Khaberni - Nutrition expert Dr. Yulia Chernoprovkina indicates that in spring, it is advisable to choose foods rich in tryptophan and B vitamins, as they contribute to the production of serotonin and dopamine.
She says: "In spring, the focus should be on foods rich in tryptophan and the B vitamin group, as they contribute to the production of serotonin and dopamine, both of which are important catalysts for good mood and energy."
The doctor points out that energy becomes a top priority for many during spring. Because the body spends more resources on regulating its temperature and adapting. People instinctively turn to calorie-dense and hefty foods in an attempt to warm up, which burdens the digestive system. Therefore, instead of feeling active and lively, a person begins to feel sleepy, heavy, and a desire to lie down.
According to her, magnesium is important as it reduces cortisol levels, as well as iron, which is responsible for transporting oxygen, and both are equally important.
She says: "Iron deficiency becomes especially acute early in the spring, causing lethargy and weakness. In this context, tomatoes and their products deserve special attention. Paradoxically, processed or heat-treated tomato pulp is sometimes more beneficial than the pulp of tomatoes grown in glass greenhouses, which lacks the distinct tomato flavor."
