Veg­eta­bles keep hun­gry teens full

Central Otago Mirror - - OUT & ABOUT - I have two teenage boys who are ob­sessed with meat and car­bo­hy­drates, es­pe­cially at din­ner­time. I can­not seem to get them full. Any sug­ges­tions on how I can help curb their seem­ingly end­less ap­petites. Re­gards, Gaye. I have been told to in­cor­po­rate anti-i

I’m sure many fam­i­lies re­late to this ques­tion, specif­i­cally, a teenager eat­ing them out of house and home. It’s quite nor­mal for teenagers to have an in­creased ap­petite par­tic­u­larly if they’re ac­tive, but stay­ing on top of their nu­tri­tion to keep them sa­ti­ated is an­other thing al­to­gether. Of­ten they like to get on top of this hunger straight away and of­ten opt for low nu­tri­ent but en­ergy dense foods. When it comes to fam­ily meals I would use veg­eta­bles, lentils, beans and chick­peas to bulk out meals. For ex­am­ple, if you are mak­ing a spaghetti bolog­naise type sauce, you could re­place half the meat with brown lentils or chick­peas. Veg­eta­bles also pro­vide bulk due to their fi­bre con­tent so pack it full with cau­li­flower, cour­gettes, cab­bage, peas, beans and the like (what­ever is in sea­son). Also in­cor­po­rate more ben­e­fi­cial fats in their diet by en­cour­ag­ing them to snack on nu­tri­tious fats from whole­foods such as nuts, seeds, av­o­cado, driz­zling olive oil over their salad/veg­eta­bles – it will make a world of dif­fer­ence to their sati­ety.

There are a num­ber of won­der­ful foods that have an­ti­in­flam­ma­tory ac­tions, here are some of the most pow­er­ful to get you started! the ac­cu­mu­la­tion of de­struc­tive beta amy­loids in the brain of Alzheimer’s pa­tients, as well help­ing to as­sist in the degra­da­tion of ex­ist­ing plaques. Cur­cumin has even been shown in some stud­ies to boost mem­ory and as­sist the pro­duc­tion of new brain cells. It’s a lovely warm­ing spice, great for the cooler weather and also sup­ports great liver detox­i­fi­ca­tion pro­cesses. Omega-3 fats have an an­ti­in­flam­ma­tory ac­tion in the body. The most ef­fec­tive omega-3 fats oc­cur nat­u­rally in oily fish as EPA and DHA. Other good sources of omega-3 fatty acids in­clude flaxseeds, pump­kin seeds and wal­nuts. They are es­sen­tial for healthy brain func­tion, heart health, joint mo­bil­ity and gen­eral well­be­ing. Oily fish con­tains EPA and DHA in a form that en­ables the body to use it eas­ily. Some sources of oily fish in­clude salmon and sar­dines. Low lev­els of DHA have been as­so­ci­ated with a higher risk of de­vel­op­ing

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