It's easy to understand why slow cookers are among the most popular cooking appliances in the U.S. They're wildly easy to use, they cut down on meal-prep time, and they do the hard work of cooking family-size meals while you work, sleep, or binge-watch episodes of Bridgerton. But that doesn't mean that there aren't dangers to slow cookers if they're not properly used (and no, we're not talking about setting fire to your home, as portrayed on the TV series This Is Us). Read on to learn more about the biggest danger of using a slow cooker, and for more health advice you can use in your own kitchen, make sure you know The Most Dangerous Way to Drink Your Coffee, According to a New Study.

As anyone who has used a slow cooker knows, it works by heating your food at lower temperatures over a longer period of time. According to the USDA's Food Safety and Inspection Service (FSIS), the optimal temperature for your slow cooker is "generally between 170 degrees and 280 degrees." It's in that temperature window, FSIS notes, that the "direct heat from the pot, lengthy cooking, and steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods."

If you're cooking poultry, you want the cooker to be set to 165 degrees. For ground meats, 160 degrees, and cooking steaks and roasts, 145 degrees. Ham, meanwhile, can be cooked at an even lower temperature: 140 degrees. But, the lower you go with your temperature, the more you're flirting with the biggest risk of using a slow cooker. According to FSIS, there is a temperature "danger zone" in which you could be exposing yourself to harmful pathogens: 40 degrees to 140 degrees.

"Pathogens are bacteria or viruses that cause illness," explains Eileen Haraminac, a Food Safety Educator at Michigan State University. "Although they usually exist in harmless quantities, they can multiply to dangerous levels if food is stored or cook at inadequate temperatures. A safe slow cooker cooks slowly for unattended cooking, yet fast enough to keep food out of the bacterial danger zone in which pathogens grow quickly."

So, if you're cooking too slowly at too low of a temperature, you could be unwittingly exposing yourself to illness. Undercooked pork and beef, for instance, may contain bacteria that include salmonella, E. coli, listeria, and clostridium perfringensall of which may result in food poisoning. According to the leading health experts at Johns Hopkins, the ugly symptoms of food poisoning include "belly cramps, watery or bloody diarrhea, nausea and vomiting, headache, fever, and belly bloating and gas." The effects can manifest themselves as soon as 30 minutes after eating undercooked food or up to three days later. "Food poisoning symptoms may look like other health problems," they write. "Always see your healthcare provider to be sure."

To ensure you don't get food poisoning, read up on some basic safety tips for properly using a slow cooker, which we've provided below. And for more pressing food safety advice, make sure you're aware of The Silent Danger in Your Kitchen That May Be Polluting Your Home, According to a New Report.

"Always thaw meat or poultry before putting it into a slow cooker," advises the Louisiana Department of Health. "If frozen pieces are used, they will not reach 140 quick enough and could possibly result in a foodborne illness."

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"Vegetables cook slower than meat and poultry in a slow cooker so if using them, put the vegetables in first," says the FSIS. "Large cuts of meat and poultry may be cooked safely in a slow cooker, however since slow cookers are available in several sizes, consult the instruction booklet for suggested sizes of meat and poultry to cook in your slow cooker. Then add the meat and desired amount of liquid suggested in the recipe, such as broth, water or barbecue sauce. Keep the lid in place, removing only to stir the food or check for doneness."

"Do not lift the lid or cover unnecessarily during the cooking cycle," advises the Louisiana Department of Health. "Each time the lid is raised, the internal temperature drops 10 15 degrees and the cooking process is slowed by 30 minutes."

"Do not use the warm setting to cook food," say health experts at the University of Minnesota. "[That function] is designed to keep cooked food hot."

"Before taking a bite, check meat and poultry with a food thermometer to make sure it has reached a safe internal temperate to destroy bacteria," advises the Louisiana Department of Health. And for more ways to stay safe while eating, make sure you're aware of all of the Crucial Food Safety Rules You're Breaking Every Day.

Continued here:
The Biggest Danger Lurking in Your Slow Cooker, Say Health Experts | Eat This Not That - Eat This, Not That

Will Stone

With the arrival of winter and the U.S. coronavirus outbreak in full swing, the restaurant industry looking at losses of $235 billion in 2020 is clinging to techniques for sustaining outdoor dining even through the cold and vagaries of a U.S. winter.

Yurts, greenhouses, igloos, tents and all kinds of partly open outdoor structures have popped up at restaurants around the country. Owners have turned to these as a lifeline to help fill some tables by offering the possibility at least of a safer dining experience.

Were trying to do everything we can to expand the outdoor dining season for as long as possible, said Mike Whatleywith the National Restaurant Association.

Dire times have forced the industry to find ways to survive. Whatley said more than 100,000 restaurants are either completely closed or not open for business in any capacity.

Its going to be a hard and tough winter, Whatley said. As you see outdoor dining not being feasible from a cold-weather perspective or, unfortunately, from a government regulations perspective, you are going to see more operators going out of business.

In recent months, many cities and states have imposed araft of restrictionson indoor dining, given the high risk of spreading the virus in these crowded settings.

Many have capped occupancy for dine-in restaurants. Some halted indoor dining altogether, includingMichiganandIllinois. Others have gone even further.Los AngelesandBaltimorehave halted indoor and outdoor dining. Only carryout is allowed.

Those who can serve customers outdoors, on patios or sidewalks, are coming up with creative adaptations that can make dining possible in the frigid depths of winter.

Embrace the Yurtiness

Washington state shut down indoor dining in mid-November and has kept that ban in place as coronavirus cases continue to surge.

On a blustery December evening, servers at the high-end Seattle restaurantCanlis huddled together in the parking lot, clad in flannel and puffy vests, while their boss Mark Canlis gave a pep talk ahead of a busy night.

The hospitality out here is exactly the same as it is in there, Canlis said, gesturing to his restaurant, which overlooks Lake Union. But that looks really different, so try to invite them into the yurtiness of what we are doing.

Canlis has erected an elaborate yurt village in the parking lot next to his familys storied restaurant.

It includes an outdoor fireplace and wood-paneled walkways winding between small pine trees and the circular tents. The assemblage of yurts, with their open window flaps, is the Canlis familys best effort to keep fine dining alive during the pandemic and a typically long and wet Seattle winter (referred to locally as the Big Dark).

Arriving guests are greeted with a forehead thermometer to take their temperature and a cup of hot cider.

It gives us an excuse to think differently, Canlis said of the outdoor dining restrictions.

The yurts are meant to shield diners from the elements and from infectious airborne particles that might otherwise spread from table to table.

Dining inside such structures is not risk free: Guests could still catch the virus from a dining companion as they sit near each other, without masks, for a prolonged period. But Canlis said there is no easy way to determine whether every member of a dining group is from the same household.

Im not the governor or the CDC, he said. Im assuming if you are there at the table, youre taking your health into your own hands.

New rules for outdoor dining structures in Washington require Canlis to consider issues such as how to ventilate the yurts properly and sanitize the expensive furniture.

What is the square inch of yurt volume space? What is the size of the door and the windows? How many minutes will we allow the yurt to breathe?' Canlis said.

The structures get cleaned after each dining party finishes a meal and leaves; during the meal service the waiters enter and leave quickly, wearing N95 masks.

Igloos, Domes, Tents: Just How Safe Are They?

Another, more modern-looking take on outdoor dining involves transparent igloos and other domelike structures that have become popular with restaurant owners all over the country.

Tim Baker, who owns the Italian restaurantSan Fermo in Seattle, had to order his igloos from Lithuania and assemble them with the help of his son.

His restaurants policy is that only two people are allowed in an igloo at a time, to cut down on the risk of those from different households gathering together.

Youre completely enclosed in your own space with somebody in your own household. These domes protect you from all the people walking by on the sidewalk, and the server doesnt go in with you, he said.

Baker said he consulted with experts in airflow and decided to use an industrial hot air cannon after each party of diners leaves the igloo and before the next set enters aiming to clear the air inside the structure of any lingering infectious particles.

You fire this cannon up, and it just pushes the air through really aggressively, quickly dispersing the particles, Baker said.

His restaurants igloos have become a big attraction.

Im particularly proud of anything that we can do to get people excited right now, because we need it, he said. Were all getting crushed by this emotionally.

Not all outdoor dining structures are created equally, said Richard Corsi, an air quality expert and dean of engineering and computer science at Portland State University in Oregon.

Theres a wide spectrum, Corsi said. The safest that were talking about is no walls a roof. And then the worst is fully enclosed which is essentially an indoor tent especially if it doesnt have really good ventilation and good physical distancing.

In fact, Corsi said, some outdoor dining structures that are enclosed and have lots of tables near each other end up being more dangerous than being indoors, because the ventilation is worse.

Dining that is truly outdoors, with no temporary shelter at all, is much safer because there are higher air speeds, more dispersion and more mixing than indoors, Corsi said, which means respiratory droplets harboring the virus dont accumulate and are less concentrated when people are close to one another.

If they have heaters, then youre going to actually have pretty good ventilation, Corsi said. The air will rise up when its heated, and then cool air will come in.

He said private pods or domes can be fairly safe if they are properly ventilated and cleaned between diners. That also assumes that everyone eating inside the structure lives together, so they have already been exposed to one anothers germs.

But Corsi said he is still not going out for a meal in one of the many new outdoor dining creations even though I know theyve got a much lower risk of spreading covid-19 than most indoor alternatives.

This story comes from NPRs health reporting partnership withKaiser Health News.

Kaiser Health News (KHN) is a national health policy news service. It is an editorially independent program of the Henry J. Kaiser Family Foundation which is not affiliated with Kaiser Permanente.

This story can be republished for free (details).

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Yurts, Igloos and Pop-Up Domes: How Safe Is Outside Restaurant Dining This Winter? - Kaiser Health News

Over the past week, we have seen an increase in the number of local cases, some of which are unlinked, and have resulted in the formation of community clusters. This could mean a wider undetected community transmission.

To reduce the risk of community transmission, safe management measures will be tightened:

Staying safe during the Chinese New Year period

During festive season, there is a higher risk of transmission as interactions in the community increase. With Chinese New Year approaching, do remember the following:

When dining out,

If you are doing house visits,

Keeping to these measures will help us avoid sparking large clusters, which may require further tightening of measures.

Surveillance testing will be carried out for stallholders, shop owners, persons in the F&B industry as well as food delivery persons operating around Chinatown. This will take place from 8 to 9 February 2021, and all individuals in the identified community groups are strongly encouraged to go for testing.

As we celebrate the Chinese New Year festivities, lets remain socially responsible and remind others to do the same, so that we can keep transmission rates low in Phase 3.

For more details, click here.

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Safe management measures and Chinese New Year - Gov.sg

Here's the secret to healthy menses for women! 

This is the world of gender equality when it comes to opportunities, priorities and choices. However, the fun fact is that equality cannot be observed when it comes to nutrition. Women must tackle a lot more responsibilities and natural body changes throughout their lifespan. For instance, they lose almost 1 mg iron per day during their menstruation flow. They undergo phases of menstruation, pregnancy, lactation, and menopause. These different phases of life demand extra energy and micronutrients compared to men of the same age.

However, how many of the women really understand this extra need of nutrition and can ensure proper supply through a proper diet. Owing to the increased toll of household responsibilities, family priorities and career aspirations, their personal nutrient needs take a backseat. This unintentional but obvious ignorance to personal nutritional needs makes women vulnerable to several disorders in their later years. In recent times, we have observed increased incidences of anaemia, obesity, polycystic ovarian disease (PCOD), decreased fertility, osteoporosis, and even severe conditions like breast cancer, cervical cancer, in women of all ages. A major cause of these disorders can be attributed to the faulty nutrition.

However, dealing with this can bequite easy for women. The simple solution would be to understand the basic nutrients she needs to consume and adapting a healthier, stress-free lifestyle. Although, a holistic diet comprising of all major nutrients like carbohydrates, proteins, fibre, fats and vitamins & minerals are always essential for any person, considering the specific needs of a womans body, some nutrients deserve keen attention.

These are the must-have nutrients for her to have a healthier lifecycle:

Iron:As we all know, iron is an essential nutrient, which is most useful for maintaining haemoglobin levels. Women in general need more than double the quantity of iron than men due to the loss of blood during periods - They lose almost one mg iron per day during their periods. Hence, a woman, especially in her reproductive phase must ensure optimum iron supply through her nutrition or some natural supplements.

Calcium:It is very essential to maintain bone and muscle strength, and also for hormone release. Although it is the most abundant mineral in human body, most of the women fail to meet the daily requirement though diet.

Magnesium: Magnesium is an essential element for healthy bones and blood vessels. It helps improve bone mineral density and in turn reduces the risk of bone fractures and osteoporosis. It is also important in controlling cramps and mood swings during the menstrual cycle.

Zinc:It is one of the most important nutrients in the production of oestrogen and progesterone, which are female reproductive hormones. It also helps to ease menstrual cramps.

Folic acid and other B Vitamins:These are some basic essential vitamins which are responsible for good energy and mood during the periods. Folic acid has an additional role in helping in the proper growth and development of baby in womb. These vitamins are also helpful in maintaining healthy skin, nails and hair structure.

Omega 3 DHA: It is an important fatty acid which helps in preventing inflammatory conditions like headaches and cramps during periods. Most of the vegetarian diets lack in sufficient supply of this nutrient, hence, a natural vegetarian source DHA can be supplemented to meet the nutrient requirements.

Herbs like Shatavari and Haldi:These are some of the common traditional herbs which have been supplemented in womens diet since generations. Ayurvedic literature mentions about the potential benefits of these herbs acts as a uterine tonic, gives strength to bones, anti-inflammatory, maintains natural hormonal balance, lactation enhancer and potential anti-oxidant. These herbs have also shown benefits in preventing and managing different types of cancers.

However, maintaining a healthy diet isnt that easy, considering the everyday life challenges faced by women. Thats where nutraceuticals or dietary supplements come into the picture. These products are specially designed to complete the nutritional needs that remain unaddressed in everyday chaos.

Products likeNaturamore for WomenandNaturamore Womens Wellnessare herbal and safe for consumption. They comprise all the essential nutrients mentioned above. Additionally, they help to balance the hormonal system, support menstrual irregularities, make the bones and muscles healthier, and nourish the skin, hair and nails. Given that we cannot change the lifestyle we have, at least we can make these herbal nutraceuticals a part of our daily diet regime.

Still looking for the secret? -Right nutraceuticals containing essential nutrients is the secret to have healthy menses. They help you stay active and happy across all the phases of life!

For more details aboutNaturamore products, clickhere.

(This is a sponsored article)

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The secret to healthy menses for women! - Times Now

Ramesh Khatri, President of the Poultry Federation of India and Supporter of the Right To Protein Initiative asserts, While it is important to exercise caution, consumers should not believe myths and misconceptions doing the rounds, and reduce their protein intake. Consuming meat and eggs are safer when sourced from hygienic sources, i.e., from poultry owners and farms that rear poultry fed with antioxidants, vitamin C and E, selenium and soy while maintaining proper biosecurity measures. Additionally, properly cooking meat and eggs at high temperatures using stove-top methods is a safe measure to kill the virus in areas with outbreaks. It is important to continue maintaining a fine balance of nutrition and make informed decisions around dietary changes during this time.

According to various health organisations including AIIMS, WHO and USFDA, the risk of the virus on human health is low, and cases of virus spread in humans have been linked to home slaughter as well as handling of meat from infected birds before cooking. When it comes to human consumption of poultry, guidelines issued by the World Health Organization (WHO)[1]state that it is safe to eat chicken and eggs as long as it is properly prepared and cooked at temperatures above 70 degree Celsius. It is also advisable to cook cold cuts before serving and prepare eggs in ways where the yolk is not runny or liquid.

For consumers temporarily avoiding the consumption of poultry, vegetarian sources of protein, including soybean, lentils, quinoa, nuts and seeds are viable options to ensure protein intake is maintained at optimal quantities to fulfil daily macronutrient requirements.

Right To Protein recommends staying up to date with advisories issued by the Indian government and public health authorities.

About Right To Protein

Right To Protein is India's first awareness initiative to educate citizens about the importance of adequate protein consumption for better nutrition, health and wellbeing. #RightToProtein initiative aspires to build knowledge of different types of protein sources amongst Indians, especially plant protein, to meet larger nutritional goals. Right To Protein aims to develop an ecosystem of professionals to drive protein awareness and debunk myths and misconceptions about protein as a critical macro-nutrient for human health and of many protein foods sources. The ecosystem will aim to improve production and consumption quality and consistency of both, plant and animal proteins. Right To Protein is supported by several like-minded Indian and global individuals, academicians, professionals and institutions. The initiative is open for who would like to join and/or contribute in any capacity, including providing knowledge, technical support or as promotion partners. For more information, visit http://www.righttoprotein.com

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Right To Protein Initiative, in Association With Poultry Federation of India, Share Guidelines on Safe Poultry Consumption - Business Wire India

Every child has the right to survival, a fundamental right which the Regional Health and Nutrition Technical Advisor will work to uphold through programming and advocacy. The Regional Health and Nutrition Technical Advisor will use their in-depth contextual understanding, technical expertise, and relationship building skills to provide a critical link between Save the Children's global health and nutrition team and country level technical work, strengthening our representation and programme quality oversight at the regional level. They will contribute to building capacity and fostering networks across our 12 country offices in both humanitarian and development contexts. Areas of particular focus for Health in East and Southern Africa (ESA) include Maternal, Newborn and Child Health (MNCH), Adolescent Sexual and Reproductive Health (ASRH) and health systems strengthening. In addition, they will support a growing portfolio of nutrition work, specifically focused on maternal, infant and youth child nutrition, along with integrated nutritional analysis and programming. The role supports regional advocacy and influencing, particularly focused on newborn survival, universal health coverage and pneumonia prevention and treatment. They are the coordinating point person for health crises and large-scale outbreaks in the region, specifically facilitating access to technical resources and support for response to epidemics such as Ebola, COVID, measles and cholera. They will provide Quality Assurance and demand driven TA to COs, in line with regional priorities and design and input to implementation and monitoring of regional health programmes. The position plays a pivotal role in strategy design, capacity building, advocacy, representation and resource mobilisation.

Duration: 12 months

Qualifications and Experience

Essential

EXPERIENCE AND SKILLS

Desirable:

Please apply in English saving your CV and covering letter as a single document, including your salary expectations for this role. To see a full a job description, please visit our website at

The position can be based anywhere in the East and Southern African region where we have a Country Office, and where legally allowed to work

We need to keep children safe so our selection process reflects our commitment to the protection of children from abuse. Employment is subject to our Child protection standards including background checks and adherence to our Child Safeguarding Policy

Save the Children is an equal opportunity employer and seeks to employ and assign the best qualified talent.

Disclaimer:

Save the Children International does not charge any kind of fee at whichever stage of the recruitment process and does not act through recruitment agents

Read more here:
Regional Health and Nutrition Technical Advisor - ReliefWeb

Buying organic food, which tends to cost more than conventional food, is not essential, he added.

In 2012, the A.A.P. published a clinical report that said that diets rich in organic produce, dairy products and meats might lower your exposure to pesticides and potentially drug-resistant bacteria, but theres no evidence to suggest that organic foods provide more nutritional benefits than conventional foods.

Whats most important is that children eat a healthy diet rich in fruits, vegetables, whole grains and low-fat or fat-free dairy products, whether those are conventional or organic foods, one of the reports lead authors said in a news release at the time.

You can also save money by buying fruits and vegetables in bulk. A three-pound bag of organic Gala apples at a Whole Foods in Brooklyn, for instance, costs $4.99. If you bought that same amount of apples individually, it would cost about $7.50.

Vanessa Rissetto, a registered dietitian and acting director of the dietetic internship program at New York University, also suggested other money-saving tips: Sharing a community-supported agriculture (C.S.A.) membership with another family can be cheaper than purchasing one yourself. Or you can buy fruits and vegetables from companies that offer ugly organic produce at a deep discount.

Finally, even if your child isnt attending school in person, check to see if their school is still providing school lunches, which are required to include fruits and vegetables, said Diane Harris, a lead health scientist at the C.D.C. and one of the study authors.

Keeping plenty of easy-to-access fruit and vegetable options within your home can improve the odds that your teenager will choose nutritious foods to munch on, the experts said.

Teens tend to be hungry and are often scavenging for food around the kitchen and pantry, said Dr. Natalie D. Muth, a pediatrician and nutritionist in Carlsbad, Calif. If the fruits and vegetables are easy to access, they might choose to snack on them. This especially works if there arent a lot of other processed snack foods easily accessible.

Link:
5 Ways Teens Can Get More Fruits and Vegetables Into Their Diets - The New York Times

When life throws us a curve ball, we must adapt and change our plans as need be. Its tempting to hit pause when things go awry, including a global pandemic that has knocked us off course for almost a year. Resist the urge to put your plans on pause until things return to normal, because they never do. This time of year, weight loss is one of the most popular resolutions. Here are six common reasons we hit pause or give up:

1. Commitment. One of the biggest mistakes in all of dieting is to shift from one approach to the next, but never really sticking to one thing. Diets are notorious for producing only temporary success. But when the diet fails, we blame ourselves. Diets have a 95% failure rate. Yet because we achieved temporary success, we blame ourselves rather than the diet that is near impossible to follow.

Most dieters say that its harder to maintain the weight than to lose it. Healthy eating is a lifelong process. The more you commit to behavior change because you believe in the process, the more the process is likely to work for you.

This 4 bedroom, 3 bathroom home in Colquitt County is located on Cherokee Road, in close proximity to downtown Moultrie, PCOM, Colquitt Regional Medical Center and Sunset Country Club. Click for more.

2. Impatient. There is a natural tendency to underestimate the time needed to reach a goal. Everything seems to take longer than we think that it should! When a goal takes longer than we think it should, then its easy to feel defeated, get discouraged and be tempted to give up the goal. In setting goals, it is important to be realistic about the time needed to achieve a positive, long-term change in behavior.

3. Difficulty. Not only does everything take longer than we think it will, it requires more hard work. Dieters often confuse two terms that appear to be the same but are quite different; simple and easy.

We want to believe that once we understand a simple concept, it will be easy to follow a plan and achieve the outcome we want. If this were true, everyone who understood that they should eat a healthy diet and exercise regularly would be in good shape. Diet books are almost always at the top of the best-seller lists.

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In setting goals, it is important to realize and accept that real change will take real work. Change takes some sacrifice. Understanding the price of success in the beginning of the change process will help prevent disappointment that can occur when challenges arise later in the change process.

4. Priorities. Dont underestimate the distractions and competing goals that will invariably show up once you set your goal. Be aware that something may come up to throw you off course. This distraction could be an unexpected problem or an opportunity. If you assume that unexpected distractions and competing goals will occur, then youll feel more prepared when it happens. By planning for distractions in advance, you can set realistic expectations for change and be less likely to give up on the change process when either special problems or special opportunities emerge.

5. Rewards. Dieters tend to become disappointed when the achievement of one goal doesnt immediately translate into the achievement of other goals. For example, a dieter who loses weight may give up on the weight loss effort when no one takes notice.

Theres usually some desire beyond just losing the weight. What do you want the weight loss to do for you? Make you more confident, more socially at ease or simply improve your other overall wellness? Think of any long-term goal, like weight loss, as an investment in yourself and your own development.

6. Maintenance not taking a long-term approach. One of the first reactions of many dieters upon reaching their weight goal is to think, This is great. Now I can eat again. Lets celebrate with some pizza tonight. Of course, this mindset leads to future weight gain and the yo-yo effect that is, unfortunately, so common in dieters. Losing weight and keeping it off is far more than eat less, exercise more. It is a mindset.

Even without a pandemic, there will always be excuses we can find to skip the gym. There will never be a perfect time to get fit. So, stop hitting pause. Learn to adapt to changes as need be so you will succeed.

Perry Buchanan, owner of PT Gym, is certified as an exercise physiologist through the American College of Sports Medicine, and fitness nutrition specialist through the National Academy of Sports Medicine. Email him at perry@ptgym.com. Follow @ptgym on Twitter.

More here:
PERRY BUCHANAN: Resisting the urge to hit pause - The Albany Herald

When you think about heart disease, you may imagine an overweight, older male experiencing heart palpitations and chest pain. Thats definitely valid, but also be aware that heart disease is not one-size-fits-all it has a wide variety of symptoms and affects individuals of all ages. It is currently the leading cause of death for men, women, and people of most racial and ethnic groups in the United States, according to the Centers for Disease Control and Prevention.

Even though heart disease is pretty common, it can be preventable 80% of the time, according to the American Heart Association. Now, youre probably wondering, if heart disease is preventable, why are rates still so high? This is attributed to the Standard American Diet (SAD) which consists of processed foods high in sugar and fat and the sedentary lifestyle adopted by most individuals in our country. It goes way back to the beginning of the 20th century, where heart disease was an uncommon cause of death in the United States. By mid-century, it had become the most common cause. Some historians attribute it to the lack of physical activity as the majority of Americans started using automobiles as a mode of transportation. Others attribute it to harmful changes in Americans diet, where people consumed more processed foods, saturated fats, and added sugars, according to this study. Unfortunately, many are still engaging in this lifestyle today despite knowing a healthy diet and regular exercise has the power to reverse heart disease.

Dr. Heather Shenkman, MD, FAAC, a vegan cardiologist and athlete, is on a mission to help individuals regain their health and maintain a healthy heart focusing on healthy lifestyle changes. In her practice, she takes a whole-person approach treating food as medicine by promoting

plant-based food choices in addition to regular exercise habits. In an exclusive interview with The Beet, Dr. Shenkman walks us through her journey to becoming vegan, the benefits of a plant-based diet for cardiovascular health, and her personal favorite vegan meals. She leads by example when it comes to lifestyle and has blossomed into an endurance athlete fueled entirely by a vegan diet. Her advice will motivate you to add more plants and movement to your life, which will nourish your body and leave you feeling full of life.

Dr. Heather Shenkman: I became a vegetarian while in high school, because of my love for animals. I was a vegetarian throughout college and medical school, but I became a vegan during my cardiology fellowship. I had originally become a vegetarian because of animal cruelty. However, as I learned more about the plight of farm animals, I felt like it was the right thing to do to also cut out dairy and eggs. I became fully vegan during my cardiology fellowship. During my research at that time, I had read about the work that Drs. Esselstyn and Ornish had done to successfully reverse heart disease with a plant-based diet. So since then, about 16 years ago, Ive been a vegan.

HS: I've always been active physically in one way or another. In 2005, the same year I adopted a vegan diet, I was recovering from a foot injury, and could not do the running that I used to do to stay fit. As a result, I took up swimming and road cycling. Once my foot healed and I started running again, I asked my spin instructor, who was an avid triathlete, to coach me for my first triathlon, the Finger Lakes sprint triathlon, in September 2005. I had so much fun training, meeting other triathletes, and racing, that I was hooked!

HS: My interest in cardiology initially stemmed from an interest in being able to make an impact in my patients' lives, and honestly didn't have anything to do with a plant-based diet. I didn't go plant-based/vegan until the second year of the cardiology fellowship. I used every chance I could to encourage my patients to make better diet and lifestyle choices. But, back then in 2005, there wasn't much understanding of plant-based diets, this was before Forks Over Knives and before most people had any understanding of the word "vegan". As time has gone on, it's become easier to encourage patients to adopt more plant-based styles of eating.

HS: I encourage my patients to eat more fruits and vegetables. That's always a good starting point.We talk about minimizing processed food, restaurant food, fried foods, soda, and sweets. We agree that years of animal products, fast food, junk food, lack of exercise, and smoking have all contributed to their current state of health. We also agree that in order to do better, some of those habits need to change. To help guide them in the right direction, I advise them to watch the Forks Over Knives documentary and frame a whole-food, plant-based diet as the healthiest choice. Since no other diet has been shown to reverse heart disease, I tell them that the closest they can come to this diet as possible is best for their heart.

HS: I wanted my patients to know the basics of heart disease and that they can make an impact on their own health. I talk about how to incorporate better eating habits and incorporate more exercise, and how to find joy in it all. Now, I recognize that not every patient who walks into my office is going to walk out a vegan. In fact, most wont. My goal as a cardiologist is to provide my patients with the best information on how to improve their heart health and reduce their risk of cardiovascular events.

HS: I give them literature, in particular, the Physicians Committee's "Vegetarian Starter Kit". It reinforces a lot of why a plant-based diet is a healthy choice and provides meal ideas. I try to frame diet change as an adventure, not deprivation, a chance to try new foods, and something that will help them to feel better and improve their health.

HS: For breakfast, I love oatmeal or a homemade smoothie. Many mornings, I will make a smoothie bowl for myself and my 17-month-old daughter Ava; I add a banana, an orange, frozen strawberries, a couple of chunks of carrot, and maybe a tiny amount of broccoli, unsweetened soy milk, oats, dried coconut, flax and chia seeds to my Vitamix. I also love cooking up a shepherd's pie with lentils and veggies and mashed potatoes on top.

HS: So many of my patients tell me that they are not used to eating vegetables.But also, much of my motivation to advocate for healthy meals in schools is that I now have a young daughter and want her to be healthy. We know that our preferences for foods start early in life. If we can introduce children to healthy foods when young, this will shape their taste buds for years to come.

HS: I'm proudest of earning a medal at the Maccabiah Games in Israel in 2013. I competed in the "Maccabi Man and Woman" Competition, which was a four-event competition occurring within a week, including a time-trial bike race, a half marathon, an Olympic distance triathlon, and a 5-kilometer swim. It was challenging not only to compete in these events but to do so in such a short amount of time, in very hot weather.

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A Cardiologist and Athlete Says a Plant-Based Diet Is the Key to - The Beet

FORT LAUDERDALE, Fla., Jan. 22, 2021 /PRNewswire/ --There is no end to the number of dietary plans and options constantly parading through the Western world these days. Atkins enabled people to beef up their diets, Paleo is still helping dieters hunt down their meals, and South Beach had its day in the sun. One diet that has gained an unusual amount of traction in recent years is the keto diet.

There are many nuances to the keto diet. In addition, as is the case with most popular diets, keto has gained a bit of a "crowd-sourced" feel over the last few years. Everyone has their own opinion and version of just how keto should be done.

That said, there are still several unique factors to the keto diet that tend to show up in most variations. Primarily, the keto diet always aims to help an individual reach a metabolic state of ketosis. This is where fat replaces glucose as the primary fuel for the body. This is difficult, as bodies tend to prioritize carbs and sugars if anything is available. Naturally, then, a keto diet often involves a significant reduction in foods of this nature.

This introduces a bit of a problem. Whenever a food group is largely removed from a diet, it risks the potential of losing any unique nutrients that it typically provides. While keto is an effective diet, it often requires the near wholesale removal of food groups like grains as well as certain fruits and natural sugars like syrup or honey.

It's a problem that the health and wellness experts at Suraksha Naturals had well in mind when they released their line of Keto-Veyda supplements. The robust line of products provides a variety of nutrients that have specifically been selected to fill in the gaps created by a keto diet. In the words of the company, Keto-Veyda supplements are meant to "help the body recover the nutrients that might be lost to a conventional keto diet."

This isn't just a nice idea. It's a crucial step in making the keto diet work. If the diet helps individuals lose weight at the expense of compromising their body's long-term health, it's absolutely not a good exchange.

As long as the keto diet maintains its popularity, it's important that options like Keto-Veyda's product offering remain available. Fortunately, Suraksha Naturals has been busy expanding its international footprint to include both the U.S. and e-commerce markets, increasing the odds that it will continue to remain available for the foreseeable future.

Please direct inquiries to:Nico Wheeler(954) 943-4399[emailprotected]

SOURCE Suraksha Naturals

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Health and Wellness Brand Suraksha Naturals Fills in the Gaps Created by a Keto Diet - PRNewswire