. However, I’m also a former chef – my first career was as a cook – and so the starting point for me was both that love of food and an urge to better understand the science of it.Nowadays, more and more people know about the important role gut health plays in all of this. Historically, we have spoken aboutI wanted to know how to put a meal together that makes you feel great not just in the moment – when something– but for the next hour, or day, or week.
My go-to is breakfast is based around pumpernickel bread, which has about six grams of fibre per slice. I have it with two eggs and some avocado and will also sprinkle on some nuts and seeds. If I want to mix it up, I’ll have Bircher overnight oats with kefir, chia seeds and some cinnamon. TheseWe all know fruit and vegetables are good for us, but I think few people realise that eating them can actually, according to research.
Also, this is in healthy adults. A lot of studies on cognition tend to be in older adults who are already in theI always cook double whenever I cook anything, so that I can either have it again or roll it over into a different meal by adding different things to it.
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