Sugar & relaxation – hunger or thirst?

During Summer the pace slows down and we can take the time to reflect/relax/take a step back to start new habits before the September “back to school” rush.

It’s also a time when we tend to enjoy more sweet food. Ayurveda explains why.
In Ayurveda the sweet taste is one of the tastes that helps to cool down the body being made up the elements of water & earth.The water component is important. When our cells are dehydrated they hold on to toxins rather than letting them go.

When we become stressed our body produces more heat, and the cells dry out. At this time our body may require more water to support its reaction to stressors. Our individual reaction to stressors produces toxicity resulting in acidic chemistry within the body. The more acidic (=dehydrated) we are, the more the body needs water to neutralise the acidity and flush out the toxins (a reason why we may urinate more when we drink more at this time).  Flying, for example, is stressful/ dehydrating for the body so, in addition to our normal water intake, it’s useful to drink a glass of water for every hour you are in the air.

So we may be able to understand why some people who are dehydrated may have a tendancy to want to eat more sweet & sugary foods in summer.

What can be done to manage sweet cravings and stay cool & hydrated
Here are 3 simple ideas!
1. Have a glass of water the next time you feel hungry.  Mild hunger pangs come sometimes when in fact you are just thirsty.
2. Eat plenty of fruits and vegetables – some are up to 80% water!
3. Have a water schedule – the body likes routine. For example, drink a glass an hour after breakfast, one an hour before lunch etc. Drink water away from meals as far as possible. If you forget and feel thirsty during a meal, sip warm water /herbal tea but not cold water, which will impair efficient digestion of food.

The following recipe is a classic Ayurvedic one for keeping the body hydrated at any time of the year!
Cumin, coriander, fennel tea
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1 litre boiling water

Place the seeds in a heat-resistant jug/teapot. Pour the boiling water over it. Leave to steep for 10-15 minutes. Sip & savour.

What next?
Choose at least one idea to put into practice in the coming week that you can continue for the next four weeks.
I’m happy to answer your questions to support your choice so feel free to contact me. 🙂