Afternoon is not trapped. In addition to adequate sleep, the relationship between lunch and lunch is very close.
Song Xin, a dietitian at Beijing Chaoyang Hospital, Capital Medical University, explained that when the stomach and intestines begin to digest food, the blood will concentrate on the gastrointestinal tract and absorb nutrients. The blood supply to the brain will be reduced, and there will be feelings of drowsiness. Especially when there is too much carbohydrate in the lunch, the blood sugar production index will be very high, and the body's blood sugar will rise rapidly and then fall, and people will feel powerless and lethargic.
For the Chinese people, eating more rice and steamed bread at lunch is a normal thing. The calorie intake of carbohydrates represented by these staple foods has accounted for 2/3 of the total calorie intake of people in the country. However, as everyone knows, the glycemic index of these foods is above 80, which is almost as high as sugar. They are the "crimes" that cause people to be trapped in the afternoon.
Therefore, if you want to avoid being trapped in the afternoon, you must pay attention to lunch. First of all, slow down the body's absorption of carbohydrates. Eat more foods containing protein, such as fish, eggs, soy products, etc., eat less carbohydrates, such as rice and other staple foods. A lunch made of protein and vegetables plays a decisive role in maintaining a keen mind and clarity. Second, in the order of eating, you can drink soup first, then eat vegetables and staple foods. This will allow the stomach to feel full before eating and it will not overload the stomach. Finally, only eat eight full, or prone to cerebral hypoxia.
Soy products are processed foods made from beans such as soybeans, Green Beans, peas, and broad beans. Most soy products are tofu and its reconstituted soy milk.
China is the hometown of soybeans, and China has cultivated soybeans for five thousand years. It is also the first country to develop and produce soy products. For thousands of years, the ancient Chinese working people have used a variety of beans to create many far-reaching and widely circulated soy products, such as tofu, tofu, fermented bean curd, soy milk, soybean meal, soy sauce, bean sausage, bean curd, soybean fish, Ramie, cat ears, vegetarian wings, soy ears.
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