Category Archives: Diet And Food

It is widely known that Covid-19 most cruelly afflicts people who are already in poor health. Along with advanced age, a higher risk of severe illness and death is associated with obesity, diabetes, high blood pressure and heart disease.

What is less commonly noted is that most of these conditions are diet-related diseases, which are largely caused by and can be cured by what we eat.

In other words, nutrition is the biggest coronavirus risk factor that nobody is talking about.

Over the years, Ive helped hundreds of patients with diet-related diseases lose weight and drop their medications, primarily through diet and lifestyle adjustments. I never expected my medical expertise to have any relevance in a viral pandemic.

But Ive come to believe that proper nutrition may be the best way we have of readying our bodies to fight off the coronavirus. The overlap between poor metabolic health and vulnerability to Covid-19 has become impossible to ignore.

Dr. Mariela Glandt. Photo: courtesy

Why is metabolic dysfunction so uniquely damaging to people infected with the coronavirus?

Researchers are still racing to identify all the different mechanisms at play. We know that insulin resistance and obesity wreak general havoc with the immune system. Affected individuals get sick more frequently, and when they do get sick, its more debilitating.

Fat cells spill into the bloodstream and accumulate in the tissues of the immune system, disrupting the activity of leukocytes, lymphocytes and T-cells. Abnormal hormonal function leads to chronic inflammation, which may be particularly dangerous when Covid-19 provokes a hyperinflammatory response.

All these changes not only have a negative impact on immune response but also, chillingly, on the efficacy of many vaccines.

Beware sugar, carbs, seed oils

These dysfunctions can be changed with remarkable speed.

One of the most important but little-known medical breakthroughs of the last several decades was the discovery of the hidden connections between most metabolic diseases.

Few of my patients, before I saw them, had ever been told that symptoms such as excess abdominal fat, high cholesterol and hyperglycemia were all profoundly related. In fact, they can all have the same causes, mechanisms and pathways, and its difficult to tell where one of these conditions ends and another begins.

In recognition of these connections, doctors on the vanguard will diagnose patients who exhibit three or more signs of significant metabolic dysfunction with metabolic syndrome.

The fact that all these conditions are related is great news for most patients: it means we can treat them all with a single strategy.

Diet-related diseases require diet-related solutions, and metabolic disease is caused primarily by an excess of sugar, dietary carbohydrates, and seed oils.

Carbs especially those found in sugars and highly refined grains prompt huge spikes of the hormone insulin, the first step in a vicious cycle that leads to insulin resistance and other hormonal imbalances and derangements. Seed oils (often referred to as vegetable oils) like canola and corn oil increase insulin resistance.

Israeli diet: healthy or not?

Many books and articles have celebrated the Israeli diet as one of the worlds healthiest. True, Israel is metabolically healthier than many Western nations, but that isnt saying much.

Nearly half of Israels adults are overweight, at least one-third have hypertension, and nearly one-third of those between the ages of 65 and 84 have diabetes. An unacceptably large percentage of our population is at an especially high risk of death from Covid-19 due to diet-related illnesses.

The local emphasis on fresh vegetables, lean protein and olive oil is a wonderful and very nutritious thing, but Israel is still very much at the mercy of the global trends that are driving the twin pandemics of diabetes and obesity.

Fast food and American cuisine are on the rise here as elsewhere. We eat too much nutrient-free junk food, food thats processed and full of sugar and seed oils. We drink too much soda and fruit juice. (Juice is pure sugar, even if its natural!) Every Israeli, no matter the age or health condition, should be reducing consumption of these metabolically destructive foods.

Go keto

For adults who already have known metabolic risk factors, even certain elements of the otherwise healthy traditional Israeli diet may be worth reviewing.

Think of all that pita bread, and all those dateswhat are they but highly concentrated blasts of carbohydrate?

To my own patients, I recommend a more extreme change: a very low carbohydrate (or ketogenic) diet. Very little fruit, no rice, no hummus.

Avoiding carbs almost entirely is the one surefire way to quickly break the vicious cycle of insulin spikes and insulin resistance.

My patients enjoy vegetables, chicken, fish, eggs, meat, olive oil and dairy in abundance, they lose weight, and their metabolic health recovers with extraordinary speed.

Im not the only doctor to see these results. A 2019 experiment, to give one example, showed that in just four weeks the majority of participants on a low-carb diet reversed their metabolic syndrome. Imagine: four weeks to undo a lifetime of damage!

Now, as the coronavirus sweeps across our communities, diet may be a more important intervention than ever.

Dr. Mariela Glandt, trained at Harvard and Columbia, is an endocrinologist with extensive experience in the treatment of diabetes. She is the author of the Amazon bestselling e-book How to Eat in the Time of Covid-19. She is the founder and director of the Glandt Center for Diabetes Care in Tel Aviv, where she uses the ketogenic diet as one of the main tools for treating diabetes. Dr. Glandt worked in New York in private and hospital practice.

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Diet - the biggest Covid risk factor that nobody talks about - ISRAEL21c

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People work out at an exercise station near North Point Park on Lake Michigan Wednesday, March 25, 2020.(Photo: MIKE DE SISTI / MILWAUKEE JOURNAL SENTINEL)

If your life these days is anything like mine, a pre-pandemic routine that included regular exercise and disciplined eating has probably given way to sedentary evenings on a big chair, binge-watching reruns of your favorite TV series while guzzling chocolate ice cream or mac n cheese.

But lets not beat ourselves up about it. Several doctors I spoke with recently said most of their patients and many of their colleagues are struggling to maintain healthy habits amid the anxiety of the pandemic. The Quarantine 15 (pounds, that is) is a real phenomenon.

The double challenge of protecting our health, including our immune systems, while battling unhealthy temptations is a struggle everyone is dealing with, says Dr. David Kilgore, director of the integrative medicine program at the University of California-Irvine.

Well before COVID-19, more than 40% of U.S. adults were obese, which puts them at risk for COVID-19s worst outcomes. But even people accustomed to physical fitness and good nutrition are having trouble breaking the bad habits theyve developed over the past five months.

Karen Clark, a resident of Knoxville, Tennessee, discovered competitive rowing later in life, and her multiple weekly workouts burned off any excess calories she consumed. But the pandemic changed everything: She could no longer meet up with her teammates to row and stopped working out at the YMCA.

Suddenly, she was cooped up at home. And, as for many people, that led to a more sedentary lifestyle, chained to the desk, with no meetings outside the house or walks to lunch with colleagues.

I reverted to comfort food and comfortable routines and watching an awful lot of Netflix and Amazon Prime, just like everybody else, Clark says. When I gained 10 pounds and I was 25, I just cut out the beer and ice cream for a week. When you gain 12 pounds at 62, its a long road back.

She started along that road in July, when she stopped buying chips, ice cream and other treats. And in August, she rediscovered the rowing machine in her basement.

But dont worry if you lack Clarks discipline, or a rowing machine. You can still regain some control over your life.

A good way to start is to establish some basic daily routines, since in many cases thats exactly what the pandemic has taken away, says Dr. W. Scott Butsch, director of obesity medicine at the Cleveland Clinics Bariatric and Metabolic Institute. He recommends you bookend your day with physical activity, which can be as simple as a short walk in the morning and a longer one after work.

And, especially if you have kids at home who will be studying remotely this fall, prepare your meals at the beginning of the day, or even the beginning of the week, he says.

If you havent exercised in a while, start slow and gradually get yourself up to where you can tolerate an elevated heart rate, says Dr. Leticia Polanco, a family medicine doctor with the South Bay Primary Medical Group, just south of San Diego. If your gym is closed or you cant get together with your regular exercise buddies, there are plenty of ways to get your body moving at home and in your neighborhood, she says.

Go for a walk, a run or a bike ride, if one of those activities appeals to you. Though many jurisdictions across the United States require residents to wear masks when out in public, it may not be necessary and may even be harmful to some people with respiratory conditions while doing strenuous exercise.

Its clearly hard to exercise with a mask on, says Dr. Yvonne Maldonado, a pediatrician specializing in infectious diseases at Stanford Universitys School of Medicine. We go hiking up in the foothills and we take our masks with us and we dont wear them unless somebody starts coming the other way. Then we will put the mask on, and then we take it off and we keep going.

If you prefer to avoid the mask question altogether, think of your house as a cleverly disguised gym. Put on music and dance, or hula-hoop, Polanco suggests. You can also pump iron if you have dumbbells, or find a cable TV station with yoga or other workout programs.

If you search on the internet for exercise videos, you will find countless workouts for beginners and experienced fitness buffs alike. Try one of the seven-minute workout apps so popular these days. You can download them from Google Play or the Apple Store.

If you miss the camaraderie of exercising with others, virtual fitness groups might seem like a pale substitute, but they can provide motivation and accountability, as well as livestreamed video workouts with like-minded exercisers. One way to find such groups is to search for virtual fitness community.

Many gyms are also offering live digital fitness classes and physical training sessions, often advertised on their websites.

If group sports is your thing, you may or may not have options, depending on where you live.

In Los Angeles, indoor and outdoor group sports in municipal parks are shut down until further notice. The only sports allowed are tennis and golf.

In Montgomery County, Maryland, the Ron Schell Draft League, a softball league for men 50 and older, resumes play early this month after sitting out the spring season due to COVID-19, says Dave Hyder, the leagues commissioner.

But he says it has been difficult to get enough players because of worries about COVID.

In the senior group, you have quite a lot of people who are in a high-risk category or may have a spouse in a high-risk category, and they dont want to chance playing, says Hyder, 67, who does plan to play.

Players will have to stay at least 6 feet apart and wear masks while off the field. On the field, the catcher is the only player required to wear a mask. Thats because masks can steam up glasses or slip, causing impaired vision that could be dangerous to base runners or fielders, Hyder explains.

Whatever form of exercise you choose, remember it wont keep you healthy unless you also reduce consumption of fatty and sugary foods that can raise your risk of chronic diseases such as obesity, diabetes and hypertension all COVID-19 risk factors.

Kim Guess, a dietitian at UC-Berkeley, recommends that people lay in a healthy supply of beans and lentils, whole grains, nuts and seeds, as well as frozen vegetables, tofu, tempeh and canned fish, such as tuna and salmon.

Start with something really simple, she said. It could even be a vegetable side dish to go with what theyre used to preparing.

Whatever first steps you decide to take, now is a good time to start eating better and moving your body more.

Staying healthy is so important these days, more than at any other time, because we are fighting this virus which doesnt have a treatment, says the Cleveland Clinics Butsch. The treatment is our immune system.

Bernard J. Wolfson is a writer for Kaiser Health News. This KHN story first published onCalifornia Healthline, a service of the California Health Care Foundation.Kaiser Health News (KHN) is a national health policy news service. It is an editorially independent program of the Henry J. Kaiser Family Foundation which is not affiliated with Kaiser Permanente.

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Exercise and diet are more important than ever with the coronavirus at large - Milwaukee Journal Sentinel

Regardless of whether you are a prize-fighting world champion or an amateur training for a small house show, preparation is and always will be key. Ask any trainer and they are quick to tell you the importance of taking in the correct nutrition because every fighter needs the best fuel to be successful.

Boxing is not a game that you play in. You do not step into a ring across from another person who is bidding to knock you out to play. Without the right preparation, you risk not only losing the battle, but also serious injury. Rest assured that your opponent is not slacking in training, they are not ordering late-night takeaways and they certainly arent missing a beat. You have to do everything your rival is willing to do and more.

Fueling with Meal Prep

While box office fighters such as Anthony Joshua, Tyson Fury, and Canelo Alvarez all benefit from having a team around them during fight camp to take care of their every need, ensuring they are adequately prepared, amateurs do not have that same luxury. Grassroots boxers are responsible for their own intake and, to ensure they dont slip behind during training, many prep their meals throughout the week.

This means that, on days when they get home late after work when you might be most likely to order a pizza instead of going to the effort of cooking a healthy meal, all that is required for them is to put a meal in the microwave. Some prepare meals themselves, others invest in pre-cooked meals. One such dish could be a fueled Chicken Matzo Ball Soup, which is perfect when cooked with Publix skinless boneless chicken breast. It comes with carrots and 2 large eggs which makes it a protein rich meal for any boxer. For the full recipe visit Publix weekly ads.

By doing so, fighters enjoy a balanced meal that gives them the nutrients they need to push them in training and on fight night. The hard rounds are won by the fighters that remain disciplined in all areas of their life.

You Must Know What You are Eating

Nutrition and knowing its value is an essential part of being a sportsman because you have to understand the value of what you are putting into your body. Knowing what your body requires to achieve your targets, what makes you strong, and how much you need.

In boxing, you need to not only make sure your body is in fighting condition but that it is at fighting weight come weigh-in day. If you are a pound over the limit, the fight is off or, at least, you concede a percentage of the purse and the potential to win a championship which, at the end of the day, is what it is all about.

Some tips that we recommend to educate yourself from a nutritional perspective include:

Eat Clean and Fight to Win

It is easy to tell when a fighter has not had a successful training camp, either because they have slacked in the gym, with their diet or a combination of the two. Fighters that eat clean and train dirty are, more often than not, the ones who have their hand raised at the end of the nightthat is why champions never forget to prep their meal!

More here:
Boxing Diet: The Importance of Meal Prep to Guarantee a Balanced Diet - WBN - World Boxing News

The 2020 federalDietary Guidelines for Americansis coming, and this development is more important than many people might think.

Developed every five years by the U.S. Department of Agriculture and U.S. Department of Health and Human Services, the guidelines play a critical role in the formulation of federal nutrition policy.Some programs, such as federal school meals, are required to be consistent with the guidelines.

The agencies are currently finalizing the guidelines after recently receiving the Scientific Report from the influential Dietary Guidelines Advisory Committee (DGAC).

Fortunately, the agencies dont have to adopt the DGACs recommendations.The following are just three highlights connected to the DGACs report.

First, the current DGAC didnt pushenvironmental extremismsimilar to what happened during the 2015 guidelines process.

The last DGAC was concerned with pushing an environmental agenda to address issues like global warming and sustainability.One of the DGAC subcommitteesasserted, [t]he goal is to develop dietary guidance that supports human health and the health of the planet over time.

This was irresponsible and arguably unethical.For example, based on this goal, federal school meals provided to children wouldnt just be based on what is best for the children.Instead, school meals would also be based on what is best to achieve some environmental ideological agenda.

The new DGAC doesnt seem to have gone down this same environmental path, at least not to the same extent.However, the report does conflate some policy issues with science in certain sections, such as by addressingeconomic factors.To the extent that the report veers off its scientific purpose of providing the bestnutritional advice, the USDA and HHS should ensure this doesnt affect the final guidelines.

Second, the DGAC has made a controversial recommendation on alcohol consumption that appears to be unsubstantiated, to say the least.Specifically, the DGAC recommends that men should drink no more than one alcoholic beverage on days when alcohol is consumed, compared to the existing recommendation of two drinks.

Dr. Samir Zakhari, chief scientific adviser from the Distilled Spirits Council of the United States, nicely captured the problem with the alcoholrecommendation:

The Committees systematic review included just one study that examined differences amongst men consuming one versus two drinks per day. The Committees reliance on a single study within its review to justify halving the daily guideline for men and contradicting the true preponderance of scientific evidence defies logic.

Unless theres much greater scientific evidence to the contrary, the USDA and HHS shouldnt defy logic like the DGAC did with this alcohol recommendation.

Third, the DGAC recommended further reducing the amount of calories Americans receive from added sugar from 10% to 6%.This entire focus on added sugar is misleading and potentially harmful.

There is a false dichotomy being drawn between added and natural sugars. As explained in a Harvard Universityarticle, [t]he science does not support endorsing natural sugars over their added counterparts, since these sugars have similar metabolic effects.

The DGAC isnt saying added sugar is bad, in and of itself. Instead, it claims it would be difficult for people to maintain a healthy diet with proper nutrition if they eat too much food with added sugar (not because of the added sugar, but because there isnt enough contributing additional nutrient content).

The DGAC could just as easily have claimed that eating too much kale is a problem, not because kale is unhealthy, but if Americans eat too much kale as part of their diet, they are unlikely to obtain other nutrients needed for a healthy diet.

Ironically, this recommendation could have the unintended (but foreseeable consequence) of encouraging Americans to consume far more natural sugar, such as fromfruit juices, especially when consumers see there are no added sugars.This in turn could lead to much greater total sugar consumption.

The Department of Agriculture and the Department of Health and Human Services should reject the added sugar distinction and certainly not reduce the recommended limit.

To clarify, if natural sugar in certain packages likefruithave different metabolic effects because offiber, then the agencies should feel free to make this precise point. But that has nothing to do with recommending anadded sugarlimit.

The agencies will likely release the new Dietary Guidelines by the end of the year. Hopefully, the guidelines wont go out on a limb making recommendations based on insufficient evidence, oversimplifying conclusions to the point of creating confusion and misunderstanding, or going beyond their narrow purpose.

More:
USDA and HHS Should Reject Flawed Dietary Recommendations - Heritage.org

Vicki Gunvalson's daughter, Briana Culberson, is a Keto-diet enthusiast. In fact, the ER nurse and her husband, Ryan, are so committed to the low-carb, high-fat lifestyle that they created a new Instagram account just to share diet-compliant recipes and tips with their followers. And in one of their first posts on ketoculbersons, the couple announced a new milestone in their shared weight-loss journey.

In a message from September 16, the soon-to-be parents of three wrote: "As a couple we've lost 150 [pounds] since starting our Keto journey in 2018." This marks an increase from the last combined-weight-loss stat they shared; in 2019, the couple said that they'd lost 112 pounds by following the diet.

Briana and Ryan have also used their new account to post photos of what they're cooking up in their North Carolina kitchen. So far, they've offered a peek inside their pizza night, showed a brunch of eggs and sausage, and suggested a quick dinner of ground beef and seasoned veggies. And in Instagram Stories, followers got a look at Briana's go-to "Keto Preggo" dessert.

Any health-related information is not intended to be a substitute for professional medicaladvice, diagnosis, or treatment. Always seek theadviceof a physician or other qualified health provider for any questions you may have regarding a medical condition, or before embarking on anydiet, exercise, or wellness program.

Bravos Style & Living is your window to the fabulous lifestyles of Bravolebrities. Be the first to know about all the best fashion and beauty looks, the breathtaking homes Bravo stars live in, everything theyre eating and drinking, and so much more. Sign up to become a Bravo Insider and get exclusive extras.

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Briana and Ryan Culberson Have Lost 150 Pounds on the Keto Diet - Bravo

Image: Nicholas Lamas / EyeEm (Getty Images)

In my late twenties, I once ate nothing but formula for eight weeks. By choice.

Some background: I have several food allergies and sensitivities that, depending on the food, can range from abdominal pain, itchy throat, asthma, and hives, to (in the most severe bouts) anaphylaxis. Allergic reactions are one of several effects caused by a disease that creates too many white blood cells in my body. Its a nascent and pretty rare disorder, so my treatment plan has evolved throughout the course of my life, adapting as the medical community threw darts to see if anything could vanquish the disease.

One of those darts was an elemental diet. This is different from the more common elimination diet, where you remove all foods that are common allergens from your diet for a few months, then reintroduce said foods one by one to see which might prompt any issues. Id done an elimination diet before, and it did more harm than good: after I reintroduced foods back into my diet, my body moved into a hyperreactive state, culminating in a few trips to the hospital.

If an elimination diet is deleting a paragraph, the elemental diet is deleting the document. Having tried a host of medicines both prescribed and over-the-counter, as well as steering clear of certain foods altogether, there were few options left to see if the disease could fully abet. I signed on to the elemental diet with a why-the-hell-not attitude. I had nobody else to take care of besides myself at the time, and the Wisconsin in me meant I didnt mind severely inconveniencing myself for the sake of, in my mind, a potential greater good.

It started with a reset period of eight weeks. At the beginning and the end, you get a camera stuck down your throat to see if things look better. For the first eight weeks, I could consume nothing but a vanilla-flavored hypoallergenic baby formula. I am on the height and weight curve for a male adult, so I consumed a whole can a day, typically mixed with the coldest water available to me. Since this was a medically authorized endeavor, insurance covered most of the formula, for which Im still thankful. That shit was expensive.

Scheduling the diet was a hurdle in itself. Considering the duration of the exercise, and accounting for any personal and family milestones, I picked early summer to start, as it gave me enough time to, optimistically, eat normal food going into fall and the holidays. The first three days were a challenge, especially as a coffee drinker breaking the caffeine headache. Once that passed, I felt pretty great. The hunger pangs were absent, because I was getting a full days worth of calories and nutrients, just in a different form. After a while, the formula started to taste good too (pretty much a watery vanilla milkshake), but in the way that your grandmas Swiss steak tastes good: familiar, not appetizing.

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The biggest challenge actually had to do with logistics. As a traveling consultant at the time, having meals on hand was keynot only the formulae, but also a shaking mechanism to mix it. Business flights proved interesting, especially explaining to TSA folks that all that white powder in my carry-on was for a medical diet. I always had to keep something on hand to rinse and clean the shakers for fear of lingering remnants from an earlier batch.

It was nice to not give any thought whatsoever to what Id eat each day. There were no laboring well-what-do-you-want-to-do-for-dinner conversations with my then girlfriend, nor any shopping trips beyond the weekly delivery from the medical supply store.

After the eight-week formula-only phase, the doctors camera showed full remission. This meant I could systematically add one food back in at a time, every four to five days, monitoring for any symptoms and discomfort. I wasnt done with the milkshakes, thoughI continued on formula to ensure Id still get a full nutritional load for the day. I started with the plainest of the plain, rice and potatoes, and worked my way up to fruits, vegetables, and eventually proteins. Every six to eight weeks there would be another scope with the camera. This whole phase took about six months.

This was the hardest part of the endeavor, because once I was eating solids again, the temptation to consume a greater variety of food was harder than knowing that food of any kind was off-limits. Restaurants proved challenging, asking the server if they had plain rice or a baked potato and trying not to consider the ramifications of any cross-contamination.

What emerged during this time, and what I can recall vividly, was an appreciation for ingredients that had just never existed before. When a tomatos only one of four things you can eat, you seek out good tomatoes. The ordeal really sparked my affection for farmers markets. Prior to this I was not one who gave much thought to where my food came from, or how it got here.

Eventually I got to a point where enough foods were added back in and i was feeling fine. But then the cells re-emerged. That was not a fun call to receive. To have gone through several months of inconvenience and feel better, only to find out that you A) were about to potentially feel a whole lot worse and B) couldnt pinpoint the cause, was hard to take. There was plenty of guilt on my end: Was I so undisciplined that I couldnt trace it back to one food? Had I been too cavalier with eating food I didnt source myself?

So there was a choice. Door one was stay on formula in perpetuity, feel better, spend the cost of a new iPhone on thin milkshakes every month, and live a vanilla life free of concern. Door two was to self-manage, experience the sublimity of a sungold tomato, hash browns, fresh blueberries, or barbecued chicken, and navigate the symptoms in the hope that, someday, there would be a dart that scored a bullseye.

I chose door two without much of a contest. There have been a few scary encounters along the way, and there is a fractional element of could this kill me? every time I eat something of questionable origin. But I live to tell this experience, and I know many other food allergy sufferers have it a lot worse than I do.

I get questions from acquaintances on why I write about food. The reason food holds the place in my imagination that it does is because I went without it, albeit voluntarily, and cant fathom life without it after that experience. Theres a non-zero chance that at some point the elemental diet could be mandatory. If thats the case then I have no regrets. Id like to squeeze in as much good (and less good!) food as my body can handle, because I know what the alternative is.

The rest is here:
The elemental diet: What its like to live on nothing for two months - The Takeout

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Dietary Fiber Market Production Analysis and Geographical Market Performance Forecast to 2028 - The Daily Chronicle

Naelijwa Mshanga,1 Haikael Martin,1 Pammla Petrucka2

1Department of Food Biotechnology and Nutrition Sciences, The Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania; 2College of Nursing, University of Saskatchewan, Saskatoon, Canada

Correspondence: Naelijwa Mshanga Email mshangan@nm-aist.ac.tz

Background: Provision of micronutrients knowledge is important during pregnancy as it informs mothers what to eat and avoid, to ensure sufficient micronutrient absorption by the mothers and fetuses. Most studies focus on general nutrition knowledge and dietary practices, but there is minimal known about micronutrient knowledge especially in pastoral societies. Therefore, the aim of this study was to explain the current micronutrient knowledge and dietary practices of pregnant women in this unique pastoral society.Methods: This is a mixed-method study that involves focus group discussions and questionnaires in assessing the micronutrient knowledge and frequency micronutrients dietary practices of Maasai pregnant women from one week to thirty-six weeks pregnant. Chi-square test and descriptive statistics, such as percentages, frequency distribution and measures of central tendency, were used to assess socio-demographic data, micronutrients knowledge and frequency of micronutrients dietary practices and the comparison between knowledge and dietary practices, while inductive thematic content analysis was used to analyze qualitative data.Results: In total, 140 questionnaires were completed with a response rate of 100% and 32 participants drawn from this group attended one of four focus group discussions. The study found that most participants had good knowledge of dietary iron, while less than a quarter (24.3%) had good knowledge of vitamin A. Moreover, there was a statistical significance difference (P=0.043) between knowledge and dietary practices. Low dietary micronutrient intake was primarily due to cultural restrictions, prohibition in cultivating and unavailability of micronutrients rich foods in this geographical area.Conclusion: The majority of the study participants had good knowledge of iron compared to vitamin A; however, they do not translate the knowledge in dietary practices. Therefore, the Government of Tanzania through Ministry of Education and Health should introduce different interventions to increase micronutrients knowledge and practices in pastoral societies.

Keywords: micronutrients, pregnant women, pastoralists, dietary iron, vitamin A, Tanzania

This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License.By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

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Knowledge and Dietary Practices on Vitamin A and Iron Among Maasai Pre | NDS - Dove Medical Press

It is our aim to provide our readers with report for Insoluble Dietary Fiber Market, which examines the industry during the period 2020 2026. One goal is to present deeper insight into this line of business in this document. The first part of the report focuses on providing the industry definition for the product or service under focus in the Insoluble Dietary Fiber Market report. Next, the document will study the factors responsible for hindering and enhancing growth in the industry. After covering various areas of interest in the industry, the report aims to provide how the Insoluble Dietary Fiber Market will grow during the forecast period.

The major vendors covered: J.Rettenmaier, Roquette Frres, Archer Daniels Midland, Ingredion, DowDuPont, Cargill, Brenntag, Kent, SunOpta Ingredients Group, and more

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The Insoluble Dietary Fiber Market report between the years 2020 2026 will highlight the current value of the industry. At the same time, there is also an estimate of how much this line of business will be worth at the end of the forecast period. As it is our goal to maintain high levels of accuracy at all times, we will take a look at the CAGR of the Insoluble Dietary Fiber Market. We make sure that all the information available in this report has excellent levels of readability. One way we achieve this target is by Insoluble Dietary Fiber Market segmentation. Going through the report for 2020 2026 will bring our readers up-to-date regarding this industry.

While examining the information from this document, one thing becomes clear, the elements which contribute to increase in demand for the product or service. At the same time, there will be a focus on what drives the popularity of these types of products or services. This report is for those who want to learn about Insoluble Dietary Fiber Market, along with its forecast for 2020 2026. Information regarding market revenue, competitive partners, and key players will also be available.

Segmentation

As discussed earlier, there is segmentation in the Insoluble Dietary Fiber Market report, to improve the accuracy and make it easier to collect data. The categories which are the dividing factors in the industry are distribution channels, application, and product or service type. With this level of segmentation, it becomes easier to analyze and understand the Insoluble Dietary Fiber Market. At the same time, there is emphasis on which type of consumers become the customers in this industry. When it comes to distribution channels, the Insoluble Dietary Fiber Market report looks at the different techniques of circulation of the product or service.

Regional Overview

In this part of the Insoluble Dietary Fiber Market report, we will be taking a look at the geographical areas and the role they play in contributing to the growth of this line of business. The areas of interest in this document are as follows Middle East and Africa, South and North America, Europe, and Asia Pacific. From the Insoluble Dietary Fiber Market report, it becomes clear which region is the largest contributor.

Latest Industry News

From this Insoluble Dietary Fiber Market report, the reader will also get to learn about the latest developments in the industry. The reason is that these products or services have the potential to disrupt this line of business. If there is information about company acquisitions or mergers, this information will also be available in this portion of the Insoluble Dietary Fiber Market report.

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A few years ago, I traveled to Okinawa in Japan, Nicoya in Costa Rica, Ikaria in Greece, Loma Linda in California and Sardinia in Italy all "Blue Zones," or homes to thelongest-lived people to find out what centenarians ate to live to 100.

I also asked dozens of theworld's leading nutritionists and food scientists what we should eat to enjoy a long and healthy life, while also taking care of the environment.

One conclusion leaped out like a flashing neon sign (and might come as a shock to fans of the latest trendy diets): Of the top 10 recommended foods, half belonged to the bean family lentils, soybeans, peanuts, chickpeas and black beans.

On Costa Rica's Nicoya Peninsula, for example, the day might begin with a warm corn tortilla stuffed with savory black beans. On the Italian island of Sardinia, lunch might be a steaming bowl of minestrone, packed with fava beans, cranberry beans and chickpeas. On the Japanese island of Okinawa, dinner might include a tasty stir-fry with green beans, soybeans or mung bean sprouts.

Coincidental? I don't think so. A 2004 study of people 70 years or older in three different cultures around the world found that for every two tablespoons of beans a day individuals consumed, they reduced their risk of dying by 8%.

Other research has shown that beans not only provide the complex carbohydrates, proteins and trace minerals our bodies need, they also supply the fiber our microbiomes require, boosting our immune systems. That makes sense, because Blue Zone residents don't achieve their extraordinary longevity by relying on superior genes alone, but also by avoiding obesity, diabetes, heart disease, dementia and cancers better than the rest of us.

By contrast, nearly two thirds of Americans now report themselves to be overweight or obese, according to Gallup. And according to arecent Harvard study,we have a shorter average life expectancy than residents of nearly any other high-income nation largely because of our diets and lifestyles.

In every Blue Zone I've ever visited, generations of cooks have made beans a key ingredient in their most popular recipes.

Here are a few to make in your own kitchen:

TENDER BEAN, POTATO AND ONION STEW

Tender Bean, Potato and Onion Stew

(National Geographic | David McLain)

Featured in almost every Nicoyan meal, black beans contain high levels of anthocyanins and have 10 times the antioxidants of an equivalent serving of oranges. Rich and hearty, this one-pot meal is a staple in Costa Rica. It's easy to make and costs less than $1 a serving.

Cook time: 1 hourServings: 6

Ingredients:

Steps:

CHICKPEA SOUP WITH LEMON AND HERBS

Chickpea Soup With Lemon and Herbs

(National Geographic | David McLain)

Greeks and Ikarians especially have mastered the art of blending lemon, olive oil and herbs. This simple recipe is a warming alternative to chicken soup in the winter and provides yet another way to creatively incorporate beans into your daily diet.

Cook time: 2 hours, 20 minutes; 45 minutes if using canned chickpeasServings: 6

Ingredients:

Steps:

BLACK-EYE PEA SALAD WITH MINT AND ONIONS

Black-Eye Pea Salad With Mint and Onions

(National Geographic | David McLain)

This recipe represents one of my fondest revelations from cooking in Ikaria. I would never have thought to pair beans with vinegar and mint, but the result was a symphony of new and magical flavors. The vinegar not only adds the healthful digestion and immunity-boosting effects of fermentation and probiotics, but also helps maintain the texture of the beans so they don't disintegrate as leftovers.

Cook time: 1 hour if using dried beans; 10 minutes with canned beansServings: 8

Ingredients:

Steps:

SWEET POTATO BLACK BEAN BURGER

Sweet Potato Black Bean Burgers

(National Geographic | David McLain)

This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes and pepitas, it's the perfect example of a Blue Zonesinspired twist on a classic American comfort food.

Cook time: 35 minutesServings: 4

Ingredients:

The Patty and Buns:

The Sauce:

The Toppings:

Steps:

On top of being good for you, beans are cheap to produce and grow practically everywhere, from equatorial zones to northern regions, so they don't need to be transported vast distances to reach markets. They also don't require refrigeration and can be stored for a long time.

Beans are even healthy for the land itself, because they restore crucial nitrogen to the soil. Accounting for the environmental impacts of what we eat has become more urgent as Earth's climate crisis has worsened. The global food system now contributes more than a quarter of all greenhouse gas emissions, primarily from livestock production.

Shifting our diets to favor plants over meat could be so important. If people followed standard dietary guidelines, we could reduce greenhouse gas emissions from food production by as much as 70%, according to a team from the University of Oxford.

So, what's the bottom line? Can we be good to both ourselves and the planet? Our research suggests we can. And the first step on that quest to achieve a long healthy life should be to embrace the simple magic of beans.

Dan Buettner is a longevity researcher, National Geographic Fellowand award-winning journalist. He is the author of"The Blue Zones: Lessons for Living Longer from the People Who've Lived the Longest" and "The Blue Zones Solution: Eating and Living Like the World's Healthiest People." His latest bestseller,"The Blue Zones Kitchen: 100 Recipes for Living to 100," fuses scientific reporting, National Geographic photography and recipes that may help you live to100. Follow him on Instagram@danbuettner.

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Originally posted here:
Adding this one simple food to your diet may help you live to 100, according to the world's longest-living people - CNBC