Category Archives: Diet And Food

LANSDALE Garden of Health, which provides food for those with special dietary needs, held a contactless free food pickup the morning of June 4 at the Lansdale Business Center.

A dozen eggs, a box of USDA produce, a box of Homefree cookies and a box of food from gluten-free food donated by Schr USA was being given to each of the vehicles coming through the drive-through pick up, Garden of Health founder Carol Bauer said.

Enough boxes for 200 pick-ups had been placed out, with additional ones available, she said.

We're prepared for 250, Bauer said.

More than 100 vehicles made pick-ups, the organization later posted on social media.

This is the first time Garden of Health held this type of food distribution, Bauer said.

Hopefully, we'll be able to do it again, she said.

Garden of Health provides allergen-friendly, gluten-free food and fresh produce to more than 25 food pantries and, since the onset of the coronavirus pandemic, has added providing food for community meal programs started or expanded during the pandemic, as well as distributing food to more than 100 private clients in need of special dietary foods, according to a Garden of Health release.

If another drive-through pick up is held, another location will have to be found for it because the Lansdale Business Center space will no longer be available after the middle of June, Bauer said.

We have another tractor trailer of Schr products waiting for us, but their (Lansdale Business Center) space is taken, so we need to find another location that can take a tractor trailer full of food, she said.

The Clemens Food Group donated the use of a refrigerated trailer for the produce and eggs in the June 4 distribution, she said.

Before the start of the food distribution, a $13,500 contribution to Garden of Health was made by the Harleysville Rotary Club.

They're doing excellent work, Gary Volpe, president of the Harleysville Rotary, said about Garden of Health.

He also lauded Bauer's leadership of the organization.

Her heart is incredible and the work she puts forward is also incredible, he said.

Bauer said the Harleysville Rotary has also assisted in other ways, including with volunteer work at Garden of Health's garden in which fresh produce is raised.

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Free food distribution for people with special dietary needs held in Lansdale - Montgomery Newspapers

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Santa Clarita Diet is a horror-comedy show. Three seasons have released till now on Netflix with a total of 30 episodes. The running time of each episode is 26 to 36 minutes.

As Sheila attempts to discover a reason for her new life, new foes show up in Santa Clarita. They are the Serbian knights and the Serbian military man Dobrivoje Popovic (Goran Visnjic). The previous has the crucial demolishing the undead to save humankind, and the last needs to acquire the dark substance that goes through the veins of zombies. This substance is fit for deferring and in any event, disposing of maturing.

Be that as it may, those are not by any means the only issues the Hammonds need to manage. They should keep Anne from educating the entire world regarding what she considers to be a marvel. Abby and Eric must conceal any proof connecting them to the blast at the site of Fracking, and Joel needs to conclude whether to be nibbled by his zombie spouse to become undead.

Toward the finish of the third period of Santa Clause Clarita Diet, Joel joins the Serbian Knights to secure Sheila. Abby murders two zombies, and in spite of the fact that Popovic gets the couple, they figure out how to get away and slaughter him.

At the point when they appeared to have a breather, Mr. Ball Legs came out of his fish tank, got into Joels ear, and executed him to control his mind? Sheila bit him in a urgent endeavor to spare him, and Joel woke up as an undead.

This consummation leaves us with a few inquiries that a fourth season could fathom: Did Joel return as undead, or is Mr. Ball Legs the person who controls him on schedule? What will befall the Knights of Serbia since Joel has gotten one of them? What will happen to Sheilas religion? Who precisely is Mr. Balls legs?

Individuals were anticipating that the fourth season should be out by March this year. However, due to the coronavirus circumstance, there is a stop in the discharge. No official declarations are out yet. We are trusting that the finish of this current year should discharge the fourth portion.

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Has the fourth season of Santa Clarita Diet been cancelled? Heres everything you should know. - Auto Freak

Limiting your food choices and intake, or switching from one diet to another can tire your mind and body out real fast. Doing so might help you lose weight quickly, but it is hard to keep the weight off when you return to your normal eating habits.

For sustainable healthy eating habits that you can maintain for life, try out intuitive eating, which means listening to what food your body needs.

We spoke to dietitian Kathleen Meehan, who's also a certified intuitive eating counsellor, to find out more.

Wouldn't it be great if you could eat whatever you craved? However, that's not what intuitive eating is about.

In an interview with Shape, Kathleen explained that intuitive eating is a mind-body approach in which the individual gets to decide how to care for their bodies.

It serves as a framework for self-care with 10 principles that work to encourage self-compassion and improved well-being through increased awareness of physical, mental and emotional cues from the body.

Listening to your body means finding out what foods fuel you best, allow you to work out harder, and let you get through the day energetically.

In intuitive eating, there is no such thing as "good" food and "bad" food, as everything can be eaten in moderation. As you get a better understanding of foods that make you feel upbeat and those that make you lethargic, you will naturally be more inclined to eat healthier, fresher, and more wholesome foods.

This is the type of thought process that intuitive eating provides, to help you overcome the fear of food and calories.

Kathleen believes that all of us are born intuitive eaters. Although we often become disconnected from our internal signals and cues, it's possible to unlearn the barriers that make intuitive eating challenging. It takes time, exploration, experience and patience, so while it's not necessarily an easy process, it is possible for everyone.

There are 10 principles of intuitive eating that will help you to understand it better. This may sound complicated, but they are really just ideas that will help you approach intuitive eating with knowledge.

The 10 points can be grouped into three different aspects:

The first principle of "rejecting the dieting mentality" reflects the science that shows that crash dieting doesn't work.

Intuitive eating will encourage a person to reflect upon their own experiences with dieting, and recognise that it's important to acknowledge the external forces that might make a person want to lose weight.

In practising intuitive eating, some people notice their weight stays the same, others gain, and others find weight loss as a side effect - however, it's important to note that weight change is not the intended outcome.

Once you get the hang of intuitive eating, your relationship with food will improve tremendously. There won't be any yo-yo dieting, obsession with numbers, or sudden weight fluctuations.

When you know what your body needs for energy, your meals will be an easy grab and go. There will be less contemplating what to eat for lunch, or what to buy at the supermarket, because you feel and know what you need.

Most people think that intuitive eating is just a simpler and healthier way to see food, but Kathleen pointed out that intuitive eating is also associated with many health benefits.

These include better self-esteem, improved lipid profile, good glycaemic control, increased interoceptive awareness, improved body image, less weight cycling, increased variety of food intake, and protection against the development of eating disorders.

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A review of adult women who tried intuitive eating found that this style of eating made the ladies more body-positive, have better emotional functions, and eat more regularly.

Another study published in the British Medical Journal of Eating Behaviours also found that intuitive eating presented less disordered eating and insecurities.

To find out more about the benefits of intuitive eating, Kathleen recommends looking up some studies - there are over 90 compelling ones that show how intuitive eating improves your overall health and well-being.

When you're eating well, you will be able to focus on working out and leading a healthier lifestyle, making your goals much more easily achievable as well.

Intuitive eating is recommended for everyone, but some people may require a bit of guidance through the principles and the nuance.

A healthcare provider who specialises in intuitive eating will be able to help anyone explore the 10 principles and navigate how to incorporate them, all while considering that person's individual needs and requirements.

"It's a common myth that certain conditions like diabetes or food allergies prevent a person from being able to practise intuitive eating, but this isn't true. Intuitive eating allows for nuance and individualization - concerns around food allergies or blood sugars or past disordered eating will be addressed," Kathleen said.

As intuitive eating is growing in popularity, it's helpful to work with someone who has received adequate training and has expertise in helping people address their individual concerns.

If you think you are already eating intuitively to fuel your body well, there's probably no need to overthink it - just keep it up!

This article was first published in Shape.

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What you need to know about intuitive eating, according to a dietitian - AsiaOne

Special Report

Hristina Byrnes

June 5, 2020 6:07 pm

Last Updated: June 5, 2020 6:07 pm

The coronavirus pandemic is slowly releasing its grip on peoples lives as states have been reopening and a few are even allowing employees to return to the office. People are still, however, strongly encouraged to work remotely. So, working from home is here to say, at least for a few more weeks.

That may be bad news for people who hoped to resume their old routine and finally shed the extra pounds they packed on during the lockdown. While there is really just one way to slim down eating less and moving more there are several tips to try to not gain any weight while working from home.

Theres no denying that resisting the urge to snack when the kitchen is at your disposal 24/7 is hard work. Eating a balanced diet is key to keeping the weight off, but not all foods and drinks are created equal these are some healthy foods that are actually ruining your diet.

Click here for 17 tips for how not to gain (more) weight while working from home.

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17 Tips to Not Gain (More) Weight While Working From Home - 24/7 Wall St.

The COVID-19 pandemic and resulting economic shutdowns have severely disrupted and spotlighted weaknesses in the U.S. food system. Farmers, food distributors and government agencies are working to reconfigure supply chains so that food can get to where its needed. But there is a hidden, long-neglected dimension that should also be addressed as the nation rebuilds from the current crisis.

As scholars who study different aspects of soil, nutrition and food systems, were concerned about a key vulnerability at the very foundation of the food system: soil. On farms and ranches across the U.S., the health of soil is seriously compromised today. Conventional farming practices have degraded it, and erosion has shorn away much of it.

Iowa has lost about half the topsoil it had in 1850. Since they were first plowed, Americas farmland soils have lost about half of their organic matter the dark, spongy decomposed plant and animal tissue that helps make them fertile.

The soil that produces our nations food supply is a weakened link slowly failing under ongoing strain. This breakdown isnt as dramatic as what happened in the 1930s during the Dust Bowl, but it is just as worrying. Human history holds many examples of once-thriving agricultural regions around the world where failure to maintain soil health degraded entire regions far below their potential agricultural productivity, impoverishing the descendants of those who wrecked their land.

We believe there is an urgent need to rebuild soil health across the U.S. This can help maintain harvests over the long run and lay a solid foundation for a more resilient food system. Investing in soil health will benefit environmental and human health in ways that are becoming increasingly apparent and important.

Soil is the foundation of the U.S. food system. Fruits, vegetables, nuts and oils come directly from plants grown in soil. Meat, poultry, dairy products and many farmed fish come from animals that feed on plants. Wild-caught fish and shellfish, which provide a tiny fraction of the typical American diet, are virtually the only exception.

As populations around the globe ballooned over recent centuries, so did pressure to force more productivity out of every available acre. In many parts of the world, this led to farming practices that degraded soil far beyond its natural fertility.

In the Southeastern U.S., for example, agricultural erosion stripped soil from hillsides a hundred times faster than the natural rate of soil formation. Today farmers in the Piedmont, from Virginia to Alabama between the Atlantic coast and the Appalachian mountains, coax crops from poor subsoil rather than the rich topsoil that early European settlers praised.

Researchers, government agencies and nonprofit groups recognize soil degradation as a national problem and have started to focus on rebuilding soil health. The U.S. Department of Agricultures Natural Resource Conservation Service helps farmers improve the health and function of their soils. Nongovernment organizations are recognizing the need to restore soil health on agricultural lands. And the 2018 farm bill directed new attention and funding to soil health programs.

Beyond growing food, soils support human, public and planetary health. Well before the current pandemic, experts in public health and nutrition recognized that modern agriculture was failing to sustain consumers, the land and rural communities. This insight helped spur the emergence of a new multidisciplinary field, known as food systems, that analyzes how food is produced and distributed.

But work in this field tends to focus on the environmental impacts of food production, with less attention to economic and social implications, or to links between farming practices, soil health and the nutritional quality of food. Many studies narrowly focus on greenhouse gas emissions from agriculture when addressing soils and sustainability, without including the many ecological benefits that healthy soils provide.

To be sure, man-made climate change is a major long-term threat to human and planetary health. But soil health is just as critical in its own right. Human actions have already harmed agricultural productivity in areas around the world. And when soil is degraded, food production systems are less able to weather future challenges that we can expect in a changing climate.

The study of soil health can also have its own blind spots. Often agricultural research focuses solely on crop yields or the impact of individual conservation practices, such as adopting no-till planting or planting cover crops to protect soil from erosion. Such analyses rarely consider linkages driven by dietary demand for specific foods and crops, or the effects of farming practices on the nutrient content of forage and crops that sustain livestock and humans.

Food systems experts have called for transforming food production to improve human health and make agriculture more sustainable. Some researchers have proposed specific diets that they argue would accomplish both goals. But fully understanding connections between soil health and public health will require greater collaboration between those studying food systems, nutrition and how we treat the soil.

Now that COVID-19 has deconstructed much of the national food supply network, it would be a mistake to pour efforts into simply rebuilding a flawed system. Instead, we believe it is time to redesign the U.S. food system from the ground up, so that it can deliver both soil health and human health and be more resilient to future challenges.

What would it take to do this? The foundation of a revised system would be adopting regenerative farming methods that integrate multiple soil-building practices, such as no-till, cover crops and diverse crop rotations to restore health to land. It would also take creating and expanding markets for more diverse crops, as well as expanding regenerative grazing and promoting reintegration of animal husbandry and crop production. And it would require investing in research into the linkages between farming practices, soil health and the nutritional quality of foods and what that all could mean for human health.

In sum, we think its time to rethink the food system, based on a recognition that providing healthy diets based on healthy soils is critical to achieving a healthier, more just, resilient and truly sustainable world.

Laura Lewis, Associate Professor of Community and Economic Development at Washington State University, and Dave Gustafson, project director at the Agriculture & Food Systems Institute, contributed to this article.

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It's time to rethink the disrupted US food system from the ground up - The Conversation US

And the lockdown continues. Most of the country has been homebound for more than two months due to the global pandemic, which makes going to the local market to shop for your groceries is even less appealing than usual. This is why a meal kit service just may be the solution for people looking for healthy home-cooked mealsduring thecoronavirus crisis.

We've been on the meal delivery service bandwagon for a while now, and what follows is a list of our favorite picks for delicious and nutritious meal options. Even better, many of them -- including Freshly, Blue Apron, Sun Basket, Every Plate and Gobble -- are currently offering deals for new customers. And those deals are good. Like, several free meals good. There's absolutely no reason you need to put on a mask and real pants to get your groceries anymore!

We're sure that most of you have probably noticed cheerful meal kit company boxes from the likes of Blue Apron,Freshly,Home Chef,Sakara Life, Purple Carrot andGobble making ever-more-frequent appearances on your neighbors' stoops over the last several years. Trully,age of the meal kit food delivery service is upon us. Each meal delivery company provides a type of convenience service that combines the efforts of chefs, nutritionists and personal grocery shoppers, and delivers them into the hands of enthusiastic eaters or willing home kitchen cooks, with weekly menus and delicious, preportioned fresh ingredients including vegetables and meat for you to easily prepare. The variety of meal delivery program options available today is just staggering, with everything from fully prepared meals to gluten-free healthy meals to vegetarian options available and ready to ship. That means that people with special diets such as a diet for healthy weight loss don't have to exclude themselves from reading further. It's time to find the best meal kit delivery service for your needs whether you are a picky eater, vegan, on a keto diet or another special diet.

I once met one of the founders of Blue Apron, whose meal delivery kit box I'd become familiar with, thanks to the denizens of my apartment building. I mentioned that I thought the Blue Apron service sounded like a cool idea, but inundated him with a litany of reasons why such a thing didn't apply to me: I work in an industry where tasty meals are often provided, I'm rarely home, I'm culinary school-trained and so on. His counterargument was flawless: "Can I send you a free box?" I mean, duh.

Despite my protestations, the reasons I enjoyed the Blue Apron meal plan were plenty, and inspired me to continue my subscription with an occasional box of ingredients. Even with culinary school cred, I liked having ingredients I didn't know of or would rarely seek out when grocery shopping put directly into my hands. I was especially moved by the concept of getting provided the single rib of celery that a recipe demanded, sparing me the heartache of watching an entire head of celery languish in my produce drawer when left to my own devices.

There are now dozens of meal kit delivery programs to choose from, like Sun Basket,Martha & Marley Spoon andPurple Carrot, with a variety of healthy meal and niche meal selection customizations. These meal kit delivery service options have ingredients and menus available to fit special diets like vegan gluten-free, vegetarian gluten-free, plain old gluten-free, paleo, low-carb, vegetarian pescatarian, keto, plant-based, health conscious diet and just about anything else when it comes to dietary preference. You'll also often find promotional offers for new customers and convenient features like being able to skip weeks and cancel anytime. With limited or no commitment, if you're a calendar master and an account-management ninja, you can dabble in any or all of these services and choose, week-by-week, which best suits your circumstances.

Read more:Best air fryers of 2020: Philips, Cuisinart, Black and Decker and more

Home Chef boasts over 38 meal kits to choose from in any given week, including the all-new grill packs and one-pan dinners. Meal kit examples include Chipotle Chimichurri Mini Pork Meatloaves with Roasted Sweet Potato and Garlic Peppercorn Salmon Scampi with Garlic Cream Gemelli and Broccolini. Plus, you can customize the protein in your meal choices, which makes Home Chef dishes stand out from the pack. For example, with some Home Chef recipes, you can order double the protein such as chicken or meat without doubling the overall portions. With other Home Chef options, you can choose to order antibiotic-free protein instead of the standard version. Meal kits and ingredients are usually pretty standard in their offering (which is what keeps Home Chef efficient to the masses).

One new and unique offering from Home Chef is their oven-ready meals, which come with everything you'll need to make the meal including the cooking tray (no messy kitchen and no dishes). See an example of anoven-ready meal here.

Subscription: Starting at $7.99 per serving with additional premium Home Chef recipes offered at market price.

Read more:The best toaster oven is the one you'll hate the least

Healthy and fresh are common favorite meal kit descriptors, but Sun Basket goes a step further. Sun Basket is committed to organic, non-GMO, sustainably and responsibly raised products and ingredients, which it packages in 100 percent recyclable materials to boot. Basically, the box took the trip to the farmer's market for you.Sun Basket's recipes are developed by Justine Kelly, a San Francisco chef known for her work at the James Beard Award-winning Slanted Door restaurant, and for her appearance on Top Chef. All of her easy and delicious meals with organic ingredients are nutritionist-approved (500 to 800 calories per serving), and most meals take only about 30 minutes to prepare, with online Sun Basket tutorials available if you need a little extra guidance. You've got options for these nutritious meals too -- you'll be able to choose from a selection of six to 18 different organic meal recipes each week, including paleo, vegan meal, vegetarian and gluten free meals, so you'll always get what you want. Sun Basket delivery is available in 36 states, and Sun Basket shipments arrive on Tuesdays and Wednesdays between 8 a.m. and 9 p.m. For three Sun Basket meals each week, you'll pay $74.93 for the two-person plan (or $11.99 per serving) and $143.87 for the four-person plan ($10.99 per serving), with a $5.99 shipping fee either way.

Subscription: For three Sun Basket meals each week, you'll pay $74.93 for the two-person plan (or the $11.99 price per serving) and $143.87 for the four-person Sun Basket plan ($10.99 per serving), with a $5.99 shipping fee either way.

A few of these services provide fully cooked, ready to eat meals to your doorstep, and Freshly is a good one if you desire wholesome, tasty comfort foods such as peppercorn steak, penne bolognese or chicken and rice pilaf. Meals are prepared right before delivery and are never frozen. With minimal reheating required by you, it's like having Mom cook dinner for you in your kitchen, without having Mom live with you. (Sorry, Mom.)

Subscription: $8.99 to $12.50 per serving, with up to 12 servings per week. Shipping is free.

At just $4.99 per serving and with an emphasis on delicious, hearty meal options and generous portion sizes, EveryPlate is the best plan for those whose journey into meal kit delivery is based on affordability. It keeps its overhead low by offering eight easy recipes to choose from weekly, which does mostly exclude vegetarians and those on special diets, but the eight available meals are full of variety and flavor otherwise. Get 18 meals for only $3.33 each, free shipping on your first order, plus the ability to skip or cancel anytime.

Subscription:Each serving is only $4.99. Each weekly box includes three recipes with either two or four servings apiece.

Blue Apron is largely accepted to be the granddad of meal kit delivery programs in the US. The eight menu choices available weekly range from simple pastas to delicious international options, with a seafood and vegetarian option always available. Even the simplest recipes might include an unfamiliar component or two, and the website often highlights these ingredients as an educational opportunity. Recipes are tagged with helpful keywords such as "customer favorite," "quick and easy," "great for grilling" and so on. Occasional promotions include a menu from guest celebrity chefs, or recipes that highlight popular travel destinations. An optional wine pairing service is also offered.

Subscription: Price per serving ranges from $7.49 to $9.99, with options to prepare two to four recipes per week and two or four servings per recipe.

Dinnerly rolls out some pretty exciting-sounding and delicious meals such as summery chicken panzanella and risotto with asparagus and cannellini beans. But with no more than six ingredients per recipe, the damage done to your time and kitchen is minimized. Along with not overwhelming you with myriad ingredients and multiple steps, the price tag for Dinnerly puts it squarely in the budget-friendly category, clocking in with a cost per serving of around $5.

Subscription: The options include a Two-Person Box for $30, or a Family Box for $60, each with three recipes for the week.

Gobble takes the template from the old guard of meal delivery kits but speeds it up by prechopping and part-cooking many of the components so that all recipes have a prep time of 15 minutes or less. Despite the "fast food" angle, each menu has a sophisticated and worldly vibe. Weekly recipe choices are cleverly categorized into From the Range, From the Ranch, From the Sea and From the Earth options.

Subscription: Options range from $11.99 to $13.99 per serving, with options for two to four servings of two or three (or more!) recipes.

HelloFresh helpfully tags each recipe accordingly, whether you are allergic to (or avoiding) dairy, gluten, soy, nuts and so on. Familiarity of ingredients is key, even when applied to dishes from various world cuisines. A Hello Fresh's portion sizes are generous, going with its relatively high cost per serving (up to $10 a person). "dinner to lunch" element is a unique twist that provides the home cook a variation on tonight's dinner to serve as a tasty portable lunch tomorrow.

Subscription: Options range from $8.74 to $9.99 per serving, with options for two to four recipes per week and two or four servings per recipe, customizable along Classic, Veggie and Family plans.

We like Green Chef for its versatility in the different specific diet plans available. Green Chef offers paleo, keto, pescatarian, vegan, and vegetarian options as well as gluten-free meals. No matter which diet you're following (for health or personal reasons) you'll be able to find a Green Chef plan that works for you. Because it offers so many different diet plan choices, this also makes Green Chef one of the most versatile meal kit delivery services since you get a plethora of different tasty menu options per week.

Subscription: $12.99-$11.99 per serving for a two-person Green Chef subscription at three meals/week; $10.99 per serving for a four-person Green Chef subscription at two meals/week.

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The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

Excerpt from:
The best meal kit delivery services of 2020: Blue Apron, Freshly, Sun Basket and more - CNET

By Yang Yuan-chi and Lo Chi / Staff reporters

About 20 percent of Taiwanese with liver cancer also have a diagnosis of fatty liver disease or alcoholic liver disease, Taiwan Cancer Registry data showed.

One in four people worldwide have fatty liver disease, while the incidence rate in Taiwan ranges between 11.4 percent and 41 percent, reports released by the National Health Research Institutes showed.

The main causes of fatty liver disease are high cholesterol and ineffective diabetes self-management, which are often related to being overweight and drinking too much alcohol.

The WHO defines being overweight as a chronic condition, and people who are overweight for a long period are more likely to be diagnosed with fatty liver disease and to experience diabetes, high cholesterol, hypertension, cardiovascular disease, gout and osteoarthritis and at almost twice the frequency of those with a healthy weight, Health Promotion Administration Cancer Prevention and Control Division Director Lin Li-ju () said on Friday.

Fatty liver disease results when excess fat causes inflammation in the liver, said Hsu Shu-ting (), a doctor in the Gastroenterology and Hepatology Section of Cathay General Hospital in Taipei.

Although it does not sound like a serious condition, persistent inflammation increases a persons chance of developing cirrhosis or liver cancer by 10 to 20 percent, so it should not be ignored, she said.

People living a modern lifestyle are busy at work and lack exercise. They often eat out and take sugary drinks with their meals, which significantly increases their likelihood of developing liver cancer, Hsu said.

Drinking too much alcohol will likely lead to alcoholic liver disease, which puts people at a higher risk for cirrhosis and liver cancer at a much greater incidence rate than those with fatty liver disease, she said.

A fatty liver does not have obvious signs those with a fatty liver who experience pain or fatigue might already have severe inflammation or a tumor so regular medical examinations are needed, she added.

Most people should have an annual checkup, but someone with advanced fatty liver disease and severe inflammation should go every six months, Hsu said.

No drugs effectively treat fatty liver disease, Lin said.

Those with the condition should engage in at least 150 minutes of physical activity per week, she said, adding that aerobic exercise has been shown to reduce the fat level in the liver.

It is important to have a balanced diet to eat more fruits, vegetables, and whole grain and multigrain foods, while avoiding sweets, refined foods, foods high in salt and oil, and processed foods, Lin said, adding that a fatty liver and fibrosis of the liver greatly improve from a 5 to 10 percent reduction in body weight.

In 2017, 11,225 people in Taiwan were diagnosed with liver cancer and 8,402 people died of it, the Health Promotion Administration said, adding that by preventing or treating a fatty liver, people can effectively reduce their risk of liver cancer.

Comments will be moderated. Keep comments relevant to the article. Remarks containing abusive and obscene language, personal attacks of any kind or promotion will be removed and the user banned. Final decision will be at the discretion of the Taipei Times.

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Consuming alcohol, poor diet linked to liver cancer -

Published: 6/5/2020 10:00:22 PM

Modified: 6/5/2020 10:00:10 PM

Dr. Martin Luther King Jr. said a riot is the language of the unheard. While not condoning violence, much less encouraging it, I am compelled to observe that the sometimes-violent methods recently adopted by protestors seeking redress of long-festering social issues is, sadly, understandable. When a match is tossed into a pile of dry brush, the result is as predictable as it is tragic.

The unrest seen in many parts of our nation this past week following yet another egregious policing overreach that caused the death of a fellow citizen, a black American, is not, in my view, an overreaction.

This unrest rises from a deep foundation: more than four centuries of exclusion, injustice, emotional abuse, lack of basic human decency, and yes violence systematically perpetrated by our establishment institutions and, via our votes, by ourselves upon our fellow American citizens of differing genetic lineage.

Violence begets violence; mistreatment begets mistrust. Slavery. The lack of any meaningful economic justice post-slavery. Lynching. Jim Crow. The unrealized promise of the 13th, 14th and 15th Amendments. Separate but equal. Systemic racism. Mass incarceration. Wage inequality. Opportunity inequity. Rising from all of these, black Americans to this day have a palpable fear of being found suspect based only on the color of their skin, a fear I can never know.

Whatever the recent violence, it falls far short of the cumulative scale of these past sins, sins so long unaddressed as to embed them in the American soul. We reap what we sow, and weve been sowing a crop of racism in this nation for a very long time.

Therefore, the noteworthy news is not the violence but rather, in the face of the past, the praiseworthy restraint exhibited by the vast majority of protestors.

MARK KIRK

Unity

Rising to meat demand (May 24) is another Valley News article fostering animal cruelty. The demand for animal flesh, secretions and dead embryos is a false demand there are no nutritional needs to eat animals and therefore no ethical reasons exist to force-breed and kill animals for consumption. And Vermont Packinghouses claim of humane slaughter is a joke. Unnecessary killing is not humane.

Animal-free diets are not fads; they are the only ones humans can afford if we want a future. Popular Mechanics reported that plant-based diets are healthiest for humans, the planet and animals. The World Health Organization categorizes processed meat as a carcinogen. A number of studies have suggested that dairy products are a risk factor for prostate cancer. These science-based truths are what our family, including the dogs, live by without problems.

Kaiser Permanente, the largest health care management company in the U.S., has a 36-page ebooklet about the advantages of plant diets. Humana, the third-largest insurance company, trains doctors in plant-based health. The U.N. urges everyone to eat plant-based diets as the surest and least destructive way to slow global warming and to end hunger and starvation because 80% of farmland grows monocrops for farmed animals, croplands that in the U.S. alone could feed 800 million people. Worldwide, farmlands could produce ample food to feed all humanity healthful plant-based meals, and reduce the greenhouse gases from the farmed animal industry that drive global warming, and dramatically reduce the poisoning of the land, water and life with runoff from farming animals fed antibiotics and ground up garbage. And it would end the slaughter of 3 trillion animals annually for human food.

Why does the Valley News promote animal-based foods and print articles about slaughterhouses, for example, as if they are necessary? Why take the corporate oppressors side with language like stunning unruly animals instead of writing animals struggling for their lives? To not tell the whole story with compassion is lazy reporting.

MARGARET D. HURLEY

Claremont

My name is Keith Stern and I am announcing my campaign for a Windsor County Senate seat.

Some of you may recognize me as a candidate for governor two years ago. My platform has not changed. I want to see a more responsible budget, end Act 46, and make sure Act 250 goes back to its original goal and not become an excessively restrictive hurdle to responsible development. Above anything, the federal and state constitutions must be followed to avoid an abusive government.

Humorist Dave Barry once said that Democrats are good people with good intentions but are incompetent. They would stop to help someone change a tire and end up setting the car on fire. They have good intentions but they fail to understand how to accomplish their goals, so they end up hurting us with ineffective and restrictive laws. We can see this every day with struggling businesses, low wages and an overall cost of living that exceeds our wages. Affordable housing is a major issue here because of excessive regulations for building, high property taxes, and lack of landlord protection against destructive, disruptive and deadbeat tenants. Ultimately, it isnt the landlords who bear the cost, it is the tenants. I will work to fix these issues to create more affordable housing. At the same time, I will introduce an effective tenant protection bill as well.

The cost of health insurance is very high in comparison to other states, again due to overregulation. I will introduce a bill that will lower health care and health insurance costs.

I hope you visit my Facebook page, Keith Stern for Windsor County, and see how a vote for me will be a vote for lowering taxes, a better, more cost-effective education system, and a stronger economy.

KEITH STERN

North Springfield

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Forum, June 6: America is reaping what it has sown - Valley News

WW - formerly known as Weight Watchers - has been helping people shed the pounds for years thanks to its easy points-based system and weekly workshops.

Two women who have first-hand experience of the popular diet are Natasha Summar Allen and Louise Eccleston, who have shed an impressive 7st between them.

NATASHA Summar Allen, 33, is a stay-at-home mum and vlogger, and lives in Stalybridge with husband Andrew, 44, an administrator, and children Harrison, 10, and Layla, seven.

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Natasha says: Looking at myself in the mirror, I was close to tears. The size-16 top I was wearing was too small and had ridden up over my tummy like a crop top.

I hated what I saw, but I was so used to food being my comfort that changing my ways was terrifying.

Growing up in Manchester, I was always a size 6-8, at 5ft 7in, despite regularly tucking into my mums big portions of Middle Eastern kebabs, casseroles and biryanis.

I met my husband Andrew in June 2006 when I was 19 and studying law at Staffordshire University.

I was a size 8-10 when we met, but over the course of the next year I began to slowly put on weight as we shared takeaways together on the sofa.

I always hated the gym, so was very inactive, and my weight crept up to a size 14 by October 2007. I never felt full, and sometimes after dinner wed go to a McDonalds Drive-Thru where Id polish off three double cheeseburgers.

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I knew I was putting on weight, as I started having to buy size-18 clothes, but Andrew reassured me that I looked great.

I had our son Harrison in February 2010, followed by daughter Layla in January 2013, and actually lost weight during both my pregnancies, going down to a size 12, as I suffered with hyperemesis gravidarum (severe vomiting) and was hospitalised as I couldnt keep food down.

But after both babies, I comfort ate as I felt constantly tired, ballooning to a size 16. With two young kids, I was so busy that I didnt have time to cook for the whole family, so I began to rely on ready meals and freezer food.

It was when I finally weighed myself in June 2018 that I knew something had to change. I was 12st 2lb and a size 16-18, and when I looked in the mirror I felt unattractive and frumpy.

Although I knew Andrew loved me and was attracted to me, Id often complain to him that I hated how I looked, and it really affected my confidence.

My sister Zeinah, 35, had lost 8st on WW, going from a size 28 to a 14, so I decided to try it out for myself. I signed up online, and started using the recipe builder to make meals from scratch.

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Natasha's meals...

THEN

Breakfast: Full English with bacon, sausages and toast

Lunch: Big bowl of pasta with sauce and garlic bread

Dinner: Curry with rice and naan

Snacks: Sandwich, McDonalds, toast, sweets and cake

NOW

Breakfast: Fruit and yoghurt or porridge

Lunch: Warm chicken salad or butternut squash soup with home-made bread

Dinner: Home-made burger or curry

Snacks: Fruit

Id not cooked much in the past, but I loved making burgers, soups, or chicken and rice. Snacks would be fruit or home-made cake. I didnt drink much alcohol anyway, but I cut it out completely.

The changes felt small, but they soon stacked up, and in the first week, I lost 4lb. Over the next year, I steadily lost between 2-3lb per week.

I didnt exercise, but as a mum of two, I definitely burned off extra calories running around after the kids. When I hit my goal weight of 10st 5lb in June 2019, I was over the moon.

At a dress size 10, I could buy whatever I wanted from Topshop, and Andrew noticed a huge change in my confidence. I felt so much sexier and more attractive around him, plus I had more energy to play with the kids.

The changes felt small, but they soon stacked up, and in the first week, I lost 4lb.

I found losing weight on the plan so easy that I changed my target, and now Im a dress size 6-8 and 8st 2lb a total loss of 4st.

These days I still follow a lot of WW recipes. Ive also been posting videos on my YouTube channel of my WW meals, and theyre really taking off my food is even being featured in a new Asda advert!

LOUISE Eccleston, 30, is an events performance manager for a hotel group and lives in Richmond with fianc Michael, 32, a kitchen designer.

6

Louise says: Standing at check-in, I burst into tears of embarrassment. A member of airline staff had just asked if I was pregnant.

I wasnt, Id just put on weight. It was the final straw it was time for me to get back in shape.

As a teenager, I kept my weight down with regular dance classes, and was always around a size 10 and 9st.

When youre younger, you eat what you want without thinking about it, but looking back my diet wasnt very healthy I always loved fast food and big roast dinners.

I met my fianc Michael on a dating app in April 2014 when I was 24 and working as an events manager. Straight away we got into the habit of eating a lot together.

We had a favourite Indian takeaway and Id order a korma and garlic naan. If we were meeting friends for dinner, wed drink loads of wine and finish off with cheese.

6

Working in the hotel industry, I stay overnight at our hotels several times a month, and would always try out the restaurants, ordering steak and chips washed down with wine and a big chocolate dessert.

I never weighed myself, but over the next four years I gradually got bigger.

By the time we went on an all-inclusive holiday to Turkey in April 2018, at 5ft 7in I was a size 14 and felt self-conscious by the pool, constantly wearing a sarong.

When youre younger, you eat what you want without thinking about it, but looking back my diet wasnt very healthy.

But it didnt stop me demolishing pizza and chips and drinking sugary cocktails at night. It was when we flew home that one of the airline staff asked if I was pregnant.

Id had an amazing holiday, but it was suddenly ruined. When I got home, I stepped on to the scales and was shocked to see I weighed 12st 11lb.

Id heard of WW, and signed up with the goal of losing 3st. I did some meal planning, and shopped using the apps barcode scanner to see how many points were in food.

6

Louise's meals...

THEN

Breakfast: Bowl of cereal

Lunch: Ham and cheese baguette, crisps

Dinner: Beef burger with sweet potato fries

Snacks: Chocolate bar

NOW

Breakfast: Wholegrain toast, avocado and poached egg

Lunch: Tuna with green salad and grains

Dinner: Paprika chicken with lentils, couscous and green beans

Snacks: WW wafer biscuit and grapes

Breakfast became poached eggs and wholegrain toast, and lunch was salad. I began cooking dishes such as paprika chicken, which came in at zero points, and lasagne made with butternut squash pasta, which is lower in carbs than regular pasta.

Im not a fan of the gym, but I walked more, which made a huge difference.

The weekly WW workshops were a bit scary at first, but everyone was so friendly. I lost 1st in the first six weeks and was able to fit into a size 12, which spurred me on to lose more.

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By December 2018, Id lost 3st and was back to a size 10. Michael said I looked great but, that best of all, I seemed happy again.

We went back to Turkey in April 2019, staying in a hotel with healthy meal options, and I felt confident in my bikini.

Im maintaining my weight as a gold member and still cook WW recipes, as they couldnt be easier and they taste delicious.

GOT a story? RING The Sun on 0207 782 4104 or WHATSAPP on 07423720250 or EMAILexclusive@the-sun.co.uk

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Two women reveal how Weight Watchers alone helped them lose 7st between them - The Sun

SHE may have access to some of the world's top chefs - but it turns out, The Queen isn't too fussed by fine dining.

According to Her Majesty's former chef Darren McGrady, The Queen is not what you'd consider a "foodie" - unlike her husband Prince Philip.

2

Speaking to The Telegraph, the chef said: "[The Queen] not a foodie.

"She eats to live, unlike Prince Philip who loves to eat and would stand and talk food all day."

What's more, Darren claims Her Majesty follows a strict no-carb diet when she's eating on her own.

He added: When she dines on her own, shes very disciplined. No starch is the rule."

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The monarchs meals are healthy, low-carb affairs, usually grilled fish or chicken with two different vegetables or a big bowl of salad.

That said, The Queen still likes to treat herself to something sweet from time-to-time - and Darren claims she's a total "chocaholic".

He told HELLO!: "She is absolutely a chocoholic. Anything we put on the menu that had chocolate on, she would choose, especially chocolate perfection pie.

But, the Queen won't entertain any old chocolate - in fact, it has to be dark.

"She likes chocolate, but only dark chocolate, the darker the better," he added. Shes not a big fan of milk or white chocolate.

While it's no surprise that the Queen is partial to a little chocolate, Her Maj's former pilot has claimed that the Queen wouldenjoy a tinned Fray Bentos pie on long-haul flightsin the 90s.

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In more Royal Family news, The Queen developed a good left hook when she was young after having fights with Princess Margaret, a royal expert claimed.

And Meghan Markle has been secretly working with animal charity as it battles funding crisis during coronavirus lockdown.

Plus Princess Diana used to take Prince William and Prince Harry on secret trips to McDonalds for Happy Meal toys.

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The Queen is not a foodie and follows a no-carb diet when eating on her own, former chef reveals - The Sun