One issue that has arisen from this pandemic is definitely weight gain. It’s the most prominent and consistent complaint amongst my clients of late.
Stress has certainly taken its toll, activating a very strong fight-flight mode within us all with excessive amounts of stress hormones like cortisol being released. The result is an increased armour of defense against COVID – or simply added fat – to distance the virus from entering us.
Our bodies do what they are designed to do. Conserving energy for a possible famine whilst going through lockdowns is a protective mechanism that our primitive genetic makeup does very well.
Calming the stress response can actually have a profound effect on how weight is deposited in our bodies. One of the most accredited and sought-after ways to relax the body is the ancient practice of yoga.
Our weight – perhaps the most popular topic that preoccupies most of us nowadays.
We are surrounded by reminders all the time in the media that we should be thinner and the need to lose weight. Ongoing diets and weight loss methods, albeit fads, are so hard to miss.
In a society that is far more fatter than the previous generation, we need to ask is it just the decreased inactivity from excessive IT use or is it something deeper that is limiting our weight loss?
Certain triggers have been identified as playing a vital role in weight management or body FAT programs.
Today we will focus on the top 10, but these are by no mean the only triggers.
Understanding these 10 triggers will help provide you with a greater understanding of why your body has held onto weight, despite the best diet or workout routine.
‘Alligator pears’ is the nickname given to avocados. They do have a peculiar shape and general outer appearance I must admit, but there is no denying that they may just be one of the healthiest and most versatile foods around.
Avocado is the fruit of the avocado tree, scientifically known as Persea americana.
Avocados first arrived in Australia from North America in 1840 in seed form, but it wasn’t until the late 1960’s that a developing Australian industry began to take shape.
The two main varieties of avocados grown in Australia are Hass and Shepard.
The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded.
The faithful avocado is a rather unique fruit.