What does efficiency depend on?
The nervous system of a person provides his cognitive abilities, mental endurance, level of motivation and enthusiasm. All these qualities work on the energy of attention – the final resource.
In the modern world, we are surrounded by a huge number of irritants that can take our attention, consuming a valuable resource. Among them are internal experiences, emotional reactions to current events, thoughts about the future, our desires, as well as social networks, films and TV shows, music, household and professional duties, and, of course, food.
An important skill of a modern person is the ability to control the focus of one’s attention. One of the factors that influences our attention and therefore our productivity is the food we consume.
Products and quality of life
Very often, the speed of our lives makes us shift the focus from nutrition to other, more important, as it seems to us, things. As a result, there are harmful snacks, such as snacks and sweets. High-calorie fast food and sugary drinks replace full meals.
On the one hand, it saves time, and on the other hand, it begins to influence the human condition through physiological mechanisms. Most often, productivity suffers. Sugar-containing foods have the most significant impact on it: desserts, sweets and sugary drinks.
What’s going on inside
Each sweet intake causes a sharp increase in blood glucose levels. After some time, under the influence of insulin, its level also drops sharply and, as a rule, even lower than the one from which it all began, introducing a person into a state close to hypoglycemia. In simple words, if a hungry person eats sweets, then after a while, literally after 40-50 minutes, he becomes even more hungry.
The feeling of hunger and its sharp fluctuations make us less resistant to stress, which is also reflected in the level of productivity.
The best way out is regular complex nutrition. So you will protect your body from fluctuations in glucose levels and will not become a hostage to the vicious circle “Hunger – sweet – hunger.”
Sleep, food and productivity
Among daily activities, many also forget about one simple rule: if you didn’t get enough sleep yesterday, you didn’t work hard today. At the same time, the quality of sleep is also affected by food, its quantity and time of eating.
Overeating itself reduces productivity. After a hearty meal, you want to lie down and relax, and not strive to increase your KPI. Excess food before bedtime, and even more so at night, interfere with the body. Instead of resting, he tries to digest everything that you have put into him. As a result, the nervous system does not recover, you feel bad in the morning – energy is reduced, enthusiasm is absent and it is difficult to be productive.
The main reason for heavy dinners is the lack of regular meals, long breaks between meals during the day and their insufficient calorie content. If you don’t finish your meal during the day, you will get severe hunger in the evening. Satisfied increased appetite – got problems with sleep and lack of desire to work. And so day after day.
To break this scheme, you should follow a few rules:
- Regular complex meals throughout the day;
- Last meal 2 hours before bedtime
Reducing the eating window to 10-12 hours (the time between the first and last meal).
Some products cause specific reactions of the body when they are consumed: “blurred” consciousness, headaches, drowsiness, loss of concentration, and from the gastrointestinal tract pain, bloating and flatulence.
Such reactions may be associated with the inability to effectively digest certain food components or with a specific reaction of the intestinal microflora to the consumed product.
An important task in this case is to identify the problematic product and eliminate it from the diet. The most common of these are dairy, eggs, fish and seafood, nuts, peanuts, wheat, soy, and some forms of vitamins, minerals, and other supplements.
How biohacking can help
The technology based on the concept of LCHF – Low Carb High Fat will improve the functioning of the body and improve the quality of its work. This is a nutrition system in which the amount of carbohydrates is reduced and the amount of proper fats is increased. If in the classic diet the BJU ratio is approximately 14/30/56, then in the LCHF it is an average of 18/52/30.
Due to the smaller amount of carbohydrates, the blood glucose fluctuation graph is evened out, appetite and hunger are reduced. And you don’t have to think about what to eat all the time. Enough to eat two or three times a day. There is more time for work, and the speed of information processing increases. This has been proven by studies by Australian scientists. But be careful – LCHF may have some contraindications, so it is better to consult a specialist before using it.