If you grew up in Australia, chances are youre pretty familiar with the healthy eating food pyramid.

Coupled with a trip to Healthy Harolds van (if you were lucky), most of us can trace our first lessons in nutrition and what not to eat down to a pyramid poster.

But surprisingly, the healthy eating food pyramid has not been without controversy. Past versions encouraged people to eat bread and cereal in equally large portions to fruit and vegetables advice that now goes against todays nutritional guidelines.

This criticism has been loudest in the US, where its model (which is different to Australias) has been accused of being unduly influenced by food companies that make cereal.

Aloysa Hourigan, an accredited dietitian working with Nutrition Australia, the independent body responsible for formulating the pyramid here since its 1982 inception, told news.com.au that while pressure from food companies over diet guidelines was very strong in the US, Australias pyramid wasnt actively lobbied.

Whatever advocacy or lobbying is going on there (in the US) might get reflected in their guidelines and then transferred across, she said.

We dont actively have people lobbying us (in Australia) to make certain changes, so weve really just used the evidence that the dietary guidelines are based on.

Ms Hourigan said while groups like the soft drinks lobby applied pressure on US dietary guidelines, it was minor by comparison in Australia.

There is some lobbying that goes on through the Australian Food and Grocery Council and other food manufacturers, but again its very much evidence-based, she said.

WHY IT WAS INVENTED

Like other countries around the world, the healthy eating food pyramid was introduced to Australia in the early 1980s.

Based on a Swedish eat more and eat less model invented in the 1970s, the pyramid model has been a popular teaching method in Australia since it was introduced here, Ms Hourigan said.

It was really developed as a tool, a food selection guide just to guide people in the proportions of food that would help you receive adequate nutrition, she said.

Currently in its sixth iteration since 1982, the pyramid changes in accordance with Australian dietary guidelines.

Ms Hourigan stressed that while the food pyramid shouldnt be viewed as an exact guide to what you should be putting on your plate, it conveyed an important message about the food we consume.

I think its important to recognise its not there to give people exact amounts its there just to guide people in general proportions of what would make up your diet, she said.

So, the fact that the plant-based foods need to provide about 70 per cent of the energy in your diet, thats an important message.

BIGGEST CHANGE TO DATE

In 2015, the Australian food pyramid underwent its biggest transformation in more than three decades introducing a fourth tier on the pyramid and moving grains to an eat-less category above fruit and vegetables.

Herbs and spices were also added to the model they add flavour and contain antioxidants while heavily processed foods containing things like refined sugar were removed.

A significant thing thats changed in recent times is weve taken added sugars off the pyramid, she said.

We wanted to focus more on what people need to eat rather than saying well include some of these as well when theyre discretionary foods, like the things that are high in sugar and salt and saturated fat.

So weve changed it in this last revision so its much more reflective of messages of what to eat rather than what not to eat.

THE FUTURE OF THE PYRAMID

While the pyramid continues to be used by medical professionals and educators, its use in schools has lessened because of a new model the Australian Guide To Healthy Eatings plate, which breaks down daily intake into a pie chart.

(The pyramid) still is in some states but theres also the Australian Guide To Healthy Eating. Some governments dont like the confusion between the two models, as while theyre aligned, they prefer to just stick with the plate model, Ms Hourigan said.

But it doesnt mean that the pyramid is wrong, its just a different concept We actually believe that for some groups and communities its probably a bit of an easier concept, as pie charts are a bit difficult for people to understand.

While Ms Hourigan doesnt predict there will be any changes to the current pyramid anytime soon, she thinks the next model may incorporate aspects of the Mediterranean diet.

Nutrition is a changing science so it is possible there could be more shifts, but it will depend on what the science says when the dietary guidelines are revised, she said.

I think there is a lot of support around for things like the Mediterranean-style diet, and the pyramid is not at odds with that probably the proportions are slightly different with some things. I think its not out of sync with (the pyramid), but maybe things like the grains might in the Mediterranean diet, theyre probably there a little less.

Excerpt from:
Food pyramid: Big problem people have with healthy eating diagram - NEWS.com.au

2.Vitamin D

Vitamin D is a fat-soluble vitamin that helps enhance the absorption of calcium and phosphorus from your gut (17Trusted Source).

This vitamin also influences many other bodily processes, including immune function, mood, memory, and muscle recovery (18, 19Trusted Source, 20Trusted Source, 21Trusted Source).

The recommended daily allowance (RDA) for vitamin D for children and adults is 600 IU (15 mcg) per day. The elderly, as well as pregnant or lactating women, should aim for 800 IU (20 mcg) per day (22).

That said, some evidence suggests that your daily requirements are far greater than the current RDA (23Trusted Source).

Unfortunately, very few foods naturally contain vitamin D, and foods fortified with vitamin D are often considered insufficient to satisfy the daily requirements.

This could partly explain the worldwide reports of vitamin D deficiency among vegans and omnivores alike (19Trusted Source, 24Trusted Source).

Aside from the small amount you get from your diet, vitamin D can be made from sun exposure. Most people likely make enough vitamin D by spending 15 minutes in the midday sun when the sun is strong as long as they don't use any sunscreen and expose most of their skin.

However, the elderly, people with darker skin, those who live in northern latitudes or colder climates, and those who spend little time outdoors may be unable to produce enough (25Trusted Source, 26Trusted Source, 27Trusted Source).

Furthermore, because of the known negative effects of excess UV radiation, many dermatologists warn against using sun exposure to boost vitamin D levels (28Trusted Source).

The best way vegans can ensure they're getting enough vitamin D is to have their blood levels tested. Those unable to get enough from fortified foods and sunshine should consider taking a daily vitamin D2 or vegan vitamin D3 supplement.

Although vitamin D2 is probably adequate for most people, some studies suggest that vitamin D3 is more effective at raising blood levels of vitamin D (29Trusted Source, 30Trusted Source).

Summary

Vitamin D deficiency is a problem among vegans and omnivores alike. Vegans unable to maintain normal blood levels through fortified foods and sun exposure should consider taking a supplement.

3. Long-Chain Omega-3s

Omega-3 fatty acids can be split into two categories:

• Essential omega-3 fatty acids: Alpha-linolenic acid (ALA) is the only essential omega-3 fatty acid, meaning you can only get it from your diet.
• Long-chain omega-3 fatty acids: This category includes eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). They are not considered essential because your body can make them from ALA.

Long-chain omega-3 fatty acids play a structural role in your brain and eyes. Adequate dietary levels also seem important for brain development and reducing the risk of inflammation, depression, breast cancer, and attention deficit hyperactivity disorder (ADHD) (31Trusted Source, 32Trusted Source, 33Trusted Source, 34Trusted Source, 35Trusted Source, 36Trusted Source).

Plants with a high ALA content include flax seeds, chia seeds, walnuts, hemp seeds, and soybeans. EPA and DHA are mostly found in animal products like fatty fish and fish oil.

Getting enough ALA should theoretically maintain adequate EPA and DHA levels. However, studies estimate that the conversion of ALA to EPA may be as low as 510%, while its conversion to DHA may be near 25% (37Trusted Source, 38Trusted Source).

Additionally, research consistently shows that vegetarians and vegans have up to 50% lower blood and tissue concentrations of EPA and DHA than omnivores (39Trusted Source).

Most health professionals agree that 200300 mg per day should be sufficient (39Trusted Source).

Vegans can reach this recommended intake by supplementing with algae oil.

What's more, minimizing your intake of omega-6 fatty acids from oils, including corn, safflower, sunflower, and sesame oils, as well as making sure to eat enough ALA-rich foods, may further help maximize EPA and DHA levels (40Trusted Source).

Summary

Vegans tend to have lower blood and tissue levels of long-chain omega-3 fatty acids. Therefore, they may benefit from supplementing with EPA and DHA.

4. Iodine

Getting enough iodine is crucial for healthy thyroid function, which controls your metabolism.

An iodine deficiency during pregnancy and early infancy can result in irreversible intellectual disability (41Trusted Source).

In adults, insufficient iodine intake can lead to hypothyroidism.

This can cause various symptoms, such as low energy levels, dry skin, tingling in your hands and feet, forgetfulness, depression, and weight gain (41Trusted Source).

Vegans are considered at risk of iodine deficiency, and studies report that vegans have up to 50% lower blood iodine levels than vegetarians (42Trusted Source, 43Trusted Source).

The RDA for adults is 150 mcg of iodine per day. Pregnant women should aim for 220 mcg per day, while those who are breastfeeding are recommended to further increase their daily intake to 290 mcg per day (44).

Iodine levels in plant foods depend on the iodine content of the soil in which they were grown. For instance, food grown close to the ocean tends to be higher in iodine.

The only foods considered to have consistently high iodine levels are iodized salt, seafood, seaweed, and dairy products, which pick up iodine from solutions used to clean cows and farm equipment.

Half a teaspoon (2.5 ml) of iodized salt is sufficient to meet your daily needs.

Vegans who do not want to consume iodized salt or eat seaweed several times per week should consider taking an iodine supplement.

Summary

Iodine plays an important role in your thyroid function and metabolism. Vegans not getting enough iodine from seaweed or iodized salt should consider taking an iodine supplement.

5. Iron

Iron is a nutrient used to make new DNA and red blood cells, as well as carry oxygen in the blood. It's also needed for energy metabolism (45Trusted Source).

Too little iron can lead to anemia and symptoms like fatigue and decreased immune function.

The RDA is 8 mg for adult men and post-menopausal women. It increases to 18 mg per day for adult women, and pregnant women should aim for 27 mg per day (46).

Iron can be found in two forms: heme and non-heme. Heme iron is only available from animal products, whereas non-heme iron is found in plants (45Trusted Source).

Because heme iron is more easily absorbed from your diet than non-heme iron, vegans are often recommended to aim for 1.8 times the normal RDA. That said, more studies are needed to establish whether such high intakes are needed (47Trusted Source).

Vegans with a low iron intake should aim to eat more iron-rich foods, such as cruciferous vegetables, beans, peas, dried fruit, nuts, and seeds. Iron-fortified foods, such as cereals, enriched breads, and some plant milks, can further help (24Trusted Source, 48Trusted Source).

Also, using cast-iron pots and pans to cook, avoiding tea or coffee with meals, and combining iron-rich foods with a source of vitamin C can help boost iron absorption.

The best way to determine whether supplements are necessary is to get your hemoglobin and ferritin levels checked by your health practitioner.

Unnecessary intake of supplements like iron can do more harm than good by damaging cells or blocking the absorption of other minerals (49Trusted Source).

Extremely high levels can even cause convulsions, lead to organ failure or coma, and be fatal in some cases. Thus, it's best not to supplement unless it's truly necessary (50Trusted Source).

Summary

Vegans not getting enough iron from their diets should consider fortified foods or a supplement. However, overly high levels can be harmful, and iron supplements are not recommended for everyone.

6. Calcium

Calcium is a mineral that's necessary for good bone and teeth health. It also plays a role in muscle function, nerve signaling, and heart health.

The RDA for calcium is set at 1,000 mg per day for most adults and increases to 1,200 mg per day for adults over the age of 50 (51).

Plant sources of calcium include bok choy, kale, mustard greens, turnip greens, watercress, broccoli, chickpeas, calcium-set tofu, and fortified plant milks or juices.

However, studies tend to agree that most vegans don't get enough calcium (52Trusted Source, 53Trusted Source).

An often-heard remark among the vegan community is that vegans have lower calcium needs than omnivores because they do not use this mineral to neutralize the acidity produced by a meat-rich diet.

More research is needed to evaluate how meatless diets affect daily calcium requirements. However, evidence suggests that vegans consuming less than 525 mg of calcium tend to have an increased risk of bone fractures (53Trusted Source).

For this reason, all vegans are encouraged to aim for the RDA, making sure they consume at least 525 mg of calcium per day. Supplements should be used if this can't be achieved through diet or fortified foods alone.

Summary

Vegans consuming too little dietary calcium should consider taking a daily supplement. This is especially important for those getting less than 525 mg per day.

7. Zinc

Zinc is a mineral that's crucial for metabolism, immune function, and the repair of body cells.

An insufficient intake of zinc can lead to developmental problems, hair loss, diarrhea, and delayed wound healing.

The RDA for zinc is currently set at 811 mg per day for adults. It increases to 1112 mg for pregnant women and 1213 mg for lactating women (54).

Few plant foods contain high amounts of zinc. Moreover, zinc absorption from some plant foods is limited due to their phytate content. Thus, vegetarians are encouraged to aim for 1.5 times the RDA (54).

While not all vegans have low blood levels of zinc, a recent review of 26 studies showed that vegetarians and especially vegans have lower zinc intakes and slightly lower blood levels of zinc than omnivores (55Trusted Source).

To maximize your intake, eat a variety of zinc-rich foods throughout the day. These include whole grains, wheat germ, tofu, sprouted breads, legumes, nuts, and seeds.

Soaking nuts, seeds, and legumes overnight, eating enough protein, and consuming fermented foods, such as tempeh and miso, also seems to boost absorption (56Trusted Source).

Vegans concerned about their zinc intake or those with symptoms of a deficiency may consider taking a daily zinc gluconate or zinc citrate supplement that provides 50100% of the RDA.

Summary

Vegans unable to reach the zinc RDA should first focus on adding zinc-rich foods to their diets. Those with low blood levels of zinc should consider taking a daily supplement.

The bottom line

Well-planned vegan diets can fulfill your nutritional needs.

That said, certain nutrient requirements may be difficult to achieve through diet and fortified foods alone.

This is especially true for vitamin B12, vitamin D, and long-chain omega-3s.

All vegans who are unable to meet their dietary recommendations through diet alone should consider taking supplements. Still, it's best to speak with your healthcare provider before beginning a new supplement regime.

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In an impassioned speech on the Senate floor Thursday, Sen. Mitt Romney, R-Utah, blasted President Trumps decision to pull troops from defensive positions in Syria, and brought up the possibility that Turkey may have called Americas bluff in an exchange between Trump and Turkish President Recep Tayyip Erdogan.

Are we so weak and inept diplomatically that Turkey forced the hand of the United States of America? Turkey? Romney said. I believe that its imperative that public hearings are held to answer these questions, and I hope the Senate is able to conduct those hearings next week.

The transcript of the Oct. 6 phone call between Trump and Erdogan has not been made public. Shortly afterward, Trump, without notifying his national security staff or State Department, unilaterally ordered the small American contingent in northern Syria to abandon their positions, and Turkey began its assault three days later.

Romney said redeploying the troops that protected Kurdish allies from the Turkish military left a bloodstain on American history.

We know the truth about our Kurd allies. They lost 11,000 combatants in our joint effort to defeat ISIS. We dropped bombs from the air and provided intelligence and logistics behind the lines. The Kurds lost thousands of lives. Eighty-six brave Americans also lost their lives so tragically, Romney said. Its argued that the Kurds were fighting for themselves. Of course they were. Thats the nature of an alliance. We fight together, each pursuing our own vital interest.

A day earlier, Trump fought off criticism of his decision to clear the way for Turkish forces to enter northern Syria and battle Kurdish forces stationed there, calling the move strategically brilliant.

Im not going to get involved in a war between Turkey and Syria, especially when, if you look at the Kurds, and again I say this with great respect, theyre no angels, Trump told reporters at the White House on Wednesday as his own vice president and secretary of state headed to Turkey to try to persuade Erdogan to halt his military offensive.

Perhaps the most outspoken Republican critic of the president, Romney saw Trumps erratic foreign policy moves as antithetical to American values and a boon to U.S. foes.

This is a matter of American honor and promise. So too is the principle that we stand by our allies, that we do not abandon our friends. The decision to abandon the Kurds violates one of our most sacred duties. It strikes at American honor. What we have done to the Kurds will stand as a bloodstain in the annals of American history, Romney said. There are broad strategic implications of our decision as well. Iranian and Russian interests in the Middle East have been advanced as well. At a time when we are applying maximum pressure on Iran, by giving them a stronger hand in Syria, we have actually weakened that pressure. Russias objective to play a greater role in the Middle East has also been greatly enhanced. The Kurds, out of desperation, have aligned with Assad. So America is diminished; Russia, Iran and Assad are strengthened.

AP Photo/Andrew Harnik

Earlier in the day, Vice President Mike Pence announced that Erdogan had agreed to a five-day ceasefire with the Kurds on terms favorable to Turkey, and Trump celebrated that news as he departed for a campaign rally in Dallas.

This is an amazing outcome. This is an outcome, regardless of how the press would like to damp it down, this was something that theyve been trying to get for 10 years, Trump said. You would have lost millions and millions of lives. They couldnt get it without a little rough love, as I called it.

Before Pence announced the short-term ceasefire that would spare Turkey from further U.S. sanctions, Sen. Lindsey Graham, R-S.C.,introduced a bill that would increase sanctions on Erdogans government well beyond those the Trump administration put in place this week.

Mr. President, as much as I like you and want to work with you, I am going to be consistent and I will hold you accountable," Graham said.

On Wednesday, two-thirds of Republican House members voted in favor of a resolution that rebuked Trump over his handling of the Kurdish situation. But on Thursday, Sen. Rand Paul, R-Ky., blocked a vote on the same nonbinding resolution in the Senate.

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OKLAHOMA CITY (AP) The size of your seat and how much legroom you'll get on a future flight could be decided by 720 Oklahomans taking part in a first-of-its-kind test to determine if jam-packed planes slow emergency evacuations.

Frequent flyers on U.S. airlines are all too aware that cramped economy cabins are detrimental to comfort. But federal officials who write airline safety rules have never tested whether smaller seats or tightly packed rows have any effect on evacuation time.

"It is a big pet peeve of flyers, but that doesn't necessarily mean that there is a safety issue," said Stacey Zinke-McKee, a medical-research official at the Federal Aviation Administration facility in Oklahoma City where the tests are being conducted.

Beginning next month, FAA researchers will recruit people from churches, universities and online to come up with a test group similar to the overall U.S. population. Sixty at a time, they will be seated in a simulator laid out like a Boeing 737 or an Airbus A320, planes commonly used on domestic flights.

Flight attendants will tell them to get out of the simulator money will be paid to the first ones off to mimic the sense of panic that occurs in an emergency. Then the seats and rows will be reconfigured, and they will run the tests again four times with each group of 60 volunteers.

The researchers will compare tests to see if smaller seats or tighter rows make any difference. A dramatic difference would presumably be reason for FAA to set more generous minimum standards for the airlines to follow. An FAA rulemaking panel will use that data to help set seating standards for airlines, with a decision possible by late next year.

The average American adult is about 10 pounds (4 1/2 kilograms) heavier than just two decades ago, according to government figures, and airlines are squeezing more passengers into the economy cabin to make more room for high-paying customers in business class. That means tighter rows in the back of the plane.

Congress last year ordered the FAA to set minimums for seat sizes and the distance between rows.

Airlines "are cramming in more and more and more seats, closer and closer together. People are getting bigger," House Transportation Committee Chairman Peter DeFazio, D-Ore., told the FAA's deputy administrator at a hearing last month. "I don't believe we can meet the standard anymore" for rapid evacuations.

The distance from any point on a seat say, the front of the armrest and the same spot on the seat in the next row is called pitch, and pitch has been shrinking. A few years ago, the standard was around 34 inches (86 centimeters). Today in the economy cabin of U.S. airlines it is more often around 30 or 31 inches (76 to 79 centimeters), and even tighter on some, including Spirit Airlines.

Planes are also more crowded. The average flight now is about 85% full it was 88% on Delta over the summer and during peak hours every seat is taken.

Consider also that more passengers carry bags on board, and hundreds of thousands of them bring an emotional-support animal too, and it stands to reason that it will take longer to get everybody out during an emergency.

Until last year, the FAA resisted calls to set minimum seat and row standards, saying those are matters of passenger comfort, not safety, and it's a safety regulator.

The FAA's Deputy Administrator Daniel Elwell agreed at last month's congressional hearing that Americans are getting bigger, but he noted that in two recent accidents that destroyed planes a 2014 Asiana crash in San Francisco that killed three passengers, and a 2018 Aeromexico crash in Durango, Mexico, with no deaths other passengers were able to evacuate safely.

"Survivability today is much, much better," he said.

Since the 1980s, the FAA has taken steps to make evacuations faster. It shortened the distance between emergency exits, it improved access to smaller exits like those over the wings under pressure from Congress and it required airlines to judge whether people sitting in exit rows can physically operate the door and help others get out.

By this time next year, we might know whether minimum seat sizes and legroom will be added to that list.

See more here:
FAA to test whether packed planes affect evacuation time - Yahoo Lifestyle

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CHEAT meal. It's a term that gets thrown around a lot these days, particularly in the online world where buff body builders and gym junkies strike a pose on their Instagram profile sitting down to a meal consisting of a towering multi-patty burger with a side of fries, a shake and a plate of waffles. The idea is that you stick to a restricted diet plan every other day of the week - or month - and a high-calorie feast serves as the reward. A chance to "cheat" on your health and fitness regime. The cheat meal phenomenon has paved the way for the rise of another extreme: competitive eating. Competitive eating - or speed eating - isn't a new craze. Nathan's Famous Hot Dog-Eating Challenge at Coney Island began in 1916 and, even in Newcastle, James Bibby became the celebrated porridge-eating champion of NSW in 1880 when he reportedly ate 84 plates of porridge at a contest in Lambton before a packed audience. But with the rise of social media, competitive eating is gaining traction. Not only does it draw attention (Australia's No.1 pro-ranked eater, Cal Stubbs, who is known online as @HulkSmashFood, has close to 200,000 followers on Instagram) but it can be lucrative, with prizes such as cash and free meals for a year up for grabs. For Lambton's Jamie Miller, a weekly cheat meal led him into the world of competitive eating. He started six years ago and, at one point, was among the top four competitive eaters in Australia. "Like a lot of other competitive eaters, I started trying to get fit," Miller explains. "I started using the home gym and dieting really hard, but to keep motivated I discovered these things called cheat meals. "So, once a week, I'd eat one big meal and that's when I started going to the takeaway shops and ordering four hamburgers. "Eventually some of them started to say 'Well, I'll just make you a giant hamburger if you're going to come in every Friday'. "I started off doing that and then the guys at work set a Facebook page called Blossom's Friday Food Challenge and a lot of the takeaway shops in the area where I was working started making me a weekly $30 challenge." Soon enough, the eating machine (whose nickname is "Lemon Blossom") caught the attention of Competitive Eating Australia which, as Miller explains, is the "governing body of eating in Australia". The group invited Miller as one of 20 competitive eaters to take part in a pie eating competition at Harry's Cafe De Wheels to put together a team to represent Australia on a Japanese television special, Battle of The Big Eaters: World Championships, filmed in the US. Miller demolished 16 pepper steak pies in 30 minutes to earn his spot in the top four. "I tried out for the Australian Competitive Eating team in 2014, and then, all of a sudden, I'm on a plane to America and I'm thinking 'What's going on?'," Miller laughs. "They flew a four-man Australian team to Los Angels to compete against Japan, America and China, which is really weird. "I don't know how many people from Newcastle have represented Australia at eating. Probably zero, but it's the weirdest thing. When I talk to people I tell them I represented Australia. They say 'What at?' and I say 'Eating". "They think I'm joking, but it really happened." Competitive Eating Australia retired Miller from his ranking in the top 20 in March this year, ("They brought in a whole heap of new younger guys that were really more active than I was," he explains) but that hasn't stopped him. With 62 challenges under his belt, Miller has attempted every food challenge in Newcastle and the Hunter, and continues to rise up whenever a new one is offered (Miller estimates there are 12 challenges currently up-and-running in the region) He polished off the five-patty Man v Burger challenge at Goodtime Burgers at The Exchange in August for a fourth time and succeeded in the one kilogram burrito challenge at Mad Mex in May. His reign extends internationally, too. At the Moo Moo Steakhouse in Bali, Miller holds the record for the one kilogram steak challenge. "There is a photo of me on the wall above the bar over there which is pretty cool. I like that one," Miller says. "I had to eat a one kilogram steak and some vegetables. "I did it in three minutes and 14 seconds." In 2015, Miller, along with then No.1 ranked eater in Australia Isaac Harding-Davis, became the first to complete the two-man two-metre long pizza challenge at Criniti's at Westfield Kotara. They finished the one-hour challenge in 40 minutes. "That was horrendous," Miller recalls. "It was a lot of food and it was hard to get down, but the prize is quite substantial. "You get to eat a year's free food at Criniti's. I added it up, because I went there every week and got my entree, main and dessert, and it was over $5000 worth of food. "So, sometimes there are good prizes." A newcomer to the scene in Newcastle is 18-year-old Alex Johnson. The Year 12 student from Adamstown (@newys_dapper_bloke) is delving into the world of cheat meals via his Instagram page, which is filled with images of over-the-top burgers he devours around town, as well as his creations (a tower of McDonald's hot cakes filled with KFC popcorn chicken, drizzled with syrup). Whether or not you want to stomach it, it's a curious feast for the eyes. "Burgers are my thing," Johnson says. "The most patties I have done is five, but that was a walk in the park, so I'm looking to get a bit bigger. The record at Eight Bulls [in Hamilton] was 17 patties." Even though he prefers to stick with the cheat meal concept and photography, Johnson has attempted a handful of challenges in Newcastle - and struck up a friendship with Miller in the process. He went up against Lemon Blossom in a doughnut eating challenge at Doughheads recently and managed to beat him. "I beat him by one doughnut, which was good. He's my mentor," Johnson says. "I ate 10-and-a-half doughnuts in five minutes. I was pretty stoked about that because I've done a few challenges on the side and haven't really had any success. That was the first one that I did that I was good at." Johnson is using his win of a free six-pack of doughnuts for a year to road-test cheat meal ideas around establishments in Newcastle, so far taking them to Milky Lane, Rascal and Luvv Gelato. "I'm doing a series on my Instagram page where I go into a place and make a burger with my doughnut," he says. "Sweet and salty - I don't know what it is but it's so good. So I order a burger and swap out the bun." IN the world of competitive eating, there are risks involved too. In 2017, a 20-year-old female died as a result of choking during a pancake-eating contest at a US university and, in August, a 41-year-old man also choked to death after taking part in a taco-eating competition in California. And what about the other health risks, such as obesity, that are associated with over-eating? In the first six months of upping his fitness regime and devouring a weekly cheat meal in 2013, Miller actually dropped 25 kilograms. "I was eating protein shakes for the rest of the week," Miller says. "There is criticism you cop, though. Every time there's an article on social media, you get a lot of public outcry from people saying things like 'This promotes obesity' and it's not necessarily anything like that, but people get very opposed to food challenges and competitive eating. "They think there's this big hoard of big fat blokes that cruise around gorging themselves at food challenges and eating everyone's food, and that's not the truth at all. "The competitive eaters are usually all fit. There's an ex-NRL player, some of the top body builders in the country, all sorts of people. They're all really fit guys. "If I eat three meals a day, it's no different to eating one big meal a day. It's the same amount of food. Even the next day, I might not even eat anything - I might still feel full. I don't eat a two kilogram burger three times a day. That's impossible." Miller admits there is one food that he could never face eating again. "It ate 3.2 kilogram of sea urchin pasta in America for that TV show and it nearly killed me," he says. "They had paramedics there and they were encouraging everyone that had eaten that much food to try to expel it from their body, so to throw it up. "But I haven't thrown up since 1982, so I wasn't going to do that. I held it in and I was in a bad way. I started to feel really sick. "And what they didn't tell me, which I found out later, is that the genitals of the sea urchin - which is the part that you eat - has a chemical in it which has the same effect as the THC in cannabis. I ate a lot of it! And I spent about an hour sitting on a brick wall in a car park in Huntington Beach afterwards talking to a big grey seagull who I was just sure had a Mexican accent and kept telling me I was about to die. "I definitely don't want to eat sea urchin again."

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October 19 2019 - 9:00AM

Alex Johnson, 18, is relatively new to the competitive eating scene. Burgers are his bag. Picture: Simone De Peak

MATCH FIT: Jamie Miller sizes up the "Fat Phukka" at Eight Bulls in Hamilton. Picture: Jonathan Carroll

Alex Johnson, far left, has a quiet moment with his specially made donut hamburger at Milky Lane.

Alex created this offering - McDonald's hot cakes filled with KFC popcorn chicken, topped with syrup.

+4

It's a term that gets thrown around a lot these days, particularly in the online world where buff body builders and gym junkies strike a pose on their Instagram profile sitting down to a meal consisting of a towering multi-patty burger with a side of fries, a shake and a plate of waffles.

The idea is that you stick to a restricted diet plan every other day of the week - or month - and a high-calorie feast serves as the reward.

A chance to "cheat" on your health and fitness regime.

The cheat meal phenomenon has paved the way for the rise of another extreme: competitive eating.

Alex's creation - McDonald's hot cakes filled with KFC popcorn chicken, topped with syrup.

Competitive eating - or speed eating - isn't a new craze.

Nathan's Famous Hot Dog-Eating Challenge at Coney Island began in 1916 and, even in Newcastle, James Bibby became the celebrated porridge-eating champion of NSW in 1880 when he reportedly ate 84 plates of porridge at a contest in Lambton before a packed audience.

But with the rise of social media, competitive eating is gaining traction.

Not only does it draw attention (Australia's No.1 pro-ranked eater, Cal Stubbs, who is known online as @HulkSmashFood, has close to 200,000 followers on Instagram) but it can be lucrative, with prizes such as cash and free meals for a year up for grabs.

For Lambton's Jamie Miller, a weekly cheat meal led him into the world of competitive eating.

He started six years ago and, at one point, was among the top four competitive eaters in Australia.

"Like a lot of other competitive eaters, I started trying to get fit," Miller explains.

"I started using the home gym and dieting really hard, but to keep motivated I discovered these things called cheat meals.

"So, once a week, I'd eat one big meal and that's when I started going to the takeaway shops and ordering four hamburgers.

MATCH FIT: Jamie Miller sizes up the "Fat Phukka" at Eight Bulls in Hamilton. Picture: Jonathan Carroll

"Eventually some of them started to say 'Well, I'll just make you a giant hamburger if you're going to come in every Friday'.

"I started off doing that and then the guys at work set a Facebook page called Blossom's Friday Food Challenge and a lot of the takeaway shops in the area where I was working started making me a weekly $30 challenge."

Soon enough, the eating machine (whose nickname is "Lemon Blossom") caught the attention of Competitive Eating Australia which, as Miller explains, is the "governing body of eating in Australia".

The group invited Miller as one of 20 competitive eaters to take part in a pie eating competition at Harry's Cafe De Wheels to put together a team to represent Australia on a Japanese television special, Battle of The Big Eaters: World Championships, filmed in the US.

Miller demolished 16 pepper steak pies in 30 minutes to earn his spot in the top four.

"I tried out for the Australian Competitive Eating team in 2014, and then, all of a sudden, I'm on a plane to America and I'm thinking 'What's going on?'," Miller laughs.

"They flew a four-man Australian team to Los Angels to compete against Japan, America and China, which is really weird.

"I don't know how many people from Newcastle have represented Australia at eating. Probably zero, but it's the weirdest thing. When I talk to people I tell them I represented Australia. They say 'What at?' and I say 'Eating".

"They think I'm joking, but it really happened."

Competitive Eating Australia retired Miller from his ranking in the top 20 in March this year, ("They brought in a whole heap of new younger guys that were really more active than I was," he explains) but that hasn't stopped him.

With 62 challenges under his belt, Miller has attempted every food challenge in Newcastle and the Hunter, and continues to rise up whenever a new one is offered (Miller estimates there are 12 challenges currently up-and-running in the region)

He polished off the five-patty Man v Burger challenge at Goodtime Burgers at The Exchange in August for a fourth time and succeeded in the one kilogram burrito challenge at Mad Mex in May.

His reign extends internationally, too.

At the Moo Moo Steakhouse in Bali, Miller holds the record for the one kilogram steak challenge.

"There is a photo of me on the wall above the bar over there which is pretty cool. I like that one," Miller says.

"I had to eat a one kilogram steak and some vegetables.

"I did it in three minutes and 14 seconds."

In 2015, Miller, along with then No.1 ranked eater in Australia Isaac Harding-Davis, became the first to complete the two-man two-metre long pizza challenge at Criniti's at Westfield Kotara.

They finished the one-hour challenge in 40 minutes.

"That was horrendous," Miller recalls.

"It was a lot of food and it was hard to get down, but the prize is quite substantial.

MAKING A MARK: Alex Johnson, 18, is relatively new to the competitive eating scene. Burgers are his bag. Picture: Simone De Peak

"You get to eat a year's free food at Criniti's. I added it up, because I went there every week and got my entree, main and dessert, and it was over $5000 worth of food.

"So, sometimes there are good prizes."

A newcomer to the scene in Newcastle is 18-year-old Alex Johnson.

The Year 12 student from Adamstown (@newys_dapper_bloke) is delving into the world of cheat meals via his Instagram page, which is filled with images of over-the-top burgers he devours around town, as well as his creations (a tower of McDonald's hot cakes filled with KFC popcorn chicken, drizzled with syrup).

Whether or not you want to stomach it, it's a curious feast for the eyes.

"Burgers are my thing," Johnson says.

"The most patties I have done is five, but that was a walk in the park, so I'm looking to get a bit bigger. The record at Eight Bulls [in Hamilton] was 17 patties."

Even though he prefers to stick with the cheat meal concept and photography, Johnson has attempted a handful of challenges in Newcastle - and struck up a friendship with Miller in the process.

He went up against Lemon Blossom in a doughnut eating challenge at Doughheads recently and managed to beat him.

"I beat him by one doughnut, which was good. He's my mentor," Johnson says.

"I ate 10-and-a-half doughnuts in five minutes. I was pretty stoked about that because I've done a few challenges on the side and haven't really had any success. That was the first one that I did that I was good at."

Johnson is using his win of a free six-pack of doughnuts for a year to road-test cheat meal ideas around establishments in Newcastle, so far taking them to Milky Lane, Rascal and Luvv Gelato.

"I'm doing a series on my Instagram page where I go into a place and make a burger with my doughnut," he says.

"Sweet and salty - I don't know what it is but it's so good. So I order a burger and swap out the bun."

IN the world of competitive eating, there are risks involved too.

In 2017, a 20-year-old female died as a result of choking during a pancake-eating contest at a US university and, in August, a 41-year-old man also choked to death after taking part in a taco-eating competition in California.

And what about the other health risks, such as obesity, that are associated with over-eating?

In the first six months of upping his fitness regime and devouring a weekly cheat meal in 2013, Miller actually dropped 25 kilograms.

"I was eating protein shakes for the rest of the week," Miller says.

"There is criticism you cop, though. Every time there's an article on social media, you get a lot of public outcry from people saying things like 'This promotes obesity' and it's not necessarily anything like that, but people get very opposed to food challenges and competitive eating.

"They think there's this big hoard of big fat blokes that cruise around gorging themselves at food challenges and eating everyone's food, and that's not the truth at all.

"The competitive eaters are usually all fit. There's an ex-NRL player, some of the top body builders in the country, all sorts of people. They're all really fit guys.

"If I eat three meals a day, it's no different to eating one big meal a day. It's the same amount of food. Even the next day, I might not even eat anything - I might still feel full. I don't eat a two kilogram burger three times a day. That's impossible."

Miller admits there is one food that he could never face eating again.

"It ate 3.2 kilogram of sea urchin pasta in America for that TV show and it nearly killed me," he says.

"They had paramedics there and they were encouraging everyone that had eaten that much food to try to expel it from their body, so to throw it up.

"But I haven't thrown up since 1982, so I wasn't going to do that. I held it in and I was in a bad way. I started to feel really sick.

"And what they didn't tell me, which I found out later, is that the genitals of the sea urchin - which is the part that you eat - has a chemical in it which has the same effect as the THC in cannabis. I ate a lot of it! And I spent about an hour sitting on a brick wall in a car park in Huntington Beach afterwards talking to a big grey seagull who I was just sure had a Mexican accent and kept telling me I was about to die.

"I definitely don't want to eat sea urchin again."

See the article here:
They cheat and they eat: our home-grown eating champions - Newcastle Herald

WITH their glamorous lifestyles, high-fashion clothes and millions of followers, K-pop bands have become a global phenomenon over the past two decades.

But the bright, shiny pop bands are often a facade for a sinister industry plagued with sex scandals, eating disorders and suicide, where kids as young as 10 are said to be sent to harsh boot camps where weight and diet are strictly monitored.

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But the trauma doesn't stop once they become popstars.

Despite making millions, K-Pop stars are made to sign crippling contracts that could leave them penniless and several executives have been accused of sexual exploitation.

One manager even shared video footage of himself having sex with an artist after she tried to break off her contract.

And while they have millions of adoring fans, they are also easy targets for cruel online trolls.

K-Pop star Sulli, who was found dead on Monday, aged just 25, was forced to retire four years ago after suffering horrific online abuse.

The singer, said to have been suffering with depression, had opened up about feelings of anxiety and "social phobia" last year.

She said in an interview: "Ive had panic disorder ever since I was young.

"There were times when close people Some of my closest friends have left me. People hurt me, so everything fell apart.

"I didnt feel like I had anyone on my side or anyone who could understand me. So thats why I completely fell apart."

Police are investigating the cause of death and are working on the assumption she took her own life,reports the BBC.

She was good friends with K-pop starJonghyun, who took his own life aged 27 two years ago.

But her death isn't the only dark cloud looming over the industry.

K-pop a fusion of Western and Korean music - first became popular in the 1990s in South Korea but since 2008, social media has fuelled a global explosion with acts like BTS, BlackPink and EXO finding millions of fans in the Western world.

With the K-pop industry now worth around 3.7billion the number of kids trying to become the next pop superstar - and the people exploiting them - has risen dramatically.

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K-pop colleges have opened all over South Korea, aiming to get ambitious kids the look, style and dance moves that will get them through the tough auditions for the three top labels - SM, JYP, or YG.

But if they succeed, life gets even tougher.

Each has their own boot camp where children as young as 10 are put through gruelling training for dancing, singing, modelling - and made to work out 'to achieve the perfect look'.

Their diet is said to be strictly monitored and they are weighed morning and night, with their weight reported to a master trainer.

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The alleged pressure to be stick thin means some trainees end up on extreme diets where they starve themselves, even after they make it.

Ladies' Code singer Sojung admitted on a Korean TV show that she has dieted so much her hormone level dropped to to "those of a menopausal woman."

OneKet from Global Icon allegedly lost a 1st 6lbs in a month by consuming just one bottle of soya milk per day.

While solo artist T.O.P reportedly lost over four stone in a few weeks by taking in nothing but water and a few jelly beans.

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The unhealthy diets can also spread to bands' legions of fans, with some stars advocating food fads like the banana diet or watermelon diet.

One girl band, Nine Muses, revealed they used the 'Nine paper cup diet' - where you eat a daily ration of nine cups of any food except refined sugar.

Unsurprisingly, some fans then tried to follow it.

But enforced diets are not the only way that some music bigwigs ensure their boot camp wannabes get the right look.

In a country where plastic surgery is common, young hopefuls are often offered loans for cosmetic procedures with the label paying half.

Kim Min-Seok, a former master trainer with YG, claimed to Vice: "The first, most important thing is their appearance. If a girl has a bad face and a good body, the problem can be fixed with plastic surgery."

The teens-in-training can wait between six months to ten years before getting their chance of stardom and those that succeed often find they have signed so-called "slave contracts" that will see them earn 'next to nothing' for up to 15 years.

If they attempt to break the contract there can be severe financial penalties or worse.

In one shocking case, singer Baek Ji-young's manager Kim Shi-won filmed them having sex without her knowledge, prosecutors said.

He then allegedly threatened to release the footage after she tried to get out of his contract. She called his bluff and he did just that.

When Baek tried to sue, Kim fled to the States where he was later arrested for having sex with a minor, which he was also alleged to have filmed.

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He is reported to have served time in an LA jail over the charge.

Sexual exploitation has also been widespread in the whole Korean wave which encompasses film and TV as well as K-pop.

Seoul Beats recently reported that the CEO of one unnamed K-pop agency was given 20 months in prison for being involved in prostitution.

When actress Jang Ja-yeon killed herself in 2009, at the age of 29, she left a seven-page suicide note claiming that modern-day sex slavery was rife across the Korean entertainment industry.

In February, YG star Seungri was reported to have offered women to clients at his Seoul nightclub, Burning Sun, and in March he was arrested for sex bribery.

On March 12, star Jung Joon-young confessed to filming himself having sex with women and sharing the videos in a chat room, without their knowledge or consent.

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A Soeul TV station, SBS, then discovered the chat room was used by many more entertainers who watched the videos, leading to the axing of members from three different bands.

There were also vile threads discussing the abuse and rape of women in graphic terms.

The scandal along with widespread reports of spy-cams being used in hotel rooms and womens toilets - led to protests in the South Korean capital against a toxic culture that allegedly treats women as sexual objects.

As well as sexual exploitation, the pressure to look "perfect" and strive for success has apparently led to some high-profile suicides.

In 2017, pop star Kim Jong-hyun, better known as Jonghyun, took his own life, leaving a note which read:I am broken from inside.

Charles Park, known by the stage name Seo Ji-won, was one of the first K-pop celebrities to take his own life in 1996, shortly after his debut album proved an overnight hit. He was 19.

Adding to the pressures heaped on the stars are the attentions of the superfans known as the Sasaeng.

The acts are followed wherever they go by crowds of loyal fans who buy details of their movements including flight numbers over the internet and often book themselves into the same hotels or turn up at gyms.

Last December, three fans caused an hour-long delay in Hong Kong by following boy band Wanna One onto their flight, forcing every passenger to go through a second security check.

One K-pop manager told the South China Morning Post he had fans breaking into his building multiple times, saying that one group spread urine and faeces over his doorstep to "mark their territory".

The bands go out of their way to keep fans happy upsetting them at their peril.

Fans of Super Junior demanded that band member Sungmin be ousted after he wed in secret, without telling them.

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Jay Park was forced out of 2PM at the peak of their prominence after remarks such as I hate Koreans, allegedly made on a MySpace page years earlier, came to light.

And in 2006, Yunho, a member of boy band TVXQ, was rushed to hospital to have his stomach pumped after the fan of a rival group was accused of serving him a drink laced with glue.

But the popularity of bands like them has helped to fuel the dark underside of the multi-billion pound business.

Excerpt from:
Inside the dark world of K-Pop bands as singer Sulli found dead four years after online abuse forced her to - The Sun

Bruce Springsteen has said he has done some of the best work of his life in the last five years a month after celebrating his 70th birthday.

Recent years have seen the US singer score a number one album with High Hopes, perform on Broadway in a one-man show and release an autobiography entitled Born To Run.

Speaking on BBC Radio 6 Music, he told hosts Mark Radcliffe and Stuart Maconie that he was fortunate to have found a second wind in his 60s.

He said: At 70, you appreciate the vitality of your creative life. I think Ive had five years where Ive done some of the best work Ive ever done.

The past five years, the book, the play, the film, this record, thats very exciting, you know.

To be doing, where Im at now because people do lose their mojo, they lose interest or you never know when youre gonna write well again.

You know its a mystery, but I stay very curious about the world and Im curious about my own talent and where I can take that and so that keeps you alive and vital and the creative fire burning inside of you pretty brightly, so Im fortunate.

Springsteen, affectionately called The Boss by fans, also co-directed an accompanying film to his most recent album, Western Stars, which debuted at the Toronto International Film this year.

It features his reflections on his life, home videos and footage with his wife and E Street bandmate Patti Scialfa, and pays tribute to the groups saxophonist Clarence Clemons, who died in 2011.

Asked which of his albums he would save if he was forced to choose, Springsteen was unable to pick just one.

Oh man. If I could only take one? he said.

Well its tough, because its between two, but I might take Nebraska. It cost me 1,000 US dollars to make with a recording deck about the size of that album cover.

But it was really a special moment, you know. If I had to take a rock album, Id probably grab (his breakthrough record) Born To Run.

He also discussed how he stays fit, saying: I dont run. I cant run anymore.

Ill walk very fast, however, and I just generally I take care of myself pretty well with the diet and exercise a little bit, but thats about it.

The full interview will be broadcast on Radcliffe and Maconies show on BBC Radio 6 Music on Saturday October 19 at 9.15am.

Read the original here:
Bruce Springsteen says he's creating some of his best work as he turns 70 - The Sunday Post

The festive season is always looked forward to with joy and thoughts of celebration with family and friends! But also with a wee bit of trepidation. Im sure nutritionists all over are visited dutifully to be asked one question How do I manage my eating while Im out almost daily?Firstly, accept that we do not have Hermiones magic wand. Even the most clever eaters will falter when the palette and food desires clash with beautifully dressed tables loaded with the most mouth-watering eats! The food has a goal too, to make you eat, so you are up against the best.But do not fret. Being judicious in your approach towards the festival season as a whole will take you a long way in being able to control your appetite and your weight! So relax and read on.

Everyone today is talking of intermittent fasting. It may not make it to the crown of a lifestyle practice for all but everyone can use this principle during the festive season to better regulate their weighing scales! Apply the 14 hour fasting principle. So essentially if you have last eaten at 12pm, you will eat next at 12noon or 2pm. Waiting it out to 2pm will give you greater advantage.

But hydrate yourself well, you can have black coffee, lemon juice, green tea and the like but nothing with calories. What if you cannot last until 14 hours and 12 hours is all you could manage? Theres a solution, last the remaining 2 hours with fat. A cup of black coffee with 2-3 tsps butter, or for those who like consuming ghee, just 2 tsps of plain ghee will last you another 2 hours.

Even after you have broken your fast, consume a meal where your plate has veggies, a quarter has carbs and the remaining quarter has protein. Its important to have a well balanced and fulfilling meal at the end of the fast.

Chalk out 2 days of the week where you do not have an invite or a do. Make these 2 days your special days. In your mind see these days as days of rest and detox. Drink a lot of lemon water, consume a larger portion of fruit, in fact replace a meal with a plate of fruit and vegetable juice. You could also eat nuts, drink buttermilk and in the night ends with a protein meal. Soups are welcome, not too much salad, a small portion is opportune. Consume more of the lightly sauted or cooked vegetables.

Try and maintain your activity at 10000 steps. All smart phones have smart apps that will record your steps for the day, keep it counting. Walk while you talk. No car to run quick errands close to home. Take the stairs. Leave no opportunity to stay up and stay walking.

Sleep maybe short. So make sure whatever hours you sleep, you sleep well. Meditative music and a short 5 minute hot foot soak with Epsom salt and lavender oil may do the trick for those light sleepers or for those who have trouble sleeping quickly!

A quick self foot massage with olive oil and a pair of cotton socks must be your sleep armour.

At parties, do not keep eating in bits, which is the tendency generally. Eat in chunk. A quarter plate at a time with a gap of an hour or an hour and a half in between.

Knowing a party generally lasts 5-6 hours (sometimes more), give yourself about 4 quarter plates an evening, less if you arent tempted. This practice will help food digest and metabolize better.

Your chances of maintaining your weight are drastically higher when your digestion is smooth and comfortable. When you eat heavy and different from your routine, chances are that you may get constipated or be encountered with even the reverse.

Originally posted here:
How to enjoy festivities without compromising on your health - Times of India

We are already seeing a shift from animal-based to plant-based protein. The next evolution from land-based to air-based protein will allow us to [feed] a growing population without needing to remove rainforests or natural habitats. Air Protein CEO Dr. Lisa Dyson

The challenges plaguing our current global food system are staggering. The double burden of both widespreadhunger and obesity sees one in threepeoplecurrently suffering from some form of malnutrition. Some 795 million people facehunger on a daily basis, while more than two billion people lack vitalmicronutrients in their diet, such as iron, zinc and vitamin A.

Disease, health problems and early deaths are estimated to cost world economiesroughly $2trillion,with undernutrition negatively impacting GDP by 11 percent every year.

Climate change and land usechangesare exacerbating the problem, with higher carbon dioxide levels reducing thenutritional make-up of grains and legumes, affecting key nutrients such as zincand iron.

Meanwhile, food production uses 70 percent of all fresh water and contributesaround a third of all greenhouse gas (GHG) emissions. It ispredictedthat by 2050, we will need 120 percent more water and 42 percent more croplandif were to continue feeding the planet in the same way. We will also lose 14percent more forest and produce 77 percent more GHGs.

And as our population soars over the next 35 years, we need to produce more foodthan has ever been produced since life on Earth began (and not waste 40 percentofitalong the way) with limited new land available for agriculture.

Clearly, business-as-usual is not an option; innovation in the food industry iscrucial if we are to feed 10 billion people by the middle of the century.

In fact, we are in need of radical food innovation, saysKiverdi the carbon-transformation specialists behind AirProtein, which is pioneering a new era ofsustainable food production.

Back in the 1960s, scientists atNASAspent lots of time trying to work out ways to produce food for year-longmissions in deep space. They knew astronauts had limited space and resources, sofound ways to transform carbon into nutrients.

But, as Air Protein CEO Dr. Lisa Dyson recently told Sustainable Brands, Theirideas were never completed; they just sat on the shelf for decades.

Fast-forward a few decades and Dyson and her team have built acarbon-transformation technology based on NASAs ideas that is now set to takethe world by storm making delicious, nutritious foods from elements of the airwe breathe.

With this process, we will sustainably produce protein in a way that requiresorders of magnitude less land versus alternative forms of food production. Andit will enable us to serve the mission of feeding 10 billion people by 2050without the need to remove more rainforests in search of arable land.

How does the technology work? Well, the company takes elements found in the air such as CO2, oxygen and nitrogen as well as some renewable power, and uses a(proprietary) natural probiotic production process that converts the elementsinto nutrients.

The result is Air Protein a neutral ingredient in both color and taste, butwith the same amino acid profile as animal protein. This can then be used tomake a host of different foods from burgers and cereals to meat-free meat andeven cookies. It can also be paired with spices and seasonings to make snacksand meals.

Protein is a part of meals that we each have multiple times a day. Because weare making a neutral flour, Air Protein can be a part of countless recipes toadd protein to any dish or to replace other protein sources, says Dyson, aformer Boston Consulting Group employee who describes herself as amission-driven entrepreneur.

And crucially, its rich in all of the essential amino acids needed for ahealthy diet as well as vitamins such as B12, which is traditionally lackingfrom a vegandiet.

There are plenty of environmental benefits, too. First, the production of AirProtein is completely natural, free of any pesticides or herbicides. It requires10,000 times less land and 2,000 times less water than soy protein production.It can be made in just a few hours, unlike traditional crops; and doesnt relyon rain or sunshine. The company is keen to point out that, although more andmore people are eating flexitariandietsto reduce their meat consumption, meatless meat is traditionally made using soyor pea proteins, which are still land- and water-intensive to produce.

Were pioneering a new category: air-based food production, Dyson added. Whilethe business is currently focused on using its technology to create much moresustainable protein, Dyson says it is in discussions with a number of interestedpartners to scale efforts.

We want to usher in a new era of sustainability. We are already seeing a shiftfrom animal-based protein to plant-based protein for both environmental andhealth reasons. Air Protein is the next evolution: from land-based protein toair-based protein. [This] will allow us to meet the demands of a growingpopulation without needing to remove rainforests or natural habitats.

Published Oct 17, 2019 8am EDT / 5am PDT / 1pm BST / 2pm CEST

Read more from the original source:
Could Air-Based Foods Be the Alternative Diet Trend That Saves the Planet? - Sustainable Brands

KYW Newsradios Medical Reports are sponsored by Independence Blue Cross.

By Dr. Brian McDonough, Medical Editor

PHILADELPHIA (KYW Newsradio) If you had to pick the best diet based on scientific evidence, it would have to be the Mediterranean diet.

Over the years, numerous studies have talked of the advantage of this diet when it comes to the prevention of heart disease and cancer.

Now, there is a new study which finds that adhering to the Mediterranean diet could be helpful in reducing the loss of bone mass after menopause.

The diet actually protects the bone and the bone mineral density and is relatively simple to understand. It's suggested that you eat vegetables, fruits, nuts, whole grain, and fish while poultry, eggs, cheese and yogurt should be eaten rarely. Red meat should be avoided.

Virgin olive oil is also a staple of the diet.

Read more from the original source:
KYW Medical Report: Benefits of the Mediterranean diet | KYW - KYW Newsradio 1060