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Foods against spring tiredness (and not only)


The transition from winter to spring brings with it a series of more or less important ailments that we have to deal with. Among the most common ones that affect the majority of people are: tiredness, exhaustion, drowsiness, mood swings, sense of restlessness, hunger pangs. A correct diet, based above all on seasonal foods and a nutritional heritage that takes into account any deficiencies of the period, and is therefore rich in vitamins and mineral salts, can help to counteract the phenomena that characterize the seasonal change.

There are various factors that affect the well-being of the organism: we sleep less (the sleep-wake rhythm undergoes changes due to increasing sunlight); the days become longer and alter the perception of tiredness, much more time is spent outdoors and physical activities are increased.

There may also be little-known causes behind the loss of energy.

Spring season change symptoms

Climate changes, the increase in daylight hours and changes in daily habits lead to substantial adaptation difficulties. During the transition from winter to spring, disorders may occur, such as:

What to eat if you oversleep?

Another typical aspect of the change of season from winter to spring is the tendency to feel sleepy, even during the day. To counteract this disorder, obviously different from narcolepsy which has causes that also reside in related dysfunctions and pathologies, nutrition can come to the rescue. Among foods the most suitable vegetables with an energizing power are those that are seasonal and red in colouruseful for tone the body, reactivate circulation, increase the flow of oxygen in the blood.

They are, for example:

  • tomatoes: rich in lycopene, vitamins of the group B, ascorbic acid, vitamin D and, above all, vitamin E, which ensure antioxidant and vitaminising properties.
  • strawberries: rich in vitamin C, potassium and folic acid (but also histamines, so be careful of allergic reactions)
  • Beetroot or red turnip: rich in mineral salts, potassium, iron, calcium, phosphorus and sodium. As regards the vitamin profile, the following stand out: B1, B2, B3, A
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