Tips on How to Reduce Cortisol Levels
- By Fred Fort
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- 06 Jul, 2015
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By: Dana Yarn, RDLD
It has almost become a cliché to be diagnosed with adrenal insufficiency or similar term. Adrenal insufficiency is related to excessive, sporadic, and/or low cortisol production. Some health professionals say that some practitioners use it as a “catch all” diagnosis. Regardless of what labs, or symptoms may reveal we all can be affected by stress and stress hormones and the harmful effects of insufficient cortisol.
Insufficient cortisol production can result in poor sleep, weight gain specifically in the abdominal area, excessive cravings for carbohydrates and sugar, low sex drive and inability to mentally focus. Stress hormone imbalances can increase risk for heart disease, thyroid disease, gastrointestinal stress and nutrient absorption.
By making small changes in your daily life you can offset the negative effects of a cortisol imbalance.
Stress hormone management strategies:
Reduce caffeine consumption. False energy from stimulants will only reduce the body’s ability to naturally produce adrenaline. Stick to 1-2 cups of coffee and/or tea daily, avoid chemically packed energy drinks and fat burning stimulant supplements.
Aim for eight hours of sleep per night. Give up some screen time and hit the sack. The difference between 6 and 8 hours of sleep is incredible. Studies have shown that those who sleep 6 hours or less will have elevated cortisol levels for the next 48 hours. 8 hours is enough time for your body to naturally repair from the days stressors. If you have problems sleeping consider supplementing with melatonin, a sleep hormone that can help the body fall asleep more easily.
Book a monthly massage. Massage helps naturally detoxify the lymphatic system. A massage naturally increases dopamine and serotonin levels, those “good mood” hormones that are also increased when playing and doing something that you truly enjoy.
Sleep naked. Sleeping in the buff has been shown to naturally reduce cortisol levels because it keeps you cooler allowing the body to produce adequate melatonin and growth hormone allowing the body to have proper rest naturally decreasing cortisol.
Cut back on the sweet stuff. Sugar can naturally increase inflammation and cortisol production. Reducing sugar especially from processed sources is one of the best ways to keep stress hormone levels under control.
Serves 8
As a registered dietitian, I love hosting healthy dinner parties. One of my favorite ingredients is shrimp, because it’s a lean protein and good source of vitamin D. However, it can be tricky to cook a large batch of shrimp just in time for your guests without overcooking it. The beauty of using a crock pot is that you can allow your dish to finish cooking while you greet your guests. The bell peppers in this dish provide more than aesthetic appeal as a good source of potassium and the antioxidants beta-carotene and capsaicin. Quinoa is an excellent plant-based source of protein that provides all the essential amino acids as well as plenty of fiber. Unlike other starchy vegetables, peas also provide protein and fiber which are nutrients beneficial for satiety and blood glucose control. Serve this colorful dish that requires little active preparation time and be assured that your guests will receive a delicious meal with a host of nutritional benefits.
Ingredients For the Quinoa:
1.5 cups quinoa, rinsed
½ cup finely diced onion
2 cloves garlic, pressed or diced
3 cups vegetable broth
1/4 cup white wine
1 cup sweet peas
5 sprigs of fresh thyme
For the shrimp:
2 lbs. Blue Ribbon shrimp, peeled and de-veined
1 cup each of red, orange, and yellow bell peppers, cut into strips
1 onion, cut into strips
4 cloves of garlic, thinly sliced
1/2 cup of vegetable broth
1 cup white wine
1 Tbsp. fresh thyme
5 fresh bay leaves
Salt and white pepper to taste
Juice of one lemon
Directions:
1. Bring vegetable broth and wine to a boil. Add quinoa and peas, reduce to a simmer, and cover. Cook 25-35 minutes, stirring often. Quinoa is done when it “pops” and looks like it has formed tails.
2. Sauté garlic, peppers, and onions with vegetable broth until slightly softened. Transfer to crock pot, add herbs, wine, and shrimp. Cook 30 minutes on low setting or until shrimp are pink and curled. Squeeze with fresh lemon juice and serve.
Nutrition information (per serving): 338 calories, 5 grams of fat, 31 grams of carbohydrates, 5 grams of fiber, 34 grams of protein
This time of year often calls for hearty, savory dishes that make your mouth water. It’s possible to enjoy these flavors while keeping options light and healthy. This dish uses a combination of pork sausage and lean ground turkey to provide the sensation of eating sausage while reducing the sodium and fat. Instead of being smothered with melted cheese, the peppers are topped with a colorful salsa that contains beans for fiber and extra protein, as well as Castelvetrano olives that provide a crunchy bite, fruity flavor, and a burst of bright green. Olives are a good source of monounsaturated fats. This dish will add some red and green to your dining table, as well as protein, fiber, vitamin C, lycopene and heart healthy fats.
Ingredients
Peppers:
16 ounces Blue Ribbon lean ground turkey
3 links Blue Ribbon pork sausage, removed from casing
1 yellow onion, diced
1 tsp. minced garlic
2 tsp. fennel seeds
1 tsp. cumin
1 Tbsp. dried oregano
1 tsp. crushed red pepper flakes
3 red bell peppers
3 green bell peppers
Salsa:
1 pint cherry tomatoes
¼ cup diced red onion
¼ cup finely diced green bell pepper
¼ cup finely diced red bell pepper
1 cup cannellini beans, drained and rinsed
1 Tbsp. finely minced basil
3 Tbsp. balsamic vinegar
15 Castelvetrano olives (any green olives will work), fined diced
Juice of 1 lemon
Salt and pepper to taste
Directions
1. Sauté onions and garlic with 1 tsp. olive oil or cooking spray in a nonstick pan. Add ground turkey and sausage until onions and translucent and turkey is no longer pink. Add spices.
2. Combine salsa ingredients and let sit in refrigerator at least 30 minutes (overnight is recommended).
3. Broil peppers on each side for 1-2 minutes. Add turkey mixture to peppers and bake at 350 degrees for 15-20 minutes or until peppers are slightly softened.
4. Top each pepper with a spoonful of salsa and enjoy!
