Category Archives: Diet And Food

When they ran out of boys, they turned to the Farmerettes.

In 1944, with the Second World War grinding on, Ontario farms were desperately short of labour. Ontarians had to eat, and millions of calories were also needed overseas to stop Britain from starving and keep Canadian and Allied divisions strong enough to fight. Food was an essential war industry, and there werent enough workers.

High school students were an obvious place to start old and strong enough to work in the fields, too young to fight. My grandmother wanted to join in 1944, but they only took boys that year. The next year, with the war nearly over but the need for labour more desperate than ever, it was decided that girls could work the fields, too. My grandmother got her chance. Barracked with other girls in Clarkson, Ont., near Oakville, they would be picked up by farmers at their barracks each morning, work hard in the fields all day, and be driven back. They were paid 25 an hour and could hitchhike home to Toronto on weekends. To this day, she recalls it as one of the best summers of her life the work was backbreaking and often bewildering to the city girls, but it was an experience of a lifetime.

The COVID-19 pandemic has thrown personal finances into disarray and threatens to devastate more businesses, small and large, than we can possibly guess. But these economic shocks also threaten the absolutely critical industries we need to function not merely to support our prosperity, but our survival. This isnt about our standard of living, but living. And there is no more essential industry than agriculture.

One of the great triumphs of recent human history has been the gradual but fairly steady reduction in the percentage of the total working population involved in the production of food. As recently as 150 years or so ago, even the most advanced countries could have had roughly half their productive workers directly engaged in growing and processing food. Today, that number is closer to two per cent. This is the foundation of our modern technological society the spectacular productivity gains per agricultural worker have, over time, allowed millions of people to focus their lives on other pursuits. Put another way, two per cent of North American workers feed the other 98 per cent, who are then able to do literally everything else youll find in our society.

Some of the boosts in productivity relate to advancements in knowledge the concept of crop rotation being a prime example. But the productivity of our relatively small number of agricultural workers depends on supplementing their labour with massive external inputs in the form of advanced machinery, fossil fuels, fertilizers, insecticides and tens of thousands of temporary foreign workers (TFWs).

The Farmerettes of the Second World War have been replaced by as many as 60,000 foreigners who travel to Canada under temporary work visas to assist in Canadian farms, fisheries and food processing facilities. Weeks ago, as the Canadian government was essentially closing our borders, an early report that TFWs would not be exempted led to some actual panic among agricultural producers. These workers are essential to our agricultural sector as critical as the seeds or fertilizers. The federal government quickly reversed course and said they could come, subject to a 14-day isolation period, but there continue to be reports of fewer than usual arriving, which makes sense, given worldwide fear and disruptions to normal travel.

Could Canadians do this work? Of course. My grandmother and her classmates did, after all. But that would require mobilizing tens of thousands of Canadians in a matter of weeks planting isnt far off. And these newly mobilized Canadians would need time to learn the ropes, so efficiency would suffer. Theyd also demand high wages, which consumers would end up paying for at grocery checkouts.

The TFWs are just one part of a massively complicated supply chain that our food supply depends on so complicated that even experts struggle to fully understand it. Canada is a major worldwide player in fertilizer production, for instance, but many Canadian farmers still import theirs from abroad (often from the U.S.), due to transportation costs, while much of Canadas production is sent to the U.S. Domestic production could be redirected to Canadian fields, but that would require a major logistics effort, at a time of year when railroad capacity and the commercial trucking fleet is already in high-demand.

None of the above is particularly detailed, granted, because in large part, the major industry associations and agriculture groups are themselves only now gathering essential data and coming to fully understand the possible dimensions of manpower and supply shortages, combined with possible transportation disruptions. Imagine if a bunch of railroad workers end up quarantined in a major logistics hub like Chicago. Canada does produce more food than it consumes, so by that metric, we could sustain ourselves, so long as we could continue to access the needed agricultural inputs.

But the entire Canadian agriculture sector, including food processing and packaging, exists in what is (or perhaps, was) a thriving global marketplace that has made fresh food affordable to millions at any time of the year. Ideally, that global market will continue to thrive. But this pandemic has shown us how vulnerable such systems can be. In an emergency, the best we can say with certainty is that we could probably feed ourselves, but on a diet that could potentially look very different than what weve been blessed to enjoy of late.

Right now, we dont know what that diet would look like, or whether we could grow it, process it and package it, using domestic resources and supplies. We may never have to God willing we wont but could we? Even the experts Ive spoken to this week dont know. The most optimism any of them would express was that well probably be fine, if nothing else goes wrong. Super.

Man may not live on bread alone, but bread is an awfully good place to start. Making sure we have enough is going to be a top priority of governments in the days and weeks ahead. Once were sure well have enough, you can expect a long, hard look at our system. Our food supply should never be something Canadians ever have to worry about. But here we are.

National Postmagurney@postmedia.comTwitter.com/MattGurney

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Matt Gurney: Canadians won't starve but we aren't spoiled for choice in our domestic food supply - National Post

Colorado Avalanche superstar Nathan MacKinnon says the 2019-2020 season was the first time in his seven-year career that he really, truly felt like he could win the Stanley Cup. The Avalanche were in second place in the Western Conferenceand MacKinnon, fifth overall in points, was a serious contender for the Hart Memorial MVP Awardwhen the NHL postponed its season due to the COVID-19 pandemic on March 12.

A few days ago I saw it wouldve been our last game of the year against St. Louis, he says. We were only two points back of them when the season ended, and we were rolling. It wouldve been cool to have this momentum and get everybody healthy heading into the playoffs. Hopefully we can return eventually.

In the meantime, MacKinnon is doing the only thing he can: Trying to stay in shape. The 24-year-old has a cheat code, though. A few years ago, with the help and advice of his longtime trainer, Andy OBrien (who also trains Sidney Crosby), MacKinnon constructed a 900-square-foot gym in his Nova Scotia home, about 45 minutes outside of Halifax. Its pretty secluded here and a good place to distance myself, he says. The gym is paying dividendsin-between moments when he's catching up with old friends, playing Fortnite, and improve his cooking skills.

Below, MacKinnon expounds on his social-distanced workouts, describes his mostly gluten- and dairy-free diet, and reveals what hes learned about nutrition from Crosby.

What kind of equipment are you working with in this home gym?

Nathan MacKinnon: Ive got a little bit of space for footwork and warm-up drills, plus Keiser equipment, Rogue plates, bars, and dumbbells, and Keiser bikes. My trainer Andy OBrien has been sending me programs to do. Ive been training pretty hard and I still feel good. The gym is definitely my favorite part of the house.

How long have you been working with OBrien?

I started working with him when I was 15. It got set up through my agent, who also represents Sidney Crosby. I thought that was the coolest thing ever, working with Sidneys trainer.

Every summer, its amazing how Andy comes up with new exercises. Even right now, he sent me a new program, and Ive never done any of these exercises before. Theyre challenging and work different body parts. I think anyone who works with Andy is fortunate that his workouts are always fresh and never the same. We dont really do a lot of squats or bench press. Its movement-based. Every program he gives to a client is designed for them and their specific body needs. He knows me very well at this point.

So right now, what are you focusing on at the gym?

I need to open up my T-spine and keep my torso moving. Ive had some AC joint sprains, so Ive done a ton of shoulder stuff these past couple weeks while social distancing. Im a fast-twitch guy, so also lots of movements, getting that deep burn in my quads and glutes. Im doing long bike rides after workouts too. When I workout with [Sidney Crosby] in the summer, he does lots of quick, fast-twitch stuff too, which is why hes so good at staying low.

Can you walk me through an average day over the last few weeks?

Im not setting an alarm right now. Im going to bed around midnight, which is a little later than I usually would, and get up at 9:30 or 10. Breakfast is gluten-free toast with some eggs and granola. During the season, I have a better breakfast than that, but Im alone right now, so Im not cooking anything crazy. I hit the gym around 11, do that for about an hour, might shoot some pucks or do a bike ride, play some Fortnite, and then its dinnertime. Lots of chicken, salmon, and steak, and I usually cook some asparagus, broccoli, Brussels sprouts, and sweet potato on the side. Right now, cooking is kind of relaxing for me. It gives me something to do.

How long have you been eating gluten-free?

This is my third season. I dont have an intolerance, but I do try to stay gluten- and dairy-free, and when I started this diet is when I kind of broke out. My nutrition, my sleep, everything changed for the better after that.

Normally, during the season, I dont cook as much. I started working with a chef recently in Denver and Ive gotten my bloodwork taken to analyze what works for me and what doesnt. The chef has that dataincluding that Im trying to avoid gluten and dairyand designs meals off of it. Im not a superstitious guy, so Ill eat different things for pregame meals, and will switch things up all the time.

Whats your social distancing cheat meal snack?

I love chips and guac. Ive had ice cream, too. Thats not dairy-free, so its definitely a cheat meal.

Im going to put you on the spot for a minute: Reddit found a video of you from 2011 talking about how nutrition affects performance. What was the background there? Was that for a school assignment?

Oh my God, that video. I think Hockey Night in Canada actually aired that once. I didnt even remember it at first. It was just a school project, and I had a cutoff t-shirt on, right?

You sure did.

[Laughs] My dad taught me a little bit about nutrition when I was growing up. He ran marathons and was definitely a workout addict in his 20s and 30s. I was always interested in it, and I guess I did a project on it when I was younger. Pretty funny, looking back on it.

Do you remember what you got on the assignment?

I have no idea. Well say A-plus.

You mentioned Fortnite. What else are you doing to pass the time?

Watching some TV shows and documentariesI just watched one about Einstein on National Geographic that was pretty cool. I havent been reading a ton, and I need to pick up a book here. Ive been laying around a lot, catching up with friends on the phone.

Whats the best workout tip you've learned from Sidney Crosby?

Just watching how hard he works and how disciplined he is with his nutrition and workouts is something I try to emulate. No one takes this more seriously than him; hes always thinking about different ways to train, and giving ideas to our trainer Andy. He feels like a big brother to mehes eight years older than me, and I kind of just do whatever he says.

This interview has been edited and condensed for clarity.

Real-Life Diet is a series in which GQ talks to athletes, celebrities, and everyone in-between about their diets and exercise routines: what's worked, what hasn't, and where they're still improving. Keep in mind, what works for them might not necessarily be healthy for you.

The Real-Life Diet of the WWE's Edge, An Extremely Cut 46-Year-Old Man

Nearly a decade after triple-fusion neck surgery, Edge has an entirely new outlook on healthy living.

Originally Appeared on GQ

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The Real-Life Diet of the NHL's Nathan MacKinnon, Who Changed His Diet and Became a Star - Yahoo Lifestyle

At least some good has come from self-isolating for UFC middleweight contender Ronaldo Souza amid the coronavirus pandemic.

Originally expected to take on creative striker Uriah Hall at the now-postponed UFC 249 card, Jacare for the first time in his professional MMA career was taking his diet seriously ahead of the scrapped April 18 event.

In an interview with Ag Fight, Souza explains how he was always genetically gifted and never needed to struggle with dieting, but self-isolation helped him even further to maintain weight, with all restaurants and shops closed in his neighborhood.

Because Im genetically privileged, I believe God gave me something different. Because of that, I have been dropping the ball a lot with the way I eat. I could eat anything and I would remain thin, skinny, I never lost because of my weight. For the first time, actually, Im on a rigid diet, which impressed me. My wife has been helping me, too, shes always on my case.

I always dieted. Jacare continued. But I would leave the gym, straight from practice, and go eat a burger, which I love. This time I cant leave the house because nothing is open. Im screwed. My wife got me good here at home.

Currently on a two-fight skid, Ronaldo Souza (26-8-1 NC) dropped a split decision to Jan Blachowicz in a one-fight try at light heavyweight, back in November 2019, and a unanimous decision to Jack Hermansson in April of the same year. The 40-year-olds last win happened in November 2018, when he knocked out former middleweight champion Chris Weidman.

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Jacare Souza says quarantine helped with diet: Nothing is open - Bloody Elbow

People who consume news sources like Fox News are more than twice as likely to be uninformed about the coronavirus as those who take in sources like CNN and MSNBC, according to a stunning new survey conducted by Gallup.

The Knight Foundation/Gallup poll published Thursday broke down results by news diet, which in the case of a conservative news diet meant those who cite only conservative news sources (e.g., Fox News, Breitbart, One America News, the National Review) as top sources.

On matters of opinion, the splits were predictable, with 94 percent of the Fox News category approving of President Donald Trumps coronavirus response, and 71 percent saying the media is giving the deadly global pandemic too much attention.

But on a key matter of fact regarding the Covid-19 disease, the results were devastating. A full 57 percent of the conservative news consumers falsely believe that the coronavirus is less deadly than or as deadly as flu, versus only 28 percent of those with a liberal news diet believing the same statement.

Even the most optimistic current data shows the coronavirus is many times deadlier than the seasonal flu.

The surveys definition of liberal news diet is somewhat dubious as well, as it doesnt include equivalent outlets to the conservative category theres no DailyKos or The Nation. The poll defines liberal news dieteers as those naming only liberal news sources (e.g., MSNBC, The New York Times, CNN, Vox) as top sources.

But despite the criticism that Fox News has encountered over its coverage of the pandemic, the studys authors say its partisanship that drives the information gap:

The partisan difference concerning the lethality of COVID-19 does not appear to be an artifact of echo chambers or filter bubbles. The root cause for this misperception seems more nuanced. Partisans exposed to countervailing messages through a mixed media diet were as likely to know the correct answer about the deadliness of the coronavirus as those exposed to a one-sided media diet. During this time of potential national crisis, Americans tended to believe the messages and messengers matching their partisan identities when a discrepancy over basic health facts arose.

Motivated reasoning the tendency to find messages we want to believe as more convincing appears to be the primary driver of this partisan gap. Democrats were more inclined to believe messages from messengers who characterized COVID-19 as a grave threat. In contrast, Republicans tended to believe the messages from messengers who said COVID-19 was not as great a threat as the media and experts were predicting.

On the other hand, a mixed news diet for a Republican would almost certainly include Fox News, the highest-rated cable news channel by far. Partisanship may explain why a person is receptive to a message that is grossly and demonstrably false, but does not explain why a certain set of news sources would deliver that message. And this analysis leaves out the fact that Democrats and those without a partisan leaning are each twice as likely to believe the thing that is correct, which is also a powerful form of persuasion.

The consequences are also not equivalent. Falsely believing the coronavirus is much less deadly than it actually is has an entirely different effect on behavior than correctly believing it is actually much deadlier than the flu does.

Have a tip we should know? [emailprotected]

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Stunning Poll: Those with Conservative News Diet Like Fox News Twice as Uninformed on Coronavirus Deadliness - Mediaite

Normally I devote this blog to kid-specific food issues, but something has been bugging me for a few weeks now, and I feel the need to vent. I hope youll indulge me, and that youll also share this post if it resonates with you. Heres whats been on my mind.

In this very anxious moment, we Americans are clearly finding solace in the warm embrace of comfort food.

Were doing so much stress baking that grocery stores areselling outof flour and yeast, while sales of potato chips, cookies, popcorn, pretzels, and candyare booming. Only yesterday, the New York Times published a story titled I Just Need the Comfort: Processed Foods Make a Pandemic Comeback. And when a Food Network judge recentlyjokedthat by day four of quarantine, he was pouring ice cream directly onto his pasta, over 23,000 people liked his tweet, with many confessing their own stress-driven food transgressions everything from tortilla-wrapped, chocolate-glazed bacon to lunches of pecan pie.

Ironically, we really ought to be eating an especiallyhealthydiet right now, as some expertsurge, to boost our immunity. But in the middle of a global pandemic, it feels almost comically tone deaf to tell people to consume more kale and turmeric.

Maybe thats why other nutrition experts have loosened the reins. A respected pediatric dietitian recentlywrote, [I]n our present situation, Im releasing the idea of having perfect balanced meals and healthy snacks all the time. Truth be told, Ive got plenty of chips, cheesy crackers, and cookies in my pantry right now. I even ate two homemade chocolate chip cookies for breakfast. In answering the question Is it OK for my kids to eat nothing but mac and cheese right now?, Virginia Sole-Smith, the child-feeding expert for theNew York Times,responded: Emphatically, yes. Give yourself permission to enjoy all the carbs, too, if youre so inclined.

Comfort food is having its moment because all of us, even those with relative means, are feeling decidedlyuncomfortable right now.Putting aside the threat of a deadly virus, millions are now facing job insecurity or actual job losses. College and retirement accounts are dwindling alarmingly. Those who still have jobs are struggling to work remotely, usually without childcare. Apartments and homes that once seemed reasonably spacious now feel stifling, with every family member sheltering in place. And even those with decent health insurance must ask for the first time: If someone in my family gets seriously sick or injured, will our hospital even let us in the door?

Its enough to make anyone snarf down cookie dough, and not just because we associate delicious food with happier times. As I learned in researchingKid Food,chronic stress can trigger unhealthy eating on a biological level. Cortisol, the stress hormone, not onlyincreasesour appetite overall, it contributes to specific cravings for unhealthy foods loaded with fat and/or sugar. Sleeplessness, too, has been found to stoke our appetites, while alsoelevating our levels of endocannabinoid a neurotransmitter chemically similar to the compounds in marijuana that give smokers the munchies. A recentstudyfound that sleep-deprived subjects (and doesnt that describe all of us these days?) were particularly unable to resist hyper-palatable foods like Doritos, Cheetos, and ice cream.

The only silver lining is that no one is judging our questionable food choices right now. If a PBJ on white bread is all you can muster for your kids dinner, youve been absolved: Parenting and self-care need to look different right now, and we have to be OK with lowering some of the bars, a dietitiantoldtheTimes. If youre fattening the curves by gaining the COVID 19, dont beat yourself up. Weight fluctuations are an entirely normal response to our lives being very different right now,soothesa health and beauty influencer.

In a society that engages in its share of weight shaming and competitive parenting, I applaud this newly forgiving, just-do-the-best-you-can spirit. But theres also an implicit understanding that once this crisis is over, well put away our Bundt pans and get our act together. [P]ost-pandemic, well see the return of running clubs and crowded gyms, theChicago Tribunepredicts. There will be plenty of time to shrink muffin tops and get back to sensible eating.

And this brings me to the crux of what has me so agitated: the inherent class bias at work.

Because for millions of low-income Americans, there wont be any return to the gym, the running club, or sensible eating. Not only do these families typically have less access to healthier food and safe spaces for exercise, they werealreadyenduring the very same pressures now driving more affluent Americans to overeat unhealthy food: job insecurity, cramped living spaces,poorer sleep, a dearth of childcare, and lack of assured access to medical care.

So when Sole-Smith compassionatelyadvisesin theTimes, A global pandemic is not the time to pressure yourself to control your weight, all I can think is: If crushing stress was the hallmark of your daily life even before the pandemic, when exactlyisa good time to focus on healthy eating and exercise?

Americas poor diet is theleading cause of poor healthand is responsible formore than half a million deathsper year. And if our current comfort food bender demonstrates anything, its that when peoples sense of security is fundamentally threatened, theyre very often compelled to seek relief and pleasure in unhealthy food.

But without a reasonable living wage, affordable housing, reliable childcare, and accessible healthcare, huge swaths of Americans never had that sense of security in the first place. So how can we realistically expect them to find the time, resources, and mental space to truly take care of themselves?

We dont know what this country will look like when the pandemic recedes, but Id like to think that after enduring months of isolation and collectively facing a once-in-a-century-level threat, we might emerge with a new sense of solidarity and kinship with our fellow Americans. We might even be more accepting of social policies that are compassionate instead ofpunitive.

Its a tall order in this fractured political climate, I know. But we could at least have a chance if more affluent Americans never forget what it felt like when their familys fate was out of their control, when crushing stress kept them awake at night, and when they found a moments solace in a handful of cookies or a bowl of ice cream.

Bettina Elias Siegelblogs atThe Lunch Tray, where this piece originally appeared, and is the author of Kid Food: The Challenge of Feeding Children in a Highly Processed World.

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What anxiety baking says about socioeconomics and a poor diet - Food & Environment Reporting Network

The key to living longer could be to eat a healthy, balanced diet - including at least five portions of fruit and vegetables every day - as well as regular exercise. But you could boost your life expectancy by adopting a low-fat weight loss diet, it's been claimed.

You can slash your risk of an early death by eating a healthy, balanced diet, according to the NHS.

Regular exercise is also crucial to maintaining a healthy body weight, it added.

If youre a smoker, quitting smoking could cut your risk of dying early, while taking a daily multivitamin may boost your life expectancy.

Making small lifestyle changes could help you to live longer. One of the key aspects to your longevity is your weight.

READ MORE: How to live longer - add one spice to your cooking to extend your life

Weight-reducing diets, usually low in fat and low saturated fat, with or without exercise, may reduce premature all-cause mortality in adults who are obese, said the scientists.

By implication, our data supports public health measures to prevent weight gain and facilitate weight loss using these types of diet, they added.

Eating a healthy, reduced-calorie diet is the best way to reduce your risk of obesity, said the NHS.

But, it's also crucial that you include regular exercise into your daily routine.

Everyone should aim to do at least 150 minutes of moderate-intensity activity every week.

Meanwhile, Joining a local weight loss group, or taking up social exercise classes may help you to lose weight.

Eating a diet rich in whole grains, vegetables and fruits could also help you to live longer, according to Harvard Medical School.

A strong social network is also important to boost life expectancy, it added.

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How to live longer - the weight loss diet that could lower your risk of early death - Express

Meat has been a motif in my writing, both fiction and non-fiction: My novels feature roast pork sandwiches, lamb lollipops, Bisteccas, wild boar ragus, mixed roasts, and other carnivorous encounters. I have written features on men with monikers such as the worlds most famous butcher and Dr. BBQ. Ive published many of my own meaty recipes, including those for chicken cutlets, bolognese, standing rib roast, and fried lamb chops. In my numerous Italian adventures, Ive eaten raw sausage in the back of the Tuscan butcher shop, spooned and swallowed two-bites of a lambs brain in a Florentine trattoria, and consumed the neck of a chicken I watched a contadina snap, stuff and cook. Had enough?

All that said, Im not married to meat. I dont drool upon hearing the word bacon nor do I eat burgers topped with some other meat. I dont all-you-can-eat anything. My eating habits, thanks to all of those Italian experiences, are safely described as Mediterranean. I believe in eating well as a means of being well, and this involves variety, appropriate portions, lots of water and little-to-no sugar. And it was this notion that I eat well and live well and look pretty good (for a guy my age) that kept me from considering any changes to my diet.

But the term 'plant-based' kept coming up in my readings and conversations. Iatedinner with a celebrity chef at a plant-based Mexican place and thoroughly enjoyed it. And when I was connected with Lucy Danziger here at The Beet, I had an idea for an article: Meat-eater goes plant-based for a week. Seven days sans anything to do with eating animals. Im guessing Ive never gone more than a single day in my whole life without consuming something animal-oriented. I wasnt sure what to expect. Heres how it went:

The first thing I did was go to Sahadis near my home in Brooklyn for an array of Middle-Eastern inspired roasted vegetables, cooked grains and a vat of hummus to dollop on everything. (This was in safer times when going out was not an act of aggression.) I stocked up on their dry goods: nuts and seeds and dried fruits. This got me, happily, through the weekend (abetted by a good amount of pricey wine I splurged on to accompany dinners). I was more concerned with the weekdays, especially as Ive been eating meat and cheese sandwiches at midday forever. Ive taught writing at a college in Midtown East for years, but I hadnt really explored my neighborhood eateries, though I was aware of the numerous fast-casual places opening up and even a brand new one with plant-based plastered on the window.

I went there first, Le Botaniste, and tucked into a Tagine soup stocked with toothy veggies and bold flavor. I was also easily able toorderplant-based bowls at Naya and Dig, respectively, both satisfying and flavorful. On other days, I went to hot bars and loaded up on bean salads, hunks of avocado and quinoa.My big takeaway was how easy it was to find plant-based options within a few blocks and how enjoyable it was to eat them. I certainly did not miss my meat sandwiches...

Dinner at home during the week was a concern in a few ways: 1) Cooking dinner is one of my daily pleasures; 2) I have meat or fish almost every night. One of my deviations from meat-forward meals is pasta, but theres usually some meat in the base and always some cheese on top. Instead, I went with an egg-free pasta with aglio e olio (garlic & oil) with parsley, peperoncino, and toasted bread crumbs instead of cheese. Totally worked. Another night I had black bean tacos with scallions and brown rice (and a lot of hot sauce). I also made the soup I've served to myvegetarian friends over the years: Ribollita, an Italian bread soup with cabbage, white beans, and tomatoes. And then I had it again. All of the meals were hands-on and fun to make with the type of results that keep people cooking at home. Yes, I kept drinking that fancy wine all week long.

Dinner out had me skeptical. The Mexican plant-based place where Id eaten, Bar Verde, was owned by achef (Matthew Kenney)who had a plant-based pizza joint next door, Double Zero. I mean, I can live without cheese on my sandwiches and, if necessary, not sprinkled on my pasta, but no cheese on pizza! Come on, now. My skepticism mushroomed (plant-based pun!) when I learned that the cheese on plant-based pizza comes from cashews. Cashews? Of course, I tried it, and, yeah, it was pretty good, as was the pie itself, with roasted fennel and red peppers and sauteed cannellini beans. Id get it again, but what I am running back to Double Zero for is the shockingly goodcacio e pepe!

Cashew cheese on pizza...Okay, fine. Cashew cheese in cacio e pepe? No way. Yes way. It was so good, creamy and flavorful, consistent as the real deal. Perfectly made, too, which helped. Im thinking about it right now...

By the end of the week, Id dropped five pounds I didnt know I had available to drop. But most importantly, I felt really good: sharp and spirited, great energy. Id also broadened the palette of my palate, engaging so many foods and flavors thatId simply avoided or ignored. Its just nice in general to break away from routine and to try new things, so I felt good about that, too. I eased back into eating meat when the week ended, but Ill never be the same meat-eater again. I will simply eat less for now and, perhaps, none at all at some future point. Imagine that? I never could have until my plant-based week. I might have to change the focus of my writing...

Andrew Cotto is an award-winning novelist and regular contributor to the New York Times. A lover of Italian cuisine, he shares his experience as a meat-eater going fully plant-based for a week:He hosts a food and wine reading series every Saturday night at 6 p.m. ET featuring excerpts fromhis novel,Cucina Tipica: An Italian Adventure.This week features a plant-based meal so tune in.

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Novelist Andrew Cotto on Giving Up Meat and Dairy for a Week. - The Beet

Bollywood movie star Richa Chadha is a vocal advocate for veganism after transitioning from vegetarianism to a fully plant-based diet two years ago. In an interview with VeganFirstDaily, the celebrity, originally from Dehli, opens up about theinspiration behindher switch and her tips for success.

Richa, a life-long vegetarian, decided to finally quit all animal products after she "realized the dairy industry functions very differently from when our parents were consuming dairy and poultry products in terms of mass production and numbers." She came to this decision after watching documentaries and researching the devastating effects that animal agriculture has on the earth's environment. Although she says that she had difficulty forgoing cheese and butter in her day-to-day life, sheswapped outcow'smilk for almond milk in her tea and began to notice that going without these products made a positive difference in her skin and hair.

Although Richa admits on her Instagram posts that she doesn't care for cooking,while on set, she always comesarmed with a few prepared snacks in case craft services doesn't have anything vegan. Her go-tofoods are nuts and protein bars, for any moment where she's in a pinch and can't find a dish without meat or dairy. Besides staying prepared for situations where you might not be able to find vegan options, here are Richa'sadvice for people who may be thinking about going vegan:

1. Use your Logic: "We are human beings we are not meant to consume milk from another mammal. We are not built to digest something thats so heavy on the body. And with growing research, we notice that today so many people are lactose intolerant."

2. Why not give it a try:"Its very difficult to convince your moms and dads that ghee, butter and paneer have to go - but once you choose that option and see how light it is on your system, I dont think therell be any going back!"

3. Going plant-based is better for your long-term health: "Its a myth that you wont get calcium if you dont drink milk. We dont even know the quality of the dairy products we are consuming today because cattle are pumped with steroids and hormones to keep them pregnant and lactating. These are things one MUST know. We end up consuming all kinds of chemicals and steroids for the sake of having milk. Its part of the package because its already in the cows body."

Richa closed the interview byimploring more people in her home country of India to give veganism a try. She notes that there are only about fifteen or twenty thousand vegans, despite there being an estimated 400 million vegetarians in the country. She advises other Indians to try the lifestyle "without punishing yourself if you can manage to stay true to the cause and stay dairy-free in the long run, it has amazing health benefits."

Read the full interview with VeganFirstDaily here.

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Richa Chadha on Why She Went Vegan - 929nin.com

What do Halle Berry, Lebron James, Kim Kardashian and Tim Tebow have in common? Well, aside from their seven-figure follower counts, they've all jumped on the keto diet bandwagon at one point or another.

Salmon is an excellent go-to protein and a source of healthy fats to enjoy on a keto diet.

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The high-fat, ultra-low-carb regimen rose to fame for its fat-burning effects, although it was initially developed and used clinically in the treatment of epilepsy. Going keto isn't for everyone, and you'll want to consult your doctor or a dietitian before you dive head-first into this eating plan.

Once you've got the all-clear, prioritize the most nutritious foods to avoid making classic keto diet mistakes. Keep these must-have healthy keto diet foods in mind next time you head to the grocery store.

Avocado is a keto-diet staple and, given the nutrients this fruit packs (yes, avocado is a fruit), it's no surprise. Avocados are high in healthy, unsaturated fats, which can help lower LDL cholesterol if they replace saturated fats, according to Harvard Health Publishing.

This popular fruit is also high in fiber, a crucial nutrient that can help lower your risk of heart disease and diabetes, according to the Mayo Clinic. Fiber will also keep your digestion regular, which is an issue that many people face when following the keto diet.

Avocado carb counts, according to the USDA:

While the term "net carbs" hasn't officially been defined by a major nutrition organization, it's typically used to refer to the carbs your body actually digests. To calculate net carbs, take the total carbohydrates in a given food and subtract its fiber and any sugar alcohols.

Salmon is an excellent source of both protein and unsaturated fat, which can help you feel satiated, according to Frances Largeman-Roth, RDN. A 3-ounce serving of salmon provides about 17 grams of protein, with about 3.4 grams of fat, according to the USDA.

This fish is also high in omega-3 fatty acids, Largeman-Roth adds. These fats (which are also found in walnuts) are beneficial for your brain and eye health, yet most Americans don't get enough. Omega-3s can also help ease inflammation, according to the Mayo Clinic.

Salmon carb counts, according to the USDA:

Albacore tuna, bluefish, herring, mackerel and sardines are a few other seafood options that you can incorporate in a healthy keto diet. In some cases, these options are also more affordable than raw salmon.

In moderation, red meat is totally OK on a nutritious keto diet. Beef is high in protein and can add some variety to your weekly menu. But whenever possible, pick grass-fed cuts. Grass-fed beef (rather than grain-fed) is generally higher in omega-3 fatty acids and antioxidants like vitamin E, according to the Mayo Clinic.

Grass-fed beef carb counts, according to the USDA:

If you prefer leaner protein options (or can't find grass-fed beef at the store), consider chicken or turkey. Poultry is high in protein but lower in calories because it contains less fat.

Keto diet or not, eggs are a great way to kick your morning off with a nutritional start. While eggs do contain cholesterol, having an egg a day is safe yolk included for just about everyone.

With fewer than 100 calories each, eggs are a great source of fat and protein, according to the USDA. They're also high in choline, a nutrient that helps your body digest fat and keeps your nervous system functioning properly, according to the National Institutes of Health (NIH).

Egg carb counts, according to the USDA:

If you're following a keto diet, there's no reason to go with low-fat cheese options. Instead, opt for a whole-milk feta. Feta is generally low in calories with only about 75 per ounce and full of nutrients like calcium and vitamin B12, according to the USDA.

Although it doesn't get as much attention as vitamins C or D, your body needs vitamin B12 for red blood cell formation, according to the NIH. This vitamin is also important for healthy brain function.

Feta cheese carb counts, according to the USDA:

If you're not a fan of feta, full-fat Swiss cheese or gouda are also good sources of vitamin B12 and low in carbs.

Like cheese, yogurt made with whole milk is a great source of protein and fat plus, it makes for a convenient snack, Largeman-Roth says.

Because it's fermented, yogurt is also a great source of probiotics, according to the Mayo Clinic. Probiotics are good-for-you bacteria that support your gut microbiome, which keeps digestion healthy and can even affect your mood.

Yogurt carb counts, according to the USDA:

Butter is a standard keto go-to and can fit into a healthy keto diet especially in baked goods, Largeman-Roth says but you'll need to eat it in moderation, as it contains saturated fats.

As with beef, consider choosing grass-fed or organic butter when possible. Grass-fed and organic varieties generally contain a higher ratio of healthy, unsaturated fats, according to an April 2017 study published in Foods. Plus, organic butter may also be higher in omega-3 fatty acids.

You can also try ghee, Largeman-Roth says, a clarified butter that's shelf-stable and free of lactose. Like butter, you'll want to use ghee in moderation, as it's high in calories and contains some saturated fats.

Butter carb counts, according to the USDA:

Coconut oil is used in plenty of keto recipes as a way to boost the fat content of your meals, according to Largeman-Roth. If you're new to the keto diet, you'll probably want to have a jar of coconut oil in your pantry.

But don't overload every meal with this keto-diet staple. "While these fats are fine in moderation, coconut oil contains saturated fat, which several studies show can lead to heart disease," Largeman-Roth says.

Coconut oil carb counts, according to the USDA:

With less than 4 grams of total carbs and about 20 grams of fat per serving, according to the USDA, pecans are definitely a keto-friendly nut.

Pecans are also a good source of zinc, providing about 12 percent of your daily recommended amount. Zinc supports your immune system and may even shorten the length of a cold, according to the Mayo Clinic.

Pecan carb counts, according to the USDA:

Almonds and walnuts pack just 6 and 4 grams of carbs per ounce, respectively. You can even combine the three to make your own DIY trail mix.

Along with nuts, seeds are another low-carb, high-fat snack that fit perfectly onto the list of healthy keto diet foods. Pine nuts they're actually seeds, despite the name have only about 5 grams of carbs and 17 grams of fat per ounce, according to the USDA.

A one-ounce serving will also supply about 16 percent of the magnesium you need. Magnesium supports healthy nerve and muscle function, according to the NIH, and also helps your body properly process protein.

Pine nut carb counts, according to the USDA:

If you can't find pine nuts at your local grocery store, you can also try chia or flax seeds, both of which are high in fiber and unsaturated fat.

While the keto diet is fat-dominant, you shouldn't neglect leafy, non-starchy vegetables. Leafy greens are not only low in carbs, but they provide plenty of essential nutrients that promote brain function and heart health.

Kale is definitely worth adding to your shopping cart when you're hunting for the healthiest keto foods, Largeman-Roth says. Kale is particularly high in vitamin K, which promotes healthy blood flow throughout the body, according to the NIH.

Kale carb counts, according to the USDA:

Buying a variety of leafy greens is never a bad idea, especially considering they're all low in carbs. Mix up your kale keto salads with some spinach, arugula or romaine.

Brussels sprouts are another low-carb veggie option for people following a keto diet, Largeman-Roth says. Brussels sprouts are a great way to get some vitamin C into your diet, providing about 83 percent of the daily recommended value in one cup, according to the USDA.

We always hear that vitamin C can support healthy immune function. But it also helps your body restore other antioxidants, according to the NIH. And with fewer carbs that vitamin C-packed fruits, Brussels are a more keto-friendly way to get a dose of this important antioxidant.

Brussels Sprouts carb counts, according to the USDA:

Add even more variety to your veggies with cauliflower, cabbage, broccoli and asparagus, Largeman-Roth says.

While high-carb fruits like apples, oranges and bananas are pretty much off-limits on a keto diet, blueberries are low on the glycemic index, meaning they're low in sugar and carbs, according to the New Hanover Regional Medical Center.

Blueberries are also a good source of vitamin C and K, providing about 16 percent and 24 percent of your daily recommended amounts respectively, according to the USDA.

Blueberry carb counts, according to the USDA:

Strawberries, blackberries and raspberries are also low in sugar and carbs, which earns them a spot on the list of healthy keto diet foods.

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The 13 Healthiest Foods to Eat on a Keto Diet - LIVESTRONG.COM

Sitting around at home all day, with easy access to the biscuit tin, isnt exactly conducive to hitting those health and fitness goals, but fortunately theres a clever wellness programme that can help, even during these turbulent times

What if there was a little health and wellness expert inside your phone helping you navigate these choppy waters to hit your goals?

And not just an expert that helped you keep you away from the treats cupboard so that you can strut out of these crazy lockdown times in your skinny jeans but one that helped you see things differently?

One that helped you break bad habits (3pm tea and biscuit break, anyone?) and change negative behaviours so that you feel happier, healthier and more positive?

Well there is. That little expert is called Noom.

Noom isnt just another diet plan, its a health and wellness programme that uses habit-changing psychology and small goals to help you live a healthier lifestyle and lose weight for good.

Noom is an ever-evolving app that continues to add to the user experience, from remembering past meals for easier food-logging to sending you little motivational high fives.

The Noom app is easy to use and always by your side, using cutting-edge technology to accurately monitor your progress and provide expert advice and analysis to keep you on track.

But what really differentiates it from other products on the market is the programmes focus on behaviour modification for sustainable results.

And weight loss is just the start. The Noom programme is the first step to preventing or improving other chronic and pre-chronic health conditions like diabetes and hypertension.

Noom combines the power of technology with the empathy of real human weight loss experts to deliver successful behaviour change and sustainable weight-loss results.

Over 80% of Noom users have made progress on other weight-loss plans only to gain it all back, but this psychology-based programme teaches you how to identify and change the habits that have been holding you back.

Youll get weekly, individual one-on-one goal setting and support from your Goal Specialist, who is trained in cognitive behaviour therapy (CBT).

Once you have passed your 14 day trial, youll have 24/7 access to your Group to share your daily struggles and successes, as well as daily access to your Group Coach to work through any issues and get kudos for your accomplishments.

The program is modelled after the CDCs diabetes prevention programme (the Centers for Disease Control and Prevention is the USs leading national public health institute), and Noom has had a number of articles published in peer-reviewed scientific journals demonstrating the programmes effectiveness.

Each Noom user receives coaching from professionals trained in cognitive behaviour therapy (CBT), meaning Noom delves deeper to help you understand your personal barriers, goals and areas of opportunity for change.

During the first week of the programme, your Goal Specialist helps you identify your Ultimate Why.

More often than not, a users Ultimate Why it is not just to lose weight, but a much more personal motivation, like being healthy for the kids or feeling more confident.

Each week the Goal Specialist works with your to create a personalised action plan based on your Ultimate Why, current progress and individual life circumstances.

Cognitive Behavioural Therapy (CBT) might sound scary, but its really not. CBT is essentially a goal-oriented talking therapy and is widely used in therapy to help people manage mental and physical health problems by changing the way we think and behave.

Its most commonly used to treat anxiety and depression, but can be useful for health problems including insomnia, IBS, post-traumatic stress disorder and obsessive compulsive disorder.

Trigger > Thought > Action > Consequence

Nooms coaching model is based on CBT, addressing patterns of thinking and/or behaviour to help you identify the behaviour chain (Trigger > Thought > Action > Consequence) behind your unhealthy habits.

By better understanding your behaviour chain youll gain a better understanding of where you struggle and where you can make positive changes.

Brooke: I knew Noom was going to be different from the very beginning. When Noom asked me what my weight loss goals were, I said, you know, 35 pounds. Then, Noom asked me well, why do you want to lose 35 pounds? I was a bit surprised to be asked the question, but I answered, I want to be more healthy. Then Noom asked me, why did I want to be more healthy? I had to think about it again. Eventually, we got to what Noom calls my Ultimate Why that I wanted to be at my optimal weight because I wanted to make really smart decisions about family planning. If I want to have a second baby, I dont want for my weight to be a deterrent if I want to get pregnant again.

Annie: I wasnt really expecting just how much more positive I would feel about my life in general. So, having sort of that success with weight loss and the scale, made me realise that there are a lot of areas in my life that I could do better in. Because I felt really great about the success I was having on the scale.

Emily: The biggest win for me with Noom Id have to say is how I feel. My energy level has gone up. Even when the weight loss is slow and stubborn which its bound to be in any programme you get a lot of inspiration from your group. You get a lot of inspiration from your coaches. Its there for you all the time. Anytime you wanna pick up your phone or go on your computer, and login, and look for some inspiration its right there.

How to Join

Head to the Noom website, complete a brief survey and youll be presented with a personalised package. After a 14-day trial youll be introduced to your Goal Specialist and billed for the programme, which starts from 12.42 per month if you sign up for 12 months, 25 per month if you sign up for four months, or 49 for a single month.

To find out more see noom.com

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Noom: The Clever Diet App that Breaks Bad Habits | The - The Resident