If you typically pay a visit to your local beauty salon for a summer bikini wax, but are skipping out this year due to the coronavirus pandemic, there are still ways to groom yourself relatively safely at home.

Women have been removing hair from their bodies since ancient times when the first razor was invented, but the removal of pubic hair has only become fashion-forward in the past few decades.

Gynecologists also warn against practices that rip hair from the skin's follicles due to their potential to cause genital-area skin infections and to remove hair that exists to protect the genitals.

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In her new and New York Times best-selling book "The Vagina Bible," gynecologist Dr. Jen Gunter explains why the majority of pubic hair removal methods aren't great for your body, even though it may seem like a bald vulva is cleaner than one with hair.

Methods that remove pubic hair from the follicle it grows out of, like shaving, waxing, and sugaring, can lead to ingrown hairs too because these options can result in part of the hair breaking below the follicle's surface. Then, inflammation from the removal method blocks the hair follicle so the remaining hair bends and grows inside the follicle, leading to what is known as an ingrown hair.

Ingrown hairs can also become infected if bacteria gets stuck in the hair follicle.

Although taking precautions like shaving after your follicles are opened in the shower or prepping your skin with soap or shaving cream may prevent ingrown hairs, there's no way to completely eliminate that risk, Gunter wrote.

Trimming and abstaining from grooming your pubic hair are the only ways to completely prevent inflammation and potential infection, since these two methods don't affect the hair follicle.

"This doesn't mean that you should do it, as my technique has never been studied," Gunter wrote. "I accept that pubic hair removal has risks, but I prefer that it doesn't stick out of my underwear."

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5 precautions you should take when waxing your pubic hair, according to the doctor behind 'The Vagina Bible' - Business Insider India

As you get older, its important to continue to eat nutritious foods to maintain good health. Eating can also be a very socially enjoyable experience. You may find your appetite changes as you age and it may also become difficult to buy groceries and prepare meals. Not eating enough of the foods you need every day can mean that you may not meet your needs for essential vitamins, minerals, fibre and macro nutrients, such as protein and energy (kilojoules or calories).

Protein is a key nutrient that is essential in your daily diet. Many parts of our body are protein-based, including brain cells, muscles, skin and nails. Protein needs to be eaten daily to help cells grow and repair and to maintain muscle mass and strength. Good sources of protein include lean meats, chicken, fish, eggs, dairy products, nuts and legumes.1

Fibre is equally important as it helps with bowel regularity and can help with treating constipation. Getting older, as well as lifestyle factors such as a change in routine and not eating enough fibre, can all contribute to constipation. Increasing how much fibre is consumed, as well as drinking more fluids and regular exercise, can all help towards maintaining good bowel health. Good sources of fibre include wholegrain cereals, fruits, vegetables and legumes.2

To maintain a healthy weight, you need to make sure you consume enough energy for your needs based on your age and activity levels. Energy is derived from various foods and drinks we consume every day. Consuming more energy than our bodies need means it is stored as fat. Not enough, and our weight may start to decrease. If losing weight unintentionally puts you below your healthy weight range, it is important to speak to your GP or dietitian.3

A delicious and nutritious way to enjoy fruit and gain extra energy, protein and fibre in your day is with SPC ProVital Fibre Right + Protein Apple Puree. This convenient, Australian-grown fruit snack packs a punch, providing an extra 668 kJ of energy, 10.3 g protein and 7.0 g fibre. SPC ProVital comes in portion-controlled, easy-open packaging which has been specifically developed using the guidelines established by Arthritis Australia and aims to provide a more accessible fruit snack for consumers with fine motor skill difficulties.

SPC is pleased to announce a partnership with Atlas McNeil Healthcare Community. With easy-to-use online ordering and delivery direct to your door, SPC ProVital products are now available to assist with your nutritional needs, safely and conveniently.

Click the link to take you directly to the Atlas McNeil Community site. https://www.amhcommunity.com.au/products/nutritional-supplements/spc-provital

References

More here:
Are you getting enough protein and fibre? - Australian Hospital + Healthcare Bulletin

GWYN THOMPSON

Among many other health awareness topics in June, one this month is Cataract Awareness Month. As many health-related appointments have been postponed due to COVID-19, its important to do what you can to take extra self-care measures through this uncertain time. According to an organization called Prevent Blindness, women are at higher risk than men for many eye diseases and one in four has not had an eye exam in two years. Eye diseases include age-related macular degeneration, glaucoma and cataracts.

Healthy vision can easily be taken for granted and Prevent Blindness states there are many steps we can take to prevent blindness such as quitting smoking, awareness of family history of eye disease, awareness of eye changes during pregnancy, getting regular eye exams, wearing UV-blocking sunglasses and brimmed hats outdoors, and using cosmetics and contact lenses safely.

But there are many ways nutrition can possibly slow progression and possibly prevent eye disease. Clinical Interventions in Aging, Todays Dietitian and the Academy of Nutrition and Dietetics suggest there is evidence that dietary antioxidants and anti-inflammatory foods may provide benefits to the aging eye. These nutrients and their sources are listed below.

Vitamin A

Vitamin A is a fat-soluble vitamin involved in the development of the eye. High intake of fruits and leafy green vegetables high in vitamin A have shown a possible reduction in risk of glaucoma, according to a study discussed in Therapeutic Advances in Chronic Disease. Sources of vitamin A include kale, turnip/mustard/collard/beet greens, broccoli, carrots, pumpkin, sweet potatoes, cantaloupes, papayas, apricots, pink grapefruit and red peppers. Be sure to eat these foods with a healthy source of fat like olive oil or avocado.

Vitamin C

Vitamin C is a water-soluble vitamin that functions as an antioxidant, preventing cell damage. The American Optometric Association reports that consumption of vitamin C can decrease the risk of cataract development and when consumed as a part of an overall healthful diet, it can slow the progression of AMD and loss of visual acuity. Dietary sources include citrus fruits such as grapefruits, oranges, papaya, red and orange produce such as tomatoes, cantaloupes and peppers, broccoli, Brussels sprouts, cabbage, cauliflower and berries. A good meal- or snack-planning tip is to always include a serving of these fruits or vegetables with every meal or snack, such as raw cauliflower and broccoli with an olive oil-based dressing or dip.

Omega-3 Fatty Acids

Omega-3 Fatty acids are a type of fat that aid in visual development and retinal function according to American Optometric Association. One study showed self-reported data of high intakes of food sources of Omega-3 fatty acids slowed progression of AMD by 30%, according to the American Academy of Ophthalmology. Omega-3s also act as an anti-inflammatory food. Omega-3 is found in salmon, sardines, tuna, herring, flounder, king crab, walnuts, flax and chia seeds. Top any meal with ground flax and add chia seeds in yogurt or smoothies.

Zinc

Zinc is a mineral that plays an important role in antioxidant and immune function, as well as the health of the retina according to Clinical Interventions in Aging. Zinc absorption has found to be lower in those consuming vegetarian and vegan diets. Foods rich in zinc include nuts, beans, beef, cheddar cheese, yogurt, crab, milk, chicken, cheddar cheese and some cooked multigrain cereals. For those following more plant-based diets, top oatmeal with an ounce of almonds or cashews for a zinc-rich meal.

Green Tea

Antioxidants prevent cell damage; a cup of green tea contains catechins, which are responsible for the antioxidant properties according to the Academy of Nutrition and Dietetics. Black tea is also a source of catechins but in lower amounts.

Above all, use the My Plate diagram at choosemyplate.gov for tips related to healthy meal planning. Fill up half your plate with fruits and vegetables to provide these wonderful antioxidants and phytochemicals to help protect against disease. Enjoy the Farmers Market this spring and summer to support your local farmers.

Gwyn Thompson, RDN, LDN, CDE is a clinical dietitian at Vidant Nutrition & Weight Loss Clinic and can be reached at gwyneth.thompson@vidanthealth.com or 252-847-9908.

Read more:
Nutrition for eye health - Washington Daily News - thewashingtondailynews.com

Despite the relief at Harry having returned safely from being lost in the jungle, or perhaps because of it, Betty fell sick with a bad cold throughout June 1944.

She mentioned her illness regularly in her diary entries, and on Friday, June 23, wrote: Felt hopeless. Still carrying on though. Very busy in shop. She had no option but to soldier on.

Then the next day relief came as she rather graphically told her diary that the gathering burst. Felt loads better. Whatever had been blocking up her entire head had finally succumbed to her efforts to see it off.

But it wasnt just Bettys illness which improved that month, so did the course of the war.

Son Chris recalls: On June 5 as I walked to school, I saw hundreds of lorries parked all along the A34 through Newcastle.

The Yankee soldiers in them were part of the enormous line stretching all the way down to the south coast in readiness for Operation Overlord.

They asked us schoolkids if we would like some chewing gum (which we had never had in our lives) and even if our mothers would like nylon stockings! The next morning they had all gone. Bound for Normandy.

By the end of Tuesday, June 6 D-Day Betty was able to tell her diary that the second front opened as news was broadcast on the radio of Allied successes.

She kept track of what was going on via the radio broadcasts which informed an expectant nation of the progress being made, turning the initial Normandy bridgehead into a secure foothold in north west France that would eventually turn into a sweeping and victorious thrust towards Berlin.

Betty was aware of the momentous events that were happening, but recognised instinctively that her role was to look after home, family and neighbours.

Bringing up her nibs was a priority, as was ensuring the shop could provide food for the community.

That was the unsung contribution to winning the war of the civilians of all ages and professions who remained at home. There would be no medals for them, only joy and relief when it was all over.

So, the news was good, and Betty could now breathe a sigh of relief that Harry wasnt involved in the struggle to gain a foothold in Europe and the ferocious fighting in Normandy.

On the other hand, nor did she have any idea when she might see him again.

At least he was alive. As the armies fought their way across Europe into Germany during late 1944, things began to ease up in England.

Food became more available, partly because that summer produced a good harvest, but also because the war in the Atlantic had been won and supplies were now reaching the UK, especially from America.

Betty recalls: We were so privileged living in a grocers shop having dry goods, bacon, fruit and veg; potatoes, carrots, beetroot, cabbage, swede, apples, oranges and pears.

There were many things even we couldnt have, though. I was about six or seven-years-old before I saw a banana, and we only ever had tinned peas or dried ones which had to be soaked overnight before eating.

There were no cereals for breakfast, and cakes were made with dried egg, not fresh ones.

Tea would be sandwiches of crab or meat paste, followed by tinned fruit and custard, jelly if lucky. Rice and tapioca puddings were popular in our house.

I am not sure if my friends were ever able to have those. Welsh Rarebit was a regular teatime dish, also toasted cheese, but that took more cheese, which was rationed.

The dripping from roasted meat was always saved in a dripping jar so we could have dripping on toast for supper before we went to bed.

Chris remembers: When the oatcake shops normally the front rooms of terrace houses could get the ingredients, we could also occasionally buy the traditional North Staffordshire oatcakes, somewhat meagre versions of the post-war great breakfast dish, but a welcome addition to our diet.

There would be a hot plate on which oatcakes and the sweeter version, pikelets, would sizzle, and the oatcake man would either serve you through his window or through the front door; gorgeous fresh sizzling ones straight from the griddle. We collected ours at 7.30am on a Sunday morning for our Potters Breakfast.

Then, on Thursday, June 8, Betty was able to record that her mother, Gertrude, was able to leave hospital after her final treatment for cancer. Life had just got a whole lot better. But in these uncertain times could it last?

To cheer herself up over the summer, Betty would visit her mother in Stone regularly on a Sunday, keeping track of every visit in her diary. But the trips also allowed her to catch up with her younger sister Nancy, known as Nan, with whom she got on famously.

Nan would also often pop over to Newcastle on the train and bus to see her older sister, nephew and niece.

Betty greatly appreciated the help and wrote in her diary: Nan came over. Great kid.

She recalls: My mothers younger sister was in the ATS (Auxiliary Territorial Service, based in Bicester) and when on leave she came to see us.

She was often tired and one time, whilst asleep, I saw the start of a ladder in her uniform khaki tights and I crept over to her and enjoyed fiddling and watching the ladder slowly get bigger.

She didnt stir at all, but wasnt she furious when she woke up?!

Chris recalls: I can remember that she [Nan] took her turn bathing Elizabeth and myself in the tin bath in front of the living room fire, and occasionally in the big bath in the back kitchen, which was under a table top which fitted over it, making it a triple purpose bath/table/work-surface.

Nan, Molly and Flo were the very best of aunts, and Uncle Bill Haynes, a twin brother of Molly, the best of uncles.

He lived near his sisters with his wife Doris (a primary school deputy headmistress), and would often take me off to see him at work as a carpenter in the Haynes family business a wheelwright and undertakers.

He also made small items for me. His greatest present to me was a small replica of a farm cart, skilfully made and beautifully painted in green, with red handles and gold lines. I loved it.

Letters between Harry and Betty were now flowing freely, but all that meant was that Betty had something new to worry about.

Harry had become so thin and weak during his escapade in the jungle that he was hospitalised behind British lines, deep in the Himalayas, shortly after his return.

It then became apparent that he had become infected with some unknown bug or virus, quite likely malaria or yellow fever, possibly even both.

Although his life wasnt immediately threatened, Harry became very ill. Unbeknownst to Betty, he had also been wounded by schrapnel in the arm, but he didnt bother her with that information.

Indeed, Harry never clarified exactly how that happened, even after returning home. As with so many veterans, he didnt talk about his experiences of war.

The news of Harrys hospitalisation was another low point in the rollercoaster that was becoming 1944 for Betty.

She wrote in her diary on Monday, July 31: Feeling very tired and lonely.

The two years apart from her beloved husband, waiting for letters to arrive, had taken its toll.

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Continuing the fascinating story of Bettys War as husband Harry returns safely - Stoke-on-Trent Live

By Kye Saunders

In light of COVID-19, local restaurants are learning how to best cater to guests without having the opportunity to serve them in person. If we cant go into our favorite restaurants, how, then, can we best recreate that in the safety of our own homes?

Local favorite La Septima Caf has cultivated a new way to do just that with family meals and a thriving to-go business. With their dining room closed, the owners of La Septima Caf, the Fernandez family, took matters into their own hands and pivoted the focus from delicious food in an authentic Ybor atmosphere to bringing their food safely to their customers.

Not only does La Septima Caf offer delivery and take out, but now they offer family meals. Diners can choose from any of the restaurants signature dishes, including Ybor classic ropa vieja, slow-cooked shredded flank steak that originates from Cuba and literally translates to old clothes.

The lore on how the dish got its unique name is that the man who created the recipe was so poor that people upon seeing the dish thought that he was feeding his family torn up old clothes. By ordering in from La Septima Caf, you are choosing not only to support a local business but also taste food with a rich and beautiful history.

When the restaurant is set to open back up is to be determined, according to La Septima employee Sky Ray.

When we do open it back up, we want it to be done correctly and safely, said Ray.

In order to serve customers who cant make the drive to the restaurant, La Septima has partnered with Mobile Meals and Door Dash to offer delivery. Each family meal comes with rice, the choice of tossed salad or black beans, Cuban bread with olive butter and one 2-liter bottle of Coke, Diet Coke or Sprite.

Each family meal serves four for $47.95 with the exception of the Bistec Milanesa (Cuban breaded steak), which is $49.95. Orders can be made online at laseptimacafe.com or over the phone by calling 685-0502. La Septima is located at 702 W. Lumsden Rd. in Brandon.

More here:
La Septima Caf Adapts With Family Meals And A Thriving To-Go Business - Osprey Observer

SUMMER holidays have begun and just as my son had started to moan about it not being fair that we could not go on holiday this year, mother nature responded by bringing us a heatwave. As lovely as it is though, we have to remember that we are still in the midst of a pandemic, that the virus has not gone away and that it is more important than ever to follow government advice regarding infection control but also how can you keep yourself safe in the sun?

Temperatures are set to soar even higher next week and chances are that you will want to get out and bask in the sunshine with your friends and family. Aside from the risks of contracting the virus, there are many other things you must watch out for because heat can make you feel unwell and in severe cases can even land you in hospital if not careful.

So this week I thought I would share with you some tips to help keep you and your family safe and well in the hot weather whilst also still being able to have some much needed fun!

Hydration

On a normal day, when you are busy with life, it is very easy to forget to drink water. In hot weather, we actually need more water than usual. People tend to reach for soft drinks or alcohol, neither of which hydrate. Naturally we sweat more too so the body struggles to keep on top of its fluid levels, leaving you deplete.

In corona-times, tendency for good habits have also slipped for many and all these amount to feelings of sluggishness, feeling tired all the time but also can cause you to have a dull, frontal throbbing headache or bring on a migraine.

So, I advise to keep a litre bottle filled at all times and carry this with you, remembering to re-fill 2-3 times a day. You will feel better for it.

Sunscreen

No matter what your background is, sun cream is vital for all from the babies to the elderly. This year we are seeing a higher than usual UV exposure which increases risks of skin conditions namely cancer. Keep yourself protected and lather it on. Wear sunglasses and sun hats to protect the face and head and keep out of the midday sun.

Sleep

Heat negatively impacts sleep which in turn makes everything feel awful. Keep the curtains during the day closed to keep the sun out. If you have a fan, you could place big bowls of iced water in front of it to keep the room cool.

Blackout blinds are great because it gets very bright very early which can hinder the quality of sleep you are getting.

Another tip a patient once gave me was to put my bed sheet in the freezer. I tried it last week and it really did cool things down. Worth a try for a good nights sleep!

Diet

Keep food light. Heat makes us all feel fatigued. Heavy, hot, stodgy food also does this to us. Enjoy seasonal veg, salads and fruits and boost your energy levels and immune system by keeping the diet as colourful as possible, ie. eating the rainbow colours.

Being outdoors

Please stick to the government guidelines and keep your distance from others. I was out at Botanic gardens this week and I was nervous to see people not abiding by the rules.

It is in the interests of everybody that we be mindful so that we can continue to move out of lockdown safely.

Take out with you hand sanitizer, hand wipes and minimal belongings. The virus can transmit onto surfaces so it is best to remain cautious. Do not share food/drink with others and avoid using public toilets if possible.

Have fun!

We have all endured a brutal few months so it is only right that we do get out and enjoy the glorious weather. Kids are now off schools and I hope the nice weather remains for the duration of their summer holidays because they deserve a break. So have fun, stay sensible, save lives!

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Dr Punam Krishan: Here are my tips on how to keep safe in the summer sun summer - Glasgow Times

Good evening, here are the coronavirus updates you need to know tonight.

Top headlines:

In Canada, 103,918 cases have been reported. In the last week, 2,281 new cases were announced, 8 per cent fewer than the previous week. There have also been 67,178 recoveries and 8,566 deaths. Health officials have administered more than 2,864,599 tests.

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Worldwide, 9,979,535 cases have been confirmed with 498,710 deaths.

Sources: Canada data is compiled from government websites, Johns Hopkins and COVID-19 Canada Open Data Working Group; international data is from Johns Hopkins University.

Coronavirus explainers: Updates and essential resources Coronavirus in maps and charts Lockdown rules and reopening plans in each province

Egyptians get tested for Covid-19 at a drive-through coronavirus testing centre at the Ain Shams University in Cairo on June 29, 2020. Egypt has so far registered 65,188 COVID-19 cases including 2,789 fatalities. (Photo by Khaled DESOUKI / AFP) (Photo by KHALED DESOUKI/AFP via Getty Images)

KHALED DESOUKI/AFP/Getty Images

Canada Border Services Agency says it turned back 21 people who tried to enter Canada from the United States in May to claim asylum.

In Ottawa, Prime Minister Justin Trudeau said new modelling data shows confirmed cases and deaths are on the decline. However, hot spots notably Ontarios farm sector, where three migrant workers have died remain.

As restrictions lift, it will be even more important for Canadians to maintain health and safety measures to keep case counts down, help with contact tracing and not overburden the health care system, Tam said.

Also today: In preparation for a possible second wave, the federal government is reviewing its aid response. The finance minister is preparing to deliver an economic snapshot next week.

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Social change: Former prime minister Brian Mulroney is urging Canadian political leaders to prepare for a post-COVID-19 world by adopting bold economic and social policies.

The federal rent-relief program for entrepreneurs will be extended by a month, the Prime Minister said today. Most small businesses have yet to fully reopen as they implement new health and safety measures.

Ottawa said June 15 that more than 13,300 entrepreneurs had received funding or were approved for the program, known as CECRA. Canada is home to more than one million small businesses. [For subscribers]

Also today: Frank and Oak seeks creditor protection as it faces challenges dealing with the pandemic. [For subscribers]

And: How did COVID-19 help the wealth management sector?

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For those meatless Mondays: Three summers sides for your next backyard BBQ

What are we missing? Email us: audience@globeandmail.com. Do you know someone who needs this newsletter? Send them to our Newsletters page.

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Coronavirus Update: Dr. Tam says vigilance needed to limit resurgence as country reopens - The Globe and Mail

WASHINGTON Whether one enjoys a frankfurter, frank, wiener, weenie, coney, red hot or hot dog, July is bound to be a delicious month. This month marks National Hot Dog Month, a full thirty-one days that celebrate one of Americas most iconic foods. Hot dogs are part of American culture, summer celebrations, travel and grilling traditions. They are synonymous with our nations independence as Americans are expected to eat 150 million hot dogs onJuly 4alone.

Let me be frank. In a time when things feel uncertain, we can be sure of at least one thing, said National Hot Dog & Sausage Council (NHDSC) Hot Dog Top Dog Eric Mittenthal. Hot dogs make people happy and make us feel less socially distant, whether we are sitting six feet apart or meetingvirtually.

Today there are hot dogs for everyone with millions of different possible hot dog and topping combinations that meet a broad spectrum of nutrition needs, tastes, budgets and personal preferences. Like other prepared meats, Americans can enjoy hot dogs as part of a healthy diet. Astandard beef hot dogis 190 calories, offers 7 grams of protein and 30 percent of our Daily Value of Vitamin B12, a crucial nutrient for normal metabolism, brain development in children and mental clarity in adults.

Throughout the rest of the summer and beyond, the NHDSC will highlight recipes on its social media channels using#WienerWednesdayand feature the best consumer-created #Wiener Wednesday recipes as well. More on hotdogs and sausages including history, details on how theyre made and a guide to hot dog etiquette is available atwww.hot-dog.org.

#WienerWednesday Recipe Contest

As part of the National Hot Dog Month fun, the North American Meat Institute (NAMI), a contractor to the Beef Checkoff, is partnering with The Food Renegades a division of The Digital Renegades a digital marketing agency and a chef alliance onTikTokspanning over 120 million likes, 5 million followers, and over 150 million views per month, to highlight innovative, fun recipes throughout the month.

The Food Renegades include:

With some of the most popular food and nutrition influencers on TikTok, The Food Renegades are inviting hot dog fans to show their creativity by developing a hot dog video that features a unique beef hot dog recipe. Hot dog lovers are encouraged to share their video using #WienerWednesday by July 22. The fan with the most-liked recipe will win$500. The winner will be chosen on National Hot Dog Day,July 22. Full contest details are available atwww.hot-dog.org.

About The Beef Checkoff:

The Beef Checkoff was established as part of the 1985 Farm Bill. The checkoff assesses$1per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to50 centson the dollar and forward the other50 centsper head to the Cattlemens Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

About the National Hot Dog and Sausage Council:

Established in 1994 by the American Meat Institute, the National Hot Dog and Sausage Council serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages. The Council also celebrates hot dogs and sausages as iconic American foods.

About NAMI:

The North American Meat Institute (NAMI), a contractor to the Beef Checkoff, is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMIs mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institutes members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

Originally posted here:
This July is Bound to Be a Wiener - PerishableNews

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!

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

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.

Men's Health

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