Nutrition To Help When Stress Takes Over

by Nutritionist and College of Naturopathic Medicine Graduate, Jacqueline Ryan.

Stress is a reaction to a physical, mental, social, or emotional stimulus. Today, most of our stresses are not the result of the physical stresses that our ancestors would have experienced, but the body still responds the same, triggering an initial reaction to prepare the body for impending danger. This ‘fight or flight’ response causes our adrenal glands to release adrenaline and other stress hormones to provide an instant burst of energy and strength. This might sound helpful, but triggered by every day modern encounters, this can become chronic. And chronic stress depletes our nutrient and energy reserves creating an overall state of exhaustion.

Stress hormones including cortisol, interfere with immune, digestion and reproduction systems, sleep, sex drive and the ability to produce essential hormones. It can lead to high blood pressure, high cholesterol, high blood sugar, excess abdominal fat and inflammation. Our mental ability may be impaired or disrupted, resulting in fear and negative beliefs or anxiety. Stress is linked to many other conditions including cancer, diabetes, osteoporosis, arthritis, Alzheimer’s and cardiovascular disease.

Indeed stress is an unavoidable part of life, but it can be managed by introducing nutritional daily support.

 - Eat foods high in B-vitamins and calcium, such as fresh fruit and vegetables, almonds, beans, whole grains, dark leafy greens, sea vegetables, meat, and fish for proper functioning of the nervous and cardiovascular system.

 - Omega-3 fatty acids, found in oily fish, eggs, walnuts, chia, hemp and flaxseeds, prevent surges in stress hormones.

 - Eat protein (nuts, seeds, oily fish, meat, eggs, chickpeas, lentils, quinoa) with every meal to balance blood sugar levels and support stress response.

 - Avoid refined foods, such as white breads, pastas, and sugar.