Should you Graze?

You're reading Should you Graze?, originally posted on Pick the Brain | Motivation and Self Improvement. If you're enjoying this, please visit our site for more inspirational articles. Grazed and confusedGrazing is picking at food little by little so that you're continually eating as opposed to eating only at mealtimes. Have you grazed and been confused for so long it's not true? Alright, I admit it, it may be punny but it's not very funny. The point I'm trying to make is that grazing on food can be confusing and here's why. 50 shades of graze When you graze, there are many questions you can ask yourself. For instance, are you eating because you're actually hungry? Or because it's expected? Because others insist that you do? Because there's nothing else to do? Because it's a holiday and there's free food about? Or because you've been good all week so you feel like you can afford to “cheat?” These are just some of the reasons why people graze. If you're eating throughout the day, then discerning if you're eating because you're actually hungry can be difficult. You may not be able to tell why you're eating and may continue eating simply because you're eating. This can obviously work against you if you're trying to lose weight. While I think calories in/calories out is highly oversimplified, it will matter if you overdo it. Not so grazeFor most people, eating meals at set times of the day is ideal. You get accustomed to how much food you need, you can pla...
Source: PickTheBrain | Motivation and Self Improvement - Category: Consumer Health News Authors: Tags: featured health and fitness self improvement grazing health trends pickthebrain Source Type: blogs

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Authors: Kalra S, Sahay R, Tiwaskar M PMID: 31325271 [PubMed - in process]
Source: Journal of the Association of Physicians of India - Category: General Medicine Tags: J Assoc Physicians India Source Type: research
Conclusion: AGP is one of the most recent, innovative developments that are being used to monitor Glycaemic variability in DM patients. AGP is generated from the Flash Glucose Monitoring device which is like a CGM device attached to the patient for a maximum period of 14 days, which checks the ISF glucose at every 15 minutes. We are able to get a Glycaemic variability curve, a median, a modal, various percentiles and statistical data generated through this. AGP study in the patient provides the doctor with an opportunity to have a complete glycemic picture of the patient l. It offers a reliable, predictive, standardized vi...
Source: Journal of the Association of Physicians of India - Category: General Medicine Tags: J Assoc Physicians India Source Type: research
Conclusions: This study demonstrates that Oral candidiasis is the commonest opportunistic infection in HIV patients and Tuberculosis is the second most common. The incidence of opportunistic infection is higher in the older age groups, males and patients with lowCD4 count. PMID: 31325258 [PubMed - in process]
Source: Journal of the Association of Physicians of India - Category: General Medicine Tags: J Assoc Physicians India Source Type: research
Conclusions: Linagliptin is not effective in reducing HbA1C and glycaemic variability in relatively well controlled T1DM patients. PMID: 31325257 [PubMed - in process]
Source: Journal of the Association of Physicians of India - Category: General Medicine Tags: J Assoc Physicians India Source Type: research
We report this case to highlight the possibility of afebrile dengue in endemic areas. PMID: 31324095 [PubMed - in process]
Source: Journal of the Association of Physicians of India - Category: General Medicine Tags: J Assoc Physicians India Source Type: research
Conclusion: Preventive health care practices among the doctors are low. There an urgent need for them to follow good health care practices which they in turn can advocate to their patients. PMID: 31324085 [PubMed - in process]
Source: Journal of the Association of Physicians of India - Category: General Medicine Tags: J Assoc Physicians India Source Type: research
Publication date: Available online 22 July 2019Source: Food Quality and PreferenceAuthor(s): Tina A.G. Venema, Floor M. Kroese, Emely de Vet, Denise T.D. de RidderAbstractIn recent years there has been increased attention for nudging as a tool to alter consumer decisions. While nudges should in theory preserve freedom of choice by respecting consumers’ preferences, empirical scrutiny of this claim is sparse. This research investigates the effectiveness of a center-stage nudge to encourage the consumption of a small portion size of soda. Specifically, in all studies we measure the extent to which strong preferences th...
Source: Food Quality and Preference - Category: Food Science Source Type: research
Publication date: Available online 22 July 2019Source: Food ChemistryAuthor(s): Lucia De Luca, Rosalia Ferracane, Paola VitaglioneAbstractThe contents of N-acylphosphatidylethanolamines (NAPEs), N-acylethanolamines (NAEs) and endocannabinoids (ECs) in 43 food products were assessed and daily intakes, based on consumption of Mediterranean, vegetarian and Western diets, were simulated. NAPEs and NAEs were more abundant in plant-based foods than in animal food products; NAPEs were in the ranges 0–4032 vs 4–398 µg/g dw and NAEs were in the ranges 0–35 vs 0.1–0.7 µg/g dw, respectively while E...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 22 July 2019Source: Food ChemistryAuthor(s): Shima BehkamiAbstractFruits and vegetables play an important role in human nutrition. Study of the contamination sources which result from farming activities is of importance. For this reason, a chitosan–graphene oxide nanocomposite film was prepared and implemented as the extractive phase in thin film microextraction of six organophosphate residues (OPPs) in the samples using high-performance liquid chromatography. The optimized method was validated and the limits of detection (0.7–1.2 µg l-1), limits of quantification (2.3&n...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 22 July 2019Source: Food BioscienceAuthor(s): Yang Hu, Chunhong Piao, Yue Chen, Yanan Zhou, Dan Wang, Hansong Yu, Baojun XuAbstractThe soybean residue (okara) with high moisture content has generally been discarded, which has led to economic loss and socio-environmental problems. The effects of solid state fermentation using Kluyveromyces marxianus on the nutritional components, beany odor and processing properties of soybean residue were studied. The results showed that K. marxianus fermented soybean residue (FSR) had an increase in crude fat (24.5%), soluble dietary fibers (158%) and po...
Source: Food Bioscience - Category: Food Science Source Type: research
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