Category Archives: Diet And Food

For the fourth time in the last five seasons, Washington Wizards guard Russell Westbrook is averaging a triple-double (meaning his per game average for points, rebounds, and assists is in the double digits.) Oscar Robertson is the only other player to have accomplished this feat, and he did it once, in 1962. Westbrook is also now just three triple doubles shy of passing Oscar Roberston for the most in NBA history. Breaking a record that until recently was thought to be untouchable requires oodles of basketball talent, and also Energizer Bunny levels of energy. Westbrook has both. At 32, hes still playing more than 35 minutes a game, thanks to a dialed-in diet and routine that involves wake-up push ups, less sleep than youd expect, hydrating with Flow Alkaline Water, and a pregame PB&J (two actually) that hes been having since high school. GQ caught up with Westbrook to learn what powers one of the NBAs most productive players.

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

GQ: What time does your day usually start?

Russell Westbrook: Well, given that I have little children in the house, it starts pretty early. 6:30 or 7:00. That varies if I'm in season, so that can change, but normally about 7:00 AM.

Was it later before the kids?

No, it was about the same. I'm an early bird, I like to get up early, get my day started early.

What's the first thing you usually do in the morning?

Sometimes I do push-ups to wake my body up. That's how I start most of the time.

How many push ups will you usually do?

That varies too, based on how long Ive been up that night. But I try to knock out anywhere between 25 and 50, get my blood flow moving.

How many hours of sleep are you aiming to get?

Probably about five or six. If I get more than that, I'm very grateful.

That's not a ton of sleep.

Yeah, you know, I feel like when I sleep longer, I don't feel the best. Going nonstop, that's kinda how my life is. That's kinda how I function.

Did you used to sleep longer?

I'll get seven or eight hours of sleep every once in a while, but that's not my norm by any means. I've alway been kind of like this: stay up late, but I'm up early.

What's breakfast?

That's my favorite meal of the day, so I usually eat a really big breakfast. Fruit. Green juice, orange juice. Breakfast can vary, I pretty much eat anything: omelette, avocado toast, pancakes, waffles, hash browns.

As the day progresses, what are you eating for lunch and dinner?

Fish for lunch. Salad for lunch. Snacks I like to eat are peanuts, parfaits, yogurt, smoothies when I can. Dinner, lots of veggies, pasta. Right now I can only eat fish, no meat for awhile.

Why only fish?

I wanted to change up some things. I wanted to lose some weight, but also keep my strength and body together. So I am trying something new. Especially throughout the season, as I get older, I have to figure out better ways to keep my body in the right shape and healthy, to be able to do what I want to do, especially while playing.

You're obviously still playing at an incredibly high level. It sounds like you've had to tweak your diet and workout to maintain that endurance as you've gotten older?

I wouldn't say that's the case. I was fine before, I just wanted to lose some weight because I felt like I was too heavy. It was a personal feeling for me. That was kind of the only reason behind it, honestly.

If you have a late game, will you eat after?

It's tough for me to eat after games. I'll eat when I can. I'll do smoothies or shakes, just to recover. It takes me a while to wind down, and eat. But eventually I'll get some food in my system, for the next day.

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The Real Life Diet of Russell Westbrook, Who Uses Push-Ups to Wake Up - GQ

Gary Kracoff and John Walczyk| Daily News Correspondents

During the course of the COVID-19 pandemic, many of us have either gained weight or taken the time to get into shape and in some cases, a little of both. Regardless, weve all been inundated with information and claims about popular diet trends in the news or on social media.

The best advice when it comes to crafting a healthy diet isnt to trust an online trend, but to instead seek guidance from a dietitian trained to help us focus on being healthy, which is far more important than simply losing weight. They can answer questions about dietary and lifestyle factors, like stress, that affect health and can help build a personalized, long-term plan that includes proper caloric intake, optimized supplementation and prioritizes whole foods. Here are some insights from the dietitians we work with to debunk three popular diet trends:

Everyone should do intermittent fasting. This type of fasting can vary; for example, an individual can restrict eating during given times of the day or days of the week. These fasting patterns are based on circadian biology the notion that our body runs on a clocklike cycle and that there are ideal windows for calorie intake that can optimize liver function, the microbiome and digestion.

More: Over the Counter: Take tea time seriously during COVID-19 pandemic

While there can be benefits of this type of diet for some people intermittent fasting can support sustained weight loss for people who are obese its not meant for everyone. If you are pregnant or breastfeeding, have had an eating disorder, are chronically stressed, or dont sleep well, this may not be right for you. Intermittent fasting should not be a first step for people new to diet and exercise.

Keto is the best way to lose weight. Keto diets are based on the fact that some fats are very good for us, like those from avocados, olives and coconuts, and they shift calorie intake to a fat-heavy diet (up to 80%) with very low carb intake (as little as 5%). When compared to the standard American diet, which is high in carbs and sugars, a keto diet will keep blood sugar balanced, break down adipose tissue (stored fats in our body) and burn those good fats as energy.

More: Over the Counter: Five Tips to keep up the fight against COVID-19

While a keto diet can lead to great benefits, like weight loss due to breaking down adipose tissue, better energy and decreased chronic inflammation, its more of a quick-fix solution and not a long-term lifestyle. A keto diet typically works better for men and is not recommended for people with hormonal imbalances or kidney or liver disease.

Going vegan is better for me and the environment. The health and well-being of our environment is closely connected to all facets of human activity, including what and how we eat. Eating meat for instance, can be harmful for the environment because its production involves pollutants like pesticides to grow feed, methane produced by animals and carbon dioxide from transportation.

More: Over the Counter: Natural ways to keep your bones strong

But that doesnt mean cutting meat from the menu is the only way to improve our diets and save the planet we just have to be mindful of where our food comes from. As a whole, we all could consume more vegetables say, by having one vegetarian meal each week but we can still savor meat in moderation. Incorporating beans and lentils will ensure adequate protein when we cut out some meats. Buying local, in-season foods and organic, humanely sourced meat will also improve your diets impact on the environment.

Taken together, we have to understand that diets should be designed for an individuals own goals and lifestyle. There is and never will be a one-size-fits-all miracle diet. By working with a dietitian and prioritizing nutrition, youll be well on your way to looking and more importantly feeling healthier.

Gary Kracoff has a degree in naturopathic medicine and is a registered pharmacist and John Walczyk is a compounding pharmacist at Johnson Compounding & Wellness in Waltham, Mass. For more information, visit http://www.naturalcompounder.com. Readers with questions about natural or homeopathic medicine, compounded medications, or health in general can e-mail gary@naturalcompounder.com or call 781-893-3870.

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Over the Counter: Debunking online nutrition trends - MetroWest Daily News

The Lachnospiraceae family was statistically more abundant in horses fed hay, researchers said, while it was the least abundant in horses fed silage. (File image)

The abundance of a key bacterial family that inhabits the equine gut fell away significantly in horses fed silage, when compared to those given hay or grass, researchers found.

The decline seen in the abundance of Lachnospiraceae in horses fed silage was a significant finding, according to the researchers, as it may indicate inflammatory changes, as revealed by previous studies on humans.

Other than that, the silage diet did not generate any other apparent imbalance within the equine fecal microbiota in comparison with the other two common forages.

Further investigation is necessary to look at whether the decrease of Lachnospiraceae in the intestinal microbiota is correlated with a compromised gastrointestinal health of horses that are fed silage in the long term, the study team said.

Lachnospiraceae are found in the gut of many mammals. In humans, the Lachnospiraceae have shown an ability to convert lactate to butyrate, which is critical in the maintenance of healthy intestines and the reduction of the risk of intestinal inflammation.

Lachnospiraceae are also involved in the production of short-chain fatty acids (SCFA), which act as growth factors for a healthy gut lining.

Yiping Zhu and his colleagues, in a study reported in the journal Animals, said horses are hindgut fermenters characterized by a complex family of microorganisms the microbiota mostly comprising anaerobic microorganisms that facilitate the digestion of a high-fiber diet.

The intestinal microbiota also affects the hosts immune system, influences the animals metabolism, and helps in the detoxification of harmful substances.

Therefore, any disruption to it can have major consequences on overall health.

Diet, they noted, can have a significant effect on the intestinal microbiota, with changes capable of triggering the likes of colic, metabolic syndrome and laminitis.

There is evidence that changes in dietary patterns alter the colonic microbiota, subsequently leading to changes in colonic pH and fermented products, and some of these changes may predispose horses to colic, they said.

Understanding the impact of different dietary patterns on the intestinal microbiota will help to reveal connections between diet and the overall health of horses.

In their study, the researchers investigated the effects of three different forage feeds grass, silage, and hay on the fecal microbiota of horses.

The study involved 36 healthy horses at the Guanzhong Stud farm in Shanxi province, China.

They were divided into three groups, with one group put on a grass diet (local pasture ryegrass), another receiving ryegrass silage, and the third receiving only second-cut ryegrass hay.

Fecal samples were collected after eight weeks from each horse and analyzed using high throughput sequencing to learn more about the bacteria present.

The authors described a range of changes in bacterial composition between the diets.

The Lachnospiraceae family was statistically more abundant in horses fed hay, while it was the least abundant in horses fed silage.

Streptococcaceae species, considered a core microbial component in equine intestinal microbiota, were present in significantly lower quantities in the feces from horses fed pasture grass as compared to those from horses fed hay or silage.

The Oscillospiraceae was another bacterial family with significantly different levels between groups. It was the most abundant in horses managed on pasture and least abundant in the hay group, which indicated that its presence could have been influenced by different diets.

This study revealed some characteristic findings on the fecal microbial composition in horses that were given each type of diet and showed significant differences between the groups, the study team said.

For the first time, baseline information has been established on the fecal microbiota of horses fed silage, they said.

They hoped that the information could be used to help balance the intestinal microbiota in horses that are fed mainly silage in combination with other types of forages in order to maintain intestinal health.

The authors noted that the body condition score of all the horses did not change and their body weight remained relatively stable throughout the feeding trial.

Throughout the trial, physical examinations were unremarkable for each horse, and no clinical abnormalities were observed.

The study team said more studies are warranted to further define the impact of the silage diet on equine intestinal health.

The study team comprised Yiping Zhu, Xuefan Wang, Shulei Chen and Jing Li, all with the College of Veterinary Medicine at the China Agricultural University in Beijing; Liang Deng with the College of Animal Husbandry and Veterinary Medicine at Shenyang Agricultural University; and Chunyan Zhu, with the Shanghai Center of Agri-Products Quality and Safety.

Zhu, Y.; Wang, X.; Deng, L.; Chen, S.; Zhu, C.; Li, J. Effects of Pasture Grass, Silage, and Hay Diet on Equine Fecal Microbiota. Animals 2021, 11, 1330. https://doi.org/10.3390/ani11051330

The study, published under a Creative Commons License, can be read here.

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Effects of a silage diet on the gut bacteria of horses explored in study - Horsetalk

Welcome to Fear The Walls weekly recap of each Borussia Dortmund loanees performance at their respective clubs. BVB have four players out on loan, whose loans all end on June 30, 2021. If you have any questions or suggestions, feel free to leave them in the comments.

Olympique Marseille drew 1-1 to RC Strasbourg Alcace on April 30th. Leonardo Balerdi played the full 90. He had one shot, two drawn fouls, and one committed foul.

Balerdi has two goals, one assist, five yellow cards, and one red card in 18 appearances (17 starts) in Ligue 1.

Sergio Gmez came off of the bench in SD Huescas game versus Real Sociedad San Sebastian on May 1st. Huesca won 1-0. Gmez played 23 minutes.

Gmez has one assist and one yellow card in 25 La Liga appearances (three starts).

Immanuel Pherai was not in the lineup for PEC Zwolle in their 2-1 loss to SBV Vitesse on May 1st.

Immanuel Pherai remains at one goal, two assists, and one yellow card in 24 Eredivisie appearances (13 starts).

The Bundesliga was on pause this past weekend for the DFB Pokal semifinals.

Wolf remains two goals, three assists, and three yellow cards in 28 Bundesliga appearances (27 starts).

Stats from kicker.de and fbref.com

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On Their Loansome: Diet-Lite Edition - Fear The Wall

Social media is abuzz with Mothers Day wishes. People for the Ethical Treatment of Animals (PETA) settled for a unique wish. They rescued a mother cow and christened her Kim Kowdashian. Sharing the picture of the cow, they wrote, For mothers day, PETA India names rescued mother cow Kim Kowdashian after reality TV star Kim Kardashian. It ended with a shout-out at the end: Thanks for promoting a dairy-free diet @KimKardashian!

For the uninitiated, the reality star follows a plant-based diet. Earlier this year, she had shared picture on Instagram where she looked stunning wearing a white crop paired with cargo pants, and heels. The outfit highlighted her toned figure, and it was difficult not to notice her abs. Plant-based diet does a body good, read the caption.

Prior to this, Kim had shared that though she enjoyed eating many foods, her diet was mostly plant-based. I eat mostly plant based. No meat anymore. Oatmeal and vegan sausage for breakfast, vegan tacos are my fave for lunch! Salads are good too! she told a fan on social media.

I hate HOT anything! I hate Spicey anything. I know this is going to be very unpopular to so many but I just dont like it. Regular Cheetos for me or Cheetos puffs are my absolute fave, she said further.

Wondering what plant-based diet really means? Find out everything about it here.

For more lifestyle news, follow us: Twitter:lifestyle_ie|Facebook:IE Lifestyle| Instagram:ie_lifestyle

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PETA names rescued mother cow Kim Kowdashian, thanks reality star for dairy-free diet - The Indian Express

After a recent bout with food poisoning, a UTD student co-created SafeDish, an app that makes it easier to find health inspection information for nearby restaurants.

Computer science senior Caleb Jiang noticed how inaccessible health inspection data is when he got food poisoning after eating at Chipotle. Jiang said that while restaurants are required to have copies of their latest health inspections available upon request, the data can be very difficult to find online.

We thought, you know, it would be pretty cool if we could make this hard-to-find government data much more accessible to everyone so they could be more informed consumers about what food they eat, Jiang said.

SafeDish aggregates health inspection data from food establishments and displays inspection scores, sanitary violation information and links to the inspection reports. Users can search for restaurants or use their location to view data for nearby restaurants. According to the coverage map, data is available for restaurants in the DFW and Austin areas, as well as for Chicago, New York City, San Jose and municipalities across Tennessee and Georgia.

Jiang said that current coverage depends on how easy it is to get data from different areas: Tennessee and Georgia have a statewide system that handles health inspection data, and they use the same software as Tarrant County, so the code could be reused.

When we do write new features for new regions, we try to prioritize the amount of people covered per hour [of work], Jiang said.

Jiang co-developed the app with Blake Bottum, a friend from high school who is now a computer science student at UT Austin. Bottum said that he recalls looking for health and sanitation information for a restaurant in Austin before the two conceptualized SafeDish. He was unable to find any data online.

To be honest, that may have been a failure of the state health department, and if thats the case, then the app doesnt solve that anyway, Bottum said. But just knowing where to look was half the problem.

The two came up with the idea for SafeDish in September and started working on the front and back ends over winter break, Jiang said. While they are continuing to work on adding data for new cities, Bottum said, its a time-consuming process made more difficult by the fact that inspection data isnt standardized.

Our expansion plans are dependent on if we can find other places that are easy to fetch, Bottum said. A lot of counties and a lot of municipalities in this country do not have easily formatted data sets to access programmatically.

For example, North Richland Hills publishes scores in a PDF thats not computer-readable, while Arlington has a database thats in a completely different format, Jiang said. The Park Cities area of Dallas, meanwhile, doesnt have any kind of digitized records.

If you want all the health reports, you have to file a public information request and pay a bunch of money, Jiang said. Even in DFW, its very hard to get full coverage of everything.

Jiang said that user response is difficult to measure since people tend to use SafeDish just once or twice to check scores on restaurants they frequent. Because users dont reopen the app once they have the information they need, the user retention rate is low.

Our app is more of a tool than something thats supposed to suck you in, like Facebook, that constantly refreshes with new content, Jiang said. I dont see how we could have refreshing content considering were limited by the data the city provides.

Jiang said that ultimately, SafeDish can help people be more informed about whats happening in the background to keep communities safe and healthy.

Your local government does a lot of things for every aspect of environmental and public health that you just dont know because 99% of the time, it goes smoothly, Jiang said. I think that if people have access to that data, they can make a lot more informed choices about day-to-day things.

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Safe eating with SafeDish THE MERCURY - The UTD Mercury

Iowa is still experiencing high levels of COVID-19 transmission, even with vaccine rollout underway.

DES MOINES, Iowa Some folks in central Iowa are starting to travel and go out like they did before the COVID-19 pandemic changed everything, and doctors are warning activities like this could cause more harm than good if not done safely.

MercyOne Des Moines infectious disease expert Dr. Ravi Vemuri said Iowans shouldn't start celebrating the end of COVID until 70% of the population is vaccinated and community transmission is low.

Community spread of the virus is still high in Iowa, according to Vemuri.

However, Dr. Vemuri said Iowans can travel or go out to restaurants if they are practicing safe mitigation tactics.

As long as you protect your mucus membranes, which is your eyes your nose and your mouth, and you wash your hands a lot you should be pretty safe," he said.

The American Automobile Association reported over half of Iowans are comfortable taking a trip right now. The Des Moines International Airport, also, shows an increase of people flying.

The Iowa Restaurant Association told Local 5 they've seen in uptick in people going out to eat too.

Personally, I have not been in a restaurant for over a year," said Dr. Vemuri.

He said if Iowans can eat outside that's a plus, but they still need to follow the Centers for Disease Control and Prevention's guidelines, even if they're fully vaccinated:

Vemuri said Iowa is getting better when it comes to virus activity, but not good enough to act like the pandemic is over.

As of Thursday, the CDC reports 25% of adults 18 and older are fully vaccinated.

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COVID isn't over: Doctor explains when it'll be safe to travel, eat out again - Local 5 - weareiowa.com

If you've read just about any medical publication, Googled any ailment, or turned on the news at any point in the last year, you're likely at least vaguely familiar with the Mayo Clinic: a nonprofit American academic medical center focused on integrated health care, education, and research. Though it sounds like one entity, the Mayo Clinic actually has campuses across the country, with a headquarters in Rochester, Minnesota. It employs around 63,000 medical professionals.

It's safe to say the people who work at the Mayo Clinic know a thing or two about health, especially as it relates to diet. In fact, the Mayo Clinic has even devised its own healthy eating regimen dubbed the Mayo Clinic Diet, which is an eating plan developed to help people lose weight and maintain a healthy weight for a lifetime.

Given its dedication to people's overall health, it's no surprise that the Mayo Clinic has also written about, and conducted research related to the foods one should avoid if they want to stay in the best shape possible.

For example, though the Mayo Clinic doesn't prohibit alcohol consumption, the organization does recommend consuming alcohol in moderation and no more than seven times per week. Scroll down to discover what other popular foods the Mayo Clinic suggests you steer clear of. Read on, and for more on how to eat healthy, don't miss 7 Healthiest Foods to Eat Right Now.

"A recent review of the research regarding red meat consumption looked at six studies that tracked more than 1.5 million people for 5.5 to 28 years," wrote Liza Torborg, of the Mayo Clinic in August 2018, citing Dr. Heather Fields. "The review found that regularly consuming processed meats is associated with increased risk of heart disease, cancerespecially colon cancerand early death. Processed meats include bacon; sausage; hot dogs; ham; deli meats; canned meats; jerky; and meat that is processed, cured, fermented, or salted. These meats tend to be high in saturated fat, sodium, and nitrates or nitrites, which are thought to be implicated in their associated risks."

The health issues associated with the consumption of fried foods such as doughnuts, mozzarella sticks and French fries are well-documented, so it's not exactly a surprise that the Mayo Clinic warns against eating them too frequently.

"Researchers have linked fried foods to type-2 diabetes and heart problems, but studies also show that eating fried foods every day can shorten your life," notes The Mayo Clinic Minute. According to Stephen Kopecky, MD, a cardiologist at the Mayo Clinic, our bodies just weren't made to eat the amount of fried foods that exist today. "If you have a diesel engine, you don't put gasoline in your diesel tank," he explained.

Soda is one of the most popular foods around and, according to the experts at the Mayo Clinic, it's also one of the most harmfulif consumed too often. Throwing back sugary drinks like soda can result in significant weight gain, wrinkly skin, an increase in triglycerides and more.

Frequent soda drinkers also have an increased chance of developing painful kidney stones and may develop serious heart issues. Researchers reporting in the Journal of the American College of Cardiology found the health effects of drinking one or two servings a day of sugar-sweetened beverages include a 35% greater risk of heart attack or fatal heart disease, according to the Mayo Clinic News Network.

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Sure, diet soda boasts fewer calories than regular soda, but that doesn't mean the Mayo Clinic approves. In fact, the Mayo Clinic reports that while artificial sweeteners won't really raise your blood sugar levels the way traditional sweeteners do, there are other concerns people should be aware of.

One study found that women who consistently drank two or more artificially sweetened beverages a day had a higher risk of stroke than women who drank those beverages less often or not at all. "Although more research is needed, these findings point to the value of consuming artificially sweetened beverages in moderation," the Mayo Clinic concluded.

And although the Mayo Clinic acknowledged that consuming artificial sweeteners in moderation may be safe, the organization still advises opting for whole foods and drinks that are naturally sweetened over processed ones like diet soda, which contain no nutritional value.

"If you regularly drink artificially sweetened beverages as a replacement for sweetened drinks, use that as a stepping stone to drinking more plain water," the Mayo Clinic states. "Your body needs the water, and there's no question that it's good for you." To learn more, don't miss What Happens to Your Body When You Drink 8 Glasses of Water a Day.

While having up to four cups of coffee per day is fine, the Mayo Clinic advises against consuming any more than that over a 24-hour period.

According to a 2013 study published in Mayo Clinic Proceedings, having more than four cups of java a day can increase your risk of dying from a host of diseases if you're under the age of 55. In fact, researchers discovered that death rates from all causes rose by more than half in people who had more than 28 cups a week.

"From our study, it seems safe to drink one to three cups of coffee a day," said one of the study's co-authors, Xuemei Sui, who defines a cup of coffee as 6 to 8 ounces.

Additionally, if you have less than four cups of coffee per day but are experiencing symptoms such as headaches, insomnia, irritability, fast heartbeat, muscle tremors, nervousness, or frequent urination, the Mayo Clinic suggests you cut back. To learn more, read up on these Signs You Should Stop Drinking Coffee Immediately.

You may think you're doing yourself a favor by sipping on some fruit juice or a glass of sweetened iced tea instead of ordering an alcoholic beverage or a soda, but according to the Mayo Clinic, regular consumption of sugar-sweetened drinks is a big no-no.

That's because the medical center reports that regular consumption of sugary drinks has been proven countless times to be one of the drinking habits shortening your life and linked to weight gain, type 2 diabetes, heart disease, and stroke.

Additionally, a large study published in the journal Circulation revealed that people who drink more sugar-sweetened beverages have a greater risk of premature deathespecially from heart diseasethan do those who drink fewer.

As a result, the Mayo Clinic advises enjoying drinks such as water, tea, or unsweetened iced tea instead.

When it comes to energy drinks, the Mayo Clinic doesn't even advocate consuming these in moderation. By contrast, they're viewed as unhealthy, in part because of their high sugar and caffeine content.

According to Mayo Clinic research, knocking back just one 16-ounce energy drink can significantly increase your blood pressure as well as stress hormone responses. Additionally, previous studies have indicated that energy drinks are particularly harmful when you mix them with alcohol.

"In previous research, we found that energy drink consumption increased blood pressure in healthy young adults," noted Mayo Clinic study co-author Dr. Anna Svatikova. "We now show that the increases in blood pressure are accompanied by increases in norepinephrine, a stress hormone chemical, and this could predispose an increased risk of cardiac events even in healthy people."

Instead of reaching for one of those sugar-laden energy drinks, the organization suggests trying to get quality sleep, maintaining a healthy diet, and increasing physical activity to naturally boost your energy levels.

RELATED:12 Dangerous Side Effects of Energy Drinks, According to Science

The Mayo Clinic has no issue with people enjoying the occasional drink (phew!) but the organization cautions against drinking too much both in one sitting and over time.

Per the Mayo Clinic, high-risk drinking is defined as more than three drinks in one day or more than seven drinks in a week for women. For men over the age of 65, it's just one drink per day, and for men under the age of 65, it's more than four drinks on any day or more than 14 drinks a week.

"Occasional beer or wine with dinner, or a drink in the evening, is not a health problem for most people," explained Mayo Clinic doctor Terry Schneekloth, MD, in a Q&A. "When drinking becomes a daily activity, though, it may represent the progression of your consumption and place you at increased health risks. Alcohol can damage your body's organs and lead to various health concerns. For women, this damage happens with lower doses of alcohol, because their bodies have lower water content than men. That's why the moderate drinking guidelines for women and men are so different."

Given that intel, the Mayo Clinic advises drinking in moderation. As a general rule, that means no more than one drink a day for women, or two a day for menwhich translates to roughly 12 ounces of beer, five ounces of wine, or 1.5 ounces of 80-proof liquor.

Sorry ranch dressing fans, the Mayo Clinic isn't a fan of this popular condiment. That's because ranch dressing contains 320 milligrams of sodium in a two-tablespoon serving. Eating this much sodium on a regular basis could lead to heart health issues like high blood pressure and increased risk of heart disease.

Additionally, the Mayo Clinic recommends adults keep their sodium intake below 2,300 milligrams each dayand specifically mentions avoiding foods with more than 200 milligrams of sodium per serving.

Other high-sodium foods that may exceed the Mayo Clinic's per serving recommendation include canned most canned soup, cold cuts, and pretzels. To help keep your sodium intake in check, look for foods marked low-sodium.

On the surface, margarine, which contains unsaturated polyunsaturated and monounsaturated fats, may seem like a healthy alternative to high-calorie butter, but that's not necessarily the case.

According to the Mayo Clinic, not all margarines are created equal. "Some margarines contain trans fat, which is considered the worst type of fat you can eat. Unlike other dietary fats, trans fat raises your LDL cholesterol and also lowers your high-density lipoprotein, or HDL or 'good,' cholesterol," the organization explains. "A diet laden with trans fats also increases your risk of heart disease, as well as stroke and Type 2 diabetes." You'll have to watch out for more than just margarine to protect your heart. See: Popular Foods That May Lead to a Heart Attack, According to Science.

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Popular Foods You Should Avoid, According to the Mayo Clinic | Eat This Not That - Eat This, Not That

The pandemic has left many people feeling depressed and anxious, and teenagers and young adults are especially vulnerable. Eating disorders have jumped in the last year as more young people spent time on screens, according to new research from UC San Francisco.

Hospitalizations at UCSF Benioff Childrens Hospital doubled since March 2020 for eating disorders such as binging, bulimia, and compulsive exercise. The National Eating Disorders Association has also received more calls to their hotline.

Jason Nagata, M.D., is professor of pediatrics at UCSF Benioff Childrens Hospital, where he specializes in eating disorders. He says teenagers who spend more time in front of screens watching TV and texting are at a higher risk to develop binge eating disorders.

For a lot of teenagers who have been more socially isolated because they're not able to attend in-person school there has been distress and anxiety, and even depression related to that.

Nagata points out that screen time has been linked to these disorders, but its also a source of connection for youth.

The link to screen time is complex because youth have so many different forms of screens that they're exposed to now. On the one hand, there's social media, like Instagram, Snapchat, TikTok. Youth are reliant on more and more these days for socialization, especially when in-person social gatherings are not safe or not recommended, Nagata says.

He says social media platforms, such as Instagram, are image-based and might provide a distorted perception of reality through filters. He says lots of teens with eating disorders or body image issues have attributed to being on-camera during virtual learning as a trigger for their concerns.

According to Negata, binge eating is a psychological disorder thats characterized by eating an objectively large amount of food in a short period of time, and experiencing an inability to stop eating.

He says some teenagers have gained weight during the pandemic, which they call the quarantine 15, due to overeating or a more sedentary lifestyle. And its led to heightened body image concerns.

Others, including student athletes, have restricted their eating or compulsively exercised. He says thats an example of individuals trying to regain a semblance of control in their lives.

There's so much that has been lost during the pandemic like school and sports and whatever. If they can control their diet and or their exercise, it's sort of a way of gaining control over one aspect of their life.

What to look for and what to do

Nagata says red flag behaviors can include a preoccupation with appearance, weight, exercise, or food intake in a way that worsens someones quality of life.

These teenagers may start to withdraw from usual activities they enjoy with friends or family meals because of these concerns about eating.

As warning signs begin to appear, he recommends speaking with a pediatrician or primary care doctor who can assess the situation.

Teenagers can also share how theyre feeling with their physician, a counselor at school, or friends.

Nagata also recommends the National Eating Disorders Associations Helpline, which can be reached by phone or text at (800) 931-2237. In crises, you can text NEDA to 741741 to talk with a trained volunteer.

Originally posted here:
Eating disorders among teens are up during COVID. Pediatrician offers tips on what to watch for - KCRW

Executive Chef Katie Cavuto explains how she ensures that delicious and nutritious food co-exist at Saladworks.

Katie Cavuto is the executive chef at New Jersey-based Saladworks. Provided

By Katie Cavuto, executive chef, Saladworks

Whole 30 and Keto may still be trending along with plant-based diets and sustainable food conversations, yet amidst all of the diet talk, new data released by the Centers for Disease Control and Prevention's National Center for Health Statistics shows that 90% of Americans are not getting the recommended 2-3 cups of vegetables per day for reasons including budget, accessibility, time constraints and food preferences.

And while the way we define healthy seems to be constantly evolving and changing, one thing remains the same, there are benefits found in a plate filled with whole foods, fruits and vegetables and we choose foods because they taste great! Historically our ideas around health food are not synonymous with bold, rich and crave-worthy flavors so you may find yourself asking, "Can delicious and nutritious co-exist? Can nourishing also mean satisfying?"

The answer is yes! As a dietitian and executive chef at Saladworks, I can assure you nourishing foods can and SHOULD taste great! A healthy diet doesn't have to feel depriving. All foods can fit on a healthy plate though this will look different for everyone. And while nutrition and health recommendations may not be one-size-fits-all, the importance of flavor is one principle we can all agree on because one way we can collectively encourage our guests to "Eat More Vegetables" is to season them well and prepare them in a way that makes them irresistible!

At Saladworks, our menu is built on these four foundations: freshness, flavor, nourishment and variety. We all strive to make our offerings accessible to everyone and we pride ourselves on keeping our price points reasonable.

With a full array of over 60 ingredients, we strive to provide guests with an abundance of fresh, flavorful and nourishing menu options as preferences vary between guests and more options mean more opportunities to inspire good choices. More than just sating an appetite, this allows guests to create a meal that also fuels their originality. From raw veggies to roasted and plant-based proteins like baked tofu and smoky chickpeas to our new Super Premium Carved Prime Rib and Roasted Shrimp Skewers we have options for almost every diet and lifestyle choice.

And while we've always believed in the benefits of offering an abundance of plant-based options, since long before it was trendy, we pride ourselves on the variety we provide our guests in our menu categories. In addition to our popular Create Your Own menu category, we also offer 12 unique Chef-inspired recipes all of which can be prepared with a base of greens, warm super grains or a combination of both. And, depending upon the desire of our guests, all of these menu items can be ordered as a salad, a warm grain bowl or a wrap more options to create their personal version of "healthy"!

As for the "all-foods-fit" and flavor-forward philosophy I mentioned earlier, we make it easy to create a plant-centric plate without sacrificing the satisfaction that comes from including more decadent ingredients like smoky bacon or your favorite cheese, we have six options. A little goes a long way with these ingredients and we include some of them in our Signature recipe builds as a gateway for guests to try and enjoy otherwise plant-forward menu items. We like to call this a "safe-adventure!"

Speaking of adventures, while Covid-culture may be keeping us at home, a rich food experience has the ability to transport us to faraway places. Our upcoming "Flavor Your World" campaign will allow our guests to taste new flavors and cultures without ever leaving their neighborhood. It's also a nod to yet another way "healthy" has evolved. Guests are looking to reinvent their idea of health food. They may know the health benefits of eating more vegetables and choosing lean proteins but they want us to transform these ingredients into "WOW!" experiences.

We agree, there is no need to sacrifice flavor for healthy and, with the addition of herbs and spices to create flavor profiles that span the world, we're actually adding health benefits. These ingredients have been praised for their medicinal properties since long before our time. A great example of delicious and nutritious co-existing is our Za'atar Roasted Cauliflower, which shines in our new Grilled Chicken Mediterranean Signature. We roast the cauliflower, along with several other vegetables for salad and warm grain bowl toppings because raw isn't for everyone the concentration of flavor adds appeal for many. Za'atar, a delicious blend of sumac, thyme and sesame seeds also has natural anti-inflammatory and antioxidant properties.

We see guests becoming more educated on such benefits and therefore seeking meal options with the intention to nourish and care for themselves and their families. This is particularly prevalent with Millennial parents, which is why we created our Kids Works meals with the same principles as our broader menu. Freshness, flavor, nourishment and variety are also the foundation of our Create Your Own Salad and Build Your Own Meal Kids Works menu items where creativity reigns supreme and even our youngest guests can try new foods and create a healthy meal that is bursting with originality.

And the reality is, the pandemic has impacted everyone differently. Some people have more time to cook; others find themselves with less time, while even more face food insecurity. To help address the issues around health food accessibility we partnered with No Kid Hungry, which provides food to children in need. And every day, we make a Vow to "WOW!" it's our commitment to our guests that ensures they have access to a wide variety of fresh, flavorful and nourishing ingredients so they can customize their version of a healthy meal that is as original as they are.

More here:
Saladworks pivots menu as definition of 'healthy eating' evolves - Fast Casual