Yet more bragging rights are in for the Mediterranean diet, long considered to be one of the healthiest in the world.

A new study published Monday in the BMJ journal Gut found that eating the Mediterranean diet for just one year altered the microbiome of elderly people in ways that improved brain function and would aid in longevity.

The study found the diet can inhibit production of inflammatory chemicals that can lead to loss of cognitive function, and prevent the development of chronic diseases such as diabetes, cancer and atherosclerosis.

Our findings support the feasibility of changing the habitual diet to modulate the gut microbiota which in turn has the potential to promote healthier aging, the study authors said.

About 60 tons of food pass through the average humans digestive tract in a lifetime, science says, exposing our insides to billions of different bacteria in addition to those we were born with. Many of those miniscule creatures play important roles good and bad in how well we absorb nutrients; the functionality of our immune response; and our energy and metabolism levels.

Science has shown that as we age, the types and amount of microbes found in the gut are reduced. A poor diet is especially common among the elderly in long-term residential care and those who live alone. Health and dental issues can also make it difficult for the elderly to eat a well-balanced diet.

As the diversity of bacteria diminishes, inflamm-aging occurs, contributing to age-related inflammatory processes that can lead to cancer, neurological disorders and other diseases.

The study analyzed the gut microbiome of 612 elderly people from France, Italy, the Netherlands, Poland, and the United Kingdom before putting 323 of them on a special diet for a year.

While the diet was designed for the elderly, it was based on the Mediterranean principles of eating lots of fruits, vegetables, nuts, legumes, olive oil and fish, and little red meat, sugar and saturated fats.

The rest of the 65- to 79-year-olds in the study were asked to continue to eat as they always did for the same 12 months.

After the year was over, those who had followed the Mediterranean diet saw beneficial changes to the microbiome in their digestive system. The loss of bacterial diversity was slowed, and the production of potentially harmful inflammatory markers such as C-reactive protein and interleukin-17 were reduced.

At the same time, there was a growth of beneficial bacteria linked to improved memory and brain function, the study said. The diet also appeared to boost keystone species, critical for a stable gut ecosystem and which also slowed signs of frailty, such as walking speed and hand grip strength.

Nationality did not appear to matter. The findings were similar and consistent no matter where the people lived and no matter their age or weight, both of which influence the unique makeup of a persons microbiome.

The study is part of a larger randomized controlled trial of 1,200 people called the European Project on Nutrition in Elderly People or NU-AGE that began in 2012. Previous publications from the ongoing study found those who followed the diet closely had improved episodic memory and overall cognitive ability. Higher adherence to the diet also reduced the rate of bone loss in people with osteoporosis and improved blood pressure and arterial stiffness.

Discovering that the Mediterranean diet could affect the microbiome in a positive way isnt really surprising; the diet already has a stuffed shelf of scientific trophies. Its won gold medals in reducing the risk for diabetes, high cholesterol, dementia, memory loss, depression and breast cancer. Meals from the sunny Mediterranean region have also been linked to stronger bones, a healthier heart and longer life. Oh, and weight loss, too.

The diet features simple, plant-based cooking, with the majority of each meal focused on fruits and vegetables, whole grains, beans and seeds, with a few nuts and a heavy emphasis on extra virgin olive oil. Say goodbye to refined sugar and flour except on rare occasions. Fats other than olive oil, such as butter, are consumed rarely, if at all.

Meat can make a rare appearance, usually only to flavor a dish. Instead, meals may include eggs, dairy and poultry, but in much smaller portions than in the traditional Western diet. Fish, however, are a staple.

Its more than a diet, its a lifestyle, said Atlanta registered dietitian Rahaf Al Bochi in an earlier interview.

It also encourages eating with friends and family, socializing over meals, mindfully eating your favorite foods, as well as mindful movement and exercise, said Al Bochi.

The Mediterranean diet has won first place in the US News and World Reports best diet rankings for three years in a row. Anyone wanting to start the diet can do so in a few easy steps, say experts, by just adding healthy choices to their daily diet.

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Mediterranean diet scores another win for longevity by improving microbiome - KTVZ

Many Americans aim to eat a healthy diet, and some might be hoping to lose a few pounds. But which diets are Americans sticking to, and which ones are actually helping them lose weight?

A YouGov poll of more than 1,200 US adults finds that a majority of Americans have changed their diet at some point in order to lose weight (56%) or improve their physical health (54%).

Intermittent fasting, a diet where you only eat during certain times of day, is one of the most popular: 24 percent of US adults say theyve tried this diet for weight loss. An equal number say theyve tried the Atkins diet, which emphasizes foods that are low-carb.

About one in five have tried Weight Watchers (21%), the keto diet (19%) and the Mediterranean diet (18%).

But which diets do Americans say have been effective in helping them lose weight?

YouGovs data finds that majorities of people who have used these diets for weight loss find them to be effective.

Almost nine in 10 (87%) people who have tried intermittent fasting to lose weight say that this diet was very effective (50%) or somewhat effective (37%) in helping them lose weight. A similar number of people who have used Weight Watchers (86%) or the keto diet (85%) say these diets were effective for weight loss.

Majorities who have used Atkins (83%), the Mediterranean diet (81%), or vegetarianism (78%) for weight loss also say that these diets were effective in helping them to lose weight.

The diet Americans say is the best weight-loss diet may also be the most affordable one.

Intermittent fasting, which 87 percent of users say was effective for weight loss, is also seen as more inexpensive (80%) than expensive (18%), according to people who have tried it.

That isnt the case for many of the other diets YouGov asked Americans about. Majorities of users are more likely to see Weight Watchers, keto, Atkins and the Mediterranean diet as more expensive rather than inexpensive. Those who have adopted a vegetarian diet for weight loss are close to evenly split: 49 percent say it is expensive, 46 percent say it is inexpensive.

But in spite of the fact that many of these diets seem to be effective according to the people who have tried them, they remain largely unappealing to the American public.

A majority (58%) of US adults say that the vegetarian diet is somewhat or very unappealing. A plurality say the same when asked about the keto diet (47% find it unappealing), Atkins (47%), intermittent fasting (47%), or Weight Watchers (47%).

The only diet of this grouping that was seen as more appealing than unappealing was the Mediterranean diet. Over half (55%) say this diet is somewhat or very appealing; 31 percent say it is unappealing.

See the full survey results and sign up to be a part of the YouGov panel.

Related: One in five Millennials has changed their diet to reduce their impact on the planet

Methodology: Total unweighted sample size was 1,241 US adults, which included 137 who have used the keto diet for weight loss, 165 who have used the Atkins diet for weight loss, 172 who have used intermittent fasting for weight loss, 120 who have used the Mediterranean diet for weight loss, 146 who have used Weight Watchers for weight loss, and 95 who have used vegetarianism for weight loss. The figures have been weighted and are representative of all US adults (ages 18+). Interviews were conducted online between January 3 - 6, 2020.

Image: Getty

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Americans say this popular diet is effective and inexpensive - YouGov US

Lean meat, leafy greens, and soy products are good sources of nutrition on the gout diet. tlorna/Shutterstock

More than 8 million adults in the US suffer from a painful condition called gout. There is evidence that unhealthy lifestyles, such as smoking, poor eating and lack of exercise as well as rising obesity rates are increasing the number of people afflicted with this condition.

In order to reduce the prevalence of gout and frequency of painful flare-ups, doctors recommend a balanced diet full of vegetables, low-fat proteins, and regular exercise. Here's what you need to know about how diet can help with symptoms of gout.

Gout is a painful type of arthritis, or inflammation of joints, particularly in the big toe and knee joints. It happens as a result of hyperuricemia, or too much uric acid in the blood.

"The problem is either your body produces too much uric acid or it cannot properly excrete the uric acid," says Shailendra Singh, MD, Rheumatology Medical Director at White River Medical Center in Arkansas.

As a result, uric crystals can form, build-up, and get lodged in the joints, inflaming them, and causing excruciating discomfort and pain.

"Joints get red-hot to touch and swollen. You could be fine for a few weeks to months to even years before you have another episode," says Singh.

Foods high in a natural compound called purine can trigger painful flare-ups for people with gout because the body breaks purine down into uric acid. Therefore, doctors recommend avoiding high-purine foods like the following:

An outlier to the rule is purine-rich vegetables like spinach, cauliflower, or mushrooms. These foods are shown to lower the risk of flare-ups. Fruits, especially cherries, are recommended as alternatives to other sugary snacks.

Also "lean meat, like chicken and turkey, is okay. Leafy greens and vegetable protein like soy are also a good source," says Singh. "Moderation is the key and avoiding the [high-purine] foods is the most important thing."

By swapping out some of the high-purine meats, processed sugars, and alcohol for more wholesome food options you can protect yourself from painful gout flare-ups while also leading a healthier lifestyle. Here are some swaps to consider:

In addition to using these meal ideas, one should ensure they stay well hydrated as dehydration can increase the concentration of uric acid in the body.

One myth is that if someone is suffering from gout, then they're probably not eating right. But gout is the result of a mix of both genetics and environmental factors.

"It's not that their husband or spouse is cheating on their diet, they aren't sneaking food that they shouldn't eat, it's not all diet," says Dr. Robert Keenan, a rheumatologist at Duke University Health Facility.

The pain from gout can also be treated with non-steroidal anti-inflammatory drugs (NSAID), like Aspirin or Ibuprofen and by losing weight, if you're overweight.

The important thing to remember for people who suffer from gout is to maintain a healthy lifestyle. By watching purine-rich food intake, eating more vegetables and less unprocessed foods, watching your weight, and exercising more, gout can be managed effectively.

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What is a good diet for gout that will reduce your risk of painful flare-ups - Insider - INSIDER

Find more recipes and tips to make healthy meals more affordable at fyp365.com or heart.org/healthyforlife.

Mediterranean Chicken and Grain BowlRecipe courtesy of AramarkServings: 6

8

ounces farro or brown rice

6

cups spinach, stems removed

1 1/2

cups diced seedless cucumbers

1 1/2

diced tomatoes

6

thin slices red onion

3

cups cauliflower florets

3/4

cup balsamic vinaigrette

3

cups cooked skinless chicken breast, visible fat discarded

6

tablespoons fat-free or low-fat crumbled feta cheese

3

tablespoons kalamata olives

Cook farro according to package instructions.

On serving plate, place 1/2 cup farro. Around farro, arrange 1 cup spinach; 1/4 cup cucumber; 1/4 cup tomatoes; 1 slice red onion, separated into rings; and 1/2 cup cauliflower.

Drizzle balsamic vinaigrette over salad. Top with 1/2 cup chicken and garnish with 1 tablespoon feta cheese and 1 1/2 teaspoons olives. Repeat with additional servings.

Nutritional information per serving: 342 calories; 12 g total fat; 52 mg cholesterol; 551 mg sodium; 35 g carbohydrates; 4 g fiber; 8 g sugars; 25 g protein.

Curry-Spiced Tofu with Asian VegetablesRecipe courtesy of the American Heart AssociationServings: 4

12

ounces light, extra-firm tofu, drained and patted dry, cut into four slices

1

tablespoon, plus 1 1/2 teaspoons, curry powder, divided

12

ounces packaged fresh stir-fry vegetables

1

tablespoon water

2

teaspoons canola oil

1

teaspoon toasted sesame oil

1

large onion, cut into 3/4-inch wedges

4

large garlic cloves, minced

1/4

cup light coconut milk

1/4-1/2

teaspoon chili garlic sauce

Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder.

In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water.

In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm.

In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently.

Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly.

Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu.

Nutritional information per serving: 151 calories; 6.5 g total fat; 86 mg sodium; 14 g carbohydrates; 4 g fiber; 4 g sugars; 10 g protein.

Michael Frenchmfrench@familyfeatures.com1-888-824-3337editors.familyfeatures.com

About Family Features Editorial SyndicateA leading source for high-quality food, lifestyle and home and garden content, Family Features provides readers with topically and seasonally relevant tips, takeaways, information, recipes, videos, infographics and more. Find additional articles and information at Culinary.net and eLivingToday.com.

SOURCE Family Features Editorial Syndicate

http://www.familyfeatures.com

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Make Cents of a Healthy Diet - PRNewswire

Switching what the powerhouses of heart cells consume for energy could help the heart regenerate when cells die, a new study led by UTSouthwestern researchers suggests. The finding, published in the Feb. 20, 2020,Nature Metabolism, could open whole new avenues for treating a variety of conditions in which heart muscle becomes damaged, including heart failure caused by viruses, toxins, high blood pressure, or heart attacks.

Current pharmaceutical treatments for heart failure including ACE inhibitors and beta blockers center on trying to stop a vicious cycle of heart muscle loss as strain further damages remaining heart muscle, causing more cells to die, explains UTSouthwestern physician-researcher Hesham A. Sadek, M.D., Ph.D., the J. Fred Schoellkopf, Jr. Chair in Cardiology. There are no existing treatments for rebuilding heart muscle.

Nine years ago, Sadek and his colleagues discovered that mammalian hearts can regenerate if theyre damaged in the first few days of life, spurred by the division of cardiomyocytes, the cells responsible for a hearts contractile force. However, this capacity is completely lost by 7 days old, an abrupt turning point in which division of these cells dramatically slows.

Subsequent research has shown that this change in regenerative capacity appears to stem, at least in part, from damaging free radicals generated by organelles known as mitochondria, which power cells. These free radicals damage cells DNA, a phenomenon called DNA damage, which prompts them to stop dividing.

The shift in free radical production appears to be spurred by a change in what mitochondria in the cardiomyocytes consume for energy, Sadek explains. Although mitochondria rely on glucose in utero and at birth, they switch to fatty acids in the days after birth to utilize these energy-dense molecules in breast milk.

Sadek and his colleagues wondered whether forcing mitochondria to continue to consume glucose might stymie DNA damage and, in turn, extend the window for heart cell regeneration. To test this idea, the researchers tried two different experiments.

In the first, they followed mouse pups whose mothers were genetically altered to produce low-fat breastmilk and that fed on low-fat chow after they weaned. The researchers found that these rodents hearts maintained regenerative capacity weeks later than normal, with their cardiomyocytes continuing to express genes associated with cell division for a significantly longer window than those fed a diet of regular breastmilk and chow. However, this effect didnt last into adulthood their livers eventually made up the deficit by synthesizing the fats that their diets were missing, which significantly reduced their hearts regenerative capacity.

In the second experiment, the researchers created genetically altered animals in which the researchers could delete an enzyme, known as pyruvate dehydrogenase kinase 4 (PDK4), necessary for the heart cells mitochondria to digest fatty acids. When the researchers delivered a drug to turn off PDK4 production, the animals cardiomyocytes switched to consuming glucose instead of fatty acids, even in adulthood. After researchers simulated a heart attack, these animals experienced improvement in heart function, which was accompanied by markers in gene expression that suggested their cardiomyocytes were still actively dividing.

Sadek notes that these findings provide proof of principle that its possible to reopen the window for heart cell regeneration by manipulating what cardiomyocyte mitochondria consume for energy.

Eventually, he says, it may be possible to develop drugs that change what cardiomyocytes eat to make them divide again, reversing heart failure and representing a true cure.

Reference: Cardoso et al. (2020).Mitochondrial substrate utilization regulates cardiomyocyte cell-cycle progression. Nature Metabolism. DOI: https://doi.org/10.1038/s42255-020-0169-x.

This article has been republished from the following materials. Note: material may have been edited for length and content. For further information, please contact the cited source.

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Switch Up Heart Cell Diet To Help Regeneration - Technology Networks

Jonny Cruz had two problems: Facebook and a fear of death by workout. The 36-year-old- actor from West Hollywood, California, had started working as a creative producer with the social media giant, only to find that free meals and snacks at work were an irresistible temptation. I have always had a lean frame, so I don't look heavy or fat per se, he says, but grazing all day had him taking in a lot of extra calories.

Meanwhile, hed stopped really exercising. It all started when he tried to get back in the gym after slacking off for a few years. Suddenly he found that any strenuous exercise left him feeling dizzy. I got really worried that I had something going on with my health but was too afraid to get it checked out, he says.

That left him in a bind, adding more pounds while not getting the exercise he needed to burn calories. To the naked eye you wouldn't really think anything about my weight, but I could really feel it, he says. Tired of feeling sluggish and dizzy, he finally talked to a cardiologist, who confirmed his heart was healthy. Cruz realized hed created his own barriers to getting back in shape; he felt especially guilty for having a girlfriend who runs marathons while he worried a workout might kill him. At 158 pounds, his body fat percentage was 19.24 percent.

His doctor told him that his dizziness would likely subside as he exercised. So Cruz threw himself into a six-week transformation at Ultimate Performance. His initial assessment rolled right into a workoutIt was great cause I didn't have time to freak out, he says. He felt on the brink of dizziness, but as he kept going the feeling disappeared. Soon he was training without fear.

Jonny Cruz/Ultimate Performance

To fix his diet, he switched to a macro eating plan, logging all of his intake in MyFitnessPal. Hed never done that before, and soon learned the value of tracking fats, carbs, and protein. It was a challenge, but he realized how important it was to know exactly what he was eating. He even signed up with a service called MacroPlate, which delivered meals designed to fit his plan.

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Along the way, he un-learned some bad habits, including form that hadnt been serving him well. It was a lot of pain, but very rewarding to see how much more weight or reps I was doing each week, he says.

Within two weeks he could pinch his fat and notice it felt looser. In six weeks he lost nine pounds and dropped his body fat to just over 10 percent, giving him a super-cut look. I was amazed at how much muscle I gained, he says. I didn't think I would get lean and build muscle the way I did. Hes now bulking up, especially focusing on his legs.

For him, the transformation was all about diving in. Make a full commitment to what you want to achieve, he says. Find an environment that supports your dedication and keeps you accountable. The accountability will keep you grounded in the beginning, helping you shape a new habit.

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Simple Diet Changes Helped This Guy Build Muscle and Get Shredded in 6 Weeks - menshealth.com

The notion that weight determines your health is seriously disturbed. As a Registered Dietitian, I know firsthand that calculations like body mass index (BMI) are completely outdated and are a poor measure of health since they only look at weight and height. Looking beyond weight is important to understand what is going on inside your body. Just because you have a normal BMI doesn't necessarily mean you are healthy: enter the term "skinny fat."

The term first gained traction after a piece in Time Magazine profiled individuals who had "normal weight" but had some major underlying health issues. Medically described as metabolically obese normal weight, this refers to people who may have a normal weight or BMI but have risks for health problems in the same way as an outwardly obese person would. Although we don't like the term "skinny fat" as it is super shame-y, it is commonly used describe a serious health issue.

Does your diet primarily consist of excessive sugar, salt, and processed foods? Was the last time you visited a gym back in freshman year of college? Poor diet and lack of exercise, as well as a sedentary lifestyle, can lead to metabolic obesity. Most of us have a decent idea of whether or not we eat a balanced diet and stay active on a consistent basis.

Some more clinical indicators of being metabolically obese that you can discuss with your doctor include:

Diet, exercise, and lifestyle factors all play a huge part in maintaining good health and promoting longevity. Even if you have a normal BMI, high cholesterol and elevated blood sugar can put you at increased risk of heart disease and diabetes. Research has shown that poor diet and lack of exercise are also two key factors that can increase a persons risk of developing cancer.

A big danger for individuals who are metabolically obese is excess visceral fat. While subcutaneous fat (also known as "belly fat") is the layer of fat that sits directly under the skin and can be easy to see, visceral fat lies deeper and surrounds the internal organs. Visceral fat has been strongly linked to metabolic disease and insulin resistance, even for individuals with a BMI within the normal range. You may have heard of the apples and pears scenario that mimics body composition: pears tend to store fat in their lower extremities such as the hips and thighs, whereas apples tend to store fat in the belly. Individuals with an apple shape that store fat in the belly tend to have more visceral fat. Your waist circumference can give you a clearer picture: men should have a waist circumference of less than 40 inches and women should have a waist circumference of less than 35 inches. Cortisol, which is the stress hormone, can also increase how much visceral fat your body stores.

Stay hydrated: Did you know that up to 60% of the human adult body is made up of water? If there is one thing you can do for your health, its to start committing to your hydration. Try lining up your water bottles on your desk so you can see how much you need to drink by the end of the day. When you have a goal and can visualize it, meeting your hydration needs may be easier. You can even fill up a pitcher and keep it in your fridge as a reminder that it must be finished by days end.

Focus on fiber: Fibrous foods like fruits, vegetables, and whole grains are loaded with vitamins and minerals. Plus, fiber can help lower cholesterol levels and also control blood sugar. Fruits and vegetables also are full of water and can help you meet your hydration goal without having to down another water bottle.

Get moving: How are you spending the majority of your day? Are you sitting at a desk or laying on the couch practically 24/7? A study published in 2019 by the European Society of Cardiology found that 20 years of a sedentary lifestyle is associated with a two times risk of premature death. Regular aerobic exercise can also reduce the amount of visceral fat in your body. Consider getting a standing desk at work or just making an effort to get up and move more throughout the day.

Commit to your sleep: Ongoing sleep deficiency is linked to increased risk for several chronic diseases, including heart disease and diabetes. Commit to going to bed an hour earlier and avoid skimping on sleep. Plus, the extra rest may give you more energy to workout the next day.

Excerpt from:
What Is Skinny Fat? - How to Tell If You're Metabolically Obese - GoodHousekeeping.com

Potatoes are the most commonly consumed vegetable in the U.S., yet they often get a bad rap. Most are eaten the form of fries or chips, so many people consider them an unhealthy food.

It doesnt have to be that way.

Eating one medium-size potato a day can be part of a healthy diet and doesnt increase cardiometabolic risk the chances of having diabetes, heart disease or stroke as long as the potato is steamed or baked, and prepared without adding too much salt or saturated fat, a study by nutritionists at The Pennsylvania State University found.

Consuming non-fried potatoes also led to higher potassium and fiber intake compared to eating refined grains, like white rice, white bread or pasta, they noted. The results were published last month in the British Journal of Nutrition.

Certainly eating chips or french fries should be discouraged, but there are healthy ways to prepare potatoes, so I do think that lumping them all together is a little bit unfair to the poor potato, Emily Johnston, study co-author and a doctoral student in the department of nutritional sciences at Penn State, told TODAY.

We dont want people to fear the potato, but we want to make sure that they eat it in a healthful way and in a controlled portion size.

For the study, researchers looked at the effect of eating potatoes every day, compared to eating the same number of calories in refined grains.

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They recruited 50 healthy adults, whose baseline blood pressure and arterial stiffness were measured at the start of the study, and whose blood samples were checked for fasting glucose, cholesterol, insulin and other markers. Those checks were repeated throughout the study.

The participants were then randomly assigned to replace their usual main meal starchy side dish with a study side dish: either 200 calories worth of potatoes or refined grains, as prepared by the Metabolic Diet Study Center at Penn State. They ate this way every day for four weeks.

After a break of at least two weeks, they switched to the opposite study side dish, eating it with their main meal every day for a month.

Potato side dishes consisted of steamed or baked red, white and gold spuds. Refined grain options included Spanish rice, pasta, garlic bread and naan, Johnston said.

All were prepared with minimal added salt, saturated fat or sugar, though some ingredients were minimally added for taste, including scallions, onions, breadcrumbs and cheese.

The participants potassium and fiber intake was significantly higher when they ate potatoes, compared to refined grains, the study found. Their diet quality was also higher, driven by a higher vegetable intake.

There was no evidence eating potatoes increased fasting glucose levels, and there was no difference in cholesterol, insulin or other markers, the authors noted. There were no adverse cardiometabolic consequences, they concluded.

Potatoes are a rich source of potassium, which is important for blood pressure regulation, but which most Americans dont get enough of in their diet, Johnston said.

Almost half of adults in the U.S. have hypertension, according to the Centers for Disease Control and Prevention.

We certainly want people to eat more non-starchy vegetables because we know the average American intake is well below recommendations, Johnston said.

But starchy vegetables and refined grains do contribute some important nutrition as well, its just that we need to make sure we eat them in balance.

The Alliance for Potato Research and Education, a non-profit funded by the potato industry, provided money for the study, but didnt have any say in any aspects of it, the authors wrote.

Potatoes can be part of a healthy diet, including one for weight loss, noted NBC News Health and Nutrition Editor Madelyn Fernstrom. She called them a nutritional powerhouse, with a medium baked potato containing 4 grams of fiber (about 20% of your daily count), 4 grams of protein, half of your vitamin C for the day, 25% of your potassium, a third of your vitamin B6, and nearly 10% of your iron.

A. Pawlowski is a TODAY contributing editor focusing on health news and features. Previously, she was a writer, producer and editor at CNN.

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Is it OK to eat potatoes every day? Potatoes can be part of healthy diet, study finds - TODAY

The FODMAP diet is used to help manage irritable bowel syndrome (IBS), but its becoming more popular. Now bloggers and so-called health gurus have jumped on board, claiming it can treat everything from acne to weight loss.

While it would be great if the diet did help to manage these hard-to-treat conditions, these claims are closer to science fiction than science.

FODMAPs are a group of carbohydrates found naturally in a wide range of foods, including garlic, onion, dairy, many fruits and vegetables, breads, cereals, pulses, nuts and many manufactured foods.

FODMAP is an acronym that stands for Fermentable Oligo- Di- Monosacharides And Polyols. Our team at Monash University coined the term in 2005 when we showed this group of carbohydrates trigger symptoms of IBS in susceptible people, and reducing all of them together would have a greater impact on IBS symptom relief than reducing any one of them alone.

FODMAPs attract water as they pass slowly through the small intestine. They then pass undigested into the large intestine where bacteria ferment them. In people with IBS, this leads to excessive gas production and changes in bowel habit, along with many other typical IBS symptoms including pain, bloating and distension.

One in seven Australian adults are thought to have IBS. Our research, which has been replicated by groups all over the world, has shown the diet reduces IBS symptoms in three out of four sufferers.

Read more: Explainer: what is irritable bowel syndrome and what can I do about it?

While a limited number of studies indicate weight loss is an unintended consequence of a low FODMAP diet, the diet is ill fit for this purpose. For people needing to lose weight, the food restrictions the FODMAP diet imposes are unnecessary.

Unless carefully implemented, the diet can compromise intake of nutrients such as fibre, iron and calcium. This can lead to a shortage of these nutrients if the diet is followed strictly long-term.

One example of this is the diet restricts intake of prebiotics, the fuel source for good bacteria in our bowel. Numerous studies have shown an unintended consequence of the FODMAP diet is it changes the composition of the gut microbiota. While the long-term consequences of these changes are unknown, it is not advisable to restrict FODMAPs unnecessarily.

There is no scientific evidence to suggest the FODMAP diet reduces acne.

A FODMAP diet is a three step diet best followed under the guidance of an experienced dietitian.

People follow the diet strictly at the start, and relax and personalise the dietary restrictions over time. The aim is to strike a balance between adequate symptom control and a minimally restrictive diet.

In step 1, people reduce intake of all FODMAP groups below a threshold level. The aim of this step is to reduce IBS symptoms. If IBS symptoms improve sufficiently, people progress to step 2.

In step 2, people undertake a series of food challenges to determine which FODMAPs they can tolerate.

In step 3, well tolerated FODMAPs are brought back into the diet, while poorly tolerated FODMAPs are restricted, but only to a level necessary to control IBS symptoms.

Read more: Multigrain, wholegrain, wholemeal: what's the difference and which bread is best?

The success of the FODMAP diet is due to its widespread uptake among patients with IBS. Backed by scientific evidence, the diet is recommended in various local and international clinical guidelines as a first-line IBS treatment.

As consumer demand for low FODMAP food choices grows, some companies have started to adopt Monash Universitys low FODMAP certification. Brands like Vegemite, Kelloggs USA, and Bakers Delight now offer low FODMAP-certified products.

But with bloggers and health gurus promoting fad diets under the FODMAP name, our research team is spending more time combating disinformation. This takes time away from our research and the support we can offer IBS sufferers.

To learn more about the FODMAP diet, visit monashfodmap.com.

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The FODMAP diet is everywhere, but researchers warn it's not for weight loss - The Conversation AU

Lacuna Juice and Yoga. Photo by Sara Ford

Meal options abound for vegan, vegetarian, and gluten-free diners at the eight-month old wellness oasis.

Dont let the name fool you: Lacuna Juice and Yoga caters to more than just practicing yogis and steadfast juicers. The spaces bright cafe accommodates an expansive egg, dairy, and, meat-free lineup that gives everyone something to love.

Were not trying to be restrictive or convert people to veganism, says owner Megan Whiteside, who opened the wellness oasis with her husband Trent DeMichele in June. We just want to broaden peoples dietary horizons.

The completely organic menu, much of which is or can be made gluten-free and touts everything from soups and salads to toasts and breakfast bowls, certainly demonstrates the infinite possibilities of plant-based eating. One such prospect is the curry coconut wrap ($11). Inside its paper-thin shell (comprised of raw coconut meat and salt), layers of limey kale, tender tofu, shredded carrots, sliced jalapenos, ground shiitake mushrooms, and a miso-ginger-and-peanut butter spread work together in piquant harmony.

The brainchild of this hand-held delight and the rest of Lacunas culinary offerings is former Table 6 executive chef Carrie Shores. Shores, who sources ingredients from neighboring Altius Farms and Growers Organic, draws on her fine-dining experience and nearly lifelong veganism to lead Lacunas kitchen with minimal food loss. Were working toward zero-waste, says Shores. So I try to cross-utilize ingredients as much as possible.

That means any leftover cashews from the cafes protein-packed golden milk ($11) are incorporated into the shortbread crumble for the dulche de leche apple pie overnight oats ($6) or made into a spicy cashew ranch. The cold-press process, which makes each of Lacunas 10 juices so vitamin-rich, is also unfortunately its biggest food-waste culpritthough thats just about the juices only drawback.

In addition to ample nutrient goodness, the juices are wildly drinkable. For instance the Ruby ($11), which claims benefits such as increased energy, sings with fruity naval orange and Anjou pear while only hinting at its more polarizing components (beet, turmeric, fennel, and lemon). The grass-hued Jade ($11) delivers a tart and citrus-y herbaceousness while packing the superfood punch from greens like spinach and kale.

The yoga classes are similarly approachable, offering a gentle combination of Vinyasa, Hatha, and Katonah techniques. Yoga mats are provided by the studio (!) as well as blankets, blocks, and other props to make the practice as comfortable as possible.

In January, the cafe added gluten-free, almond flour weekend waffles (only available Saturdays and Sundays) to its menu. With vegan-made toppings like sliced bananas, caramel, and chocolate sauce, the dish is yet another reminder from Lacuna that even with dietary restrictions, theres still plenty of deliciousness to be had.

2590 Lawrence St.

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Lacuna Juice and Yoga Defeats Dietary Restrictions - 5280 | The Denver Magazine