We all know that we get moody at times, but may be unaware that depression has been slowly creeping into our system. Although people know the connection between nutritional deficiencies and physical illness, the linked between nutrition and depression may still get into a large debate because many still believed that depression is solely emotionally rooted. On the contrary, nutrition plays a key role in the onset, severity and duration of depression.
Factors causing it may include poor appetite, skipping meals and a dominant desire for sweet foods. Several studies noted that patients suffering from mental disorders demonstrate severe deficiency of some nutrients, such as vitamins and minerals, B vitamins, amino acids and the Omega 3 fatty acids.
Supplements containing amino acids have been found to reduce symptoms as they are converted to neurotransmitters, which in turn alleviate depression and other mental health problems. Taking a closer look at the diet of depressed people showed their nutrition is far from adequate.
Depression is a disorder associated with sadness, anxiety, loss of appetite, depressed mood and loss of interest in pleasurable activities. Most people suffering from depression exhibit suicidal tendencies.
Demographic studies indicate a link between high fish consumption and low incidence of mental disorders, which could be the effect of Omega 3 fatty acid intake. Diets lacking in fruits and vegetables usually lead to mineral and vitamin deficiencies.
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Eating a meal rich in carbohydrates triggers the release of insulin, which is used for energy but simultaneously triggers the entry of tryptophan to the brain. Tryptophan affects the neurotransmitters.
Consumption of diets low in carbohydrates tends to precipitate depression. Limit your intake of carbohydrates, particularly from grains, fruits and starchy vegetables like potatoes, corn and squash to help control insulin levels and promote weight loss.
Low glycemic diets are more likely to provide a moderate but lasting effect on brain chemistry, mood and energy level. Weight loss helps lower blood pressure and lessens the risk of type 2 diabetes.
The level of protein intake also affects a person’s brain functioning and mental health. Many of the neurotransmitters in the brain are made of amino acids.
In fact, the lack of tryptophan and tyrosine is associated with low mood and aggression in patients. However, an excessive buildup of amino acids may lead to brain damage and mental retardation. Remember, too much of anything is harmful!
Your body constantly needs a supply of vitamins, minerals and other nutrients from the diet to satisfy its metabolic needs. Some special diets people follow may create additional nutrient gaps that contribute to nutrient deficiencies.
When you do not obtain enough of these nutrients over an extended period of time, the body becomes deficient and this can have negative impacts throughout the body. Before you sign up to the latest trending weight loss diet program, it pays to do your research or suffer its disastrous impact on health.
Juicing your fruits and vegetables
Juicing can be good in supplementing your nutrients, but should not be treated as a meal replacement. Understand that while it provides vitamins and minerals, the juicing process may lose the fiber that’s found in whole fruits and vegetables.
Fiber helps promote gut health and regular bowel movements, as well as satiety and hunger. Fiber intake is also a dietary contributor to reduced risk of chronic diseases, like diabetes and obesity.
Preventing a nutritional deficiency could simply mean eating more vegetables and fruits and try to maintain a balanced diet with less fast food and processed foods as much as possible. Juicing is totally different from eating whole fruits and vegetables or blended drinks.
The fructose present in fruit juice can be problematic as it is associated with increased triglyceride formation in liver cells. Triglycerides are a form of fat that can result from the breakdown of fructose in the liver.
Increased triglycerides can impair liver function and build up as plaque inside the artery walls when released into the bloodstream. Since higher intakes of fructose are associated with obesity and heart disease, drinking fruit juice in moderation can limit these risks.
Vegetables should be the key players in all your juice blends. They have little or no sugar and gives the nutrients you need to help prevent diseases, improve your energy levels, and keep you healthy even into old age.
Your goal is to pick the vegetables that produce the biggest yield in terms of taste, the most juice, and the most nutrients. Keep in mind that juicing is pretty much a nutrient express train that zooms through your body rapidly, full of nutrients.
You can juice any vegetable, but pick vegetables with high water content, like the cucumber, which is 95% water, as your base juice and then combine the base juice with the leafy greens like spinach and kale, because they are what can provide you the most nutrients.
You can juice the cucumber, broccoli, carrots, sweet potato, cabbage, celery, kale, aloe vera, kalamunggay, alugbati, spinach, kohlrabi, wheatgrass and many more. Just experiment the combination and discover taste.