Category Archives: Diet And Food

The Diet kicked off deliberations Friday on the contentious bill to double the 5 percent consumption tax by 2015, and Prime Minister Yoshihiko Noda is urging the opposition camp to help ensure its passage by the end of the Diet session in June.

During the afternoon Lower House plenary session, opposition parties blasted Noda's Democratic Party of Japan for seeking the sales tax hike after promising during the 2009 Lower House poll campaign not to pursue raising the levy during the elected lawmakers' four-year term.

Noda countered that the DPJ did not violate its election platform because the tax hike will not begin until after the current Lower House members' term ends in summer 2013.

"Our party made statements during the previous Lower House election campaign that were lame or went too far, and I must earnestly reflect on the past and apologize that the DPJ lacked discussions on the (platform) during our time in the opposition camp," Noda said.

But he once again reiterated the need to reform the social security and tax systems amid the snowballing national debt and rapidly aging society.

"We are at a crucial point where the sustainability of Japan's social security system and finances is on the line," Noda said. "We cannot run away from this social security and tax system reform, and the ruling and opposition forces must hold constructive discussions and implement the reform for the country and its people."

The outlook for the tax bill remains gloomy because the main opposition force, the Liberal Democratic Party, is more bent on pressing Noda to dissolve the lower chamber and call an election first.

Many DPJ members, particularly allies of kingpin Ichiro Ozawa, also strongly oppose the tax hike.

LDP lawmaker Takeshi Noda meanwhile pointed out that the LDP itself was not against a 10 percent tax but said various obstacles standing in the way of tax hike talks.

"Look around carefully. Do you really think the environment (is ready) to move the discussions forward?" he asked Noda. "There are many major hurdles, including seeking the support of the people, the DPJ's internal political situation and the party's policy principles. These matters need to be dealt with before beginning talks (of the tax hike)."

Continued here:
Diet finally starts deliberations on tax hike bill

Like most men across the country, I have been jealous of Tim Tebow's chiseled physique since the photos of him in a "Gator Charity Challenge" tank top popped up on the internet in 2009.

In those pictures from three years back, his muscular shoulders, tight abs and rippling biceps are clear for all to see, and I hoped to work for a similar body frame for myself.

Obviously one of the main reasons why he has such a big, mobile body is because he has a vigorous workout routine, but I felt like his diet was an equally important component.

I found myself constantly searching online for diet tips that would help me have Tebow's body, and it wasn't until an ABC News report on May 10 that I was able to find my answer.

I always imagined in the past that Tebow just lived on a low-carb diet of lean meats and organic juices, as he hadn't really divulged his daily regimen until the ABC News report came out.

In the past, he has provided fairly generic answers to dieting questions, like his response in a muscleprodigy.com interview where he said "It all starts with your diet, so I always eat a great breakfast because that's giving your body fuel."

In the ABC News report, Tebow finally revealed what gave him all that muscle, all that mass and all that strength: "pizza pie" and "ice cream pie."

Not the answer you were expecting? I was shocked, myself.

"I just like normal food. I mean, you have to go to so many, like, rubber chicken dinners and you put on the face and you're like, 'Oh, thank you, it's so good,' and you're like, 'Man, I just can't wait to go home ... and have pizza pie,'" he said.

Pizza pie includes fairly unhealthy ingredients like ground beef, baking powder biscuits and fattening mozzarella cheese.

See the rest here:
Is Tim Tebow's Diet Healthy? Fan's View

A child receives an oral polio vaccine in Ivory Coast. Improved vaccines are helping save children's lives globally.

STORY HIGHLIGHTS

Editor's note: Jeffrey D. Sachs is director of The Earth Institute at Columbia University and the author of "The Price of Civilization."

(CNN) -- There is a hidden revolution at work that can transform the lives of a billion of the poorest people on the planet.

The dream of health for all, even the poorest of the poor, can become a reality because of recent breakthroughs in technology and health systems. Scientific results that our Millennium Villages Project team published this week in The Lancet, coupled with broader trends around the world, should be a wake-up call: We can end the deaths of millions of young children and mothers each year by building on recent innovations.

In 2006, the Millennium Villages Project and impoverished communities around Africa jointly embarked upon the fight against extreme poverty, hunger and disease. The idea was to use low-cost, cutting-edge technologies to overcome ancient scourges like malaria and mothers dying in childbirth. Today, there is no deep mystery about what to do to stop these deaths, since the diagnostic tests, medicines and procedures are known. The challenge is to scale up these life-saving approaches.

Jeffrey D. Sachs

In three short years, starting from conditions of massive death tolls and a lack of health services, the Millennium Villages were able to reduce the deaths of children under 5-years-old by around 22%, roughly three times the rate of improvement of the countries at large. The progress is continuing as low-cost health services expand. The lessons extend far beyond this specific project.

Follow @CNNOpinion on Twitter and Facebook.com/cnnopinion

Poor children die of three main categories of disease: infections, nutritional deficiencies and conditions around childbirth. The technologies and procedures to fight all these causes of death are improving dramatically. Therein lies a great hope.

Read more from the original source:
Global health within our grasp, if we don't give up

Details Published on Friday, 11 May 2012 00:00 Written by PHILIP CHUA

While meat has to be properly cooked to be safe, burning the meat is to be avoided.

IN a previous column, we wrote A diet high in processed meat (sausages, luncheon meats, etc.) may increase the risk of carnivores developing pancreatic cancer by almost 70%, following the release of a major study published in the Journal of the National Cancer Institute.

The study showed an average of 41 cases of pancreatic cancer were diagnosed per 100,000 people each year among those who ate the most processed meat compared with 20 cases among those who ate the least.

This research, which included 180,000 individuals, also found that individuals who ate even non-processed, fresh, red meats, including pork, beef, and any other red meats, had a 50% higher risk of having cancer of the pancreas. While this is 20% lower compared to those who ate processed meats, 50% increase in the risk is still too high for comfort, since pancreatic cancer is a very painful and fatal disease, with no known cure.

In 2005 alone, 32,180 Americans and 60,000 Europeans were found to have pancreatic cancer, a disease that is often diagnosed late because they are not readily obvious clinically. Less than 5% of these patients live for more than five years after the cancer is first detected.

Scientists think the culprit-carcinogen (cancer-causing agent) may not be the saturated fat in red meats but the nitrate-based preservatives and the cooking method, like charcoal-grilling and broiling. Apparently, the cooking method and the nitrate preservatives each play a great role as carcinogens.

The burnt part of the meat, the black charcoal-like portion of the barbequed meat, is suspected to be carcinogenic (cancer-causing). While meat has to be properly cooked to be safe, burning the meat is to be avoided.

While the saturated fat in fresh (no preservative) red meat appears not to be linked to pancreatic cancer in this study, other studies have shown that people who eat red meat regularly have a higher risk for developing cancer of the colon, breast, and other cancers in general, compared to those who minimize eating red meat or not at all. Red meat also causes a quick rise in the cholesterol blood level, a condition that increases the risk for the development of diabetes, heart attack, stroke, and Alzheimers.

New alarming studies

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Malaya Business Insight

PLEASANTON, Calif.--(BUSINESS WIRE)--

Welcome relief for millions of men and women dealing with one of the most exercise and diet-resistant problem areas belly fat as CoolSculpting, developed by ZELTIQ Aesthetics, Inc. (Nasdaq: ZLTQ - News), a medical technology company, is now cleared by the U.S. Food and Drug Administration (FDA) for the non-surgical reduction of fat for the abdomen area. This is the latest clearance for the company, which received FDA clearance for non-surgical reduction of fat for the flank area (or love handles) in September 2010.

Securing FDA clearance for fat reduction of the abdomen is a significant event for ZELTIQ, said Mark Foley, Interim President and Chief Executive Officer. This achievement underscores the companys commitment to expanding current treatment opportunities, Mr. Foley continued.

In the battle to look ones best, CoolSculpting has been clinically shown to reduce fat in the treated area without surgery or the downtime. In a recent study of CoolSculpting physicians, 95 percent of patients who had just one CoolSculpting treatment were satisfied with the reduction of fat in the treated area, and because it is so effective patients have been very keen on returning for additional CoolSculpting treatments in other areas or for a more pronounced reduction in the same area. In a nationwide survey of adults, 59 percent reported the abdomen is the area of the body they are most interested in having treated with CoolSculpting. 1

A problem area for men and women alike, the midsection of the body is the most common area people want to change about themselves. According to a body image study in Fitness Magazine, 48 percent of men and 36 percent of women chose abs as being the body part they are most unhappy with almost three times more than any other trouble zone. While men are more likely to gain weight around the waistline2, many women have to contend with accumulated belly fat, known as a post pregnancy pooch, after having babies. In both scenarios, exercise alone is often not sufficient to get the desired results.

When diet and exercise just are not enough to lose stubborn fat in the abdominal area of the body, CoolSculpting is a great option for patients to achieve the shape they want without the discomfort, expense and down time of more invasive procedures, said Dr. Jeffrey S. Dover, a board certified dermatologist, Associate Clinical Professor of Dermatology at Yale University School of Medicine, and Co-Director of SkinCare Physicians. Even if people lead generally healthy lifestyles, there are always going to be contributing factors we have no control over such as age, gender, body shape, hormones and genetics. Having a little extra help can be a much needed answer for many people.

Each CoolSculpting treatment typically results in an undeniable reduction of fat in the treated areas. Patients typically start to see results as soon as three weeks following treatment, with the most dramatic results occurring over a period of two to four months. As part of the clinical study submitted to the FDA, four out of five doctors correctly identified before and after photos in an independent, blinded photo evaluation.

Unlike most other methods of fat reduction that use heat, CoolSculpting cools fat cells to temperatures that trigger their natural death, shrinking the cells that are then eliminated naturally by the body over the following weeks and months. During the procedure, a non-surgical applicator delivers precisely controlled cooling to the treatment area to specifically target underlying fat, without damaging the skin. CoolSculpting does not involve needles, surgery, pain medication or downtime. Patients typically return to normal activities immediately following treatment, which lasts one to two hours.

Developed at the Wellman Center for Photomedicine at Massachusetts General Hospital in Boston, a teaching affiliate of Harvard Medical School, the CoolSculpting breakthrough is based on extensive scientific research that demonstrates that fat cells are particularly susceptible to cold and are selectively and permanently destroyed. This process is known as Cryolipolysis (cold lipolysis). Starting several weeks after the procedure, cooled fat cells begin a process called apoptosis (natural cell death) and begin to shrink and disappear. Comprehensive multi-center clinical studies submitted to the FDA validated that CoolSculpting kills fat cells in the area treated based on independent blind photo reviews and ultrasound assessments.

CoolSculpting is available through an elite network of CoolSculpting Centers across the U.S., and more than 300,000 treatments have been performed worldwide.

Continued here:
Eliminate Unwanted, Stubborn Belly Fat: Revolutionary CoolSculpting® Procedure Receives FDA Clearance to Treat Abdomen ...

Nick Watt dines with French nutritionist Patrick Leconte (Image Credit: ABC News)

I went all the way to Switzerland in search of the weight-loss holy grail: a diet that allows you to drink wine and lose weight at the same time. And when I got there I discovered Im 22 pounds overweight. Thats my headline.

I always thought I was buff. Im not. So how can I shift that holiday weight, which has been hanging around my middle since the holidays of 1997?

Well, according to the keepers of this apparently counterintuitive weight loss regimen: I can eat so much cheese for breakfast that it makes me feel sick; I can eat french fries for lunch; I can have a chunk of chocolate mid-afternoon; and I can have two glasses of red wine with dinner.

Ive been on this diet eight days, and Ive already lost nearly five pounds. By the time this story airs on 20/20 Friday night, Ill probably be even skinnier. How is all this possible?

Well, I learned all these secrets on the Slimness Goal Package at an absurdly swanky hotel, the Beau Rivage Palace, on the bonny, bonny banks of Lake Geneva in Switzerland. The place is money. Theres gleaming marble everywhere you look. A burger on room service costs $45. A little suite will run you $1,600 a night.

While checking in I eavesdropped on a conversation a fat man with monogrammed shirt cuffs was having with the concierge. Just have the car wait because Im not sure which flight Ill take to London, he said with nonchalance. Bear in mind that a simple airport transfer from the hotel to Geneva Airport (40 minutes) costs $500. This guy didnt even ask the price. He didnt care.

A suave French nutritionist named Patrick Leconte is the well-groomed centerpiece of the weight loss program. His favorite phrase is: It is no problemmm! spoken with a delicious French shrug.

The program is based on chrono-nutrition, so its more about when you eat than what you eat. You must eat certain food groups only at the same time of day as your body is producing the right chemicals to process them. You can eat fruit, but never for breakfast. You can eat bread, but never in the evening.

Well, I say never. My favorite part of Monsieur Lecontes program is that twice a week you can pull what he calls a Joker and eat whatever the hell you like. His diet is designed to make you lose weight as well as enjoy yourself. Its a diet you can stick to, he says. Its the diet that says to the wealthy women of Europe: You can look good on the Riviera in summer, and drink champagne.

Continue reading here:
The Wine and Chocolate Diet?

FBI agents search for biological weapon after "parody" tweet. KPRC's Amy Davis reports.

By Dan Askin and Jamey Bergman, Cruise Critic

A neurosurgeon turned "diet guru" was removed from Carnival Magicon Sunday after a Twitter account bearing his name referenced a bio-terrorist attack.

Jack Kruse was scheduled to give a lecture on Jimmy Moore's 5th Annual Low-Carb Cruise, a themed voyage scheduled to embark from Galveston, Texas, on May 6. But before the ship left port for the Western Caribbean, the cruise line was "notified of a Twitter message under the handle of Kruse alleging he intended to cause harm to one of our ships," Carnival said in a statement.

"The Galveston police, the FBI, the Department of Homeland Security and the U.S. Coast Guard were informed immediately and, shortly thereafter, authorities boarded the vessel to investigate the matter," the statement said. "Kruse was questioned, and since the investigation was ongoing, he was asked to disembark the vessel just prior to sailing."

The source of the tweet a parody account that mocks Kruse and his controversial teachingswrote that security confiscated dynamite. talk won't be as explosive as one at PaleoFx. still have vial of Legionnaires for epic biohack. #lccruise12. The account has since been deactivated.

Kruse, who says on his website that he once weighed 350 pounds, is a low-carb advocate who touts "Leptin reset" (leptin is a protein hormone that plays a role in appetite and metabolism) and "cold thermogenesis," a method that uses ice baths, as part of his diet plan.

More from Cruise Critic:

Kruse told the Tennesseeanthat he believes his critics are behind the anonymous Twitter account. "It was just a nightmare what happened," he told the paper.

There is some confusion over the disembarkation. Kruse told Nashville'sNews Channel 5that he was cleared by the FBI and Homeland Security and yet was still denied boarding by Magic's captain, Giovanni Cutugna.

See the article here:
'Diet guru' pulled from cruise over bogus tweets

Thornaby man Ben tackles ten diets in charity bid

9:00am Tuesday 8th May 2012 in News By Chris Webber

Before diet: Ben Azadi on his wedding day

A MAN who once weighed in at 31 stones has been inspired to try ten popular diets in ten weeks.

Ben Azadi, 28, of Thornaby, near Stockton, is taking on a new diet a week, some of which have been criticised as fads, to raise money for charity.

He has already had a week of the Atkins diet but will also try the cabbage soup diet, the caveman diet and even the Special K breakfast cereal diet.

He hopes to raise the cash in memory of his niece, Rose McNaughton, who was stillborn.

The money will be given to the Stillbirth and Neonatal Death charity, which helps parents and campaigns for more and better pregnancy scanning.

Mr Azadi, who works in online marketing, weighed 31 stones in November 2010, but is now down to 23-and-a-half stones after having a gastricband operation last year.

He is also stepping up a fitness regime, has taken nutritional advice and has worked out a programme and variety of techniques to make sure he does not harm himself and has enough energy and nutrients.

See the original post:
Ben tucks in to ten diets in ten weeks in memory of niece

While pizza, dessert and soft drinks are all common favorites for adolescents, compliance with a gluten-free diet often excludes these food experiences from children and families when dining away from home. To accommodate guests with special dietary needs, Chuck E. Cheeses has added gluten-free options to its menu. The new food items, which include a gluten-free pizza and chocolate cupcake, will begin testing at all Minnesota Chuck E. Cheeses locations to gauge demand for future national availability.

"Weve received an overwhelming response from families requesting that we add gluten-free products to our menu items for their kids who love to visit us but cant enjoy a Chuck-E classic, pizza, because of special diet needs, said Joe Elliot, Chuck E. Cheeses vice president of research and development. "In light of growing concerns and sensitivity to this lifestyle, we listened to their feedback and wanted to provide options that better help everyone enjoy the full flavor of Chuck E. Cheeses.

Dining out safely remains a primary concern for food-allergic customers under strict dietary limitations. To avoid cross contamination or accidental exposure to gluten ingredients in Chuck E. Cheeses kitchens, the personal cheese pizza, manufactured by USDA/FDA-approved, gluten-free facility Contes Pasta, will arrive to stores in frozen, pre-sealed packaging. The bake-in-bag pizza will remain sealed while cooked and delivered and until opened and served with a personal pizza cutter at families tables by the adult in charge.

Under the same procedure, gluten-free, chocolate fudge cupcakes naturally sweetened with fruits, vegetables and grains from Fabes All Natural Bakery will remain in pre-sealed, single-serve packaging through preparation and until opened and served at the table. To ensure high taste, integrity and quality standards are met before a national launch, testing these menu options helps Chuck E. Cheeses deliver the same type of consistent, great-tasting food products that are expected from the leader in family entertainment and dining.

"From delivery to table, our procedures ensure that families can feel confident knowing their meal is completely within gluten-free guidelines, said Elliott. "Were happy we can provide a place Where a Kid Can Be a Kid and enjoy great fun and food guilt- and gluten-free.

Although these menu options are not available at every Chuck E. Cheeses location at this time, the restaurant is evaluating the possibility of introducing gluten-free birthday parties and other special dietary products nationwide if test markets perform well. In addition to the successful launch of its new pizza recipe last year, Chuck E. Cheeses plans to continue adapting its menu to offer dishes that accommodate the changing tastes, dietary needs and lifestyles of families all over the country.

Guests can find more information about Contes Pasta at http://www.contespasta.com/ and Fabes All-Natural Bakery at http://www.fabesnatural.com/.

About CEC Entertainment, Inc. (NYSE: CEC):

For more than 30 years, CEC Entertainment (NYSE: CEC) has served as the nationally recognized leader in family dining and entertainment and the place Where a Kid can be a Kid.

The Company and its franchisees operate a system of 555 Chuck E. Cheeses stores located in 48 states and seven foreign countries or territories. Currently, 506 locations in the United States and Canada are owned and operated by the Company. CEC Entertainment, Inc. and its franchises have the common goal of creating lifelong memories for families through fun, food and play. Each Chuck E. Cheeses features musical and comic robotic entertainment, games, rides and play areas as well as a variety of dining options including pizza, sandwiches, a salad bar and desserts. Committed to providing a fun, safe environment, Chuck E. Cheeses helps protect families through industry-leading programs such as Kid Check.

See more here:
Chuck E. Cheeses To Offer New, Gluten-Free Options on Food Menu

MINNEAPOLIS--(BUSINESS WIRE)--

While pizza, dessert and soft drinks are all common favorites for adolescents, compliance with a gluten-free diet often excludes these food experiences from children and families when dining away from home. To accommodate guests with special dietary needs, Chuck E. Cheeses has added gluten-free options to its menu. The new food items, which include a gluten-free pizza and chocolate cupcake, will begin testing at all Minnesota Chuck E. Cheeses locations to gauge demand for future national availability.

Weve received an overwhelming response from families requesting that we add gluten-free products to our menu items for their kids who love to visit us but cant enjoy a Chuck-E classic, pizza, because of special diet needs, said Joe Elliot, Chuck E. Cheeses vice president of research and development. In light of growing concerns and sensitivity to this lifestyle, we listened to their feedback and wanted to provide options that better help everyone enjoy the full flavor of Chuck E. Cheeses.

Dining out safely remains a primary concern for food-allergic customers under strict dietary limitations. To avoid cross contamination or accidental exposure to gluten ingredients in Chuck E. Cheeses kitchens, the personal cheese pizza, manufactured by USDA/FDA-approved, gluten-free facility Contes Pasta, will arrive to stores in frozen, pre-sealed packaging. The bake-in-bag pizza will remain sealed while cooked and delivered and until opened and served with a personal pizza cutter at families tables by the adult in charge.

Under the same procedure, gluten-free, chocolate fudge cupcakes naturally sweetened with fruits, vegetables and grains from Fabes All Natural Bakery will remain in pre-sealed, single-serve packaging through preparation and until opened and served at the table. To ensure high taste, integrity and quality standards are met before a national launch, testing these menu options helps Chuck E. Cheeses deliver the same type of consistent, great-tasting food products that are expected from the leader in family entertainment and dining.

From delivery to table, our procedures ensure that families can feel confident knowing their meal is completely within gluten-free guidelines, said Elliott. Were happy we can provide a place Where a Kid Can Be a Kid and enjoy great fun and food guilt- and gluten-free.

Although these menu options are not available at every Chuck E. Cheeses location at this time, the restaurant is evaluating the possibility of introducing gluten-free birthday parties and other special dietary products nationwide if test markets perform well. In addition to the successful launch of its new pizza recipe last year, Chuck E. Cheeses plans to continue adapting its menu to offer dishes that accommodate the changing tastes, dietary needs and lifestyles of families all over the country.

Guests can find more information about Contes Pasta at http://www.contespasta.com/ and Fabes All-Natural Bakery at http://www.fabesnatural.com/.

About CEC Entertainment, Inc. (NYSE: CEC - News):

For more than 30 years, CEC Entertainment (NYSE: CEC - News) has served as the nationally recognized leader in family dining and entertainment and the place Where a Kid can be a Kid.

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Chuck E. Cheese’s To Offer New, Gluten-Free Options on Food Menu