As a junior doctor at the start of the twenties, AUJLA RUPY I ate a fairly standard diet: cereals for breakfast, a sandwich for lunch and pasta for dinner.
But when it was diagnosed with atrial fibrillation – an irregular heart rate with episodes of an exceptionally rapid heart rate – at the age of 24 in 2009, Aujla suddenly changed how he thought of his health.
In addition to the changes in medication and lifestyle (managing your stress levels and prioritizing sleep), Ajla, a family doctor based in London with a master’s degree in nutritional medicine, has changed his diet, reducing ultra-transformed food and focus on whole foodsPlants and fibers.
While atjla admits that his personal experience may not be the case for everyone, he managed to reverse his atrial fibrillation in 18 months. The NHS declares that eating a balanced diet and avoiding caffeine, spicy foods, stress, dehydration and lack of sleep can help symptoms of atrial fibrillation. However, medicine is the main form of treatment.
Aujla told Business Insider how he had changed his diet to improve his health.
Aujla prioritizes whole plants based on plants. Faith Mason
Inadvertently cut ultra-transformed foods
At the start of his career, Aujla ate what he called a “standard junior doctor diet”, which was generally very transformed and weak into fibers and protein.
An average day to eat could be:
- Cereal
- A sandwich with a packet of chips
- Pasta
“It was completely normal, but in fact, when you look at it through the objective of fiber, proteinAnd ultra treatment was horrible, “said Aujla.
At the time, there was not the same public awareness on the Health risks Linked to the consumption of ultra -transformed foods – including obesity, type 2 diabetes, cardiovascular disease and certain cancers – but Aujla now sees that it has inadvertently cut all highly processed foods. Its objective was to increase its consumption of plants based on plants, with a lot of green vegetables, and to keep proteins and fibers in mind, which meant to eat many more whole foods.
Aujla’s diet is almost entirely free from ultra-transformed food for 15 years, he said. However, dietitians I have already told Bi that the average person does not have to worry about occasional ultra-transformed food in their diet if they mainly eat whole foods.
“It is obvious to me that the overuse of additives, emulsifiers and the habitation of this type of food in our diet are responsible for a huge band of poor health, and this goes beyond obesity,” said Aujla.
“This is the most important thing because it affects your intestine, which affects inflammation. There is a very clear link between the ultra-suitable regime which is so standardized and a certain number of different conditions that we see people affecting people through the United Kingdom and beyond.”
Aujla describes her diet as “plants” or “avant-garde”, which means 70 to 75% from plants while including fish (about 20% of her diet), meat and dairy products. Basic foods In Aujla’s kitchen, nuts, seeds, tofu and lenses.
Aujla always eats foods he likes, like pizza, but it will be a high quality pizza of a pizzeria rather than a fast food chain. He will associate it with a homemade broccoli salad with balsamic vinegar, rocket and parmesan shavings.
“I receive Greens with each meal,” said Aujla.