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Many make this nutritional mistake during quarantine

Many make this nutritional mistake during quarantine
Many make this nutritional mistake during quarantine

Most of the people now have a lot of time to cook and bake. We reveal which nutritional trap you should be wary of now.

Are you making this mistake?

Most are currently spending a lot of time at home and have plenty of time to cook and bake. David Asprey, founder of the “Bulletproof 360”, however, warns against falling into the food trap. Because while there was a real hype about baking (especially homemade bread and banana bread are currently very popular), unfortunately, you run the risk of consuming too much gluten.

According to Asprey, gluten from wheat-containing (whole grain) cereals promotes inflammation and contains hardly any nutrients. His recommendation: gluten-free cereals such as coconut, tapioca, almond, or rice flour. These types of flour are not automatically low carb but are rich in vitamins, fiber, and co.

Gluten doesn’t make you fat. However, it is important, especially in quarantine times when movement can be neglected, not to feed the body exclusively with simple carbohydrates. This causes the blood sugar level to falter and leads to food cravings – often the beginning of a vicious cycle.

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What's your Sunday plan? Here it's bakingday today, making some sourdough bread for the evening. And it's a beautiful sunny day, so thinking to do some gardening too. Hope you have a wonderful day, enjoy. . . . . #slowmorning #mymagicalmorning #slowlivingforlife #leivonta #ihanitsetehty #hapanjuurileipurit #leipä #leivontapäivä #bakersgonnabake #foodfluffer #feedfeedbaking #bakingbread #sourdoughbaking #nordicfood #scandinavianfood #foodstylist #wanderingtales #alliseeispretty #soppa365

A post shared by Hanna | Baking + Photo (@momentsandays) on

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Written by Noroman

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