It has happened to you that some task is looming (maybe it’s already starting to burn out), and you drink your ninth cappuccino, eat your fifth sandwich, scroll through Instagram and think: “No, well, probably not today.” Procrastination literally means “to put off until tomorrow”. And given that most of us have grown up thinking “don’t put off until tomorrow what you can do today,” this procrastination comes with a sense of guilt. Nutritionist talks about what a daily diet should be for energy and strength.
The feeling of guilt prompts the legalization of pauses: you can’t postpone just like that, you need a reason. What is the reason? Oh, I eat! Nobody’s going to rush me while I’m eating, right?
So food becomes a cover for procrastination, and if there is a lot of procrastination in a person’s life, it can be a story about systematic overeating. But it can be the other way around. Food can treat and prevent procrastination! How?
By stimulating the brain (and gastrointestinal tract) to produce certain mediators—performance superagents—or directly supplying them.
Keep a list of useful products and close projects on time:
Herring, sardines, mackerel and salmon, cod liver are sources of DHA, an unsaturated omega-3 fatty acid: a component of the brain’s neurons, necessary for thoughts to jump from neuron to neuron like bunnies. This greatly contributes to productivity, because it speeds up the solving of tasks and prevents the depressing “this job is for a long time, so get it.”
Cheese with mold is a spermidine protein donor, which improves memory.
Sauerkraut, its cousin kimchi, barrel cucumbers and tomatoes, tempeh and natto (fermented soybeans), miso paste and miso soup, yogurt and other fermented milk products are probiotics. Probiotics colonize the gastrointestinal tract with productive strains of microflora that optimize the work of the intestine and boost its anti-stress functions, including serotonin production. This is directly related to your positive attitude and reduced fear of failure, so there is less reason to procrastinate.
Onions, garlic, parsley, cilantro, dill, spinach, banana, broccoli and other vegetables are prebiotics: food for microbiota. When the microbiota is full, it is happy and produces serotonin.
Chicken liver, heart, rabbit, veal and beef are suppliers of heme iron and sponsors of prevention of iron deficiency as one of the causes of chronic fatigue.
And most of all, it kills the motivation to eat sweets, because the avalanche of insulin will simply make you sleepy.
