Every year some trends change the way we exercise, eat and look after ourselves. Now is as good a time as any to start thinking about some of the wellbeing trends to look out for in 2018.
So here are some of my favourites.
Bouncing and Slacklining
A few years ago, trampolines were just something you did as a kid in the back garden, or maybe some rebounding at home on your mini trampoline. Now there are trampoline parks popping up all over the country.
One of the main benefits of this type of training is that it takes a lot of pressure off your joints compared with most cardio training while burning up to 1000 calories an hour. Plus you’ll also improve your balance, circulation, core strength, and flexibility all whilst having a lot of fun.
According to NASA’s Journal of Applied Physiology, rebounding exercise is 68% more efficient than jogging.
The other activity to look out for in 2018 is slacklining
Imagine a tightrope, but instead of being at a scary height, it’s tied just a couple of inches off the ground……..welcome tos slacklining.
It’s one of those activities that has lots of benefits, and can also be done anywhere, by anyone and is relatively cheap.
Balance is at the very core of just about every activity we do, yet very few of us actually work at improving it, so walkin slackline forces you to use so many muscles in your body, including your core.
Because of the concentration and movements required when slacklining, it’s actually been shown to do something amazing to your brain.
In a study by researchers at the Department of Neurology at Ludwig-Maximilians University in Munich, found a correlation between slacklining and enhancements in the part of the brain associated with memory and learning.
So if you are looking to update your health and fitness routine, then these are two great activities to shake things up!
There has been an emergence of DNA testing companies this year looking to help people understand how exactly they should be eating according to their genes. This shift in perspective is only going to grow in 2018 and could transform the way we think of health in general.
It may not come as a surprise to you that no two humans are alike and what works for one person doesn’t necessarily work for another.
Research increasingly suggests that each of us is unique in the way we absorb and metabolize nutrients.
In a study by Dr Eran Elinav and his colleagues at Weizmann Institute of Science in Israel, they found a startling variation in the glucose responses of 800 subjects fed the same foods. Some participants had sharp increases in blood sugar when they ate ice cream and chocolate, while others showed only a flat or moderate response.
Wild variations also occurred when the subjects ate foods like sushi and whole-grain bread, making a mockery of the glycemic index, long used to rank foods according to their effects on blood sugar, and calling into question the reliability of calorie calculations.
Further confirming that each person’s ability to extract nutrients and energy from foods differs.
Rather than looking for the perfect diet, science is now confirming that some people with certain genetic variants thrive on high protein/fat diet, while others function better more on of a Mediterranean style diet.
So what is the right way to eat for you?
Along with DNA testing, there has been a growth in Gut Microbiome Analysis, which helps people understand the balance of bacteria in the gut. The current scientific understanding of our gut suggests that the more diversity of bacteria in there, the better, rather than the thinking that we need certain strains of bacteria to be healthy.
Last year it was Kimchi, this year its Kombucha, and the fermented foods trend is set to have a significant impact in 2018.
Fermented foods are noted for their gut healing properties, though the food industry is realising that consumer behaviour is changing in regard to food. Due to the availability of information online, people are more knowledgeable and are seeking better quality foods. Fermented food popularity grew due to it probiotics properties, though what is helping the market growth is that fermentation boosts the nutritional content of the food.
We all know fresh vegetables are a treasure trove of vitamins and minerals. However, in the fermentation process, the beneficial bacteria create enzymes and additional vitamins, which makes them even healthier than they were in their raw state.
Fermented foods aren’t just shredded vegetables, it also includes salami, yogurt, sourdough bread, and many more!
So watch out for more varieties in fermented foods and I’m a big fan of Laurie Foods Kimchi Kraut, so if you are looking to indulge in some fermented foods then check it out.
Athletes submerged in ice baths for recovery and muscle repair from training and competition is well known, and in the last few years, the use of cold showers to improve circulation, increase energy and even help with weight loss has been growing.
Taking this to the next level is Cryotherapy, which comes from the Greek term ‘cold cure’.
This restorative and therapeutic treatment, which was originally developed for the treatment of rheumatoid arthritis in Japan in 1978 involves exposing the body to temperatures ranging from -100F to -274F for up to 3 minutes.
Regular treatments have the ability to increase the releases of feel good endorphins into the bloodstream, improve circulation, which can help reduce the appearance of cellulite and fatty deposits at the skin’s surface, and during a three minute treatment, you can burn 500 to 800 calories, to mention just a few of its benefits.
All you have to ask yourself is, are three minutes of freezing cold worth the plethora of benefits?
- Personalized Nutrition by Prediction of Glycemic Responses
- Structural and functional plasticity of the hippocampal formation in professional dancers and slackliners
- Body acceleration distribution and O2 uptake in humans during running and jumping