Category Archives: Diet And Food

The paleo diet has gained a lot of popularity over the past couple of years, but is it safe for a toddler to start? He's some insight.

Want to give up junk food for more fish and lean meat? Paleo is the way to go! The paleo diet has gained a lot of popularity over the past couple of years, with many people jumping on the Paleolithic bandwagon because of the diets benefits.

RELATED: Expert Advice On Transitioning Your Toddler To A Plant-Based Diet

Are you a parent who's ready to try out this diet but are wondering whether its safe to have your kiddo join you on it? The basics of this meal plan sound really healthy, but will this diet give your child the much-needed energy to grow, play, and remain attentive? Read on to find out more about this meal plan and whether or not its safe for your child.

The Paleo diet is a style of eating designed to imitate what our pre-historic ancestors consumed thousands of years ago. The diet mainly consists of fish, lean meats, vegetables, fruits, seeds, and nuts. According to WebMD, you should, however, stay off foods that gained popularity when farming started about a hundred centuries ago, including grains such as barley and wheat, which make up rice, pasta, bread, legumes, dairy products, starchy vegetables, including potatoes, as well as processed foods, such as snacks, frozen meals, lunchmeat, etc. According to Eating Well, the diet will help lower your reliance on processed convenience foods but exclude some healthful food alternatives, including legumes and whole grains. So, should your child follow suit?

Adults who have been on this diet say that theyve cut weight, lowered blood pressure, or experienced other benefits from it. Debra Nessel, a registered dietician with Torrance Memorial Medical Center, tells WebMD that the diet is a big improvement over the usual American diet since it limits the intake of processed foods, refined sugars, and salt. However, children are an entirely different story. Childhood is a crucial period for growth, not to mention a period where your childs attitudes about eating and food are shaped. They need a lot of different kinds of healthy food that will give them the energy they need. Paleo, therefore, cuts out a lot of what they actually need. So, it is not advisable to put your kid on this diet. Heres why.

Most of the eliminated foods provide nutrients needed by kids, including carbohydrates, which are the key source of energy for the body; calcium, which is necessary for bone growth and development; folate for cell growth and development; and fiber, which is crucial for regulating bowels, which can be a problem for kids. According to Parents, avoiding legumes and grains also gets rid of a large number of complex carbohydrates from kids diets. Your kid needs these carbohydrates for energy since they metabolize carbs four times faster compared to adults.

Making your child avoid entire food groups will give them the notion that theyre dieting. This is categorically saying that some foods are good while others are bad, eventually resulting in the restriction of the bad ones. According to Eating Well, it is terrible to put food groups or lists off-limits for kids not unless it has to be done, for example, if your child has celiac disease or allergies. Restricting certain things feels like deprivation, or kids will end up sneaking or overeating these items when they get access to them. This is not the kind of relationship to food you wantyour kiddo to have.

Why let your child worry just because they took pizza that one time? Or because they had cake at their friends party? As long as theyre taking their veggies, protein, and fruits, then its okay for them to indulge in pizza or cake occasionally. Putting them on this diet will make them feel cheated, resentful, or excluded if they cant eat that cake or snack at school.

There's definitely a lot to consider before choosing to start your child on this diet.

NEXT: How To Slowly Introduce Major Food Allergens To Your Baby

Sources:Eating Well, Parents, WebMD

What To Look For When Choosing A Virtual Preschool For Your Toddler

Karen Maina is an avid reader, writer, and editor based in Nairobi, Kenya. She's been an administrative assistant, marketing executive, senior sales consultant, tutor, and a content creator. She now works as an organic list writer for Valnet, Inc covering BabyGaga, TheTalko, Moms.com, TheRichest, as well as other sites. The graduate of Kenyatta University Hospitality and Tourism program enjoys reading, travelling, listening to music, and catching up on her favorite TV shows.

Here is the original post:
Is It Safe To Have Your Child Join You On Your Paleo Diet? - BabyGaga

To reopen safely during the COVID-19 pandemic and maximize the amount of in-person instruction, schools need sufficient resources as well as adhered-to, strongstate and local public health measures.Extraordinaryeffortsby states, districts, and schoolshavebeen underway tosupport studentsthroughout the pandemic.TheCenters for Disease Control and Prevention (CDC) and the U.S. Department of Education (ED) areproviding recommendations and considerations based on the most recent scientific evidenceto support school and district leaders and educators in meeting theseever evolving, significantchallenges.

Consistent implementationofmitigation strategiesduring all school-related activities is critical for reopening schools and keeping them open. To that end,ED is releasing theCOVID-19 Handbook, which provides strategies to do this andalso identifies ways to promote equity for communities of color and people with disabilities/chronic conditions who have borne a disproportionate burden of illness and serious outcomes from COVID-19.TheEDCOVID-19 Handbookwill support the education community with implementation guidance, strategies,and considerationsto help reopen schoolssafely.The handbook is being released in two volumes.

First Volume of the ED COVID-19 Handbook

The first volume supplementsCDC's Operational Strategy for K-12 Schools through Phased Mitigation. ED's handbook provides practical examples and roadmaps to provide educators and staff with the tools they need to implement CDC's recommended safe practices for in-person learning. Highlights include:

Masking Practices

The handbook provides applicable strategies to promote universal and correct use of masks in schools by utilizing signage and school announcements to remind students and staff how to use masks. The handbook guides educators through working with students with disabilities who cannot wear a mask or safely wear a mask, consistent with CDC guidelines.

Physical Distancing Practices

The ED handbook details a variety of practical ways that educators and schools can practice physical distancing to mitigate the spread of COVID-19, including:

Roadmap for Stakeholder Engagement

A successful school reopening strategy requires engaging the entire school community to promote actions that will lead to a safe learning environment for all educators, staff, and students. ED's handbook lays out a roadmap for who should be at the table and suggests ways that school leaders and educators can conduct individual outreach activities and use surveys and virtual town halls to engage the community in an effort to reopen schools.

Second Volume of the ED COVID-19 Handbook

The second volume of the ED COVID-19 Handbook, which will be released in the coming weeks, will provide specific strategies to address the extraordinary disruption created by COVID-19 for students, educators, and parents especially for historically underserved students and communities that preliminary data suggest have been hit hardest by the pandemic. These strategies will be tailored around the following topics:

Read the original:
US Department of Education COVID-19 Handbook Volume 1: Strategies for Safely Reopening Elementary and Secondary Schools - U.S. Department of Education

Reading Time: 6 minutes

Hailed as the secret to the successful singer Adeles 100lb weight loss, and dubbed an international diet sensation fit for sports stars, the Sirtfood Diet promises continuous munching on whatever you like. And that includes red wine and chocolate. All whilst shedding the pounds in the space of weeks.

Sirt Food diet founders Aidan Goggins and Glen Matten claim this mostly plant-based diet can trim off seven pounds in just one week. At last, a diet that lets you eat your favorite foods without putting on the pounds a win-win right?

Goggins and Matten also claim that the diet helps access the skinny gene, which is a fat-busting part of our bodies that doesnt require a nightmarish exercise routine alongside.

But is this global craze a quick-fix fad? And, what are the long-term effects?

At its core, the diet is about eating more foods high in sirtuins (SIRTs). Theyre plant-based foods and most are high in fiber, vitamins, and antioxidants. The diet lists 20 foods high in SIRTs and advises adding lots of them into the recommended calorie restrictions.

These 20 foods are as follows:

Goggins and Matten are both masters in nutritional medicine and came up with the diet five years ago. Its split into two stages. The first is the most grueling as it kicks off by limiting calories to just 1,000 a day for three days. This is around half of what adults are generally recommended to consume daily by the National Health Service (NHS).

During those first three days, the 1,000 calorie maximum must be split over three sirtfood green juices and one full meal containing sirtfoods. Remaining in the first phase, the initial week continues with increasing calories to 1,500 a day. Across the final four days of phase one, dieters drop to two green juices and jump to two meals a day.

Part two of the diet stretches over two weeks and consists of three sirtfood-rich meals a day along with one green juice.

Meals and juices combined should include at least five portions of sirtfoods.

The idea behind this structure is to kick the body into survival mode, which results in quick weight loss.

Sirtfoods activate sirtuin genes in the body called SIRT-1. Goggins and Matten claim this mimics the effects of fasting and doing exercise as they help the body burn fat and boost muscle growth. The gene is the bodys spring cleaning gene, they say, and helps battle tiredness by clearing out clutter in our cells.

Eating a diverse range of sirtfoods not only helps dieters lose weight, but it improves energy, skin, and sleep in the long term the pair claim.

Nutrition expert and body coach, Juggy Sidhu, notes that the early caloric restriction of the Sirtfood Diet can feed into a cycle of dieting, which can lead to negative psychological health impacts.

It is incredibly important to note that 7lbs off the scales, does not equate to 7lbs of body fat reduction. Around two-thirds of this weight will be down to fluid loss from intracellular space. This means, you most likely lost a good amount of water in the first week, and the likelihood of this continuing is very low, he said.

Sidhu adds: Early big wins can be highly motivating. Unfortunately, these big drops dont keep happening. Due to the highly restrictive nature of both the foods on offer and the calorie recommendations, there is very little consideration for sustainability in this dietary approach.

Restricting calories has also been found to cause symptoms including headaches, nausea, fainting, and muscle mass loss.

The diets closest relative is the popular Mediterranean Diet, which is predominantly plant-based. It is revered for its health benefits including links to reducing heart disease and holds the top spot for U.S. News 2021 Best Diets.

On the Mediterranean Diet, you can load up on carbs and plant oils. In essence, you can eat lots of bread, olive oil, and pasta all whilst upping your fruit and vegetable intake as well. It also calls for dieters to eat less meat, the NHS states.

Goggins and Matten describe the Sirtfood Diet as an upgrade. This is because it takes the best elements of the Mediterranean diet and combines them with the best foods from around the world.

Vegan science YouTuber MicTheVegan examined the diet in a video. The math doesnt add up, he noted on the 7lb weight loss in a week claim which the founders say is backed by science. Mic criticized the study which took place over just one week.

It would be a meatless Mediterranean diet with added juicing. Thats a good step away from a standard American diet or UK diet but Adele also happened to be adopting a new, pretty intense, workout regime, he said.

On the surface, the diet holds merit, says Sidhu, but, accessing the SIRT-1 gene by diet was proved inconclusive over five decades of research and funding.

Nutritionist Sophie Elwood said it was simply too early to assess whether the Sirtfood Diet is in fact safe.There is very little evidence and research yet to show whether or not the diet is beneficial or damaging to your health, she said.

Discussions and rumors around the diet ignited after Adele posted a photograph of herself on Instagram revealing what many media outlets reported as a loss of seven stone. A wealth of tabloids claim she linked the diet to her new figure. She features heavily on The Sirtfood Diets website which claims her amazing results spawned from trying it out.

Whilst The Sirtfood Diet doesnt advise against eating animal products, Adele is vegetarian and that may have contributed to her weight loss.

Whilst the diet doesnt call for a particular exercise routine bar the NHS recommended weekly amount of just over two hours of moderate exerciseit is exercise that has been linked to Adeles success.

She worked with a personal trainer and kept to a regular Pilates routine, British tabloids reported.

But, Goggins and Matten claim: There is a new interest in the diet especially in the media from Adeles amazing results on it. To us, she encapsulates everything it is about. She has publicly shunned conventional dieting and extreme exercise in the past, and rightly so.

The Sirtfood Diet is a real endorsement of why plant-based diets are so healthy, Goggins says.

Sirtfoods are a celebration of plant foods, he says, and go beyond how we traditionally perceive food as fuel. Instead, the diet uses sophisticated signaling packages that dictate our health on a cellular level.

So, the Sirtfood Diet is already vegan as all top sirtfoods are plant-based.

However, in The Sirtfood Diet original book, Goggins and Matten warn of the potential dangers of eating a solely plant-based sirtfood diet. They advise taking additional selenium, B12, and vitamin d supplements.

They recommend vegans include green vegetables including kale, broccoli, and bok choy on a sirtfood diet. Secondly, vegans should include calcium-fortified plant milks such as almond, soy, or rice. In addition, they should make sure to add tofu, nuts, and seeds into meals.

Steering away from processed foods is advised, they add, making it similar to the vegan ketogenic diet. A number of sirtfoods are recommended on a vegan keto diet, which is designed to kick the body into a process called ketosis by eating a diet low in carbohydrates and sugar.

For example, dieters would cut foods high in carbs such as pasta, potatoes, beans, and legumes none of which are sirtfoods, and all of which are higher in calories than green vegetables.

It has been hailed for its weight loss benefits. However, it usually contains dairy, fish, and meat products.

Switching to a vegan Sirtfood Diet involves eating any vegan foods, so long as they fall within the daily calorie restrictions in phase one.

The one sirtfood to look out for on a vegan diet would be red wine, as not all wine is vegan.

Your sweet tooth will be kept satisfied with these cacao plant-based cookies. Why forgo delicious cookies on any diet? They are rich in walnuts, which is one of the top sirtfoods.

Get your hands on the recipe here.

Whilst your cravings for avocado toast may have to wait until after the first week on The Sirtfood Diet, this recipe is proof strawberries can make a show-stopping addition to a surprising amount of recipes.

Find the exclusive recipe here.

Fritters are great any time of the day. This recipe features parsley and onions and can easily be made richer in sirtfoods by adding turmeric to taste and frying in olive oil.

The recipe can be found here.

If youre a stranger to buckwheat, have no fear. These gluten-free pancakes are packed with protein. Plus, they can be topped with chosen vegetables or a side of rocket salad.

Rebel Recipes creation can be found here.

This hearty pasta bake is packed with plant-based whole foods. The ricotta is made from firm tofu.

Follow the recipe by clicking here.

See more here:
What Is The Sirtfood Diet? Everything You Need To Know About Adeles Diet - Plant Based News

On an average, it is fine to gain around 12 kgs during pregnancy: Nmami Agarwal

What you eat and how much of it is more important than ever while you are pregnant. And, the amount of weight you gain during your pregnancy is as essential to your health as it is to the health of your baby. During pregnancy you should work closely with your doctor to make sure you keep your weight on target. Gaining weight to a certain extent is fine but gaining too much weight can cause complications during your pregnancy and make it difficult for you to lose the extra pounds after your delivery and not gaining suitable weight can jeopardize your baby's growth and development. So, eating a healthy, balanced diet will help your baby get the nutrients they need and grow at a healthy rate.

During pregnancy, gaining an ideal weight is different for every pregnant person. There is no such magic number of how many pounds you should gain. It is said, too little weight or too much weight is not healthy for you or your baby. The weight you gain during your pregnancy affects your health after your pregnancy which in turn can affect your baby's health right into their adult years.

Also read:Food Craving During Pregnancy: Here's A List Of Foods Expecting Mothers Should Strictly Avoid

The recommendations for weight gain during pregnancy are based on your pre-pregnancy weight and Body mass index (BMI). Putting on the recommended amount of weight in pregnancy is associated with optimizing health outcomes for you and your baby, you are more likely to be well-nourished, your baby will be more likely to grow to an appropriate size, and you'll have an easier time carrying your baby to term and returning to your pre-pregnancy weight.

A woman should gain 10 to 14 kg during pregnancy, an average of 12 kg, in order to elevate the likelihood of giving birth to a healthy baby, with less risk of fetal and maternal complications. Generally, women who were at a healthy weight before becoming pregnant need between 2,200 calories and 2,900 calories a day when expecting. A steady increase in calories as the baby grows is the best bet.

Women need between 2,200 calories and 2,900 calories a day during pregnancyPhoto Credit: iStock

Also read:Nausea In The Morning: 7 Possible Causes Other Than Pregnancy You Need To Know

Also, it is a common myth that during pregnancy, you need to eat for two, and thus increase your calorie intake by two times. The calorie intake in the first trimester, is adjusted as per your weight gain goal, and shall only be increased by 300-400 calories per day in the second trimester, and in the third trimester, you need 450-500 extra calories per day.

Perhaps, it is always advisable to check with the doctor or a dietitian to help you plan healthy meals and the right amounts of calories for you.

Gaining weight is necessary for a healthy pregnancy and a healthy baby. It's also vital for your own health. To conclude, how much weight you need to gain and when you gain it depends on you - every pregnant person is different.

Also read:Mothers-To-Be, Take Care Of These Nutritional Requirements For A Healthy Pregnancy And Childbirth

(Nmami Agarwal is nutritionist at Nmami Life)

Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

Waiting for response to load...

See original here:
Nutritionist Reveals How Much Weight Is Safe To Gain During Pregnancy - NDTV

Officials in Singapore are investigating if two typhoid fever cases are linked to eating at a food outlet.

The Ministry of Health (MOH) and Singapore Food Agency (SFA) said two people fell ill after having food prepared by Hooi Kee Eating House on Clemenceau Avenue in Singapore Shopping Centre.

Both people ate at this site several times between Jan. 2 and 18. They were later admitted to hospital. One has since been discharged and the other is in stable condition in hospital.

SFA has suspended food operations at Hooi Kee Eating House until further notice.

Salmonella typhiThe agency advised people who have consumed food from Hooi Kee Eating House and then developed prolonged fever to consult their general practitioner and tell the doctor their food history.

Typhoid fever is a bacterial infection caused by Salmonella typhi. Items which could be contaminated include raw or ready-to-eat foods, such as raw milk or their products, seafood, and fresh produce including fruits and vegetables.

An infected person usually has a prolonged fever which may be accompanied by other symptoms such as headache, body aches, vomiting, diarrhea or constipation. People infected can spread it to others. Ways to prevent typhoid fever include good hand hygiene, safe handling, cooking and consumption of food.

All food handlers working in the implicated premises must re-attend and pass a food safety course and test negative for foodborne pathogens, before they can go back to work. The appointed food hygiene officer(s) are also required to re-attend and pass a food and beverage hygiene audit course before they can resume this work. The outlet has been told to clean and sanitize the premises, including equipment and utensils.

Supporting WHO in the Western PacificMeanwhile, the Singapore Food Agencys food safety monitoring and forensics department has been designated as a World Health Organization (WHO) Collaborating Centre for Food Contamination Monitoring from 2020 to 2024.

The department, under the National Centre for Food Science (NCFS), will use its expertise in foodborne pathogens and toxins to support WHO food safety initiatives in the Western Pacific region.

This includes providing technical assistance and testing services to investigate food safety incidents, with a focus on chemical contaminants and natural toxins and contributing monitoring data on levels of emerging chemical contaminants and natural toxins in food. The data will be used as a reference for setting food standards regionally and internationally.

Tan Lee Kim, deputy chief executive officer of SFA, said he recognized the importance of collaboration with international bodies and other food safety agencies.

This designation is a testament to NCFS food testing and research capabilities, which are critical in supporting our mission to ensure and secure a supply of safe food for Singapore, he said.

It is one of two such sites with the other being the China National Center for Food Safety Risk Assessment (CFSA).

Takeshi Kasai, WHO regional director for the Western Pacific, said the SFA is a valuable member in the network of collaborating centers.

We are pleased to have partnered with Singapores food safety authorities since 1992 to improve food safety in the Western Pacific, and look forward to more years of collaboration.

(To sign up for a free subscription to Food Safety News,click here.)

See the article here:
Singapore investigates typhoid fever cases - Food Safety News

Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.

Food is an essential part of life, providing us with the nutrition we need for survival; but the pandemic has plunged the entire food system into eccentric circumstances. The lack of adequate food, combined with labour shortages, fragmented supply chains and panic over associated health hazards, could lead to paucity of proper nutrition and food scarcity.

Thus, various preventative actions should be taken by the concerned authorities to mitigate these negative impacts on the food system. This article will outline the most pressing issues related to nutrition, food safety and security during the current pandemic crisis, as well as strategies to mitigate them and novel approaches to reinforce the food system for the post-pandemic era.

COVID-19 mainly affects the lower respiratory tract and poses a significant risk for the older population, immune-compromised individuals (cancer, organ transplant and HIV-AIDS patients), and those with comorbid conditions (diabetes, obesity and blood pressure issues).

The food we consume has a significant impact on our health and wellbeing. Foods rich in micronutrients (vitamins and minerals), functional foods containing bioactive molecules (antioxidants, anti-inflammatory substances and immune boosters), herbs, spices, dietary fibres and probiotics all offer an immune system boost and help to combat viral infections.

The World Health Organization (WHO) has issued guidelines regarding nutrition for adults, which includes consuming eight to 10 glasses of water per day, fruits (two cups), vegetables (2.5 cups), whole grains, legumes, nuts, meat, milk, eggs and fish. In addition, WHO recommends consuming moderate amounts of fats and oils, and limiting the intake of salt, sugar and highly processed foods rich in saturated fats and refined carbohydrates.1

During this crisis, various bioactive compounds can help to improve our immunity.2 For example, vitamin C- (ascorbic acid) rich foods, such as citrus fruits, amla, kiwi and broccoli, can help enhance our immunity against respiratory tract infections. Likewise, vitamin A- (retinol, retinoic acid and -carotene) rich fruits and vegetables, including papaya, carrots, spinach and sweet potato, can also help to lower susceptibility to infections. Moreover, supplements of vitamin D, vitamin E and minerals such as copper, iron, zinc and magnesium have been highly acclaimed to enhance our resistance to coronavirus infections.

Apart from the above-mentioned immunity boosters, various herbs, spices, herbal concoctions, Chinese herbal formulations and other traditional medicinal systems (Ayurveda, siddha and Homeopathy) have also shown promising outcomes in battling COVID-19.

There have been no reports to date that suggest COVID-19 is foodborne. However, it has been stated that the transmission of SARS-CoV-2 through food is possible if the person handling the food is infected and then sneezes or coughs directly on the said food. The other routes of transmission might be through the consumption of raw meat from an infected animal or handling of contaminated food packages.

To minimise the risk of food contamination in food processing facilities, it is important to ensure that good hygiene practices are effectively implemented. In addition, it is crucial that all personnel involved in food handling (raw materials handling, processing, storage and distribution of the final food product to the consumer) follow stringent social distancing and sanitisation practices.

Furthermore, door, window and machine handles, taps and other high-touch areas should be frequently disinfected. The use of face masks, gloves, face shields and personal protective equipment (PPE) can also be beneficial in containing the spread of infection from human-to-human as well as from human-to-food.

Various research studies have proved that coronaviruses such as SARS-CoV and MERS are heat labile, becoming inactive at temperatures higher than 65C.3,4 Due to similarity between SARS-CoV and SARS-CoV-2, a study conducted by Chin, et al. (2020) found that SARS-CoV-2 gets inactivated at 70C after incubating for five minutes.5 Therefore, it is stressed that no viruses survive this thermal treatment, hence it is crucial for consumers to refrain from eating any kind of raw meat and consume only well-cooked foods.

Nevertheless, we cannot deny the fact that animal-based foods are of higher risk as there are opportunities for the re-emergence of novel viruses from animal sources (slaughterhouses and seafood markets) to humans. For this reason, it is essential to reconsider our food system, which is highly reliant on animal-based protein sources. We need to make paradigm shifts towards sustainable food sources such as plant-based foods, lab-grown meats, alternative proteins from insects and microalgae, and recover bioactive compounds from food byproducts and waste.

It has been reported that SARS-CoV-2 can survive up to two and three days on stainless steel and plastic, respectively.6 This suggests that it may be possible for the virus to transmit from packaging material to hand, and subsequently to the mouth, eyes or nose. Hence, hand washing and sanitising should follow every time a package is handled.

There is an emerging need and research potential to design and develop active and intelligent packaging materials with antiviral and antimicrobial properties. Sportelli, et al. (2020) has reported that the packaging films coated with nanomaterials and nanoparticles (Cu, Ag and Zn) has significant potential to inhibit microbial contamination of food packaging surfaces and thus lessen the transmission of infections.7

Disinfecting high-touch surfaces is crucial to keep food safe

The smooth functioning of all the operations involved in food production systems (farm to fork) is necessary to prevent global food shortages. However, the food industry is currently facing an unprecedented threat in terms of food security and food safety. It is evident from various epidemiological studies that COVID-19 spreads mainly through direct contact between individuals and with contaminated surfaces; consequently, those involved in the food chain have been at particular risk.

In order to ensure that food is available to all, it is imperative for all food processing businesses to strengthen existing food hygiene and sanitation practices, and introduce additional measures to protect food workers from contracting COVID-19. Strategies that balance the need for continuous production and protection of workers should be carefully designed.

Due to movement restrictions and lockdowns, transportation and shipping operations have become complicated, with food companies that import raw ingredients being badly impacted. An effective strategy to alleviate the crisis has been to strengthen and provide technical solutions to local producers and small food supply chains, as they are less restricted by lockdown regulations.

Overstocking of food by consumers, either due to panic buying or false information, may also result in food shortages. Some of the measures taken by China and Italy during the first few months of COVID-19 were to ban illicit trading, profiteering and hoarding of food products.

COVID-19 has created many unforeseen challenges for agriculturists, food manufacturers, scientists and consumers. Food industries need to strategically plan and ensure adequate supply of safe and nutritious food for everyone.

The possibility of COVID-19 being foodborne is negligible; however, there is still a need for advanced research studies to fully understand the possible transmission route of COVID-19 through food. Thus, there is a necessity to develop rapid and affordable methods for detection of SARS-CoV-2 throughout the food supply chain.

Until the world is fully vaccinated, there are opportunities for food technologists to design and formulate functional foods for different vulnerable groups in order to boost their immunity.

References

Follow this link:
COVID-19 and its impact on the food system - New Food

As I sat in the waiting room of my doctors surgery, dreading having my worries dismissed because I was there with a cycling injury, the sight of my GPs bike helmet hanging on the back of the door instantly dissolved my fears. I hoped that, as a cycling medic, she would get why cycling mattered and sympathise with my frustration at being sidelined from the sport I love, while doing her best to help me back on the bike. And she did.

Doctors seem to love cycling. The Whitfield Surgery in Dundee, Scotland, has just bought its own fleet of electric bikes for home visits. Bike racks outside hospitals are rammed, and when time-trial start sheets used to include titles, a surprising number of names were prefixed Dr. So why not make the most of our sport being full of health experts?

We thought we should quiz a selection of them to get their unique insight into how to be smartly and safely health-conscious as a cyclist. What would a cycling doctor do? What would he or she advise a fellow rider?

Seven bike-loving medics spanning A&E, orthopedics, endocrinology, psychiatry, sport and general practice agreed to get involved. This is their advice on how to stay healthy and injury-free over the coming Covid winter.

(Photo by Stuart Franklin/Getty Images)

We can all reel off our own personal list of the ways cycling benefits us, and doctors are no different. GP Dr David Spitzer is clear on its value to him. Cycling helps me switch off from work and lifes other stresses it clears my mind, as I find it impossible to think of anything other than the road.

Doctors have more than anecdotal evidence. A study of 263,450 UK commuters published in the British Medical Journal in 2017 looked at how they travelled to work and their health status years later. A significantly higher percentage of those who rode to work were alive five years later compared to those who drove, and there were fewer cases of cancer and cardiovascular disease among the regular cyclists.

Professor Chris Oliver recently retired as an orthopedic surgeon, but remains an endurance cyclist who loves long adventures on his bike: Cycling reduces the risk factors for a number of diseases, including cardiovascular and respiratory diseases, some cancers, as well as Type-2 diabetes.

>>> Subscriptions deals forCycling Weeklymagazine

But is isnt only physical factors that interest Oliver. I dont think people really appreciate that cycling also has positive effects on mental health and general wellbeing, says Oliver, listing a reduced risk of dementia, improved sleep quality, greater sense of wellbeing and lower pollution from reduced car use.

The overall evidence is that the health benefits of cycling outweigh any potential health risks and harms.

2. Riding indoors can be a tonic

Naomi de Pennington (Daniel Gould)

Though we benefit from the time outside, there are times when the weather makes it less safe and less appealing. At such times, indoor riding provides a great alternative. Stephen Eastaugh-Waring, an orthopedic and trauma surgeon, suffered a heart attack in 2013. The Rapha Cycle club member now rides to a restricted heart rate, and so has become a huge fan of smart-trainers.

They have revolutionised training. I can do a worthwhile session in 30 minutes on Zwift, enthuses Eastaugh-Waring. It has kept me sane and allowed me to do 7,000km in the last three years. Apps like Zwift and Sufferfest make training interesting, structured, accessible, and safe.

3. Get savvy about stress

Whether we ride outside or in, have a high workload or more laidback lifestyle, we all get tired sometimes and experience the negative impact on our cycling performance. What is important to remember is that our bodies dont distinguish between different types of fatigue and it all adds up.

Professor Oliver says the biggest mistake he sees riders make is overtraining and being too competitive while chronically fatigued. If youre in a high-pressure job requiring lots of concentration, youre even more liable to hit upon problems. Trying to be a high-level cyclist while doing a busy job its just not possible.

One way to keep an eye on these mounting levels of fatigue and stress is through biomarker tracking, allowing us to keep an eye on how our hormones are behaving. Hormones are impacted by athlete behaviours, so testing biomarkers is a valuable training metric to see if you have the balance right, says Dr Nicky Keay, a sports endocrinologist.

4. Obey infection control basics

We may all roll our eyes when we see yet another newspaper headline telling us about yet another magical food to boost our immunity, but our doctors are clear that fending off infections comes down to common sense: A good healthy diet and appropriate sleep, advises Professor Oliver adding that, in our Covid world, social distancing and mask wearing are the added essentials.

James Chan, an emergency medicine doctor who uses his bike for commuting to work, told us that it also makes sense to avoid crowded indoor spaces. Meanwhile, Dr Keay urges vitamin D supplementation she ran a study a few years ago with 50 competitive male road cyclists, which found that many had low levels. Vitamin D is essential for bone and muscle strength, and also supports the immune system.

It isnt just about boosting the immune system to fend off bugs, but also to protect against our own behaviours. Dr Keay explains: The stress of heavy training increases cortisol, which can suppress your immune system. So it is important to factor in recovery and ensure you have good sleep patterns.

5. You can cycle too much

There is an upper limit on what is a healthy amount of exercise, says Dr Keay. Overtraining doesnt just impact our immune system, but increases our chances of bone injury and hormonal imbalances. This form of harm can show up as stress fractures or diminished sex drive; the first sign for a female rider may be a missed period.

Training too much has mental health effects too. Cyclists who persistently overreach and get depleted are at increased risk of developing mental health symptoms, warns Alan Currie, a consultant psychiatrist in a specialist centre for mood disorders based in Newcastle. In his work with the English Institute of Sport (EIS), Currie studies the impact of high-performance efforts. Cycling can be harmful to mental health at the high-performance end, where risk factors can congregate frequent injuries and concussions; contracts that are suddenly terminated; performance concerns. So, if your cycling has got closer to the elite end and you are riding at high intensity for prolonged periods several times a week, be aware of the risk.

6. Stay alert and ride defensively

A big fear for many riders is crashing. And it is a realistic fear. While we can make sure our bike is well maintained and roadworthy, when we are on the roads we have no control over the quality of the tarmac or the behaviour of drivers around us. It is the A&E and orthopedic doctors who patch up our road rash and broken bones after something has gone wrong.

Our doctors first piece of advice is not to drift off or daydream. Live in the moment, says Professor Oliver. Use mindfulness as a coping strategy for endurance rides, to stay focused on what is going on around you.

The medics we spoke to also advise riding defensively, expecting the worst to happen. Dr Chan attests to the dangers of not riding defensively from personal experience his arm is currently in a sling after an accident. I do find myself cringing when I see cyclists on very busy roads hugging the kerb with very fast cars passing too close. I wish more cyclists would take quieter routes, or if those busy roads are unavoidable, learning to ride defensively and owning the road and riding a metre away from the kerb.

If you feel it is too dangerous for a car to overtake, position yourself towards the middle of the lane, urges Chan. This helps keep other road users safe, and dissuades dangerous manoeuvres that could put you as a cyclist in harms way.

7. Keep calm and quell the rage

All of this riding defensively means the threat part of our brain is constantly alert, looking out for anything that might take us down deep potholes, careless drivers or pedestrians stepping out. This keeps us physically safe, but means we are in a constant fight, flight or freeze mode, which is not only tiring but also demanding on our mental health.

Psychiatrist Alan Currie warns against getting angry on the road. It doesnt help. It wont assist your cycling. It wont change the behaviour of the thoughtless majority, and arguing roadside with the belligerent and combative minority is both futile and potentially dangerous. Currie isnt calling for total serenity; he acknowledges that it isnt always easy to quell your frustration.

8. Dont expect cycling to be a panacea

Though cycling has numerous benefits, it doesnt fix everything. Sometimes we need to look further afield. All our doctors agree that what is most important is not specifically the type of exercise you do, but whether you enjoy it.

>>>Cycling Weeklyis available on your Smart phone, tablet and desktop

If you dont enjoy an activity, you wont stick to it, says Dr Chan, while GP Spitzer tells his patients: The best, and probably only, way to lose weight with exercise is to find a form of exercise you enjoy.

And, of course, regular exercise doesnt excuse us from eating healthily. You cant out-pedal a lack of nutrients or glut of sugars. You cant eat with impunity no matter how much you cycle. Eating bad foods is still bad for you and you can still find yourself putting on too much weight, or putting yourself at risk of diabetes by consuming too much simple carbohydrate or sugar, warns Dr Chan.

9. Pedal back to health post-op

Stephen Eastaugh-Waring reminds us that cycling can be part of surgical rehabilitation, for example as joint replacement recovery.

Its low-impact, works the gluteus muscles and allows a high cardiovascular benefit, he says. I have two such patients in the GB tri team, and many others cycling 100 miles plus it debunks the myth that joint replacement ends hopes of meaningful exercise or competitive sport.

10. Shave away

Finally, less for our health and more for our aesthetics, Professor Oliver debunks the myth that waxing is superior to shaving. Shaving does not make the hair grow back faster, darker or coarser.

This was even backed up by a British Medical Journal paper in 2007, he says.

So heres our bike-loving doctors advice in very quick summary: keep riding over winter; jump onto the turbo when the roads get icy; dont try to do it all; sleep well; eat better; dont go OTT on the training hours; ride defensively (and calmly); find a type of riding you love and put away the wax strips!

None of which is merely CWs advice its doctors orders!

This featureoriginally appeared in the print edition of Cycling Weekly,on sale in newsagents and supermarkets, priced 3.25.

Read more from the original source:
On doctors orders: 10 rules to keep healthy on the bike during winter - Cycling Weekly

Much awareness is being spread about the need to stay fit and healthy. People are now more careful than ever about following strict workout regimes, eating right and taking care of themselves. But, such a behavioural change is not without reason, says Dr Pooja Bohoro, Senior Consultant Nutritionist and Dietician at MFine.

Our daily lives are not getting any less stressful and amid the strenuous schedules we keep, it is obvious we would want to stay healthy and far from ailments, especially those that come with poor lifestyle choices, stress, and dietary habits, she tells indianexpress.com.

When it comes to our diet, most of us no longer throw caution to the wind. We watch what we eat, and our list of things to avoid is longer than it ever was. Also, a certain word called gluten has crept into our dictionary and a lot of us who are calorie conscious and mindful of our diet avoid it as much as we can, if not completely.

But, what is gluten? What are the adverse effects it could have on the body? Why do we need to avoid it? What is gluten intolerance? Lets address a few questions.

What is gluten?

A family of proteins commonly found in grains like wheat, barley, rye, and spelt is known as gluten. Of these, it is wheat that is most consumed and hence, one would typically avoid it in a gluten-free diet. We are talking about no roti or bread, here.

When you mix flour with water, it is the gluten proteins you thank for making the dough elastic. It also helps bread rise when baked. It is not without reason that gluten is called so, it gets its name from the glue-like texture it offers with wet dough, she explains.

The two primary proteins in gluten are gliadin and glutenin, of which the former causes the most harm to the body if a person is sensitive to it. Otherwise, it remains relatively safe and healthy for consumption.

It is primarily found in the following items:

Bread Pasta Breaded meat and seafood Cakes and cookies Beer

What is gluten intolerance?

While some can tolerate gluten, many with certain health conditions cannot. Among the most severe forms of this condition is celiac disease an autoimmune disorder where the body rejects this protein. The immune system attacks gluten and resultantly, the gut lining.

A damaged gut lining leads to several other complications that include obvious digestive problems, diarrhoea, headache, constipation, lethargy, depression, and skin rashes, among other health issues. Notably, certain symptoms of celiac disease that are not related to digestive issues are difficult to diagnose and hence, a lot of people with the condition arent even aware of it.

There are also those who might not be affected by celiac disease and still be gluten intolerant. Such a condition is known as non-celiac gluten sensitivity.

Symptoms

While digestive issues are the most common symptoms associated with gluten intolerance, there are several others ranging from skin rashes to mood disturbances. Heres a look at some of them:

Digestive problems like abdominal pain, diarrhoea, constipation, heartburn. These could further lead to malnutritional effects like weight loss, lethargy, etc. Skin issues like redness, rashes, bumps, itching, etc. Depression, migraines, and lack of concentration Frequent mood swings Attention-Deficit Hyperactivity Disorder (ADHD) Treatment

Often, it is a gluten-free diet that is the most effective solution. However, other symptomatic effects like skin rashes, and migraines, among others, need to be treated accordingly by a doctor, she says.

Here is a list of foods you can include in your diet:

Gluten-free pasta Fresh fruits and vegetables Meat and seafood (not breaded) Unflavoured dairy products

If you have any of the above symptoms with any obvious cause, make sure to consult your doctor and try removing gluten-containing products from your diet.

Go here to read the rest:
Gluten intolerance: Everything you need to know - The Indian Express

One perennial Valentines Day favorite is going to restaurants, and some in Philadelphia were allowed to expand to 50% indoor capacity on Friday if they passed an air ventilation test.

Still, Usama Bilal, an assistant professor in the Urban Health Collaborative and the Department of Epidemiology & Biostatistics at Drexel Universitys Dornsife School of Public Health, cautions people against indoor dining at all costs for their own safety and the safety of the restaurant workers.

Its a holiday where people usually go to restaurants, and we are increasing the capacity of indoor dining. The combination of those things can be very dangerous for the city, Bilal said.

Bilal worries about indoor dining because people would have to remove masks to eat and drink. And if you plan on eating outdoors in a tent or enclosed space as an alternative to eating indoors, Bilal would recommend against that too.

Those places [outdoor tents], ventilation may even be worse than indoors, Bilal said. At least some indoor spaces have ventilators, but those outdoor spaces really are in some cases worse because of the false sense of security. If you want to do outdoor dining, truly do outdoor dining, If you see walls around you, thats not outdoor.

With wintry temperatures forecast for the weekend, its unlikely people will want to eat outdoors in the way Bilal recommends, however.

If you absolutely have to meet people indoors, Bilal suggests indoor activities that do not involve taking your masks off. The CDC takes it one step further and advises that if you are hosting an indoor event, make sure to clean and disinfect frequently touched items between use, limit the number of guests, and bring in fresh air by opening windows and doors.

Since most people have not yet been vaccinated and are still susceptible to the coronavirus, celebrating indoors is still very risky.

With the vaccine or vaccination rates going up, there will be a time where well be able to do this again, Bilal said. But until then, people can avoid meeting indoors without a mask with people they dont live with. That should be a priority at this moment.

See the original post here:
How to celebrate and avoid the virus during this double holiday - WHYY

SINGAPORE: An F&B outletat Singapore Shopping Centre was directed to suspend operationsfromThursday (Feb 11)after two diners were hospitalisedwith typhoid fever, said the Ministry of Health (MOH) and the Singapore Food Agency (SFA).

The authorities said they are investigating the cluster of two typhoid fevercases who were reported to have symptoms including fever, headache, diarrhoea and cough after consumingfood prepared by Hooi Kee Eating House on several occasions from Jan 2 to Jan 18.

In view of the "suspected ongoing transmission", SFA has directed the business, which is located at 190 Clemenceau Avenue, #01-19/20, to suspend operations until further notice.

Both cases were hospitalised. One hasbeen discharged and the other is in a stable condition in hospital, said SFA and MOH.

"Members of the public who have consumed food from Hooi Kee Eating House and subsequently develop prolonged fevershould consult their general practitioner immediately and inform the doctor of their food history," the authorities added.

All food handlers working in the premises are required to re-attend and pass the Food Safety Course Level 1 and test negative for foodborne pathogens before they can resume work as food handlers.

The appointed food hygiene officers working at the premises are also required to re-attend and pass the Workforce Skills Qualifications' Conduct Food and Beverage Hygiene Audit course before they can resume work asfood hygiene officers. The licensee is also required to clean and sanitise the premises, including equipment and utensils.

SFA reminded food operators to observe good food and personal hygiene practices at all times, saying it "will not hesitate to take firm action against anyone found to be in violation of the Environmental Public Health Act".

"In the interest of maintaining a high standard of food hygiene at all eating establishments, we would also like to advise members of the public who come acrosspoor hygiene practices in food establishments not to patronise such outlets but to report to SFA," said the authorities.

TYPHOID FEVER

A person with typhoid fever usually has prolonged fever, which may be accompanied by other symptoms common to many diseases, such as headache, body aches, vomiting, diarrhoea or constipation, according to the authorities. Typhoid fever is treatable with antibiotics.

It is a bacterial infection caused by Salmonella typhi. Food items that can be contaminated by the bacteria includeraw or ready-to-eat foods, such as raw (unpasteurised) milk or their products, seafood, and fresh produce including fruits and vegetables.

"The key to prevention of typhoid fever lies in hand hygiene, safe handling, cooking and consumption of food," said MOH and SFA.

This can be done by washing and peeling raw fruits or vegetables that can be peeled before consumption; cooking food thoroughly; avoiding raw (unpasteurised) milk or food made from raw milk; washing hands and kitchen utensils such as knives and cutting boards thoroughly before handling food; and using separate sets of knives and cutting board for raw and cooked food.

See the original post:
Hooi Kee Eating House's operations suspended after 2 diners hospitalised with typhoid fever - CNA