Spring is one of the most anticipated seasons of the year, but in addition to extraordinary blooms and milder temperatures, it also brings with it a lot of fatigue.
So many people experience a sense of exhaustion between March and April:nutrition is a good ally to regain the right energy, here are some tips to follow.
Why are we tired in spring?
Fatigue, drowsiness, lack of concentration-this is what is known as “spring sickness,” which, despite being a temporary ailment, can worsen one’s quality of life and make one’s daily life more difficult.
But what are the causes? In most cases, climate mutations affect the body, which finds itself unprepared, thus accentuating nervous tension, lack of sleep and appetite.
Those most affected at this time of year include those with allergies, those with nutritional deficiencies (particularly vitamins and minerals), those with insomnia, and those with an unbalanced diet.
Change of season in spring: how to fight fatigue
To best cope with spring there are no specific medications, but you can improve your condition by following a complete diet and taking, when recommended by a doctor or specialist, supplements as needed, such as probiotics or specific vitamins.
L’power supply, again, is an excellent ally in regaining the right energy: During these weeks, the body needs foods that perform a supportive function for our gut microbiota, such as the yogurt and the kefir which are rich in probiotics, but also the legumes which contain iron, fiber and B vitamins.
In addition, it is advisable to put into practice simple actions that create a good sleep routine, such as avoiding overly lavish dinners, watching screens with artificial light and preferring instead to relaxing activities as a hot bath or herbal tea, trying to go to sleep at a regular time every night.
Spring feeding 5 tips
We have already seen what foods are typically spring foods. Healthy eating depends on the type of foods you choose, and seasonality is a determining factor. Here are some ingredients that cannot be missed in spring recipes:
- Among seasonal vegetables, asparagus, radishes, fennel, and arugula are great both for nutrients and for creating cold and hot dishes (such as centrifuges, salads, and side dishes ). Asparagus in particular is rich in vitamin B9, vitamin K, iron, copper, and phosphorus, and radishes are rich in vitamin C, potassium, fiber, and sulfur;
- legumes should not only be consumed in winter, on the contrary: spring is the ideal time to enjoy the first fresh legumes. Chickpeas, fava beans and peas can be added in grain salads and are rich in plant protein, vitamins, minerals, and especially fiber and iron. They are also cholesterol-free;
- Citrus, kiwi, apples, pears, strawberries and loquats are the perfect fruits for a nutritious and delicious snack or snack. Rich in vitamins, antioxidant substances, they are excellent allies of the immune system;
- for breakfast or snack yogurt and kefir are rich in probiotics, perfect to combine with fresh and dried fruits;
- Fish, particularly cod, hake, walleye, and mackerel, is also a great ingredient for a light but tasty and nutritious lunch or dinner. Mackerel, in particular, is rich in omega-3, a powerful anti-inflammatory, essential for the well-being of the heart, skin, and intestines, and can be cooked in so many ways.
- Finally, the power of proper hydration should not be underestimated: drinking water or unsweetened herbal teas and infusions is important for the well-being of the body and to expel toxins.
