SHAPING UP: Is alcohol making you gain weight?

Some people are drinking more because they are stressed or anxious about the Coronavirus, using it as a coping mechanism. Some people are doing it because they are out of their normal routine and don’t have to get up early for work the next day. Some use it as a way to unwind after a stressful day at work. Some do it because they simply find it relaxing and see it as a bit of ‘me-time’.

Whatever the reason, you’ve got to be mindful of the volume of alcohol you’re drinking because excessive drinking can have a negative effect on your health – both mental and physical.

A lot of people are starting to feel their weight creep up and that could be partly down to alcohol because it switches your brain into starvation mode, increasing your hunger and appetite.

It also inhibits the body’s ability to burn fat because your body treats it as a toxin and works to get rid of the alcohol straight away, putting fat burning on hold.

Excessive drinking also reduces vitamin and mineral absorption which is going to do your immune system no good either, which, let’s face it, could do without and additional strain right now.

So, if you want lose weight and stay healthy you may need to consider your alcohol consumption.

I'm not saying cut alcohol out altogether but I would recommend reducing your intake to at least follow the current UK guidelines, which is 14 units a week for women and men. This is equivalent to drinking no more than 6 pints of average-strength beer (4% ABV) or 7 medium-sized glasses of wine (175ml, 12% ABV) a week.

For some, it may seem hard not to go over the recommended limit, so what can we do to help curb out quarantine drinking habits?

Try To Keep Busy

After you’ve finished work, find activities to occupy your time. Home workouts, scheduling calls with friends, board games, computer games – anything to keep you busy. Try booking these allocated hours into your calendar as it will help plan out your day and may help you unknowingly avoid drinking if you're keeping busy.

Avoid Holiday Mode

Try to link your current drinking to your normal routine – not your holiday routine, as this is the best way to keep drinking at a sensible level. Ask yourself: 'Would I have had a drink right now if I wasn't in isolation?' and let the answer guide your actions.

Don’t Bulk Buy

Practically, it may sound obvious but in these times of panic-buying, don't overstock on booze. You’re more likely to drink to excess if you have a lot, and it won't feel as much of a treat if you have crates of it accessible. You could also try adding alcohol free alternatives to your shopping list, such as alcohol-free beer and low-percentage wine.

Make Better Lifestyle Choices

Look to lifestyle choices – that is, exercising regularly, eating well, getting enough good-quality sleep, and going easy on yourself. Eating nutritious meals will keep your mind healthy, and this boost will mean you'll be less likely to drink to excess as you'll be looking after your mental health.

FULL BODY LOCKDOWN WORKOUT

This 20-minute HIIT workout targets all parts of your body and you don’t need any equipment, meaning it’s an ideal workout to do in the house during lockdown.

Before you start the workout go to the East Coast Fitness Facebook page and watch the demo video.

Perform 4 rounds of the following exercises:

60 BURPEE JABS

20 rest

60 LUNGE FLYES

20 rest

60 WALKOUT PRESS UPS

20 rest

60 SQUAT JACKS

20 rest

Vegan Thai green Curry

INGREDIENTS

2 tablespoons sunflower oil

1 medium butternut squash (about 800 grams), peeled and cut into bite-sized cubes

3 tablespoon light soy sauce

1 lime wedged to serve

A handful of coriander roughly torn, to serve

1 red chilli, deseeded and finely sliced, to serve

1 spring onion finely chopped to serve

500 grams Cooked jasmine rice to serve

GREEN CURRY BASE

1 lemongrass stalk, bruised

1 tablespoon Thai green curry paste

2 x 400 millilitre tins low-fat coconut milk

A handful, sugar snap peas halved

A handful of asparagus spears tough ends removed

A handful of green beans trimmed

2 tablespoons frozen or fresh edamame beans

CALORIES 332 per portion

SERVES: 4

TOTAL TIME: 15 minutes

INSTRUCTIONS

Add 1 tablespoons of sunflower oil in a wok and bring to a medium heat.

Meanwhile, toss the butternut squash cubes into the soy sauce.

Put the soy-coated butternut squash in the wok and cook for 10 minutes or until softened and browned, stirring frequently.

For the green curry base:

Heat the remaining sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute until the spices are fragrant and aromatic

Add the coconut milk, stir, then reduce the heat slightly and simmer for a further 8 minutes.

Meanwhile cook the jasmine rice according to the packet instructions.

Remove and discard the lemongrass stalk. Add the sugar snap peas, asparagus, green beans and edamame beans to the sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some firmness.

Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash.

Top each bowl with a squeeze of lime juice, and sprinkle with the coriander.

For added depth of flavour and heat, top with a few slices of chilli and a scattering of chopped spring onion.

Serve with bowls of steaming, fluffy jasmine rice.