These days sugar seems like the bad guy in almost every story about health or medical conditions. The average American consumes 22 teaspoons of sugar per day, four times the amount recommended by the World Health Organization.
From diabetes to weight loss, most diets recommend a decrease in sugar consumption. But that can be easier said than done. Much easier. There is something about sugar that is addictive for most of us, and those cravings we get for sweet things can be as powerful as if we had fallen under a spell.
With tons of fad diets and weight loss pills being pushed to the public, it’s sometimes hard to know the right direction to go. They all promise to help us lose weight and boost our metabolism, however, they come with a dangerous side. Weight loss pills can contain harmful, un-natural ingredients that increase heart rate, high blood pressure and can even cause seizures. In our opinion, this isn’t the way to go.
But sometimes, exercise just isn’t enough. You may go to the gym and do cardio for 2 hours and not see any results. You may change your diet and make healthier choices, but your waist line might not budge. You just need that extra oomph to boost your metabolism, and we’re here to help you do it the healthy way.
Here are 9 healthy secrets to speeding up your metabolism:
Valentine’s Day is almost here, and we can feel the love in the air. There is a special aura around this day (whether you celebrate it or not) and we love to feel the love in our hearts AND in our stomachs. But instead of eating unhealthy desserts filled with gluten that will leave us bloated with a food baby, we’re looking into flour alternatives that still give a great taste and texture. Many gluten-free recipes may call for a blend of these flours, but here we’ll give you the (honest) down low on our opinions about each flour so you can understand the different components of your recipe. Read on!
Sometimes you just need a little greenness to help you feel cleansed and reinvigorated! This often happens to me the day after a heavy dinner, or when I just feel I want a simple healthy snack in between meals. Smoothies also make a great breakfast on the go on pre-workout energizer!
These days, it may seem that you can get any produce at any time of the year—grapes from Chile in December, strawberries from Florida in February, tomatoes grown year-round in hot houses. Eating seasonally, though, can help you eat local foods, reduce your carbon footprint, save money and the biggest bonus of all—fresh food is more nutritious and tastes better! Produce starts to lose nutrients and flavor after picking so the sooner it is eaten, the more nutritious and tasty, plus when produce travels long distances there is the chance of quality degradation and spoilage.
Inflammation is our body’s way of protecting itself and healing. But when inflammation is persistent and out of control it damages the body and causes illness. Chronic inflammation is the root of many chronic illnesses such as diabetes, heart disease, arthritis, obesity and cancer.
Mindfulness and meditation go together like muscles and strength-training. Mindfulness is an attribute we exercise during meditation, and meditation is a practice (I believe the best practice) to cultivate mindfulness. However the rubber really meets the road when we can bring that mindfulness off the meditation cushion and into our everyday lives. Mindfulness doesn’t have to be limited just to the times we can set aside to meditate at home or at the local meditation center. We can start to blur the boundary between our practice and our lives, living more and more in the present moment and appreciating the richness in the world around us.
I read in a Wall Street Journal article (yes the WSJ of all places!) about miso making an appearance in desserts. Growing up in an Asian household, I had known miso as a Japanese flavoring, used as a sauce for fish (it’s DELICIOUS with Chilean sea bass) or as a base for soup, but had never thought of it outside of those parameters. But reading this article, it made sense! Miso paste has a thick consistency that would add a thick buttery texture to a dessert, and the flavor, although used mainly as a salty condiment, does have a hint of sweetness to it. I could see how it would make an awesome complement to chocolate, similar to sea salt + caramel.
You’ve probably heard about all the health benefits of eating citrus fruits – oranges, lemons and grapefruit – including boosting immunity, healthy skin, decreasing risk of heart disease, cancer, anemia and even kidney stones. But did you know that the peels of citrus fruit also have a ton of vitamin C, riboflavin, B6, calcium, magnesium, fiber and potassium, as well as anti-inflammatory flavonoids? I’m not suggesting you go and make a meal of citrus peels – they’re bitter and difficult to digest – but there are other creative ways to use them in cooking and around the house to make use of their nutritional profile, save money, and limit your food waste.