy making this dessert again. Its a quick and easy stand by for dinner parties, and the texture is so good that every one can enjoy whether they have food intolerances or not.
200gms of medjool dates pitted and roughly chopped
300gms of boiled water
2 teaspoons of baking soda
Flour - add next 4 ingredients together and mix well
180gms of almond meal or dried almond pulp
1/2 cup of coconut flour
3/4 cup of Bob Mills tapioca flour
1 heaped teaspoon of gluten free Bob Mills Baking Powder
80gms of butter or ghee
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
1 teaspoon of vanilla paste or seeds of 1 vanilla pod
In a glass bowl add dates, boiled water and baking soda let sit.
Line a square cake tin with baking paper. Set oven to 165 degrees C
Cream butter, sugar and vanilla together, add eggs one at a time. If curdling add a little of the flour mixture. Add flour and the soaked dates and water to the egg mixture. Mix gently.
This should be a fairly runny consistency compared to normal cake mixtures.
Pour into cake tin and place into oven. Bake on low heat for approx 45 min. It is cooked when the center of the cake is firm to touch and a skewer comes out clean.
200gms of coconut cream
3/4 cup of rapadura sugar or sugar equivalent (Can use rice malt syrup for a low sugar option)
80gms of butter or ghee
Melt on medium heat in saucepan until butter is melted and ingredients are combined.
Pour over sticky date pudding and enjoy
With all desserts, this is part of a wholesome diet. The sugar content makes it unsuitable for those with auto immune, inflammatory diseases. Remember that sugar is extremely inflammatory and when consumed in excess, that is over 6 teaspoons per day has been linked to abdominal obesity, insulin resistance, diabetes and chronic ill health.
Enjoy as a sometimes food.
Source - World Health Organisation
My present to all of you is a recipe for my mother's christmas cake. It brings back so many happy memories of christmas baking with my mum when I was a child. The fragrant aromas of cinnamon, allspice and nutmeg, so typical in christmas baking. There is still plenty of time to make your christmas cake, it will be worth all the effort, believe me. Its delicious.
Recipe for Gluten Free Christmas Cake
250gms of butter at room temperature (May use 200gms of Ghee instead for paleo version)
250gms of Rapadura sugar or equivalent sweetner of choice
500gms of mixed fruit of choice. I used honest2goodness fruit mix
1 grated apple
2 1/2 Cups of almond meal, 3/4 cup of tapioca flour and
2 tablespoons of coconut flour. Mix well.
2 teaspoons of vanilla paste
1 tablespoon of all spice
1 tablespoon of nutmeg
3 tablespoons of cinnamon
Brandy, splash or more
Almonds to decorate
Soak fruit and apple in a splash or more of brandy for 24hrs or longer in a bowl covered with a towel or cling film (making sure it is not touching the fruit...just to keep fruit fly away)
Line a baking tin approx 15cm by 15cm with oil and baking paper.
Cream butter and sugar together. Add eggs one at a time. If curdling appears add flour.
Add flour and spices, mix well, add fruit and vanilla paste and mix well. This should be a firm mixture. Places dollops of mixture into the prepared baking tin, smooth and decorate with almonds. Place into a low oven at 150 Degrees for approx 1.5 to 2hrs. Important to bake at a low temperature, otherwise the cake will crack and burn easily. Cooked when a wooden skewer comes out clean. Remove from tin and cool on a wire rack.
Keep in fridge wrapped in a layer of baking paper covered with either cling film or tin foil. Will keep for 6mths covered and refrigerated.
Enjoy for Christmas.
Wishing you all a Merry Christmas and Happy New Year,
Thank you so much for all of your support and giving me the opportunity to do the things that I love.
See you in 2017
Since October, 2016 I have been practicing from:
2, 294 Sydney Rd, Balgowlah (Above Pulp, a card and gift shop)
This is a fabulous health hub with nutritionists, naturopaths, massage therapists, counsellors for all of your health concerns. I service everyone on the Northern Beaches from Manly and Fairlight to Mosman & Palm Beach, approximately 2 minutes from Stockland shopping centre. Parking is available either in Stocklands, outdoor 2 hr carpark on the corner of Condamine and Sydney Road or hourly parking is available outside on Sydney Road.
I also have rooms at Killarney Heights, on an appointment basis, that I share with Ignite Development and Learning. They offer Extra Lesson for children, meditation and counselling.
Phone 0416111331 for an appointment to Be Extraordinary, through Healthy Food Choices
The average sugar consumption for an adult is 25kg a year. That equates to anywhere from 20 teaspoons a day or more. The World Health Organisation recommends that for health we should consume no more than 6 teaspoons of sugar per day. What’s the bet this morning over 3 million people in Sydney alone blew their sugar budget, and that is not adding any sugar. Cereals for breakfast, orange juice, chocolate milk, up and go, toast and jam, donut or muffin it is easily done if you are eating the Standard Australian Diet.
Too much sugar makes us sick, fat and depressed. As well as being addictive, sugar is the cause of many health issues. It has been estimated that:
So why is sugar such a huge problem? It’s because our food supply has changed dramatically since the 1950’s. As Cyndi Omeara puts it, we are part of one enormous scientific experiment. The foods that we are choosing to eat are not as healthy as we think. Unless the ingredient list has words that you are familiar with, then it’s likely that food is not a good choice. Sugar is extremely addictive, and has been likened to a cocaine addiction. We keep on coming back for more, and more and more.
Sugar is made up of glucose and fructose. Every living cell in your body needs glucose. Whereas fructose, we don’t have any physiological need for it. In small amounts, fructose in whole fruits can be absorbed efficiently in the intestines and the liver is able to break down fructose into forms that the body can use. The problem arises when we eat processed foods. These foods contain large amounts of high fructose corn syrup and refined sugars. Once eaten they are rapidly absorbed across the intestinal wall and into the bloodstream, which goes directly to the liver. The liver is the only organ that can break down fructose, and can easily get overloaded. As a coping mechanism, the liver stores fructose around the abdomen, which we call visceral fat and also around the heart. This puts us at risk of insulin resistance, diabetes type 2, high blood pressure, heart disease, obesity, and chronic ill health.
We are all familiar with the roller coaster ride we go on when we eat sugar. We have a quick surge of adrenalin, our blood pressure rises, our heart beats rapidly, cortisol is released. We are in flight and fight mode, restless, anxious and hypervigilant. When our trustworthy and hardworking hormone insulin manages to push all the sugar in our blood into our cells our blood sugar plummets causing us to get that slump that we so often experience around 10am and 3pm when we crave more sweet foods to get us out of the slump again. And so the vicious cycle goes on and on. Our taste buds have been trained to only want sweetened processed foods.
What can we do to break the cycle?
So what are the benefits of giving up sugar
Be Extraordinary, through Healthy Food Choices.
Krys Lojek Nutrition