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A heart-healthy diet doesn’t need to be low in fat – Harvard Health – Harvard Health

Posted: October 23, 2020 at 6:57 am

But the source of the fats you choose and the rest of what you typically eat make a big difference.

Recently, a Harvard Heart Letter reader emailed us to say he was puzzled by a statement in our July issue namely, the one saying that low-fat diets don't seem to prevent heart disease. "Don't most major health organizations, including the American Heart Association, recommend a low-fat diet?" he asked.

Yes, they did for more than 40 years. But over the past decade, the American Heart Association, the federal dietary guidelines, and other nutrition authorities have shifted away from advising people to limit the total amount of fat in their diets. "Instead, the focus is on an overall healthy dietary pattern. That means an eating style that emphasizes vegetables, fruits, whole grains, and beans, along with only modest or small amounts of meat, dairy, eggs, and sweets," says Dr. Eric Rimm, professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.

The reality is that eating more whole or minimally processed, plant-based foods will naturally lower your intake of fat, especially saturated fat. Found mainly in meat and dairy products, saturated fat can boost levels of harmful LDL cholesterol, a key contributor to heart disease. But simply cutting back on all types of fat does not necessarily translate into a diet that lowers cardiovascular risk.

Starting in the 1980s, when food manufacturers and consumers cut the fat from their products and diets, they replaced it with refined carbohydrates. People filled up on bread, pasta, low-fat chips and cookies, and low-fat sweetened yogurt. Eating lots of these highly processed carbohydrates floods your bloodstream with sugar, triggering a release of insulin to clear the sugar from your blood. But that can push your blood sugar too low, leaving you hungry again after just a few hours, which encourages overeating and weight gain. What's more, a steady diet of these unhealthy carbs can eventually impair your body's ability to respond to insulin, which can lead to diabetes. Both obesity and diabetes are closely linked to a heightened risk of heart disease.

But eating too many refined carbs wasn't the only problem. Avoiding unsaturated fats those found in nuts, seeds, olives, avocados, and fish isn't necessary. Not only do these foods make your meals more satisfying and tasty, unsaturated fat promotes cardiovascular health.

Some physicians advocate an ultra-low-fat diet, which includes just 10% of calories from fat. This diet excludes all animal-based products (such as meat, poultry, dairy, and fish), as well as refined carbohydrates (including white flour, white sugar, and even fruit juice). But it also shuns some healthier unsaturated fats, including added oils and high-fat, plant-based foods such as avocados and nuts. Small studies have shown that this eating pattern may actually reverse the buildup of cholesterol-clogged plaque in the arteries.

At least some of that benefit may stem from the abundant fiber and other nutrients in the diet's copious amounts of vegetables, beans, and whole grains, all of which are fairly scarce in the typical American diet. The only problem with an ultra-low-fat vegan diet is that it's very challenging for most people to stick to over the long term. "If you are among the 1% of people who can, may the Force be with you," says Dr. Rimm.

For everyone else, a Mediterranean-style diet offers the best of both worlds a plant-centric diet that's not overly restrictive (see "Simple steps to a Mediterranean-style eating plan"). "The Mediterranean diet doesn't require extreme eating habits that make it difficult to socialize with other people," he says. What's more, he adds, it tastes good and has the best evidence from long-term clinical studies for lowering a person's risk of heart disease.

To ease into this eating style, look over these suggestions from registered dietitian Kathy McManus, director of the Department of Nutrition at Harvard-affiliated Brigham and Women's Hospital. Choose one, try it for a week, then gradually add more changes over time, she advises.

Switch from whatever fats you use now to extra-virgin olive oil. Start by using olive oil when cooking, including in salad dressings. Try swapping olive oil for butter on crusty bread.

Have salad every day. Choose crisp, dark greens and whatever vegetables are in season.

Go nuts. Instead of a bag of chips or cookies, have a handful of raw nuts as a healthy snack.

Add more whole grains to your meals. Experiment with bulgur, barley, farro, brown rice, and whole-grain pasta. Select dense, chewy, country-style bread without added sugar or butter.

Add a variety of vegetables to your menus. Add an extra serving of vegetables to both lunch and dinner, aiming for three to four servings a day. Try a new vegetable every week.

Eat at least three servings of legumes a week. Options include lentils, chickpeas, pinto beans, and black beans.

Eat less meat. Choose lean poultry in moderate, 3- to 4-ounce portions. Save red meat for occasional consumption or use meat as a condiment, accompanied by lots of vegetables, as in stews, stir-fries, and soups. Eat more fish, aiming for two servings a week. Both canned and fresh fish are fine.

Cut out sugary beverages. Replace soda and juices with water.

Eat fewer high-fat, high-sugar desserts. Fresh fruit or poached fruit is best. Aim for three servings of fresh fruit a day. Save cakes and pastries for special occasions.

Image: vaaseenaa/Getty Images

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Star Trek: Discovery’s Wilson Cruz Works Out Before His Workout – GQ

Posted: October 23, 2020 at 6:57 am

About fifteen minutes into our interview, after hes just detailed his stretching routine, a five-step core circuit, and his yoga practice, Wilson Cruz says something mind boggling: That was just a warmup. What follows for the 46-year-old actor is another hours worth of strength training, which hes lately been doing using TRX straps and a flywheel machine at home.

Cruz wasnt always a pre-workout workout type guy. He gradually picked up healthy habits while he was playing Angel in the original Broadway run of Rent, where he rapidly lost weight dancing around under layers of costumes. I had to make up for it by eating a lot, he says, so he started paying attention to what he was putting in his body. Once the show wrapped and he felt ready to take on TV roles, he started learning how to lift. These days, hes careful to keep his body looking sharp as Dr. Hugh Culber, a doctor aboard the USS Discovery in CBSs Star Trek spinoff. Plus, he likes to use his muscles for good every so oftenhe's been known to drop an annual thirst trap in honor of Pride Month or, more recently, to get out the vote.

GQ caught up with Cruz, whos tuning into Season 3 of Discovery while prepping for a new role in Toronto, on how hes fine-tuned his routine.

GQ: Whats your morning routine like right now?

Wilson Cruz: On a normal day I get up around 7:00 and have black coffee. Ill get things done and answer e-mails and try to let that coffee kick in. Then Ill work out from around 9:00 to 11:00. I'll continue to drink my black coffee through my morning workout 'cause I'm an addict.

Let me preface this by saying, I'm gonna be 47 years old in December, so my workouts are very different than they were 20 years ago. I have to put everything in place these days when I wake up [laughs]. So I get up and readjust my 47-year-old back so that I can walk through the day. A lot of it is waking up the body and getting it ready for physical exertion. Priming it. I'm stretching, I'm working on my flexibility, I'm working on my stabilizing core muscles.

I do about 30 minutes of core before I work out, because your core is everything. If your core isn't awake and ready, your workout is useless. It's an entire routine that consists of bird dogs, shoulder taps, the ab wheel, planks, and the one where you're on your back and you kinda hollow everything out.

I do my yoga after my core routine, for about 20 minutes. And then I can work out.

What does the main workout typically look like?

I'll pick a couple of body parts that I combine, and do about an hour, which usually gets me about eight different setups. Nowadays, I'm working out at home, so it's all right here. I have my TRX, I have my pull-up bar. I bought this new machine that my trainer introduced me to in the early days of shelter-in-place called the flywheel. However hard you pull, it'll pull back.

Do you always work out in the morning?

If I had my druthers I'd get up, have my coffee, and go. The earlier the better. But you have to be willing to adjust with filming schedules. Sometimes, like early in the week, it's easy to do it in the morning before work. Later in the week is harder. Sometimes it's just about sneaking it in where you can. Or you skip the day and make up for it the next day. I try to look at the whole week. As long as I'm getting a workout in five out of seven days a week, I'm doing all right.

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Saturated vs. unsaturated fat: Why both are part of a healthy diet, according to nutritionists – Insider – INSIDER

Posted: October 23, 2020 at 6:57 am

Fat is an essential part of a healthy diet. It helps our bodies absorb vitamins and minerals, maintains metabolism, and stores energy. But not all dietary fats are created equal.

Here is what you need to know about the differences between saturated and unsaturated fats, their effects on your health, and how much of each you should be eating.

Saturated fats are fat molecules with only a single bond between carbon molecules. They are found in animal products and tropical oils like coconut and palm oils, says Alana Kessler, a registered dietitian and nutrition consultant based in New York City.

Saturated fats are typically solid at room temperature and include:

Eating too many saturated fats can raise low-density lipoprotein (LDL) levels the "bad" kind of cholesterol that increases your risk of heart disease.

Unsaturated fats are fats with one or more unsaturated carbon bonds, Kessler says. Unlike saturated fats, which are solid at room temperature, unsaturated fats are liquid at room temperature and harden when chilled.

There are two types of unsaturated fat. They are:

Unsaturated fats are mostly found in foods from plants and seafood, including:

In moderation, both fats can have benefits, and in excess, both fats can be counterproductive to your overall health, Kessler says. In general, unsaturated fats are healthier and can help lower inflammation and positively impact cholesterol.

On the other hand, saturated fats raise levels of blood lipids. These fatty substances found in the blood, such as cholesterol and triglycerides, may be associated with poor cardiovascular health. But the science is less clear on whether or not there is a direct correlation between high blood lipid levels and heart disease.

For example, a 2014 review involving more than 650,000 participants found no association between saturated fat intake and heart disease. But other studies do show a link. A 2020 analysis with more than 56,000 participants concluded that cutting down on saturated fat resulted in a 17% reduction in the risk of cardiovascular disease.

While research on saturated fats is still emerging, there is strong evidence that unsaturated fats have a positive effect on heart health.

A very large 2009 study found that participants who replaced 5% of their dietary intake of saturated fats with polyunsaturated fats were significantly less likely to experience coronary heart disease than those who did not over a four to ten year follow up period. The study also found that swapping 5% of saturated fats with monounsaturated fats or carbohydrates did not reduce coronary heart disease risk.

Another smaller study on overweight and obese people found monounsaturated fats decreased their risk of cardiovascular disease by lowering LDL cholesterol levels.

Unsaturated fat appears to offer more health benefits than saturated fat, but it's important to remember that dietary fat is one part of your overall diet and lifestyle. Maintaining healthy habits like exercising regularly, not smoking, and consuming a variety of wholesome foods, including vegetables, fruit, and whole grains can all reduce your risk of heart disease.

Fat is an essential part of our diet.

"Fat is one of the three key macronutrients that we need for our health," says Eshani Ewing, a registered dietitian with Orlando Health, a not-for-profit healthcare organization.

Overall, the American Academy of Nutrition and Dietetics recommends unsaturated fats make up 20% to 35% of your total daily calories, and saturated fats make up less than 10%. The American Heart Association recommends limiting saturated fat even more to less than 6% of your daily calories.

It can be especially helpful to replace saturated fats with unsaturated fats in your diet. Some easy ways to swap out saturated fats for their unsaturated counterparts include:

While both saturated and unsaturated fats can be part of a nutritious diet, trans fat a third type of fat should be avoided. Trans fats offer no nutritional value and can increase your risk of heart disease and stroke.

Trans fats can be found in fried and processed foods like:

It's important to note that, as of 2018, most food processors have stopped using trans fats due to FDA regulations.

Fat is an important part of a healthy diet, but not all fats are equally beneficial. For a nutritious diet, avoid trans fat as much as possible, eat saturated fat in moderation, and try to boost your consumption of foods high in unsaturated fat, like avocados and salmon.

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Don’t worry about your diet this Thanksgiving, these keto recipes and tips can help make it easy – Yahoo! Voices

Posted: October 23, 2020 at 6:57 am

Being on a keto diet doesn't mean you can't enjoy all the festive flavors that make a terrific and satisfying Thanksgiving dinner.

In fact, Michelle Stacey, author of "Holiday Keto: Eat, Drink and Still Shrink!" shared all the versatile ingredients needed to turn a keto-friendly menu into something the whole family can enjoy.

The high-fat, low-carb diet encourages protein and vegetables, so a turkey and sides such as Brussels sprouts with bacon or green beans and even cheesy cauliflower casserole are all fair game, Stacey explained to "Good Morning America."

PHOTO: 'Holiday Keto: Eat, Drink and Still Shrink' has all the easy recipes to stay on track during the holidays. (Centennial Media)

"The main event is the turkey, which is totally keto itself," she said. "And with baking, it's all about the right substitutions."

PHOTO: Mashed cauliflower is severed in a bowl in an undated stock image. (Markela4ka/Getty Images)

Cauliflower is the chameleon ingredient for a keto-friendly feast

It is the most versatile ingredient you can have in your kitchen when it comes to keto. It's so neutral in flavor, so it can be the base of something that's totally keto and full of other flavors," she said. "You can make a sweet potato casserole that uses mashed cauliflower -- you can rice it and transform it into a pumpkin risotto. You can thinly slice the stems and make scalloped potatoes -- layer them in a pan with cream and cheese, and its totally gooey and wonderful with literally five ingredients."

Cauliflower 'Mac' and Cheese

PHOTO: Keto-friendly cauliflower 'mac' and cheese is a perfect Thanksgiving side. (Centennial Media)

Serves: 4

Ingredients

Vegetable oil cooking spray

4 cups cauliflower florets

14 cup melted butter

12 teaspoon salt

12 teaspoon ground black pepper

1 cup shredded cheddar cheese

13 cup heavy cream

14 cup milk

Instructions

Preheat oven to 450 degrees. Spray a baking sheet with vegetable oil cooking spray.

In a large bowl, toss cauliflower florets, melted butter, salt and pepper.

Place cauliflower on baking sheet; roast for 15 minutes or until tender.

In a glass bowl, combine cheddar cheese, cream and milk. Microwave mixture until melted, about 1 minute.

Toss cauliflower with cheese mixture, place into casserole dish and bake at 350 degrees for 5 minutes.

Garnish as desired with cheese and freshly cracked pepper to serve.

Whipped Cauliflower Mash

PHOTO: Mashed cauliflower is served in a wooden bowl in an undated stock image. (Ermak Oksana/Shutterstock )

Serves: 4 Ingredients

6 cups water

1 large head cauliflower, cut into florets

Story continues

1 tablespoon minced garlic

14 cup grated Parmesan cheese

2 tablespoons butter

12 teaspoon sea salt

12 teaspoon ground black pepper

Garnishes: chopped chives, cracked black pepper

Instructions

Add water to large pot and boil, then add cauliflower. Boil until tender, 8 to 10 minutes. Reserve 1 cup of cooking liquid, then drain cauliflower.

In a blender, combine cauliflower, garlic, Parmesan cheese, butter, salt and pepper; blend until smooth. (If the mash is too thick, slowly add reserved cooking liquid to obtain the desired consistency.)

Pour cauliflower mash into serving bowl, and garnish as desired.

Brussels Sprouts Casserole

PHOTO: Keto-friendly Brussels sprouts casserole can be made for a Thanksgiving side dish. (Centennial Media)

Serves: 6

Ingredients

2 tablespoons butter

1 cup chopped onion

1 tablespoon minced garlic

1 pound fresh Brussels sprouts, trimmed and halved

1 teaspoon sea salt

12 teaspoon ground black pepper

2 tablespoons cream cheese

13 cup heavy cream

12 cup toasted pecans, chopped

Instructions

In a large skillet over medium-high heat, melt butter. Add onion and garlic; cook for 3 minutes.

Stir in Brussels sprouts, salt and pepper; cook for 3 minutes.

Stir in cream cheese and heavy cream; cook for 2 minutes or until thickened.

Place in serving dish; top with chopped pecans.

Carve out a cycle day to stay on track before and after

In order to stick with the program, Stacey advised keto eaters on a long-term diet "build in a cycle day," which is basically a cheat day that you don't use to binge. "You can use it as a mental safety valve to stick to keto day to day and then use this to fulfill a small craving."

"Thanksgiving comes once a year. So if your aunt makes the best pumpkin pie -- plan to have a piece of it. Don't approach it with a diet mentality of 'I had one bite of something, it's all over.' If you say, 'Im gonna make this exception for pumpkin pie and Im gonna enjoy every minute of it,' then you can be chill about it and not stress or feel guilty later."

Stacey explained that diets that work best are the ones people can "maintain long term and find strategies that allow to coast through stuck points."

Make spices and fresh herbs the MVP ingredients of holiday keto cooking

PHOTO: Cinammon sticks sit in a bowl in an undated stock image. (Carlos Restrepo/Shutterstock)

"Spices are totally freebies on keto, the only limit is your palate," Stacey said.

Many of the spices seen in holiday recipes like cinnamon, nutmeg, turmeric, garlic and ginger are full of potential health benefits, plus they add tons of flavor to your home cooked food.

"Cinnamon plays a big role in Thanksgiving and its one of the best spices for you. It's such a powerful antioxidant," Stacey said of the popular seasonal spice that can help lower cholesterol and blood sugar.

PHOTO: Sage, Rosemary, Thyme, and Oregano are bundled in am undated stock image. (Harmonyjoy/Shutterstock )

"Herbs like rosemary are really powerful in terms of phytochemicals," she explained of the savory green stems that are often used to liven up everything from the turkey to sides like stuffing or gravy. "You can really up the satiation factor of foods -- like turkey which is a pretty bland meat -- using things like fresh rosemary and fresh thyme."

MORE: Amy Robach shares mom's keto cheesecake pie recipe

Make a keto-friendly dish and bring it with you

"If you know that you're going to an aunt and uncles or something, you can make a keto pumpkin cheesecake and bring it with you, so you know that you're going to get those flavors that you want," she said.

Even for families separated due to the pandemic who may have to cook their own individual Thanksgiving spread this year, Stacey reminded and encouraged that "if youre cooking your own food, its automatically going to be healthier" because you'll omit long lists of additives and "you have more control over what you're putting in your food."

PHOTO: No-Bake Cream Cheese Pumpkin Pie from chef Sarah Steffens. (Real Ketones )

Check out this easy recipe for chef Sarah Steffans' no-bake pumpkin cheesecake from Real Ketones.

"The ultra-decadent no-bake pie has the perfect combination of creamy and crunchy and can be made up to two days in advance of serving," Steffans said in the sweet holiday recipe.

End the evening with a keto-friendly toast

PHOTO: Pumpkin spice cocktail with cinnamon and star anise garnish. (Atkins)

Stacey suggests doing a cocktail such as a hot toddy or an old-fashioned with a granulated sugar substitute or a champagne toast to enjoy a keto nightcap.

"Spirits of any kind have zero carbs and wine is pretty low-carb," she said. "Mixed drinks with tonic or coke can get you in trouble, but a glass of champagne is only one or two carbs."

Don't worry about your diet this Thanksgiving, these keto recipes and tips can help make it easy originally appeared on goodmorningamerica.com

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Greening cattle diets, US company looks to the ocean – FeedNavigator.com

Posted: October 23, 2020 at 6:57 am

The supplement makes up less than 0.3% of the cattles feed; the company said it works by preventing hydrogens from binding to carbon atoms during digestion and creating methane in cattle burps.

A study by researchers at University of California, Davis, published in July this year, claimed that the persistent reduction of methane emissions in beef steersbysuch A. taxiformissupplementation would suggest this is a viable feed additive to decrease the carbon footprint of ruminant livestock and potentially increase production efficiency.

FeedNavigator (FEN) had a Q&A with Joan Salwen, CEO and co-founder of Blue Ocean Barns, to gauge the potential for the cattle feed supplement.

JS: A commercial pilot using the red seaweed supplement was approved by the USDA National Organic Program this year. Blue Ocean Barns is in conversation with other regulators, both at the state and federal levels. As for commercial scale-up, we already have begun cultivating in Hawaii, and expanded operations to Southern California this month. We are on track for commercial operations to begin late next year.

JS: We are planning to commercially launch with farmers inCalifornia. That said, Blue Ocean Barns has been in discussions with several global brands and their supply chains may encourage us to launch in other states or countries.We do not yet have a brand name for our supplement.

JS: Our cultivation is on land in controlled photobioreactors, but we also will source material from ocean farms that meet our standards for quality and environmental stewardship. We have multiple patents pending that cover our proprietary manufacturing method.

JS: Producing this type of red seaweed at scale and at high potency is not an easy task. The seaweed grows fast and plentifully but can be fragile and needs to be optimized for use in cattle. I'm happy to say that our scientists and growing team have made a string of significant breakthroughs and our seed stock is expanding exponentially. By the end of 2021, we expect our proprietary supplement to be available at commercial scale.

JS: Like kelp and nearly all seaweeds approved for use in food and feed, A. taxiformis produces bromoform. Study after study has shown the same thing: No bromoform residue nor abnormalities of any kind were detected in the animals meat, organs, fat, or feces. Additionally, bromoform levels in the tested milk were exactly the same as those found in the cows' drinking water on the farm - with no increase from the seaweed supplement.

JS: Our product has been shown in tests at UC Davis to reduce feed intake by 14% without any loss of average daily gain (ADG). A significant cost reduction in feed would be a strong win for farmers, since feed is their highest cost. We aren't yet ready to announce our commercial sales and distribution strategy, but the Blue Ocean Barns supplement will be a clear net-positive for farmers.

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Diversify diet to reduce iodine deficiency: Doctors – The Tribune India

Posted: October 23, 2020 at 6:57 am

Tribune News Service

Ludhiana, October 22

To make people aware about the importance of iodine, every year, October 21 was marked as World Iodine Deficiency Day.

Dr Parminder Singh, Head, Endocrinology, DMCH, said iodine was one of the essential dietary mineral needed for normal thyroid function, growth, and development. The body does not make iodine, but it is an essential part of your diet, said Dr Singh.

Dr Naveen Mittal, Professor of Endocrinology, said, The proper functioning of thyroid hormones affect all cells in the body, they are also important for the proper development of cells.

Dr Surabh Arora, assistant professor, Department of Endocrinology, DMCH, said apart from salt, milk and egg yolk are another source of iodine for children as they provide another essential brain nutrient for them too. Dont also ignore the intake of vegetables and fruits such as sweet potato, onion, spinach, banana, and cantaloupe contain iodine, Dr Arora added.

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Diabetes Diet: Drinking These Many Cups Of Coffee And Green Tea Daily May Reduce Death Rate (Study) – NDTV Food

Posted: October 23, 2020 at 6:57 am

Coffee and green tea may help manage blood sugar level.

The ever-rising cases of diabetes across the globe have become a cause of concern. Diabetes is difficult to manage and may lead to other serious illnesses like dementia, heart ailments, cancer etc., which affect the quality of life. Although medical treatment may help control the condition, lifestyle and diet modification is still considered a more effective means of treatment. Among many other foods and drinks preferred in a diabetes diet, green tea and coffee are now being considered a viable option too. If the findings of a new study are to be believed, drinking ample amount of green tea and coffee may lower the death rate in diabetes patients.

The research was conducted in Japan and the results were published in the online journal 'BMJ Open Diabetes Research & Care'. The study suggests that drinking 4 or more cups of green tea and 2 or more cups of coffee every day over a period of 5 years could bring around 63% lower mortality rate in diabetes patients.

The research roped in a total of 4923 patients dealing with type 2 diabetes of mean age of 66 years. 2790 of them were men and 2133 of them were women. Green tea and coffee consumption was evaluated through self-administered questionnaires.

(Also Read:Diabetes Management -5 Morning Rituals That Could Change Your Life)

Diet improvement can help control diabetes risk.

"In this prospective study, we found that higher green tea and coffee consumption was significantly associated with decreased all-cause mortality in patients with type 2 diabetes. This association remained significant after adjusting for potential confounders: the impact of each beverage on mortality was independent. Further, the combination of higher green tea and coffee consumption significantly reduced all-cause mortality risk by 63%," the report read.

Promoted

Green tea is obtained from the fresh leaves of Camellia sinensis, and it contains phenolic compounds, theanine, and caffeine. Coffee contains bioactive chemicals, including phenolic compounds and caffeine, and both are loaded with antioxidant and anti-inflammatory properties.

However, the limitations of the study should be taken into consideration. First, green tea and coffee consumption was assessed using single, self-reported data, and secondly, green tea and coffee available in Japan may not be the same as found in other parts of the world.

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Last Call: What is your pets media diet? – The Takeout

Posted: October 23, 2020 at 6:57 am

Photo: tirc83 (Getty Images)

Earlier today, we learned that Temptations, a brand of cat treats, had produced its very own horror movie for cats calledwhat else?Scaredy Cat. Clocking in at four minutes and seven seconds, its a film intended to not only promote catnip but also to entertain and thrill the felines of your household. Makes sense; cats should be able to enjoy this season as much as the rest of us.

This got our staff talking about what our own pets enjoy watching on TV all day. Joe the lab-coonhound mix tends toward 90s romcoms like Clueless and 10 Things I Hate About You (who doesnt, honestly?), while Archie the beagle is less specific in his tastes: he will happily tolerate anything without loud sudden noises or ominous music. That probably disqualifies just about every Halloween-appropriate film, but as long as he has access to a warm lap, he doesnt really mind. Griff the terrier, perpetually distracted, ignores the TV screen completely, opting to chew on his own foot in front of cinemas greatest achievements rather than glance over at them even for a moment. The jury is still out on Nugget the cat, who is always the last one to hear about good movies and hasnt watched Scaredy Cat yet but intends to catch up tonight, so no spoilers.

Do your pets seem to enjoy particular channels, shows, or movies more than others? Does your goldfish emit a happy stream of bubbles when presented with HGTV versus QVC? Will your cat flee the room upon hearing Guy Fieris opening monologue on Diners Drive-Ins and Dives, shouted over the wind from the drivers seat of his red Camaro as it speeds down the open road?

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Bryan Washington Requires More Than One Curry Per Week – Grub Street

Posted: October 23, 2020 at 6:53 am

Bryan Washington amongst the curry bread and migas. Illustration: Eliana Rodgers

Probably everything, says Bryan Washington, the Houston writer, when asked what he likes about Japanese food. Growing in Houston, he says, you feel like its just normal to have eight cuisines in arms reach, and Washington is a writer whose writing often explores food whether achiote or Japanese curry bread as well as queer life and his hometown. Called a lit world wunderkind by Los Angeles magazine, next week he will publish his debut novel, Memorial, which is about a maybe-ending romantic relationship and set in Houston and Osaka. Already optioned by A24, its his follow-up to the critically acclaimed Lot, for which he was named a National Book Foundation honoree. This past week, Washington spent a lot of his time signing books while watching K-dramas, recipe testing his croquettes (my lifes mission), spoiling his mom with a breakfast of migas with lump crab, and getting dim sum after drive-through voting.

Wednesday, October 14So breakfast was egg curry rice from last nights leftover curry (using the One Meal a Day recipe) that I ate with my boyfriend. I usually end up making boxed curry once a week I buy Golden Curry and get the extra hot because I think its a perfect recipe. Its super-quick, maybe ten minutes of actual work altogether. I usually make a little bit extra because I know Ill either make egg curry rice the next day, or if Im not fucking lazy that week, Ill make kare pan at some point. So, I like making a little more than Ill immediately need. Yeah, no, one curry a week isnt enough, to put it lightly, especially if its a busy week, because its just so quick and so good.

I really like One Meal a Day, and I havent tried a single recipe of theirs that didnt work. I fall into YouTube holes a few times a week, just watching people cook. I think the first OMAD one I saw was for tuna egg rice, but I dont know for sure. I mean, its just really simple, really good. I learned how to make some pretty decent rolled omelettes from them, and theyve got a really good galbi-jjim recipe. And then theres their steamed egg recipe, the drunken egg recipe

Honestly, this was kind of a strange fucking week because Ive been doing a lot of publicity for my novel Memorial, in the middle of our pandemic, so things have been pretty planned out to the hour or whatever. I did some promo after breakfast and had plans to see a friend in the park by the Rothko Chapel: Our social revolutions had been our respective significant others and parents since like March, so this was the first time we were seeing someone that wasnt them in a minute. And there arent a lot of third places in Houston that you dont need to spend cash at, so the park is in a lovely juncture: Youve got the Menil and the Rothko Chapel and a bunch of other museums in walking distance. Ive picnicked out therea lot more this year than I ever have. Its just a really nice vibe. So we ate lunch in the park: bnh m from My Baguettes, nem nng from Nem Nng & Rolls, and c ph sa from Long Coffee.

I really like My Baguettes. Its super-chill. And the nem nng place is right next door, just beside Long. Youve got hella options for boba and iced coffee in Houston, but Long Coffee is one of my favorites, and Im usually there like once a week. And theyre all within walking distance from each other, so it wasnt a a big fucking expedition. So I hit that triangle real quick and then drove back to Montrose, and then my friend and I cried for a bit and smoked for a bit and caught up and snacked on everything.

Ill order the shredded chicken bnh m most days, but, honestly, I think that the croissant sandwich from My Baguettes, with egg and pat and the rest of the fillings, is easily a top-five sandwich in the city. Easily. But I always end up passing through at 3 p.m. or 4 p.m. and by then theyre out of croissants and its always the same routine. Ill show up and ask for a croissant and theyll say, No, we dont fucking have anymore because youre too late. Im just happy to be there though, so it all works out.

That night, my boyfriend and I debated about what to cook or pick up because it was pretty late by the time we started thinking about dinner, so we ended up frying eggs and making rice with some drizzled sesame oil. And, on the side, we had some kimchee from Korean Noodle House. Its this restaurant on Longpoint Drive, super-delicious, and once a week Ill go and pick up a big tub of kimchee, and thatll just be my happiness for the week. I think, even when we were in lockdown lockdown and I was staying home, and we were all really going through it, one thing that Id do every week is pick up that tub of kimchee. It was this one solid thing I could count on, you know? Its just really fucking good.

Thursday, October 15Went to vote with my BF we did the drive-up at NRG Stadium, and it took maybe two minutes, super-organized and fluid and then afterward picked up dim sum from Fungs Kitchen: stir-fried lobster with honey-black pepper, fried squid calamari in spicy salt, Chinese broccoli with oyster sauce, and beef flat rice noodles with gravy.

Were always kind of flirting with the question of whether we actually need to pick up dim sum, because it really is a lot of food, but of course we usually end up passing through. Dim sum always wins. And well end up heading to Ocean Palace or Fungs or this one other place by the 99 Ranch out in Sugarland. So we took that home, because Im not quite sold on actually eating in restaurants just yet. Id rather just pick it up and leave a massive tip.

For lunch, I ate egg noodles and stir-fried shrimp with my BF. They were essentially leftovers from earlier in the week.And then we had leftovers from the dim sum earlier, so this served as fridge clearing in a lot ways. I cook this way pretty often. But, like, what a fucking privilege that your problem is you have to create more room for the food you have, you know? (Which would be a good time to plug the Houston Food Bank and also Mutual Aid Hou.) I hate wasting food. I hate it.

Dinner was breakfast cheeseburgers and fries from M&M Grill, takeout. M&M Grill, theyre really rad. Theyre Arabian-influenced American and Mexican food, but they also do Tex-Mex well, too, and their meat is halal. The breakfast burger is really just a cheeseburger with an egg on it. But its a solid burger and, frankly, I am just an egg person. Theres a cookbook by Rachel Khong called All About Eggs, and when it was published, I was like, This is the best fucking day, because what is better than a cookbook thats literally just egg recipes?

Friday, October 16 Breakfast was French toast made with challah from Three Bros. Bakery; eggs basted with soy sauce; sausage cooked in onions; ate with BF.

Three Bros. is maybe ten minutes from my place; theyre a local chain, and they have really good challah. So the French toast was pretty simple I just cracked an egg with some milk and sugar, mixed all of it, and let the bread chill there for a minute before I fried it up. Then the eggs basted with soy sauce is pretty simple; its fried egg with some soy sauce on it. Saying basted makes it sound like a whole fucking thing, but it isnt. I usually get Aloha soy sauce because I just really like it, but every now and then Ill opt for the usukuchi from Yamasa. Those are usually my two defaults. Ive been using sweet soy sauce lately, too, but Ive been using it sparingly because its a lot, it can overpower a dish. Or maybe Ive just got a sweet tooth.

I cook a lot of French toast though, or at least lately. Ive never cooked as much French toast as I have these past nine months. But its delicious so Im like, Okay, if the rest of this day still fucking sucks, Ill have made French toast. This can be a good thing I can count on. Theres a Chinese restaurant near me called Hong Kong Food Street, where they drizzle the French toast with condensed milk. But I dont do that at my place because I know if I started, no good would come of it. None. Id just never stop.

Im recipe-testing potato korokke for work, so I munched on those solo. Its partly for a piece Im working on, partly because I feel like my lifes mission is just to get this recipe correct. I had it once at a stall beside the Shinjuku Gyoen a few years back, and Ive been chasing the dragon ever since. But croquettes are a good way to practice deep-frying, honestly, because everything is already cooked. So youre just working on adjusting the color and crispiness to your desire. But, yeah, just trying to figure out how to make it do what I want it to do has been a challenge.

Theres a super, super-solid potato korokke recipe over at Just One Cookbook, but Ive been pulling from croquette recipe on Martha Stewarts site, too. So Ive ended up with one thats like a variation of Namis recipe from Just One Cookbook, and a variation of the Martha Stewart recipe, and I use a variation from Jo Cooks, just mixing and matching details. Im trying to figure out how to take different components from all of them and make something that works for me. Its fine if I never get there.

Ive started using lump crab meat instead of beef, which is what I originally used, and Im liking how thats turning out. So I spent much of Friday trying to do that and procrastinating around the promo I have to do. This whole week, Ive been signing a lot of books: There were 70 boxes of Memorial sitting at my place. In the weeks prior, Id just sign the bookplates, and I think there are something like 11,000 signed copies out in the world right now. I dont dwell on the number. So a lot of this cooking was also me just trying not to think about the boxes. I had to do this recipe testing, and thats a certain amount of work, but it was also not opening 70 boxes (which, all jokes aside, is actually a lovely thing to get to do).

My mom stayed with me this evening; she was in the area. I had an Asahi, and she had some wine,and I made her doria, which is pretty similar to gratin rice is the primary base of it. Just like a cream chicken dish over rice. What Ill do is make a creamy chicken stew with somerice on the side, layer the stew on the cooked rice,top it with a little bit of cheese, broil it for a bit, and add parsley. Its deeply comforting.

I also took some marinated onions out of the fridge (Our Korean Kitchen, by Rejina Pyo and Jordan Bourke, has this really great recipe that takes less than five minutes to prep, and it goes really good with grilled meats and Ill find myself making it and holding it and parceling it out), and also made miso soup and a really simple cucumber salad that an old roommate of mine taught me. Usually I make my own dashi, but I wasnt trying to do all of that this evening, so I made the powdered dashi. I started using a bunch of it since everyones been inside, and its less work and still pretty satisfying. We played with my puppy (I have a puppy surprise) and caught up for a few hours.

Saturday, October 17I cooked migas (a variation of Ford Frys recipe) with lump crab meat and salsa de aguacate for breakfast with my mom. When shes over, I usually try to cook a bunch of things, which is to say that it isnt like fucking three-day-old curry.

I usually have tortilla chips in my pantry, and theyre just chilling, waiting for something to happen. And then I had lump crab leftover from the croquettes, so I used that as a protein base and made salsa de aguacate. I moved apartments fairly recently, I guess a month and half ago now, and that experience was actually the seventh level of hell, but my one housewarming gift to myself was a Magic Bullet. I resisted getting it for a while because Im an idiot, but then I got it and it makes life easier. So. I made the salsa with that. And then I also made coffee from Third Coast beans; they have a Laos blend, and its super-good. I had it in Austin for the first time a few months back, so I just buy it whenever I see it now.

After my mom left, I signed about 20 boxes of books, and theres a show called Youns Kitchen, that I had on in the background. Its really lovely. These K-drama actors like, dumb famous in Korea are essentially running a restaurant in Spain. This season I think it was Spain. So I watched that and answered emails and signed for a bit until my wrist started to freak out and then I went to get lunch solo.

Got a croissant sandwich from Nguyen Ngo(another top-five Houston sandwich) and coffee from Tapioca House, this boba shop across the way. I think they just might make my favorite coffee in Houston. Their iced coffees super-dark, but also super-sweet, and they do it in such a way thats just absolutely delicious. So I got two coffees from them, and brought those and the food back to eat while watching Youns Kitchen and then a little bit of Romance Is a Bonus Book, which Ive already seen and love.

Dinner was shrimp tacos that my BF and I cooked. I usually have like two pounds of frozen shrimp in the freezer at all times, because were on the Gulf and shrimp is not prohibitively expensive here. Every few weeks Ill buy a few pounds and cook some them the week of and then freeze the rest in Baggied portions, thawing them whenever I need them.

We made those with a red salsa, some Sriracha, and some cheese, and then we watched the Blackpink documentary, which was cool as hell, and then a few episodes of Greenleaf, which is basicallya K-drama set in Memphis.

Sunday, October 18Woke up pretty late, past breakfast time. I had the rest of the books to sign, because they had to be shipped by Monday, and I would simply have to walk into the ocean if they werent finished, so I made banana-nut scones, and while they were in the oven, I started signing again and queued upsome Ghibli movies in the background. Once the scones were done, I chewed on them with some coffee and alternated between signing and emails.I usually have the coffee concentrate from Lees; its a half-gallon or gallon, basically liquid gold.

I wasnt hungry until later that evening, so dinner was stir-fried eggs and tomatoes with crab (the last of the lump meat), stir-fried ground pork with basil and peppers, and rice that I cooked with my BF. I love crab, but its a bit more expensive than shrimp. But I had a lot of crab; I bought too much for these croquettes and it goes bad quickly.

For the eggs, theres this recipe from somebodys mom on YouTube that is simply a stunner, and I spent like two years trying to replicate it, but now I cant find that video anymore. But lately Ive been using the Chinese Cooking Demystified version, and then I stir-fried crab with it, and we also had the stir-fried pork.

Im really fortunate in that, while the neighborhood where I grew up was hella white, the street we lived on and the street immediately adjacent to it were deeply diverse, and my parents friends were deeply diverse. We ate a lot of Cuban food, a lot of Filipino food, a good amount of Japanese food; we ate quite a lot of Jamaican food, a lot of Nigerian food. A lot of that was just being in close proximity to friends and loved ones eating a lot of different stuff. The diversity of cuisines and the allowance for the diversity of cuisines in Houston is objectively astounding, but, among Houstonians, its not terribly remarkable. It never struck me as something that was noteworthy. Then you get older, and then you get more context to see not everyone has fuckingeight different cuisines lined up next to one another in every strip mall.

My mom is Jamaican, and my dad is from Florida. They met in Florida. Houston feels very much like home. But Ive been really fortunate to be able to travel a little bit, and Ive come around to thinking many places can seem like home. Being open to different places is definitely something I think about often. Just being around a bunch of different folks who are from a litany of places, the idea of being rooted to one place is definitely lovely and viable, but not essential for me or from my standpoint. Although I will say a lot of people who leave Houston and then they end up coming back because its so much itself I do wonder if that would be me, if I ever choose to leave full time. Maybe home is actually just a feeling, wherever you end up finding it.

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Pet Connection: Parrots need more than seeds to be healthy – GoErie.com

Posted: October 23, 2020 at 6:53 am

Erie Times-News

Q: What should I feed my new baby parrot? Her veterinarian recommends a pelleted food, but I heard seeds were better.

A: The idea that birds need only seeds for a complete and balanced diet is one of those myths that keeps hanging on. Seeds are high in fat and don't provide the nutrition that birds need. Feeding only seeds is like giving your kids a diet of hamburgers, hot dogs, and mac and cheese every day. Birdswho eat only seeds are prone to obesity and other health conditions caused by poor diet.

Pellets are a mixture of grains, seeds, fruits and vegetables, and provide appropriate levels of vitamins and minerals. Different types of pellets are made for different species and sizes of birds. But not even pellets offer a complete meal for every bird. Many species have unique nutritional requirements. Adding fresh foods such as vegetables, fruits, pasta and various types of protein including lean poultry or cooked eggs is important for giving your bird a well-rounded diet.

Birds enjoy fun foods that they have to work at: think corn on the cob, a slice of watermelon, the core of a bell pepper, sprouts, or a nut in the shell. Your bird-savvy veterinarian can advise you about the proper percentage of pellets and fresh foods for your bird's species, but in general, pellets should make up about 80 percent of your bird's diet.

When are seeds OK? I'm not saying you can never give seeds to your bird; in very small amounts, they are a great reward when you are teaching her something new, or when she has just done something you like. Just remember that they should be a special treat, not a large percentage of her intake.

THE BUZZ

Travelers arriving in Finland's Helsinki-Vantaa Airport will now be greeted at a distance, of course by coronavirus-sniffing dogs, who will check to see if they are infectious. The dogs, trained to recognize the virus that causes COVID-19, are located at specially built sniffing stations. Passengers swipe their skin with small pieces of gauze, then put the samples in a beaker and pass it to a dog handler on the opposite side of the booth. The dog sniffs the beaker and indicates any samples that may belong to an infectious person. Results for the free, voluntary tests are available within 10 seconds, and the entire process takes less than a minute. Dogs and passengers don't come in contact with each other, which helps to protect the dogs from potential infection.

Teens in Hungary who participated in a program that involved working with horses two days a week had fewer emotional and behavioral problems, and better "prosocial behavior" actions that benefit other people or society as a whole than students in the control group, who did not work with horses, according to a report in the journal Environmental Research and Public Health. Researchers' analysis found that equine-related activities were a significant factor in development of the positive traits. Working with horses requires students to understand equine communication and behavior. The relationship-building skills they learn translate to developing trust, acceptance and understanding with humans as well.

Burmese cats, with their unique brown coats, were known as copper cats in Southeast Asia. Smart, funny and playful, they enjoy interacting with people and have a loyal, loving temperament. Burmese aren't as talkative as their Siamese cousins, but they will carry on a conversation with you in their raspy voices. The medium-sized cats have eyes ranging in color from yellow to gold and a short, glossy, solid-colored coat.

Pet Connection is produced by a team of pet-care experts headed by veterinarian Marty Becker and journalist Kim Campbell Thornton of Vetstreet.com. Joining them is dog trainer and behavior consultant Mikkel Becker. Send pet questions toaskpetconnection@gmail.com.

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