More or less protein? What to eat to get you through a heatwave
“There’s no need for more protein in a heatwave,” says Aisling Daly, senior lecturer in nutrition at Oxford Brookes University.
But if you want, most proteins need to be cooked (like meat, chicken, and fish), which can be off-putting in the heat. Even an outdoor barbecue may be too hot to handle.
Enter the air fryer. According to Radio 4’s Sliced Bread, cooking chicken legs or potatoes on a countertop appliance uses less than half the energy of a conventional oven. Because they are smaller and faster, they pump less heat into your kitchen.
But experts say you shouldn’t forget about your less trendy slow cooker, which is probably buried in the back of your cabinet. Although they run longer, they are generally more energy efficient and produce less heat than an air fryer.
But the truth is that by eating and digesting protein, our bodies produce more heat than any other food group.
This is due to the energy needed by the stomach, intestines and liver to break down and absorb these complex molecules.
So the steak you desire will only leave you drenched in sweat. Try fruits, vegetables and carbohydrates instead; because they are all easier to digest.
Dr Daly recommends pre-cooked meats, as well as foods such as bean salads, eggs and plenty of Greek yoghurt (frozen).
Making a smoothie by blending fruits, vegetables, and yogurt (while adding peanut butter for protein) can easily provide a balanced, nutritious meal.
It may also be time to switch to lighter fish like tuna, salmon or shrimp. For vegetarians, you can also get your protein needs from lentils, hazelnuts, milk, tofu and cheese.
