Category Archives: Diet And Food

The food we eat not only provides us with energy to carry out daily activities but also plays an essential role in keeping us healthy and disease-free. Whenever suffering from any health-related ailments, it is advised to take special care of the eating habits for a speedy recovery and the same goes for jaundice. Jaundice is a common disease related to the liver and occurs widely in newborns, young children, and immune-compromised adolescents and adults.

Jaundice is a buildup of bilirubin in the blood, which is a yellow pigment released during the breakdown of red blood cells. This happens when the normal function of the liver is hampered due to some reason, which is typically responsible for clearing out all the toxins and damaged cells from the body. Too much bilirubin pigment causes the skin, eyes, and gums to turn yellow.

Read the original here:
Jaundice: How to choose the right diet for a speedy recovery - Times of India

Teddi Mellencamp from The Real Housewives of Beverly Hills got emotional while discussing the backlash her diet accountability program is receiving.

Teddi Mellencamp fromReal Housewives of Beverly Hillshas been facing fierce backlash over her All in By Teddi diet program. She has been trending all week after users of the programaccused it of promoting extreme and unsafe weight loss practices.

The program is oneMellencamp credits for helping her lose weight after giving birth to her third child in February. However, former users of the program have been speaking out with claims they were "bullied" into dieting a certain way.According to the anonymous accounts, members of the program have to sign an NDA and allegedly pay upwards of $700 to start and $150 a week to continue. They're allegedly allowed to consume about 600-1000 caloriesa dayand take photos of every meal. Some accounts claimed the coaches would talk down on them for consuming carbs or not working out.

Related:RHOBH: Charlie Sheen Supports Ex-Wife Denise Richard's Decision To Leave Show

Mellencamp addressed the claims on the latest episode of her podcast,Teddi Tea Pod with Teddi Mellencamp.The 39-year-oldReal Housewives of Beverly Hillsstarslammed recent criticism against her accountability coaching business' alleged viewpoints on dieting, exercise and NDAs.She admitted that she didn't want to speak on the criticisminitially "because it's very aggressive and there's some hate going with it," but she decided to use the opportunity as a "learning" experience to "talk about what's going on."Mellencamp became emotional while discussing the backlash, which she credited to "strangers" on social media speaking against her coaches and current clients.

"The reason I started All In With Teddi had nothing to do with the business. I wanted to change my own life. I wanted to feel good in my own skin," she said. "That's how the business was formed. And I realized that my calling, my purpose, was not just to change my life, it was to help others feel good in their own skin, feel confident, feel comfortable, reach their goals, to know they're not alone," she said. "And that has been something that lights me up every single day. It makes me feel proud, I am excited about it, and I love every second of what I do. I know that so many lives have been changed. I love the community that's been formed."

Go here to read the rest:
Real Housewives of Beverly Hills: Teddi Gets Emotional Talking Diet Plan Backlash - Screen Rant

If we think logically then it might not seem harmful to combine the two diets as keto is all about restricting the food intake and in intermittent one has to restrict the time interval. They do not overlap in any case.

But as per experts it might not be a good idea. First of all, keto is a restrictive diet, which means the body is already missing out on necessary nutrients. Pairing it with intermittent fasting might put more stress on your body, which might have great repercussions. The overwhelming experience might lead to mood swings, irritability and fatigue.

Also, as per some research, weight loss due to keto stays for a short term. But maintaining the diet can have a positive impact on weight, triglycerides, and blood glucose level.

Combining keto with Intermittent might work for some and might not for others. It might be more harmful to pregnant women and people suffering from chronic disease.

Link:
Intermittent with Keto diet: Is it safe to follow them together? - Times of India

Following other videos where he recreated the diets and training routines of movie stars like Jason Momoa and Mark Wahlberg, fitness YouTuber Will Tennyson most recently spent the day living like actress Gal Gadot, best known for playing Diana Prince, a.k.a. Wonder Woman, on the big screen.

With Gadot primed to reprise her famous role in the upcoming DC sequel Wonder Woman 1984, Tennyson decided to try out the workouts and meals that she shares on her social media accounts, to see just how hard she works to get into superheroine shape.

Men's Health

Subscribe to Men's Health

Tennyson starts off with shakshuka for his pre-workout breakfast; a tasty, protein-rich Mediterranean classic made with poached eggs, tomatoes, onions, peppers and spices, and a freshly mixed green juice, all of which amounts to 530 calories. And while the spicy eggs are a hit, he is not a fan of the smoothie. "It tastes like a Jamba Juice practical joke," he says.

Then it's time for the first workout of the day, a high-intensity circuit consisting of rows, bear crawls, backward bear crawls, burpees, crab walks, board jumps, pullups and ring pushups, all done for 10 seconds all out, followed by 50 seconds of recovery.

Next up is lunch: chicken breast with chickpea cakes and salad (566 calories). "I really like her diet, it's really fresh, I love fresh herbs," he says. Then, for a mid-afternoon snack, Tennyson heads out for avocado toast (260 calories).

The second workout of the day is a barbell complex, which requires Tennyson to do a series of different exercises including the Romanian deadlift, bent over row, reverse curl, push press and squat without putting the bar down at any point. "This is some sick cardio," he says.

This content is imported from YouTube. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

For the final meal of the day, Gadot prioritizes vegetables with a hand-sized serving of protein, so Tennyson opts for some prepped shrimp with garlic mushroom rice (486 calories), with chocolate and ice cream for dessert (500 calories).

At the end of his day following Gadot's routine, Tennyson admits to having been pleasantly surprised both by the food and the quick, intense training sessions. "It just goes to show," he says, "you don't need a lot of time for a good workout."

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

More here:
This Guy Tried Gal Gadot's 'Wonder Woman' Workout and Diet Plan - menshealth.com

In response to a call from the 58th World Health Assembly (May 2005), the World Health Organization (WHO) established the Guidelines Review Committee (GRC) in 2007 with the purpose of developing and implementing procedures to ensure that WHO guidelines are developed in ways consistent with internationally recognized best practices, emphasizing the appropriate use of systematically reviewed available evidence. The robust guideline development process being implemented by WHO is described in detail in the WHO Handbook for guideline development (2014).

In accordance with the Organization-wide transformation in strengthening WHOs role in developing evidence-informed public health guidance, the Department of Nutrition for Health and Development (NHD) has strengthened its role and leadership in providing evidence-informed policy and programme guidance to Member States for promoting healthy diets and nutrition throughout the life course, in partnership with relevant internal departments and partners, and guided by the new WHO guideline development process. This normative mandate was reaffirmed through a request from the 63rdWorld Health Assembly (May 2010) to strengthen the evidence base on effective and safe nutrition actions to counteract the public health effects of the double burden of malnutrition, and to describe good practices for successful implementation. More recently WHOs commitment to strengthen its normative work was reiterated in the13thGeneral Programme of Work (2019 2023)was endorsed by the 71stWorld Health Assembly (May 2018). It states that Setting norms and standards is a unique function and strength of WHO and further noted that WHO will reinforce its science- and evidence-based normative work.

To implement the strengthening of evidence-informed nutrition guidance, NHD established in 2010 theWHO Nutrition Guidance Expert Advisory Group (NUGAG)guided by theWHO Steering Committee for Nutrition Guidelines Development, which includes representatives from all Departments in WHO with an interest in the provision of recommendations in promoting healthy diets and nutrition. Membership in NUGAG is usually for three to four years and NUGAG includes experts from various WHO Expert Advisory Panels as well as experts from a larger roster including those identified through open calls for experts, taking into consideration a balanced mix of genders, breadth in areas of expertise, and representation from all WHO Regions.

The NUGAG will provide advice to WHO on the following:

In 2010 2011, the NUGAG consisted of four subgroups: 1) micronutrients; 2) diet and health; 3) nutrition in life course and undernutrition; and 4) monitoring and evaluation. However, due to organizational changes implemented in NHD in January 2012 and in an effort to reduce the administrative burden of managing multiple subgroups, the number of NUGAG subgroups were reduced to two: 1) diet and health; and 2) nutrition actions which were subsequently renamed as the guideline development group (GDG) on nutrition actions. In 2018, the NUGAG Subgroup on Policy Actions was also established.

Updating of the dietary goals for the prevention of obesity and diet-related noncommunicable diseases (NCDs) has been the focus of the work of the NUGAG Subgroup on Diet and Health. After completing the work on updating the guidelines on sodium and potassium intakes (published in 2012) and on sugars intake (published in 2015), the NUGAG Subgroup on Diet and Health had been working on the updates of the WHO guidelines on the intake of total fat, saturated fatty acids, trans-fatty acids, polyunsaturated fatty acids, non-sugar sweeteners and carbohydrates including dietary fibre. The draft guidelines on saturated fatty acids and trans-fatty acids were completed, launched for public consultation in May 2018, and are currently being finalized for release in 2019. The draft guidelines on intake of total fat, polyunsaturated fatty acids including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), non-sugar sweeteners and carbohydrates are being prepared for public consultation in late 2019 early 2020. Over the past several years, the NUGAG Subgroup on Diet and Health also began reviewing the issues related to dietary patterns, in which interest and concern are growing as a result of rapidly changing food environments.

Updating of these dietary goals and developing guidance on dietary patterns are important elements of WHOs efforts in implementing the NCD agenda and achieving the triple billion targets set up by the 13th General Programme of Work (2019 2023), including one billion more people enjoying better health and well-being. This will also contribute to the implementation of the Political Declaration of the UN High-level Meeting on NCDs held in New York in September 2011 and the outcome document of the high-level meeting of the UN General Assembly on NCDs (A/RES/68/300) held in New York in July 2014 as well as the implementation of the NCD Action Plan for 2013 2020 which was adopted by the 66th World Health Assembly held in May 2013. Furthermore, it had also provided inputs to the work of the highlevel Commission on Ending Childhood Obesity established by the WHO Director-General in May 2014.

In November 2014, WHO organized, jointly with the Food and Agriculture Organization of the United Nations (FAO), the Second International Conference on Nutrition (ICN2). ICN2 adopted the Rome Declaration on Nutrition and the Framework for Action, which recommends a set of policy options and strategies to promote diversified, safe and healthy diets at all stages of life. Subsequently, the 136th Session of the WHO Executive Board (EB) held in January 2015 and the 68th World Health Assembly held in May 2015 endorsed the Rome Declaration and Framework for Action and called on Member States to implement the commitment of the Rome Declaration across multiple sectors, by expanding WHOs evidence-informed guidance.

Furthermore, in April 2016, the UN General Assembly (UNGA) declared a UN Decade of Action on Nutrition (2016-2025), recognizing the role of nutrition in achieving the 2030 Agenda on Sustainable Development and the Sustainable Development Goals (SDGs). The Decade calls for eradicating hunger and preventing all forms of malnutrition worldwide, particularly stunting, wasting, and overweight in children under five years of age; and anaemia in women and children among other micronutrient deficiencies; as well as for reversing the rising trends in overweight and obesity and reducing the burden of diet-related NCDs in all age groups. Therefore, the goal of the Decade is to increase action at the national, regional and global levels in order to achieve commitment of the Rome Declaration adopted at ICN2, through implementing policy options included in the Framework for Action and evidence-informed programme actions.

Updating of the dietary goals being carried out by the NUGAG Subgroup on Diet and Health contributes not only to the implementation of the ICN2 commitments but also to the achievement of the goals of the Decade. But further prompted by the increasing requests from various Member States for WHOs guidance on effective policy measures to develop enabling food environment for promoting healthy diets and nutrition, NHD initiated in 2017 the establishment ofthe WHO Nutrition Guidance Expert Advisory Group (NUGAG) Subgroup on Policy Actions, which works alongside the NUGAG Subgroup on Diet and Health.

The Safe, Healthy and Sustainable Diet Unit (CC Healthy Diets) of the new Department of Nutrition and Food Safety (NFS) established in the beginning of 2020 as part of the WHOs transformation process serves as the Secretariat of the NUGAG Subgroup on Diet and Health and also now the NUGAG Subgroup on Policy Actions. The NUGAG Subgroups are generally expected to meet annually, but due to the COVID-19 pandemic, it is very unlikely to hold any physical meetings, including those of the NUGAG during 2020. Therefore, it is planned to hold a series of virtual meetings to progress the work of the NUGAG on Diet and Health with a view to finalize pending guidelines. The first virtual meeting was held on 15 16 June 2020.

1. Finalize the recommendations on saturated fatty acid andtrans-fatty acid intake, including drafted rationale and remarks, taking into consideration:

2. Review and identity implications for future research, taking into account on-going research and any existing controversies; and

3. Review and identify challenges for implementation of the guidelines.

Theexpected outcome of the meeting is, therefore, to finalize the recommendations and accompanying rationale and remarks on saturated fatty acid andtrans -fatty acid intake.

See the original post:
Second virtual meeting of the WHO Nutrition Guidance Expert Advisory Group (NUGAG) - subgroup on Diet and Health - World Health Organization

If you're watching your weight, add these under-50-calorie fruits to your plate.

Image Credit: Creative-Family/iStock/GettyImages

Summer may be over, but that doesn't mean it's time to ditch fruits. In addition to providing essential vitamins, fruits are a great, low-calorie alternative to sugary snacks.

Even with something as healthy as fruit, however, portion control is still important.

"You have to listen to your body's hunger and satiety signals before diving in for the second handful even when it comes to fruits," dietitian Rebecca Guterman, RD, tells LIVESTRONG.com.

"But the natural fiber in fruit will keep you full longer than other more processed or refined snacks."

Are You Eating Too Much Sugar?

Track your daily nutrients by logging your meals on the MyPlate app. Download now to fine-tune your diet today!

When choosing fruit, Guterman says that "the more colorful, the better," and variety is key. Here are the best low-calorie fruits to add to your diet.

Strawberries are high in vitamin C.

Image Credit: Sanny11/iStock/GettyImages

While they're delicious on their own, strawberries are also great in breakfast cereals and parfaits. If you coat them in yogurt, kefir or sour cream, they make for a great low-calorie and healthy dessert option as well.

Additionally, they're "a great source of vitamin C to ward off colds that often accompany the change in weather," Guterman says.

Look for the dark red strawberries, as those are usually the sweetest.

Did you know the peel of the kiwi is edible?

Image Credit: nata_vkusidey/iStock/GettyImages

This tangy fruit is best to eat by cutting in half and scooping out the flesh. However, while most people prefer peeling away the fuzzy brown skin, Guterman says that it's safe to eat.

"Plus, it makes the kiwi an even quicker, portable snack." Kiwi also contains some fiber, which is good for keeping us fuller for longer.

Vitamin C is a nutrient we could all use more of.

Image Credit: wundervisuals/E+/GettyImages

No surprise here: Oranges are a great source of vitamin C, which can help boost your immune system and heart health.

But Guterman recommends skipping the OJ and eating oranges instead to avoid concentrating all of the natural sugars and losing out on the belly-filling fiber.

This easy-to-peel fruit delivers almost half your daily vitamin C needs.

Image Credit: MmeEmil/E+/GettyImages

Just one clementine packs 40 percent of your daily recommended amount of vitamin C.

Guterman recommends "slicing them thin and adding them to sandwiches or salads for a new burst of flavor to change up your usual routine."

Blackberries are a great source of gut-benefitting fiber.

Image Credit: ValentynVolkov/iStock/GettyImages

According to Guterman, these tiny berries are "little nutrition powerhouses."

They're high in antioxidants, fiber and vitamin K a fat-soluble vitamin that's crucial for blood clotting and beneficial for bone health, per an October 2015 report in Open Heart.

Add blackberries to your overnight oats for a pop of flavor and to stay full all morning long.

This underrated fruit is a source of vitamin C.

Image Credit: tashka2000/iStock/GettyImages

These tropical, red-skinned fruits are native to China and often overlooked. If you can find them, grab a bag because lychees are rich in vitamin C, antioxidants and dietary fiber.

Unlike many other fruits, the leathery skin of lychees is inedible. But once you peel it away, you can enjoy the burst of flavor that comes with this highly portable fruit.

A third-cup of these juicy arils pack just 7 grams of sugar.

Image Credit: fcafotodigital/E+/GettyImages

"Sweet and tart, these antioxidant powerhouses are a great snack," Guterman says. "And if you eat them individually, the slow pace of your snacking will leave you feeling satisfied with this natural treat."

Pomegranate seeds get their deep, red color from polyphenols, which are powerful antioxidants.

Combine pitted cherries, figs and raspberries with a banana and protein powder for a delicious smoothie.

Image Credit: ansonmiao/iStock/GettyImages

"Having to eat around the center pit will slow you down when sitting to snack on cherries," Guterman says. "This makes your snack last longer, leaving your body time to listen to its hunger and satiety cues."

Plus, cherries are linked to a reduced risk of inflammatory diseases including, arthritis, cardiovascular disease, diabetes and cancer, per a March 2018 review in Nutrients.

They may be hard to cut, but the effort is well worth it.

Image Credit: Olesia Shadrina/iStock/GettyImages

"Slightly higher in natural sugars than other fruits, this makes pineapple the perfect swap for higher-calorie and fat-containing desserts," Guterman says.

In addition to feeling like an actual treat, pineapples are a rich source of vitamin C and dietary fiber. And since they're up to 86 percent water, they'll also keep you hydrated.

Read this article:
Low-Calorie Fruits to Include in Your Diet - LIVESTRONG.COM

I am a registered dietitian and I often have patients who are interested in trying the ketogenic diet or trying a plant-based diet plan. The people I counsel want to know which is healthier, which is more sustainable, and of course, which will lead to effective weight loss. There's no easy answer, but I can provide some advice.

Long-term data on the ketogenic diet for weight loss is lacking. Though, we do have plenty of evidence that a plant-based diet can lead to weight loss, and a longer life. A 2014 study found that individuals on a strict plant-based diet were more successful at dropping pounds when compared to other popular diets. Further, a 2019 study found that when meat protein was replaced with plant protein, the risk of heart disease went down.

So what if you took out the bacon, burgers and butter? Could you still reach that coveted ketogenic state? The answer is yes.

Your bodys preferred fuel is glucose. Your muscles and brain love it so much that they will seek it out above all other food sources. Therefore, when you take the glucose source away by cutting carbohydrates, the body will revolt (the keto flu) and then seek other alternatives.

When protein is not prevalent, the body cant turn it into glucose. Even if it could, its not enough for the brain. Therefore, the body seeks out its last macronutrient left: fat. It takes the body around three or four days to burn fat as fuel and when it does, it produces ketones, which ultimately supplies the brain and the rest of the body with the energy they need. Ketosis is considered a natural metabolic state.

There are numerous studies showing the positive impact of low-carb diets, but few examine the long-term impact of a meat-heavy approach as seen in the ketogenic diet. Until more research is provided, there may be some compelling reasons to rethink animals as the primary source of food.

Story continues

For starters, much of the meat prevalent in keto cookbooks include processed options like bacon and sausage. A recent study showed that even small amounts of red and processed meats may increase the risk for early death. Another reason to reconsider a meat-heavy keto approach is the impact it may have on the microbiome. While plants high in fiber, prebiotics and probiotics can help good bacteria flourish, red meat, fried foods and high-fat dairy may quickly increase the bad bacteria.

Related: It's time to change how you think about protein.

But a traditional keto diet may be beneficial to the gut microbiome in some ways, according to a recent small study published the May 2020 issue of Cell. Researchers tracked microbial shifts related to the diets of 17 overweight or obese men for a period of two months, with additional follow-up research on mice. Their findings suggested that the keto diet has potential anti-inflammatory effects on the gut microbiome in both humans and mice.

Another study, published in January 2020 in Nature Metabolism, examined the effects of a keto diet on immune cells in mice. The results suggested that the keto diet may help lower inflammation and improve metabolism, as well as reduce the risk of diabetes. However, these potential benefits were only present in the mice for a short period, according to researchers, which suggests that following the keto diet over limited periods of time may be necessary to reap such benefits from it.

Plants are typically a source of nourishment on the ketogenic diet, but they often dont comprise the fat portion of it. Instead, they act as the delivery system for vitamins, minerals and fiber. Broccoli, spinach, kale and cauliflower are all examples of nutrient-dense, non-starchy vegetables that fit in well on the keto diet.

However, finding plants that provide more protein and less carbohydrates is where the challenge begins. Seeds (such as hemp seed) and nuts (such as almonds) provide small amounts of protein, but for more robust protein content, consider small amounts of soy, in the form of organic, non-GMO tofu or tempeh. Further, if the plan is to only eliminate meat coming from four-legged animals, then eggs, fish and even dairy can be added into a plant-based (not vegan) approach.

Fats can be added easily and may include:

Nuts (such as macadamia nuts)

Avocado, olives, coconut (and their oils)

Tahini

Unsweetened nut butters

Seeds (such as hemp, flax and chia)

Flours (such as coconut or almond flours)

Here are some options that may work on a plant-based ketogenic diet.

A day on the plant-based ketogenic diet can vary, but typically, its broken down into 5% allocated to carbohydrates, 30% allocated to protein and 65% or more allocated to fat. V indicates a vegan dish or snack.

Coffee with keto creamer

Sauted extra firm tofu cubes with curry powder, salt and pepper, topped with avocado slices in a low-carb wrap (v)

Eggs mixed with sauted onions and mushrooms and cooked in muffin pan

Keto pancakes (there are several mixes available online) topped with coconut butter and cinnamon (v)

Vegetable frittata muffins (v)

Roasted cauliflower and tempeh with pine nuts, served on top of broccoli rice sauted in coconut oil (v)

Hard-boiled egg with low-carb seed and nut crackers

Plant-based chocolate protein shake made with vegan protein powder, pure cocoa, unsweetened almond milk and avocado (v)

Roasted Brussels sprouts topped with almonds and tahini (v)

Baked eggs in tomato sauce

Shirataki noodles, cooked and sauted with asparagus, garlic and olive oil (v)

Broccoli topped with vegan spinach pesto and a low-carb veggie burger (v)

Tempeh burger in cauliflower bun with a side salad (v)

Arugula salad with lemon juice and olive oil with seared extra firm tofu (v)

Seared salmon with zucchini fries (cuts zucchini into sticks, top with extra virgin olive oil, salt and pepper and roast in oven)

Almond butter bites (made by mixing nut butter with hemp seed, almond or coconut flour, sea salt) (v)

Keto rolls with vegan cheese (v)

Handful of macadamia nuts (v)

Seaweed snack strips (v)

Tofu jerky (v)

Salmon jerky

Plain coconut yogurt with chopped nuts (v)

Cashew butter in celery stalks (v)

Guacamole and red pepper sticks (v)

Keto peanut butter bread (v)

Unsweetened coconut strips (v)

A plant-based ketogenic approach is possible and can be the perfect solution when seeking out both quantity (fat) and quality. It may take more effort to find high-fat, moderate protein plant sources but the payback, years later, may be worth it.

Editor's note: This story was updated on September 21, 2020, to include findings from recent studies.

Read this article:
Is there a vegetarian way to do the ketogenic diet? - Yahoo News

Brenda Ann Kenneallys moving photographs recently featured in the New York Times serve as a vivid reminder of the prevalence of food insecurity among American families. Food insecurity is associated with higher healthcare expenditures, but more importantly, it is a symbol of the nations persistent inequity and insecurity. These problems persisted before the COVID19 pandemic, but record-high unemployment rates are making them even more evident.

As a headache neurologist, I most often focus on common food triggers for migraines. Besides, obesity is a risk factor for the most severe and debilitating form of migraine, known as chronic migraine. However, a recent study showed that the prevalence of migraine is higher in food insecure than food-secure young adults.

Food insecurity is also a problem in older adults and is linked to economic factors, more chronic diseases, and poorer disease management. To improve food security and public health, innovative policies are needed that promote whole food, plant-based diets, rich in whole grains, vegetables, fruits, legumes, and nuts.

There are many reasons why the widespread adoption of whole food, plant-based diets is an acceptable policy for food security, beyond the negative impacts that meat and dairy consumption have on the environment and climate change. A report by One World in Data using statistics from the United Nations Food and Agriculture Organization showed that land allocated for crops could feed larger populations of people far more efficiently than the land used for raising livestock and the crops to feed those animals.

As the report explained, livestock takes up nearly 80 percent of the global agricultural land, yet produces less than 20 percent of the worlds supply of calories. Taken together, while there has been a lot of emphasis on meat shortages, meat is ultimately an inefficient way of obtaining calories. Instead of feeding animal agriculture, grains and crops need to go directly to people to eliminate waste, in line with United National Sustainable Development initiatives.

The Food and Agriculture Organization encourages the protection of vulnerable populations, support for social programs, local farmers, and regional and global supply chains. Some initiatives are already in place to improve access to fruits and vegetables. On the CDC website, the 2018 State Indicator on Fruits and Vegetable guides methods, recognizing successes and opportunities for improvement in food systems that promote fruit and vegetable access.

Forty-seven states have policies that support farm to school or farm to Early Care Education (ECE); however, with children at home due to social distancing needs, food insecurity may be further exacerbated. The number of farmers markets are growing; yet, a lack of access to these markets in low-income areas has contributed to food deserts and overconsumption of processed foods. Whole food, plant-based diets are on the rise, and further efforts to promote and incentivize production could result in more widespread adoption.

According to the United States Department of Agriculture, the social and economic impact of preventable chronic diseases, health disparities, and food insecurity are enormous. Plant-forward diets may lower cholesterol, are low in salt, high in both fiber and good fats, and may provide complete protein. Diets rich in fruits and vegetables may reduce cancer risks, according to the American Cancer Society, and are anti-inflammatory due to phytonutrients. Furthermore, the International Agency on Research for Cancer has recommended policies to limit meat, especially processed meat consumption, due to the potential for colorectal cancer. Omega 3 fatty acids found in fish are advised for brain and heart health.

Still, vegan sources of omega3 fatty acids (i.e., flaxseed, algae) have advantages because fish consumption is associated with exposure to environmental toxins (i.e., PCBs, dioxins, etc.), mercury contamination, and may lead to overfishing and the destruction of the ocean ecosystem. Adherence to a whole-food, plant-based diet is associated with lower rates of diabetes, hypertension, a major risk factor for stroke, high cholesterol, obesity, cardiovascular and chronic heart disease. Moreover, whole food, plant-based diets may reduce the risk for COVID19 infections by preventing comorbidities known to increase the risk of transmission.

Overall, food insecurity is a public health concern because poor diets can lead to illness and unnecessary deaths, which should be unacceptable in a rich country like the United States. Both the Biden and Trump campaigns should outline specific proposals on how to address these problems. National and statewide economic recovery plans need to include immediate, aggressive, and sustainable measures that ensure access to whole-food, plant-based diets, beyond the COVID19 pandemic.

Teshamae Monteith is an associate professor of Clinical Neurology at the University of Miami, Miller School of Medicine, and a Public Voices Fellow at The OpEd Project.

The rest is here:
Programs supporting whole food, plant-based diets need to be part of the solution | TheHill - The Hill

Bryson DeChambeau has put three stone on over the last nine months and the newly-crowned US Open champion has revealed how.

DeChambeau won his maiden Major as he lifted the US Open at Winged Foot after a six-shot victory.

He has been helped by his new look recently, packed with muscle, as he smashed a 428-yard drive during the Travelers Championship.

DeChambeau, 26, has radically changed the way he eats and gone up from a size medium shirt to extra large after working hard in the gym.

And the new major champion talked through his ridiculous diet, which sees him put up to 6,000 calories away each day.

He said: "In the mornings I usually have four eggs, five pieces of bacon, some toast and two protein shakes.

"Then throughout the course of the day I'll have a GoMacro [protein] bar here and there.

"I'll have a peanut butter and jelly sandwich. I'll have another protein drink.

"I'll have at least two protein drinks on the golf course - every six holes. Then after the round I'll have one.

"After that I'm snacking when I'm practising afterwards. Go back to the hotel, eat dinner. Steak and potatoes.

"Then I'll have two protein shakes with it there as well. I'm consuming six to seven protein shakes a day.

"I used to be on two or three. I've upped the weight. Upped everything. I've had to consume a lot more.

DeChambeau hit just 23 out of 56 fairways in regulation during the week, the fewest of any champion since 1981.

And Rory McIlroy has been left scratching his head as to how the American makes his new physique work.

"I don't know what to say. That's just the complete opposite of what you think a US Open champion does," said McIlroy.

Want to be on the ball with Jadon Sancho to Manchester United updates? Or perhaps you're a Chelsea fan wondering who on earth could join next?

Well then sign up for the brilliant new Daily Star Sport email newsletter!

From the latest transfer news to the agenda-setting stories, get it all in your email inbox.

It only takes a matter of seconds.

Simply type your email address into the box at the top of this article and hit 'subscribe'.

And that's it, job done. You'll receive an email with all of the top news stories every single morning.

You can find out more information on our email newsletter on this link here.

"Look, he's found a way to do it. Whether that's good or bad for the game, I don't know, but it's not the way I saw this golf course being played or this tournament being played.

"It's kind of hard to really wrap my head around it.

"I don't like talking about the distance debate because I think golf is perfect the way it is, and I think it's a great game, and I think the best golfers are the best golfers in the world because they're the best golfers all around."

See the original post:
Bryson DeChambeaus radical 6000-calorie diet which led to US Open triumph - Daily Star

Photo credit: Alex Tihonovs / EyeEm - Getty Images

From Men's Health

It's a new year and chances are you're trying out a new way of eating. And since it's 2020, chances are that new way of eating is the keto diet. Despite the fact that you can eat bacon, burgers, and eggs as often as you want, you might find yourself missing things like pasta, bread, and BOOZE. Yes, drinking on the keto diet is tough, but not impossible. That's why we created this handy chart to guide you on your journey trying to have a social life while keeping keto.

Though it's worth noting that you should probably be restricting your drinking on any diet, especially the keto diet, which relies on you staying in the delicate balance of ketosis, everyone deserves to let loose every once in a while. We created this chart so you can get your drink on responsibly with some low-carb alcohols.

All of our carb amounts come via the United States Department of Agriculture's database, which is really helpful if you're monitoring pretty much any kind of nutritional info.

You should consult the chart for full details, but here are some good keto rules of thumb to keep in mind: Stick to dry wines in general. They'll pretty much always be lower-carb. Don't mess with sugary mixers, as drinking straight liquor or mixing with soda water will always be lower-carb. Finally, many spiked seltzers can be choices, but be sure to check the label to make sure as there are so many brands out there.

You Might Also Like

Link:
This Handy Chart Is Your Ultimate Guide to Drinking On the Keto Diet - Yahoo Lifestyle