國(guó)家地理:看看你吃了什么 又是何時(shí)吃的(1)
Michael Roizen, M.D., is chief wellness officer at the Cleveland Clinic and a New York Times best-selling author. Michael Crupain, M.D., is chief medical officer for television's The Dr. Oz Show. Both have long linked a better diet with better health. But their new book, What to Eat When, says emerging science confirms that "when you eat is as essential as what you eat for maintaining a good weight, preventing and curing some diseases, and living a long, energetic, and happy life."
醫(yī)學(xué)博士邁克爾·羅伊森是克利夫蘭醫(yī)學(xué)中心的健康總監(jiān)及《紐約時(shí)報(bào)》的暢銷書作者，醫(yī)學(xué)博士邁克爾·克魯佩因是電視節(jié)目《奧茲醫(yī)生秀》的首席醫(yī)療官。長(zhǎng)期以來，他倆一直認(rèn)為良好的健康狀況與良好的飲食相關(guān)。但他倆在合著的新書《什么時(shí)候吃什么》中卻說，最新的科學(xué)證實(shí)，“要保持適當(dāng)?shù)捏w重、預(yù)防和治療某些疾病以及長(zhǎng)壽、精力充沛和生活幸福，什么時(shí)候吃與吃什么同等重要”。
Ahead of the book's December release, the doctor-authors answered questions for National Geographic.
日前，這兩位醫(yī)生作家回答了《國(guó)家地理》雜志的提問。
Tell us about the science behind your approach to eating.
請(qǐng)給我們講講你們倡導(dǎo)的飲食方法背后的科學(xué)原理。
We're all familiar with our biological clocks -- the circadian rhythm that sends out chemical signals at certain times to help us wake, sleep, and do other activities. Well, we also have a food clock with a similar purpose: to sync our consumption of food with chemical reactions in the body.
我們都很熟悉我們自己的生物鐘--生物節(jié)律在特定的時(shí)間發(fā)出化學(xué)信號(hào)，幫助我們醒來、睡去以及從事其他活動(dòng)。那么，我們體內(nèi)還有一個(gè)作用與之類似的食物鐘：能使我們對(duì)食物的消耗與體內(nèi)發(fā)生的化學(xué)反應(yīng)同步。
According to these clocks, the optimal way to eat is to consume more energy earlier in the day and less energy later in the day. But our bodies crave the opposite -- more calories at the end of the day and fewer in the morning. This is a holdover from a time when humans' food supply was unreliable and storing energy was an advantage. Today this schedule of eating has negative effects on our health: Studies in animals and humans have associated it with weight gain, chronic disease, and premature aging.
根據(jù)這些生物鐘的要求，最佳的飲食方式是，在一天中的早些時(shí)候多消耗些能量，而在晚些時(shí)候少消耗能量。但我們的身體對(duì)能量的渴求卻正好相反--在晚上攝入更多的熱量，而早上攝入的熱量較少。在人類食物供應(yīng)不足的時(shí)代，儲(chǔ)存能量是一種生存優(yōu)勢(shì)，這便是那時(shí)遺留下來的問題。如今，這種飲食習(xí)慣對(duì)我們的健康產(chǎn)生了負(fù)面影響：對(duì)動(dòng)物和人的研究表明，它會(huì)造成體重增加、慢性疾病和早衰。
So we need to override that craving-driven schedule and eat in a way -- more early, less later -- that aligns food patterns with our internal clocks. We call this chrononutrition.
因此，我們需要摒棄這種由身體的渴望驅(qū)動(dòng)的飲食習(xí)慣，而轉(zhuǎn)變成早上多吃、晚上少吃的飲食方式，使食物的模式與我們的生物鐘保持一致，我們稱之為“壽命營(yíng)養(yǎng)學(xué)”。
