Category Archives: Diet And Food

Recent headlines and a new study seem to suggest that weve overturned nutrition science and eating recommendations once again this time around red and processed meat consumption. If it feels like we cant make up our minds about how to eat well, its because weve been here before. There are many examples, but probably few as extreme as butter and eggs, which have been through the same back and forth. But before you reach for the red and processed meat, butter and eggs, lets take a look at why nutrition science keeps getting turned on its head, and what you need to know about these standard American diet staples.

To meat or not to meat? In a new analysis of previously published research, study authors suggest theres no need to cut back on red or processed meat. However, this report isnt based on new science or information. The team of researchers argue that previous research is weak, and that since people enjoy red and processed meat, theyd find it difficult to stop eating it. Therefore, they conclude: Dont bother trying. Instead, they suggest eating red and processed meat in the amount youre currently eating.

This conclusion has been massively refuted by other health authorities and organizations, including the Harvard School of Public Health and the American Institute for Cancer Research. In essence, its total bologna! Nutrition is an imperfect science because much of what we know comes from a type of study known as an observational study. To help you understand why these (and other diet-related) studies seem so conflicting, Im going to break down some research basics. Stick with me! Well get to the bottom of all of this!

The most well-regarded diet-related observational studies are conducted by following people (often hundreds of thousands of them) over an extended period of time (often decades), collecting dietary recalls every so often, and then determining who develops health problems. From there, researchers can see if theres a link between a certain dietary pattern (say, high in red meat) and a disease (say, heart disease). But these studies arent meant to prove any cause and effect (for example, that red meat causes heart disease). Theyre only looking at trends for instance, that people with diets especially high in red meat are more likely to experience heart disease compared with non-meat eaters. (Note, Im not citing any study specifics here, but using these examples for illustration purposes.)

Another form of observational study matches people with the disease (lets stick with heart disease) to a similar set of people who are healthy. They might look back, asking study participants questions about their diet or other lifestyle factors to see if any trends emerge. This type of data points us in the right direction, but there are obvious issues with asking people to recall how often they typically ate something or participated in another behavior in the past. Still, these studies help scientists connect the dots between a potential behavior (lets go with eating red meat again) and a health phenomenon.

A more rigorous study is called a randomized clinical trial. This type of research design is considered the gold standard because it can prove one thing causes another thing. Though its a great way to study certain scientific questions, its not necessarily the most practical way to address the link between diet and disease since diseases may take years upon years to surface and these studies involve a more controlled (and therefore, costly) set up. Thats why its common though not perfectto use observational studies to inform us about diet and health.

So in essence, what this new report says is that observational studies dont give us strong enough evidence to suggest that people who enjoy eating meat should stop eating it. However, when multiple observational studies make the same links, it strengthens the case. And we do have many studies along these lines suggesting that red and processed meats are associated with health problems. Also, we cant ignore the science on other dietary patterns, like the Mediterranean Diet, which is limited in red and processed meat in favor of a more plant-based eating pattern with smaller amounts of animal protein. Studies consistently link this eating pattern with health benefits, which are important to consider when assessing the big picture and making health recommendations.

Bottom line: Theres nothing new to report here, other than the fact that this new analysis opened up Pandoras box (and created a lot of confusion) by interpreting the previously reported and well-established data another way. Experts and health organizations are aligned on this: Its still a smart idea to reduce your red meat intake and really curtail your processed meat consumption in order to reduce your risk of cancer, heart disease and type 2 diabetes.

Based on what we currently know about eggs, most healthy people can safely consume up to seven eggs per week, be it a three-egg omelet twice a week or a hard boiled egg every day. The concern with eggs stems from the fact that theyre high in cholesterol and theres a link between high blood cholesterol and heart disease. However, over time, weve learned that the cholesterol from food sources doesnt impact the cholesterol in your blood. So in 2015, the U.S. Dietary Guidelines noted that current evidence doesnt support concerns with cholesterol coming from dietary sources, such as eggs. At that time, the U.S. Dietary Guidelines stopped recommending cholesterol limits.

A recent study gave rise to questions about this direction. This type of study, known as a meta-analysis, pooled data from previous studies in order to get a potentially broader picture of risk. Pooled data can strengthen our understanding of certain things, but in this case, there were flaws in how egg consumption was assessed. The studies from which the data was pooled used a single food recall to determine egg consumption, which I mentioned earlier is problematic for obvious reasons. Though food recall is an important tool to help scientists on their fact-finding mission, its not the most conclusive tool. Plus, while this study looked at other sources of cholesterol and saturated fat in the diet, along with other lifestyle factors (like exercise patterns) that might contribute to someones heart disease risk, it didnt account for these factors in a meaningful way.

Bottom line: How you eat your eggs matters as much as how often and how many youre eating. To protect your heart and lower the risk of other serious health concerns, rethink common sides, like bacon, sausages and white toast. Instead, focus on heart-healthy accompaniments, like sliced avocado, salsa, black beans, whole grain toast, roasted sweet potatoes and sauted greens. If you want to bolster egg-based dishes without going over the seven-egg-per-week cutoff, use a mix of egg whites with whole eggs since its the yolk that contains all of the cholesterol (though it also contains most of the other nutrients as well).

Not necessarily, but its probably not as harmful as we once thought. The concern with butter comes from the fact that its high in saturated fat, which was thought to raise blood cholesterol levels and therefore, increase your risk of cardiovascular disease. But we now know that the story behind saturated fat is more complex. Some sources, like red meat, are still suspect (though health risk may also be related to other compounds in red meat) whereas other sources (like full fat dairy products) are now considered less risky.

That said, while butter may not raise your risk of health problems in and of itself, it doesnt appear to lower your risk, either. But other fats, like avocado oil and extra virgin olive oil have been found to be health protective so your overall diet should emphasize these types of plant-based fats.

Bottom line: If you want to spread a little butter on your whole grain toast and are otherwise eating wholesome foods and healthy fats, its probably fine. But make avocado and extra-virgin olive oil your go-to cooking oils and emphasize other healthier fats (such as nuts and seeds and their butters) in meals and snacks.

Heres what weve covered: Nutrition is an imperfect science and theres some discomfort in that. Because of the way we study diet patterns and health phenomena, we might not get the most conclusive info. But we can gather a lot of evidence that points us in a solid direction. Just about all of that evidence tells us that your overall dietary pattern matters more than one thing (like butter or red meat) on your plate. The dietary pattern thats consistently linked with the best health outcomes longer, healthier lives with limited pain and illness, and fewer memory problems is one thats rich in plant foods. Those are foods, like vegetables, fruits, pulses (the umbrella term for beans, legumes and lentils), whole grains (like oats, bulgur, quinoa and brown rice), and healthy fats from plant sources, like nuts, seeds, avocados and olives (as well as all of their butters and oils).

In addition to what youre emphasizing, its important to think about what foods to limit and what swaps youre making to replace those gaps in your diet. A healthy eating pattern is low in red meat and very low in processed meat, and it contains few refined grains, heavily processed snack foods, and foods with added sugars. That means swapping your steak for pizza or fried chicken with French fries isnt a trade up.

However, if your plate contains generous portions of veggies and youre routinely consuming wholesome plant-based foods and fats, a weekly lean steak dinner along with a baked potato with a pat of butter can be OK.

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Should you eat red meat or not? A dietitian explains the latest nutrition science on meat, eggs and butter - NBC News

For sufferers of irritable bowel syndrome (IBS), the low FODMAP diet has been recognized as a way to alleviate and manage digestive symptoms.

And with one in seven people 15% of the worlds population affected by IBS, the low FODMAP diet can be a savior.

But what exactly are FODMAPs? They are a collection of short-chain carbohydrates (sugars) that the gut cant properly absorb and trigger symptoms in people with IBS, such as abdominal pain, bloating, flatulence, irregular bowel movements, and fatigue.

FODMAPs, which is an acronym of Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, are naturally present in many foods and food additives.

It is now widely recognized that the best way to alleviate IBS symptoms is to avoid foods that contain FODMAPs, and modern technology is helping those affected to navigate what they eat with ease.

Researchers at Monash University have developed theFODMAP Diet appwhich allows users to search for a range of foods that can be identified as IBS triggers.

The app lists food items by a traffic light system and by serving sizes: red foods are high in FODMAPs and should be avoided; orange foods are moderate in FODMAPs and may be tolerated by some people, and green foods are low in FODMAPs and safe for consumption.

Dr. Jane Muir, a nutrition researcher who leads the FODMAP team at Monash University, said the low FODMAP diet is not a quick fix or fad diet.

It is a therapeutic diet to help people who suffer from gastrointestinal symptoms associated with a common gastrointestinal disorder called IBS, she said.

Dr. Muir also said the low FODMAP diet is not a diet for life, but rather best described as a learning diet and broken up into three key steps.

The first step involves following a low FODMAP diet for 2-6 weeks, where high FODMAP foods are swapped for low FODMAP alternatives. The second step is a reintroduction phase over 6-8 weeks where one FODMAP sugar at a time is reintroduced into the diet, allowing you to recognize which FODMAPs trigger symptoms. Step three involves personalizing your diet, where you can expand your diet to include FODMAPs that are well tolerated and limit the FODMAPS that you do not tolerate well.

Dr. Muir said a dietitian plays an important role in the implementation of the FODMAP diet.

A dietitian will make sure that your diet is nutritionally adequate while following the FODMAP program. They will check for any problems that may require you to be referred back to your GP. They will also help determine how strict the diet needs to be; it is not a one-size-fits-all diet, she said.

Joanna Baker, an accredited practicing dietitian and founder ofEveryday Nutrition, said while the low FODMAP diet is typically suitable for people with IBS symptoms, it is important to see a doctor first and get screened for the symptoms.

IBS type symptoms are not dangerous and management is purely about getting symptoms settled and improving quality of life. However, these abdominal symptoms can also be triggered by more sinister medical conditions like coeliac disease, IBD or even cancers. Since these conditions do cause serious health complications and have specific medical or dietary treatments, its imperative for people to see their doctor first, she said.

The next step would be to see a dietitian who can address dietary changes that can help with managing the symptoms, Ms. Baker said.

When I see someone, I am looking at the types of symptoms they get, what they have tried successfully or unsuccessfully in the past, the foods that they are currently eating, the foods they suspect are problematic for them and their medical history. Its really a combination of all of these aspects that I use to determine if a low FODMAP diet is the right approach.

When navigating a low FODMAP diet or managing a long-term dietary requirement, it can be easy for others to have the misconception that you are being a fussy eater. To overcome this, Ms. Baker said it helps to talk about it openly to family and friends.

I think its good to have an elevator speech ready to go. It needs to be short, brief and to the point. Something like: My doctor has put me on a special diet to see if it helps with my gut symptoms. Right now, it seems to be working really well and Im making a lot of progress. I think once you say that your doctor has recommended it, it makes a big difference, she said.

Jennifer Graham first went on a low FODMAP diet in January 2016 after traveling in Vietnam and becoming ill.

When she returned to Australia, doctors concluded she had a parasite and was put on a strong course of medication. Unfortunately, this made her symptoms worse and leaving the house became difficult.

It seemed that the only foods I could stomach were rice and plain chicken broth. Food had become my enemy. I lost over 15kgs and had too many tests to count before the doctors finally diagnosed it as IBS, she said.

It was recommended that I try the low FODMAP diet, alongside my other treatments, to help relieve my symptoms.

Once her symptoms were better managed, Ms. Graham slowly reintroduced some moderate and high FODMAP foods back into her diet.

This stage of the diet is really important to be able to identify your own personal food triggers. For example, I know I definitely have to stay away from garlic, onion, and honey but I can have generous serves of wheat bread and avocado (which become high FODMAP at a certain serving size). This has made it easier to be able to enjoy my favorite foods again and eat out without feeling ill, she said.

Ms. Graham has used several tools to guide her low FODMAP journey. She consulted with a dietician, used FODMAP-friendly apps and found support in social media groups where she connects with other fodmappers.

She also started a blog calledFussy Fodmapperwhere she shares low FODMAP shops, dining venues, products, and recipes.

For Ms. Graham, going on a low FODMAP diet has been life-changing.

The best outcome of doing a low FODMAP diet is that I can leave the house again. In the beginning, I was too anxious to go anywhere in case I needed the toilet in a hurry. Now I feel much more comfortable in living my life again.

This article first appeared on She Defined.

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What is the low FODMAP diet and how can it help people with gut issues? - Ladders

Heart disease describes a range of conditions that affect a persons heart. It includes blood vessel diseases, such as coronary artery disease; heart rhythm problems (arrhythmias); and heart defects a person is born with (congenital heart defects). In addition to keeping active, most cases of heart disease can be prevented by following a heart-healthy diet. The advice can sometimes seem conflicting and inaccessible, however.

According to Dr. Francisco Lopez-Jimenez, resident cardiologist at Mayo Clinic, there isnt a food that is going offer the best approach to heart health. The best defence lies in sticking to general dietary principles, he said.

Here are three easy and accessible dietary rules to ward off the risk of heart disease:

Keep it natural

As Dr Lopez-Jimenez explained: Looking at everything we eat, the closer it is to mother nature - the fewer human hands, machines and additives have touched it - the better it is going to be for us.

The combination of all the nutrients that come out of the ground, whether it be green, purple or blue emphasises a healthy pattern of eating and is actually more science-based than focusing on individual foods, he said.

People should generally avoid processed foods, according Dr Lopez-Jimenez. This will help people people to avoid hidden risks posed by added oils, salt and fried foods. Canned foods are also generally to be avoided, he said.

He added: Patients and people get confused by all the conflicting advice but it is a lot simpler to think that a fresh or frozen vegetable is better for me than one that is all cooked up.

Fruit and veg servings

I do recommend at least five servings of fruits and vegetables and preferably nine servings per day of fruits and vegetables and include variety, advised Dr Lopez-Jimenez.

Evidence confirms the health benefits of upping a persons daily vegetable intake. One study, published in the International Journal of Epidemiology, found that the risk of cardiovascular disease was reduced by about a quarter in people who ate 800 grams of fruit and vegetables every day, compared with those who ate very little or no fruits and vegetables.

Keep it local

Localised produce will have retained more of their nutrients than imported produce, explained Dr Lopez-Jimenez.

Even if they look nice there will have been a degradation of nutrients along the way, he said.

For optional health benefits, people should also try and eat foods in season, he added.

Cut down on meat

As Dr Lopez-Jimenez explained: You dont have to be a vegetarian to be healthy but there is a lot of data that says getting more of our protein from plant-based foods such as legumes is also healthier.

Why? Plant-based foods are full of fibre and different types of protein. They also avoid saturated fats - a major trigger of heart disease, he said.

Numerous evidence supports this advice. One large-scale meta-analysis published in the Journal of the American Heart Association People who ate the most plant-based foods overall had a:

Find out the best exercise to reduce the risk of heart disease here.

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Heart disease: Three dietary tips to keep the risks at bay - Express

Type 2 diabetes means a persons pancreas doesnt produce enough insulin to regulate their blood sugar levels. Overtime, unchecked blood sugar levels can hike the risk of heart disease and stroke. Fortunately, certain dietary decisions can compensate and control blood sugar levels. Evidence supports adding a certain seed to ones diet.

Evidence suggests fenugreek seeds boast blood-sugar lowering properties. Fenugreek seeds are derived from an aromatic plant that is a staple in curries and other Indian recipes. The seeds can be consumed both whole and in powdered form as a spice.

According to Diabetes.co.uk, fenugreek seeds (trigonella foenum graecum) are high in soluble fibre, which helps lower blood sugar by slowing down digestion and absorption of carbohydrates. This suggests they may be effective in treating people with diabetes, explained the health site.

Multiple studies have been carried out to investigate the potential anti-diabetic benefits of fenugreek.

Notably, several clinical trials showed that fenugreek seeds can improve most metabolic symptoms associated with both type 1 and type 2 diabetes in humans by lowering blood glucose levels and improving glucose tolerance.

In one study, researchers in India found that adding 100 grams of defatted fenugreek seed powder to the daily diet of patients with insulin-dependent (type 1) diabetes significantly reduced their fasting blood glucose levels, improved glucose tolerance and also lowered total cholesterol, LDL or bad cholesterol and triglycerides.

Over time, high levels of LDL cholesterol can damage a persons arteries, contribute to heart disease, and increase their risk having a stroke.

In another controlled trial, incorporating 15 grams of powdered fenugreek seed into a meal eaten by people with type 2 diabetes reduced the rise in post-meal blood glucose, while a separate study found that taking 2.5 grams of fenugreek twice a day for three months lowered blood sugar levels in people with mild, but not severe, type 2 diabetes.

Furthermore, research suggests that eating baked goods, such as bread, made with fenugreek flour may reduce insulin resistance in people with type 2 diabetes.

A certain superfood has also been shown to lower blood sugar levels.

What is the best diet for managing blood sugar?

Low-carb diets offer myriad health benefits for people with type 2 diabetes. As Diabetes.co.uk explained: The diet has allowed many people with type 2 diabetes to resolve their diabetes, that is to get their blood sugar levels into a non-diabetic range without the help of medication.

The benefits for blood sugar control are primarily down to cutting down on carbohydrates. Carbohydrate is the nutrient which has the greatest effect in terms of raising blood sugar levels and requires the most insulin to be taken or be produced by the body, explained the health site.

The diet is also rich in vegetables and natural, real foods which aids weight loss - another key component of blood sugar control.

What are the symptoms of type 2 diabetes?

Many people have type 2 diabetes without realising. This is because symptoms do not necessarily make a person feel unwell.

According to the NHS, symptoms of type 2 diabetes include:

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Type 2 diabetes: Add this seed to your diet to lower your blood sugar - Express

Since the festive season is around the corner, it is finally time to shed the extra fat and embark on a journey towards fitness. We all try different diets and exercises for weight loss but it is not necessary that they should all workout for everyone inthe same way. Including fibre in your daily diet goes a long way in losing weight.

ALSO READ | Tomato Benefits: Four Ways It Can Help Your Skin

Tomatoes contain very less amount of calories. If you consume even two tomatoes on a daily basis, you will betaking less than fivecalories. The fewer calories you consume, the more you are bound to lose. This makes tomatoes a great snack as well.

ALSO READ | After Onions, Tomato Price Surges To Rs 80 Per Kg In Delhi

Tomatoes are high in fibre and fibre plays a crucial role in losing weight. The fibre present in tomatoes prevents the absorption of fat molecules in your body. A fibre diet also helps in better digestion of food in the stomach.

Tomatoes are rich in an antioxidant known as lycopene. Having tomatoes on a daily basis reduces oxidative stress in the body. This, in turn,reducesfat accumulation and weight gain. Thus, tomato makes a great addition in your diet if you are trying tolose weight.

ALSO READ | GM Diet Plan: The Complete 7-day Diet Plan Which Helps You Lose Weight

Consuming tomatoes on a daily basis helps to reduce the levels of bad cholesterol in the body. It also helps in increasingthe levels of good cholesterol in the body as well. This can prove to be beneficial in your weight loss journey. Good cholesterol also helps to prevent the risk of cardiovascular diseases.

ALSO READ | Egg Recipes: 3 Easy-to-make Egg Dishes At Home | Healthy Egg Recipes

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Tomato: How does tomato help in weight loss? | Benefits of tomato diet - Republic World - Republic World

Grey hair home remedies: Consuming a mixture of yogurt and yeast can help in reducing grey scale

Grey hair home remedies: Wait, what? Did you just notice a few grey strands of hair on your kid? It surely can be upsetting. Poor lifestyle is one of the top causes of premature greying of hair. At times, grey hair at an early age may also be because of genetics. Vitamin B 12 deficiency, some kinds of anaemia and thyroid disorders may also be responsible for grey hair in children. Thus, the key to preventing premature greying of hair in your child is probably making sure that your child gets proper nutrition through a healthy balanced diet.

Restrict the amount of junk food, fries, ice creams, candies and chocolates for your kids. Make sure that most of their meals in a day or from healthy, homemade, nutritious and natural ingredients. Fresh fruits and vegetables, whole grains, nuts and seeds, leafy green vegetables, milk and dairy products are all important for health and well-being of your child. Together, they form a healthy diet, which can prevent premature greying of hair in kids.

Treat grey hair in kids by ensuring they get proper nutritionPhoto Credit: iStock

However, if the grey scale in your child is occurring because of genetics or any other medical condition, following are the home remedies that can help you.

Also read:Yes, You Can Stop Premature Greying. Here's How!

We have previously spoken about the benefits of curry leaves for hair. Well, these underrated leaves can help in reducing grey hair. All you need to do is boil curry leaves in oil until they turn black. Massage the oil on kids's hair. Repeat 2-3 times in a week until you get good results.

Consuming a mixture of yogurt and yeast can help in reducing grey scale. You can simply apply yogurt on kids'hair. It will naturally condition your hair and also make them shinier.

Amla or gooseberry has been ancient Ayurvedic remedy for most hair problems. You can boil a few pieces of amla in coconut oil and massage it gently on your scalp. You can use amla water to wash your child's hair. Just soak amla in water overnight and use it for hair wash. It can naturally reduce grey hair in kids. Another way to use amla for premature greying of hair is by mixing amla and almond oil. Leave it the mixture of oil overnight and apply it on your massage. Leave this hair oil on your scalp over night and apply 2-3 times in a week till you get effective results.

Amla can help in treating grey hairPhoto Credit: iStock

Also read:Premature Greying Of Hair And Other Reasons Why Mustard Oil Needs To Make A Comeback To Your Bathroom Shelves

Black tea can work as an effective home remedy for grey hair. Simply boil black tea leaves in water and let the solution aside to cool. Apply the water on your kids' hair once the solution has cooled down. Leave it for an hour and then take him/her for a head bath. Do not shampoo. You can repeat this once in two weeks. Black tea water can stain hair and darken them naturally.

Also read:Haircare Tips: Bid Good Bye To Grey Hair, Hair Fall And Dandruff With This Hair Oil

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

DoctorNDTV is the one stop site for all your health needs providing the most credible health information, health news and tips with expert advice on healthy living, diet plans, informative videos etc. You can get the most relevant and accurate info you need about health problems like diabetes, cancer, pregnancy, HIV and AIDS, weight loss and many other lifestyle diseases. We have a panel of over 350 experts who help us develop content by giving their valuable inputs and bringing to us the latest in the world of healthcare.

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Dani Spies, a suburban mom in New Jersey with two young children, says her troubles with food began long before she had any weight issues.

I often say, dieting made me fat, she says. In fifth grade I was drinking [diet] shakes with my mom and thinking I was doing something good.

As a teenager, she says, she wanted to look as slim as the girls and women she saw in magazines, on TV and online. She got sucked into the common trap of yo-yo dieting dieting, then bingeing, then dieting. It continued through her 20s.

Today, at 44, shes stable at a healthy weight. She says her relationship with food is completely different. And shes making bank as a healthy-eating blogger and YouTube GOOG, +2.13% star.

Spies says she makes a six-figure income producing one cooking video a week from her own kitchen and from her food blog. (Others say its extremely difficult to make such a sum on YouTube, even with a couple of million views a month.)

She has made about 650 videos, and her YouTube GOOGL, +2.01% channel, Clean & Delicious, just broke one million subscribers. Her views range from 12,000 to 1.3 million per video. Her husband, Beng, taught himself videography and films the videos.

She made her first videos about 10 years ago. At the time, she was working as a personal trainer and life coach, and started making videos to help her clients. We really didnt focus on YouTube as a business business, Spies said.

All that changed about three years ago, when both her children were in school, she says. She and her husband began focusing more on the YouTube channel, making one video a week.

She also writes one item a week for her blog, and says that generates as much income as the videos. Youd be amazed what some food bloggers are making, she says. I know some food bloggers making $30,000, $40,000 a month.

She says she still works a normal amount of time for a middle-class mom, about 40 hours a week, but has much more flexibility. And, of course, she doesnt have to commute.

Revenues mainly come from advertising on her YouTube channel and her blog, plus affiliate and sponsorship deals with companies for using their products on her videos. Spies says she was even paid by a jewelry company for wearing their bracelet on her channel.

She isnt alone. Google spokeswoman Kimberly Taylor says the number of YouTube channels making five or six figures in revenue has risen more than 40% over the past year, but its obviously difficult for most people to reach that milestone.

The biggest shift for me happened when I was pregnant with my daughter, Spies recalls. She was 30. She stopped putting pressure on herself about her body image: I finally had permission not to be slim, she adds.

Ironically, lifting that pressure helped her drop the weight shed been trying to lose. Her relationship with food went from deprivation and restriction to nourishment. Now, she says, she focuses on nutrients instead of calories.

Spies, who is 5 foot 4 inches tall, has dropped about 30 pounds from her peak weight. Its enough to make a significant gain in health. She went from significantly overweight, according to the guidelines issued by the Centers for Disease Control and Prevention, to a healthy 135 pounds. That includes plenty of muscle, she adds. I do a lot of weight training.

Weight remains a hot-button issue. TV commentator Bill Maher caused a stir when he targeted the U.S. obesity epidemic in a recent episode of his HBO T, +1.15% show, proposing that in order to make more progress fat-shaming needs to make a comeback.

CBS CBS, +0.34% talk-show host James Corden, who described himself as overweight, replied, Theres a common and insulting misconception that fat people are stupid and lazy, and were not. He said he has struggled with fat-shaming his entire life.

Obesity now kills more people worldwide than smoking. Being overweight raises your risk of premature death from multiple causes. Obesity is also a big factor in rising health-care costs, analysts say.

Spies, who has degrees or certifications in psychology and nutrition, is planning to launch digital classes next. She says her eating plan should be called The Dont Diet.

Food is supposed to be a source of pleasure and nourishment, she says. You cant have one without the other. She stopped trying to diet, she says, and started to look at real, fresh food.

Its a lifelong process, she adds. I still struggle. I still eat emotionally at times.

She thinks most diets are too prescriptive and too focused on imposing a set of rules. They dont pay enough attention to the person. You cant leave out the most important part of the puzzle, which is yourself, she says.

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Dieting made me fat! This mom says she went from drinking diet shakes to making six figures as a healthy-living YouTube star - MarketWatch

LONDON, 15 October 2019

Good morning thank you for joining us as we launch this years State of the Worlds Children Report.

Food is life itself.

From conception, through infancy, into childhood, its the foundation of every childs physical and mental development.

But as this years report shows, far too many children and young people are missing out on this right.

And not necessarily in the way youd expect.

In the 20th century, if you thought of hunger and malnutrition, youd likely picture a starving, emaciated child in a poor country probably in sub-Saharan Africa, or in a war zone.

While that challenge still exists today in the 21st century on a much smaller scale than 30 years ago hunger and malnutrition has a much different face.

Its the face of a child suffering from stunting or wasting her body smaller than her well-nourished peers, and her brain not fully developed, because she didnt receive proper nutrition in the first 1,000 days: not enough milk, eggs, fish, vegetables and fruits, for example.

Its the face of a school-age child in a low or middle-income country accessing food, but food of poor nutritional quality highly processed, packed with sugar and fats that is not giving him the vitamins and micronutrients his body and brain need. Putting him at risk of serious threats like iron-deficiency anaemia.

Its the face of an adolescent suffering from obesity, because its cheaper for her parents to buy nutrient-poor, heavily processed food, rather than fresh fruit, vegetables or eggs, which arent always available at an affordable price. Putting her at heightened risk of obesity, diabetes and cardiovascular disease down the road.

These realities are detailed in the report through new data and analysis, which bring to light some troubling new findings.

One in three children under five is not growing well either stunted, wasted or overweight.

At least one in two children suffer from hidden hunger or micronutrient deficiencies. They may look well-nourished, but in fact theyre not getting sufficient nutrients and vitamins to grow and develop to their full potential.

And two in three young children are not fed the minimum diverse diet they need to grow healthy especially among the poorest in every society.

But the reports alarm is matched by an ambitious call to action one thats inspired by what works.

We call on governments to invest in large-scale nutrition programmes.

Like Rwanda, where hundreds of thousands of children in all districts of the country are benefitting from home-fortified foods.

Or India, where millions of adolescents receive iron and folic acid supplements at school to prevent anaemia.

We call on our private sector partners to help us scale-up proven innovations.

Such as in Bangladesh, where garment manufacturers have embraced the initiative Mothers@Work to support breastfeeding among working mothers.

Or in Chile, where private-sector-led food fortification has reduced the national rate of anaemia from 21 to one per cent.

We call on our civil society partners to demand that companies provide information so parents and caregivers can make better food choices.

Such as Mxicos El Poder del Consumidor, a civil society group that has successfully advocated for front-of-pack labels that help children, young people and families choose healthy foods.

We call on communities to prioritize nutrition and deliver support and services to mothers and families.

Such as in Nepal, where female community volunteers ensure almost universal coverage of vitamin A supplementation for under-fives.

Or in Peru, where local community leaders are routinely monitoring childrens growth, and delivering essential nutrition services.

We call on parents and families to put their childrens nutrition first and improve how they feed children.

Ecuador, for example, found that adding one simple egg a day to the diet of young children significantly improved growth and reduced stunting by nearly half.

And a mass media campaign in Vietnam called Talking Babies convinced new mothers to breastfeed their babies, tripling the practice over three years.

We call on donors and partners to gather around childrens nutrition in humanitarian emergencies, where the needs are so great.

Such as in Yemen, where donors and partners like UNICEF delivered therapeutic foods and essential nutrition interventions to over four million children last year. This included 7,000 metric tonnes of ready-to-use therapeutic food. Proving that we can deliver nutrition, even in the most challenging contexts if the will is there.

Finally, global and local food systems must ensure that all children, without exception, have access to nutritious, safe, affordable and sustainable foods. To make this happen, we must explore new ways to embed nutrition across health, water and sanitation, education and social protection systems. All of the ingredients that go into a well- nourished child. Support in one sector supports success in all.

Throughout, lets never lose sight of why we must act.

The most important reason is children. Their health, their wellbeing, their nutrition matter to all of us, because they will be architects of our common future.

And right now, children are counting on us to heed the alarms being raised in this report.

So lets learn from the data in this report.

Lets be guided by its recommendations.

Lets be inspired by the countries that are improving the quality of childrens food and food environments.

Lets work together to ensure that all children, without exception, enjoy the nutritious, safe, affordable and sustainable diets they need to shape their own futures, as they shape a better future for all.

Thank you.

Link:
UNICEF Executive Director Henrietta Fore remarks at the launch of the State of the World's Children Report - UNICEF

Feed your culinary imagination.

The keto diet was designed by Dr. Russell Wilder in 1924 and emphasizes replacing carbs with healthy fats and protein. The drastic drop in your carb intake puts your body into a state of ketosisa natural metabolic process that helps burn stored fat and accelerate weight loss.

Today the keto diet has taken the wellness world by storm. And the growing amount of research backing its varied health benefits together with the celebrity proponents of this diet (including Kourtney Kardashian, Adriana Lima and Halle Berry, to name a few) have further fueled the popularity of this low-carb eating plan.

Whether youve recently embraced the keto lifestyle or youre just looking for healthy recipe ideas to diversify your low-carb diet, these keto cookbooks are here to help:

Keto For Carb Lovers

If you find yourself wondering how youll be able to stick to a diet that emphasizes on slashing down the consumption of all the fluffy, crunchy and sweet foods you love, Keto For Carb Lovers is the right book pick for you. Written by the editors of Delish and Women's Health, this brilliant cookbook pairs dozens of cooking hacks with the low-carb, high-fat diet to create recipes that allow you to enjoy the flavor and texture you lovewithout packing on the pounds. Besides more than 100 drool-worthy recipesincluding keto lasagna, peanut butter cookies, and keto pizzathe book also features a 21-day menu plan, meal prep to-do lists as well as weekly grocery lists to plan the week ahead.

Keto Quick Start

No matter how good your intentions are, sticking to a new diet can initially be challenging. Thats where Keto Quick Start comes in. New York Times bestselling author Diane Sanfilippo's latest book is a comprehensive and easy-to-follow road map that will help beginners seamlessly transition to a keto lifestyle. With 100 delicious keto-friendly recipes (like pesto-stuffed mushrooms and chocolate orange fudge), weekly meal plans and plenty of doable troubleshooting tips, this nifty guide will make going keto so much easier.

Dairy-Free Keto Cooking

With her latest crave-worthy cookbook, Kyndra Holley proves that transitioning to a dairy-free keto diet is anything but boring. From sweet and spicy barbecue ribs to crab salad stuffed avocado to flourless chocolate lava cake, theres something for every type of cook and palate. All of the recipes are rooted in simplicity and call for ingredients that can be easily found at your local grocery store. Besides dairy-free recipes, the cookbook also offers advice on how to restore your health and wellness while following the keto lifestyle.

Easy Keto For Busy People

Filled with scrumptious recipes that require minimal time and effort, Easy Keto For Busy People is perfect for those who dont want to compromise their diet despite their jam-packed schedule. This cookbook also includes practical tips on what to eat and what to avoid when youre traveling or dining out, and a handy guide to special ingredients like keto-approved sweeteners and alternative flours that you can stock in your pantry.

Keto Fat Bombs, Sweets & Treats

Contrary to common misconception, snacks and desserts can be a part of a healthy diet provided they are consumed reasonably. Featuring more than 100 keto dessert and snack recipes, this cookbook will make your eating plan more enjoyable and sustainable in the long run. The diverse collection covers everything from quick bread, muffins and pancakes to cookies, cakes, pies, ice cream and more. Many of these healthy-ish recipes require no more than 10 to 15 minutes of prep timeso you can whip them up any day of the week.

The Keto Vegan (Recipe Only Edition)

Lydia Miller's latest cookbook wonderfully combines the ketogenic principles with the plant-based diet to help you reap the health and weight loss benefits of a keto vegan lifestyle. Featuring 101 recipes made with natural ingredients that are packed with healthy fats and proteins (think Avocado Spring Rolls, Coconut Chocolate Balls, Pumpkin Spice Muffins, etc.), this cookbook will make your ketogenic journey a cakewalk.

Keto Cooking With Your Instant Pot

If you're looking for quick and easy family-friendly recipes that are both filling and packed with flavor, Dr. Karen S Lee's latest cookbook is a good place to start. This versatile collection of low-carb, high-fat, sugar-free recipes use only readily available ingredients and your handy Instant Pot. With delectable dishes (like grain-free lobster mac and cheese and Korean-style braised short ribs), this cookbook will make it easier for you to indulge in your favorite foodswithout letting your diet fall by the wayside. And if you haven't used an Instant Pot before, dont worry, the cookbook includes an entire section on how to get started.

More here:
The Best Keto Cookbooks Of 2019 - Forbes

Students in medical schools across the country spend less than 1 percent of lecture time learning about diet.

Earlier this year, Mount Sinai, the biggest hospital network in New York City, invested in a meal delivery service. Though it seemed like an unusual move at the time, the networks decision makes sense if you consider the intrinsic relationship between food and healtha connection underscored by countless other recent examples of healthcare initiatives that harness diet as a tool to improve well-being.

At a California rehabilitation facility, for instance, doctors use the rituals of eating to help people recover from trauma. And over the past decade, cities across the country have launched food prescription programs that incentivize participants in the Supplemental Nutrition Assistance Program (SNAP) to buy fresh fruits and vegetables at farmers markets. A number of nonprofit organizations have launched medically-tailored meal services for people suffering from diet-related diseases.

Culturally and politically, were increasingly acknowledging that what we eat plays a major role in our health. Which is why its especially strange that healthcare providers know so little about it.

Medical curriculums have been developed historically, foregrounding disciplines like biology, behavior, and disease to the detriment of food and nutrition.

In a new report published by the Harvard Food Law and Policy Clinic, researchers write that, on average, students in medical schools across the country spend less than 1 percent of lecture time learning about diet, falling short of the National Research Councils recommendation for baseline nutrition curriculum. Neither the federal government, which provides a significant chunk of funding to medical schools, nor accreditation groupswhich validate themenforce any minimum level of diet instruction.

And it shows: While you and I might show up for our annual physicals expecting feedback on our what and how much we should be eating, just 14 percent of doctors feel qualified to offer that nutrition advice.

How did the gap get this wide? Much of it can be explained by the way medical curriculums have been developed historically, foregrounding disciplines like biology, behavior, and disease to the detriment of food and nutrition. Today, the legacy of this framework makes it hard for medical schools to retroactively integrate nutrition into their curriculums.

Because [nutrition] wasnt prioritized for so long, there arent a lot of faculty and medical schools that have any knowledge about nutrition and diet, says Emily Broad Leib, the reports lead author. To build it into schools now requires real investment in hiring and training.

People believe that nutrition is easy, when in reality, nutrition is most of medicineand then a lot more.

The report recommends a wide range of policy changes that could function as carrots and sticks in getting nutrition onto course outlines. They range from making federal funding contingent on nutrition training to performance-based incentives that encourage schools to include diet-related subjects in curriculums.

Why are we spending so much government money to educate physicians and residents, and yet were not getting any impact in terms of these this large set of [diet-related] diseases? Broad Leib asks.

The recommendations also implicate other players in the world of medicine, like accreditation organizations and licensing boards, for not requiring a baseline level of dietary expertise from schools and doctors, respectively. Part of the reason that may be is the prevailing attitude society has toward food as a soft science.

People believe that nutrition is easy, when in reality, nutrition is most of medicineand then a lot more, says Martin Kohlmeier, a professor of nutrition at the University of North Carolina-Chapel Hill. You have cultural, food production, and food safety issues. It is a challenge for physicians to learn enough.

Doctors with expertise in nutrition are more likely to spot diet-related issues earlier in a patients prognosis.

Kohlmeier leads the Nutrition in Medicine Project, a free, online nutrition curriculum tailored to medical students and doctors. Kohlmeier estimates that 150,000 students have participated in some aspect of the program since its launch in 1995. Nevertheless, he stresses, voluntary education is only a temporary fix for a systemic problem.

A lot of institutions have electives, all kinds of nice things that maybe 1 to 5 percent of their students use. And Im always saying: You are going to be treated by the physician who skipped those classes.

But why teach doctors nutrition and diet when there already exists a specialty in those fields? Nutritionists and dieticians are experts in the way our individual biologies are affected by what we eat. What role will they play if our general practitioners develop that same expertise?

Shoring up what doctors know about food wont render nutritionists moot, says Carol DeNysschen, a registered dietician and chair of the health, nutrition, and dietetics program at the State University of New York-Buffalo.

The more that [doctors] know, the more they realize what they dont know, and the more they realize how complicated it can be to develop an individualized nutrition plan for people and to get them the support they need to monitor or manage [issues like] their weight, their diabetes, DeNysschen says.

DeNysschen characterizes the relationship between doctors and nutritionists as a symbiotic one. Doctors with expertise in nutrition are more likely to spot diet-related issues earlier in a patients prognosis, and that could mean more referrals to diet experts. The more nutrition knowledge they have, the more theyre aware of looking for those areas where a nutritionist or dietitian could interject, she says.

Beyond the healthcare implications, the Harvard report also makes an economic case for teaching doctors about food. Taxpayer dollars fund most physician residencies in the United States through Medicare. (Medical school graduates train to become doctors via residency in a hospital.) Simultaneously, Medicare serves as the national insurance program for aging Americans, and thus, incurs the costs of diet-related diseases during that stage of our lives. Therefore, the report argues, requiring nutrition education in medical residencies is another way for Congress to trim its own bills.

Thats one element of the case that Broad Leib will likely make next week at a Congressional hearing. Though the report largely focuses on federal policy changes, some local lawmakers are introducing legislation that would require nutrition education among doctors within their jurisdictions. In New York, for example, state legislators recently proposed a bill that would require practicing physicians to receive six hours of nutrition coursework or training every two years. In Washington, D.C., municipal lawmakers introduced a bill that would require continuing education for doctors to be expanded to include nutrition coursework.

Poor diet continues to be one of the biggest contributors to chronic disease and mortality in the U.S., killing one in five Americans every year. Thats a higher rate than three other risk factorspollution, lack of exercise, alcohol and drug usecombined. As the tide continues to rise in favor of ideas and policies that combine food and healthcare, medical schools may be next to center nutrition in their work. Someones just got to prescribe it.

The rest is here:
If food is medicine, why isnt it taught at medical schools? - The New Food Economy