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Lizzos Very Lit Vegan Diet Is All About Breakfast Smoothies, Salads and More: See What She Eats – Us Weekly

Posted: June 30, 2020 at 4:46 pm

Lizzo is really embracing her plant-based diet! The Good as Hell songstress, who is a self-described new vegan, shared a TikTok video recently that details everything she eats in a day.

The clip, which the 32-year-old titled What I Eat in a Day: Tales From a Fat Vegan, began with a disclaimer from the star. This is not every day, but this is a pretty average one, she explained. The video has been viewed more than 1.6 million times since it was posted on Saturday, June 27.

In the caption for the video, the Michigan native revealed shes getting used to plant-based eating regimen. As a new vegan Im enjoying exploring flavors from plants & plant based proteins! she wrote. Every journey is personal & deserves to be celebrated.

For her first meal of the day, Lizzo blended together a healthy drink. This is a breakfast smoothie I like to make with coconut water, whatever kale and spinach I have and frozen fruit, she said as she held a glass with a green beverage in her hand.

After eating a veggie-packed salad for lunch, the Cuz I Love You singer treated herself to a savory snack of garlic hummus and Lesser Evil Paleo Puffs. I used to eat a bunch of hot Cheetos, but that wasnt good for my acid-reflux, she explained. These are a Cheeto-alternative I love thats vegan and I dip them in hummus. Badda-boom badda-snack!

In addition to being open about exactly what she eats, Lizzo has also been very candid about her body. Earlier this month, she posted a TikTok showing off her curvy figure while working out in chic athleisure wear and working it in super sexy lingerie and swimsuits.

The Hustlers actress also documented much of her workout routine in that video and noted that she has been hitting the gym consistently for five years. It may come as a surprise to some of yall, that Im not working out to have your ideal body type. Im working out to have my ideal body type, she declared at the time. And you know what type that is? None of your fing business.

Addressing the trolls directly, she continued: Because I am beautiful, I am strong, I do my job, and I stay on my job. So next time you want to come to somebody and judge them, whether they drink kale smoothies or eat McDonalds or work out or not work out, how about you look at your own fing self and worry about your own goddamn body, because health is not just determined on what you look like on the outside. Health is also about what happens on the inside.

Scroll down to see everything Lizzo eats in a day!

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Lizzos Very Lit Vegan Diet Is All About Breakfast Smoothies, Salads and More: See What She Eats - Us Weekly

This Guy Shared What He Has Learned After Doing Intermittent Fasting for 7 Years – Men’s Health

Posted: June 30, 2020 at 4:46 pm

Intermittent fasting, the diet plan where you only eat within an allotted window of time each day, has become an incredibly popular means of weight loss. Advocates of this approach include star CrossFit athlete Rich Froning, who credits the diet with "transforming" his training, and actor Kumail Nanjiani, who says intermittent fasting helped him a lot when he was getting ripped for Marvel's Eternals.

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YouTuber Edward V, aka Fledge Fitness, has been intermittent fasting for seven years. He first started in January 2013 as a New Year's Resolution; he weighed approximately 230 pounds, and while he had lost weight through myriad other diets, and would then soon gain the weight back after a little while. "I'm not good at creating a specific foods diet system," he says, "and that's why intermittent fasting, in which the main focus is timing, was much easier for me."

After just one month, Edward was pleased with the weight loss results he was seeing. "Not only that, but I was breaking through weight barriers I wasn't able to break through using all these other diet protocols," he says.

For the majority of the time that he has been intermittent fasting, Edward has specifically been sticking to the "warrior diet," which involves eating in a four-hour window, with a 20-hour fasting window. "Even if I hit some kind of a wall or a plateau, I never actually changed my baseline protocol," he says.

He adds that he stuck to the 20 hours of fasting and the four hours of eating because that suited him personally. However you approach it, intermittent fasting has to work for you and your needs personally and it has to be sustainable. "Losing weight is just losing weight, you can lose weight in two months," he says. "It's what you can replicate on a daily basis for the rest of your life that's going to make it work for you."

As time passed, Edward introduced new variables into the fasting, such as adopting the one meal a day (OMAD) diet so that he would only eat once during his four hour window.

Even if only eating once a day, though, Edward's weight would fluctuate as he bulked and cut during his training. "I haven't been a steady weight, but I've never gone back up to 230 pounds," he says. "I'll go up, build a little bit of muscle, then lean down again."

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Throughout the seven years Edward kept close track of his caloric intake. "Calories matter, but it's the calorie partitioning that also matters," he says, claiming that his muscle retention and ability to burn fat have improved as a result of the hormonal elements of a caloric deficit.

"While you might feel intense hunger in the beginning, that's only because you're snapping your body's biological rhythm," he says. "Adrenaline is released when you would usually eat breakfast, lunch and dinner. So it takes around two or three weeks for your body to adjust to the new eating window, and then you tend to get hungry when you're about to hit that window."

After doing it for so long, Edward says that he hardly ever even feels hungry any more and adds that he will definitely continue with intermittent fasting for the next seven years.

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This Guy Shared What He Has Learned After Doing Intermittent Fasting for 7 Years - Men's Health

Exorbitant Healthcare Costs compelling GCC Consumers to adopt Healthy Diets, Spurring the Functional Foods Market across the region – Future Market…

Posted: June 30, 2020 at 4:46 pm

Initially only popular within the developed world, the functional foods fad is acquiring momentum across the entire world. Rising disposable incomes combined with increased health consciousness have pushed GCC consumers towards adopting more sustainable and life-prolonging foods.

DUBAI, UAE / ACCESSWIRE / June 30, 2020 / The GCC functional foods market surpassed a valuation of ~US$ 5 Bn in 2014, and expanded healthily across the historical period 2015-2020. Rising consumer awareness regarding health and fitness benefits has ushered in an era of scientific food consumption. This has translated into rising demand for functional foods and dietary supplements, expected to continue in the future.

When compared to each other, the dietary supplements market has reached a maturity stage, implying that further growth would result in limited value addition. Therefore, the potential for functional foods seems promising in the long-run. Further traction is being provided by COVID-19 as consumers are investing in foods which helps them boost immunity. Prominent brands are constantly launching new products, keeping the market afloat.

"Prominent brands are leveraging hypermarkets and A-class stores to expand their outreach to potential customers across the GCC countries. Additionally, online retailing is proving to be an equally effective method of marketing functional food products, especially in the wake of the current situation," concludes an FMI analyst.

Request report sample with 57 pages to gain in-depth market insights on

GCC Functional Foods Market- Key Takeaways

GCC Functional Foods Market- Prominent Drivers

GCC Functional Foods Market- Key Constraints

Anticipated Impact of the COVID-19 Outbreak

The coronavirus pandemic has ushered in an unprecedented era of uncertainty. With no possible cure or eradication technique in sight across the near-term forecast, countries are resorting to strict social distancing measures. Additionally, individuals have become highly conscious about their health, religiously observing basic hygienic measures and shifting towards healthier diets. Against this background, the consumption of functional foods and dietary supplements across the GCC countries has gathered momentum in the first two quarters of 2020. Most of these sales occurred on online shopping platforms, given the closure of groceries, departmental stores and supermarkets to enforce social distancing.

As leading brands continue to produce more goods, consumers' tastes are top priorities for them. While ensuring good health and immunity is important, customers also crave for different flavors in order to satiate their taste buds. Therefore, leading brands are experimenting with different flavors in order to retain customer base, particularly in the wake of the pandemic.

Explore the GCC functional foods market report with 29 illustrative figures, 2 data tables and the table of contents. You can also find a detailed market segmentation on

Competition Landscape

Some prominent players profiled for the GCC functional foods market are: Danone, AL Rawaby Dairy, Anchor, Kraft Foods, Nestle, Oman Flour Mills Company, Almarai, Al Jazira Poultry Farm LLC, ZAD Industries & Trading Co., Alyasra Foods and Savola Foods. Launching different flavored functional foods and adoption of aggressive marketing campaigns to spread awareness about these foods is opening up new avenues for growth.

More Insights on the GCC Functional Foods Market

FMI's in-depth analysis of the GCC functional foods market provides an unbiased analysis on the prominent growth dynamics such as the drivers, restraints and opportunities for the period 2015-2020. The market incorporates a detailed segmental analysis based on product type, distribution channel and region. By product type, the GCC functional foods market is segmented into functional dairy products, cereals, flakes & confectionaries, iodized salt, fortified eggs, fish & meat and oil & margarine. By distribution channel, the market is divided into hypermarkets/A-class stores, self-service & B-class chains, consumer co-operatives & groceries and others. Regionally, the market is divided into Saudi Arabia, UAE, Oman, Kuwait, Qatar and Bahrain.

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Explore FMI's Extensive Coverage on the Food & Beverages Landscape

Flavor Carriers Market: FMI's recent study on the flavor carriers market incorporates a detailed analysis on future growth projections based on product category, application, forms, flavor type and availability across seven regions from 2020-2030.

Food Microencapsulation Market: Explore FMI's opportunity analysis and industrial projections on the food microencapsulation market and understand the vital dynamics responsible for shaping future market outlook.

Imitation Whipped Cream Market: Learn about the historical, current and future growth parameters impacting the imitation whipped cream market in FMI's recently published research report for the forecast period 2020-2030.

About Future Market Insights (FMI)

Future Market Insights (FMI) is a leading provider of market intelligence and consulting services, serving clients in over 150 countries. FMI is headquartered in London, the global financial capital, and has delivery centers in the U.S. and India. FMI's latest market research reports and industry analysis help businesses navigate challenges and take critical decisions with confidence and clarity amidst breakneck competition. Our customized and syndicated market research reports deliver actionable insights that drive sustainable growth. A team of expert-led analysts at FMI continuously track emerging trends and events in a broad range of industries to ensure that our clients prepare for the evolving needs of their consumers.


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Exorbitant Healthcare Costs compelling GCC Consumers to adopt Healthy Diets, Spurring the Functional Foods Market across the region - Future Market...

BetterMe Home Workout and Diet can help you bounce back from the Quarantine 15 – The Next Web

Posted: June 30, 2020 at 4:46 pm

TLDR: The BetterMe Home Workout and Diet app can craft your personalized plan to help lose weight, tone up, eat better and achieve all your fitness goals.

All the time spent in the house these past few months probably didnt do your summer beach body any favors. Between stress eating and lack of exercise, it was probably incredibly easy for that quarantine 15 to creep up and settle in around your midsection. In fact, almost half of women and nearly a quarter of men said theyd gained weight due to COVID restrictions.

Of course, blaming a virus or kicking yourself for letting it happen does you no good now. Instead, focus on attacking the problem head-on with resources like a lifetime subscription to the BetterMe Home Workout and Diet app ($39.99, over 90 percent off from TNW Deals).

BetterMe is an all-around full body approach to achieving your specific fitness goals both easier and faster than on your own.

The plan is based around the body results youre working to achieve. If you want to lose weight, BetterMe has focused workouts you can do at home ready to tackle the fat, whether youre a fan of walking, running, yoga, weight-training or other fitness methods. The BetterMe program can even be contoured to help target your particular body zone problem areas or just deliver a fat-burning full body workout.

The regimen also comes with a water tracker and a step counter to make sure that your hydration and cardio training are staying on track as well.

If you need to get a better handle on your diet, BetterMe is ready with a whole array of meal plans, including easy-to-make dishes you can prepare from video recipes, all picked according to your preferences.

But if you need some added help keeping your fitness goals in line, you can also enlist the help of a personal coach so youre always professionally guided and supported through your weight loss journey.

BetterMe is a hit with its users, notching ratings over around 4.5 out of 5 stars from more than 150,000 ratings via Google Play and the Apple App Store.

This level of hyper-focused workout and dietary training is usually a $1,200 value, but with the current offer, youll have a lifetime of Better Home Workout and Diet access for just $39.99.

Prices are subject to change.

Read next: 5 metrics SaaS startups must watch to keep revenue on track

Why is queer representation so important? What's it like being trans in tech? How do I participate virtually? You can find all our Pride 2020 coverage here.

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BetterMe Home Workout and Diet can help you bounce back from the Quarantine 15 - The Next Web

Green tea: Best time to drink healthy beverage for quick weight loss results – Express

Posted: June 30, 2020 at 4:46 pm

Another study found that drinking three servings of green tea the day before working out and another serving two hours before exercising increased fat burning during exercise and at rest.

However drinking too much of the drink may do more harm than good for the body and so in order to burn more calories, green tea should only be consumed around two to three times daily.

When making green tea, it is recommended to boil the water and then leave it to cool down for 10 minutes before pouring over the tea bag or loose leaves. This is because boiling water could kill the teas catechin, the chemical which can help drive weight loss.

Others may find that drinking green tea at bedtime could help calm the body and prepare it for a good nights sleep but for weight loss, in the morning or before meals is the best option.

While there is no solid evidence that drinking green tea can suppress hunger, many people who consume green tea daily have explained that they feel less hungry throughout the day.

This will help to show weight loss results quickly as your body will immediately be in a calorie deficit because you will be eating less throughout the day.

Further research suggests that drinking the healthy beverage may also help burn belly fat, one of the hardest places to lose weight.

Compounds in the healthy drink increases the level of hormones in your body that tell fat cells to break down fat. This then releases fat into your bloodstream and makes it available as energy.

Therefore not only does green tea help you burn more fat, including belly fat, it will also provide you with more energy, helping you feel more energised and motivated to reach your weight loss goals.

Green tea comes in many different forms with added flavours and one healthy way to drink green tea is to consume matcha green tea. This is available from most supermarkets and has fat burning properties.

Matcha is made from green tea and is the purest, highest concentrated form of the beverage.

Experts suggest having a cup of matcha green tea right in the morning when you wake up or later in the evening but not on a full stomach.

It is made by taking young tea leaves and grinding them into a green powder, this powder is then mixed with hot water to make it frothy.

This form of green tea also has many benefits including weight loss and boosting fat burning during exercise and at rest.

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Green tea: Best time to drink healthy beverage for quick weight loss results - Express

Cut 2,500 calories out of your diet instantly – without giving anything up – Mirror Online

Posted: June 30, 2020 at 4:46 pm

Let's face it, many of us have piled on a few pounds during lockdown.

Be it because the biscuit tin is just that bit easier to reach while we work from home or because we now have more time to cook our favourite meals, waistlines have been expanding.

But if you want to shed weight without giving up your favourite foods - or anything at all - Graeme Tomlinson can help.

The man better known to his hundreds of thousands of social media followers as The Fitness Chef has come up with a foolproof plan to make eating fewer calories a piece of cake (excuse the pun).

It turns out with just a few simple changes that you'll barely notice - yes, you can.

Fitness expert Graeme insists that swapping some foods for almost identical ones can make a huge difference.

The 32-year-old from Aberdeen said: "The point of consuming food is to remain alive. The point of controlling our intake of food is to manage our physique and overall health.

"The point of consuming calories is to reduce body fat across our composition. But one constant in all of the above shold be our enjoyment of the food we eat."

But Graeme doesn't want people to give up their favourite foods, simply be aware of how many calories they need - and are eating.

He explains the only way to lose weight is through a calorie deficit - consume fewer calories than you use.

And it doesn't matter where you get those calories from.

But there are some ways you can still have all the taste AND reduce the number of calories you're consuming.

For example, switching two bacon rashers at 108 calories for two bacon medallions at just 45 calories will save you 63 calories.

Can't give up your spag bol? If you use five per cent fat mince beef at 262 calories instead of full fat at 503 calories, you'll save 262 calories.

Love a good steak? Just switch from sirloin at 510 calories to fillet at just 312.

If you're a cheese addict then just swap regular Cheddar at 210 calories for the light version at just 145 calories.

You can even save on your tea simply by switching what milk you use.

Full fat is 198 calories while semi-skimmed, which tastes almost the same is just 150.

And you can slash the calories in your coffee just by taking the milk out, reducing a morning cup from 50 calories to just five.

If you love a bit of fizz in your life, switch full fat coke at 163 calories to diet coke, which has none, or regular Fanta at 63 calories to diet at just 10.

It's summer so we all like a tipple in the sunshine but if you switch from a bottle of Becks at 125 calories to Becks Premium Light you'll save 61 calories.

Meanwhile swapping your tonic for the slimline version in your G&T will save another 60 calories.

And all this adds up - by making these simple changes you can reduce your calorie consumption from 4,295 to just 1,782 - that's a reduction of 2,513 calories.

Graeme, who has now written his own recipe book, said: "When an individual embarks on fat loss, each of the above are important.

"One must enjoy their energy consumption, be aware of energy intake in relation to their energy output, and consistently ensure that they are in a state of caloric deficit.

"To ensure progress, one may have to change and adjust their dietary habits.

"But instead of completely radicalising the diet, adherence to change may be more likely if one makes subtle changes over time.

"Losing fat is not straightforward.

"It requires a change of habits. But if an individual recognizes opportunities to make small changes which reap handsome long term rewards, its seems short sighted not to take them.

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Cut 2,500 calories out of your diet instantly - without giving anything up - Mirror Online

Q&A: Why People Are ‘Stress Eating’ During the Pandemic, and How to Stop – UVA Today

Posted: June 30, 2020 at 4:46 pm

Anxiety provoked by the COVID-19 pandemic is causing people to adopt a lot of unhealthy coping mechanisms including stress eating, when people eat in response to feelings or emotions.

Melanie Brede is a registered dietician in the University of Virginias Department of Student Health. Shes been treating a lot of patients who have been stress eating since the country began quarantining in March, and spoke with UVA Today about the phenomenon, why it happens and what people can do to get healthier.

Q. Why has stress eating become prevalent during the coronavirus pandemic?

A. I think commonly, people are feeling stressed and anxious about a lot of unknowns.

Also, the nature of isolation is changing peoples eating patterns, and that can be related to both getting food and trips to the grocery store. Those patterns have changed. Whats in stock and on hand? Finances are [changing] for a lot of people. And then just uncertainties about health, be it food safety or other things like immunity or bigger-picture elements, both personal and community-oriented.

During phase one, a lot of people were really trying to avoid trips out at all, and so people were maybe shopping less frequently or, depending on the household, maybe different people were doing the shopping. Some of that, I think, has evolved a little bit with a little bit more reopening as were now in phase two [in Virginia]. I have not read or looked for anything in particular that compared consumer patterns in that regard. But I think that in the bigger picture, its a combination of changes in frequency of shopping. Also a lot of online ordering.

My own personal anecdotal observation is what seems to be available in stores has changed somewhat. I went to the grocery store last night and I was like, Oh, rice is back. Hooray!

Q. People are doing a lot of cooking, getting carry-out, and there is even this new trend of baking, which has led to a run on flour. Whats your take on the variety of ways people are getting their food?

A. Thats an observation, too. I hadnt thought of that one what were purchasing as far as groceries, but also what are we getting just in general, and where are we getting our food. Is it frozen, ready-to-eat stuff? Is it homemade from scratch stuff? Is it takeout or carry-out?

I think that varies a lot in different contexts. But certainly, my world is with students, who are often starting from a place of relative inexperience with food prep. Ive seen some who are figuring it out more because theyre sort of forced into it, like, Wow, OK. So, Im learning how to cook, and others who are completely overwhelmed by that because it hasnt been their experience.

To some degree, for college students, particularly undergrads, how recent was the experience of living at home and eating with a family versus that independence of being on their own potentially for the first time or a relatively recently? All that stuff is impacted by all of this. It is really interesting to see how things play out.

Q. People talk a lot about how they are getting their days confused and how being in quarantine has muddied their daily patterns, including when and what they eat. As a registered dietician, what are your observations about that?

A. I talk with students a lot about anchor points. Students famously have quite variable schedules compared to 9-to-5 types. And so we often are talking about, How do you have some structure in your day? I think that all of this quarantine has really disrupted that for people, because there is no inherent I have to leave the house at this time to get to this place. You know, for students who are doing classes that are maybe recorded and they can watch them whenever, theres less of a Well, my class is at 11, so I have to be up by this time.

I think generationally people are experiencing that similarly we dont have our normal commute or packing a lunch or things that basically gave us some structure whether it was something we were really conscious of or not thats really been disrupted by everything just happening within our same four walls. Whats there and whats accessible and whats visible.

Q. Can you elaborate on how what is visible impacts the way people eat, as well as the pitfalls of dieting?

A. Traci Mann, from the University of Minnesota, is a professor of psychology who researches human eating behavior. This is a quote from her book Secrets from the Eating Lab:

When you are dieting and hungry, your brain responds differently to tasty-looking food than it does when you are not dieting. The areas of the brain that become unusually active make you more likely to notice food, prompt you to pay more attention to it when you find it, and make it look even more delicious and tempting than usual.

Manns student, Janet Tomiyama, focused her dissertation on exploring stress and dieting.

What Janet found, Mann writes in her book, is that the act of restricting calories led to a physiological stress response. Stress cannot be avoided when you are dieting, because dieting itself causes stress.

Q. People have 24/7 access to their kitchens now. I actually work in my kitchen. How does space impact eating habits?

A. Sometimes, we can influence things by how we set up our space. So, in the office setting, the example is like, OK, move the candy dish. People often talk about this in restaurants that bring you the basket of chips or the bread or whatever at the beginning of the meal and, when its just there, you know, we eat it. If theyd never brought it, we might never have asked for it.

So working at home, Ive got a little designated section of counter thats in my kitchen. Working in your kitchen is a very different experience than going through a whole building, where theres not a refrigerator two steps away.

Q. Can you talk about the unhealthy impact of stress eating?

A. In general, when people talk about stress eating, its an uncomfortable emotion, as a stress emotion that that feels problematic and that were eating to soothe. One of the things thats an interesting perspective that can actually go a long way in addressing it is to recognize that when were eating for comfort, were trying to do something to take care of ourselves, and when we feel the stress, we want to be comforted. Acknowledging that can be really powerful because it identifies that there is some distress.

So we started this conversation talking about how in this pandemic, people are feeling really the distress. That opens up the awareness to say, Well if Im not liking the way my eating is going, what else could be comforting? Is what I need right now to connect to somebody else?

Q. What can people do to stop stress eating?

A. I think one of the really interesting and positive pieces of this whole experience is that people are often reaching out to people they might not have regularly made a phone call to because were all feeling disconnected and seeking that connection. And so maybe people are talking to a friend they hadnt talked to in a while with a more intentional step of reaching out, and that thats really a good thing. So whereas the stress eating may be coming from a place of discomfort, recognizing that thats what its about opened up the possibility of, OK, what are some things I can do to comfort myself when eating is not serving me well? Whats another option?

If we were to broaden this topic to emotional eating, we can say, Happiness is an emotion. Fear is an emotion. We eat in celebration. Thats a maybe a happiness-driven emotion. So, the point being [that] making that connection between emotion and eating patterns can be really helpful to see. Is food going fill that need? Or is something else a better fit?

So, when people are feeling isolated and lonely, it may be that a phone call or reaching out to a friend is a better fix, because thats going to help give connection. Food is soothing in the moment, but its not going to actually help you feel heard.

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Q&A: Why People Are 'Stress Eating' During the Pandemic, and How to Stop - UVA Today

Scat feels better: digestive health of Japan deer improves as tourist snacks dwindle – The Guardian

Posted: June 30, 2020 at 4:46 pm

While the absence of tourists during the coronavirus pandemic may have deprived Naras famous deer of their favourite snack, it has worked wonders for their digestive health.

Before the outbreak, millions of tourists descended on the western Japanese city once the countrys capital to view its shrines and temples, and feed the estimated 1,300 free-roaming deer in the its main park

While their preferred snack of senbei rice crackers are a nutritious combination of flour and rice bran, the deer simply ate too many of them, triggering a raging thirst.

I suspect some deer ended up drinking too much water, Yoshitaka Ashimura, secretary-general of the foundation for the protection of deer in Nara, told the Asahi Shimbun newspaper.

That, he said, took a toll on the animals health, causing gastrointestinal problems such as diarrhoea.

But now, deprived of their regular supply of senbei crackers, the deer have been forced to seek out more of their traditional staple diet of plants and nuts.

The result has been a transformation in their health, evidenced by the piles of perfectly formed pellet-like droppings affectionately referred to as black beans.

Naras deer, which have been known to attack visitors who tease them with food or try to take selfies with them, are believed to be divine messengers and were designated natural treasures in 1957.

The animals have the dramatic plunge in visitor numbers to thank for their improved bowel movements.

An estimated 2.58 million people visited Nara prefecture in 2018 an almost 10-fold increase from 2012 leading to a spate of deaths among animals who swallowed plastic bags and food wrappers discarded by tourists.

In May, however, just 1,700 people visited Japan from overseas a 99.9% drop from the same month last year as a result of travel bans and other restrictions prompted by the Covid-19 pandemic.

While the trend has hit businesses in Nara, it has brought an unexpected benefit for residents.

Not only are the animals droppings more compact, said Toshiharu Takaki, a regular visitor to the deer park for 40 years, they also stink less.

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Scat feels better: digestive health of Japan deer improves as tourist snacks dwindle - The Guardian

Coronavirus (COVID-19): impacts on health and wealth – IGD

Posted: June 30, 2020 at 4:46 pm

With the UK on the brink of a deep recession and many households facing increasing financial pressure as a consequence of coronavirus, IGDs Chief Economist James Walton explores the relationship between health and wealth and highlights some key considerations for food businesses.

IGD has created hypotheses describing possible long-term effects of Coronavirus on business, health and sustainability. The six hypotheses connected to health and wellness are, briefly:

(A complete discussion of these can be downloaded here LINK)

A strand that links some of these hypotheses together is economics economic outcomes shape the choices made by shoppers and governments.

Unfortunately, the economy of the UK and other Western nations was not performing strongly before the emergence of Coronavirus, leaving little margin to cope with shock.

Average real household income in the UK was broadly flat between 2010 and 20191, household cash resources are limited2 and some households have spent less on food and drink over time3.

Economic pressure has now been amplified by Coronavirus and consequent lockdown measures; the UK government is predicting an exceptionally deep recession and a rapid increase in unemployment4.

Data from ONS suggests that this is already happening, with economic activity slumping and a deterioration in the labour market, with implications for the income of working age households.

Shoppers themselves seem despondent. IGDs ShopperVista surveys show that confidence in personal financial outcomes fell sharply in March and April 2020 in view of recent events, this view is not unreasonable.

Households that see income reduced will be forced to make new choices across the entire household budget, including food shopping.

Social welfare implications are concerning, since many UK households were food-stressed before Coronavirus, relying on food banks and school meals to supplement their diets.

Charities have reported a steep increase in demand the Trussell Trust distributed 81% more food parcels in March 2020 and 89% more in April 2020, when compared with the same months in 2019.

Looking ahead, it is hard to find cause for optimism. With Coronavirus still present and the challenge of EU exit approaching, a quick return to economic growth and better outcomes for households seems unlikely.

It is quite likely that the economic position of many households will worsen before getting better. This may happen rapidly and on a large scale, impacting shoppers at all income levels.

The association between low income and poor health is well-understood. Dietary choices differ markedly between the poorest and richest households in the UK.

Source: Family Food Survey 2017-18, ONS, February 2020

ONS data shows that UK households in the bottom income decile (ie: the lowest 10%) tend to consume far less fruit and veg than those in the top decile, for example5.

Differing diets are reflected in differing health outcomes. NHS data shows that adults are more likely to be overweight and obese when they report multiple indicators of deprivation.

Source: Health Survey for England 2018, NHS, 2019

If, as anticipated, the consequences of Coronavirus and EU exit cause citizens to become less well-off, then they may be expected to make new choices across all aspect of the household budget, including food.

This may mean that the dietary quality of much of the population may decline in the months and years ahead, rolling-back progress made over recent years.

This creates a daunting challenge for government and for public services, but it means challenges for food businesses also:

Amid the economic and biological gloom, it is hard to find much cheer, but there may be room for optimism in certain aspects of diet and health:

These points offer food businesses the chance to open new fronts in communication with shoppers and, more importantly, a chance to present positive messages in hard times.


Coronavirus (COVID-19): impacts on health and wealth - IGD

Olympic Swimmer Ryan Murphy Swears by This Breakfast Every Day – Yahoo Lifestyle

Posted: June 30, 2020 at 4:46 pm

From Men's Health

Ryan Murphy is no stranger to an intense workout. As a gold medal Olympic swimmer, he often endures nine water practices, three weight training sessions, and two dry-land sessions within the course of a typical week. While the Olympics are currently postponed, Murphy ensures his diet complements his training, as Mens Health discovered when he spoke to the magazine about what he eats on a typical training day.

Murphys philosophy to his diet? Keep it simple. I want to be able to refuel from my training, and use my diet to complement [it], he says.

Although Murphy is not a morning person, he wakes up at 5:20 a.m. in order to get himself to practice. Because he doesnt like to make a meal before working out, he usually grabs a banana. After completing his first workout of the day, Murphy makes an egg omelet with salmon, spinach, onions, and mushrooms. He also loves a bowl of yogurt with berries and granola.

At lunch time, the Olympic swimmer eats chicken, salmon, or turkey right before his afternoon practice. A typical lunch for Murphy includes some type of protein, a solid grainsuch as rice or quinoaand a veggie.

I dont want to just have protein, because then Im not able to perform at a high level, Murphy says. But I dont want to just have carbs, because my muscles get broken down a lot through weight sessions."

Murphys biggest meal of the day is usually dinnertime, which is similar to lunch. When he has a sweet tooth, he reaches for his favorite snack: a bowl of yogurt, berries, and granola.

While Murphys diet stays relatively consistent, the athlete adjusts meals depending on how he feels. Murphy eats more carbs when he's tired and additional protein when he's sore.

"I try to keep it relatively simple so that its easy for me to follow, but my diet is a huge part of my performance, he says. Ive invested a lot of time and energy into finding what works for me.

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Olympic Swimmer Ryan Murphy Swears by This Breakfast Every Day - Yahoo Lifestyle

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