Category Archives: Diet And Food

I lived in a constant state of, Oh, god. Im freaking sick.

Before Chris Pratt became the impossibly jacked leading man posed with the task of thwarting intergalactic threats as Guardian of the Galaxys Star-Lord, we came to adore the star for his affable character of Andy Dwyer in the hit series, Parks and Rec. With his questionable grooming routine, visible gut and comedic charm that rendered every occasion one of hilarity, Dwyer was the character most gravitated towards on the show. We liked to think there was a little bit of Dwyer in each of us and came to aspire to that level of quick wit.

For Pratt, the breakout performance made him endeared to audiences around the world. But as the star has since revealed, the diet he maintained over the course of the show was one doing more harm than good when it came to his own health, and served as a catalyst for him to get in better shape for later projects. I cant believe I would eat five cheeseburgers for lunch. I lived in a constant state of Oh god, Im freaking sick. Ive eaten so much. And that was happiness at that time, Pratt revealed in an interview with Mens Health US.

Now, its the exact opposite. Now, eating is boring. But, the times between eating, I feel great. Before, eating was fun, but in the times in between, I felt like crap.

He may have come to make us all laugh from the comfort of our own homes, but its clear that the inner confidence of Dwyer was something Pratt was struggling with himself, weighing nearly 300 pounds (approx. 136 kilograms) at the time of shooting. It made his transformation a staggering one, emerging on our screens in Guardians of the Galaxy and Jurassic Park as a man who had completely overhauled their lifestyle, coming to make movement a necessary part of their daily routine, while also eating clean.

Now, Pratt is preparing to take on a new role as a Navy SEAL in Amazons upcoming series, The Terminal List and you can guarantee hes not holding back when it comes to the gruelling training sessions required to look the part.

To get in shape for the role, he committed to intermittent fasting, where he only had a six-hour window between noon and 6PM to eat. During those hours, Pratt opted for chicken breast and lean proteins, vegetables, corn tortillas with eggs, avocados, health fats, and a steaming cup of black coffee. Those cheeseburgers are well and truly in the past.

Hes come a long way since his Andy Dwyer days, but Pratt insists that even despite his outward appearance at the time of filming Parks and Rec, the character was one he feels great fondness for, given that it was also made to ensure the world didnt rob Pratt of his inherent joyfulness. Opening up to Mens Health US, he discussed how growing up as a sensitive child, his father acted as if he disliked Pratt in order to toughen him up. Pratt suggests that his father viewed his sensitivity as a liability because he probably grew up in a world where a guy like that could get eaten alive. But instead of hardening his resolve and toughening up much like his dad desired, Pratt protected his sensitivity, safe-guarded it, and from that an iconic TV character was born.

Early on, I developed humour as a self-defence mechanism I developed Andy, really. Andy on Parks and Rec was my clown that I had honed my entire life, a guy who is affable, whos an intelligent person playing a dumb person.

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Chris Pratt Reveals The Emotional Toll His Parks And Rec Diet Took On His Health - Men's Health

I took this shot of the Coopers Hawk dining on a lizard in a tree near dark tonight from the deck the normal diet for Coopers Hawks is other birds, but the population of birds around here is down so a change in diet and mostly they have been eating lizards and things this year. He is also mantling over his kill to conceal it from other birds not much for sharing a hard earned meal.

The Western Grebe below was cruising the waters of Lake Pleasant yesterday along with a number of others looking for small fish to feed on seldom seen in flight, they dive to avoid danger and also to catch small fish which they usually consume whilst under water. They are not deep divers usually 20 feet or less.

A wonderful day finishing and in a few hours another one will begin it is already getting light into the weekend for me summer is here enjoy the day and each moment you are granted and keep on breathing makes my day every day!

Smiles,

Ted

You are not poor if you

love something, someone,

humanity maybe, and have faith

that you will somewhere,

sometime be satisfied, though you

know not how.

excerpt fromLove and Faithby Max Ehrmann

###

The easiest way to reach Mr. Grussing is by email:ted@tedgrussing.com

In addition tosales of photographsalready taken Ted does special shoots for patrons on request and also does air-to-air photography for those who want photographs of their airplanes in flight. All special photographic sessions are billed on an hourly basis.

Ted also does one-on-one workshops for those interested in learning the techniques he uses. By special arrangement Ted will do one-on-one aerial photography workshops which will include actual photo sessions in the air.

More about Ted Grussing

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Today's Photo From Ted Grussing Photography: One Changes Diet and One Does Not to Survive - Sedona.Biz - The Voice of Sedona and The Verde Valley -...

Ryan Gosling won the hearts of pretty much everyone when he starred as Noah Calhoun in The Notebook, and since then he has become one of the most adored men in Hollywood.

It was recently announced that Gosling would star as Ken in the new Barbie adaptation to be released next year, and even though fans had mixed reactions to the announcement, there's no denying that the celeb is looking amazingly fit at 41 years old.

So how has Ryan Gosling maintained his health over the years and prepared for these iconic roles? Continue reading to learn about some of his regular eating habits, and for more celebrity news, check out 7 Eating Habits These Celebs Swear By to Lose Weight.

Gosling is no stranger to preparing for a movie role with a strict diet and exercise routine. In a recent interview with Entertainment Tonight, Gosling's costar for the Barbie movie, Simu Liu, talks about how they both got ready for their dual role as Ken. When asked who trained harder, Liu answered candidly.

"Definitely Ryan 100 percent. He's definitely, like, a gym in the morning, gym after work kinda guy." Liu also commented on Gosling's eating patterns for the movie, which seem to have been pretty strict.

"As much as I believe that I do have a work ethic, I also love food a lot. Just hearing little bits and pieces about, you know, just his strict diet regimen and just like how much emphasis he puts on taking care of himself and his body, I'm like, I respect it, I respect it. I'm gonna have some soda."

This is certainly not the first time Gosling has restricted his diet for a movie role. Back in 2011, Gosling played alongside Emma Stone and Steve Carrel in Crazy, Stupid, Love. According to Men's Journal, he ate a diet heavy in fish, vegetables, rice, and protein shakes to prepare for his role.6254a4d1642c605c54bf1cab17d50f1e

When talking about building his muscles for the film, he said, "After a while, they're like pets because they [his muscles] don't do anything useful. But you have to feed them and take care of them. Otherwise, they'll go away."

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While the star definitely knows how to drop pounds when he needs to for an upcoming role, he also refuses to shy away from his obsession with sugar. This goes to show that even the celebrities with the strictest diets know how to add balance to their routine.

In an interview with Vanity Fair, Emma Stone shares funny details about Gosling's favorite treat: Twizzlers.

"Ryan can eat more Twizzlers than anyone you've ever met. Yeah, the traditional, like, the Twizzler, and he would keep it in his coat pocket, and just, you know, hand out Twizzlers and eat Twizzlers himself."

While this isn't an eating habit, it goes hand in hand with the way that Gosling lives his life and pursues his own level of health.

When Gosling was preparing to star in La, La Land back in 2016, the celeb needed to change up his fitness routine to not only build strength but incorporate longevity and flexibility in his movements. His trainer, Arin Babaian, told Men's Journal that in order to do this, they had to try pilates.

"Once I had tired him out with squats and pull-ups, we brought in the Pilates table. That helped us really improve his spine stability and postural strength."

When preparing for a role, Ryan Gosling dedicates his time and energy to working out rigorously and eating a fairly strict diet. While this may work for the actor's career, it isn't necessarily feasible for everyone to accomplish. Instead, finding balance in healthy eating and physical movement that you enjoy can help contribute to greater longevity over time.

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3 Eating Habits Ryan Gosling Swears by To Look Amazing at 41 Eat This Not That - Eat This, Not That

The internet is rife with advice for keeping the brain sharp as we age, and much of it is focused on the foods we eat. Headlines promise that oatmeal will fight off dementia. Blueberries improve memory. Coffee can slash your risk of Alzheimers disease. Take fish oil. Eat more fiber. Drink red wine. Forgo alcohol. Snack on nuts. Dont skip breakfast. But definitely dont eat bacon.

One recent diet study got media attention, with one headline claiming, Many people may be eating their way to dementia. The study, published last December in Neurology, found that people who ate a diet rich in anti-inflammatory foods like fruits, vegetables, beans and tea or coffee had a lower risk of dementia than those who ate foods that boost inflammation, such as sugar, processed foods, unhealthy fats and red meat.

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But the study, like most research on diet and dementia, couldnt prove a causal link. And thats not good enough to make recommendations that people should follow. Why has it proved such a challenge to pin down whether the foods we eat can help stave off dementia?

First, dementia, like most chronic diseases, is the result of a complex interplay of genes, lifestyle and environment that researchers dont fully understand. Diet is just one factor. Second, nutrition research is messy. People struggle to recall the foods theyve eaten, their diets change over time, and modifying what people eat even as part of a research study is exceptionally difficult.

For decades, researchers devoted little effort to trying to prevent or delay Alzheimers disease and other types of dementia because they thought there was no way to change the trajectory of these diseases. Dementia seemed to be the result of aging and an unlucky roll of the genetic dice.

While scientists have identified genetic variants that boost risk for dementia, researchers now know that people can cut their risk by adopting a healthier lifestyle: avoiding smoking, keeping weight and blood sugar in check, exercising, managing blood pressure and avoiding too much alcohol the same healthy behaviors that lower the risk of many chronic diseases.

Diet is wrapped up in several of those healthy behaviors, and many studies suggest that diet may also directly play a role. But what makes for a brain-healthy diet? Thats where the research gets muddled.

Despite loads of studies aimed at dissecting the influence of nutrition on dementia, researchers cant say much with certainty. I dont think theres any question that diet influences dementia risk or a variety of other age-related diseases, says Matt Kaeberlein, who studies aging at the University of Washington in Seattle. But are there specific components of diet or specific nutritional strategies that are causal in that connection? He doubts it will be that simple.

In the United States, an estimated 6.5 million people, the vast majority of whom are over age 65, are living with Alzheimers disease and related dementias. Experts expect that by 2060, as the senior population grows, nearly 14 million residents over age 65 will have Alzheimers disease. Despite decades of research and more than 100 drug trials, scientists have yet to find a treatment for dementia that does more than curb symptoms temporarily (SN: 7/3/21 & 7/17/21, p. 8). Really what we need to do is try and prevent it, says Maria Fiatarone Singh, a geriatrician at the University of Sydney.

Forty percent of dementia cases could be prevented or delayed by modifying a dozen risk factors, according to a 2020 report commissioned by the Lancet. The report doesnt explicitly call out diet, but some researchers think it plays an important role. After years of fixating on specific foods and dietary components things like fish oil and vitamin E supplements many researchers in the field have started looking at dietary patterns.

That shift makes sense. We do not have vitamin E for breakfast, vitamin C for lunch. We eat foods in combination, says Nikolaos Scarmeas, a neurologist at National and Kapodistrian University of Athens and Columbia University. He led the study on dementia and anti-inflammatory diets published in Neurology. But a shift from supplements to a whole diet of myriad foods complicates the research. A once-daily pill is easier to swallow than a new, healthier way of eating.

Suspecting that inflammation plays a role in dementia, many researchers posit that an anti-inflammatory diet might benefit the brain. In Scarmeas study, more than 1,000 older adults in Greece completed a food frequency questionnaire and earned a score based on how inflammatory their diet was. The lower the score, the better. For example, fatty fish, which is rich in omega-3 fatty acids, was considered an anti-inflammatory food and earned negative points. Cheese and many other dairy products, high in saturated fat, earned positive points.

During the next three years, 62 people, or 6 percent of the study participants, developed dementia. People with the highest dietary inflammation scores were three times as likely to develop dementia as those with the lowest. Scores ranged from 5.83 to 6.01. Each point increase was linked to a 21 percent rise in dementia risk.

Such epidemiological studies make connections, but they cant prove cause and effect. Perhaps people who eat the most anti-inflammatory diets also are those least likely to develop dementia for some other reason. Maybe they have more social interactions. Or it could be, Scarmeas says, that people who eat more inflammatory diets do so because theyre already experiencing changes in their brain that lead them to consume these foods and what we really see is the reverse causality.

To sort all this out, researchers rely on randomized controlled trials, the gold standard for providing proof of a causal effect. But in the arena of diet and dementia, these studies have challenges.

Dementia is a disease of aging that takes decades to play out, Kaeberlein says. To show that a particular diet could reduce the risk of dementia, it would take two-, three-, four-decade studies, which just arent feasible. Many clinical trials last less than two years.

As a work-around, researchers often rely on some intermediate outcome, like changes in cognition. But even that can be hard to observe. If youre already relatively healthy and dont have many risks, you might not show much difference, especially if the duration of the study is relatively short, says Sue Radd-Vagenas, a nutrition scientist at the University of Sydney. The thinking is if youre older and you have more risk factors, its more likely we might see something in a short period of time. Yet older adults might already have some cognitive decline, so it might be more difficult to see an effect.

Many researchers now suspect that intervening earlier will have a bigger impact. We now know that the brain is stressed from midlife and theres a tipping point at 65 when things go sour, says Hussein Yassine, an Alzheimers researcher at the Keck School of Medicine of the University of Southern California in Los Angeles. But intervene too early, and a trial might not show any effect. Offering a healthier diet to a 50- or 60-year-old might pay off in the long run but fail to make a difference in cognition that can be measured during the relatively short length of a study.

And its not only the timing of the intervention that matters, but also the duration. Do you have to eat a particular diet for two decades for it to have an impact? Weve got a problem of timescale, says Kaarin Anstey, a dementia researcher at the University of New South Wales in Sydney.

And then there are all the complexities that come with studying diet. You cant isolate it in the way you can isolate some of the other factors, Anstey says. Its something that youre exposed to all the time and over decades.

In a clinical trial, researchers often test the effectiveness of a drug by offering half the study participants the medication and half a placebo pill. But when the treatment being tested is food, studies become much more difficult to control. First, food doesnt come in a pill, so its tricky to hide whether participants are in the intervention group or the control group.

Imagine a trial designed to test whether the Mediterranean diet can help slow cognitive decline. The participants arent told which group theyre in, but the control group sees that they arent getting nuts or fish or olive oil. What ends up happening is a lot of participants will start actively increasing the consumption of the Mediterranean diet despite being on the control arm, because thats why they signed up, Yassine says. So at the end of the trial, the two groups are not very dissimilar.

Second, we all need food to live, so a true placebo is out of the question. But what diet should the control group consume? Do you compare the diet intervention to peoples typical diets (which may differ from person to person and country to country)? Do you ask the comparison group to eat a healthy diet but avoid the food expected to provide brain benefits? (Offering them an unhealthy diet would be unethical.)

And tracking what people eat during a clinical trial can be a challenge. Many of these studies rely on food frequency questionnaires to tally up all the foods in an individuals diet. An ongoing study is assessing the impact of the MIND diet (which combines part of the Mediterranean diet with elements of the low-salt DASH diet) on cognitive decline. Researchers track adherence to the diet by asking participants to fill out a food frequency questionnaire every six to 12 months. But many of us struggle to remember what we ate a day or two ago. So some researchers also rely on more objective measures to assess compliance. For the MIND diet assessment, researchers are also tracking biomarkers in the blood and urine vitamins such as folate, B12 and vitamin E, plus levels of certain antioxidants.

Another difficulty is that these surveys often dont account for variables that could be really important, like how the food was prepared and where it came from. Was the fish grilled? Fried? Slathered in butter? Those things can matter, says dementia researcher Nathaniel Chin of the University of WisconsinMadison.

Plus there are the things researchers cant control. For example, how does the food interact with an individuals medications and microbiome? We know all of those factors have an interplay, Chin says.

The few clinical trials looking at dementia and diet seem to measure different things, so its hard to make comparisons. In 2018, Radd-Vagenas and her colleagues looked at all the trials that had studied the impact of the Mediterranean diet on cognition. There were five at the time. What struck me even then was how variable the interventions were, she says. Some of the studies didnt even mention olive oil in their intervention. Now, how can you run a Mediterranean diet study and not mention olive oil?

Another tricky aspect is recruitment. The kind of people who sign up for clinical trials tend to be more educated, more motivated and have healthier lifestyles. That can make differences between the intervention group and the control group difficult to spot. And if the study shows an effect, whether it will apply to the broader, more diverse population comes into question. To sum up, these studies are difficult to design, difficult to conduct and often difficult to interpret.

Kaeberlein studies aging, not dementia specifically, but he follows the research closely and acknowledges that the lack of clear answers can be frustrating. I get the feeling of wanting to throw up your hands, he says. But he points out that there may not be a single answer. Many diets can help people maintain a healthy weight and avoid diabetes, and thus reduce the risk of dementia. Beyond that obvious fact, he says, its hard to get definitive answers.

In July 2021, Yassine gathered with more than 30 other dementia and nutrition experts for a virtual symposium to discuss the myriad challenges and map out a path forward. The speakers noted several changes that might improve the research.

One idea is to focus on populations at high risk. For example, one clinical trial is looking at the impact of low- and high-fat diets on short-term changes in the brain in people who carry the genetic variant APOE4, a risk factor for Alzheimers. One small study suggested that a high-fat Western diet actually improved cognition in some individuals. Researchers hope to get clarity on that surprising result.

I get the feeling of wanting to throw up your hands.

Another possible fix is redefining how researchers measure success. Hypertension and diabetes are both well-known risk factors for dementia. So rather than running a clinical trial that looks at whether a particular diet can affect dementia, researchers could look at the impact of diet on one of these risk factors. Plenty of studies have assessed the impact of diet on hypertension and diabetes, but Yassine knows of none launched with dementia prevention as the ultimate goal.

Yassine envisions a study that recruits participants at risk of developing dementia because of genetics or cardiovascular disease and then looks at intermediate outcomes. For example, a high-salt diet can be associated with hypertension, and hypertension can be associated with dementia, he says. If the study shows that the diet lowers hypertension, we achieved our aim. Then the study could enter a legacy period during which researchers track these individuals for another decade to determine whether the intervention influences cognition and dementia.

One way to amplify the signal in a clinical trial is to combine diet with other interventions likely to reduce the risk of dementia. The Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability, or FINGER, trial, which began in 2009, did just that. Researchers enrolled more than 1,200 individuals ages 60 to 77 who were at an elevated risk of developing dementia and had average or slightly impaired performance on cognition tests. Half received nutritional guidance, worked out at a gym, engaged in online brain-training games and had routine visits with a nurse to talk about managing dementia risk factors like high blood pressure and diabetes. The other half received only general health advice.

After two years, the control group had a 25 percent greater cognitive decline than the intervention group. It was the first trial, reported in the Lancet in 2015, to show that targeting multiple risk factors could slow the pace of cognitive decline.

Now researchers are testing this approach in more than 30 countries. Christy Tangney, a nutrition researcher at Rush University in Chicago, is one of the investigators on the U.S. arm of the study, enrolling 2,000 people ages 60 to 79 who have at least one dementia risk factor. The study is called POINTER, or U.S. Study to Protect Brain Health Through Lifestyle Intervention to Reduce Risk. The COVID-19 pandemic has delayed the research organizers had to pause the trial briefly but Tangney expects to have results in the next few years.

This kind of multi-intervention study makes sense, Chin says. One of the reasons why things are so slow in our field is were trying to address a heterogeneous disease with one intervention at a time. And thats just not going to work. A trial that tests multiple interventions allows for people to not be perfect, he adds. Maybe they cant follow the diet exactly, but they can stick to the workout program, which might have an effect on its own. The drawback in these kinds of studies, however, is that its impossible to tease out the contribution of each individual intervention.

Two major reports came out in recent years addressing dementia prevention. The first, from the World Health Organization in 2019, recommends a healthy, balanced diet for all adults, and notes that the Mediterranean diet may help people who have normal to mildly impaired cognition.

The 2020 Lancet Commission report, however, does not include diet in its list of modifiable risk factors, at least not yet. Nutrition and dietary components are challenging to research with controversies still raging around the role of many micronutrients and health outcomes in dementia, the report notes. The authors point out that a Mediterranean or the similar Scandinavian diet might help prevent cognitive decline in people with intact cognition, but how long the exposure has to be or during which ages is unclear. Neither report recommends any supplements.

Plenty of people are waiting for some kind of advice to follow. Improving how these studies are done might enable scientists to finally sort out what kinds of diets can help hold back the heartbreaking damage that comes with Alzheimers disease. For some people, that knowledge might be enough to create change.

One of the reasons why things are so slow in our field is were trying to address a heterogeneous disease with one intervention at a time. And thats just not going to work.

Inevitably, if youve had Alzheimers in your family, you want to know, What can I do today to potentially reduce my risk? says molecular biologist Heather Snyder, vice president of medical and scientific relations at the Alzheimers Association.

But changing long-term dietary habits can be hard. The foods we eat arent just fuel; our diets represent culture and comfort and more. Food means so much to us, Chin says.

Even if you found the perfect diet, he adds, how do you get people to agree to and actually change their habits to follow that diet? The MIND diet, for example, suggests people eat less than one serving of cheese a week. In Wisconsin, where Chin is based, thats a nonstarter, he says.

But its not just about changing individual behaviors. Radd-Vagenas and other researchers hope that if they can show the brain benefits of some of these diets in rigorous studies, policy changes might follow. For example, research shows that lifestyle changes can have a big impact on type 2 diabetes. As a result, many insurance providers now pay for coaching programs that help participants maintain healthy diet and exercise habits.

You need to establish policies. You need to change cities, change urban design. You need to do a lot of things to enable healthier choices to become easier choices, Radd-Vagenas says. But that takes meatier data than exist now.

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How scientists are trying new ways to study diet and dementia - Science News Magazine

Theres no denying that staying in shape is a universal desire and most of us try everything to lose weight and stay fit. Offlate, health experts have been vouching for Intermittent fasting, which is believed to treat chronic ailments like Diabetes, Alzheimers disease and Cardiovascular diseases to name a few.

Apart from that, following Intermittent fasting also helps in effective weight loss, better insulin management. However, what you eat between the fasting window can make or break the weight loss plan.

Most people stick to juices, water, caffeine based drinks like black tea or coffee. You will be surprised to know that a cup of black coffee has only 2kcal whereas black tea has around 1kcal, which can effectively help in weight management. But still drinking these caffeine blends may impact your health. Here's how!

The rest is here:
Do you drink coffee or tea during intermittent fasting? Then you need to read this! - Times of India

The number of people affected by hunger globally rose to as many as 828 million in 2021, an increase of about 46 million since 2020 and 150 million since the outbreak of the COVID-19 pandemic (1), according to a United Nations report that provides fresh evidence that the world is moving further away from its goal of ending hunger, food insecurity and malnutrition in all its forms by 2030.

The 2022 edition of The State of Food Security and Nutrition in the World (SOFI) report presents updates on the food security and nutrition situation around the world, including the latest estimates of the cost and affordability of a healthy diet. The report also looks at ways in which governments can repurpose their current support to agriculture to reduce the cost of healthy diets, mindful of the limited public resources available in many parts of the world.

The report was jointly published today by the Food and Agriculture Organization of the United Nations (FAO), the International Fund for Agricultural Development (IFAD), the United Nations Children's Fund (UNICEF), the UN World Food Programme (WFP) and the World Health Organization (WHO).

The numbers paint a grim picture:

As this report is being published, the ongoing war in Ukraine, involving two of the biggest global producers of staple cereals, oilseeds and fertilizer, is disrupting international supply chains and pushing up the prices of grain, fertilizer, energy, as well as ready-to-use therapeutic food for children with severe malnutrition. This comes as supply chains are already being adversely affected by increasingly frequent extreme climate events, especially in low-income countries, and has potentially sobering implications for global food security and nutrition.

This report repeatedly highlights the intensification of these major drivers of food insecurity and malnutrition: conflict, climate extremes and economic shocks, combined with growing inequalities, the heads of the five UN agencies (2) wrote in this year's Foreword. The issue at stake is not whether adversities will continue to occur or not, but how we must take bolder action to build resilience against future shocks.

Repurposing agricultural policies

The report notes as striking that worldwide support for the food and agricultural sector averaged almost US$ 630 billion a year between 2013 and 2018. The lion's share of it goes to individual farmers, through trade and market policies and fiscal subsidies. However, not only is much of this support market-distorting, but it is not reaching many farmers, hurts the environment and does not promote the production of nutritious foods that make up a healthy diet. That's in part because subsidies often target the production of staple foods, dairy and other animal source foods, especially in high- and upper-middle-income countries. Rice, sugar and meats of various types are most incentivized food items worldwide, while fruits and vegetables are relatively less supported, particularly in some low-income countries.

With the threats of a global recession looming, and the implications this has on public revenues and expenditures, a way to support economic recovery involves the repurposing of food and agricultural support to target nutritious foods where per capita consumption does not yet match the recommended levels for healthy diets.

The evidence suggests that if governments repurpose the resources they are using to incentivize the production, supply and consumption of nutritious foods, they will contribute to making healthy diets less costly, more affordable and equitably for all.

Finally, the report also points out that governments could do more to reduce trade barriers for nutritious foods, such as fruits, vegetables and pulses.

(1) Itis estimated that between 702 and 828 million people were affected by hunger in 2021.The estimate is presented as a range to reflect the added uncertainty in data collection due to the COVID-19 pandemic and related restrictions. The increases are measured with reference to the middle of the projected range (768 million).

(2) For FAO - QU Dongyu, Director-General; for IFAD - Gilbert F. Houngbo, President; for UNICEF - Catherine Russell, Executive Director; for WFP - David Beasley, Executive Director; for WHO - Tedros Adhanom Ghebreyesus, Director-General.

What they said

FAO Director-General QU Dongyu: Low-income countries, where agriculture is key to the economy, jobs and rural livelihoods, have little public resources to repurpose.FAO is committed to continue working together with thesecountriesto explore opportunitiesfor increasing the provision of public servicesfor all actors acrossagrifood systems.

IFAD President Gilbert F. Houngbo: These are depressing figures for humanity. We continue to move away from our goal of ending hunger by 2030. The ripple effects of the global food crisis will most likely worsen the outcome again next year. We need a more intense approach to end hunger and IFAD stands ready to do its part by scaling up its operations and impact. We look forward to having everyone's support.

UNICEF Executive Director Catherine Russell: The unprecedented scale of the malnutrition crisis demands an unprecedented response. We must double our efforts to ensure that the most vulnerable children have access to nutritious, safe, and affordable diets -- and services for the early prevention, detection and treatment of malnutrition. With so many childrens lives and futures at stake, this is the time to step up our ambition for child nutrition and we have no time to waste.

WFP Executive Director David Beasley: There is a real danger these numbers will climb even higher in the months ahead. The global price spikes in food, fuel and fertilizers that we are seeing as a result of the crisis in Ukraine threaten to push countries around the world into famine. The result will be globaldestabilization, starvation, and mass migration on an unprecedented scale. We have to act today to avert this looming catastrophe.

WHO Director-General Tedros Adhanom Ghebreyesus: Every year, 11 million people die due to unhealthy diets.Rising food prices mean this will only get worse.WHO supports countries efforts to improve food systems through taxing unhealthy foods and subsidising healthy options, protecting children from harmful marketing, and ensuring clear nutrition labels.Wemust work together to achieve the 2030 global nutrition targets, to fight hunger and malnutrition, and to ensure that food is a source of health for all.

GLOSSARY

Acute food insecurity: food insecurity found in a specified area at a specific point in time and of a severity that threatens lives or livelihoods, or both, regardless of the causes, context or duration. Has relevance in providing strategic guidance to actions that focus on short-term objectives to prevent, mitigate or decrease severe food insecurity.

Hunger:an uncomfortable or painful sensation caused by insufficient energy from diet. Food deprivation. In this report, the term hunger is synonymous with chronic undernourishment and is measured by the prevalence of undernourishment (PoU).

Malnutrition:an abnormal physiological condition caused by inadequate, unbalanced or excessive intake of macronutrients and/or micronutrients. Malnutrition includes undernutrition (child stunting and wasting, and vitamin and mineral deficiencies) as well as overweight and obesity.

Moderate food insecurity: a level of severity of food insecurity at which people face uncertainties about their ability to obtain food and have been forced to reduce, at times during the year, the quality and/or quantity of food they consume due to lack of money or other resources. It refers to a lack of consistent access to food, which diminishes dietary quality and disrupts normal eating patterns. Measured based on the Food Insecurity Experience Scale.

Severe food insecurity: a level of severity of food insecurity at which, at some time during the year, people have run out of food, experienced hunger and at the most extreme, gone without food for a day or more. Measured based on the Food Insecurity Experience Scale.

Undernourishment: a condition in which an individuals habitual food consumption is insufficient to provide the amount of dietary energy required to maintain a normal, active, healthy life. The prevalence of undernourishment is used to measure hunger (SDG indicator 2.1.1).

Continued here:
UN Report: Global hunger numbers rose to as many as 828 million in 2021 - World Health Organization

Colorectal cancer (CRC) is any cancer affecting the colon, hence colo, and rectum, hence rectal. It is the third most common and second deadliest diagnosed cancer in the United States, claiming over 50,000 lives every year.

Researchers from Brigham and Womens Hospital in Boston, MA recently observed that CRC tumors with high levels of pks+ E. coli bacteria correlate with diets rich in red and processed meats and empty calories.

They believe that unhealthy foods may stimulate the cancer-inducing activity of colibactin, a substance deriving from E. coli, in the gut.

Their findings appear in Gastroenterology.

Dr. Shuji Ogino, chief of the Molecular Pathological Epidemiology Program in the Department of Pathology at Brigham and Womens Hospital, was the studys corresponding author.

E. coli is a normal part of the gut microbiome. However, certain strains of this bacterium hold a distinct cluster of genes known as the polyketide synthase (pks) island.

These pks+ E. coli strains produce colibactin, a toxic metabolite that can damage DNA and trigger cellular mutations that promote CRC.

Consumption of a typical Western diet also sometimes called an American diet consisting mainly of red and processed meats, sugar, and refined carbohydrates, can cause intestinal and systemic inflammation, precursors to colorectal tumors.

A poor diet is also tied to an imbalance of intestinal microbiota, another factor related to CRC. Furthermore, prior studies have linked E. coli and other bacteria to this cancer.

Consequently, Dr. Ogino and his team suspected that a Western diet might induce a stronger risk for tumors with considerable amounts of pks+ E. coli. Up to this point, though, they did not know whether the diets correlation with CRC varies by gut bacteria.

The researchers combed through two nationwide studies to see how Western diets may influence intestinal microbe activity and the odds of CRC occurrences.

The Nurses Health Study included 121,700 women aged 30 to 55 at enrollment in 1976. The Health Professionals Follow-up Study included 51,529 males ages 40 to 75 years at enrollment in 1986.

These studies provided detailed insight into 30 years of medical and dietary history of its subjects. They presented a unique opportunity to examine long-term dietary patterns of individuals who had not known whether they would develop cancers or not in relation to CRC incidence subclassified by pks+ E. coli levels.

The data were adjusted for potential selection bias and factors such as body mass index (BMI), physical activity, tobacco and alcohol consumption, and family history of CRC.

A total of 134,775 of the two studies participants provided enough dietary information to be included in this analysis. Among these, the researchers found 3,200 CRC cases.

The team also extracted DNA from archived tissue sections of colorectal tumors to find pks+ E. coli strains.

The researchers admitted that their study comes with several limitations.

More studies are needed to confirm how the overall Western diet or specific foods and pks+ E. coli may work together to promote CRC.

Speaking with Medical News Today, Dr. Ogino acknowledged that the research population was mostly non-Hispanic Caucasian. However, he cited evidence of a growing trend of early-onset CRC among other ethnicities.

Dr. Ogino and fellow scientists found sex-specific differences in pks+ E. coli colorectal cancer occurrences, but the underlying mechanisms are still unclear.

Measurement errors and unintentional mixing of the effects of factors may have skewed some results as well.

While colibactin in CRC tumors encourages cancer growth, some researchers believe that a healthy gut microbiome may halt tumor progression.

University of Michigan scientists recently found that the metabolite reuterin, produced by the bacteria Lactobacillus reuteri, shows potent anticancer potential in CRC cell lines and in vivo.

At the National Comprehensive Cancer Network 2022 Annual Meeting, lead investigator Joshua Goyert, of the University of Michigan Medical School Rogel Cancer Center, said that the gut microbiome, and especially reuterin, can reduce oxidative stress in CRC cells and inhibit tumor proliferation and tumor volume in in vivo models.

Dr. Ogino said that this study is among the first to associate the Western diet with specific disease-causing bacteria in cancer.

Ultimately, he believes that this research demonstrates how dietary choices may help prevent CRC.

Dr. Ogino commented emphatically:

As a society, we do not generally recognize the importance of prevention. Rather, we always regret after harms happen (e.g., cancer occurs). We need to change our mindsets and become proactive. Media is very hot about new treatment for end-stage cancer patients, which may prolong life for a few months. While this is important, it is much better to prevent. If we can prevent 10% of colorectal cancer cases, 150,000 new CRC cases each year in the U.S. would become 135,000 new CRC cases. You can see 15,000 people each year do not need suffer side effects of treatment or surgery. This would be a big impact.

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Western-style diet tied to higher risks of colorectal cancer - Medical News Today

More Than 30% of Consumers Would Fully Switch Their Diets to Alternative Proteins to Make a Positive Climate Impact, Reports the First BCG and Blue Horizon Multi-Market Survey of Alternative Proteins

BOSTON, July 8, 2022 /PRNewswire/ -- Dramatic, above-inflation price increases for animal-based products over the course of the pandemic led to an unprecedented spike in the sales, funding, and public awareness of the alternative protein sector. Increasing global concerns about food security and climate impact have further fueled this development. With 25% of global greenhouse gas emissions caused by the food value chain, the shift to alternative proteins may be the most capital-efficient and high-impact solution to addressing the climate crisis. Projected to represent at least 11% of all meat, seafood, eggs, and dairy consumed globally by 2035, alternative proteins will save 3x the emissions for each dollar invested compared with the next-best tool in the boxdecarbonizing cementaccording to a forthcoming report from Boston Consulting Group (BCG) and the impact investor Blue Horizon.

The report, The Untapped Climate Opportunity in Alternative Proteins, willpresent findings from a survey of more than 3,700 consumers in seven countries (China, France, Germany, Spain, the United Arab Emirates, the United Kingdom, and the United States) regarding their reasons for trying alternative proteins and the inhibitors that keep them from buying even more. Three-quarters of survey respondents cited a healthier diet as their primary motivator for consuming alternative proteins, while more than 30% of consumers would fully switch their diets to alternative proteins if they believed doing so would have a major positive impact on climate (see exhibit).

Across all markets surveyed, consumers view alternative proteins positively: 76% are aware of the category, and approximately nine out of ten said they like at least some of the alternative-protein products they have tried. While consumers in China and Germany are the most willing to pay close to parity with protein equivalents, no consumer in any region is willing to pay a premium for alternative proteins that match meat for taste, texture, and nutritiona price premium requires value add.

"Nearly one in three people across the world are plagued by food insecurity. Coupled with the impact of the continued geopolitical crises on the supply chain and food prices, there is immense pressure on the global food system," says Ben Morach, a BCG managing director and partner. "Pivoting away from animal-based proteins will lead to shorter, more resilient, and potentially more local supply chains. Widespread adoption of alternative proteins can remove the risk of supply chain disruptions and play a critical role tackling climate change, with consumers playing a key part in propelling this transition."

Bjoern Witte, CEO of Blue Horizon, adds: "The products consumers are seeing on the shelves today will be followed by a wave of cleaner, healthier, and tastier alternative proteins, as technology allows for increasing innovation. We've seen the fast-paced development of these technologies in our own portfolio as well as the wider food-tech industry, leading to an overall better consumer product range. This is great news for today's consumers, but we're just at the beginning, really. Future generations will benefit greatly from the demonstrable impact this will have on the environment, as shown through our analysis of climate data. This is the second report from BCG and Blue Horizon confirming that protein transformation is the most capital-efficient way to avoid emissions and deliver Impact of Capital Employed (IoCE). If we reach 11% market penetration by 2035, which is our goal, we could save more carbon emissions than decarbonizing 95% of the aviation sector. The positive impact is absolutely massive, and secular drivers have never been strongerthe time to invest is now."

An Acceleration in Funding

Capital invested in alternative proteins rose at an annual rate of 124%, from $1 billion in 2019 to $5 billion in 2021, with investments in fermentation and animal-cell-based companies leading the way. Investment in alternative proteins is increasingly global. Middle East funders, which tend to focus on animal-cell-based investments, made up 11% of worldwide investment in alternative proteins last year while APAC investment, fueled by plant-based deals, increased by 92%.

For investors, a key finding of the report is the fact that investments in plant-based proteins are more CAPEX-efficient with regard to carbon dioxide and methane emission reductions than in any other industry. Plant-based protein market penetration as forecasted in the Food for Thought I base case would save 0.85 gigaton of emissions by 2035. This savings potential is equivalent to decarbonizing a majority of the aviation industry. Investing in plant-based proteins has the highest emission savings per invested capitalat least twice as effective as investments in cement, iron, steel, chemicals, or transport. Blue Horizon developed a proprietary impact framework whereby every investment is assessed via a theoretical impact value, allowing the company to calculate a precise IoCE.

Significant Progress in the Regulation of Alternative Proteins

Sensible and effective regulation is imperative to ensure that the rapid innovation and growth of the alternative protein market deliver safe, healthy, and transparent food to customers. There has been an acceleration, around the globe, to provide regulatory approval for fermentation-based and animal-cell-based products. In 2015, Israel led the way by announcing that its novel framework for regulating food safety would apply to alternative proteins. And in its latest five-year plan released in January 2022, China acknowledged the need to "expand beyond traditional crops, livestock, and poultry to more abundant biological resources" and made animal-cell-based meat and other alternative proteins part of its food security strategy.

Learn more about key findings from the report here: https://www.bcg.com/publications/2022/combating-climate-crisis-with-alternative-protein

Media Contacts:BCGEric Gregoire +1 617 850 3783 [emailprotected]

Blue HorizonMarc Duckeck +41 79 639 42 38 [emailprotected]

About Boston Consulting GroupBoston Consulting Group partners with leaders in business and society to tackle their most important challenges and capture their greatest opportunities. BCG was the pioneer in business strategy when it was founded in 1963. Today, we work closely with clients to embrace a transformational approach aimed at benefiting all stakeholdersempowering organizations to grow, build sustainable competitive advantage, and drive positive societal impact.

Our diverse, global teams bring deep industry and functional expertise and a range of perspectives that question the status quo and spark change. BCG delivers solutions through leading-edge management consulting, technology and design, and corporate and digital ventures. We work in a uniquely collaborative model across the firm and throughout all levels of the client organization, fueled by the goal of helping our clients thrive and enabling them to make the world a better place.

About Blue Horizon Blue Horizon is accelerating the transition to a Sustainable Food System that delivers outstanding returns for investors and the planet. The company is a global pioneer of the Future of Food. As a pure play impact investor, Blue Horizon has shaped the growth of the alternative protein and food tech market. The company invests at the intersection of biology, agriculture and technology with the aim to transform the global food industry. Blue Horizon was founded in 2016 and is headquartered in Zurich, Switzerland. To date, the company has invested in more than 70 companies. Its business model offers an attractive opportunity to invest in the evolution of the global food system while contributing to a healthy and sustainable world. http://www.bluehorizon.com

SOURCE Boston Consulting Group (BCG)

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The Transition to Alternative Proteins Continues, Accelerated by Consumers Motivated by Healthier Diets and Having a Positive Impact on Climate - PR...

The model Kate Moss has been named the latest creative director of Diet Coke. She will work across projects including a collection, advertising campaign films and events around the brands 40th anniversary.

Moss said on Friday she was thrilled to join the Diet Coke family, adding: I love the past collaborations theyve done with such incredible names in fashion.

Michael Willeke, the integrated experience director for Europe at the Coca-Cola company, said the company was honoured to appoint Kate Moss as our new creative director, continuing Diet Cokes rich history of collaborating with some of the biggest names in fashion and culture.

It is striking that, in an era of body positivity, a diet drink has partnered with a woman known for her slender physique and the famous pronouncement that nothing tastes as good as skinny feels.

The fashion industry publication Womens Wear Daily suggested the collaboration harked back to a time when waifish physiques were in fashion. The writer Tianwei Zhang described Moss as a poster child for the skinny model trend in the early aughts which was associated with models drinking this sugar-free beverage backstage and off-duty.

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Diet Cokes connection with fashion is longstanding. Moss follows other fashion faces who have occupied the creative director role. Diet Coke has previously partnered with the designers Karl Lagerfeld, Jean Paul Gaultier and Marc Jacobs, and the drink was a sponsor at London fashion week in February.

The drink has previously been namechecked by former models as part of a meagre diet to stay thin enough to succeed in the industry. In her 2017 memoir, the former model Victoire Maon Dauxerre wrote about limiting her calorie intake to three apples a day and Diet Coke, while the former Vogue Australia editor Kirstie Clements called cigarettes and Diet Coke dietary staples for models.

This appointment is aligned with the drinks 40th anniversary. First launched in 1982, Diet Coke was the second most popular soft drink in the UK in 2021, second only to full-fat Coke. Its market share was valued at 217.1m.

Moss denounced nothing tastes as good as skinny feels in 2018. Theres so much more diversity now, she told NBCs Megyn Kelly. I think its right. Theres so many different sizes and colours and heights.

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Kate Moss named latest creative director of Diet Coke - The Guardian

Certain actors go to extremes when it comes time to prepare for a role.

And these Hollywood celebs were not messing around!

Check out how far they went in terms of diet and exercise to prepare for big movie parts.

To prepare for Top Gun: Maverick,Miles Teller said, For me to gain weight, that was the toughest part, man. For breakfast, it was like six eggs, and then, you know, you work out, and then you have a shake and then it was two lunches.

Each lunch would be like a chicken breast, a full potato, and some broccoli, and I would have two of those and then I remember there would be another snack after that. And I remember for dinner specifically, it was 20 ounces of certain fish or steak. And so youre just eating so much. Thats really what I didnt enjoy.

Cooper packed on the pounds to star inAmerican Sniper.

The Hollywood star said, It was a real shock to my body. If its pizza and cake, thats one thing. Putting 6,000 calories a day in your body gets old quick.

His diet for the role included five meals a day.

Efron got absolutely ripped for his role inBaywatchbut it sounds like he never wants to do anything like that again.

Efron said, Really, it was so hard. Youre working with almost no wiggle room. Youve got things like water under your skin youre worrying about. Making your six-pack into a four-pack. Shit like that. Thats just not its just stupid. Its just not real.

And he missed carbs in a major way. He said, I went, like, years without eating carbs. When I shot Baywatch, I didnt have a carb for like six months. I almost lost my mind. You need this. Like, its so good.

Swedish actor Skarsgrd trained for eight months for his role in The Legend of Tarzan.

For three months he ate 7,000 calories a day and then switched to six small meals a day that he claims drove him crazy with hunger.

Talk about commitment.

Bale is known as an intense actor and he lost an incredible 63 pounds in four months to get ready to filmThe Machinist,which was released in 2004.

Every day he only ate an apple, a can of tuna, and he drank coffee.

In 2019, Bale said, Im older and I feel like if I keep doing what Ive done in the past, Im going to d**.

The rapper/actor quickly lost 50 pounds in two-and-a-half months for his role as a cancer patient in the film All Things Fall Apart.

He ran for three hours on a treadmill every day and stuck to a liquid diet to drop the pounds.

He said he didnt want to see a doctor during this training because I had to match the look in my mind. I was so into what I was doing that I wasnt really concerned with that. I just kept looking at myself in the mirror feeling like I have to be smaller. I had to match.

Hemsworth survived on only 500 calories per day and lost 33 pounds in one month for his part in the filmIn the Heart of the Sea.

Hemsworth said, At one point, a days rations were a boiled egg, a couple of crackers, and a celery stick.

Damon wasnt yet a huge star when he appeared inCourage Under Firein 1996.

In fact, it only took two days to film his scenes in the movie, but Damon lost a whopping 50 pounds for his role as a drug addict by consuming only 100 calories per day. He also ran 13 miles every day to lose weight.

But the training came at a price. Damon ended up damaging his adrenal gland and needed to be on medicine for a year-and-a-half to try to fix it.

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8 Hollywood Actors Talk About the Crazy Diet and Exercise Habits They Did for Movie Roles - Twisted Sifter