Covid Vaccine: After Taking The Vaccines, Noticed ‘Waning Immunity’: How Worried Should I Be?
December 5, 2021
January 16, 2022
When the first wave of Covid hit the U.S., it became clear that the majority of patients being placed on ventilators had a series of underlying conditions. Among those were metabolic disorders like obesity and diabetes, both of which have been surging in the U.S. over the past few years.
A question that puzzled people at the beginning of the pandemic was: Why does diabetes make it harder to fight a respiratory virus?
When it comes to our immune system, what we eat matters a lot. And no ingredient is more detrimental to your immune health than sugar, especially during Covid.
This creates a major distraction for the immune system and paves the way for dangerous bacteria and viruses to slip through our body’s defences.
People often forget — or don’t realize — that sugar is in ketchup, salad dressings and lattes, as well as in juice, yoghurt, cereal and protein bars.
I’m all about preventative care, especially when it comes to an insidious disease like diabetes, and recommend that the first step you take in your nutrition journey — regardless of age — is to ask your doctor to perform fasting haemoglobin A1c test, even if your fasting blood glucose is normal.
Haemoglobin A1c tests measure average blood sugar over the previous three months, so even if your blood sugar is normal the day you see your doctor, the test can catch underlying issues.
How to protect your blood sugar health
Once you have an idea of where you stand on the blood sugar spectrum, take the steps below for better health:
1. Cut back on obvious sugars
This means candy, soda, cake and those seasonal flavored lattes we all love. These foods and drinks don’t provide any nutritional value, and they contain massive amounts of sugar.
Instead, opt for dark chocolate, berries or another low-sugar treat. I’m not saying you have to take out all sugary foods forever. The occasional dessert is fine! But in the beginning, it’s important to get to a place where your blood sugar is stable and healthy.
2. Read the labels
Now it’s time to check the amount of added sugar in every item in your pantry — and I mean everything, even things advertised as “low in sugar” or “healthy.”
The average American takes in about 17 teaspoons (71 grams) of added sugar a day, but the American Heart Association recommends no more than six teaspoons (25 grams) of added sugar a day for women, and nine teaspoons (36 grams) for men.
Remember, we still get natural sugars from fruits, vegetables and grains, so we’re certainly not deficient!
3. Eat more fibre
If sugar is poison, then fiber is the antidote. Fibre not only keeps your digestion regular, but it also helps slow the absorption of sugar into your bloodstream, which protects you from sugar spikes.
Lack of fibre is another reason why sodas, fruit juices and sugared coffee drinks are so detrimental to your health. They contain a ton of sugar and none of the blood-sugar-protecting fibre that fresh whole plant-based foods have.
Some of my favourite high-fibre foods are black beans and lentils, steel-cut oats, avocados, buckwheat, pears, raspberries, barley and flaxseeds.
4. Chose nutrients over calories.
Instead of worrying about cutting calories, focus on adding more nutrient-dense foods to your diet, with lots of proteins and healthy fats.
You don’t need to go low-carb, just choose the “right” carbs. In fact, eating carbs in the form of vegetables, beans, whole fruits, and nuts and seeds — all mineral- and vitamin-rich foods — is a great way to keep those hunger pangs at bay.
There are several apps to help you track your intake. I have all my patients log their eating for a few days to see how much added sugar, fibre and other nutrients they’re actually getting. It’s often very eye-opening.
December 5, 2021
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MSBM - UK
The course explores the role, procedure and related dynamics of the purchasing function in the food and beverages sector.
3 hours per week
MSBM - UK
The course introduces the learner to different standards and international bodies responsible for food safety and hygiene.
3 hours per week