Food To Eat In Cold Weather And Why The Winter Fat?

The cold season calls for a special diet. Sugar increases the level of the good mood hormone serotonin in the brain, but kale and roast goose also help us through the winter. To avoid the winter fat, you would want to add a natural fat burner to your daily meal intake. LeanBean, according to reviews is a good choice to avoid winter fats. Read Leanbean full review with detailed buyer guide here. 

The Winter Fat Is Back!!!

In the cold season of the year, people eat more than usual. According to a study by the “New England Journal of Medicine”, people weigh half a kilogram, but sometimes two kilograms, more in February than in the previous summer. They are stubborn pounds that can add up from year to year.

One possible explanation for the winter fat would be that fewer calories are consumed in the cold season because you exercise less outdoors. But that explanation is not enough, as researchers at the University of Texas found out. For six years, the nutritional psychologist documented the eating behavior of over 300 test persons averaging 32 years of age, not only relying on their own statements but also interviewing people around them.

It turned out that in the last three months of the year the subjects ate much more than usual. During this time they ate an average of 222 kilocalories more per day than in spring. That corresponds to a difference of around 14 percent.

In winter the appetite is higher

After all, you can comfort yourself with the fact that with increasing age, less and less winter fat is put on. Research at the University of Massachusetts found, 45-year-olds eat only 86 kilocalories more at the beginning of winter than in spring. But overall there is a tendency. If the days get shorter and colder, significantly more is eaten than usual.

But where does the strong winter appetite come from? Researchers suspect that the remains of a “chipmunk instinct” are supposed to create a cushion for the barren winter. That made sense for the Stone Age man, there was hardly a more reliable food depot for him than the fat on his own body.

It’s different in today’s industrialized nations, and you have a stable range of dishes there in every season – but it can take several millennia for archaic behavior to recede. And so we still eat a pad of fat for the winter to this day.

Eat at every opportunity

Another research from Monell Chemical Senses Center in Philadelphia, on the other hand, sees other reasons for the strong appetite in winter. Months that fall in the winter season simply offer many opportunities to feast. In addition, you stay longer in the kitchen, so that you would inevitably come into contact with stored food or leftovers more often.

The winter appetite, as has been demonstrated in laboratory tests, is primarily directed towards foods rich in sugar. Possibly this should create a kind of prevention and self-therapy of the notorious winter depression. Because sugar ensures that larger amounts of the amino acid tryptophan can get into the brain to be processed into serotonin – and this messenger substance is considered a good mood hormone. The more sugar there is in food, the more raw material is available to the brain as a good-mood agent.

Serotonin as a remedy for the winter blues

But the winter affinity for sweets harbors the problem that too many calories are consumed. If the person then feels too fat, there is a threat of the winter blues. Therefore, it would be better for your mood to eat less sugar. Instead, another food should be on the plate. Scientists from the University of Texas have found particularly low vitamin D levels in depressed patients. At Tufts University, researchers were also able to demonstrate metabolic pathways in the brain in which the vitamin is involved.

So there is a lot to suggest that the lousy winter mood depends not only on the serotonin but also on the vitamin D status. Because both sink into the basement, the shorter and weaker the sun shines.

The production of vitamin D in the body is stimulated by the UVB rays of the sun, which in winter – not least because people spend more time in closed rooms – hardly come into their own. In evolution, various safety strategies have emerged by which the vitamin level can still be maintained.

Connection Of Mushrooms And Nature

Mushrooms are of great importance for life in and on the ground. Above all, a certain symbiosis between fungi and plants plays a central role.

Mushrooms: Teamwork in nature

psilocybin microdose

There are assumptions that it was only through this “cooperation” that the plants were able to develop the land as a habitat for themselves. Around 90 percent of all plant species are in symbiosis with one type of fungus. The symbiosis itself is referred to with the somewhat cumbersome term “mycorrhiza”. The fungi involved are accordingly called mycorrhizal fungi.

We are mostly only aware of the psilocybin microdose and the above-ground fruiting bodies of these mushrooms, some of which are collected as edible mushrooms. Certain plants live in symbiosis with certain fungi, such as the birch with the birch mushroom, the oak with the boletus and the larch with the larch boletus.

But what does this collaboration between fungus and plant look like? With their fine hyphae, the mushrooms form a network in the soil, the so-called mycelium. With this network, they enclose the fine roots of the plants and sometimes even penetrate them. Since the fungal threads are significantly thinner than the plant roots, the surface area increases by a factor of 100.

Mushrooms as helpers of nature

In fact, the fungal threads help or take over the task of the root hairs and supply the plant with nutrients and water. Above all, they can absorb phosphate and nitrogen from the soil, nutrients that the plants themselves have difficulty in accessing because the mushrooms are not exactly squeamish about their nutrient procurement.

Although they primarily decompose dead plant and animal material, some also use living “material”. They lay deadly traps in which roundworms, for example, are captured. The animals are then immediately decomposed and the nutrients are passed on to the plants accordingly.

But the improved water supply also offers significant advantages for the plants, especially in extreme locations. For example, they can cope better with longer dry phases with the help of mushrooms. In return, the mushrooms receive carbon compounds from the plants, such as sugar and starch, which in turn cannot be produced by them.