Why eating late may do more than affect our digestion [+ recipe]
WHY EATING LATE MAY DO MORE THAN AFFECT OUR DIGESTION
You may have heard that it’s helpful to eat your last meal of the day a good few hours before bed. This is thought to be to allow the body to rest and digest and align it with the body’s internal body clock.
A recent study found that eating late at night when levels of our sleep hormone, melatonin are high, is associated with decreased insulin production, which may increase the risk of developing type 2 diabetes. Researchers found that people who are carriers of certain genetic markers related to melatonin may have increased risks when it comes to eating late.
Many of the women and men that I work with find themselves eating more or bingeing later in the day because they have restricted their food intake earlier on. This is another reason why it’s important to address the balance.
WHAT REALLY DETERMINES OUR HEALTH?
The World Health Organisation defines health as a state of complete physical, mental and social well-being and not merely the absence of disease. There is however an emphasis on medical care being the most important factor in our society when it comes to our health. Seemingly it is far more complex.
Researchers have been studying how health is impacted by who we are, what we know and what we do, as well as the barriers to healthy behaviours that drive these determinants. The findings are fascinating; Behavioural factors, including social and cultural aspects, account for an overwhelming 60% of the determinants of health, compared to medical care, which accounts for just 11%.
What I’m eating this month!
Watercress is in season right now and it’s one of those foods bursting with nutrients. You can easily squeeze it into your diet in place of regular lettuce or rocket. It adds a spicy bite to smoothies and juices and is surprisingly mild in soups. You can whip up this sauce in a flash and use to perk up white meat or fish.
Watercress Salsa Verde
Serves 2
INGREDIENTS
1 clove garlic, crushed
4 anchovy fillets
15ml capers, rinsed
30ml fresh flat leaf parsley leaves
15ml fresh basil leaves
good handful of watercress
freshly ground black pepper
30ml extra virgin olive oil
15ml lemon juice
METHOD
To make the salsa Verde, place the ingredients in a mini food processor and blitz until the sauce is well combined. You can also do this by hand by chopping everything very finely and mixing it together with oil and lemon juice.
Try with steamed or baked cod - adding a dollop of the salsa on top of each cod fillet. Enjoy :)
Until next time,
Marcelle x
P.S If you struggle with your eating, don’t battle with it alone. It is possible to find food freedom and create balance in your mind and your life. I work with people just like you, who need a new approach so they can reclaim their life.
Book in a complimentary call HERE to find out how I can help.
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