These wonderful fruits are also called Chinese gooseberries or kiwifruit and are originally from China. However, they are now cultivated worldwide and are available all year round. They contain twice as much vitamin C as oranges and lemons and therefore prevent the vitamin C deficiency disease scurvy. Just one kiwi is enough to cover the entire daily requirement of vitamin C. The tropical fruit contains minerals such as calcium, potassium and iron as well as dietary fiber. In addition, kiwis are rich in carotenoids and magnesium. Most importantly though they are simply delicious!
Lunch without a midday slump: What really helps against the midday slump?
The midday slump after lunch – who doesn’t know it? Tiredness and lack of concentration are often accompanied by cravings. However, it is possible to influence the severity of this lunchtime slump.
Helpful practical tips
- Drink enough – about 1. 5 liters a day.
- Pay attention to regular meals – 3 meals
- Light foods, such as vegetables and salads, combined with protein-rich foods such as fish, meat, eggs or nuts.
- Sweets are best eaten immediately after the meal.
- A small digestive walk after the meal at a leisurely pace.
Many of our clients report being busy! It’s sometimes difficult to juggle work, family activities and cooking healthy meals. Creating a weekly meal plan and shopping list helps you to stay organized and keep to your good intentions at mealtimes.
Our Metabolic Balance App acts as a mobile shopping assistant for you! It’s linked to your personal nutrition plan and food list together with healthy recipe suggestions for your meals.
A clearly-arranged daily plan presents your personalized meal options. On top of that, the required ingredients are conveniently placed in your personal shopping list to make busy lives that little bit easier.
Are you ready to discover a nutritional program as unique as you are? Why not contact your local MB coach today?
Credit: Metabolic Balance Australia and New Zealand
“Breakfast – the most important meal of the day” – has always been a controversial topic, especially since there are differing expert opinions and observational studies. On the one hand, the team “no breakfast is a no go” argues that a balanced breakfast stimulates the metabolism and provides the body with the energy it needs to start the day efficiently and focused. Furthermore, you can prevent cravings and thus avoid constant “snacking”. This is saving calories in a simple way and at the same time preparing the body for the day ahead.
On the other hand, the “omit the breakfast” side believes that it is easier to maintain your weight with no breakfast. Longer fasting breaks (intermittent fasting) should give the body and organs more time for recovering and regenerating. This can also have a positive effect on blood pressure, blood sugar and blood fat levels.
In the United States, nearly one in four adults leave the house without breakfast because they may not be hungry or because they don’t have the time.
Fast breakfast options might be the right solution here, which can be varied in a fantastic way and are also well suited to take on the go! For example, overnight oats can be prepared the night before in a jar and then eaten on the way to work. Another great option are smoothies, which can be quickly prepared. It’s also ideal to take to the office for a late breakfast.
Do you have breakfast? If so, let us know down below in the comments!
You are unique, and your nutrition plan should be too!
Metabolic Balance has been scientifically proven as one of the most successful nutrition programs ever. One key to our success lies in the high degree of individualization. It doesn’t matter who you are or what you do, together with your Metabolic Balance Practitioner, we’re going to celebrate your uniqueness and create a nutrition plan that is personalized for you.
Begin your health journey today!
Don’t hit snooze. Don’t wait for when you are less busy. Don’t even wait until tomorrow…
It’s time to upgrade. It’s time to level up. It’s time to reset your body!
Most importantly, it’s time to put the shakes, fad diet plans and calorie-counting apps away for good. Why? Well, if you don’t mind us saying… Metabolic Balance is a game changer!
You will be guided through your health journey by your Metabolic Balance coach. Experienced physicians, nutritionists and naturopaths professionally trained in our method will help and guide you at all stages of the program.
Together, we’re going to learn about your foods and create the lifestyle you need for balance, well-being and long-term health. All of the lifestyle recommendations from your coach are personalized and custom for your.
So don’t wait, you can start your total body and health reset today!
Adapted: Metabolic Balance Australia and New Zealand
Arugula is an herb in the mustard family that is often referred to as “rucola”, “rocket”, or “rugula”. It was first cultivated hundreds of years ago in the Mediterranen but is now found around the world. It is commonly used in salads or added on top of dishes such as pizza. It has a peppery and slightly bitter flavor that is a delicious addition to many different dishes and ingredients, especially seasonal summer fruits and vegetables. In regards to nutrition, arugula is packed full of nutrients. It is an excellent source of vitamins A, C, K, fiber, iron and folate. The next time you are thinking of making a salad try adding a bit of arugula!
As many parts of the world are moving into the beautiful season of spring, many different types of amazing produce is coming into season. One of these vegetables is asparagus! There are many different varieties but green, white, and purple asparagus are the most common. This vegetable is extremely versatile in the kitchen and is delicious when grilled, steamed, sautéed, or eaten raw. It pairs well with lemon, parmesan, and peas.
When buying asparagus you can perform a few simple steps when storing it in your refrigerator. Snip off a small portion of the stems and then place the asparagus in a small jar with enough water to cover the stems at least 1/2 inch. This ensures that your asparagus remains fresh for whenever you are ready to use it. With spring in full swing, consider adding asparagus to one of your weekly meals!
Spring Season – Allergy Season
Spring is pollen and allergy season. People who suffer from a pollen allergy feel it immediately: If the wind carries the pollen from grasses and trees through the air, the nose can start running and the eyes start itching terribly. But atypical symptoms, such as coughing, eczema, gastrointestinal problems or frequent infections can also be the result of an allergy.
Allergies, of any kind, are widespread and increasing every year. The most common form of allergy is hay fever, which affects 20 percent of people who suffer from a pollen allergy. According to statistics, over 50 percent of pollen allergy sufferers are also allergic to foods.
There are various theories about the origin of allergies, but no fully established findings. Most allergies are based on a combination of different causes. According to experts, in addition to genetic predisposition, the main causes are: changes in dietary behavior, extreme environmental pollution and poorly ventilated rooms.
Scientific studies have shown, for example, that pollen originating from trees located along roadsides and exposed to high levels of air pollution are more aggressive in their allergen composition than pollen from trees away from exhaust fumes and industry. However, there are fewer and fewer natural habitats; many people now live in urban areas and are constantly exposed to stresses that strain the immune system and promote allergies.
Furthermore, the immune system is additionally overstrained by today’s nutrition. Processed foods are making up a larger portion of our diets, but they are often filled with preservatives, artificial colors and flavors. These are a challenge for the metabolism in the long term and also weaken the immune system, as they attack the intestine, which is home to 70% of immune cells.
At the same time, scientists see another reason for the increased occurrence of allergies because of an overuse of cleaning products and sanitiizers. This also makes the immune system weaker and weaker, because it is not trained and challenged. The immune system can train itself on microbes and learns to distinguish which microbes actually have to be fought and which can be tolerated. The more diverse the “offer” of environmental microorganisms is, the more challenges and training material the defense cells get. The environmental germs that are so frowned can actually help develop your immune system. We know this phenomenon from children who grow up in the countryside or even on a farm. When they play, they come into contact with more dirt than urban children. According to research, in adult age they show allergies far less often than the children who were growing up in the city.
Allergy or intolerance
Allergies are clearly medically distinguished from food intolerances, such as lactose, fructose or histamine intolerance. Although the symptoms are similar, the underlying mechanisms differ significantly in the diseases.
There are 4 types of excessive immune reactions. The most common in foods is the IgE-mediated type I or immediate reaction.
In the case of an allergy, the immune system reacts to harmless proteins by producing IgE antibodies. This inflammatory immune response is similar to making viruses or bacteria harmless. Only when it becomes noticeable through disease symptoms does one speak of an allergy. Allergic symptoms usually do not occur immediately upon first contact with the allergen, but only after repeated contact. The mast cells, which are mainly located in the tissue with a strong blood supply, burst and release inflammatory mediators such as histamine. As a result, typical symptoms occur, such as inflammations or itching, but also watery eyes, allergic asthma, and even anaphylactic shock.
About 40 to 50 percent of all sufferers with birch pollen allergy also react with allergic symptoms to apple, pear, cherry (Rosaceae), celery (Apiaceae), potato, tomato (Betulaceae) and exotic fruits, for example. Protein molecule structures (epitopes) of an antigen are responsible for this, which can trigger a specific immune response. In recent years, significant insights into these molecular structures have been gained through new molecular biological methods.
Some of the allergenic proteins are heat sensitive, i.e. at temperatures above 60°C the protein structure is destroyed in such a way that it is no longer recognized as allergenic. This is the case, for example, with apple protein: While raw apples can trigger discomfort in pollen allergy sufferers, cooked apples are often well tolerated. But there are also heat-stable proteins, such as celery allergens, which means that even cooked celery can cause problems for allergy sufferers.
Among the numerous proteins that we eat every day, there are comparatively few that also have the potential to cause allergic symptoms. How allergenic a protein actually is, is influenced by various factors, e.g. the solubility, the content in the food or the degree of processing.
Food allergies and medications
In the digestion of proteins, the pH value of the stomach plays a particularly important role. In vitro digestion experiments have clearly shown that milk and fish proteins, for example, lose their allergenic potential after a short time at a pH value of 2. However, if the pH value is increased to 3 to 5, the proteins remain undigested for much longer and retain their allergenic potential. These experimental results are particularly interesting for people who frequently take antacids, because antacids neutralize gastric acids and the pH value of the stomach can change. It was also found that patients treated with H2 blockers and proton pump inhibitors for gastritis or gastric ulcers for more than three months
developed IgE antibodies against foods such as peanut, walnut, potato, carrot or celery.
Reducing allergenic potential
The allergenic potential of foods can already be reduced, for example, by washing, peeling or removing certain components. But allergens can also be reduced by heating or fermenting. However, this does not apply to all foods. In addition to celery, among others mangoes, peanuts and more recent apple varieties are also resistant to these measures.
“Hidden allergens”, which are often deliberately or unknowingly added to processed foods, are also particularly problematic. Certainly, there is a mandatory allergen labeling for food, which, however, is often not really helpful for those affected, as food manufacturers elegantly shun their responsibility with sentences such as “May contain traces of……..”.
Metabolic Balance and dealing with allergies
In nutrition according to the Metabolic Balance method, the quality of foods has always been in the forefront. Only fresh, high-quality foods are to be found on the food list – processed foods should be avoided. Metabolic Balance believes that any addition of food additives can upset the delicate balance of the body’s internal chemistry, which can have a wide variety of effects – from weight gain to an increased risk of diseases related to the hormonal and immune system.
Furthermore, at Metabolic Balance we avoid primary allergens, also called major allergens, such as cow’s milk and wheat products in any plans where any kind of allergy was indicated. Cow’s milk, for example, contains twenty proteins, five of which can trigger allergic reactions. By avoiding the main allergen carriers, some secondary allergies (e.g. nut allergy, apple allergy, house dust allergy, etc.) are alleviated and may also improve significantly during the metabolic change. General recommendations, such as heating allergen-triggering foods, are included in Metabolic Balance, as is the avoidance of the accumulation effect. That means that food groups are largely not mixed. For example, individual types of fruit are usually well tolerated by allergy sufferers, but several types of fruit, as mixed in a fruit salad, are not!
With nutrition according to Metabolic Balance and the balancing of the metabolism, it may well be possible to reduce medication and this can also have a beneficial effect on existing allergies.
Looking for fresh salad to enjoy? Well we have the perfect recipe for you! Give this egg and asparagus salad a try and let us know what you think. If aniseed is not your cup of tea feel free to exclude it.
1 serving of green asparagus
1 tsp. white onion
1 hard-boiled egg
1/4 cup (50 ml) vegetable broth
1 Tbsp. balsamic vinegar
Salt, pepper, pinch of aniseed (optional)
Peel the asparagus and cut into 1.5 inch (4 cm) pieces. Heat a pan over medium heat and sauté the onions briefly. Then add the asparagus and the vegetable broth. Cook until everything is al dente and then remove the pan from the heat. Add the balsamic vinegar and season to taste with salt, pepper and aniseed. Set the mixture aside to cool. Peel the hard-boiled egg and cut into bite-sized pieces. Once the salad is cooled, add in the egg and place in the fridge for at least 30 minutes to allow the flavors to mix.