Dietary Changes To Sleep Better

Being overweight can greatly influence and disrupt sleep, and this can form into a dangerous cycle. People who have sleep problems find it difficult to exercise and stay active during the day. They may experience daytime sleepiness, which can make it very difficult to sustain a healthy workout regimen. This often means the weight problems progress, and further disrupt sleep.

Furthermore, research shows that lack of sleep can inhibit the body’s ability to process glucose in the blood. This means that sleep deprivation can be an important factor in developing obesity.

Obesity as a risk factor for sleep apnea is especially problematic for children and teens. This is an increasing problem in the United States.

So let’s stay healthy with proper exercise and diet! Avoiding the pitfalls of sleep disorders may be as simple as changing how you eat.

Making the Right Kind of Salad

Salads come in all shapes and sizes, yet many wrongly assume that if they’re eating a salad, it’s a healthy meal. In fact, many salads at larger restaurant chains have a tremendous amount of calories for a mediocre nutritional benefit. The dressing, breaded chicken, cheese, bacon, etc. can really mess with your efforts to eat healthier.

Most salads will have lettuce and tomatoes, but moving beyond these traditional ingredients can give you some excellent vitamin and mineral benefit. Here some great ingredients to include in your salad to start getting a better nutritional profile from your meals:

Kale: Loaded with vitamins C, K, A. It also has folic acid.

Cabbage: Also has excellent vitamin content, and calcium.

Broccoli: Excellent source of vitamin K, vitamin C, chromium and folate.

All of these are cruciferous vegetables, as are brussels sprouts and cauliflower. They have important phytonutrients, which have been shown to fight some cancers. They also have excellent fiber content, which is great for digestion.

It is important to eat these vegetables raw to get the greatest health benefits. You can overcook vegetables and reduce their nutritional value, killing important enzymes. Instead, chop up kale, broccoli, brussels sprouts and cauliflower into fine, bite size pieces.

If these veggies are still too crunchy for you, try putting them in the food processor until they have a grainy texture, and spread them over the top of the salad.

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