A massive new National Institutes of Healthprecision nutrition study will give some volunteers controlled meals, like this one being prepared by a dietician at the agencys metabolic research kitchen.

By Jocelyn KaiserFeb. 1, 2021 , 3:20 PM

Theres no one-size-fits-all diet. If you want to avoid spiking your blood sugar with a snack, a banana may seem like a better choice than a sugary cookie. But some people in a 2015 study of 800 Israeli volunteers got their biggest blood sugar spike from bananas or bread instead of from sugar-laden baked goods. And as nutrition scientist Elizabeth Parks of the University of Missouri, Columbia, notes, We all know people who lose weight easily, and others who dont.

Now, the U.S. National Institutes of Health (NIH) is making a major push to understand these individual differences. Last week, the agency announced what it calls the largest study yet to probe precision nutrition, a $156 million, 5-year effort to examine how 10,000 Americans process foods by collecting data ranging from continuous blood glucose levels to microbes in a persons gut.

The study has the potential to truly transform the field of nutrition science, generating new tools, methods, and a wealth of data to fuel discovery science for years to come, Griffin Rodgers, director of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), said last year at an NIH board meeting where he introduced the project. Ultimately, it might enable nutritionists to tailor diets to an individuals genes and microbiome.

And it is part of a broader push at NIH to boost nutrition science, a field sometimes viewed as fuzzy because we are free-range eaters and our diets are hard to control, notes Paul Coates, vice president of the American Society for Nutrition, who headed NIHs dietary supplements office until he retired in 2018.

In May 2020, NIH Director Francis Collins released the agencys first-ever 10-year strategic plan for nutrition science, acknowledging the importance of diet in chronic diseases such as heart disease and diabetes. The plan aims to fold in basic disciplines such as neurobiology, study the role of diet across the life span, consider how food can serve as medicine, and elevate precision nutrition. The concept recognizes that how the human body responds to food depends on factors from genetics to sleep habits, social environment, and gut microbes. For example, the Israeli study that found individual differences in the response to refined sugar versus fruit showed the microbiome was largely responsible.

Now comes NIHs Nutrition for Precision Health, which will piggyback on All of Us, the agencys huge genomics and health study that has fully enrolled 272,000 of a planned 1 million participants, more than 50% from minority groups. We realized it would be a really great fit to take advantage of the All of Us data and infrastructure, says Holly Nicastro, a study coordinator and program director at NIHs nutrition office.

Some 10,000 All of Us participants who join the nutrition study will wear various monitors to track physical activity, blood sugar, and more; record what they eat; and visit a clinic to consume a specific meal and undergo clinical tests. A subset of up to 1500 will also follow three different diets at home or in the clinic, and then have the same tests. And 500 to 1000 volunteers will live at a clinical center for three 2-week stretches while eating three tightly controlled diets. Such feeding studies are the fields gold standard, but their high cost usually keeps them small. NIH has recently conducted some in its clinical center to explore, for example, the effects of ultraprocessed foods, but they involved only 20 people.

By collecting a wide range of personal data, from participants DNA makeup to their ZIP code, we are removing a lot of that noise that we had for years, created by the factors that we were not measuring before, says Tufts University nutrition scientist Jos Ordovs who, with Parks, co-chaired a workshop last month to discuss the study. Artificial intelligence researchers will then use the collected data to create models that predict the best diet for an individualan effort pioneered by the Israeli study, which spun off a company that developed an algorithm to tailor diets for people who are diabetic or trying to lose weight. A second, 5-year phase could test those models in clinical trials.

NIH is now inviting proposals for study components such as a data center, clinical centers, and a microbiome center. The aim is to begin enrolling volunteers by January 2023. Theres so much excitement about the study, Parks says.

She and other nutritionists also welcome other signals of NIHs new focus on nutrition. Its Office of Nutrition Research, once part of the NIH directors office, was demoted years ago to NIDDK. Last month, Collins announced it has been restored. Coates hopes that will mean a larger staffthe office now has just six peopleand a modest budget to cofund studies with NIH institutes. A lot [of nutrition science] falls between the cracks, he saysgaps he now hopes will close.

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Posted: Feb 5, 2021 / 10:17 AM EST / Updated: Feb 5, 2021 / 10:29 AM EST

Whether its Keto, Paleo, plant based, or even the Zone, chances are youve probably seen or heard someone talking about a new diet theyre on.

You may have even tried a few yourself.

But behind some of these trends, comes a warning. Fad diets may not do what you want them to.

Dieticians and nutritionist say thats because many of these plans arent built for the long term. Some, like Keto, cut out an entire food groups that can leave you short on some much needed nutrients. It can also can lead to issues down the road. Then theres the school of thought that suggests being too restrictive about what you eat can set you up for failure down the road.

I like to use these words, accelerate or sustainable. Which do you want when it comes to your eating? Certainly any diet, like Keto or whatever, because youre paying attention, because you have awareness with your choices and your portions, you probably will eat fewer calories and so you may see weight loss. But is it sustainable? Not just months down the road, but years down the road. will you actually be eating like that years down the road? registered dietician Kim Galeaz said.

Galeaz says she doesnt discount that some people may find incredible success with certain diets After all, every person and every situation is different. But she adds that generally, for long -term and sustained changes its not so much about what you eat rather the relationship you have with food.

What is your food attitude? When you start saying I cant have that, thats bad, thats not a the healthiest food attitude and that sets you up for potential failure. You really want that (food), you just havent figured out how to deal with it the rest of your life so you think avoiding it is the answer That sets you up for failure. I want you to embrace all your favorite foods and learn how to eat them in a healthy way, Galeaz said.

Ultimately, Galeaz says that people have to do whats best for them. She adds that starts by having a real and truthful conversation about what youre hoping to achieve. Thinking less about where you want to be next month, but rather where you want to be for the rest of your life.

One more note about the keto diet because its so popular right now..cardiologists are warning about the impact of adding too much saturated fat to your diet. As it can help accelerate heart disease, which is the biggest killer for men and women.

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Thinking of trying a fad diet? You may want to think twice - WTTV CBS4Indy

Kosher and halal diets are two common eating patterns based on the principles of Jewish and Islamic laws, respectively.

Both kosher and halal diets set strict guidelines regarding which foods are allowed and restricted based on religious teachings.

However, many people are unsure about how exactly these two diets differ from each other.

This article takes a closer look at some of the key similarities and differences between halal and kosher diets.

Kosher is a term used to describe foods prepared in accordance with traditional Jewish dietary laws.

Several specific food combinations are prohibited on a kosher diet, and only certain animal products may be eaten (1).

On the other hand, the term halal is used to describe foods that are permitted under Islamic law as defined by the Quran, which is the religious text of Islam.

Halal diets set strict guidelines regarding how livestock is raised, slaughtered, and prepared prior to consumption (2).

Some foods are labeled as certified kosher or certified halal, which means that they adhere to the rules set by each diet.

Kosher foods are prepared in accordance with traditional Jewish laws. Halal foods are ingredients permitted under Islamic law, as defined by the Quran.

On a kosher diet, foods are grouped into three categories: meat (fleishig), dairy products (milchig), and pareve, which refers to ingredients without meat or dairy.

Under kosher guidelines, any foods classified as meat cannot be consumed at the same meal as foods classified as dairy (3).

Furthermore, utensils and cooking equipment used to prepare meat and dairy should be kept separate.

Halal diets, on the other hand, do not have any rules or regulations regarding food combinations.

On a kosher diet, foods classified as meat cannot be served at the same meal as foods classified as dairy. Halal diets dont have any rules regarding food pairings.

Certain foods are off-limits on both halal and kosher diets.

Halal diets prohibit foods that contain blood, alcohol and foods prepared with it, and certain types of meat, including pork, most reptiles, birds of prey, and carnivorous animals (2).

Similarly, certain types of meat are restricted on a kosher diet, including meat from pigs, horses, rabbits, kangaroos, camels, and squirrels.

Fish without fins and scales, such as shellfish, and predatory or scavenger birds like hawks and eagles are also off-limits.

Additionally, the hindquarters of cattle are often not considered kosher. That includes certain cuts of beef like the flank, sirloin, round, and shank steaks (4).

Halal diets restrict alcohol, pork, foods that contain blood, and meat from certain types of animals. Kosher diets also limit pork, shellfish, and meat from specific animals and animal parts.

Both halal and kosher diets have guidelines regarding how meat should be slaughtered prior to consumption.

For meat to be considered kosher, it must be butchered by a shohet, which is a person trained to slaughter animals in accordance with Jewish laws.

Meats must also be soaked to ensure that all blood is removed before cooking (5).

Under halal guidelines, animals must be healthy at the time of slaughter and killed using a specific method, which involves cutting the jugular vein.

At the time of slaughter, the name of Allah must also be invoked for a meat to be considered halal (2, 6).

In some cases, kosher-certified meat may be accepted as halal due to the similarities in slaughtering practices.

Kosher meat must be butchered by a shohet and soaked before cooking. Halal meat must be butchered in a specific way and healthy at the time of slaughter. The name of Allah must also be invoked for meat to be considered halal.

Kosher and halal diets set strict guidelines regarding which foods are permitted in accordance with Jewish and Islamic laws, respectively.

Both diets have specific rules regarding the slaughtering of animals, and both also restrict certain types of meat.

However, halal diets prohibit other foods, including foods that contain alcohol or blood, while kosher diets limit specific food pairings.

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Kosher vs. Halal Diets: What's the Difference? - Healthline

Unilever has said expanding its range of plant-based foods is one of its new strategic priorities as the FTSE 100 company zooms in on the fastest-growing consumer markets.

The group, which is behind household names such as Ben & Jerrys ice-cream, Marmite and Dove soap, wants to have a 1bn(865m)-a-year plant-based foods business in five to seven years time. That compares with a 200m business today.

With a growing number of people cutting their meat intake or giving it up altogether, Alan Jope, Unilevers chief executive, described the rise of plant-based foods as an inexorable trend. We are seeing in every single country in the world a shift towards more plant-based diets, even in emerging markets, he said.

The first step was creating plant-based versions of existing brands, such as the vegan Magnums and tubs of Ben & Jerrys ice-cream already on sale. Hellmans vegan mayonnaise, launched in 2018, was doing brilliantly, he added.

Unilever also wants to grab more of the upmarket beauty and nutritional supplement markets, which are also big growth areas, an ambition that means more deals are on the cards. Recent acquisitions include the wellness brand Liquid IV and SmartyPants vitamins, while it already owns upmarket beauty brands such as Dermalogica, Ren and Living Proof.

Analysts at Barclays have predicted the value of the global plant-based food and drink market could soar by more than 1,000% to exceed 100bn by the end of the decade. With the plant-based food market comprising lots of tiny businesses, acquisition targets for Unilever are less obvious than in other sectors. However, Jope said if it identified a promising candidate, we will take a look at it. It already owns meat substitute brand The Vegetarian Butcher.

The group, which owns more than 400 brands, reported a 6% drop in underlying profits to 9.4bn on sales of 50.7bn on the back of a volatile and unpredictable year.

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The lifestyle changes forced upon consumers by the pandemic mean the company has had to manage seesawing levels of demand over the past 12 months. While shoppers filled kitchen cupboards with Hellmans, Pot Noodles and Cif surface spray, they cut back on its shampoos and deodorants. It was also hit by the closure of the restaurants and cafes it supplies with ice-cream.

The Anglo-Dutch company, which manufactures 80% of the goods it sells in the UK on these shores, said it had experienced some Brexit-related teething problems, particularly around the flow of goods into Ireland, although the situation had since improved. The next wave of rules are kicking in on 1 April and our team are very busy preparing to make sure that goes smoothly, said Jope.

The shares closed down 6% at 40.67. The figures were never going to set the share price on fire, said Dan Lane, a senior analyst at investment platform Freetrade, who said even big consumer firms such as Unilever were carrying battle scars from the pandemic.

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World is shifting to a more plant-based diet, says Unilever chief - The Guardian

Women are always watching their weight I can see it now, actually, right out there in front of me. So anxious are we about said muffin top, thunder thighs, cankles and thigh gap that we wont even cook with thick-bottomed saucepans. We eschew carbs with the same fervour wed avoid a plutonium-riddled Russian spy. Hell, Ive eaten so much salmon in my life, Im starting to get an irresistible urge to swim upstream and spawn.

As the average woman is more interested in brains than beauty, society doesnt put the same pressure on men not to exceed the feed limit. But with the knowledge that excess weight isa contributing factor to COVID-19 deaths, my middle-aged male friends have suddenly taken to dieting with evangelical fervour. Skinniness is now inniness for men, too.

Every woman I know is currently marooned in supermarket aisles, scrutinising the small print of ingredients, rejecting any packaging thats not calorie coded.Credit:iStock

I was at a barbecue recently with a group of intellectuals. While the women conversed about Proust and world peace, the male brainiacs were discussing the weighty issue of calorie intake. They spent more time chewing over the merits of each mouthful than actually masticating.

This unexpected male obsession with dieting is ruining marriages. My female friends complain of little else. Meal times are now rigidly scheduled, calories painstakingly counted, praise constantly demanded. A woman who drops a couple of kilos will quietly celebrate by wearing a smug smile with her skinny jeans. A man, however, will demand thunderous applause, loud-hailer announcements, ads in the paper nothing short of iridescent sky-writing. The weekly weigh-in is read aloud to the whole family with a reverence youd imagine exclusively reserved for, say, Moses stone tablets or the Dead Sea Scrolls.

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The new male dieting angst is causing women to lose their appetite - Sydney Morning Herald

Jacob Anthony Angeli Chansley, known as the QAnon Shaman, is seen at the Capital riots. On January 9, Chansley was arrested on federal charges.

Jacob Chansley, the so-called QAnon Shaman, has been moved to a new detention facility, Judge RoyceC. Lamberth said in a brief memorandumissued Thursday afternoon.

The U.S. Marshal for the District of Columbia has advised the Court that the D.C. Department Of Corrections has requested that defendant be removed from their facility immediately because they are unable to comply with the Courts February 3, 2021 Order, wrote Lamberth, a Ronald Reagan appointee. Defendant has been transported by the U.S. Marshals to the Alexandria Detention Center. The Sheriff there has advised the U.S. Marshal that the Alexandria Detention Center is able and willing to accommodate defendants dietary requests.

The Alexandria Detention Center subsequently released Chansleys mugshot.

Jacob Chansley, the QAnon Shaman, is seen in a Feb. 4, 2021 mugshot released by the Alexandria, Va. Detention Center.

The judges Feb. 3 order referenced aboverequired Chansley to be fed organic food as a result of his religious beliefs in Shamanism. The 11-page document goes to considerable lengths addressing the appropriate legal standards applicable to Chansleys Free Exercise Clause claims under the First Amendment. The judge rubbished the DOCs counterargument that Chansleys request was a burden while ruling in Chansleys favor on Wednesday:

As the DOC explicitly acknowledged at todays hearingand despite its claims about the compelling need to adhere to a uniform diet for prisonersthe DOC provides dietary religious exemptions for both Muslim and Jewish inmates. Its sole rationale for withholding an analogous accommodation for defendant is that his religious views lack religious merit. But that derisive language simply underscores the fact that not only is the DOC withholding a religious exemption for defendant that it already grants to other religious prisoners, but that it is doing so simply because defendant belongs to a disfavored sect. Indeed, the DOC could not even marshal a single example at todays hearing in which it had denied any other dietary religious exemption for lacking religious merit. The implication, then, is that if defendant belonged to some other favored sect, he would not have had to seek a federal court order to gain recognition of his religious rights.

The full legal analysis is available in the judges 11-page opinion.

Chansley previously wrote to a chaplain with the Washington, D.C. facility seeking to be fed organically. Officials denied his request and subsequent attempts by his attorney, Al Watkins, to intervene all because officials said they found no evidence that the recognized religion of Shamanism required an organic diet. Officials also said Chansley didnt properly identify his faith when he was booked into the D.C. facility.

Both Chansley and his attorney told Lamberth that Chansley hadnt eaten in days. Prison officials basically accused Chansley of lying about his dietary intake in emailsWatkins later filed in court on Wednesday.

Online jail records reviewed Thursday evening by Law&Crime indicate that Chansley was booked into the William G. Truesdale Adult Detention Center in Alexandria, Va., at 2:51 p.m.

A federal grand juryindicted Chansley on six countsafter he was photographed in and around the U.S. Capitol Complex on Jan. 6.

[image by Brent Stirton/Getty Images]

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QAnon Shaman Gets Shipped to a New Jail Thats Willing to Serve Him an Organic Diet - Law & Crime

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Unilevers CEO has admitted that the world is shifting towards a more plant-based diet.

Alan Jope also described the skyrocketing demand for plant-based foods as an inexorable trend.

Speaking toBloomberg, he listed plant-based products as one of the top five global categories the corporation will prioritize.

As youll know there is a secular trend toward us all eating a little more of a plant-based diet and we see all of our vegan and vegetarian offerings growing very quickly

The first thing were concerned to do is make sure that our big brands like Knorr and Hellmans have got attractive plant-based offerings. So, thats really the main course making sure veggie and vegan consumers have got options in the Knorr and Hellmans range.

Those have been growing very quickly for us. Can you even believe that we have plant-based Ben and Jerrys ice cream and a vegan magnum?

Jope also said Unilever will continue to roll out The Vegetarian Butchers into more places both at retail and in partnership with quick-serve restaurant partners.

Last year, Unilever announced its 1 billion (around $1.2 billion) annual sales target forplant-based foodsby the year 2027.

The ambitious target is part of the companys Future Foods initiative. The incentive commits the food giant to make healthier and sustainable food affordable for everyone.

So why plant-based foods? Unilever wrote in an online statement.

Animal agriculture is known to be the second-largest contributor to greenhouse gasemissions after fossil fuels. [It is also] a cause of deforestation, water and air pollution, and biodiversity loss.

Reducing our meat consumption is essential We know that a diverse, plant-based diet is better for our health and the health of the planet. But if we want people to make the switch, we need plant-based options to be more accessible, affordable, and appetising.

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Unilever CEO Admits World Is Moving Towards A Plant-Based Diet - Plant Based News

Jeff Green has come quite a way since being picked 5th overall by Oklahoma City in the 2007 draft. For his 13th season in the league, the veteran is suiting up for the Brooklyn Netswhich is, with a healthy Kevin Durant and a newly-arrived James Harden, suddenly one of the best and most-fun teams in the NBA.

GQ recently caught up with the Maryland native and father of two to get the ins and outs of his diet and how he's fueled for the long game. Hes big on hydration, light on red meat, and going to need your New York pizza slice recommendations ASAP.

For Real-Life Diet, GQ talks to athletes, celebrities, and everyone in between about their diet, exercise routines, and pursuit of wellness. Keep in mind that what works for them might not necessarily be healthy for you.

GQ: What time are you up in the morning and whats the first thing you eat?

Jeff Green: Normally during the season Im up by 7:30, not by choice. I have two kids, so when they are up, I am up and so is my wife. Thats when the day starts. Im at the gym by 9:00 or 9:15, and obviously now there are a lot of COVID testing and precautions we have to take. Ill get upstairs and get a good breakfast, which is usually some eggs, and Im also a pancake lover so those are always in the mix too.

Do you take any supplements?

You know what? No. Its kind of like how I feel about coffee. I love the smell, but Ive never been the kind of guy to have any issues with my energy, so Ive never been someone to drink it. With supplements, I dont like to rely on things. Id rather be drinking a lot of water and just putting the right stuff in my body so that I dont need any.

Is it then straight to practice?

Well, I always try to get in a good 30-minute lift before practice. Im also big on doing corrective work for my hips using resistance bands. Thats a routine for me, at least three to five times per week. Then, with about 25 minutes left before practice, Ill do some on-court work, like shooting, ball handling, making sure Im in a good rhythm for practice. Then, practice lasts about an hour and a half. Afterward, Ill do some more on-court work like shooting, and then its time to slow down a bit.

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Whats for lunch?

Lunch is a good amount of protein to recuperate from the lifting, running, and drills. Also a lot of carbs. Its a mixture of both. Im big on vegetables. I used to eat a lot of red meat when I was younger. But my wifes a super healthy eater and you know: happy wife, happy life. So, Ill have red meat maybe once a week, but otherwise Im more on salmon and chickenthat stuff.

After lunch, is there more work?

Usually its treatment and recovery stuff, and then back home where the kids await my arrivalI run around with them and release whatever energy I have left. When they go to bed at 8:00, thats when my wife and I have some time to unwind and relax, get or cook dinner, and then watch a show and unwind. Dinners the same kind of thing as lunch, protein and carbohydrates with a focus on vegetables.

Are you a big water guy?

Oh yeah. I drink at least a gallon a day, and to be honest thats usually down by noon at the latest. Since Im an early bird, I get up early, get my workouts in, drink a lot of water. After the waters done, sometimes Ill have a couple Gatorades.

Have you always been this good at hydrating?

Ive never been bad at it, butt when I was younger I didnt think about this much. Now, I understand what it can do and how it can helpI notice when I dont hydrate.

Do you snack?

I usually have a protein shake after practice with chocolate protein, banana, peanut butter, and almond milk. Other than that, other snacks would be mainly fruits. I like blueberries, I freeze them. Watermelon, depending on the time of the year, is a must-have in my house. Grapes, strawberries, banana, blackberries, all of that. Eating these sweet fruits takes the craving away for other kinds of snacks that arent as good for you.

So, you like sweet?

I do. I have a sweet tooth. Like todaywe had the kids out and we went to Magnolia Bakery.

You got the banana pudding, right?

Ohthen you know. That banana pudding is amazing. The girls wanted cookies after the museums, and while Im not a big chocolate lover, that banana puddingit just makes me think of my childhood.

Any other indulgences?

I get pizza here and there, and now that were in New York theres so many options. I gotta find the best wood fired pizza spot, but right now with COVID, its been tough.

The Real-Life Diet of Dave Asprey, Who Thinks Coffee Is a Superfood

The OG biohacker combines a formidable supplement lineup with vegetables and meat from his own farm.

Originally Appeared on GQ

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The Real-Life Diet of Jeff Green, Who Tries to Drink a Gallon of Water Before Noon - Yahoo Lifestyle

Its not hard to find food and drinks in the grocery store as being touted as rich in antioxidants. Blueberries, green tea, you know the drill. The underlying message is clear: foods containing antioxidants are better for your overall health. Even red wine and chocolate are sometimes touted for this supposed nutritional benefit. But what are antioxidants, exactly? And do they actually make wine good for you?

At the most basic level, antioxidants are tiny chemical compounds that neutralize free radicals, unstable molecules produced within the body that can damage cells. Free radicals are thought to play a role in several chronic conditions, including heart disease, diabetes, and cancer. A wide variety of vitamins, minerals, and other substancesincluding C and E, zinc, selenium, beta-carotenes, lutein, and moreserve as antioxidants, and are routinely highlighted on food packaging and hawked as supplements. A diet rich in antioxidants, therefore, should help delay or even prevent disease. Right?

Well, before you start guzzling chocolate syrup and housing vitamin E pills, here are some antioxidant basics to consider.

The Radical Truth

The 1990s were wild times: Flannel was high fashion and antioxidants suddenly got sexy. The main reason comes back to the relationship between antioxidants and free radicals. Free radicals are oxygen-containing molecules that are formed during natural processes: The body produces them as it converts food into energy. You also produce them during exercise as well as a result of environmental exposure to things like sunlight and tobacco smoke.

The radical refers to the basic chemistry of these moleculesfree radicals are unstable because they have an uneven number of electrons. Through oxidation, free radicals react with other molecules in the body by stealing their electrons. For the most part, this is normal, and even beneficial in some circumstances. (For instance, free radicals are generated by the immune system as it begins to fight invaders help destroy viruses.)

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Too many free radicals in the body, however, lead to a state oxidative stress. Left unchecked, free radicals will chew up proteins, lipids, pieces of DNA, cell membranespretty much anything that ensures the bodys cells are healthy and performing adequately. If youre looking for the appropriate metaphor, bite into an apple and let it sit in the sun for a few minutes: The insides of that juicy Golden Delicious will undoubtedly oxidize and turn an unappetizing brown color. Now imagine that happening inside your body.

Enter the humble antioxidant. We extract these from foods, and theyre powerful free-radical fighters because they willingly surrender some of their own electrons to free radicals. A balance of free radicals and antioxidants in the body keeps oxidative stress in check. During the Clinton years, scientists began to link free-radical damage to the initial stages of atherosclerosis and a few other chronic diseases. Some studies showed that people who ate fewer antioxidant-rich fruits and vegetables were at a greater risk of developing these diseases. Subsequently there was a push to not only better understand antioxidants, but also to figure out whether supplemental forms of antioxidants would stave off chronic disease.

Supplement Your Diet (But Not With Supplements)

A bunch of studies measuring the effects of antioxidants delivered via supplement delivered, well, mixed results. Clinical trials of beta-carotenes sponsored by the National Institutes of Health and completed in the 1990s showed no protection against heart disease or cancer. Another, later study, this time of vitamins E and C, found no reduction in major cardiovascular events like heart attack or stroke in 14,000 physicians aged 50 and older. (The National Center for Complementary and Integrative Health has a good rundown of all the studies and what they found.)

So what gives? Its important to note that the term antioxidant, as the Harvard Medical School points out, reflects a chemical property rather than a specific nutritional property. They act as electron donors in their quest to neutralize free radicals. In other words, you cant gorge yourself on the things. And products labeled as antioxidant-rich, as if antioxidants are some specific nutrient that were added to them, are misleading at best.

But many foods contain the antioxidantsthe vitamins, zinc, beta-carotenes, flavonoids, and other substancesthat are beneficial to your health. So instead of popping milligrams upon milligrams of supplements, prioritize eating fruits, vegetables, and whole grains. Broccoli and leafy greens are good sources of vitamin C. Chicken has lots of zinc. Almonds and avocado provide vitamin E, while, yes, berries and green tea contain polyphenolsa fancy word for plant chemicalsthat act as antioxidants.

It's kind of a boring answer, but like so many nutritional questions, eating a varied diet of fruits, vegetables, whole grains, and lean protein is ultimately your best source of antioxidant protection. Chocolate and pinot noir in moderation never killed anyone, but don't go looking for any nutritional bonus points.

How to Overhaul Your Diet With Intermittent Fasting

It's the hottest diet around right nowbut know the science behind it isn't a slam dunk.

Originally Appeared on GQ

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Here's the Best Way to Get More Antioxidants Into Your Diet - Yahoo Lifestyle

Absolutely. China has so much to offerI didnt even fully appreciate that as a Chinese person until I started studying, and now the more I study, the more Im just fascinated. Like, 80 percent of trendy superfoods have roots in Chinese culture.

China invented everything!

Kombucha: Everybody drinks it, and it was invented in China! I get goose bumps when I think about the potential of wellness culture in China. China is not very good at letting other people know what we have, which is such a shame to me.

TCM here is honestly very whitewashed. TCM is actually very creativeits an art or philosophy, but thats hard to convey, because the entire logic behind it is built upon the Chinese language, and you know how intricate the language is. So Ive just been trying to be the translator.

And not just language, but an entire worldview

Oh, absolutely. You know the Chinese nutritional concept of heating and cooling? For a Chinese person, its in our language, we automatically understand it. But I realized a lot of Americans have no idea what this meansWhat do you mean Im heated?

When did you make the transition from learning for yourself to coming up with a business concept for sharing your knowledge with everybody else?

About two years ago, when I started hosting dinners in my apartment. The first dinner was for my friends, and the second meal I advertised on Instagram, so that was the first time I got paid. From the dinners, and continuing to post content, brands started approaching me for consulting and promotions, and it got bigger.

It sounds very organic, as if you didnt set out to capital-B Build a Brand.

I probably should have been more intentional about building a brand, but thats just not megrowing organically feels better. And since Im passionate about education, my company, Five Seasons TCM, continues to offer a lot of free resources. My goals are simple: to make people feel more joy around food, to make them feel more knowledgeable around healthy eating, and to show the beauty of China.

Ever since you started posting the seasonal points on your Instagram, Ive paid more attention to the outside world and to my body. I think living in America, I had lost those instincts. Following your seasonal eating guide has made me realize how much better I feel going into this winter, but also how much of that philosophy my family followed without even thinking about it. It turns out that Chinese cuisine is already built around the seasonal points!

Exactly! Especially holiday foods, which are always seasonal. And thats true here too. For example, with Thanksgiving, you have pumpkin and warming spices, which are seasonally appropriate. But aside from holidays, eating is so nonseasonal here. Many of my consulting clients ate the same thing every daythey want three vegetables they can eat all year. Dieting takes peoples attention away from the natural world and puts the focus on food groups.

Actually, a lot of my followers are Chinese Americans. As you said, they tell me they know their roots a little better through me.

You must also get a lot of thirstiness from the mainstream wellness space. I feel like a lot of companies see someone doing something interesting and authentic, and they try to turn it into a trend.

It can be very superficial enthusiasm, like OMG!!! but without really trying to understand or learn these ingredients, this philosophy, and it shows when some of the collaboration requests I get are so off base from what I believe in. I also personally hate start-up culturepitch decks, seed roundsit drives me crazy. Its so much more about the numbers and the fundraising than actually what youre doing.

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Zoey Gong Wants to Bring Joy and Connection Back to Our Diets With Traditional Chinese Medicine - Bon Appetit