MICHELLE Mone has revealed the 29 diet rules she stuck to that helped her shed 11lbs ahead of her wedding.

The bra queen, 48, and her billionaire fianc Doug Barrowman got engaged in December last year and two years of dating.

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She announced in August that she had hit her target weight and was down to a svelte size 10 in just a few months.

Writing on Instagram at the time, she said: "After 7 years Ive finally made my target weight!! There is only one way to do it...eat less, eat healthy & work out 1 hour a day...finally lost my last 11lbs in the past few months. Size 10 & wedding ready."

Earlier this month, the Ultimo founder showed off her incredible weight loss in a baby blue swimsuit on a luxury holiday in the Maldives.

Now she's revealed how she did it - with a 29-rule plan that involves avoiding eggs, reduced fat cheese and fruit juice.

There is only one way to do it...eat less, eat healthy & work out 1 hour a day

Instead, the Glasgow-born businesswoman recommends drinking low fat milk, small amounts of natural yoghurt and wholegrain bread.

She also says you should limit the amount of seafood, pasta and rice you eat a week but enjoy as many fresh vegetables as you can.

Michelle added that cooking in clingfilm and tin foil should be avoided - and only use olive oil.

Michelle Mone's 29 diet rule plan

1. Low fat milk- cows milk is bad for you; lactose intolerance. Humans intestines arent designed to process milk effectivelysubstitute for almond milk or soy milk or coconut milk

2. Natural Yoghurt- small quantities only; lactose issue and full of natural sugar

3. Eggs- completely avoid- cholesterol issues; animal based protein

4. Reduced fat cheese- avoid completely, as an animal based protein with similar properties to eggs and milk

5. Juices- avoid fruit juices as they are full of sugar; if used, need to be freshly squeezed and taken in moderation

6. Fresh Fruit- full of sugar so take in moderation

7. Fresh Vegetables- eat as much as you like.complex carbohydrates are good for you and will also produce enough protein to live on

8. Wholegrain Bread- eat in moderation. Avoid any bread that isnt wholegrain

9. Fish and Seafood- three potions per week maxavoid fish with high mercury content. Fish and seafood is good for 3 servings per week max! Avoid fish that are high in mercury content- tuna, mackerel, halibut, swordfish

10. Lean meats- avoid meat as animal protein is bad for you; both white and red meat. Use protein substitutes eg chick peas, quorn, tempeh, seitans, jack fruit, egg plant. Just as much nourishment to be derived compared to animal proteins

11. Olive Oil- very healthy; 3 table spoons per day

12. Rapeseed Oil- bad for you; carcinogenic!

13. Baked beans- bad for you; full of sugar and salt; a simple carbohydrate that is starchy and bad for you. Natural Legumes (eg lentils. Pulses, garbanzo beans etc)

14. Natural Nuts (almonds, brazil nuts etc etc) are good for you

15. Tinned pulses- are fine but I would avoid tinned ones and go for bagged ones

16. Tinned tomatoes- fine. Fresh ones are better as they are a superfood and an antioxidant

17. Sweet corn - avoid tinned and go for fresh

18. Tomato Puree- fine

19. Herbs- fine

20. Dried fruit- in moderation, due to sugar content

21. Pasta and rice- maximum of 3 serving per week with no one serving greater than 40grams (wholegrain pasta and brown rice or wild rice)

22. Porridge oats- fine, providing they are natural and do not have sugar additives added

23. Legumes - are fine, apart from cranberries (full of sugar)

24. Fry nothing

25. Batter nothing

26. Only cook in olive oil; nothing else

27. No cream or butter in cooking

28. Stocks- use vegetable stocks; not meat

29. Avoid cooking in clingfilm and tin foil

At the end of her tips, she summarised: "Basically its a limited pescetarian diet with lots of legumes and vegetables. Meat substitutes can be used to bulk up meals. The key is to avoid, sugar, starches, and simple carbs at all costs.

"Sounds madhowever, it can be done and made very interesting as per the recipes that I will share with you.

"Every year our diet are costing the NHS billions.

"Changing into this lifestyle means that we all get to live longer and healthier.diseases such as cancer, heart disease, diabetes, Alzheimer's and body motor diseases (MS and Parkinson's) all get stalled and/or reversed."

The key is to avoid, sugar, starches, and simple carbs at all costs

Michelle has three kids from her previous marriage to Michael Mone, who she divorced in 2011, Rebecca, Declan and Bethany, and Doug has four children from two earlier marriages.

The baroness, who founded lingerie company Ultimo in 1996 at the age of just 25, said all of them are super excited for her wedding.

She told The Sun earlier this year: They were around the house within 30 mins of finding out. They love Doug to bits so its just moving and they get on so well with him.

We were just talking about it just now, whether we want a big occasion or a small occasion, and where its going to be and when its going to be.

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Michelle sold all of her multi-million pound business Ultimo in 2014, describing her 17 years at the helm as a "roller coaster ride".

Shes gone on to found her own interior design company, Michelle Mone Interiors, aimed at hotels and net worth individuals.

Doug is the founder and chairman of the Knox Group of Companies, which is worth a staggering 3billion, and he owns six homes, two superyachts, 15 cars and a private jet.

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Excerpt from:
Weight loss: Michelle Mones 29 wedding diet rules revealed after losing 11lbs - The Sun

Australia produces some of the best food in the world, from the fresh produce we grow, to our award-winning dairy, world-class wine and the coffee we brew. But, increasingly, Australians are recognising foods impact beyond its ability to contribute to a delicious meal.

Australians want to eat more sustainably. Dr Denise Hamblin, of market research firm Colmar Brunton, says there is rapid movement towards choosing food that supports a healthier planet. As we see social values moving, we also see diet and food preferences changing, she says. Were looking for a better way of doing things and were courageous enough to scrap the old methods and start fresh.

In fact, research shows that making good choices for our bodies is almost always better for the environment, too. So, what should be on our plates?

In a nutshell, we should be eating food that is more nutritious and has a smaller footprint. CSIRO researchers call this a higher quality and lower emission (HQLE) diet. Compared to eating lower quality and higher emission diets - usually those with lots of processed junk food - an HQLE diet cuts greenhouse gas emissions by almost half, CSIRO research has found.

Principal Research Scientist from the CSIRO, Brad Ridoutt says Dairy in Australian diets represents around 10% of the carbon footprint and around 15% of the water footprint, which in other words, means that 90% of greenhouse gas emissions are coming from other kinds of foods.

Weve also looked at the water footprint of plant alternatives and some have a lower water footprint, and some have a higher water footprint - so even if you stop drinking cows milk, its not that simple and there are trade-offs . Its best if you can consume an appropriate amount of food and avoid wasting it, he says.

A sustainable diet considers the whole life cycle of food, from paddock to palate. Food production is a complex system that includes farming, logistics, processing and distribution - and thats just to get it into the store. With so many working parts, making the right choices in the supermarket aisle can be tricky.

The CSIRO recommends we make three fundamental shifts:

1. Think about what your body needs and stick to it. We should be aiming for smaller serving sizes with higher value. Australians perform poorly when it comes to getting the right balance. The bigger the serving, the higher the impact on the environment and our health.

2. Eat in line with Australian Dietary Guidelines. That means eating a wide variety of food from five groups: wholegrains; vegetables and legumes; fruit; dairy; and lean meat, fish and nuts. And it means consuming fewer chips, lollies and soft drinks. Tools such as the CSIRO Healthy Diet Score can show you how you measure up.

3. Reduce your food waste. In Australia, 3.7m tonnes of household food waste ended up in landfill in 2016-17 thats a waste of food, but also of the environmental impact of making it.

The food system is estimated to account for 19-29% of global greenhouse gas emissions. However, Dr Maartje Sevenster, from the CSIROs Climate Smart Agriculture group, says the relationship between food and the environment is complicated.

Just looking at the percentage contribution doesnt tell the whole story, she says. While the food industry contributes relatively high emissions, it has positive impacts, too, from employment (agriculture is the biggest employer in the world) to our mental wellbeing. With no alternative to food, its impossible to cut emissions entirely. Instead, we need to think about how we can eat more efficiently for our health, and in a way that justifies the environmental and economic impacts.

The EAT-Lancet Commission on Food, Planet, Health says drastic changes in diet, food waste and production practices are required on a global scale. As well as having a positive impact on climate crisis, this shift would be likely to result in significant health benefits and reduce the worldwide burden of disease.

The EAT-Lancet report recommends setting boundaries for food production in a number of areas, including greenhouse gas emissions, water use and cropland use. Ideally, it says, world agriculture will shift from carbon contributor to carbon sink - absorbing more than it emits.

Climate health would not be the only benefit - eating this way is actually better for our bodies. Research shows that adopting an HQLE diet could reduce current adult mortality rates by as much as 23.6%.

What does all of this mean for the way we eat? In Australia, farmers are finding innovative ways to be more sustainable from the very beginning of the cycle.

Sevenster says sustainable agriculture has a dual benefit. Its on the boundaries of environment and economy, she says. Farming more sustainably, through innovation and land care, often makes better financial sense, too.

Dairying contributes about 1.6% of Australias total greenhouse gas emissions, and the industry has committed to keeping its nutrient-rich products on the menu while lowering its environmental impact. Dairys sustainability goals include taking stewardship of natural resources to reduce its greenhouse gas emissions by 30% and reducing water use by 20%. Its all about striking the right balance between impact and output.

This activity aligns with the UN Sustainable Development Goals (UNSDGs), which take an inclusive, big-picture approach to sustainability. Sustainable practice builds on itself - every innovation drives global progress forward.

True sustainability provides food and nutrition security for current and future generations. It meets multiple UNSDGs - not just zero hunger but also clean water and sanitation, life on land, and responsible consumption and production.

Hamblin says consumers really want this level of equity, and are tired of waiting. Were looking for absolute transparency and honesty in everything, from the animals and staff involved in creating a product, to where and how it is made and the impact on the environment, she says.

Sustainability starts to come out as really important because we are seeking fairness.

Its true: a sustainable diet means cutting back on the sweet stuff we love and reducing some other macronutrients but there is still plenty to enjoy - and cheese lovers will be pleased to find dairy is still on the menu. For inspiration, check out EAT forums tasty, healthy and planet-friendly recipes.

The upshot? Choose a diet that minimises your environmental impact by opting for one that is composed predominantly of foods with high nutritional value and small carbon footprint.

Your body will thank you - and so will the planet.What matters to you, matters to us too. Learn more about Australian dairy from Dairy Australia.

Original post:
Turns out eating healthy is good for the planet's health too - The Guardian

Ree Drummond, the Pioneer Woman, talked about her growing food empire and played with puppies in New York's Bryant Park. USA TODAY

Food Networkwants to move from your TV to the kitchen.

The cooking-centric channellast month debuted Food Network Kitchen, an app that combines a library of its shows and recipes with live cooking classes taught by its famous chefs. You can make pancakes on Sunday morning with Bobby Flay or Thanksgiving stuffing with Alex Guarnaschelli, asking questions about best practices along the way.The app ($6.99/month) also allows you to order ingredients for the recipes.

It's an ambitious way for the network to evolve as Americans change how they cook and where they get their food content, be it Netflix's food competition series or the delightful YouTubelibrary fromBon Apptit magazine. Now, instead of just watching Ina Garten roast her famous chicken, you can ask her about the one you're roasting at home alongside her.

Bobby Flay makes Buttermilk Pancakes with Blackberry-Blueberry Butter and Cinnamon Maple Syrup on Food Network Kitchen Live.(Photo: Brian David Photography)

But how easy and practical is it to actually cook in real time with a professional chef? How watchable is it? Is it a better option than all those food blogs I find when I google "easy chicken dinners"?

As a hobby cook and TV critic, I wanted to find out just how good the new app is, both for cooking and entertainment.

More: 'Fat and happy, thats my motto:' Scott Conant dishes up decadence at USA TODAY Wine & Food Experience in Chicago

First I had to pick a recipe. I have dietary restrictions requiring the Ketogenic diet, so it was a little difficult to find a meal with a live cooking class that would work for me (the only diet with its own section is vegetarianism). I settled with a replay of a class with Ree Drummond(aka The Pioneer Woman), who taught me how to make "Lower Carb Eggs Benedict," because I've never made the signature breakfast dish before. If Food Network Kitchen is going to be effective at teaching cooking, it has to get me to a halfway-decent hollandaise and poached eggs, at least as well as "The Joy of Cooking" would.

Ree Drummond's dish Lower Carb Eggs Benedict.(Photo: Anders Krusberg)

After choosing my recipe, I tried to use the app's integrated shopping function, which allows you to orderthe ingredients of your recipe through Instacart, Amazon Fresh or Peapod. This didn't work so well for me. I'm a frequent Instacart user, yet the integration never opened the Instacart app on my phone, only the mobile website in a Safari browser window. It also didn't translate all the ingredients correctly (eggs somehow became egg noodles) and I had to delete pantry staples Ialready had, such as white vinegar and salt. I ended up ordering the ingredients manually through Instacart as I would for any other recipe.

Two hours later, I had my suppliesand my stove ready to go.I brought my iPad into the kitchen, pulled up Drummond's course and began. I prepped all of the ingredients as directed on the class page(separated eggs, melted butter, minced garlic). But after I pressed play,I discovered Drummond had prepped some items but chopped others during the class. She also had a pot of water already simmering for poaching eggs, which I didn't, and I had to pause the lesson to avoid falling behind.

More: 'Queer Eye' host Antoni Porowski dishes (get it?) on new cookbook, love and Taylor Swift

As someone who usually reads recipes once or twice before I start cooking, just following Drummond's verbal instructions was scary you want to look at the screen without burning yourselfbut ultimately successful. Drummond walked me through two tasks making hollandaise and poaching eggs that are notoriously tricky for home cooks. But for me, they were easy, and achieved on the first try. She didn't move too fast, although the number of steps she did at once such as leaving the bacon to brown on the stove while blending the hollandaise was more than I usually do. But I'm happy to try to pick up this time-saving habit.

Some key parts of the recipe appear on-screen but are left out of the verbal instructions:At what heat to saut the kale that replaces the English muffin, or how much white vinegar to add to the egg-poaching water.They were a little too easy to miss, and I had to rewind the video twice to make sure I was on the right track. However, if I incorporated this kind of cooking into my everyday life, I'm pretty sure I could adapt to paying attention to the screen when necessary.

Ree Drumond walked me through cooking this Low Carb Eggs Benedict. How did I do?(Photo: Kelly Lawler/USA TODAY)

Overall, I burned nothing, consumed no raw eggs or meat, and finished almost at the same time as the professional chef. I'm almost ashamed to admit that keeping up with Drummond gave me a slightly greater sense of satisfaction than just following any old recipe. I didn't just cook; I cooked professionally. And, critically, my dish tasted delicious when I ate it for lunch.

Other than the classes, the app is a lot of fun to play with. It offers many videos you can see in other places (on TV orInstagram)that are classic Food Network, but the best videos are the kitchen-specific ones, whether or not you catch them live.

More: Pioneer Woman Ree Drummond on food, puppies, keto diet and why she's not like the Gaineses

They have a laid back, loosey-goosey vibe, from a producer shoutingaudience questions at the chefs off-mic to how frequently the chefs mess up while multitasking. It offers a more real view of their personalities that hyperedited TV shows and shiny, slickInstagram posts lack. Flay gets adorably flusteredwhen he drops an egg. Guarnaschelli cheekily blames audience members when she burns toast.

Alex Guarnaschelli gets cooking on Food Network Kitchen Live.(Photo: Brian David Photography)

As a one stop-shop for all my cooking needs, the app doesn't get it all done. It lacks the ability to bookmark recipes for later use, despite its big library. And although Thanksgiving is on everyone's mind,it's a bit too holiday-centric right now, with other types of meals not as prominently featured.

Inevitably, Food Network Kitchen isn'tall that revolutionary. It's really just a combination of Facebook Live andPinterest. But that's not a bad thing! The internet has given rise to an incredible number of recipes, blogs, videos and hacks for home cooking, and trying to find something to make for dinner on a Tuesday can be overwhelming. The app offers a clean, easy-to-use, and most importantly,funway to spice up getting dinner on the table.

If you're already paying for a meal kit, online cookbook or similar service, your money won't buy you much. But if you adore all things Food Network and love to cook, the price tag might be worth it.

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Can the Food Network app revolutionize home cooking (and Thanksgiving)? We tried it to find out - USA TODAY

Crohns disease is an inflammatory condition that can affect any part of the gastrointestinal tract. Together with ulcerative colitis, Crohns is one of the two main types of inflammatory bowel disease (IBD). Crohns affects approximately 500,000 Americans and is a chronic, lifelong condition that typically alternates between periods of relatively stable or absent symptoms (remission) and periods of symptom flare-ups that can last for days, weeks, or even months.

The goal of treatment is to induce remission and then to maximize the chance that patients stay in remission. However, almost everyone with Crohns disease will experience a flare-up at some point. If you have Crohns disease, it is important to understand what you can do to reduce the risk of a flare, to recognize symptoms of a flare, and to manage flares when they do happen.

Flare-ups can be triggered by a variety of factors including changes in diet, new medications, infections and antibiotics, stress, and changes in the underlying disease itself. In some cases a specific trigger can be identified, but in many cases the trigger remains unknown.

Symptoms of Crohns disease can vary widely. Some people primarily have abdominal pain and diarrhea, while others may have lack of appetite, nausea, or abdominal distension, and still others may have less specific symptoms such as fatigue, joint pain, mouth ulcers, or eye symptoms.

The key is to have a good sense of your baseline symptoms at remission, and how your Crohns disease manifests when it is more active. A number of smartphone apps, including Oshi: IBD tracker and myColitis, can help patients better monitor their condition, prompting you to track things like bowel movements, symptoms, and medications. The Crohns & Colitis Foundation has developed an easy-to-use symptom tracker. These types of records can help you provide your gastroenterologist with a more complete picture of your disease activity between office visits.

You should contact your doctor if you think you are experiencing a flare so he or she can test to see if the flare is due to an infection, or determine if any new medications or exposures, such as recent antibiotics, might have triggered the flare. In the absence of infection or another reversible cause of the flare, your gastroenterologist may recommend a treatment course of corticosteroids, either topical (applied to the lower colon through enemas or suppositories) or systemic (body-wide).

Symptom flares can also indicate a change in your bodys response to your current treatment. For example, each year a portion of patients who take either immunomodulator or biologic medications such as infliximab (Remicade) or adalimumab (Humira) stop responding to their medication. Sometimes a major symptom flare can signify that these medications are no longer working. Your doctor can perform tests to confirm if this is the case and, if necessary, switch you to a different medication.

There are a number of additional measures you can take to help manage flares when they do occur.

Avoid NSAIDs. Nonsteroidal anti-inflammatory medications (NSAIDs) like ibuprofen (Advil) or naproxen (Aleve) can impair the ability of the GI tract to protect and heal itself, and can precipitate a flare. If you are having pain, take acetaminophen (Tylenol) instead of NSAIDs.

Quit smoking. Smoking is a strong risk factor for developing Crohns disease and can also set off a disease flare. Quitting smoking is strongly associated with fewer flares, decreased medication requirements, and reduced risk of surgery.

Reduce stress. Although stress does not directly cause Crohns disease, it does strongly impact IBD symptoms. Many people with Crohns disease find the regular use of stress management and stress reduction techniques to be helpful. These can include meditation, deep breathing, biofeedback, yoga, and cognitive behavioral therapy.

Simplify your diet. There is no specific diet that prevents or cures Crohns disease, but you may identify specific foods that tend to worsen your symptoms. Keeping a food journal can help you make these connections. There are also several general principles that help most patients feel better when they are experiencing a flare:

Minimize caffeine and alcohol. They may make symptoms worse during a flare.

Most people with Crohns disease will experience a flare at some point, even if they take their maintenance medications as directed. Carefully monitoring and tracking symptoms every day will help you recognize a flare-up when it begins. Let your gastroenterologist know about a flare-up and to be sure to follow recommendations for medications and tests. Dietary and lifestyle modifications can also help manage flare-ups when they do occur.

See original here:
Living with Crohn's disease: Recognizing and managing flares - Harvard Health Blog - Harvard Health

A women's group led by a volunteer female health worker meets in Talamarang, Nepal. Photo by: Teresa Welsh / Devex

TALAMARANG, Nepal After the 2015 earthquake in Nepal destroyed an estimated 800,000 homesand damaged another 300,000, families that were already experiencing poverty set about rebuilding their lives. The humanitarian response to the earthquake was hampered by the remote location of many victims, which also further complicated the countrys efforts at improving nutrition.

In Nepal, 36% of childrenunder age 5 are stunted, nearly 22% of babies have a low birth weight, and over 35% of women ages 15 to 49 are anemic. But in the wake of the earthquake, providing safe shelter took priority over nutrition, said Usha Jha, a member of Nepals National Planning Commission.

They were houseless. Their immediate goal was to get a space where they could sit and sleep with their children comfortably. The main goal was to get food, and it was not the kitchen garden, Jha said of the countrys population. People were mentally damaged. It was really difficult to rebuild.

The sense of sisterhood is strong here and so these womens groups, the female community health volunteers, can actually do a lot to contribute to nutrition, health, and other issues.

The earthquake had a negative impact on national eating habits, Jha said. Due to agriculture and food supply disruption, many people started eating packaged food higherin sugar, salt, and fat that had not previously been a part of their diet.

People started because they didnt have much access to the rice or a proper balanced diet, and it was the junk food which was supplied very easily, Jha said. We are slowly trying to recover that now.

The Nepalese diet, high in staple crop rice, lacks sufficient diversity, and mothers, infants, and young children do not typically follow best feeding practices. According to USAID, undernutrition heavily impacts women in Nepaldue to gender discrimination that priortizes food distribution for men,as well as the prevalence of frequent, close-together births. But they are also key in addressing nutrition challenges, with female community health volunteers and mothers at the forefront of the countrys efforts to promote good nutrition in the first 1,000 days of each childs life, from conception through their second birthday.

The Suaahara program, a partnership between the government and NGOs, is designed to address these challenges and capitalize on the role women can play in better nutritionby focusing on the first 1,000 days.

The first iteration of the USAID-funded program began in 2011, and the second phase, implemented by Helen Keller International, launched in 2016. Suaahara is a $63 million project in 40 of Nepals districts that targets the period of a childs life in which good nutrition can maximize positive future growth and development.

Suaahara was designed by USAID to operationalize the multisectoral nutrition plan, said Pooja Pandey Rana, deputy chief of party for Suaahara with HKI. If [Nepalese women] have access to information and resources, they can make good decisions about what to feed, whats good for the family.

'Must do more, better and faster,' SUN progress report on malnutrition says

Eleven of the Scaling Up Nutrition Movement countries are on track to meet World Health Assembly stunting-reduction targets by 2025. Yet across the 61 SUN countries, approximately 95 million children under age 5 are stunted and nearly 24 million suffered from wasting in 2018.

The integrated program aims to mount a comprehensive, multisectoral approach to improving nutrition in Nepal and to reducing stunting, underweight, and wasting among children under 5. It focuses on behavior change to encourage healthier diets, establishment of kitchen gardens, better management of infant and child illness, and WASH practice promotion, among others.

The program also works with the governments female community health workers who help spread information about better nutrition to remote areas of mountainous Nepal. Jha said that the volunteers play a crucial role in teaching women best nutrition practices, but the program is not yet widespread in more geographically remote areas. The government is working to expand access to the entire country, she said.

Women in rural Talamarang separated from Kathmandu by a drive of four-plus hours, depending on road conditions meet once per month to discuss a variety of nutrition- and health-related issues. The group is led by a female community health worker who facilitates instructional discussions on topics such as growing vegetables, raising chickens for animal source-protein, and assessing whether their children are malnourished.

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Many women in the group lost their homes during the earthquake. They decide each month what theyd like to talk about at the next meeting, and the community health worker tailors their conversations accordingly, incorporating visual materials that are easily understandable to women who are unable to read.

Female volunteers are really the backbone, Rana said.The sense of sisterhood is strong here and so these womens groups, the female community health volunteers, can actually do a lot to contribute to nutrition, health, and other issues.

The women also have their own savings group, to which members each contribute 50 rupees every month. This gives them access to cash in the event of an emergency and a greater sense of independence in a culture where rural women do not often have financial resources at their disposal, several women in the group told Devex.

Rana said this is changing slowly as Nepal undergoes demographic shifts: Many women have become the head of household because so many men have migrated in search of work. A Suaahara survey showed that more than 50% of men had left for Kathmandu, India, or the Persian Gulf, leaving women further in control of nutritional decisions for their households.

Because a lot of men are away, women are also empowered, but they also have a lot of responsibility on them, Rana said.

Technology has also played a role in empowering women, as access to cellphones, TV, and Facebookand YouTube, along with the rest of the internet, spreads to rural areas. Suaahara has used mobile messaging campaigns to target women throughout the first 1,000 days and supports a national radio program called Mothers Know Best, a serial radio drama. After each episode, there is a live show where women can call in with questions for an expert on a different topic each week.

Its not just empowering me I want to empower the other women in the community. Ive also learned from them, and Ive taught what Ive learned to my peers.

Sarita Dhungana is a member of the womens group in Talamarang and has also received support from Suaahara to raise chickens. She received five chickens after participating in a two-day training and was then nominated to attend a more extensive training about raising the birds. Since then, Dhungana has started a formal commercial business raising and selling chickens. During a recent Nepalese holiday, she made $6,500 selling the animals.

This money has allowed Dhungana to send her 7-year-old daughter to boarding school. It also means her husband, who had traveled to Saudi Arabia to find work, is back at home helping grow the business. They are also still rebuilding their home, which they lost during the earthquake.

I want to save money and use it for my childrens future, Dhungana said through an interpreter.

Chickens have given Dhunganas family consistent access to animal-source protein in eggs and chicken meat, which can be rare in rural areas of Nepal. Dhungana also grows orange-fleshed sweet potatoes, which she harvests each week and sells to an organic distributor.

Its not just empowering me I want to empower the otherwomen in the community. Ive also learned from them, and Ive taught what Ive learned to my peers, Dhungana said. I want to change our male-dominated society.

Editors note: SUNfacilitated Devexs travel to the SUN Global Gathering in Kathmandu, where this reporting took place. Devex retains full editorial control and responsibility for this content.

This focus area, powered by DSM, is exploring innovative solutions to improve nutrition, tackle malnutrition, and influence policies and funding. Visit the Focus on: Improving Nutritionpage for more.

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Women at center of post-earthquake nutrition efforts in Nepal - Devex

Skin care and hair care during winter can be done by including leafy greens in diet

Winter skin care and hair care: Skin care and hair care regimes for winter tend to be slightly different during winter. Many people face dry skin issues and dandruff during winter. Modifications in diet and skin care and hair care routine can help you get rid of these woes. For instance, staying hydrated, using lukewarm (and not hot water) for bathing and avoiding excess exfoliation of the skin are a few tips that can help you have healthy hair and skin during winter. Apart from these, a few dietary recommendations from celeb nutritionist Rujuta Diwekar (shared on her social media), can help you have healthy hair and skin in winter.

What you eat and the current state of your health is directly reflected on you skin. So, if you feel that your skin and hair quality is getting worse, you might want to include the following foods in your diet:

According to Rujuta, eating seasonal greens during winter can have beneficial effects on your skin and hair. Time and again we have talked about the benefits of including green vegetables in diet for weight loss, healthy blood pressure and cholesterol, blood sugar control and much more. Spinach, mustard, peas, beans radish, cauliflower, cabbage, and fenugreek are some of the most popular greens available during winter. Not only do they taste delicious time of the year, they also provide anti-ageing benefits for skin. Spinach is a rich source of iron, Vitamin, K and C. Peas are rich in fibre and can help you keep off extra weight. Radish provides you Vitamin B, C and potassium. They can help in giving a boost to immunity. Eat these greens regularly during winter for healthy weight, skin and hair.

Make sure you include green vegetables in your winter dietPhoto Credit: iStock

Also read:This Winter, Load Up On These Traditional Foods To Stay Strong And Warm

Pinnis are laddoos are made with gond, wheat flour besan, ghee and dried fruits. Such a diverse mix of ingredients can nourish your skin and hair and also help you keep warm during chilly winter. Have a pinni or laddoo after your meal as a dessert during winter. You can also have pinnis and laddoos in-between meals to satiate hunger pangs and prevent unhealthy snacking.

A spoonful of chyawanprash during winter mornings can support overall strength, immunity and rejuvenation. Primarily, chyawanprash helps in preventing sickness, thanks to its Vitamin C content. Amla is an essential ingredient used in chyawanprash. Health benefits of amla for skin and hair are known to all. Have this Ayurvedic paste regularly in winter to rejuvenate your skin and hair naturally.

Also read:6 Reasons Why You Must Include Amla In Your Daily Diet, Especially During Winter

Amla and bel sherbets are the fourth recommendation from Rujuta for healthy skin and hair during winter. Amla is rich in Vitamin C, which can help in building strong immunity. It can help in reducing dandruff, boost hair growth by improving blood circulation in scalp and conditioning hair naturally. Skin benefits of amla include reducing blemishes and pigmentation on skin. Wood apple of bel is packed with nutrients like beta carotene, riboflavin and Vitamin C. Bael or wood apple is a powerhouse of various vitamins and organic compounds like tannins, calcium, iron, phosphorus and protein. These compounds can aid blood purification. This can reflect on improved skin and hair quality too.

Amla can do wonders in improving your skin and hair quality during winterPhoto Credit: iStock

Rujuta ends her post with a special tip for hair care. "Mustard oil for the scalp with a few methi dana soaked in is a traditional winter ritual that every Himachali will swear by and it works beautifully," she writes.

Try these remedies and bid good bye to your skin and hair woes this winter!

Also read:Mustard Oil: The One Cooking Oil Which Is Good For Your Heart, Skin And Much More

(Rujuta Diwekar is a nutritionist based in Mumbai)

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.

Get Breaking news, live coverage, and Latest News from India and around the world on NDTV.com. Catch all the Live TV action on NDTV 24x7 and NDTV India. Like us on Facebook or follow us on Twitter and Instagram for latest news and live news updates.

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Skin And Hair Problems During Winter: Rujuta Diwekar Suggests 5 Remedies That Will Actually Work - NDTV News

Heading into the holiday season can leave you feeling stressed about everything from gift shopping to deadlines at work. The cold, dark weather doesnt help, either.

But while we cant control the temperature, we can control our diets. During this time of year, its important to look for food that helps to mitigate anxiety rather than exacerbate it, according to Kyle Buchanan, a wellness expert based in Toronto.

When figuring out what to avoid, alcohol is the first culprit, Buchanan told Carolyn MacKenzie and Jeff McArthur, hosts of Globals The Morning Show.

Short-term, it feels good, Buchanan explained. But if youre prone to anxiety, [alcohol] can make it a lot worse the next day.

Excessive alcohol also impacts your serotonin levels and negatively impacts your sleep, he said.

Greasy, fried foods like chicken nuggets, fries and chips should be monitored as well if youre feeling overwhelmed.

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You want to be kind to your body. If youre under a really stressful time, this isnt kind, he said, adding that inflammation from certain oils can cause stress to increase.

Dietitian Kate Comeau previously told Global News that when were stressed, we often reach for foods high in fat.

I rarely hear about someone who craves cucumbers when they are stressed, she said. Its usually cupcakes, muffins, candy and chocolate.

When dealing with office cravings, she recommends eating breakfast and drinking more water instead of sugary lattes as well as asking yourself if youre hungry before you eat something.

If the craving is coming from stress rather than hunger, food wont satisfy it, she said.

When figuring out which foods will help to relieve stress, pick out foods rich in vitamin C, like broccoli, berries and red peppers, Buchanan told The Morning Show. Food that contains omega-3 is also good, as it can help reduce inflammation in the brain.

If you eat a really high-inflammatory diet, youre more likely to experience stress, depression and anxiety, he said.

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Nutrition is important when it comes to mental health.

Healthy brain foods that can be incorporated into your diet other than fish include lentils, bananas and sweet potatoes.

These foods play a role in increasing serotonin in the brain, which is a chemical that is known to enhance mood, according to Andrea DAmbrosio, a dietician at Dietetic Directions.

But dont put pressure on yourself to drastically change your entire diet, dietitian Tristaca Curley said.

If youre feeling in a suboptimal mood, maybe just pick out two of these foods to try in a week because you may not have the energy to overhaul your diet all at once.

For more tips on sleep and stress management, watch Kyle Buchanans tips in the video above.

With files from Global News Dani-Elle Dub and Carmen Chai

2019 Global News, a division of Corus Entertainment Inc.

Read the rest here:
Skip the fries: Foods to avoid when youre stressed - Global News

Go ahead, eat that slice of pie. Just make healthy choices when it comes to most of your meals.

If you've found yourself typing "how to avoid holiday weight gain" into the Google search bar this year, know that you're not alone: Research shows that between mid-November and mid-January, adults tend to gain weight, even those who actively attempt to lose or maintain their weight. And while it's definitely not the end of the world if you gain a few pounds this holiday season -- a couple pounds is nothing compared to the lifelong happy memories that come out of food-centric gatherings -- you can take some steps to minimize the pressure you feel around holiday food.

One of the biggest problems for many people is the development an all-or-nothing mindset: Give up on your healthy eating efforts all together and "get back on track" when the New Year passes, or spend the holiday months in fear of food, refusing dessert at every function.

In reality, you can remove yourself from both of those categories, because it's totally possible to stick to your healthy eating plan (and avoid a food coma) while fully enjoying the food and festivities this Thanksgiving.

Use these nine tips to make all holiday gatherings stress-free, when it comes to food. But don't forget to also read up on how to avoid that dreaded food coma (aka holiday hangover) and plenty of other tips for keeping relaxed during one of the busiest and most stressful times of the year.

There's no better way to share your healthy intentions with friends and family than by making them a nutritious meal. These days, you can find all sorts of healthy recipes online that comply with any diet you can think of. For example, try these paleo Instant Pot recipes or these Whole30-compliant dishes.

Oh, and if you're looking to save a little money on the healthy ingredients you need, here's how to navigate Whole Foods (and other grocery stores) for the best deals.

Eating while distracted can have a big impact on your weight and overall health. That's not to say you must eat alone and in silence all the time (because, boring), but you should make it a point to pay attention to your food.

Appreciate the scents, tastes and textures while you're eating, as well as the environment you're in and the people you're with. You might just find that mindfulness helps you eat less.

If there are two hotspots for holiday treats, kitchen counters and office break rooms take the cake -- literally. It's so easy to grab a handful of whatever treat is lying around as you walk by, but resist the urge. You'll enjoy food more when you actually sit down to eat a meal rather than shovel mouthfuls on the go, anyway.

During the holidays, treats are readily available and easily swiped from kitchen counters. Resist the urge to grab one on-the-go and instead enjoy it with or after a meal.

Ever notice how you crave sugary or salty foods when you're exhausted? That's not just in your head: Lack of sleep can seriously alter your appetite. Research shows that poor sleep is associated with increased food intake and an increased risk for weight gain, so make sure you're getting enough Z's at night.

During the holidays, all of our normal duties and responsibilities are compounded by holiday shopping, extra cooking, caring for children who are out of school, hosting guests and attending functions. If it all feels like too much, it probably is. Try to carve out some time for yourself and decompress -- high stress is linked to overeating, especially of hyperpalatable foods, which tend to be high in fat and sugar.

Of all the macronutrients (protein, carbs and fat), protein is the most satiating. Studies suggest that eating lots of protein can reduce your appetite and assist in both weight loss and weight maintenance -- so don't feel bad about going back for seconds on the turkey.

Filling up on turkey and veggies is never a bad idea -- protein and fiber help keep you full.

Fiber helps keep your digestive system regular and, like protein, helps to keep you full. Fiber-rich foods also tend to provide fewer calories with more volume, meaning you can become satisfied on fewer calories.

For example, one cup (about 100 grams) of broccoli contains just 31 calories and offers 2.4 grams of fiber. Fibrous foods like veggies and whole grains also provide vitamins, minerals and antioxidants to keep you healthy.

Going to the store while hungry may result in you doing a real-life version of the shopping cart dance: swiping anything and everything off of shelves as you walk by. This is extra risky during holiday season, when the aisles brim with cookies, cakes, candy and other treats.

Make an effort to eat a snack or meal before grocery shopping, so you don't end up with a cart full of peppermint patties and snickerdoodles -- you'll save money and calories.

A taste test or two can make turn a good meal into a fantastic one. However, when you're hungry, a couple of taste tests can easily expand into what would constitute an entire meal. Fight temptations to prematurely eat the meal you're cooking by having a snack before you set up shop in the kitchen. Bonus points if it's got fiber, protein or healthy fats that keep you full.

Taste testing your holiday meals is all good until you've eaten enough to constitute a whole meal. Try to avoid cooking on an empty stomach so you can save room for the real deal.

During the holiday season, it seems like every weekend (and many weeknights) are scheduled with get-togethers, from friendsgiving to work parties to family functions. All of these events usually involve alcohol, and I'm not talking skinny margaritas.

Nope, it's all eggnog and spiked hot chocolate and pecan pie martinis. While one or two won't make or break your diet, try making simple drinks of liquor, a low-calorie mixer and berries or citrus. For example, vodka and sparkling water with smashed raspberries and blackberries makes for a refreshing, low-calorie (and pretty!) drink.

Sometimes your body sends your brain hunger signals when you're actually just thirsty. There's no one-size-fits-all number for water intake, but a good approach is to drink at least 8 ounces of water every one to two hours, and more if you exercise. Staying hydrated can fend off false hunger cues and prevent you from eating food you don't really want or need.

If you often find yourself dodging comments like "That's all you're going to eat?" or "Really, no dessert?," tell friends and family when enough is enough. No one should have to endure shame for their diet preferences, whether they're eating healthy or not. Don't let judgement of others sway you -- stick to your guns and eat the way you want to eat.

Even if you are on a diet, allow yourself some room for indulgence if you want to. It is the holidays, after all, and it's not every day you can eat Grandma's homemade pumpkin pie. You shouldn't feel guilty about enjoying the foods you love while spending time with people you love. Plus, restricting yourself from certain foods can lead to you wanting those foods more and eventually overeating them.

You can trick yourself into eating less by using smaller plates and bowls. People tend to fill up their plates no matter the size, so you may end up packing a larger plate with way more food than you need. This trick also works if you love to go back for seconds -- if your first plate was small, going back for seconds won't necessarily derail your healthy intentions.

If you're really serious about sticking to your healthy routine during the holidays, plan ahead for events. For example, if you're going to a sit-down dinner at a restaurant, look up the menu online beforehand. This gives you a chance to spend time looking at ingredients and nutrition facts, rather than choosing a meal under pressure at the restaurant.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

Originally published earlier this month.

Excerpt from:
How to eat healthy during this Thanksgiving without skipping dessert - CNET

Thanksgiving is a traditional time for Americans to celebrate Earths bounty. The whole of humanity, however, can be thankful that extraordinary advances in agriculture have enabled food producers to keep pace with a fourfold increase in population since 1900 and rising standards of living in the developing world. Can that progress be sustained in the face of climate change? This months selection of books and reports addresses this fundamental question from a variety of perspectives. Their answers may cause you to look more closely at whats on your plate over the holiday.

As always, the descriptions of the books and reports are drawn and/or adapted from copy provided by the publishers or organizations that released them. When two dates of publication are provided, the second is the date for the paperback edition.

The Fate of Food: What Well Eat in a Bigger, Hotter, Smarter World, by Amanda Little (Penguin Random House 2019, 352 pages, $27.00)

The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews with farmers, scientists, activists, and engineers, Amanda Little, a professor of journalism and writer-in-residence at Vanderbilt University, explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. Little asks tough questions: Can GMOs actually be good for the environment? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, resilient food supply become accessible to all?

Kiss the Ground: How the Food You Eat Can Reverse Climate Change, Heal Your Body & Ultimately Save Our World, by Josh Tickell (Simon & Schuster 2017/2018, 352 pages, $16.00 paperback)

Kiss the Ground explains an incredible truth: by changing our diets to a soil-nourishing, regenerative agriculture diet, we can reverse global warming, harvest healthy, abundant food, and eliminate the poisonous substances that are harming our children, pets, bodies, and ultimately our planet. This richly visual look at the impact of an underappreciated but essential resource the very ground that feeds us features fascinating and accessible interviews with celebrity chefs, ranchers, farmers, and top scientists. Kiss the Ground teaches you how to become an agent in humanitys single most important and time-sensitive mission: reversing climate change and saving the world through the choices you make in how and what to eat.

We Are the Weather: Saving the Planet Begins at Breakfast, by Jonathan Safran Foer (Farrar, Straus, and Giroux 2019, 288 pages, $25.00)

Some people reject the fact, overwhelmingly supported by scientists, that our planet is warming because of human activity. But do those of us who accept the reality of human-caused climate change truly believe it? If we did, surely we would be roused to act on what we know. In We Are the Weather, Jonathan Safran Foer (explains that) the task of saving the planet will involve a great reckoning with ourselves with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat and dont eat for breakfast.

Global Hunger Index: The Challenge of Hunger and Climate Change, by Klaus von Grebmer, Jill Bernstein, Fraser Patterson, Miriam Wiemers, Reiseal Ni Cheilleachair, Connell Foley, Seth Gitter, Kierstin Ekstrom, and Heidi Fritschel (Welthungerhilfe and Concern Worldwide 2019, 72 pages, free download available here, eight-page synopsis available here)

The Global Hunger Index (GHI) is a tool designed to comprehensively measure and track hunger at global, regional, and national levels. GHI scores are calculated each year to assess progress and setbacks in combating hunger. The GHI is designed to raise awareness and understanding of the struggle against hunger, provide a way to compare levels of hunger between countries and regions, and call attention to those areas of the world where hunger levels are highest and where the need for additional efforts to eliminate hunger is greatest. Measuring hunger is complicated. The report explains how the GHI scores are calculated and what they can and cannot tell us. This years report also focuses on the impact of climate change on hunger.

Climate Change and Agricultural Risk Management into the 21st Century, by Andrew Crane-Droesch, Elizabeth Marshall, Stephanie Rosch, Anne Riddle, Joseph Cooper, and Steven Wallander (United States Department of Agriculture 2019, 63 pages, free download available here; two-report summary available here)

Programs that help farmers manage risk are a major component of the federal governments support to rural America. Changes to this risk and thus to the governments fiscal exposure are expected as weather averages and extremes change over the coming decades. This study uses a combination of statistical and economic modeling techniques to explore the mechanisms by which climate change could affect the cost of the Federal Crop Insurance Program (FCIP) to the federal government, which accounts for approximately half of government expenditures on agricultural risk management. We compare scenarios of the future that differ only in terms of climate. (We find that) differences between the scenarios are driven by increasing prices for the three crops studied, caused by lower production, inelastic demand, and increasing volatility.

Climate Change and Land: An IPCC Special Report on Climate Change, Desertification, Land Degradation, Sustainable Land Management, Food Security, and Greenhouse Gas Fluxes in Terrestrial Ecosystems, by IPCC Working Group III (Intergovernmental Panel on Climate Change 2019, 1542 pages, free download available here; 43-page Summary for policymakers available here)

This report addresses greenhouse gas (GHG) fluxes in land-based ecosystems, land use and sustainable land management in relation to climate change adaptation and mitigation, desertification, land degradation, and food security. This report follows the publication of the IPCC Special Report on Global Warming of 1.5C, the thematic assessment of the Intergovernmental Science Policy Platform on Biodiversity and Ecosystem Services (IPBES) on Land Degradation and Restoration, the IPBES Global Assessment Report on Biodiversity and Ecosystem Services, and the Global Land Outlook of the UN Convention to Combat Desertification (UNCCD). This report provides an updated assessment of the current state of knowledge while striving for coherence and complementarity with other recent reports.

Growing Better: Ten Critical Transitions to Transform Food and Land Use, by co-lead authors Per Pharo and Jeremy Oppenheim (The Food and Land Use Coalition 2019, 237 pages, free download available here; 32-page executive summary available here)

There is a remarkable opportunity to transform food and land use systems, but as the challenges are growing, we need to act with great urgency. The global report from the Food and Land Use Coalition proposes a reform agenda centered around ten critical transitions of real actionable solutions. These could deliver the needed change to boost progress towards the Sustainable Development Goals and the Paris agreement, help mitigate the negative effects of climate change, safeguard biodiversity, ensure more healthy diets for all, drastically improve food security, and create more inclusive rural economies.

Creating a Sustainable Food Future: A Menu of Solutions to Feed Nearly 10 Billion People, by 2050, by Tim Searchinger, Richard Waite, Craig Hanson, and Janet Ranganathan (World Resources Institute 2019, 564 pages, free download available here; 96-page synthesis report available here)

Can we feed the world without destroying the planet? The World Resources Report, Creating a Sustainable Food Future, shows that it is possible but there is no silver bullet. The report offers a five-course menu of solutions to ensure we can feed 10 billion people by 2050 without increasing emissions, fueling deforestation or exacerbating poverty. Intensive research and modeling examining the nexus of the food system, economic development, and the environment show why each of the 22 items on the menu is important and quantifies how far each solution can get us. This site presents text from the Synthesis Report, with download links to full chapters from the complete report.

Climate-Smart Agriculture and the Sustainable Development Goals, by Shereen DSouza, Julian Schnetzer, and Rima Al-Azar (Food and Agriculture Organization of the United Nations 2019, 144 pages, free download available here)150210

Rising sea levels and more intense storms and droughts are becoming the new normal. In addition, the imperative of reducing food insecurity and population growth amid changing dietary preferences requires increased food production at a time when natural resources are more and more constrained. Given these intertwined challenges and threats to sustainable development, the world needs a comprehensive approach to addressing one of the primary connections between people and the planet: food and agriculture. Climate-smart agriculture (CSA) offers a wealth of opportunities in this respect, combining a focus on sustainably increasing agricultural productivity and incomes; building resilience and adapting to climate change; and reducing and/or removing greenhouse gas (GHG) emissions, where possible.

Delivering Sustainable Food and Land Use Systems: The Role of International Trade, by Christophe Bellmann, Bernice Lee, and Jonathab Hepburn (Chatham House/Hoffman Centre for Sustainable Resource Economy 2019, 80 pages, free download available here)

Meeting future global food security requirements is not just about quantity; it is also about meeting growing needs in a manner that safeguards human as well as planetary health. International trade and trade policies play an ambiguous role in the current food system. With 80 per cent of the worlds population depending on imports to meet at least part of their food and nutritional requirements, trade has a unique function in offsetting imbalances between supply and demand. However, in the absence of effective regulatory frameworks or pricing frameworks that internalize environmental, social or health costs, trade can exacerbate and globalize challenges associated with food production and land use trends such as deforestation, land degradation, greenhouse gas emissions, biodiversity loss and the shift to unhealthy diets.

Beyond the Impossible: The Futures of Plant-Based and Cellular Meat and Dairy, by Martin Rowe (Brighter Green 2019, 58 pages, free download available here; two-page brief available here)

Beyond the Impossible: The Futures of Plant-based and Cellular Meat and Dairy imagines what the United States might look like as a vegan country in 2050. Martin Rowe, who heads the Vegan America Project, has read widely in plant-based meat and cellular agriculture, and he has listened to scientists (both natural and social), food marketers, entrepreneurs, investors, and policy mavens. Rowe has gathered the results of his research in a work that is both a state-of-the-industries overview and a work of speculation, a critical effort to reconcile competing concerns and values. Beyond the Impossible is oriented toward a vegan future, even as it recognizes that cellular agriculture has the means to transform just what vegan might mean in that future.

Editors note: Those not yet ready to embrace veganism but still wanting to reduce emissions from the meat in their diet can consult Achieving Peak Pasture: Shrinking Pastures Footprint by Spreading the Livestock Revolution (Breakthrough Institute 2019, 80 pages, free download available here).

Youth in Motion for Climate Action! A Compilation of Youth Initiatives in Agriculture to Address the Impacts of Climate Change, by Melanie Pisano, Fiona Korporaal, and Rima Al-Azar (Food and Agriculture Organization of the United Nations 2019, 60 pages, free download available here)

This publication is a compilation of 10 successful youth-focused or youth-led initiatives in agriculture that address the impacts of climate change. The case studies are organized under five themes: E-agriculture, innovation and technology; youth employment; capacity development; entrepreneurship; and Alliances and Networks. For each theme one FAO-led initiative and one non-FAO initiative is showcased to provide a broad picture of the activities being implemented around the world at various levels. FAO and other institutions believe that partnerships and collaboration on youth-focused projects, programs and initiatives produce stronger results on the ground. This publication highlights these multi-organizational, collaborative efforts.

Continued here:
13 new books and reports about the future of food - Yale Climate Connections