Easter – a time for family and lots and lots of chocolate. While these things make us feel great at the time, we all know overdoing it can leave us with a headache.
Sugar wreaks havoc on the human body, so how can someone limit the damage done by overindulging at Easter time?
The first thing to avoid doing to going cold turkey, according to Dr. Mike Roussell.
Sugar is an addictive substance, and starving the body off it can make a person feel horrible and have them reaching for the sweets again in no time.
“Wait until your body feels hungry again and eat a small protein- and fiber-rich meal like broiled salmon and roasted broccoli,” Dr Mike suggested on Shape.com.
He claimed this meal will regulate blood sugar and help control hormones and cravings.
Dr Mike said drinking a lot of water is vital to get the body running smoothly again.
“This will help you burn off that extra sugar, as well as the water weight that goes along with it,” he added.
Eating cinnamon could help to kick start the body again after a sugar binge, according to the healthcare professional.
Dr Mike said: “Cinnamon is another compound that can improve your body’s ability to metabolize and use carbohydrates. Research shows that you can experience this effect with one tablespoon of cinnamon added to a meal.”
The effects of sugar on the body can be fairly shocking, damaging teeth and causing sickness.
Fifteen minutes after eating chocolate “sugar and bacteria in the mouth mix together to form an acid, which punishes tooth enamel,” Dr Wayne Osborne told the Independent.
After 30 minutes the body starts storing sugar at the liver as fat.
The heart rate will also increase and the body releases cortisol to calm itself.
After this comes a huge crash, causing a headache and nausea.
“In some instances, the immune system can be inhibited for up to five hours after a binge,” Dr Wayne said.
However, according to Dr Naila Arebi, Consultant Gastroenterologist at St Mark’s Hospital, chocolate can lower blood pressure.
The benefits of chocolate depends on the type of chocolate people choose from the supermarket aisles.
“The more favourable and healthy variety stems from its source, the cocoa bean.
“Fermentation in the bean and subsequent extraction generates cocoa butter and releases a variety of vitamins and minerals such as potassium and anti-oxidants.”
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