Latest news with #Appetite
NDTV
13-06-2025
- Health
- NDTV
What Happens To Your Body When You Eat Too Many Carbs
We all know that carbohydrates fuel the body. In Indian homes, they are practically the foundation of every meal, whether it is rotis, rice, or a quick plate of snacks. While carbs are important for energy, balance is key. Too much of a good thing can mess with more than just your jeans. A carb-heavy diet can quietly throw your body off track, especially if you are loading up without even realising it. Some of the signs are so subtle, they often slip under the radar. If you have noticed a shift in your weight, energy levels or even your mood lately, it might be time to take a closer look at your plate. These five signs might just confirm what your body has been trying to say. Here Are 5 Things That Happen To Your Body When You Eat Too Many Carbs 1. You Are Constantly Hungry If you feel like you just ate and are already rummaging for a snack, blame the carbs. Especially the refined ones. A 2014 study published in Appetite found that simple carbs like white rice and bread digest fast, spike your blood sugar, and then crash it just as quickly. That crash tricks your body into thinking it is still hungry, even when it is not. So yes, even a full thali can leave you reaching for chips within the hour. Try switching to complex carbs and adding more fibre and protein to keep the hunger in check. 2. Your Energy Keeps Dropping You eat, you feel pumped, and then suddenly - bam - you are crashing harder than your Monday motivation. These post-meal slumps are classic signs of a carb-heavy meal without enough fibre or protein. When your blood sugar spikes and drops too fast, your energy goes down with it. Sluggishness, brain fog, and that irresistible urge to nap right after lunch? They are not just 'office vibes', your diet could be dragging you down. 3. Sudden Weight Gain Is Showing Up Your clothes are tighter. The weighing scale is not your friend. But your routine has not changed. The culprit might be those extra helpings of white rice, maida treats, or sugar-loaded snacks. A 2023 study in The BMJ points out that unused carbs get stored as fat, especially if you are not moving enough. This is not about cutting carbs completely. It is about keeping a check on portions and balancing your plate better. 4. Your Mood Is All Over The Place If your fuse feels shorter than usual or you are swinging between low and lower, your high-carb diet might be behind it. Refined carbs can mess with your blood sugar levels, and that ripple effect does not just stop at energy dips. Mood changes, anxiety, and even feeling extra irritable could be linked. A more balanced mix of nutrients might help bring that emotional rollercoaster to a gentler pace. 5. Your Skin Is Not Happy If your skin has been breaking out more than usual, and your skincare routine is still on point, you might want to zoom out to your diet. A high intake of processed carbs and sugary foods can spike insulin, affect hormones, and trigger inflammation - none of which your skin loves. The result? Acne, dullness, and an oily sheen you did not sign up for. If you are hunting for snack swaps that are satisfying without sending your sugar levels into a spin, we have some easy, healthy options waiting for you.
The Irish Sun
10-06-2025
- The Irish Sun
I only ever travel on a budget – how I find the cheapest place to eat in every city I visit
WHETHER a foodie or not, when away on holiday you have to eat - but you may not always want to splash out. Whilst you might want to splash out on one boujee meal during your holiday, spending hundreds on food is not always the aim of a trip away. 10 I have travelled all over the world, but always on a budget Credit: Cyann fielding 10 As a result, I have found some top ways to make sure I get to eat great food but on the cheap Credit: Cyann fielding But finding cheap places to eat, whilst still maintaining quality or feeling the experience of a place can be hard to find in a city you don't know. Over the years I have travelled, I am usually on an extremely As a result, I have collated my go-to resources for finding good eats, on a budget. Too Good to Go and Olio Food apps have been around a while now, and if you aren't already using Too Good To Go you are missing out. Read more about restaurants There are others too like Olio, but I do find Too Good To Go is the best. I have used the app both in and around the UK, but also in Barcelona , New York and San Francisco. Whilst some places have better offerings than others, new restaurants, cafes and eateries are constantly partnering with the app. In New York, I managed to pick up two stuffed-to-the-brim salad boxes with rice, lettuce, meat, and veggies for just $6. Most read in News Travel I have used the app multiple times whilst living in London too and my best purchases have included a Toby Carvery for £4 and a box of six Crispy Creme doughnuts of my choosing, for £3.59. Too Good To Go operates in 19 countries including many European, North America (Canada and the United States) and Australia. Gok Wan opens table-less restaurant where diners are served their food from the floor Olio on the other hand is a food-sharing app used in over 49 countries. Lots of the time, instead of full meals or cafe treats you can get on Too Good To Go, on Olio you can get free food like veggies and bread. Markets and Street Food There is no question that markets and street food are great places to grab a bite. And whilst some markets can be expensive, there are many that offer great deals and the food is still top notch. Each city tends to have a least one food market, but also in places like dogs for a few dollars. 10 This includes using a variety of apps, like Too Good To Go Credit: cyann fielding Most market finds in and around Europe have cost me less than €10, and typically if you watch out for portion sizes before ordering - one meal can be shared between two. This is something I often do when travelling with my sister to cut down costs. Tastecard, Appetite and Neotaste New deal apps arise all the time - especially if you are like me and live in the capital. Ones like Tastecard have been around for a while and give customers a discount to many restaurants in the UK and Ireland. Typically, the discount is up to 50 per cent or two meals for the price of one. Two newer kids on the block are Appetite and Neotaste - and I am already using both apps. Appetite is like a social media-slash-dating site for food. You essentially have offerings on the app that you swipe on 'to try', 'skip' or 'been'. 10 Going down less tourist-y streets is often having lower prices Credit: cyann fielding There is also a map function, to see place near you. Prices are indicted by '£', with more '£' meaning more expensive. Neotaste, on the other hand, comes from foodie content creator, You do need to pay for a membership which starts from £2.99 a month, but it gives you discounts and even some freebies at some great places across different cities. The app currently operates in five UK cities, Google Maps Whilst many know you can search for places to eat on Google Maps, many also forget that you can filter these places by price. Simply find the city you are in on Google Maps, and search something like 'restaurant', 'food market' or 'cafe' depending on what you want. Once searched, in the top left hand corner of the map, you will see a price tab. 10 But eating on the cheap doesn't mean you don't get the same experience as spending more money Credit: cyann fielding Click on it and you will get a drop down menu of different pound signs. I tend to select '£' and '££' to filter out the more expensive places, and see the cheaper spots near to where I am at the time. Bib Gourmand I only discovered Bib Gourmand recently and have quickly become obsessed. Via Michelin Guide's website or app, you can filter for an option called 'Bib Gourmand' which Michelin Guide describes as "good quality, good value cooking ". These places have not quite received a Michelin star - but this means they are still great spots. The award recognises restaurants that offer high-quality, satisfying meals at an okay price. Bib Gourmand is still a mark of excellence for restaurants, but you will be getting food for way less than you would at a Michelin star restaurant. Also, after selecting the filter, each restaurant will have either '£' or '££', indicting even the cheapest sites. 10 Some sites like Bib Gourmand allows you to eat at top places for less Credit: cyann fielding Area/Profession specific discounts Area and profession specific discounts are a great perk to be more aware of. If you are a student with an ID card, this will be accepted in most countries as proof you are a student. Not only will this help you get into attractions for less, but particularly at big chains, get food for less too. In the UK, Blue Light discount also gives emergency service workers great deals. Depending on where you work too, there may be area discounts. For example, if you work in and around London Bridge - there are discounts and offers available via a London Bridge virtual discount card. 10 There are also specific discounts depending on your profession Credit: Cyann fielding Backstreets I'm not telling you to go down dark alleys in search of cheap eats, but often the streets behind main tourist thoroughfares have the same food options for a fraction of the value. In With my tummy rumbling, I dived into a deli and picked up a large sandwich for around €5. When then cutting back on to the next street, I walked past a similar eatery selling sandwiches for €10. Keeping your eye out and taking different routes certainly does sometimes pay off. 10 It is worth looking at portion sizes too, to see if you can split a meal between two people Credit: Cyann Fielding TikTok and Instagram If you are an avid pre-planner like myself, then TikTok and Instagram are great resources for finding cheap places to eat. It might be a little time consuming, but after 10 minutes of scrolling on the a hashtag 'X' city cheap eats, you will find a few places. I will then go onto Google Maps, pre-save the place and keep doing that until I feel I have enough places saved. Then when in that city, and hungry, I will simply open my Google Maps and see the pre-saved eating spots closest to me and head to one. MealPal Each time I head to the states, I find it trickier than imagined to find cheap eats. Typically, portion sizes are bigger. 10 Food markets are also a great option for quick eats Credit: Cyann fielding But often I find I am spending an excessive amount of money , to throw half the dish away as I can't carry it around with me. Whilst MealPal is now available in London too, it is widely available across America - including Boston, Chicago, Miami, Washington D.C and Seattle. You can also use it in Sydney, Singapore and Toronto. What is great about MealPal is it champions itself on meals under a certain price - for example, less than £5 in London and less than $6 in America. Plus, the 10 Just because you have a budget, doesn't mean you will miss out Credit: cyann fielding
Indian Express
06-06-2025
- Health
- Indian Express
The ‘3-2-1 rule' can prevent overeating; here's how this structured approach works
Most people eat until they feel full, but research suggests that stopping earlier may lead to better digestion, weight management, and overall health. This is where the 3-2-1 rule, which helps to understand satiety and promote mindful eating habits, comes in. According to clinical dietitian Garima Goyal, stopping before feeling full benefits metabolism and digestion. The 3-2-1 rule is a structured approach to controlling food intake and preventing overeating: 3 minutes: Pause before eating to assess your hunger levels. This step helps distinguish between true hunger and emotional or habitual eating. 2 minutes: Slow down while eating by chewing thoroughly, savouring each bite, and putting down utensils between bites. 1 minute: Stop eating before feeling full and wait for satiety cues to kick in. By following this rule, individuals can develop greater awareness of hunger and fullness signals, leading to better portion control and healthier eating habits. The science of satiety The sensation of fullness is regulated by the gut-brain axis, a communication system between the digestive system and the brain. 'It takes approximately 15-20 minutes for the brain to register fullness after eating begins, as observed in Appetite (2010). By stopping a few bites before feeling full, the body gets time to process satiety signals, preventing overeating,' said Goyal. The role of chewing and digestion Chewing food slowly enhances digestion by: *Breaking down food more efficiently, aiding nutrient absorption, as reported in the American Journal of Clinical Nutrition (2020). *Triggering the release of hormones like cholecystokinin (CCK) and peptide YY (PYY), which signal fullness to the brain, according to a study in the Journal of Endocrinology (2012). *Slowing down eating has been linked to reduced calorie intake and better metabolic responses, as noted in the Journal of the American Dietetic Association (2008), Goyal described. Preventing overeating and post-meal discomfort When individuals eat too quickly or wait until they feel full, they are more likely to consume excess calories. Overeating can lead to: *Post-meal lethargy is due to a high insulin response. *Bloating and digestive discomfort from excessive food volume. *Increased risk of metabolic disorders like obesity and insulin resistance. *People have different metabolic rates, so adjust the method based on personal hunger signals. *Watching TV or scrolling on your phone can lead to mindless overeating. *Choose fibre-rich, protein-packed foods that help sustain satiety longer and work well with the 3-2-1 approach. *Sometimes, thirst is mistaken for hunger, leading to unnecessary eating. *Consistency or applying the rule at every meal helps train the brain to recognise natural satiety cues. The 3-2-1 rule offers a simple yet scientifically backed way to prevent overeating and promote mindful eating. 'Incorporating this method into daily life can lead to long-term improvements in eating habits and overall well-being. A small but significant step toward healthier living,' shared Goyal. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
Vancouver Sun
06-06-2025
- Lifestyle
- Vancouver Sun
Eat like a celebrity: Vancouver personal chef Mikaela Reuben pens plant-forward cookbook
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Mikaela Reuben's cookbook all started with a road trip. 'I gathered a few girlfriends, one was a photographer, one was a food stylist, and we spent the summer travelling from destination to destination throughout British Columbia,' she recalls of the trip that kicked off in 2019. Their road trip took them to some of their favourite places in the province, including Hornby, Saltspring and Galiano islands, as well as Squamish and Whistler. When she looks at the book now, she recalls a 'lot of laughter and a little confusion at times' during the process. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 'I'm so proud of what we created,' she says. It was a backward way of creating the compilation of eats, considering that she hadn't yet decided which of the recipes she's cooked up during her 10-plus years as a personal chef would be featured. 'We were using the markets and the kind of situations we were in to develop the recipes,' Reuben recalls. Thankfully, the Victoria-born, Vancouver-based food creator had plenty to pull from for her first book, titled Eat to Love: Where Health Meets Flavor: 115+ Nourishing and Adaptable Plant-Forward Recipes from a Nutritional Chef (Appetite by Random House, $40). 'I was cooking things that I knew my clients had loved, and then I had to kind of go in and tweak after and make sure that each recipe worked,' she says. With the aim to match maximum nutrition with maximum flavour, Reuben's recipes are intentionally adaptable to suit preferences and dietary needs, including vegan, dairy-free or grain-free alterations. 'I've tried to build out the recipes so that they are usable, or potentially usable, by a wide audience,' she says. Praise from some of her celebrity clients, such as supermodel Karlie Kloss, Owen Wilson and Woody Harrelson, for the B.C. chef's cooking are peppered on the back of the new hardcover tome. Reuben also received high praise for her cooking from Vancouver's own Ryan Reynolds and his wife, Blake Lively, who are clients. 'The care Mikaela puts into every detail is unmatched. From the exciting flavours to the specificities of the health benefits, she cares about it all … and you can taste it,' they said in the book. The nutritionally focused chef takes a whole-food, plant-forward approach to cooking. That angle is informed by her background in sports, dance, kinesiology, physiotherapy and nutrition. 'I just realized that in all of this body stuff I was focusing on, there was the food aspect missing,' Reuben says of the shift away from bodywork to body fuel. 'For me, one can't exist without the other.' She found her way into the world of personal cheffing by chance, encountering the late Hollywood caterer and personal chef Wayne Forman in a friend's kitchen where she was cooking a meal. Impressed by her dish, Forman and Reuben stayed in touch. One day, she picked up the phone and it was Forman on the line asking if she might be available to cook for a client. That call would change her life. 'The next day at school, I asked for a year leave of absence, and I bought a one-way ticket,' Reuben says. 'I ended up never going back.' Reuben worked with Forman, who catered films and cooked for stars, as well as cooking on the road for bands such as The Red Hot Chili Peppers, for a few years. Busy with his own business, he ended up passing clients along to Reuben to help her create her own roster. 'He really, truly gave me one client that believed in me from the beginning, and I ended up working with him for a few years,' she says. 'And to be honest, once I kind of mastered the art of food and healthy food tasting good, I continued to get clients through word of mouth from different communities and networks.' Spending about six months a year back home in B.C., the rest of her time is spent travelling the world as a personal chef to celebrities or working as a consultant. 'I'll teach other chefs how to use healthy ingredients if they're maybe really well trained in culinary but they don't know a lot about nutrition,' she explains. 'Or, if someone's an aspiring chef, and they know a lot about nutrition because they've taken some classes, I'll go in teach them a little bit about cooking.' With Eat to Love, Reuben brings that knowledge to other people's cooking. 'It's for anyone that is curious about bringing a little more health and flavour into their kitchen,' Reuben explains. The book also includes information such as pantry staples to help readers easily stock their shelves like Reuben does. 'People can reference what's in my pantry and what I used to create the whole book,' she says. When prompted to pick a favourite recipe from the collection — a question that makes most cookbook authors cringe — Reuben pointed to a sauce section in the book rather than a single recipe. 'If I were to tell any reader to do one thing, it would be to look at my green sauce section. There's a cilantro pesto, a regular chimichurri, and a chermoula,' she says. 'Just to inspire people to add even more herbs into the cooking … 'Herbs are being neglected a little bit, and they offer so much support to our bodies.' Lentil Bolognese 1 tbsp (15 mL) extra virgin olive oil + more to serve 1½ cups (375 mL) diced red onions 1¼ tsp (6 mL) sea salt + more to taste 1½ cups (375 mL) thinly sliced celery 1 cup (250 mL) dry red lentils, rinsed 1 cup (250 mL) water 2 (14 oz/398 mL) cans diced tomatoes 1 cup (250 mL) roughly chopped fresh basil + more to garnish 2 tbsp. (30 mL) minced drained capers 1 tbsp. (15 mL) pressed garlic (or more if you love garlic) 1½ tbsp. (22.5 mL) balsamic vinegar 1 tbsp. fresh lemon juice ½ tsp (2.5 mL) chili flakes + more to taste (optional) Zucchini Noodles 8 cups zucchini noodles (about 4 medium zucchini) (see note) 1 tbsp. extra virgin olive oil Fresh ground pepper and sea salt to taste Note: You can cut the noodles to your desired length with kitchen scissors. Instead of spiralized noodles, you can make 8 cups of zucchini ribbons. Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper. In a medium pot, heat the oil over medium heat. Add the red onions and 1 tsp of the salt and sauté for 3 minutes. Add the celery and sauté for 3 minutes, until the onions and celery are soft and translucent. Add the lentils and water, and bring to a simmer. Stir well, then reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. Stir in the tomatoes, basil, capers, garlic, vinegar, lemon juice, chili flakes and remaining ¼ teaspoon of salt. Simmer, uncovered and stirring often, for 15 minutes, until the lentils are tender. Season with more salt or chili flakes to taste. (Store cooled sauce in an airtight container in the fridge for up to 4 days.) Meanwhile, in a large bowl, toss the zucchini noodles with the olive oil and salt and pepper to taste. Arrange the noodles on the prepared pans so that they are lying flat (overlapping is OK). Place both pans in the oven and roast for 5 minutes, until the zucchini noodles are steaming and softening. Serve the zucchini noodles topped with the lentil Bolognese, sprinkled with salt and, if using, chili flakes, and garnished with olive oil and basil. Makes 4 servings. Excerpted from Eat to Love by Mikaela Reuben. Copyright © 2025 Mikaela Reuben. Photographs by Robyn Penn. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
The Citizen
29-05-2025
- Entertainment
- The Citizen
Times Square turns International Burger Day into month-long celebration
To celebrate International Burger Day, Times Square has transformed the day into a month-long celebration with two of its local restaurants offering mouth-watering burgers. The day is celebrated globally on May 28 every year and marks a celebration of the iconic and versatile burger. It is dedicated to honouring the delicious combination of a juicy patty, fresh toppings, and a soft bun that has become a culinary staple around the world. Sous chef Kgomotso Comfort Modise explained the meaning behind the day. 'We have realised that people love fast food, they want it fresh, tasty and well done; that is what keeps them coming for more.' Both restaurants marked the day with exclusive burger specials, offering the Appetite burger and Wagyu burger. Burger enthusiast Gugu Hadebe acknowledged the celebration. 'It is a great concept, especially for burger lovers like me. My favourite burger is the baconater because I'm a lover of bacon. I'm a burger fan in general, and it's mostly my first opinion meal,' she said. She emphasised that Burger Day must remain an annual celebration. 'It is a great concept for burger lovers and it's something to look forward to every year,' said Hadebe. Another burger enthusiast, Lesego Mojela, echoed the same sentiments. 'As a burger lover, I hope events like this can be hosted more often. As much as it is international, it must be made more relevant for people to indulge in different burgers.' ALSO READ: Latest crime stats paints complex picture for Centurion communities Do you have more information about the story? Please send us an email to bennittb@ or phone us on 083 625 4114. For free breaking and community news, visit Rekord's websites: Rekord East For more news and interesting articles, like Rekord on Facebook, follow us on Twitter or Instagram or TikTok. At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
