Just announced as the next "The Voice" coach for Season 22, Camila Cabello has been in the spotlight a lot recently. Between replacing Kelly Clarkson on the singing competition show, strutting the red carpet at the Met, and releasing her latest album "Familia," we can't help but notice how stunning she is.

But it comes as no surprise the star has been pretty open about taking care of her body. She frequently posts photos on Instagram about her workouts with celebrity trainer Jenna Willis. And her trainer even shared Cabello's full-body workout with Shape.

But the "Seorita" singer can't just workout to look that good. She also has some healthy eating habits that keep her feeling great, but dieting is actually not one of them. Read on to find out how Cabello approaches her meals.

And next, check out This Is Kendall Jenner's Exact Breakfast, Lunch, and Dinner.

The #1 eating habit that Cabello follows? No diets. Her trainer Jenna Willis told HollywoodLife: "I tell my clients crash diets and overdoing workouts can be like a bad relationship. If they seem too good to be true, they are."

Although she may have tried dieting in the past, Cabello now focuses on balanced, healthy meals that make her feel good.

"While at first, it may feel exciting since change seems to be happening, but then all of a sudden, all the pitfalls that challenged your previous relationships will sneak back in and you'll find yourself right where you started," Jenna told HollywoodLife. With help from her trainer, Cabello learned that intense dieting does not work for her.

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Instead of dieting, Cabello does intuitive eating: listening to her body and providing it with the food it needs.

"Photoshop, restrictive eating, over exercising, and choosing angles that make our bodies look differentI remind myself of this, listen to podcasts on intuitive eating, follow women who accept their cellulite, stretch marks, bellies, bloating, and weight fluctuations," Cabello posted on Instagram.6254a4d1642c605c54bf1cab17d50f1e

Previous Eat This, Not That! reporting shows that intuitive eating may help you break emotional eating habits, be honest about when you're hungry, and respect your body. The singer also told BuzzFeed that she loves chocolate and Hawaiian pizza, so intuitive eating allows her to indulge in her favorites every now and then.

Born in Cuba, the ex-Fifth Harmony singer seeks out food that reminds her of home. Food and culture go hand in hand for Cabello.

"When I looked up 'gorditas' on my Yelp and found a place that seemed not touristy and authentically mexican I felt desperate for it," she posted on Instagram. "And I realized it wasn't just the food I was craving, but the feeling of comfort and familiarity and the feeling of ground-ness it gave me."

While Cabello doesn't follow any strict diet, she does try to eat small meals full of whole foods and nutrients. "It isn't about dieting, it's about healthy lifestyling," her trainer told Hello Magazine. "This means eating nutrient-dense foods, enjoying smaller meals." Other celebs like Megan Fox have been known to manage portion control as well, eating smaller meals throughout the day.

Even though Cabello is really busy, she tries to take her time eating. That's because her trainer recommends slowing down meals for intuitive eating to be most effective.

"A lot of times we don't realize we're full until it's too late. Another little tip is to chew all of the food in your mouth before taking the next bite. This is one of the best ways to avoid overeating," Willis told Hello Magazine.

Want to read more about how celebs stay fit? Check out The 3 Eating Habits LeBron James Swears By.

Mia Salas

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5 Healthy Eating Habits That Camila Cabello Swears By Eat This Not That - Eat This, Not That

The Coalition of Action for Healthy Diets from Sustainable Food Systems for all (HDSFS), brings together governments, UN agencies, civil society organizations, academic institutions, and social movements.

It is one of the outcomes of the UN Food Systems Summit held in September 2021, as part of the Decade of Action for delivery on the Sustainable Development Goals (SDGs) by 2030.

The Summit called for progress towards achieving the SDGs by examining how food systems are linked to global challenges such as malnutrition, climate change, and poverty.

The HDSFS comes at a crucial time, according to the World Health Organization (WHO), one of its members, because our food systems are making us sick.

Every year, unhealthy diets cause 11 million deaths, while a further 420,000 people die from consuming unsafe foods.

Unhealthy diets are also related to six of the top 10 risk factors for the global burden of disease, but some three billion people worldwide cannot afford to buy healthy food.

The burden of malnutrition represents a violation of the human right to food and continues to drive health and social inequalities, said WHO.

The picture gets worse, as the UN agency said the unsustainable practices which define food systems today are also driving deforestation, biodiversity loss, the depletion of the oceans, antimicrobial resistance, and the emergence of zoonotic diseases.

FAO/Victor Sokolowicz

A woman buys fresh vegetables at an organic farm store in Rome, Italy.

For WHO, healthy diets from sustainable food systems goes beyond having affordable access to foods that promote health and prevent disease.

It also means having food that is produced and distributed in ways that ensure decent work and help sustain the planet, soil, water, and biodiversity.

WHO pointed to the wider impacts this would have towards achieving the SDGs, such as ending hunger and malnutrition, promoting healthy lives and well-being, improving maternal and child health, encouraging responsible consumption and production, and advancing urgent action to combat climate change.

The HDSFS will work as a Coalition of the willing, serving as a platform for coordinated action on healthy diets from sustainable food systems through which countries can share experiences, champion policy actions, and gain support, information and inspiration.

As urgent action is needed in policies, practices, availability of data, and resource allocation, the Coalitions work will be centred around three main areas: mobilizing stakeholders to align action across food systems; facilitating peer-to-peer learning between countries, and managing special projects on integrating nutrition, health and sustainability through food.

So far, 16 nations and the European Commission are frontrunner countries in the HDSFS.

The Coalitions core group members include WHO and four other UN agencies: the Food and Agricultural Organization (FAO), the UN Environment Programme (UNEP), the UN Childrens Fund (UNICEF), and the World Food Programme (WFP).

Other members from civil society and academia include the World Wildlife Fund, the humanitarian organization CARE, the Scaling Up Nutrition (SUN) Movement, and the Centre for Food Policy at City, University of London.

Read more:
'Coalition of the willing' to ensure healthy diets from sustainable food systems - UN News

Background

Health, nutrition and environmental sustainability need to be core, cross-cutting foundations of food systems transformation. During the United Nations Food Systems Summit (UNFSS) of 2021 the call for action to deliver healthy diets from sustainable foodsystems echoed through dialogues, social movements and national pathways. Formed as an outcome of the UNFSS, the Coalition of Action for Healthy Diets from Sustainable Food Systems (HDSFS) brings Member States, UN Agencies, Civil Society Organizations,Academic Institutions and social movements together to deliver on this call.

The Coalition will strive to act as a mechanism for coordinated action on healthy diets from sustainable food systems that provides countries the opportunity to share, learn and inform. It will foster, maintain and gain momentum from multiple stakeholderson the issue, and allow for all to inspire and be inspired.

The workplan of the Coalition revolves around three key functions.

This official launch event aims to celebrate the formation of the Coalition and provide an update on its progress and future activities, inspire current and new members of the Coalition and catalyze supportive action towards its vision.

Moderator Abigail Perry, Director Nutrition, WFP

Opening remarks, Beth Bechdol, DDG, FAO

14:10

Opening remarks, Zsuzsanna Jakab, Deputy Director-General, WHO

14:11 14:15

Opening remarks, Frontrunner country

14:16 14:19

Coalition Video

14:20 14:30

Corinna Hawkes, Centre for Food Policy, City, University of London, representing the core team. Remarks highlighting the work plan and what the coalition will accomplish in the short and long term

14:31 14:45

Remarks from 3 Front runner countries highlighting action for 2022, interest, and expected impact of the Coalition (4 minutes each)

14:45 14:48

Remarks from youth representative, Lana Weidgenant

14:48 14:52

Remarks from Coordinator Hub,Stefanos Fotiou

14:52 15:00

Next steps and closing - Brent Loken, Global Food Lead Scientist, WWF

Register for the launch event here:https://fao.zoom.us/webinar/register/WN_9EPxqoYuSfmNCmjTJLPTJw

Or watch the live stream:https://www.fao.org/webcast/home/en/item/5840/icode/

Interpretation:available in Arabic, Chinese, English, French, Russian and Spanish

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Launch event of the Coalition of Action on Healthy Diets from Sustainable Food Systems for Children and All - World Health Organization

Dukan Diet: What is it and how does it work

Expert opinion by Dr Akanksha Saxena

May 16, 2022, 02:06 pm 2 min read

The Dukan diet is a high protein, low carbohydrate plan designed by Pierre Dukan, a former French doctor, and nutritionist in 2000. The diet promises to make you drop 10 pounds in one week and never gain it back! It encourages the consumption of lean protein, oat bran, and a daily walk. The theory is to make your body burn fat by limiting carbohydrates.

Here is what our expert says

Your goal weight is calculated based on your age and weight loss history, among other factors. The plan works in four phases. The time one needs to stay in each phase depends on how much weight one needs to lose to reach the goal weight. Attack phase: You start the diet by eating unlimited lean protein plus 1.5 tablespoons of oat bran per day.

Cruise phase: Consume lean protein one day, then lean protein and non-starchy vegetables the next day, plus two tablespoons of oat bran daily. Consolidation phase: Eat lean protein and vegetables, some carbohydrates and fats, one day of lean protein weekly, 2.5 tablespoons of oat bran daily. Stabilization phase: Keep following the previous phase but loosen the rules as long as your weight is stable.

The plan focuses on lean proteins that keep you fuller for longer, helping you lose weight. The diet might be nutritionally inadequate if you are stuck in a phase for too long. If you have to lose just a few kilos fast, then it may work. If you have a chronic disease or need to lose a lot of weight, seek your doctor's advice.

Not suitable for vegetarians

The diet plan may not be beneficial for vegetarians or vegans since it is based on meat. Although you can consume vegetarian and vegan alternatives of lean proteins, several ingredients and foods are not allowed as per the plan. This is perfect for those looking for a low-fat diet. If you love fruits, you'll miss them for as long as you follow the diet.

Original post:
Dukan Diet: What is it and how does it work - NewsBytes

For a long time, researchers believed the diets of ancient people were nutritionally poor.

Everyday ancient Mediterranean civilizations relied on a diet of grains and pulses (chickpeas, lentils and other members of the bean family). Researchers thought this food lacked micronutrients such as zinc and iron, while also containing components that inhibit the uptake of what nutrients the food did have.

But a University of Michigan pilot study on crops grown in Egypt during Roman times suggests that ancient grains were more nutrient dense than grains grown in the same region today. Now, building on that study, U-M is part of a five-university consortium to receive a 3.7 million grant (about $3.85 million), called the AGROS project, awarded by the Belgian program Excellence of Science.

The researchers will use cutting-edge technologies to examine the nutritional profile of the food and how its nutrients changed based on the historical methods of food preparation.

In the first century, Egypt was the breadbasket of Rome. The village of Karanis, in Egypt, was one of the main suppliers of food to the city of Rome, its army and its public granaries, said paleoethnobotanist Laura Motta, principal investigator of the U-M portion of the grant and assistant research scientist at U-Ms Kelsey Museum of Archeology. They were producing, in the premodern time, at the early industrial scale here, and they were able to do so at the margin of the desert.

But as the Roman Empire began to collapse, the city began to struggle. By the sixth century, Karanis had been abandoned. As its citizens left, the storehouses of the city were left emptybut in the homes of the city were baskets and bins of grains, the bodies of animals that had been eaten, and recipes and food preparation techniques recorded on papyri. Archaeologists call it a veritable Egyptian Pompeii.'

In the 1920s, the city was excavated, and since, stores of grains, pulses and animal bones have been preserved at the Kelsey Museum of Archaeology.

Motta previously led the pilot study to do an initial assessment of the nutritional content of crops in the Karanis collection. That pilot study, currently in the final publication stage, examined the trace element content of these ancient crops and compared it to modern samples collected from the same area. It found that some of the crops trace elements, such as iron, were 45% higher in the ancient grains compared to the modern specimens.

Identifying ancient foods trace elements is just the first step in determining its nutritional value. The researchers need to consider the foods bioavailability, or how well a persons body can absorb the nutrition in a particular food. For example, calcium limits the uptake of ironbut the way food is prepared can affect the way nutrients are absorbed.

Thats why, Motta says, its important to consider these ancient grains in their historical context rather than estimating the nutritional value of these diets based on modern grains.

Laura Motta, University of Michigan paleoethnobotanist, shows lupins excavated from the Karanis site in Egypt. Image credit: Eric Bronson, Michigan Photography

There is this general assumption that there was chronic malnutrition in most people whose diets were based on grains and pulses, she said. But these crops may have had a much higher nutritional content than their modern counterparts, which are the result of selection for the purpose of higher crop yields. And the higher crop yields, the less nutrient in the same plant. Its more complex than thatbut you can imagine that the more seeds a plant has, the less nutrient in each seed.

Under the first pillar of the grant, Motta and fellow U-M researchers will identify the different kinds of grains, pulses and animal products, determine the contexts where these foods have been found, and radiocarbon date them. They will also select samples of the crops and animal bones for stable isotope analysis.

Mottas work will reconstruct local food production, including some aspects related to agricultural practices, such as irrigation and soil fertility. Once the grains have been fully identified and carbon dated, Paul Erdkamp and Frederic Leroy of the Free University of Brussels will use biochemistry analysis to determine their nutrient content.

Richard Redding, zooarchaeologist and research scientist at the Kelsey Museum of Archeology and chief research officer of Ancient Egypt Research Associates, will study the animal bone and tissue excavated from Karanis. He will identify animal bones using the comparative collection in the bioarchaeology lab at Kelsey.

The study of the bones will help the researchers understand what proportion of the ancient diet was fish and what proportion of the diet was domesticated animals, such as sheep, pigs and poultry. His work will also focus on body part identification, age structure, evidence of pathology and evidence of other human activities on the bone.

A collection of crops, grains and other artifacts excavated from the Karanis site in Egypt are on display at the Kelsey Museum of Archaeology. Image credit: Jeremy Marble, Michigan News

Team members will also use isotopic identification to examine oxygen, nitrogen, strontium and carbon isotopes in the bones and tissue.

The overall goal is to get a really good view of what animal products were used, and the nutritive contribution of animals to the diet, Redding said. Examining the isotopes will give us a good bit of information on water usage and whether theyre moving animals seasonally. Examining strontium isotopes will be a way of looking for evidence of pastoring animals in different environments and moving them back and forth.

Were really trying to get a good view of the seasonality of movement, how movement was going on, and between what areas. All of this feeds into your ability to control and use animals in the long run.

Redding says one of the grants intentions is to challenge current thinking about the level of nutrition ancient diets contained.

Wheat ears excavated from the Karanis site in Egypt are on display at the Kelsey Museum of Archaeology. Image credit: Jeremy Marble, Michigan News

We have this normative view about plants and animals that these ancient diets were similar to those today, and thats clearly not the case, he said. Theres been a lot of change over the years. The Green Revolution of the 1950s introduced high yield varieties of wheat. But it was at the cost of probably a lot of the nutritional value.

It may behoove us to look at some of these older varieties of wheat and older processes that were more nutritionally advantageous, and maybe productivity is not the major factor we should be looking at, as we have a burgeoning problem of shortages of nutrition.

We maybe should look at and advocate for reconsideration of the nutritive value of the foods we are eating, and we can look to the past to see how thats changed. The past is a really nice record for that, and as much as it gives us insight into climate change, it also gives us insight into diet change. Not all change is good.

The collection of ancient crops at the Kelsey Museum of Archaeology includes safflower seeds. Image credit: Jeremy Marble, Michigan News

The second pillar of the grant, conducted by Marie-Louise Scippo of the University of Lige and Katelijn Vandorpe at KU Leuven, will examine how the nutritional profile of food changes based on how the food was processed.

To do this, the researchers will use ancient recipes written on papyrus excavated from Karanis, as well as other texts and papyri from the wider Greco-Roman Egyptian world. They will then recreate these recipes and processing methods in a lab setting, after which they will study how the nutritional profile might change.

Finally, Ren Preys of the University of Namur will study the literary and artistic context of the diet.

The research is funded by the FWO (Fonds Wetenschappelijk Onderzoek-Vlaanderen) and the F.R.S.-FNRS (Fonds de la Recherche Scientifique-FNRS).

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Ancient grains: Grant will help U-M researchers rethink Roman diets - University of Michigan News

We use national CPIs and retail food prices from international agencies to describe changes in average consumer prices paid during the COVID-19 pandemic. We begin with changes from one calendar month to the next as categorical variable, and for correlation with the timing of each countrys epidemic, we use a cubic function of the countrys cumulative monthly case count. Analyses control for fixed effects associated with each country in its CPI and each market location for the food price data, to adjust for differences over space. In addition, because different countries report prices for different numbers of foods, we use sample weights in the regression models to show means and CIs for the average country. The weight is defined as the reciprocal of the price observation number of country i in time t for food group fg divided by the total price observation number in time t for food group fg. This ensures that each country is equally represented in the regression results, as prices from countries with fewer observations are given greater weight and vice versa. All analyses and data visualizations were conducted using Stata/SE version 17.1 and R version 4.1.0. Descriptions of the datasets are detailed below.

Our price index data were downloaded from the FAO, which disseminates food and agriculture data for all countries and territories of the world through FAOSTAT at http://www.fao.org/faostat/en/#home. We downloaded the CPI and FCPI in September 2021 for 203 and 200 countries, respectively. We then downloaded the COVID-19 data from Johns Hopkins University (https://raw.githubusercontent.com/owid/covid-19-data/master/public/data/jhu/new_cases.csv), complemented with data before January 2020 from European Centre for Disease Prevention and Control (https://www.ecdc.europa.eu/en/covid-19/data), and merged it with the CPI database. After deleting countries without COVID-19 information and dropping Venezuela and Zimbabwe, which had multiple currencies in use due to hyperinflation, the resulting dataset spans 181 and 179 countries with CPI and FCPI data, respectively, from January 2019 to June 2021 (Supplementary Fig. 1).

Our food item prices come from the international EWS data assembled by three different organizations: the World Food Programme (WFP)s Vulnerability Analysis and Mapping programme (https://data.humdata.org/dataset/wfp-food-prices), the FAOs Global Information and Early Warning System data for Food Price Monitoring and Analysis (https://fpma.apps.fao.org/giews/food-prices/tool/public) and the United States Agency for International Development (USAID)-funded Famine Early Warning System Network (FEWS NET) (https://fews.net). Each of these provides monthly food price reporting for specific market locations in LMICs. Unlike CPI data, the EWS prices are not intended to be nationally representative of all consumer expenditures. Instead, their aim is to cover the cost of basic foods needed by people at risk of undernutrition, primarily in more remote towns and open markets than the high-volume markets captured by CPI.

We compiled all available EWS data in September 2021, initially including 789 food items and 109 countries. We then categorized those food items into 8 food groups of breads and cereals; pulses, nuts and seeds; fruits and vegetables; dairy and eggs; sugar and confectionary; meats, fish and seafood; and oils and fats. We kept observations for which prices were reported for January 2019 to June 2021. To focus on percentage changes, we normalized each price to be 100 in January 2019. To remove extreme outliers that are almost certainly caused by data-entry errors, we trimmed the top and bottom 0.5% of normalized prices by food group and dropped observations with missing COVID-19 or normalized prices, leaving a total of 369,088 observations in the final dataset.

Supplementary Figs. 2, 3 and 4 provide a visual summary of the price dataset, which contains 1,344 country-items for 499 food items from 88 countries. As shown in Supplementary Fig. 2, a total of 52 countries (59%) have prices for 10 or more food items. A majority of country items (63%) and countries (an average 70% for various food groups) have prices updated through September 2020, and food groups are well represented over time as shown in Supplementary Figs. 3 and 4.

The country and item coverage described in this annex reveals some risk of selection bias in global averages. To the extent that non-reporting is most common for the places and nutritious food items whose supply chains are most stressed, leading to scarcity and high prices, our global averages over the observed data are a lower bound that understates the actual rise in food prices associated with COVID-19. Future work will examine patterns of non-reporting and changes in observed prices, with respect to a variety of country characteristics including COVID-19 exposure and policy responses.

More:
Retail prices of nutritious food rose more in countries with higher COVID-19 case counts - Nature.com

Stephanie OReillys son Henry holds a box of formula at the store.

WAUKESHA The baby formula shortage continues to cause stress for parents of infants. Stephanie OReilly, Waukesha, is one of those parents. She needs Enfamil formula for her 9-month-old son Henry.

For us it has been very difficult to find what he uses. He uses Enfamil and it is one of the more needed diets that Ive seen from other moms on Facebook, she said.

It has been a huge struggle for the Waukesha mom as she hasnt had any sightings of the formula for about a month.

Its been hard to get my hands on something he can use, OReilly said.

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She told The Freeman she is on five or six different Facebook groups devoted to finding formula. Parents share images of different formulas they find at stores with hopes of helping each other find the right one for their babies.

The baby formula shortage continues to cause stress for parents looking to feed their babies. Pictured are empty baby formula shelves at a Waukesha County store.

I havent really been able to find anything but I know other people who have, she said.

OReilly spreads the word to family and friends to see what they can find for her family in the stores.

I run to multiple stores on my lunch period yesterday I went to three and none had my sons formula. I take pictures at each store and add to a mom group that Im in to hopefully help others find what they need. I talked to a grandma yesterday while at one of the stores and we talked about what stores each had gone to and if they had the formula that we needed. Ive honestly had some great conversations with other women while out formula shopping, she said.

Lindsi Peplinski is an administrator for the Facebook group Waukesha County, WI Formula Parents.

Peplinski had seen an article about a similar group for Milwaukee.

I thought it would be a good idea to have a local one for Waukesha County. In hopes that parents/guardians arent having to go go all over themselves looking at stores. We all are helping each find what we need, she said.

While some or most parents can swap brands of formula, others cant.

Finding the specific formula needs for our little ones is the biggest challenge. From the group others are posting pictures of empty shelves. Evidence of the shortage, Peplinski said.

The Waukesha County mom has two girls, 2 years old and six months.

Right now we have enough formula to last a few weeks. Thankful our six-month-old is transitioning to solids so we arent going through formula quite as fast as we were,Peplinski said.

OReilly for the most part has gone on the social media groups and make a run to different stores on her lunch break.

That way I dont have to worry about paying someone to go shopping. My family has been really great about helping out with that as well, she said.

Katie Karls, advance practice dietitian-nutrition support at Childrens Wisconsin Hospital, provided tips for parents who are struggling to find baby formula.

Karls told The Freeman she has heard parent concerns since the day the shortage started. The number one struggle she has heard is finding equivalents to products on store shelves and finding formula for babies with special medical needs or allergies.

Karls recommends that parents avoid diluting formula. The reason families are diluting formula is because they are trying to make formula last longer. They are having trouble finding in the store, she said.

Karls said the extra water is not good for babies and doesnt provide enough calories and nutrition for them. The babys kidneys are unable to process that extra water and it can be harmful to their kidneys, Karls said.

And do not attempt to mix your own formula.

You could inadvertently contaminate what you mix and it is very difficult to get the right balance of critical nutrients. There are extremely concerning online recipes that could harm your baby, including injuring their liver and kidneys, or even cause an imbalance that could cause their heart to stop, Karls said.

Many women are unable to breastfeed due to medical conditions, or issues with their milk itself such as not providing all the needed nutrients. A baby can also have special needs such as allergies, a digestive condition or other medical issues.

If babies are not provided human milk, formula is their sole source of nutrition from birth to six months. At six months a baby starts transitioning to rice, cereal and baby food.

Formula or human milk (breast) provides their primary nutrition source through a year of age, Karls said.

Other tips for parents seeking baby formula include dialing 2-1-1 to chat with a community specialist online. This free, confidential helpline is available almost anywhere in the United States and can help you find local resources.

Also, contact local food pantries. 211 can help facilitate that as well, according to Karls.

Read more:
Parents work together to find baby formula in Waukesha County - Greater Milwaukee Today | GMToday.com

*For your convenience, we included links to subject-related posts from the GMFH website

With current advances in medicine and nutrition, a transition is taking place from a one-size-fits-all approach towards personalized therapy. Indeed, the close link between host and gut microbiota, as well as with the environment in which those two elements evolve, makes each patient a unique case. Dr. Purna Kashyap exemplified the problem of the huge variability in patient response to treatments with irritable bowel syndrome, where, for instance, patients with IBS who have symptoms of diarrhea have a very different gut microbiota compared to those who are constipated. Furthermore, every individuals relapse profile is different.

The gut-brain axis is the two-way link between the gastrointestinal tract and the brain. In fact, chronic stress can impact the gut microbiota to the point of increasing the likelihood of irritable bowel syndrome and decreased gut microbiota health in general. Dr. Emeran Mayers work focuses on cognitive behavioral therapy, by teaching patients relaxation strategies such as progressive muscle relaxation, controlled breathing and hypnosis to treat irritable bowel syndrome symptoms. The correlation between the gut microbiota of patients with IBS and response to cognitive behavioral therapy is being studied by Dr. Mayers team. So far, findings have shown that gut microbiome profiles could predict which patients with IBS would respond to cognitive behavioral therapy.

To continue with the gut microbiotas role in disease treatment, the summit welcomed Dr. Jennifer A. Wargos team, which is working on how bacteria in tumors can affect chemotherapy or immunotherapy. In two of their findings, they noticed that the gut microbiota can modulate the toxicity of cancer therapy and found that people who respond to immunotherapy have a greater gut microbiota diversity, which is related to eating a high-fiber diet. Thus, gut microbiota-targeted interventions may help improve treatment responses in patients with low remission diseases such as metastatic melanoma.

As the gut microbiota is part of our system and forms a symbiosis with the host, bacteria will react to food intake, blood glucose level and circadian cycle. In the context of diabetes prevention and treatment, Dr. Purna Kashyap showed that, based on a persons gut microbiota profile, blood glucose levels following food intake can be predicted.

The circadian cycle is what allows us to fall asleep at night and get up in the morning. Stimuli such as light, sun exposure and food intake regulate that cycle. Dr. Dirk Haller and his team showed that 15% of the gut microbiota follows the same rhythm. Furthermore, by studying patients with type 2 diabetes and their gut microbiota, they found that the gut microbiota of those patients lost its rhythmicity.

Studies on identical twins help scientists understand the effect of diet and environment on gut microbiota. Strikingly, there is a wide variation in gut microbiota from person to person and only 37% of the same gut microbes are shared by identical twins still living together, making diet responsible for that variation. The current challenge presented by Dr. Nicola Segata is that there are many ways of analysing the food consumption of individuals: according to food items, food groups, nutrients or dietary patterns. In that regard, Dr. Segatas team has found a strong association between unhealthy food (high in sugar and saturated fat) and specific bacteria and obesity, high body mass index and cardiometabolic diseases, while healthy food (vegetables, non-transformed products) was mostly associated with the beneficial bacteria Prevotella copri.

Thanks to the high number of studies on the effect of diet on the intestinal microbiota, we know that the gut microbiota is highly malleable. In other words, after only 24 hours of a change in diet, the microbiota will be different. It is also highly resilient, which implies that if changes in diet do not persist, the intestinal microbiotas composition will return to its original state in less than 24 hours.

Dr. Rachel Carmody brought up an interesting point at the summit about how certain foods are better absorbed by the host when eaten cooked than when raw and that heat inactivation of antimicrobial compounds in food may also play a role in foods impact on gut microbes. Some foods appear to be better digested cooked than raw, which could be explained by the long period during which fire has been part of human evolution. In addition, raw food not absorbed by the host will be fermented by bacteria, which will then bring calories to the host, in what is known as energy return.

Food intake, digestion and gut microbiota are linked and work together. For instance, the body secretes bile acids during digestion to absorb any fat that has been consumed. Dr. Sloan Delvin is interested in how the gut microbiota can assimilate bile acids and change their conformation, as well as their effect on health. Furthermore, by converting those bile acids, some bacteria also have anti-inflammatory and anti-infectious properties.

Dr. Dan Knights and his team looked at the evolution of the composition of the intestinal microbiota in second-generation immigrants to America. It is known that gut microbiota diversity and richness in individuals living in Westernized countries are much lower than in those living in developing countries. It was therefore interesting to note that even though the diets of second-generation immigrants did not vary that much from the diets consumed in their countries of origin, the environment in which they livewith antibiotics, pesticides, C-sections and infant formulacan lead to a reduction in gut microbiota diversity and richness to the same level as the American population. In Dr. Knightss study, it appears that diet explains only 4% to 6% of gut microbiota variation, which means that the Westernized lifestyle of second-generation immigrants has a huge impact on their gut microbiota. It is also important to keep in mind that foods are more than just nutrients and are composed of many molecules that vary from one food to another, thus shaping the gut microbes in a different way.

Dr. Gary D. Wu focused on how to reduce symptoms in patients with inflammatory bowel disease using diet. His research team compared three diet options: vegan, omnivorous and exclusive enteral nutrition. A vegan diet seems to reduce symptoms and the duration of flare-ups compared to an omnivorous diet but, interestingly, exclusive enteral nutritionliquid food containing 0% fiberis the gold-standard diet for patients with IBD. However, it has been shown that exclusive enteral nutrition slows gut microbiota recovery and alters carbohydrate and amino acid gut metabolites.

As your knowledge about the gut microbiota develops, it will come as no surprise to readers that the most common probiotics are based on the Lactobacillus and Bifidobacterium species. However, Dr. Phillippe Langellas team is now working on next-generation probiotics, which include both new species of bacteria such as F. prausnitzii, which has been found to have anti-inflammatory properties, and genetically modified lactic acid bacteria, which can deliver key components to host cells to mediate inflammation in IBD patients or restore healthy gut function.

Similarly, Dr. Eric Alms team found that certain strains of Lactobacillus probiotics could reduce salt-induced hypertension and that the presence of F. prausnitzii was higher in patients who did not have diarrhea after taking antibiotics.

Fecal microbiota transplantation and its beneficial healing effect under certain conditions was discussed during the session, with information shared about how transplantation of the intestinal microbiota is not yet safe and does not cure everyone of diseases beyond Clostridioides difficile infection.

By creating a predictive model, Dr. Eric Alms team can tell what a patients gut microbiota composition will look like after receiving a gut microbiota transplant from a specific donor, allowing doctors to find the ideal donor for each patient. Interestingly, patients colonized with new species of bacteria from a donor are more likely to be colonized with bacteria belonging to the same species from their own environment. The team found that two distinct species from a single donor were more similar than the same two species from different donors. That could be explained by the fact that in the environment, gut bacteria communicate and exchange information via gene transfer. The team also found that gene transfer from one bacterium to another occurs more in Western populations.

Currently in clinical trials, defined microbiome therapeutics can be given with or without prior antibiotic treatment, in one or more doses, with a mixture of donor stool or a pool of freeze-dried Firmicutes. Defined microbiome therapeutics can be used for other pathogenic infections, such as the Klebsellia infection studied by Dr. Kenya Honda. Through impressive work that screens stool from several donors and then specific bacteria, and then individually identifies the necessary bacteria among the dispensable species, Dr. Honda and his team hope to find a new treatment. The preliminary evidence on the effect of defined microbiome therapeutics on pathogen infection suggests their potential use in ulcerative colitis, food allergy and some cancers, among others.

One of the most exciting topics currently under study is the connection between the gut microbiota and the COVID-19 virus. During the pandemic, many researchers have tried to identify factors that explain the severity of symptoms and side effects associated with vaccination. Dr. Siew C. Ng presented the results of studies showing that people with type 2 diabetes and obesity, as well as the elderly, were at risk of developing more severe symptoms from COVID-19. Interestingly, those individuals also have an altered gut microbiota, which would affect immune system responses and therefore the severity of COVID-19 symptoms.

The researchers also found that people with adverse effects from the vaccination had a distinct gut microbiota profile from those without symptoms. Armed with that observation, the researchers are now focusing on restoring the health of the gut microbiome through fecal microbiota transfer, diet and probiotic administration. It is difficult to have a definite answer in such a short period of time, but in the meantime, the one piece of advice remains: follow a healthy diet!

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What's the latest in gut microbiota science? Some insights from this year's GMFH Summit - Gut Microbiota for Health

Shay Mitchell is enjoying her final days as a mother of one. The actress, who is expecting her second child, showed off her fabulous pregnant figure in a swimsuit on Instagram Tuesday. "Nesting/ resting and all the things. Enjoying the last moments of it being just us. Thanks to all the amazing aunties for always being there for us ," she captioned the images. How does the You star keep herself fit? Read on to see 7 of Shay Mitchell's top tips for staying in shape and the photos that prove they workand to get beach-ready yourself, don't miss these essential 30 Best-Ever Celebrity Bikini Photos!

Shay is a big supporter of goal setting. In early 2021 she declared that she had spent the past year trying to "feel fine." She added: "For me that came in the form of comfort food, comfort clothes and throwing my fitness routine out the window. And that was okayfor awhile. They're called unprecedented times for a reason. But I also learned about physical and mental self-care, and made a pact with myself that 2021 would be different. I wanted to focus on myself again, because I'm the best version of myself for Atlas and everyone else when I take care of myself first."

Exercise is a big part of Shay's life. In 2021 she teamed up with OpenFit. "A doable time frame 30 minutes a day for 5 days a week for 4 weeks," she wrote. "A clear start, a clear finish and a something that I could totally commit to. I have loved getting up these last four weeks and having a routine and a challenge to start the day. I feel more healthy, energetic and engagedwhich makes a better me."df44d9eab23ea271ddde7545ae2c09ec

You won't find Shay counting calories or eliminating carbs. "I don't believe in diets," she said in an Instagram story, per Eat This, Not That! "Personally, they don't work for me. I think you need to eat in moderation. That is the only thing, at least for me, that works."

Shay maintains that "it's all about balance," when it comes to diet and exercise. "A lot of people that know me know that I absolutely love food, pizza in particular. I work out not only to balance food, but also to keep my mind focused. And for me, that comes in many different forms. It can be taking a walk outside, boxing, or going to dance. Anything physical has such a positive impact on people; the dopamine and serotonin that get released when you work outafterward, you feel amazing," she told Byrdie.

Shay mixes things up when it comes to exercise. "I have to switch it up because I get bored, so I'll try different classes," she said. "Cardio for me is a spin class. I think it's great. I get so amped up with other people in the room, and there's just a really good energy about it. So I'll usually start with a spin class, then it will be something like weights or working out with my amazing trainerwe do a mix of Pilates and leg toning. And then I'll go take a Body by Simone class. There are so many amazing classes here in L.A., but my favorite is boxing. I love it because there is the cardio at the beginning, and then we're sparring afterward and then we do stretching and weights."

Shay encourages hydration "I drink a lot of water," she revealed to Byrdie. "I try to opt out of coffee and drink green tea instead." "The resume for green tea extract is pretty expansive. Aside from adding some oomph to your system with caffeine, it's touted for weight loss, lowering your risk of heart disease, skin health and more," says the Cleveland Clinic. "Drinking green tea itself is associated with a lower risk of coronary artery disease."

Shay brings exercise essentials with her so she can squeeze in a workout whenever she can. "Just taking a skipping rope with you wherever you are is such a good idea because it's such an amazing workout. It's the easiest, and I can bring it with me anywhere. And you only need a small amount of space," she told Byrdie.

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Shay Mitchell in Bathing Suit is "Nesting/Resting" Celebwell - Celebwell