One advantage of this summer's record-breaking heat is the opportunity to delight in ice cream and other cold delights. However, eating too much or too rapidly can be physically painful.
A cold-stimulus headache (scientific name: sphenopalatine ganglioneuralgia, but commonly referred to as "brain freeze" or "ice cream headache") typically occurs after eating or drinking something extremely chilly. The acute, constant pain is centred on the forehead and typically lasts for a few seconds (though it may feel longer). Although annoying, the effect is not hazardous.
The origin of cold-stimulus migraines is still unknown. The common belief is that eating or drinking something cold causes blood vessels in the palate (the roof of the mouth) to constrict and then rapidly reopen as a survival reflex to maintain the body's core temperature. This reaction transmits a pain signal to the brain via the trigeminal nerve, a portion of which is located in the midface and temple.
Tea powder, commonly known as powdered tea or matcha, is prepared by finely crushing tea leaves. This procedure preserves the unique components, flavors, and nutrients of the tea, providing a concentrated and rich experience. Matcha, a sort of tea powder, is especially popular in Japanese tea ceremonies and has achieved international acclaim for its brilliant green color and unusual flavor.
There are lots of benefits that we can get from tea powder, including its high antioxidant content. As you may know, antioxidants help reduce dieases and protect our bodies. It also contains chlorophyll, which can support detoxification and promote healthy digestion.
High cholesterol can set the stage for severe health issues like heart disease and stroke.
Keeping your levels under control is consequently essential due to the fatty substance's volatility. While eating a variety of foods can increase cholesterol, some foods can also act as a preventative measure.
A species of bulbous flowering plant in the genus Allium is garlic (Allium sativum). The onion, shallot, leek, chive, Welsh onion, and Chinese onion are among its close relatives. It is a common seasoning used all over the world and is native to Central Asia and north-eastern Iran.
Allicin, which is found in garlic and may protect against cancer and heart disease, can help the immune system work better.
People with type 2 diabetes may benefit from garlic's ability to stabilize blood sugar levels, lower fasting blood sugar levels, and improve blood sugar control.
potential negative effects
Garlic consumption may cause heartburn in people with gastroesophageal reflux disease, so they should speak with medical professionals about this.
Garlic may interact with blood thinners, so people who are thinking about increasing their intake of it should seek advice first.
Satisfying ways to deal with all the food that comes with the holidays.
Many people don't begin eating healthier until January 1. In any case, the holidays are filled with stress and extra portions of rich foods, so why bother?
This, however, is an ideal time to adopt new habits, so dismiss that negative thought. According to Teresa Fung, a registered dietitian at Harvard's T.H. Chan School of Public Health, the dietary changes you make now will help you manage stress and avoid overindulging in holiday foods. You can also start the new year with momentum and determination if you switch to a healthier diet.
Four keys to healthy holiday eating
Fung recommends four excellent strategies for a healthier diet that will give you a head start towards a healthier 2023.
Concentrate on portion control and conscious eating. During the holidays, tempting food options and larger portions—think family dinners and party spreads—often lead to overeating. Fung states that this is a wonderful opportunity to practise portion control. For instance, if three different cakes are available at the party and you enjoy all of them, take a small portion of each. Fung says, "This way, you can enjoy a variety of treats without overindulging."
Eating at large gatherings provides an opportunity to practise mindful eating, which can help prevent overeating. Fung advises, "Concentrate on eating slowly and savouring the flavours, and take breaks to converse and socialise." "The slower pace allows your body to register what you've consumed and send a signal to your brain that you're full, so you're less likely to go back for seconds or thirds."
Push the plants. Make plant-based foods a top priority when planning your holiday meals. The Mediterranean and MIND diets, for instance, emphasise the consumption of fruits, vegetables, and whole grains, as well as the use of healthy oils. These diets contain a lot of fibre, vitamins, and minerals, which lower blood pressure and help you stay at a healthy weight (both welcomed gifts during the holidays).
"The holidays are an ideal time to transition to a plant-based diet, as you will be cooking more than usual and will frequently need new meal ideas," says Fung. Here are some ways to initiate a plant-based lifestyle.
Eat more salads. These are great for holiday parties and family dinners because they can be made in large quantities. Fung suggests incorporating a side salad into at least one daily meal.
Adopt a vegetarian day. Once per week, devote an entire day to eating only fruits, vegetables, and whole grains. "This can help you recognise the types and quantities of foods you need to consume without feeling constantly compelled to do so," says Fung. As you become more comfortable, try exercising twice a week. One fun idea is to have different meals or foods on different days of the week, such as whole-grain Wednesdays and stir-fry Fridays.
2 teaspoons extra virgin olive oil plus more, as needed
1 yellow onion peeled and diced
4 tablespoons butter divided
1-pound mixed mushrooms sliced, torn, or chopped depending on the mushroom
3.5 ounces maitake mushrooms torn
1 teaspoon dry thyme
1 lemon juiced
Salt, pepper, and crushed red pepper to taste
Grated parmesan cheese optional
3 tablespoons neutral oil, divided
1 peeled and diced yellow onion
2 cups rolled oats
5 cups of water or vegetable stock, divided into
1 pound mixed mushrooms, sliced or torn depending on variety
1 bunch of curly kale, leaves torn into bite-sized pieces and stems discarded.
4 sprigs of fresh oregano, or 1 tsp of dried oregano
"Salt and pepper"
Heat 2 tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well-browned. Add the oregano sprigs and cook for 1—2 minutes more. Season with salt and pepper to taste.
Pour in 1 cup of water and add the kale in an even layer on top of the mushrooms. Season the kale liberally with salt and pepper. Cover, reduce the heat to low, and simmer for 5 minutes until the kale is tender. Remove the cover and toss everything together. Discard the oregano stems. To taste and season to your preference. Turn off the heat and cover the mushrooms and kale to keep them warm.
While the mushrooms are cooking, make the oats. Heat the remaining 1 tablespoon of neutral oil in a large pot. Add the onion and cook for 6–8 minutes until it begins to soften.
ApplesAnyone who has attempted to eat an apple in public and ended up with juice dripping down their chin knows that apples contain a great deal of water. In addition, they are rich in fibre (3 grammes), a good source of vitamin C (10% of the daily value), and low in calories (about 50).
Concerning vitamin C, did you know that one cup of bell peppers has three times as much vitamin C as one orange? In addition, they contain antioxidants and are over 90% water!