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Mother of Morgan Barnard speaks about her son for the first time – The Irish News

Posted: March 16, 2020 at 3:52 am

MARIA Barnard carries the heavy burden of her sons death all day, every day.

For the Dungannon woman there is no escape from the sudden tragedy that fell on her family almost a year ago.

Her 17-year-old son Morgan was one of three teenagers who died as they queued to get into a disco at the Greenvale Hotel in Cookstown on St Patricks night last year.

Two other teens, Lauren Bullock (17) and 16-year-old Connor Currie, also lost their lives.

Since the terrible tragedy, questions have been raised about the circumstances and police response.

The fight for those answers can be fought another day.

Tonight, in the kitchen of her home the 39-year-old just wants to talk about her son - her second born and best friend.

Morgans father James Bradley (44) sits beside her at the table in their love-filled family home.

Ordinary people caught in the grip of extraordinary pain and loss.

For the last 12 months their home has been steeped in unbearable sorrow.

But despite the weight of loss, colour filters into every room.

And Morgan is everywhere - his now familiar face dominates almost every room.

People say someone is too good for this world," Maria said.

Morgan was too good. He wasnt a typical teenager, he was different.

The grieving mothers face lights up as she describes her son.

We knew he was popular we just didn't realise how popular, she said.

He was such good craic. He was great fun to be around. You couldn't have taken the hand out of him because he would have taken the hand out of himself rather than let you get one over.

He was a good lad but great craic, great craic and so funny.

She described how the teen never held a grudge.

I am not a morning person and I would be dont talk to me, dont look at me, dont breathe on me and he would get up singing and Id be like why is he so happy first thing in the morning.

He was always chirpy, cheery and happy. He never held grudges, he never fell out with you.

Morgan would have sat his A-Levels this year and just weeks before he died filled out his driving licence application form but never got the chance to post it.

He would have been going to university in September, he was so looking forward to university and he was so looking forward to driving, she said.

He had such a great zest for doing, he wanted to do stuff, he wasnt a lazy teenager.

The teenager overcame all obstacles and had positive outlook on life.

He was so unlucky but it was his attitude to it, his mother said.

He would have had an excuse to be a negative person because he was so unlucky.

He had braces, he had glasses, he broke his front teeth.

He always had a golf ball on his head when he was younger, tripping and falling. He was so clumsy. He used to say mammy 'I am so clumsy'.

But he was so positive, anybody else would have been 'Oh my God'. He was so happy and so appreciative of everything.

The emotional toll of losing her son is constantly to the fore.

I used to think to myself how can you think of somebody all the time? before all this happened to me.

Its so true, every second of the day I am constantly thinking about Morgan.

Its so exhausting sometimes because your brain is mentally exhausted.

When Morgan died his mother was pregnant and later gave birth to little Laurcon Morgan - named after the big brother he never got the chance to meet.

The teenager also left behind his older brother Calvin (21) and three sisters Robyn (5), Reagan (4) and Elyssa (3).

Maria reveals how his death has had an impact on her other children and reveals that her eldest daughter went through a terrible time.

Robyn was affected badly by it, she said.

We were telling her Morgan is an angel and he is up in heaven.

She kept asking questions why can he not come down and I want to give him a hug and I miss him.

Maria says that eventually her daughter was told the sad truth.

She looked at me and said but has he died for ever?, Maria said.

She cried for a solid hour, she sobbed her heart out for an hour.

I felt awful because I didnt want to tell her the truth because I didnt want this but I was advised that this is the best thing.

From I told her that all the questions have stopped.

Morgans devastated dad James spoke of how the teenager doted on his little sisters.

The children loved to see him, he said.

When he arrived home it was equally like me arriving home, there's daddy, but there's Morgan. They loved to see him.

He would have spent time going around every one of them lifting them, he said.

Morgans love of the Irish language was well known and he enjoyed nothing more than to escape to the Gaeltacht every year.

Last week St Patricks Academy in Dugannon, which Morgan attended, presented his parents with a special certificate in Irish.

It was good of them to invite us, he is part of the fabric of that school, he said.

He is missed so much.

After his death the teenager was awarded a coveted gold finne, a badge worn by fluent Irish speakers.

He has his gold finne, James said.

The head of Irish came to the wake and he said to me that he had no doubt. Morgan would have earned his gold finne and for that reason he put his hand in his pocket and he gave me a gold finne.

The devastated couple placed the prized pin on Morgan before his funeral.

The last thing we did, me and Maria - we were the last ones in the room upstairs - we pinned it on him.

He had a Gaelic academy top on, with the academy crest on it and me and Maria pinned the finne here on him.

It was the last thing we done.

The talented teenager helped with the language around home and was labelled the teacher by his father.

The heartbroken dad revealed how his daughters shout goodnight Morgan every night at bedtime and in their innocence call out his name as they play on their trampoline.

He also revealed how Morgans older brother Calvin has coped with the loss.

The relationship was turning from sibling rivalry to brothers as young men, he said.

We could see that relationship developing in front of our eyes - the sibling rivalry was going away.

Having a keen interest in sport, Morgan had travelled with his father to Old Trafford in Manchester and the Nou Camp in Barcelona along with a host of other destinations.

The teenager took a genuine interest in the welfare of others.

He didn't just pass you by like a lot of people do, including myself, his father said.

Morgan took the time to listen to you.

With a flair for business, even at an early age his father recalls how the teenager often asked for jobs to do in order to make some cash.

He used to sell, sweets in school, he said.

You werent allowed to do it in the academy. We got pulled up about it. He done it on the quiet and kept doing it.

It was about being an entrepreneur he wanted to know how to make the money.

It wasnt just about getting money in, he wanted to know the right way of how to set a base and build something to make a profit.

He had it up there and I just know he would have made it, whatever he decided to do in the end.

James revealed how he travelled to Craigavon Area Hospital on the night of the tragedy in silence along with his wife as the tragedy unfolded.

When Maria ran past the police the cop stopped me, when that cop stood out and stopped in front of me I knew there and then that this is bad, he said.

And he just marched me in and he said I need you to identify somebody. It could be your son or possibly your son.

Just walking into that room and seeing a sparkle of life that he was it's so difficult to explain, you know, a lifeless child lying.

You still want to help him but its over. You know, how do you get on with life when that spark is lying (there).

I couldnt take it in.

James explained how he struggled to accept the lifeless body in front of him was his son.

I kept saying its not him and there he is with the braces, he said.

He had no glasses on because they were smashed, they weren't on him.

I ripped the blankets clean off him because he used to walk about in his boxers around the house.

I saw his boxers. I remember that hitting really hard to me.

When I saw his boxers because he just didn't look the same, you know, the spark, a spark had died.

A star had disappeared. And a really, really massive presence in this house is gone for ever.

James said the trauma of losing his son is unlikely to be matched in his lifetime.

Its the hardest thing, without fear of contradiction that I will ever face, he said.

I would safely say the same for Maria.

His sons death has left a massive hole in his family.

I know people say and its a clich, 'there's something missing'.

There really is, there really is in this family. There is a massive part stolen away from us. I cant emphasise how massive his presence was around us. You close your eyes and think is this real'.

:: A specially made banner paying tribute to the three teenagers which was due to be carried in a cancelled St Patricks Day parade in Dungannon will now be put on display on a fence at Morgans home on March 17.

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Mother of Morgan Barnard speaks about her son for the first time - The Irish News

Colson Smith weight loss: How the Coronation Street slimmed down – Express

Posted: March 16, 2020 at 3:51 am

Colson Smith, 21, - the actor is best known for playing Craig Tinker on ITV's Coronation Street - has wowed fans recently at The Television and Radio Industries Club (TRIC) Awards when he stepped on the red carpet and unveiled his impressive weight loss transformation. The 21-year-old soap star looked noticeably slimmer in a classic and sleek three-piece suit and casual white trainers in London on March 10.

Colson's weight loss transformation is the result of his Coronation Street charter's, Craig Tinker, decision to embark on a fitness and diet overhaul.

On-screen, his police officer character Craig has taken up running after finding that he was out of breath while chasing shoplifters.

Craig told his friends that he was going to make an effort to get healthier after being bullied at work.

Colson has been playing Craig, the son of Beth Sutherland, in Coronation Street since 2011.

READ MORE:Coronavirus: Could these natural remedies prevent the virus?

The actor's fans were full of praise for his new healthier look, with one commenting on an Instagram post from the bash: "Amazing achievement. You look amazing! Well done you xxxx"

"You look amazing well done your smashing it," said one user.

Another user commented: "Omg you look amazing."

"You look ace," a fourth fan told Colson after he shared a photo of himself at the awards.

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In December, Colson first lost a stone and a half after getting food poisoning while holidaying in Thailand.

According to reports, despite being warned about the local cuisine and risk of some seafood, the 21-year-old actor still tucked in and suffered the consequences.

Colson was only able to eat a banana and three slices of toast for a whole week before recovering.

The drop in Colson's natural daily calorie intake put his body in a calorie deficit state - a state which has been proven to help slimmers stimulate rapid weight loss.

To lose weight like Colson, a slimmer needs to also reduce their daily calorie intake - however, less drastically than he did.

Speaking on his podcast Sofa Cinema Club - which he hosts with fellow Coronation Street actors, Jack P Shepherd, 31, and Ben Price, 47 - the star said: "I was in Ko Lanta. I was sat on the beach and the waiter came over and was like, 'What would you like?' And I said, 'I'll have the prawns to start please.'

"I had avoided seafood [on Ben's advice] but I was sat on the beach and I was like, 'How can you not have seafood on the beach?'

"Well, anyway. I'm not doing that again. I've lost about a stone and a half. In seven days I've had one banana and three slices of toast. I'm on the mend now."

But, this isn't the only time that the 21-year-old actor has slimmed down.

Back in 2016, the Coronation Street star reportedly shed three and a half stones in weight with Ultimate Performance Fitness in Manchester and he said at the time "I feel like an athlete."

Colson Smith isn't the only star who has recently managed to slim down.

British soul singer, Adele, 31, has lost a huge amount of weight in recent times, with pictures of the star causing a stir online.

She has reportedly lost 7 stone in just a few months using a simple diet plan.

An expert revealed intermittent fasting (IF) could be the secret to her weight loss transformation.

Speaking to Express.co.uk, nutritional therapist at feedmehealthy.co.uk, Kelly Vines, told Express.co.uk why Adele may have used intermittent fasting.

She said: It has recently been alleged that Adele has been intermittent fasting, like many fans of this diet she probably chose to do IF as its a lifestyle change rather than a strict no-fun diet.

I like this style of diet as it is relatively easy to follow, its not strict with food, its a slow approach and its easy to be consistent.

At the end of the day, this is the key to weight loss and keeping it off long term."

Originally posted here:
Colson Smith weight loss: How the Coronation Street slimmed down - Express

Intermittent fasting: a path to changing life and fighting cancer – Medill Reports: Chicago

Posted: March 16, 2020 at 3:51 am

By Annie KrallMedill Reports

Growling. Roaring. Grumbling.

Something not quite in the distance draws even closer.

In the pit of your stomach you feel it growing. What is that? Where did it come from? What does it want?

When the sound reaches a crescendo that is when you realize

Today is another fast day.

That rumbling is simply your stomach bored and on empty for your second day of fasting. At least, that is the case for Dimitra Zafiriadis on her courageous journey to do the bare minimum when it comes to caloric intake.

This is her story.

Time and energy. For most of us living in 2020, we can never have enough of either. But as Zafiriadis, a skincare specialist, bounds around her home in Park Ridge you would think this new decade had breathed life back into her body.

Ive reorganized every closet, every drawer. Im busy and I want to do this stuff, Zafiriadis said on a warmer than average day during one of the warmest Chicago Januarys on record. Things are heating up just as much on the inside with self revelations and a desire for change.

Zafiriadis sits down after a full day of work to discuss why her life has changed so drastically in only eight months. The short answer she gives is intermittent fasting.

Before changing her eating schedule to fit fasting guidelines, Zafiriadis would normally wanted to come home and chill not doing any of her household responsibilities. Feeling lethargic and rundown was common. That was my past normal not my new normal.

Zafiriadis is part of a congregation of converted eaters. In the fall of 2019, intermittent fasting sent a shock wave through media outlets like a Los Angeles earthquake might and began shaking up the dieting landscape many West Coast gurus are known for constructing.

Intermittent fasting has no set medical definition. But it definitely has the medical world talking. An intermittent fasting pattern can vary in a number of ways, according to Healthline.com.

Here are the core four intermittent fasting schedules:

With each of these methods, you can eat pretty much whatever you want during your feeding window. Zafiriadis has found that flexibility to be one of the reasons intermittent fasting actually works.

I cannot diet. Diets just I love to eat. I love food, Zafiriadis said.

As a woman who hasnt even hit 50 yet, she has dealt with decades of food restrictive practices. Talking about intermittent fasting doesnt show lines of frustration on her face the way dieting did.

Ive dieted all my life. Diets never work. You lose all this weight and then you gain it all back and that was the case with me, she explained.

Then last May, everything changed.

Zafiriadis embarked on a journey to lower her blood pressure and lose weight after being overweight for years. Her doctor asked her, have you thought about intermittent fasting? From then on, she does a version of intermittent fasting that is more extreme than most.

She fasts for at least 24 hours once a week. That allows her body to get into a depleted storage state. Then, she will break the fast depending on her schedule. Being a mother to a high school boy, life always seems to just happen funnily enough.

But sometimes Zafiriadis will fast for eight days. She calls it an extended fast. This means no protein drinks or other sustenance beyond water and coffee. In eight months, Zafiriadis has lost 60 pounds but she said she has gained much more in exchange.

Consult your doctor, though, before undertaking an intermittent fasting or an extreme fasting regiment. They may have guidelines you should be following for your specific age and body type.

But Zafiriadis swears by the extreme fast.

Im much more alive!

I have much more clarity!

Fasting almost sounds like a spiritual experience for Zafiriadis. Considering the practice has been a part of religious teachings for centuries, thats not a dramatic comparison. Being Greek Orthodox, Zafiriadis is no stranger to purposeful fasting. And while the changes thanks to fasting may be more than skin deep, lets be a little shallow for a moment.

On the surface, Zafiriadis is bright and cheerful. Her bubbly personality sparks a glowing smile which highlights her skin. Her face looks hydrated and in her own words, younger.

As a skin care specialist, her entire profession involves optimizing natural oils and hydration to beautify the largest organ in the human body the skin.

When Zafiriadis fasts, she drinks tons of water and black coffee. If she is feeling a little peckish she will opt for some plain carbonated water. Beyond a serious amount of liquids, her fasting period is void of any other nutrition.

This may sound potentially dangerous but Zafiriadis has no qualms about what she is doing. To her, there are no side effects and no down sides to how she eats.

Yet, Chicago clinical psychologist Maria Rago, who specializes in eating disorders, isnt quite as big a fan of intermittent fasting as Zafiriadis.

I wouldnt recommend intermittent fasting to anybody, Rago declared.

She has been an expert on Good Morning America and spoken across the country about cultivating healthy relationships with food. The thing about intermittent fasting if you think about your brain is that it is a very rigid [practice], Rago explained. It takes a lot of thought. It takes a lot of willpower. It takes a lot of effort.

She implored anyone thinking about intermittent fasting to consider more than just the potential benefits. Rago referenced how maybe there is some budding information that says you can add a year or two to your life but what about the quality of your life?

Do you really want to spend your whole day not eating? Rago asked. And then people say during that time that theyre not eatingthey become very preoccupied with food and very hungry.

Rago did reference a number of researchers who have seen benefits to intermittent fasting. And while some medical professionals like Rago would warn against intermittent fasting, it apparently could help fight cancer.

Mark Mattson, a professor of neuroscience at John Hopkins University School of Medicine, discussed how the future of oncology could involve intermittent fasting.

There are many trials going on in cancer patients, Mattson said while discussing the benefits of fasting. He co-authored the recent New England Journal of Medicine article titled Effects of Intermittent Fasting on Health, Aging, and Disease.

In his study, setting mice and rats on an alternate fasting diet where they ate every other day not only inspired weight loss but lead to cells aging slower. To understand why, Mattson analyzed on a cellular level how all of our cells mostly use two energy sources: glucose (starch) and ketones (fats).

That is why eating high carb and high fat foods usually leads to more energy than just lettuce. There are more calories and nutrients in a piece of bread or salmon. When cancer forms and tumor cells are present in the body, chemotherapy and radiation are deployed to try and stop those cells from growing.

So how exactly does intermittent fasting help fight those cancer cells?

A number of trials are being conducted which puts cancer patients on an intermittent fasting regiment, according to Mattson. The idea there is that because most cancer cells use glucose as their main energy source and, in many cases, cant use ketones, if you hit them with chemotherapy or radiation while the person is on intermittent fasting or in a ketogenic state then, first, its easier to kill the tumor cells and, second, the intermittent fasting may protect the normal cells from the chemotherapy drugs and radiation, Mattson explained.

Adaptive cellular stress response was also a topic of conversation relating to Mattsons experiments during our interview. Our cells are able to grow and thrive when we eat because of cell plasticity. Yet, when there is a stress response in the body, for example no food in the stomach, the cells upregulate production of antioxidant enzymes and brain cells. Neurotropic factors are upregulated, Mattson explained. This means the cells are getting better at responding to the lack of food or stress in general.

At the same time autophagy is increased and overall protein synthesis goes way down during the fasting period, Mattson found. Autophagy is the cell cleaning out any damaged pieces in the body to make room for new parts. During intermittent fasting, the cell is kind of in a stress resistant, dont grow mode.

Its like when you exercise. Your muscle cells dont grow stronger during the exercise. Its when youre resting that they build back up again, but this time stronger and usually with more muscle cells. Its the same concept with intermittent fasting. Your cells will be better at handling stress if you expose them to more stressful situations.

According to Mattson, half a dozen studies are now testing this theory of helping cancer patients through intermittent fasting.

Most importantly, he said, This is not a diet, its an eating pattern. That is one of the reasons Zafiriadis has found it so different from her previous weight loss programs.

Zafiriadis hopes to continue intermittent fasting. She has dropped her blood pressure and has earned a whole new outlook on life. Being around for the rest of her sons life was one of the reasons Zafiriadis wanted to start fasting in the first place.

If you want to try it out yourself, it may not be easy. You may be hungry, tired, or frustrated by some of the restrictions. But, as Zafiriadis said, you can fit it into your lifestyle.

I wish people would find their own philosophy of eating that really works for them, Rago advised.

Will intermittent fasting be an adventurous part of your new decade?

Photo at top: Suburban skin care specialist and intermittent fasting enthusiast Dimitra Zafiriadis has lost 60lbs in eight months after using an extended fasting regiment. (Annie Krall/MEDILL)

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Intermittent fasting: a path to changing life and fighting cancer - Medill Reports: Chicago

Mini masterchefs: the benefits of teaching children how to cook – The National

Posted: March 16, 2020 at 3:49 am

Daksh Mishra sometimes likes to make breakfast for his parents; he knows how to crack eggs, whip up waffles and arrange fruit platters. Slicing and dicing, too, are no challenge for the Jebel Ali School student. His list of talents include everything from deseeding tomatoes to tossing salads and baking cookies and cakes. What makes all this heartening, though, is that Daksh is only 8 years old.

He started out by watching me, his mother Mansi Thawani says. Being naturally inclined towards making food at home, I do a lot of baking, and he got interested. So I started looking for cooking classes around town and decided to enrol him in the mini masterchef programme at the School of Culinary and Finishing Arts [Scafa] Dubai and he loved it. He got really excited about learning to make a lot of these dishes.

Thawani adds that getting her son involved in the cooking process has reaped a lot of benefits. He is more interested in and has started trying a lot of new ingredients, including fruits and vegetables, as Ive told him chefs need to be able to taste everything, she says. Cooking has also made him more confident; he loves the fact that hes really good at it.

Thawani believes the key to getting children interested in cooking is to involve them in the kitchen at a young age. Marketing professional and Dubai food blogger Layal Takieddine agrees, and says thats what sparked her love for the culinary process. My earliest memory goes back to when I used to cook and bake with my mum in the kitchen, says the food enthusiast behind the Gemini Bakes blog. I clearly remember making sugar cookies when I was just 10 years old. The whole process of mixing the ingredients, putting the dough together, shaping the cookies and baking them was so rewarding to me. To this day, I like to watch my mum in the kitchen, and learn tips and tricks from her.

These are values the mum-of-three is now trying to instil in her children Razmi, 9, Wael, 7, and even Lea, 4. While the trio all seemed naturally interested in cooking, Takieddine worked on developing their interest by getting them actively involved. She says it all starts with sourcing the ingredients. If they come grocery shopping with me, I tell them what Im making and give them a mission to find the ingredients. I then give them tasks to do throughout the process, and Im also teaching them to trust themselves when it comes to chopping ingredients, cracking eggs and whisking.

Other tips she recommends to make cooking fun include making pancakes and cookies in unusual shapes; buying different cake batters; involving children with food decorating and garnishing; and putting on some music in the kitchen. It seems to be working. While Razmi sometimes prepares pancakes over the weekend, Wael is comfortable enough to get his own fruits. This is important to Takieddine, who wants her sons to learn to fend for themselves in the kitchen.

Ive lived in a culture where gender roles were predetermined and seeing a man in the kitchen was an exception. I want to change that for so many reasons. Both genders belong in the kitchen, both are responsible for preparing meals for themselves and, at some stage, for their families. I hope this is something they will carry with them and change societal perceptions, she says.

It may have long-term effects, but cooking with youngsters is no small feat, either. As Takieddine explains, it takes time, patience and, sometimes, giving children freedom to experiment and fail even if that means ruining a meal. I wont lie, I sometimes find it stressful. But I take a deep breath and a step back because this is the only way theyll learn.

Of course, getting children involved in the kitchen quite often translates to most parents worst nightmares a complete mess, especially in the beginning with clumsy, inexperienced hands. Takieddine emphasises this is to be expected, and creating a fuss over the mess can only lead to the children losing interest, perhaps for good. Instead, she recommends finding ways to even make cleaning up fun. They learnt a clean-up song in school at some point, so I bring that up as often as I can.

At the end of the day, the pros of teaching her children basic cooking deeply outweigh the cons. Cooking gives them a sense of accomplishment, and has taught them to be more independent because they are able to prepare their own meals. It also brings us closer as its a collaborative activity and, because Im a working mum, thats priceless to me.

Also of great value are the health benefits parents can impart from an early age. Nutritionist Magdalena Scriabine knows first-hand the importance of eating right. When she worked in the corporate sector, Scriabine found herself travelling extensively, eating processed foods from airports and hotels, and often skipping meals, all of which led to weight and hormonal imbalance issues. She has since decided to dedicate herself to healthy food. Now a mum of two, she not only gets her children involved in the cooking process, but also finds ways to educate them about the nutritional value of what they eat.

The main outcome is to improve their cooking habits, and make them taste new ingredients . It is also important to create a safe environment where mistakes are part of the learning experience.

Francisco Araya, director of Scafa Dubai

I believe that teaching healthy eating habits is a major challenge of our time, and I am trying to help parents and children achieve this goal, says Scriabine, who recently developed child-friendly recipes for Mum Mum Culinary School at KidZania Dubai. [Many] adults and children today dont really know what real food is any more the aisles of supermarkets are packed with attractive but unhealthy products, which children also see on [screens] during commercials. We think its healthy, but its not.

The solution, she believes, lies in buying fresh, simple ingredients and cooking them at home. The difference between home-cooked food and processed food is huge. To me, there is no such thing as unhealthy home cooking. There may be some days you cook healthier than others, but either way, its better than takeout with empty calories.

Scriabine recommends limiting a childs access to processed food in the house, while making dishes such as fresh fruits and home-made granola more accessible. As parents, we have a role in educating children about what is good for them and what should be eaten in moderation. Its not about forbidding food drinking a glass of soda at a birthday party is fine, but doing so everyday should be avoided.

A must when cooking with children, she says, is educating them about what is going into their food. With KidZania, I developed the sugar game, where children had to guess the number of cubes of sugar everyday products contained it was fun because the children could not believe it and, hopefully, these are lessons they will remember.

The nutritionist recommends that parents lead by example. Children, especially younger ones, mimic adults. If they see you drinking soda and munching on crisps, they wont understand why they cant do the same. Be healthy and they will be healthy as well.

These may seem like small steps, but they pave the way for lifelong habits. A 2012 study of grade five students in Canada, conducted by researchers at the University of Alberta, demonstrated that children who got involved in the cooking process also made healthier food choices.

Luckily for young food enthusiasts in the UAE, theres no dearth of programmes, classes and workshops designed to help nurture talent. From learning how to make chicken katsu curry with Wagamamas hour-long childrens classes and enrolling young ones into the Little Chefs After School programme at Fairmont The Palms Cooking Studio, to picking up Fuchsia Urban Thai restaurants Thai Tots Cooking Kit (complete with chopped ingredients, signature sauces and child-friendly instructions delivered to your doorstep), theres something to suit all tastes.

Francisco Araya, director of Scafa Dubai, says feedback for its mini masterchef programme is very positive. When they join, its mainly for fun, but many take it seriously and decide to take it further, he says. For us, the main outcome is to improve their cooking habits, and make them taste new ingredients that make their regular diet healthier. It is also important to create a safe environment where mistakes are normal and part of the learning experience.

Safety is also a hot topic when it comes to children in the kitchen; after all, big sharp knives in slippery little hands can be a recipe for disaster. Scafas programme uses induction hobs, small knives and tools, and spends time informing children how they can be most safe in the kitchen.

Nadira Benaissa, of Top Chef Cooking Studio Dubai, adds its important to supervise classes at all times. Her studio in Jumeirah, which runs cooking classes for children between 6 and 17 years, are monitored by a chef and three assistants. It is also important, she adds, to teach children correct cooking methods. We want children to be responsible. If we try to make them do without knives, it could lead to accidents when they actually have to learn to cook. Its better to teach them how to safely use all the tools, she adds.

Top Chef Cooking Studio has conducted childrens classes since it opened in 2012, and roughly 20 per cent of its clients are below the age of 18. While its important to have fun at the classes, Benaissa says these also help development in the long run. We treat our students like adults, and you should see how much satisfaction they get when they see the dishes theyve made.

Sugar-free banana muffins

Makes 10

Ingredients

3-4 ripe bananas

cup coconut milk

1 tbsp lemon juice

115g butter

1 egg

cup whole wheat flour

cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

Method

Pre-heat the oven to 180C.

In a bowl, smash the bananas with a fork. Add the coconut milk and lemon juice. Mix well and set aside.

Cream the butter with a whisk in a bowl. Add the eggs and mix until smooth.

Combine both preparations. Then add the flours, the baking powder and the baking soda, and mix well.

Fill a muffin baking tin to two-thirds capacity and bake for 18 to 20 minutes.

Source: nutritionist Magdalena Scriabine

Updated: March 15, 2020 07:25 PM

Read more from the original source:
Mini masterchefs: the benefits of teaching children how to cook - The National

Inside the daring mission to reach the bottom of all Earth’s oceans – Wired.co.uk

Posted: March 16, 2020 at 3:49 am

Victor Vescovo is ready to make history. Its 12.37pm on Saturday August 24, 2019, and the 53-year-old Texan is about to attempt to pilot his bespoke submersible to the bottom of the Molloy Deep, a nodal basin (one that is unaffected by tidal movements) 5,550 metres deep, located in the Fram Strait, between the Arctic Ocean and the Norwegian and Greenland Seas. To arrive here, 48 crew members and passengers on the research vessel DSSV Pressure Drop have sailed 17 hours from the Norwegian archipelago of Svalbard into the open expanse of the Arctic Ocean. By diving down to the seabed, Vescovo hopes to become the first person in history not only to touch down on the bottom of the Arctic Ocean, but to have explored the deepest point of all five of the Earths oceans.

The Five Deeps expedition got under way in December 2018, when Vescovo took his submersible, called Limiting Factor, to the 8,376m depths of the Atlantic Oceans Puerto Rico Trench. Since then he has made contact with the Antarctic Oceans 7,433m South Sandwich Trench, the Indian Oceans 7,192m Java Trench, and the Pacific Oceans 10,925m Mariana Trench, en route to his last stop at the top of the world.

This final Five Deeps dive is the culmination of over four years of planning. It is an odyssey that has seen Pressure Drop cover 46,262 nautical miles, employing hundreds of research scientists, expedition staff, engineers and ships crew at a cost of millions of dollars a bill footed by Vescovo, who operates a private equity firm when he isnt venturing to the Earths most remote places. The success of the project depends on this final dive. Vescovo has a three-day window before a storm is set to arrive over the Molloy, bringing with it three-metre waves and 40-knot winds. Miss this opportunity, and he will have to wait another year. Today, dive day, the wind chill factor contributes to an air temperature of -8C, and the water temperature is just 0.4C. It is, as a crew member remarks, as cold as water gets before it freezes. Before Vescovo even begins his descent to the bottom of the ocean, the pressure is immense.

Limiting Factor a titanium machine that resembles more a squashed milk carton with two eye-like portals than a traditional cylindrical submarine has been manoeuvred into position by a huge metal A-frame launcher, and is now suspended securely over the back of the ship, awaiting its lone passenger. With safety and systems checks completed, Vescovo emerges on to the aft main deck, dressed in blue overalls with a cream cardigan visible at the neck. A patch on his chest reads "Vescovo"; on his right arm are the Texas and US flags. His metallic blonde hair is tucked beneath a black beanie, and his grey beard is split by a sharp-toothed smile. He moves around the deck, shaking hands. Last one, he repeats to each crew member. It is easy to picture him, in a parallel life, preparing to blast off into the far reaches of space.

Vescovos submersible is the first to be designed for repeat visits to such depths. On the darkness of the ocean floor, this 11.7-tonne vessel, 4.5 metres long, will be his single link with the world above. Should anything go wrong, there will be no escape. More than 5,000 metres below the surface of the ocean, there are no footsteps to follow in, no safety ropes for guidance. This final dive must be undertaken alone.

With the submersible ready to launch, Vescovo clambers onboard. Before he climbs inside, he holds up an index finger "one", representing the last dive standing between him and history. He disappears inside the shiny white hull. Hatch secured, Limiting Factor is lowered into the iron-green ocean, a current buffeting its sides. A swimmer, encased in a thick, Arctic-proof wetsuit, balances on top of the vehicle, disconnecting safety lines before diving into the ocean and swimming to a waiting Zodiac boat. With all eyes watching, the submersible begins to sink beneath the swell, its hull disappearing, an orange flag waving above the surface to indicate its position. Soon there is only a brief patch of oxidised teal ocean where the sub once was. Then that too washes away, as submersible and pilot sink into the depths.

Reeve Jolliffe and Enrico Sacchetti

Vescovo operated his first vehicle in 1969, when he was just three years old. Stealing away from his parents at the family home in Dallas, Texas, he climbed into the front seat of their car, put it into neutral, and rolled on to a nearby highway. What happened next was, he says, a really bad accident. Miraculously, no one else was hurt, but the three-year-old Vescovo was crushed inside the car. He spent six weeks in intensive care, his skull was fractured in three places, and he required 100 stitches. Although he slowly recovered, he still does not have any feeling in the side of his right hand. My dad said the Lord saved me, he says. But I just thought Id been lucky. I realised then that we were all living on borrowed time.

Were talking inside Vescovos generous cabin on board Pressure Drop. On the walls are half a dozen photographs of waves by French photographer Pierre Carreau. The bookshelves hold a selection of sci-fi titles; both Pressure Drop and Limiting Factor take their names from sentient spaceships in Iain M Bankss Culture series.

Growing up, a sci-fi obsessed Vescovo had hoped to graduate from purloined cars to fighter jets. A failed eye test put the brakes on that plan, so he made a detour into aerospace design at Stanford. But it wasnt for him. I could do it but I wasnt that good at it, Vescovo shrugs. He switched to a double major in economics and political sciences, and has continued detouring ever since. He has worked in finance on Wall Street and in Saudi Arabia, management consultancy in Dallas, and at a dotcom era startup in San Francisco. He served as a reserve intelligence officer in the US Navy from 1993 to 2013, supporting combat operations in Serbia from the Nato HQ in Naples, Italy, as well as rear-area HQs in South Korea and the Persian Gulf.

In 2002, he finally settled in private equity, amassing enough money to fund a climbing hobby that took him to the Seven Summits the highest mountains of each continent followed by expeditions to both poles. Having thus completed the Adventurers Grand Slam, Vescovo alighted on the idea of diving thanks to the influence of another affluent businessman with a thirst for adventure. Richard Branson had been talking about his plans for Virgin Oceanic, a commercial project designed to take customers to the deepest parts of the five oceans, since 2009; he saw it as the last great challenge for humans. Although the Virgin project was mothballed in 2014 due to difficulties in developing the necessary technology, Vescovo knew he had found his next mission.

Reeve Jolliffe and Enrico Sacchetti

Branson chose a technology that was going to be based on carbon fibre. It was a little out there, Vescovo says. But I couldnt believe no one had ever tried it that no person had ever been to the bottom of four of our oceans. It was obviously possible, because James Cameron did it in the Mariana Trench in 2012. I thought, how hard could that be?

Initially, Vescovo thought hed just buy Camerons sub, refurbish it, and dive in it to the bottom of the oceans. But he judged Camerons tech to be out of date, requiring too many costly upgrades. Deciding that what he really needed was his own craft, he reached out to Patrick Lahey, president of Florida-based Triton Submarines.

Born in Ottawa, Canada, in 1962, Lahey has been diving since 1975 and has almost 40 years of commercial underwater experience. He co-founded Triton in 2008. When Vescovo got in touch about building a deep-sea vehicle that could reach the bottom of five oceans, he saw it as a chance to realise a long-held ambition. Its something we always wanted to do, he says.

Their first meeting took place in May 2015, when Vescovo flew to the Bahamas to attend a dive with Lahey and Tritons principal design engineer, John Ramsay. Vescovo outlined his desire for a submersible that could simply go down and come back up again; anything else was superfluous. I said: The design needs to be the AK-47 principle. It needs to be functional and reliable, and work. Dont go off the reservation with bells and whistles. Make it simple and reliable, Vescovo says.

As far as Triton was concerned, this initial brief was a little too simple. His original concept was a steel sphere with no windows, Lahey says. We werent interested in building that. For Triton, the submersible (officially designated the Triton 36,000/2) had to have commercial applications so that further models might be sold after Vescovos dives. For this to happen, it would need two seats (to accommodate a pilot and a scientist), a manipulator arm and, crucially, windows instead of the system of external cameras and internal screens Vescovo initially proposed. The whole point of a human-manned submersible is that its a visual tool, Lahey says. Theres no way you can duplicate our sense of sight. When youre down there looking out that window, its like youre hardwired to your eyeballs. You drink information in in a different way. Theres an immediacy to it, and an effectiveness. Eventually Vescovo agreed, and signed Triton up to design his one-of-a-kind machine.

Reeve Jolliffe and Enrico Sacchetti

As principal design engineer, Ramsay, a 39-year-old from north Lincolnshire, was tasked with bringing Vescovos vision to life starting with the windows. Every submersible contains a pressure hull in which the pilot is encased. In this instance, the most protective shape was a spherical control centre, with the wiring, mechanics and foam buoyancy aids stored outside in the main body of the vessel. The difficulty Ramsay and his team faced was that, if you punch a hole in this sphere for windows, you create an uneven shape, which is at risk of buckling under oceanic pressure. And at 11,000 metres, Vescovos deepest dive, that could be fatal. Windows are a monstrous design exercise, Ramsay says. Making sure they dont pop the viewports out, or collapse in, is a literal balancing act of stresses.

He opted for a unique solution: three 200mm-thick conical windows made from acrylic. To accommodate the immense 110.3 megapascal pressures acting on the window surface at 11,000 metres, the windows taper, with a degree of empty space between them and the sides of the window casing. This means that, by a depth of 6,000m, the windows have been forced inward 7mm due to outside pressure. Without this ability to move, stress would collect at certain points, potentially causing fractures that would compromise the subs integrity.

Another consideration was the shape of the submersible. Most are organised lengthways, with a narrow viewing portal and the pilots sphere at the front of a long tube, but this limits the vehicles movement to left and right. On commercial or oil industry dives, this doesnt matter so much, but in the mostly un-plunged depths of the five oceans, it was important that Vescovos sub had as much manoeuvrability as possible, both to aid navigation around uncharted terrain and to offer the best viewing opportunities of sea floor flora and fauna.

To that end, Ramsay searched for shapes that were streamlined in both directions, eventually taking inspiration from rugby balls and bullet trains. We spun the sub 90 degrees and had it totally symmetrical, he says. That means you can get amazing manoeuvrability and maintain that elliptical shape. When youre on a vertical dive site its easy to shift side to side and up and down, as its streamlined in those directions.

Triton outfitted Limiting Factor with ten thrusters, allowing it to move up and down, to port and starboard, forward and back. But even the thrusters presented a new challenge. The biggest fear of any submersible pilot is nets or ropes getting sucked into the thrusters, Ramsay explains. Usually, youd have a rescue sub that could get down with a manipulator arm and cut you free; with the Limiting Factor thats impossible. By the time you're past 6,000 metres, no one is going to rescue you. Get tangled on a bit of fishing net hooked on some rocks and you have no chance.

The solution was simple but elegant. The submersible already had external battery packs which could be separated from the body by an explosive bolt (one that can be electrically actuated to break), in case it needed to shed weight quickly to return to the surface. The thrusters would be attached by the same type of bolt. Should the sub become entangled, all Vescovo would need to do is activate the eject mechanism, and the thrusters would separate and float away, casting the vessel free.

Reeve Jolliffe and Enrico Sacchetti

As for the interior components, designers can usually borrow off-the-shelf parts from the oil and gas industry. But their subs rarely dive deeper than 6,000 metres, meaning Ramsay and Tritons principal electrical design engineer, Tom Blades, had to look further. When it came to one particular element needed for the pressure-tolerant motor controllers, a device used to control the speed and torque of the subs motor, Blades and his team had to test each component manually. They found that the quality differed even in parts from the same manufacturer, depending on the factory they came from. The manufacturer had no way of differentiating them, he says. We could tell a slight difference in the shade of green. We had to buy twice as many, manually look at the colour, then put them all though individual testing before we built the circuit boards.

Another niggle was background noise interrupting communications between Limiting Factor and Pressure Drop. At 11,000 metres, an audio signal takes seven seconds to travel one way, meaning Vescovo was frequently waiting upwards of 15 seconds for a reply and thats without interference. To demonstrate the problem, Blades pulls out his phone and plays a recording. Heard loud and clear over the airwaves, instead of Vescovos messages, is the hunting sonar of a school of whales. The solution? Install a filtering circuit, or try again when the oceanic traffic has died down.

[Designing subs] is great, because there arent many people doing it, Ramsay says. Think how many generations cars have been through, everything is so refined. You sit in a car any car and you know where the steering wheel is going to be, you know where the three pedals are going to be, where the gear stick and door handles are going to be. You dont have to look. A sub is totally different; there are no set rules.

The last hurdle was testing at depth. To do this, the team travelled to the Krylov State Research Centre in St Petersburg, Russia the only facility in the world capable of replicating full oceanic pressure in early 2018. The pressure hull was placed in the facilitys DK-1000 hydraulic pressure test tank, where it was exposed to pressure in the region of 60,000 tonnes 1.2 times the pressure at the maximum possible diving depth of the Mariana Trench. During testing, the pressure hull was filled with water, with a pipe allowing water to come out as they increased the pressure, explains Ramsay. They do this because if the sub hull imploded during testing, the amount of energy released would be enough to destroy the entire facility.

The submersible was given a pressure rating of 116.7 megapascals, essentially certifying it to an unlimited diving capacity (a commercial sub might have a rating of 17 megapascals). Finally, after almost four years of work, Limiting Factor was ready to go.

Reeve Jolliffe and Enrico Sacchetti

Before the Molloy dive, Vescovo gives a tour of the finished sub. The pilots sphere measures 1.76 cubic metres. There are two seats, with the viewing portals at knee height. At chest height, a row of ten spun-carbon-fibre oxygen tanks allow for four days oxygen for two people, should the worst happen. The craft is controlled via a joystick, not unlike a helicopter. Behind us is an array of switches controlling everything from lights to comms to air temperature. To help Vescovo get to grips with the sub prior to launch, Lahey built a simulator on which he would practice in his garage in Dallas. By the time he got into the real vehicle, he knew exactly where everything was, and what the procedures were.

Vescovos first action on a descent is to use ballast pumps to make the sub negatively buoyant. Depending on the depth of the dive, he may then spend up to the next three hours sinking to the ocean floor. On one dive, he watched the Netflix film Outlaw King on his phone to pass the time, alongside the usual system checks and radio updates with Pressure Drop every 15 minutes. Around 200 metres from the bottom, Vescovo ejects a series of 5kg weights to become neutrally buoyant and so control the final stage of his descent. With Limiting Factor safely on the bottom, Vescovo will spend the next two to four hours using the manipulator arm to take rock samples, then travel around the ocean floor, videoing as much biological, geological and cartographical information as he can. To return to the world above, he ejects a series of 10kg weights, which makes the sub buoyant enough to return to the surface.

Despite his dives lasting up to 12 hours, Vescovo says he never gets claustrophobic: I like diving solo. On the Mariana Trench dive, he even took time to use some advice imparted by James Cameron. I got my tunafish sandwich, sat back in my chair with my feet up, drinking my Coke, and just looked out the portal, Vescovo says. I was just drifting at the bottom of the ocean, thinking This is so cool.

To Vescovos surprise, the depths of the ocean were far from empty, eerie deserts. The Southern Ocean was a darn grocery store, he says, describing seeing krill, micro-shrimps, jellyfish and plankton; and, on the Mariana Trench dive, human contamination in the form of a three- to four-inch scrap of either plastic or fabric with a printed "S" on it. As Vescovo did not retrieve this, he cannot be sure what it was, but he remains adamant that it was not, as widely reported, a carrier bag floating around at 11,000 metres.

Over the course of the expedition, Vescovo has become increasingly interested in science, occasionally carrying out subsequent explorations alongside Alan Jamieson, a marine ecologist at Newcastle University, and Heather Stewart, a marine geologist at the British Geological Survey. Together, they have found multiple new species of fish, which are analysed in Pressure Drops wet and dry labs. Vescovo says that invisible micro-plastics are the real, pernicious danger to humankind the micro and nano-plastics that will get into the very smallest bases of the food chain.

The mission hasnt always been plain sailing. The two most dangerous things that can happen inside a submersible at depth are a leak or a fire. Either situation is, Vescovo says, the stuff of nightmares. Vescovo and Lahey were on an early test dive in the Bahamas, cruising at about 5,000 metres, when they smelled smoke. They were two hours from the surface. Wed just powered up the manipulator and it must have burned out some insulation in one of the circuit boards, Vescovo says. Patrick and I just looked at each other, both thinking, What do we do? We turned off the offending circuit, and thankfully the problem went away. Although confident the danger had passed, Vescovo and Lahey followed protocol and immediately began their ascent.

All hell broke loose [in the Pressure Drop control room], says Rob McCallum, founding partner of EYOS Expeditions, and the man responsible for running the logistical side of the Five Deeps operation. It became apparent about halfway through the ascent that it was just a popped fuse. For a submersible, a fire inside is the worst scenario. Even a popped fuse in an oxygen-rich environment can be a real problem; look at the Space Shuttle Challenger. It was an early warning, and exactly what test dives are for. To Vescovo, it hammered home that, despite rigorous testing, there is always room for error.

You know the maths, but you do have in the back of your mind, What if its wrong? he says. Even though we tested it, what if theres something different in the real ocean? You just dont know. Youre watching the depth tick down 7,000, 8,000, 9,000 metres, and you know how much pressure is out there. Youre just hoping you dont spring a leak or something.

Reeve Jolliffe and Enrico Sacchetti

Each dive has presented its own unique problems. The second voyage, to the Antarctics South Sandwich Trench, required a gruelling 30-day journey from Montevideo, Uruguay to Cape Town, South Africa, with a few days allowance for the dive in the middle. Despite an extra level of caution around icebergs, the dive was successful.

On the Mariana Trench dive, the sheer length of time it took Vescovo to travel 11,000 metres down meant the ships crew were often working around the clock. Theres no time to rest the crew, or swap them out, McCallum says. After 10 days of doing a deep dive every second day, people are shot.

But the first dive, in the Atlantics Puerto Rico Trench was undoubtedly the most difficult. The first dive was different, because it was the final step in a gruelling series of sea trials, says McCallum. As the team was preparing to tick off the first dive, the submersible experienced systems failure three days in a row. It was our first real test out of a trial situation, and it was ugly. It got to the point where Victor sat in my office and said: Either it works tomorrow or Im scrapping the whole thing.

On the fourth day, McCallum briefed the team. I said: We dont want miracles, were not going to give you a big rah-rah, yay team speech. But weve had four months of practising, you all know what to do, so go out there and do it. No more, no less. And they did.

There was applause, cheers, hugs and tears when Vescovo radioed to say he had finally made it to the bottom of his first ocean. He came up at sunset, you had this big orange sky, and he surfaced right on dusk with the lights on under the water, McCallum says. It was a magic day.

Ahead of his final Five Deeps dive in the Molloy Deep, Vescovo is feeling confident. One can never be complacent diving 5,000-plus metres, but by this point we have refined our launch and recovery procedures, diving protocols, and emergency procedures, and are confident that things will go smoothly, he says.

Reeve Jolliffe and Enrico Sacchetti

Back in the Arctic Ocean, at 3.34pm three hours after Vescovo started his descent word arrives from Limiting Factor that sub and pilot have safely touched down at the bottom of the Molloy Deep. There are cheers and claps in the control room. Vescovo and his team have made history. But there is still the small matter of returning to the surface.

Limiting Factor surfaces 150m away from Pressure Drop, just before 8.40pm. The ship adjusts its course, launching the Zodiac and a 28ft protector RHIB boat as all hands make ready to receive the submersible, a flat white shape buffeted by the waves. The swimmer climbs aboard and attaches the safety lines, then Limiting Factor is winched out of the water, up to the back of the mothership's aft main deck in a fluid reverse of the launch some eight hours earlier.

The cockpit opens, and Vescovos hand emerges, five fingers splayed: five dives completed. He may be one of 416 people to have completed the Seven Summits and one of 12 Americans to have climbed the Summits and skied to the two poles but he has just become the only person in the world to have dived to the bottom of the five oceans. As he climbs down, the Zodiac lets off flares while the ship blows its horn in celebration. Vescovo hugs the crew members one by one.

Later, when the initial celebration has died down and he has had time to decompress and shower, he sits alone in the ships galley with a large plate of spaghetti and a Diet Coke. On the walls are vintage film posters for Mystery Submarine and 20,000 Leagues Under the Sea. Surrounded by them, and considering what he has just done, Vescovo is in a reflective mood.

I dont know why I want to do this. Why did Shackleton have a compulsion to go the South Pole? Some people want to go to the blank spaces on the map, its just something deep inside of us, he says. I remember reading Jules Vernes The Mysterious Island when I was a little kid. I kept going back and looking at the map. The scenes of exploration sang to me, and they still resonate with me. As I grew up I never lost that. Im still that kid that always loved looking at maps and going there.

Atlantic Productions is making a five part series for Discovery Channel called Expedition Deep Ocean which will air later this year.

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Inside the daring mission to reach the bottom of all Earth's oceans - Wired.co.uk

Is coffee good for you? It depends on the kind of coffee and the quantity – Borneo Bulletin Online

Posted: March 16, 2020 at 3:49 am

Dawn MacKeen

CNA/THE NEW YORK TIMES Weve come a long way from the cans of Folgers that filled our grandparents cupboards, with our oat milk lattes, cold brews and Frappuccinos.

Some of us are still very utilitarian about the drink while others perform elaborate rituals. The fourth most popular beverage in the country, coffee is steeped into our culture.

Just the right amount can improve our mood; too much may make us feel anxious and jittery.

IS COFFEE GOOD FOR ME?

Yes. In moderation, coffee seems to be good for most people thats three to five cups, or up to 400 milligrammes of caffeine.

The evidence is pretty consistent that coffee is associated with a lower risk of mortality, said Erikka Loftfield, a research fellow at the National Cancer Institute who has studied the beverage.

For years, coffee was believed to be a possible carcinogen, but the 2015 Dietary Guidelines helped to change perception. For the first time, moderate coffee drinking was included as part of a healthy diet.

When researchers controlled for lifestyle factors, like how many heavy coffee drinkers also smoked, the data tipped in coffees favour. A large 2017 review on coffee consumption and human health in the British Medical Journal also found that most of the time, coffee was associated with a benefit, rather than a harm.

In examining more than 200 reviews of previous studies, the authors observed that moderate coffee drinkers had less cardiovascular disease, and premature death from all causes, including heart attacks and stroke, than those skipping the beverage.

In addition, experts say some of the strongest protective effects may be with Type 2 diabetes, Parkinsons disease, and liver conditions such as cirrhosis, liver cancer and chronic liver disease.

For example, having about five cups of coffee a day, instead of none, is correlated with a 30 per cent decreased risk of Type 2 diabetes, according to a meta-analysis of 30 studies.

The potential benefit from coffee might be from the polyphenols, which are plant compounds that have antioxidant properties, according to Dr Giuseppe Grosso, an assistant professor in human nutrition at University of Catania in Italy and the lead author of an umbrella review in the Annual Review of Nutrition.

However, coffee isnt for everyone. There are concerns about over consumption. This is especially true for expecting mothers because the safety of caffeine during pregnancy is unclear.

While the research into coffees impact on health is ongoing, most of the work in this field is observational.

We dont know for sure if coffee is the cause of the health benefits, said Jonathan Fallowfield, a professor at the University of Edinburgh, and co-author of the British Medical Journal review.

These findings could be due to other factors of behaviours present in coffee drinkers.

DOES THE WAY COFFEE IS PREPARED MATTER?

Yes. Do you prefer a dark or light roast? Coarse grinding or fine? Arabica or robusta?

All of these different aspects affect the taste, but also affect the compounds within the coffees, said Neal Freedman, a senior investigator with the National Cancer Institute. But its not clear at all how these different levels of compounds may be related to health.

Roasting, for example, reduces the amount of chlorogenic acids, but other antioxidant compounds are formed. Espresso has the highest concentration of many compounds because it has less water than drip coffee.

A study in JAMA Internal Medicine examined the coffee habits of nearly 500,000 people in the United Kingdom (UK) and found that it didnt matter if they drank one cup or chain-drank eight regular or decaf or whether they were fast metabolisers of coffee or slow. They were linked to a lower risk of death from all causes, except with instant coffee, the evidence was weaker.

The way you prepare your cup of joe may influence your cholesterol levels, too. The one coffee we know not suitable to be drinking is the boiled coffee, said Marilyn C Cornelis, an assistant professor in preventive medicine at the Northwestern University Feinberg School of Medicine and co-author of the JAMA Internal Medicine study.

Examples of this include the plunge-happy French press, Scandinavian coffee, or Greek and Turkish coffee the kind commonly consumed in the Middle East. (When poured, the unfiltered grounds settle on the tiny cups bottom like sludge. To peek into the future, elders in the region have a tradition of reading the sediment of an overturned cup, like a crystal ball.) However, the oil in boiled coffee has cafestol and kahweol, compounds called diterpenes. They are shown to raise LDL, the bad cholesterol, and slightly lower HDL, whats known as the good kind.

If you filter the coffee, then its no issue at all, said Rob van Dam, a professor at Saw Swee Hock School of Public Health at National University of Singapore. For people with cholesterol issues, its better to switch to other types of coffee. Hes been studying coffee for two decades. (And, yes, hes had a lot of coffee in that time.)

However, other researchers say not to throw out the boiled coffee just yet. The clinical significance of such small increases in cholesterol may be questionable, given that its not associated with an increase in cardiovascular deaths.

Many consumers have also swapped loose grounds for coffee pods.

While there are environmental concerns with single use pods, researchers believe them to hold the same benefits as, say, drip coffee. The latter applies to cold brew, too, but more research is needed.

DO ALL KINDS OF COFFEE HAVE THE SAME AMOUNT OF CAFFEINE?

No. Espresso has the highest concentration of caffeine, packing about 70 milligrammes into a one-ounce shot, but is consumed in less quantities.

By comparison, a typical 12-ounce serving of drip coffee has 200 milligrammes of caffeine, more than instants 140. And, yes, brewed decaf has caffeine, too eight milligrammes which can add up.

When buying coffee, you never really know what youre going to get. At one Florida coffee house, over a six-day period, the same 16-ounce breakfast blend fluctuated from 259 milligrammes all the way up to 564 which goes beyond federal recommendations.

But for some of us, knowing how much caffeine is in our coffee can be especially important. Youve probably noticed it before. How a friend can pound quadruple espresso shots at 10pm and sleep afterward, while you cant have any past noon, or youll be watching Seinfeld reruns until dawn.

Some of us have a polymorphism, a genetic variant that slows our metabolism for caffeine. Its these individuals that Dr Grosso recommends limit their refills.

They take a coffee, and then they have the second and the third, and they still have the caffeine of the first, he said.

You can even find out whether you are a fast or slow metaboliser through a variety of direct-to-consumer testing services.

IS COFFEE ADDICTIVE?

Evidence suggests there can be a reliance on the drink, and tolerance builds over time.

Withdrawal symptoms include a headache, fatigue, irritability, difficulty concentrating, and depressed mood.

Indeed, caffeine is a psychoactive drug, and coffee is its biggest dietary source. About a half-hour after sipping a cup of joe, the caffeine kicks in, and is quickly absorbed.

Blood vessels constrict. Blood pressure increases. A moderate amount of caffeine can wake you up, boost your mood, energy, alertness, concentration and even athletic performance. On average, it takes four to six hours to metabolise half the caffeine.

For those knocking back more than 400 milligrams of caffeine a day, theres not enough evidence to assess the safety, according to the Dietary Guidelines.

Higher doses can lead to caffeine intoxication, with its shakiness, nervousness, and irregular heartbeat. Caffeine is also linked with delaying the time it takes for you fall asleep, how long you stay there, and the reported quality of that shut eye.

I think that caffeine is so common and so ingrained in our culture, and daily habits, that we often dont think about it as a potential source of problems, said Mary M Sweeney, an assistant professor of psychiatry and behavioural sciences at the Johns Hopkins University School of Medicine.

Cutting down coffee may help with gastroesophageal reflux, too.

A new study found that women drinking caffeinated beverages coffee, tea, or soda were associated with a small but increased risk of symptoms, like heartburn.

The studys authors predicted fewer symptoms when substituting two servings of the drinks with water.

Current available research hasnt determined what amount of caffeine can be safely consumed during pregnancy, according to the American College of Obstetricians and Gynecologists.

Caffeine does cross the placenta so some doctors may recommend pregnant women stay below 200 milligrammes of coffee daily. Extremely high doses of caffeine can be fatal.

But researchers said thats more likely to occur accidentally with caffeine powder or pills. You dont see a lot of people going into the emergency room because they accidentally drank too much coffee, said Dr van Dam.

WHAT IS A COFFEE BEAN?

Inside the red fruit of coffea lie two coffee beans. Green in colour, the duo spoon together, the rich brown hue to appear only after roasting.

In fact, they arent beans at all. Its like a cherry, you pick off the tree, said Patrick Brown, a professor of plant sciences at University of California, Davis.

Unlike the cherry, though, the seed is the prize, and the flesh is discarded.

In addition to caffeine, coffee is a dark brew of a thousand chemical compounds that could have potential therapeutic effects on the body. One key component, chlorogenic acid, is a polyphenol found in many fruits and vegetables. Coffee is also a good dietary source of vitamin B3, magnesium and potassium.

People often see coffee just as a vehicle for caffeine, but, of course, its a very complex plant beverage, said Dr van Dam.

With coffees estimated 124 species, most of flavours remain untapped; and perhaps will be forever, with an estimated 60 per cent under threat of extinction, largely from climate change, disease, pests and deforestation.

What fills our mugs at cafes, the office, and on road trips are from two species: Arabica and canephora, known as robusta. Arabica fills specialty cafes, and costs more than robusta, which fuels instant coffees and some espressos. For all of the pomp swirling around arabica, the fact remains it is an extremely homogeneous little seed.

Almost all of the worlds arabica coffee progeny traces itself back a few plants from Ethiopia, coffees birthplace, or Yemen.

DOES ADDING MILK OR SUGAR CANCEL OUT BENEFITS?

Doctors dont know. One 2015 study found that those adding sugar, cream or milk had the same associated benefit as those who preferred it black. But the coffee industry has exploded since the 90s when the older adults in the study filled out their dietary history. It was only about a tablespoon of cream or milk, and a teaspoon of sugar, said the studys lead author, Dr Loftfield, with the National Cancer Institute. This is very different, potentially, than some of these coffee beverages you see on the market today. Sweet coffee and tea are the fourth largest source of sugar in the diets of adults, according to the October survey from the USDA. That includes dessert-like beverages, like Dunkin Donuts 860-calorie creamy frozen coconut caramel coffee drink, with 17 grammes of saturated fat, and 129 grammes of total sugars. Experts said some of these drinks bear little relation to the two-calorie cup of black coffee of the past, worrying health officials.

When you talk about a drink that has that load of unhealthy fats and that much sugar, cant possibly be a healthy beverage on balance, Dr Jim Krieger, a clinical professor of medicine and health services at the University of Washington. That amount of sugar alone is astronomical compared to the current recommendations of US Dietary Guidelines of 50 grammes of sugar a day.

The concern is heightened, experts said, especially because an estimated 43 per cent of teens are now drinking coffee nearly doubling since 2003 according to the research firm Kantar, driven partly by sweet drinks.

SHOULD I START POUNDING DOWN MORE COFFEE?

Depends on your goals in life. If you are enjoying the drink in moderation, doctors say continue onward, and savour those sips. And for those patients with a sensitivity to the beverage, Dr Sophie Balzora, a gastroenterologist, weighs the benefits and risks very carefully. The clinical associate professor of medicine at NYU School of Medicine understands its cultural significance, and knows to tread lightly. As she put it, Robbing people of their coffee seems cruel.

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Lessons for Fighting the Coronavirus From India’s TB Struggle – The Atlantic

Posted: March 16, 2020 at 3:48 am

Through all this, Lokhande did gain one thing: resistance. Yet this was no victorythe erratic prescription of antibiotics had made her resistant to tuberculosis drugs, and by 2014, she was diagnosed with extensively drug-resistant, or XDR, TB, a nastier version of the disease against which most powerful antibiotics do not work. Lokhandes doctor gave up, advising her mother to take her home and pray.

Lokhandes story illustrates that developing new treatments is only one part of the battle to combat infectious diseaseswhether ancient bacteria such as tuberculosis, or COVID-19, the disease caused by the novel coronavirus. In cases such as Lokhandes, in places such as India, poor regulation, improperly functioning medical systems, and wayward doctor training are in many ways more-difficult hurdles to scale.

Everything that could go wrong, went wrong, she told me.

In November 2014, Lokhande was wheeled into Zarir Udwadias clinic in Mumbais Hinduja hospital. Then 27, she weighed barely 60 pounds, and her clothes hung over her in no defined shape. Udwadia, one of Indias leading TB experts, told me he was appalled at the poor treatment Lokhande had received, and immediately recommended one of two relatively new drugs designed to treat XDR TB.

After years in which her body had been battered, her finances crippled, her life upended, Lokhandes struggle still had far to go.

Tuberculosis is an ancient disease: In the age before modern science, it was called consumption, so named for what it did to a persons bodyconsuming it. When people contract tuberculosis, they rapidly lose weight, start coughing up blood, and turn pale, as if life is being slowly sucked out of them. (One of the diseases other historical names was the white plague, for the anemic pallor of those infected.) Today, TB, which is transmitted through the air and is easily passed between people, is the leading cause of death from infectious diseases worldwide. The World Health Organization estimates that 1.8 billion people, or about a quarter of the worlds population, are latent carriers of TB.

Like many things in India, TB exists here on an enormous scale. Of the 10.4 million new TB cases reported globally each year, 2.8 million are in India. The explosion of TB has become so grave in Indias megacities, where sneezing or coughing etiquette is not commonly practiced, that Udwadia has warned it is deadlier than Ebola. Some 480,000 Indians die of TB each year, more than 1,300 each day. During the peak of the AIDS epidemic, South Africa, the worst-affected nation in the world, reported fewer deaths per day.

Yet a crucial distinction between TB and HIV, the virus that causes AIDS, is that TB is curable. Most properly organized treatment plans for TB last at least six months, and typically result in a full recovery. A poorly designed plan, however, can be dangerous, leading to the development of long-term drug resistance.

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The Biggest Loser exclusive: Kati Morton weighs in on show where extreme weight loss wins – Monsters and Critics

Posted: March 16, 2020 at 3:48 am

The Biggest Loser, hosted by Bob Harper, awards $100,000 to the contestant who loses the most weight. Pic credit: John Britt/USA Network

The Biggest Loser debuted in 2004, quickly attracting a growing audience with its then-unique premise of defining the winner as the person who shed the most weight.

Set to become stars in their own right, trainers Bob Harper and Jillian Michaels urged the obese contestants to spend their days on the show dieting and exercising to take home the big prize.

However, despite high ratings, The Biggest Loser came under criticism from experts who expressed concern that the rapid weight loss made possible only by devoting days to intense exercise and rigid diets was not realistic.

The criticism grew when, during season 15, ultimate winner Rachel Frederickson began her time on the show at 260 pounds and ended at 105 pounds.

Even the trainers couldnt hide their shock at what turned into a controversy about whether The Biggest Loser had caused Rachel to develop an eating disorder, noted the Today show.

Despite all the controversy of the past, The Biggest Loser returned this year to the small screen. This time around, Bob Harper has taken on the role of host rather than a trainer.

But does the show still have the potential to endanger contestants with its message that you win by losing weight as fast as possible?

Kati Morton, a licensed therapist who is a licensed marriage and family therapist, recently authored, Are u ok?: A Guide to Caring for Your Mental Health.

In an exclusive interview, Kati discussed the pros and cons of The Biggest Loser when it comes to permanent, healthy weight loss.

Reflecting on how The Biggest Loser is based on the concept that youre a winner only if you achieve the most weight loss, Morton acknowledged that there are some positives to the reality TV show.

I think the pros of this concept are that they help people better understand how to feed themselves, and how our emotional eating habits can be, said Kati, who runs a private practice in Santa Monica, California and also has a popular YouTube channel about mental health.

But Morton also sees multiple negative aspects to the premise of The Biggest Loser.

Although the show has offered more support for the emotions involved in weight loss, Kati feels that The Biggest Loser should use the term eating disorder and explore why these contestants struggle so much with overeating.

Moreover, Kati expressed concern that The Biggest Loser limits potential contestants to those who have large amounts of weight to lose.

Because of that restriction, The Biggest Loser puts the focus solely on being thin and using that as the goal, instead of supporting different shapes and sizes.

Viewers of The Biggest Loser have seen how the weight loss competition show takes contestants and puts them in an isolated environment, where they focus only on diet and exercise rather than experience the outside world challenges such as family and career.

That isolated environment results in another concern from Morton.

The [Biggest Loser] is so intensive and isolated it can be hard for people to continue on this healthier path after that get home, pointed out the licensed therapist.

Kati, who specializes in working with individuals experiencing eating disorders and self-harming behaviors as well as all other aspects of mental health, also discussed the distinction between The Biggest Loser campus and the contestants real-world lives.

Does weight loss on the show necessarily translate to continued slim-down success when the contestants return to their everyday lives?

[The show] doesnt take into consideration what our real life is like. In real life we dont have someone making all our meals, telling us what to eat and when to work out. Most of us struggle to fit everything we need to do into our days, and adding in these changes can be hard. Its like when my patients come out of a treatment facility, the slow step down in support and care is pivotal for their long term recovery.

What if you have struggled to lose weight for years, watching the scale go up and down, going on seemingly endless fad diets, and heading to the gym faithfully, but arent obese enough to qualify for the show?

Kati has some tips.

I recommend seeing an eating disorder specialist (this could be a therapist, psychologist or psychiatrist) and making time to see a dietitian, suggested Morton.

Types of therapy that have been shown to be the most successful are CBT (Cognitive Behavioral Therapy) and DBT (Dialectical Behavior Therapy).

The specialists you choose depends on your issues, added Kati.

However, if we have other issues like addiction or a traumatic past you will want to seek out a specialist in those areas, explained Morton.

This will help us deal with all of the emotional problems that led to our eating issues while also helping us manage our food choices, portions, etc, with meal plans.

Ultimately, Kati feels that having a professional who specializes in emotional health as well as a specialist who focuses on nutrition can provide well-rounded support and guidance.

The Biggest Loser, which recently shifted from NBC to the USA Network, began its 2020 season with 12 individuals who had battled their weight for years.

The contestant who loses the most weight is the winner of $100,000.

In addition to host Bob Harper, trainers Erica Lugo and Steve Cook work with the contestants to push them to diet and exercise to win the prizes of the most weight loss and the money.

Watch The Biggest Loser on the USA network Tuesday at 9/8c.

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The Biggest Loser exclusive: Kati Morton weighs in on show where extreme weight loss wins - Monsters and Critics

Weight loss tips from Pontefract woman who comfort ate after nursing dying husband – then shed 7 stone – ExaminerLive

Posted: March 16, 2020 at 3:48 am

A widow whose weight doubled through comfort eating as she nursed her dying husband dipping into the fat b******* diet he followed to stay strong has lost seven stone and is ready to live again three years after losing him.

A svelte size 10 in 1996 when they first met, when nurse Bridgette Schofield, 55, started caring for David diagnosed with a rare disease called sarcoidosis, which attacked his lungs in 2010, she became an emotional eater.

Told to consume more calories to maintain his weight, as the cruel condition took hold, Bridgette, of Pontefract, West Yorkshire, indulged in full-fat treats like ice cream and cheese alongside David, who passed away on June 2, 2016, aged 51.

Devastated by his death, Bridgette, who has two children recruitment officer James, 22, and journalism student, Olivia, 19 with David, continued comfort eating until, two years after his passing, she tipped the scales at 18 stone and was wearing a size 22.

Her turning point came in July 2018, when she was left mortified by a photo of herself at a reunion dinner with an old pal, saying: Before I even got to the restaurant, I remember thinking, I hope someones told my old friend how fat Ive got.

Wed gone into the city for a nice meal at a fancy restaurant and I felt a world away from the glamorous woman Id been when David was well.

Then my friend asked a waiter to take a photo and when I saw it on her phone my stomach dropped I made her delete it straight away, she said.

Thats when I realised I needed to change. Suddenly I was aware of my own mortality.

Told about the Cambridge 1:1 Diet, Bridgette signed up straight away restricting her calories to just 600 a day.

It was hard at the beginning I was really hungry during that first week, she said. But I was determined to do it.

Bridgette turned to food for comfort after David, the love of her life, became poorly.

It had been love at first sight back in 1996, when she walked into the insurance brokers where he worked, looking for cover for her house.

I went to a family run business Id used in the past and when David showed up I couldnt help thinking how lovely and gorgeous he was, she recalled.

When we parted ways I became all flustered and banged my knee on the way out , calling my mum when I got home to tell her.

I remember her saying, If hes that gorgeous, why cant you insure something else?'

There was no need, as that very same week, David called, asking Bridgette out on a date.

He was probably breaking some sort of code but we werent bothered, she said.

He asked me if I wanted to go to the pub, but I told him I wasnt a pub kind of girl, so we settled on a local Italian.

Head over heels in love and seeing no need to marry, the couple quickly settled into the chaos of family life.

They only tied the knot after James, then 10, asked Bridgette why she did not wear a wedding ring.

I told him that Daddy had never got around to asking me, she laughed. His response was, Well I think Daddy should marry you.'

David said as long as I arranged it, hed turn up, so I did, she continued.

Marrying at west Londons Westminster Register Office on December 8, 2008, before enjoying a knees up at The Ritz, one of the capitals swankiest hotels, she could not have asked for a happier day.

We both loved dressing up and going the extra mile, so the wedding was a really special moment for us both, she said.

She added: We both loved the 50s and icons like Carrie Grant and Doris Day but I loved disco and he loved American rock.

But when David was admitted to The Yorkshire Clinic, a private hospital in Bradford, near Leeds in 2010, struggling to breathe after a week with a relentless cough, biopsies samples of tissue taken from his lungs and tested, resulted in a diagnosis of sarcoidosis.

The rare condition causes small patches of red and swollen tissue to develop in the bodys organs, particularly the lungs and skin.

For the past year we just believed he had asthma, so this was a total shock and, by the time he was diagnosed, doctors pretty much told us it was too late to treat, Bridgette said.

It came as such a surprise. David was very into his fitness and liked to keep in shape at the gym.

He was so proud, too, that he didnt want anyone to know he was so ill. He was very old fashioned like that and didnt want people to think he was incapable.

Told to give David 3,000 calories a day diet as opposed to the 2,500 calories recommended for men and 2,000 for women by the NHS to combat the weight loss caused by his illness, Bridgette admits she dipped into his diet, too.

We called it the fat b****** diet. We used full fat milk, cream and butter in everything, she said.

Id put double cream in his mash and add ice cream to his smoothies and I started indulging more, too.

Because we werent going out as much wed eat takeaway more that sort of thing and as I became stressed and upset, watching him struggle, I started turning to food, she said.

Davids health hit a crisis in the summer of 2015, when they arrived for a two week holiday at the Chewton Glen Tree Houses, in Hampshire, to celebrate James birthday.

David became so poorly the day we arrived he had to be rushed to Dorsets Royal Bournemouth and Christchurch Hospital, where he was put on steroids, diuretics and antibiotics, she said

Suffering with a chest infection and pneumonia, David was not discharged until three weeks later when, despite everything he had been through, concerned not to put his wife to too much trouble, he insisted on catching a train home.

I was back up in Yorkshire with the children after the holiday and somehow he managed to get a train up from Bournemouth the day he was discharged to save me the journey, she said. That was just the kind of gentlemen he was.

Unfortunately, Davids health did not improve and in March 2016 he was put on the waiting list for a lung transplant.

She said: They told us as soon as they found a tissue match that hed be on the operating table for a new set of lungs, but that day never came.

Sadly, Davids health deteriorated rapidly and, by April 2016, Bridgette was caring for her ailing husband around the clock.

He was at home attached to every type of oxygen possible, but he still couldnt breathe, she said.

Blue lighted to West Yorkshires Pinderfields Hospital, on June 2, 2016, doctors told Bridgette her husbands lung function was so poor that there was nothing they could do.

I knew he was ill and I didnt expect him to come out, but nothing could prepare me for that day, she said. He was with us one minute and gone the next.

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Comforting herself with food, as she tried to process her heartbreaking loss, Bridgette regularly ate hearty meals, with ice cream puddings seeing her body mass index (BMI) used to gauge a healthy weight soar to 41.9, compared to the 18.5 to 24.9 recommended by the NHS.

Kick-starting her day with mountains of white toast and butter, before eating a pre-packed ham and cheese baguette for lunch, Bridgette would then have creamy pasta for dinner, as well as crisps and snacks.

After he passed, I turned to food for comfort even more, gaining at least another three stone.

But, following her humiliation in the restaurant, after seeing her photo with her friend, Bridgette was determined to change.

Losing 9lb in her first week on the 1:1 diet, soon the pounds were flying off and, nine months after starting the weight loss programme, she had shed an incredible 7st and felt herself for the first time in years.

Now she has slowly built up her calories to 1,500 a day, she enjoys porridge and fruit for breakfast, followed by hummus and carrots for lunch and grilled fish and vegetables for dinner.

A trim size 12 and weighing 10st 10lb, Bridgette says she feels ready to start living again.

She said: I would look in the mirror after losing David and think, Thats not me.

After losing weight I look like me again and its had a drastic impact on my life.

For years Ive been avoiding going out and making excuses to stay in, as I felt self-conscious.

Now I go out as much as I can and people say how much younger I look, she added.

Bridgette has accepted that she may never be ready for another romance, but she is certain that David would see what she has achieved and be cheering her on.

David was always so complimentary, she said. I know hed be so proud of my weight loss and telling me to keep it up.

She added: But Im still not sure about dating. My daughter says she doesnt mind, but I love David so much and my head is still so full of him, she said.

He always joked that he wanted a cardboard cut out of him in the living room when he was gone, but we settled with his urn of ashes instead.

When someone is so full of life and they dedicate everything about themselves to your happiness and well being, its hard to imagine ever filling the void theyve left.

She concluded: But at least now, since losing all this weight, I have my confidence back and can face life again as a new me.'

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Weight loss tips from Pontefract woman who comfort ate after nursing dying husband - then shed 7 stone - ExaminerLive

This Dietitian Wants to Burn Diet Culture to the Ground – Outside

Posted: March 16, 2020 at 3:47 am

Forty-fivemillion Americansdiet every year, and though they might see short-term success,90 percent of those people regain the weight they lost. Thats because dieting, at least as weve been doing it,doesnt work.

Were made to believe that diets fail because welack willpower or discipline. But the odds are stacked against a person trying to lose weight through dietary restriction. Recent research has shown that our bodies have a set weight range largely determined by genetics, and a2013 study found that if you dip below your natural weight, your brain triggers changes in metabolism and energy output to get you back to normal and prevent further weight loss.

Fixating on appearance and weight also affects our well-being. A 2015 articlepublished in the journal Social and Personality Psychology Compass indicates that many of the poor health outcomes associated with obesitycould instead be traced to the stigma against bigger-bodied people and the stress it causes.

In short, what ails us isnt weightits our obsession with it, according toChristy Harrison, a registered dietitian nutritionistand New York Times contributor. In herbook,Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness, which came out in December, Harrison proposes that the solution isnt weight lossits burning diet culture to the ground.Were trained to believe that being thin means youre healthy and being fat means the opposite, Harrison says, when you can actually be healthy at any size.

Weight bias explains much if not all of the excess health risks in people with larger bodies, Harrison says. Framing peoples body size as an [obesity] epidemic is weight stigma.

The overzealous pursuit of thinnessunder the guise of a visual indication of healthhas an unfortunate byproduct: the foods, lifestyles, and body types that dont fit into thisnarrow paradigm are demonized, Harrison argues. When a low-carb diet or a juice cleanse is dubbed clean eating, the natural assumption is that other ways of eating are dirty. Before-and-after photos celebrate weight lossbut also imply that a bigger body is a problem to be solved or a project to be worked on. Complimenting someone on looking thin suggests that something was wrong with their body before. Harrison also notes that our physical spaces reflect these ideals, like how bus and airplane seats only accommodate people of a certain size. Clothing stores often dont carry sizes that accommodate larger bodies, andif they do,the options are typically few.

The way [wellness and diet culture] conceives of health is bound up in healthism: the belief that health is a moral obligation, and that people who are healthy deserve more respect and resources than people who are unhealthy, Harrison writes. Healthism is both a way of seeing the world that places health at the apex and a form of discriminating on the basis of health.

Anti-Diet explains that discrimination itself can leadto a wide array ofnegativephysical and mental health outcomes: a2015 study from Obesity Reviewsfound that repeated weight loss and gain can lead to blood pressure and heart problems. A2009 study in Obesityfound that people who had experiencedweight stigma in the past year were twice as likely to have a mood or anxiety disorderand 50 percent more likely to have a substance-use disorder than those who had not.

Institutional fatphobia can also affect the quality of health care thatlarger-bodied people receive, Harrison explains. Women with high BMIsabove 55are almost 20 percent less likely to get gynecological cancer screeningsand have to deal with disrespectful treatment, unsolicited weight-loss advice, and inappropriately sized medical equipment in the doctors office, a 2006 studyfound. That kind of treatment leads larger-bodied people to avoid spaces where they can expect to be stigmatized, like doctors offices or gyms, according to research from theUniversity of Nevada and theUniversity of New South Wales. While there is a correlation between higher BMI and health outcomes like hypertension or heart disease, high weight alone doesnt necessarily cause poor healththere are other risk factors to take into account.

It is possible to change what and how you eat without becoming a part of diet culture yourself. Instead of going keto, quitting sugar, or committing to Whole30, Harrison suggests her readers try something a little simpler:intuitive eating, which basically means eating what you want without stress, shame, or restrictionbut with careful attention to how your body feels. (If youre looking for a how-to guide on the approach,check out Evelyn Tribole and Elyse Reschs1995 book.)

Diet culture convinces us that honoring our hunger, seeking satisfaction, and feeling full will send us down the road to perdition. It tells us our instinctsarebad and wrong, Harrison writes. We have the capacity to get back to a place where our relationships with food are as simple as they were when we were babieswhere hunger and pleasure are nothing to be ashamed of, and where fullness is a signal that we can take our minds off food for a while.

Anti-Diet offers a much-needed unbrainwashing for anyone feeling stress, stigma, or shame about their appearance, diet, or activity levels. Even the socially conscious reader will have an ahamoment when Harrison debunks something they have accepted as truth. Though some of the more nuanced concepts are tricky to absorb, like the ways in which diet culture infiltrates progressive movements like food activism, Anti-Diet is an approachable read for anyone ready to untangle their eating habits from their self-worth.

Buy the Book

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