Do you ever finish a meal and wonder whether you've really tasted it? Eating has often become an accessory activity, shoehorned into the margins of a hectic life. You eat on the run at breakfast, over coffee during meetings, or multitask over dinner with your screens. Most of us have lost our sense of pace while eating.

Fast eating does not just deprive you of the enjoyment of your food; it could also disrupt very important processes within your body and lead to some physical discomforts, digestive problems, and health issues in the long run. Taking more time and enjoying food can be such a luxury; it is however worth the try since it greatly affects your health. Understanding why it is so wrong to consume too fast-and how to deal with this can give you a good chance at re-gaining control over the habits of consuming food and create a healthier eating habit.

Let's take a closer look at what happens when you eat too fast and discuss strategies for adopting a more mindful approach to eating.

Why is Eating Too Fast A Problem?

1. Digestive Distress

When you eat too fast, your digestive system can't keep up. Chewing is the first step in the digestion process, breaking food into smaller pieces and mixing it with saliva to help it absorb. If this step is rushed, then your stomach has to work much harder to break down inadequately chewed food.

The outcome? Discomfort. Among those who regularly gobble their food, the most common symptoms are gas, bloating, nausea, and acid reflux. Indigestion caused by speed-eating can be felt as a heavy, burning sensation, which makes you uncomfortably full and regretful of the hasty meal, the U.S. National Library of Medicine reports.

2. Overeating and Weight Gain

One of the most serious problems with overeating is that it disrupts your body's hunger and fullness signals. It takes approximately 20 minutes for your stomach to communicate to your brain and signal that you are full. When you rush through eating, you consume more food before the message is received, which usually results in overeating.

Research supports this: a review published in the International Journal of Obesity found a strong association between fast eating and higher BMI. People who eat quickly are more likely to consume excess calories, contributing to weight gain over time. Slowing down allows your body to recognize when you’ve had enough, helping to maintain a healthy weight.

3. Disconnect From Hunger and Fullness Cues

Rushing through meals dulls the body's natural ability to regulate hunger and fullness. If you eat too quickly, it becomes more challenging for your brain to store good memories of what you have eaten, which might influence how much you eat later in the day. This disconnection from your body's signals not only affects your relationship with food but also increases the possibility of overeating later in the day.

Moreover, mindful eating — the practice of paying full attention to the experience of eating — enhances your ability to enjoy meals and recognize when you’re satisfied. Without mindfulness, food becomes less of a sensory experience and more of a task to complete.

4. Long-Term Health Risks

Speed-eating is not just a short-term problem; it can lead to long-term health problems. Several studies have connected fast eating with metabolic syndrome, a group of conditions that increase the risk of heart disease, stroke, and diabetes. According to a 2018 study published in BMC Public Health, people who eat quickly are at a higher risk of developing high blood pressure, elevated cholesterol, increased belly fat, and high blood sugar levels.

These long-term risks underscore the value of adopting a slower eating pace, not only for your comfort in the immediate moment but also for your overall health and longevity.

Also Read: 7 Genius Hacks To Lose Weight And Feel Full Without Starving Yourself

How to Slow Down? Practical Tips for Mindful Eating

Chewing your food slowly is one of the easiest ways to slow down. It aids digestion, enhances the sensory experience, and gives your brain time to catch up with your stomach's signals. Aim for at least 20 to 30 chews per bite, depending on the texture of the food.

Try eating with your fork or spoon in one hand and setting it down between bites. That small habit might make you eat more mindfully and avoid overeating. Eating in front of a TV or computer often results in mindless, frantic eating. Any time you can, sit at a table, put away distractions, and attend to your meal.

Start with a moderate amount so you're not feeling too full and not tempted to gobble it down. If you still feel hungry after you finish your plate, wait a few minutes to see if you want more.

If this is hard to do, then start a 20-minute timer and challenge yourself to get through your meal that long. Eventually, you will establish a natural cadence in eating.

When to Seek a Dietitian

If you are unable to slow down or feel guilty or ashamed about your eating habits, you should consider consulting a registered dietitian. They can help you identify the reasons behind your behavior and develop a personalized plan to support healthier eating practices.

Eating slowly is not just about enjoying your food; it is an important part of overall health. Mindful eating can help improve digestion, maintain a healthy weight, and reduce the risk of chronic health issues. It's not about being perfect; it's about progress. Small changes in eating habits can lead to significant long-term benefits, making every meal a step toward better health and well-being.

Take a deep breath, set down your fork, and enjoy the process-your body will thank you for it.

Indigestion. NIH

Association between eating rate and obesity: a systematic review and meta-analysis. Int J Obes (Lond). 2015

Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate. Nutrients. 2018

Association between self-reported eating speed and metabolic syndrome in a Beijing adult population: a cross-sectional study. BMC Public Health. 2018

As a harsh cold wave swept across North India, doctors noticed a quiet but worrying trend inside emergency rooms—more people were showing up dehydrated, even though temperatures were at their lowest. Health and Me spoke to Dr. Swadesh Kumar, Cluster Head – Emergency and Trauma Care & Casualty, Gurugram, to understand why winter dehydration is often missed and how it can turn dangerous if ignored.

When Cold Weather Creates a False Sense of Safety

Winter is usually associated with hot drinks, cozy layers and fewer reminders to sip water. According to Dr. Kumar, this mindset is exactly where the problem begins. “People assume that because they’re not sweating or feeling thirsty, their body doesn’t need as much water. That’s a misconception,” he explains.

During cold spells, thirst signals are naturally suppressed. At the same time, the body continues to lose fluids through dry air, indoor heating and even breathing. “The loss is gradual and silent, which makes winter dehydration harder to spot,” Dr. Kumar adds.

A Rise in Winter Emergency Cases

Hospitals across northern states reported a seasonal increase in dehydration-related complications during the cold wave. These weren’t always dramatic cases. Patients often came in with dizziness, fatigue, confusion or sudden changes in blood pressure.

“In many emergency visits, dehydration wasn’t suspected initially because there was no heat exposure or fever,” says Dr. Kumar. This delay allowed symptoms to worsen before treatment was started.

How Dehydration Worsens Existing Conditions

Low fluid intake doesn’t just cause weakness, it can aggravate underlying health problems. When the body is dehydrated, blood becomes thicker, increasing the risk of clot formation. This is particularly dangerous for older adults and people with heart disease.

Kidneys are also affected. Reduced hydration puts extra strain on them, sometimes leading to acute kidney injury. “We see patients with palpitations, fainting spells and extreme weakness, only to later realize dehydration is the root cause,” Dr. Kumar notes.

Respiratory Infections Add to the Risk

Winter illnesses further complicate the situation. Fever, rapid breathing and certain medications increase fluid loss. Yet many people intentionally avoid drinking water to reduce bathroom visits in the cold.

“This combination is especially risky for children and the elderly,” Dr. Kumar says. Children depend on caregivers for hydration reminders, while older adults naturally feel less thirsty. Both groups can slip into dehydration quickly during winter infections.

Indoor Heating: The Hidden Culprit

Room heaters and blowers dry out indoor air, leading to unnoticed moisture loss through the skin and breath. People spending long hours indoors often underestimate this effect.

Early signs like dry lips, headaches and muscle cramps are commonly ignored. By the time medical help is sought, dehydration may already have disrupted blood pressure or electrolyte balance.

Subtle Warning Signs Often Missed

Unlike summer dehydration, winter dehydration doesn’t come with intense thirst. Dark urine, reduced urination, constant tiredness and mild confusion are frequent clues but are often blamed on cold weather or poor sleep.

“In severe cases, dehydration can contribute to sudden falls, worsening chronic illnesses and emergency admissions,” Dr. Kumar warns.

Simple Habits Can Prevent Serious Risk

Doctors advise treating hydration as a routine, not a response to thirst. Warm water, soups, stews and herbal drinks are practical winter options. Fruits with high water content also help, even when appetite is low.

“Monitor urine color, limit excess caffeine and be extra careful if you have a chronic condition,” Dr. Kumar advises.

The cold wave is a reminder that dehydration isn’t just a summer problem. Even in winter, the body needs adequate water to function, and ignoring that need can quietly turn into a medical emergency.

With 28 percent of adults in the UK now classified as obese and another 36 percent considered overweight, it is unsurprising that weight-loss injections have surged in popularity. Estimates suggest around 1.5 million people are currently using these jabs each month.

While the injections can lead to significant weight loss, experts warn that they come with notable risks and often fail to address the root causes of weight gain. Mike Wakeman, a researcher, pharmacist, and founder of Evera Nutrition, explained how these medications work and why they may fall short in the long term.

“These medicines mainly act by increasing two gut hormones, GLP-1 and GIP. These hormones reduce appetite, increase feelings of fullness, and slow stomach emptying,” he said. “The problem is that many people rely on medication alone.”

Why Weight-Loss Jabs May Not Solve the Problem

Wakeman pointed out that several underlying contributors to weight gain are frequently overlooked. “Stress, poor sleep, alcohol misuse, binge eating, and even certain medications or hormonal and medical conditions, such as an underactive thyroid, are often ignored when discussing weight issues,” he said. “If these factors are not addressed, they will still be present at the end of treatment and are likely to trigger weight regain.”

Recent research supports this concern. Studies have found that participants regained almost all of the weight they lost within a year of stopping weight-loss injections.

Weight Loss Jabs Side Effects and Long-Term Risks

Side effects linked to weight-loss jabs are common and include nausea, vomiting, constipation, and acid reflux. More serious health issues have also been reported in some individuals. These include pancreatitis, gallbladder problems, and depression. Rapid weight loss can result in muscle loss, while hair thinning and vision problems have also been associated with the use of these injections.

Natural Ingredients That Work Like Weight Loss Jabs Without Side Effects

According to specialists, growing scientific evidence suggests that certain natural ingredients may help support healthy weight loss when combined with proper diet and lifestyle changes, without the same side-effect profile seen with injections.

“The good news is that some natural ingredients can mimic the effects of GLP-1,” Mike said. “These include glucomannan, which is a type of fibre, along with resveratrol, hibiscus, green tea, berberine, curcumin, cinnamon, and mulberry.”

Ingredients That Act Like ‘Natural Weight-Loss Jabs’

Explaining the science behind these ingredients, Wakeman broke down how each one may support weight management.

“Glucomannan is a natural fibre derived from the konjac root. It expands in the gut, helping you feel full, and may also increase GLP-1 levels,” he said, as per Mirror. “Resveratrol, found in foods such as grapes, has been shown to significantly reduce body weight, waist circumference, and BMI.”

“Hibiscus has been shown to reduce obesity, abdominal fat, and blood lipid levels,” he added. “Catechins like EGCG, found in green tea, have been linked to meaningful reductions in body weight, BMI, and waist circumference, particularly at higher doses and over longer periods, when combined with a healthy diet and exercise. They also help boost metabolism and fat burning.”

“Berberine is a plant compound that, according to a meta-analysis of 12 studies, reduces body weight, BMI, and waist circumference,” he said. “Curcumin, the active compound in turmeric, has also shown strong evidence. An umbrella meta-analysis covering 14 systematic reviews and 39 randomised controlled trials found that curcumin supplementation reduces body weight, BMI, and waist size, while also improving blood sugar and blood fat levels.”

“Cinnamon may help reduce weight by improving blood sugar control,” Wakeman continued. “A meta-analysis of 12 trials involving 734 people found that cinnamon intake lowered body weight, BMI, and waist circumference. Mulberry has also shown anti-obesity effects, including activating brown fat.”

How Some Ingredients May Boost GLP-1 Further

Wakeman also noted that certain ingredients may work by slowing the breakdown of GLP-1 and GIP. “Some compounds may help inhibit Dipeptidyl Peptidase-4, or DPP-4,” he said. “DPP-4 is an enzyme that breaks down GLP-1 and GIP. When this enzyme is blocked, these hormones remain active for longer.”

Ingredients that may play a role in DPP-4 inhibition include curcumin, resveratrol, cinnamon, maritime pine bark extract, blackcurrant, mulberry, quercetin, and rosemary.

Common preservatives added to foods to prevent spoilage and increase shelf life may be linked to a higher risk of several cancers and Type 2 diabetes, according to two new studies from France.

“These are very important findings for preservatives that are not only widely used in the French and European markets, but also in the United States,” said senior author Mathilde Touvier, principal investigator of the NutriNet-Santé study used for the research, as per CTV News. The NutriNet-Santé study, launched in 2009, tracks more than 170,000 participants by comparing their web-based diet and lifestyle reports with medical data recorded in France’s national health-care system.

“These are the first two studies in the world to investigate the link between exposure to these food additives and cancer and Type 2 diabetes,” said Touvier, who is also director of research at France’s National Institute of Health and Medical Research in Paris. “That means we must be cautious in interpreting the findings. The results clearly need confirmation.”

Katz, who was not involved in the research, is a preventive and lifestyle medicine specialist and founder of the non-profit True Health Initiative, a global group focused on evidence-based lifestyle medicine.

Cancer And Preservatives: Is There A Link?

The cancer-focused study, published in The BMJ, examined the effects of 58 preservatives among nearly 105,000 people who were cancer-free in 2009 and followed for up to 14 years. Only participants who regularly completed detailed 24-hour, brand-specific food questionnaires were included. Those consuming the highest levels of preservatives were compared with those consuming the least.

Researchers closely analysed 17 preservatives eaten by at least 10 percent of participants. Eleven showed no link to cancer. However, six preservatives that were associated with cancer are classified as GRAS, or “generally recognized as safe,” by the US Food and Drug Administration. These include sodium nitrite, potassium nitrate, sorbates, potassium metabisulfite, acetates, and acetic acid.

Sodium Nitrite Linked To Cancer

Sodium nitrite, commonly used in processed meats such as bacon, ham, and deli meats, was linked to a 32 percent higher risk of prostate cancer. Potassium nitrate was associated with a 22 percent increased risk of breast cancer and a 13 percent rise in overall cancer risk. The World Health Organization has long classified processed meat as carcinogenic, with a well-established link to colon cancer.

Sorbates, particularly potassium sorbate, were associated with a 26 percent higher risk of breast cancer and a 14 percent increase in overall cancer risk. These preservatives are commonly used in wine, baked goods, cheese, and sauces to prevent the growth of mold and yeast.

Potassium metabisulfite, widely used in winemaking and brewing, was linked to a 20 percent increase in breast cancer risk and an 11 percent rise in overall cancer risk.

Acetates, which are derived from natural fermentation and added to foods such as meat, sauces, breads, and cheese, were associated with a 25 percent higher risk of breast cancer and a 15 percent increase in cancer overall. Acetic acid, the main component of vinegar, was linked to a 12 percent increase in overall cancer risk.

Other preservatives were also examined, including antioxidants like vitamin C and vitamin E, plant-based extracts such as rosemary, and synthetic additives like butylated hydroxyanisole. While these substances are often linked to lower cancer risk when consumed as part of whole foods, their effects may differ when added as isolated compounds, Touvier explained.

Only two antioxidant preservatives were linked to cancer. Sodium erythorbate and related erythorbates, derived from fermented sugars, were associated with a 21 percent higher risk of breast cancer and a 12 percent increase in overall cancer risk.

Erythorbates are commonly used to prevent discoloration and spoilage in poultry, soft drinks, and baked goods. Sodium erythorbate is also frequently added to processed meats to speed up curing. While observational studies can be affected by uncontrolled variables, an editorial published alongside the research noted its strengths, including detailed dietary assessments and adjustments for preservatives from natural sources and other food additives.

Both studies adjusted for factors such as physical activity, smoking, alcohol intake, medication use, and lifestyle habits. “The finding that specific classes of preservatives are associated with increased risk of certain cancers remained consistent even after these adjustments, showing the issue deserves serious attention and further study,” Katz added.

Type 2 Diabetes And Preservatives

The second study, published Wednesday in Nature Communications, explored the association between preservative intake and the risk of Type 2 diabetes in nearly 109,000 NutriNet-Santé participants who did not have diabetes at the beginning of the study.

Of the 17 preservatives analysed, 12 were linked to nearly a 50 percent higher risk of developing Type 2 diabetes among those with the highest consumption.

Five preservatives already linked to cancer, potassium sorbate, potassium metabisulfite, sodium nitrite, acetic acid, and sodium acetate, were also associated with an increased risk of Type 2 diabetes, with risk rising by 49 percent.

A sixth preservative, calcium propionate, a white powder used to prevent mold and bacterial growth, was also linked to a higher diabetes risk.

The study also found that several antioxidant additives were associated with increased diabetes risk. Additives linked to a 42 percent increase included alpha-tocopherol, the most readily absorbed form of vitamin E; sodium ascorbate, a buffered form of vitamin C; rosemary extracts; sodium erythorbate; phosphoric acid, commonly found in sodas, processed meats, and cheese; and citric acid, a preservative and flavour enhancer with little nutritional value.

Because these are the first studies to examine the role of preservatives in the development of cancer and Type 2 diabetes, further research is needed to confirm and expand on the findings, said Anaïs Hasenböhler, the lead author of both studies and a doctoral researcher at Université Sorbonne Paris Nord.