Eating Tips to Boost Your Metabolism

by Samantha Mark, RD, CDN

Metabolism is defined as the process by which your body converts what you eat and drink into energy. Various body functions require energy, including breathing and blood circulation. Another (obvious) influence on your body’s energy requirements is physical activity. This will vary from person to person. Researchers regularly  look into which foods might have a significant impact on our metabolism. To keep your body operating at it’s best, most experts agree on the following:

  • Consume food within 30 minutes of completing a workout. (It helps your body to replete properly by providing nutrients in a timely manner.)
  • Eat breakfast every morning, preferably within an hour of waking. (It simply gives your body the energy it needs to start the day.)
  • Stay well hydrated. Gender, age and activity level will play a role in determining one’s fluid needs. However, it is important that you consume enough to nourish yourself. Start with 6-8 glasses daily and increase from there. If you are training for an event, you need to determine how much fluid you lose so you can replace it. Another easy trick? Check your urine, aim for clear.
  • Try not to go more than four or five hours without food. Small, healthy snacks can help you stay nourished between meals. Snaking will also help you avoid over eating at mealtime.
  • As far as looking for specific, individual foods to increase your metabolism, your best bet is to eat a well-balanced diet with lean protein, whole grains, low-fat dairy and an appropriate amount of fruit and vegetables. While certain teas and spicy foods have been looked into for their effect on metabolism, you can keep on consuming them, but do not depend on them alone to keep your metabolism going.
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One thought on “Eating Tips to Boost Your Metabolism

  1. some of the tips for healthy life style are Never skip your breakfast, drink as much water as possible, chew your food well before swallowing and never take more time to eat your food.

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