Category Archives: Diet And Food

Youve probably come across the wordAyurvedarecently (your bestie swears by herAyurvedic morning routine,and your yoga teacher told you that she only eats according to her dosha). But what exactly is it...and is it just a fad? Before you dismiss the Ayurvedic diet as another version of the clean eating trend, you should know that this Indian philosophy has actually been around for thousands of years.

This ancient philosophy of holistic healing is based on the belief that health depends on a balanceofmind, body and spirit. This delicate equilibrium is achieved by following the guidelines and ideas written down in 5,000-year-old Vedic texts. Ayurvedic principles remind us that we are self-healing creatures and that we can maintainor regaingood health by choosing healing foods, a balanced lifestyle and inner calm, writes Vedic scholar Acharya Shunya inAyurveda Lifestyle Wisdom.

Eating healthy, wholesome foods is one of the main pillars of Ayurveda. Another important aspect of this intricate wellness system? Being in tune with your dosha. (More on that below.)

According to Ayurveda,the universe is made up of five elements:vayu (air), jala (water), akash (space), teja (fire) and prithvi (earth). These elements combine to form three different doshas, or life energies: Vata (space and air), Pitta (fire and water) and Kapha (earth and water).

The three doshas are present in all of us, butwe each have one that is more prominent, while the other two should be in an equal (but often shifting) balance. Optimal health is achieved when the doshas are balanced.

Once you know your dominant energy force, you can eat specific foods for your dosha that will nourish your body and promote balance. You can also avoid foods that will cause imbalance, which Ayurveda considers to be at the root of many diseases and health issues, including poor digestion, bad sleep, anxiety, skin problems and more. Confused? Heres an example: Pitta is made up of the fireelement, so someone with that dosha should avoid foods that would fuel that fire (say, a spicy enchilada) since this would throw the elements out of balance.

For an extensive guide to eating for your dosha, check out TheAyurvedicInstituteanditscomprehensive list of foods toeat and to avoid.You can also find an abbreviated version of this below. (Note: Because Ayurveda is such an ancient program, there may be some variation from one source to another.)

The best way to uncover your dosha is to meet with an Ayurvedic doctor, who can suggestwhich foods to eat to achieve optimal balance. You can also discover your dominant energy with this easyWhat Is Your Ayurvedic Dosha?quizor by reading up about each dosha to see where you may fit. Here are some general characteristics:

Vata

Pitta

Kapha

Vata

Pitta

Kapha

Ready to start cooking? Start with one of thesedelicious Ayurvedic recipes.

Following an Ayurvedic diet isnt just aboutwhatfoods you eatbut alsohowyou eat them. Here are some guidelines to keep in mind:

When to eat

Cook food mindfully.Typically, making dinner involves a quick trip to the grocery store, coming home and realizing weve forgotten a key ingredient, and then a mad dash to get something on the table before 9 p.m., all while turning the kitchen into a giant mess. Its not exactly a Zen activity. But for those following an Ayurvedic diet, cooking should be a tranquil experience. Ayurveda recommends preparing fresh foods in a slow and relaxed manner in a spirit of joy and with the keen anticipation that will make the salivary glands and other digestive juices flow, says Shunya.

Make each meal an event.Time to bust out the fine china. Yep, even if youre eating solo. Set the stage for your meal with beautiful, clean and inspirational crockery, advises Shunya. Put some music on in the background (she recommends wind chimes) and consider lighting a candle or having some fresh fruits or flowers as a centerpiece.

Dont eat too quickly and remember to chew your food.Its all about being mindful about what youre eating and how it tastes, as well as allowing your digestive system to do its thing. (But dont eat so slowly that your food becomes cold.)

Dont eat too much...or too little.This one is tricky since the right amount of food depends on the person. Shunyas advice? Eat until you feel pleasantly satiated. When you walk away from the table, you should not have any discomfort in your abdomen, your breathing should be comfortable and your mind should feel content. Only you know where to draw the line. If youre not sure how to do this, try to stop eating just before youre full. (Its OK to feel a little bit hungry after a meal.) Still need some help? Imagine your stomach is divided into four parts: two are for solids, one is for liquids and the last one you should keep emptysothat everything digests appropriately.

Avoid mutually incompatible foods.Certain foods should not be eaten together, per Ayurvedic principles. For example, milk and vegetables, egg and meat, chicken and honey, lemon and tomato. Another bad combo? Raw fruit with cooked food (so go ahead and cancel that pineapple pizza order). These bad combos can upset the digestive system and cause unnecessary strain to your body.

Drink water consciously.You know youre supposed to drink eight glasses of water a day to stay hydrated, but because youreusually busy,you totallyforget andoften go for long stretches without drinking anything at all and then gulp a giant glass in two minutes flat. (Hey, us too.) Well, did youknow theresan Ayurvedic way of drinking water? Per our friends atVasanti Health, sipping water slowly and deliberately throughout the day is much more beneficial to your body than sudden gulping. Ideally, this water should be room temperature or warm(notice-cold).

Cook with ghee.This clarified butter should be your main cooking medium.Gheehas a super-high smoke point, which makes it great for sauting. And because it has no milk proteins or lactose, its easier for sensitive stomachs to digest. (Dont worry, it tastes like butter.)

Alejandro Junger,M.D.,internist and founder of wellness companyClean, is a big proponent of the Ayurvedic diet. I have witnessed the benefits and I think it is not a risky thing to try when looking for solutions, especially when other methods have not worked, he tells us. Whether its sugar balance, hormonal balance, weight loss, immune strengthening or improving digestion, Ayurvedic intervention through dosha dietary guidelines reaches every cell in the body.

Theres a lot to like about the Ayurvedic diet. It focuses on nutrient-rich whole foods, which experts agree is beneficial to your health. It also minimizes processed foods, which are typically lacking in fiber and nutrients. Finally, the Ayurvedic diet encourages mindful eating (so no more scarfing down an energy bar for lunch). And while research islimited,one small study from the University of Arizonafound that participants whofollowed an Ayurveda-based program (which included dietary changes and yoga classes)experienced an average weight loss of13 pounds overnine months.

As for potential drawbacks? The diet can be confusing to follow. The lists of foods to eatand toavoid are quite extensive, and noteveryone can adhereto the diets suggestions for when to eat and how much. It can also be difficult to accurately determine yourdosha, soyou run the risk of not following the diet correctly.

Ifyou are suffering from a particular health issue, the diet shouldnt replace advice from a medical professional. Per Dr. Junger, I believe that no treatment or approach is good foreverything. But, he tells us, theres certainly no harm in tryingit.

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The rest is here:
What Is the Ayurvedic Diet, and Wait, Whats This About Eating for My Dosha? - Yahoo Lifestyle

How I reduced my video usage and replaced it with books

Is it possible, given that someone has an impenetrable will, to stop watching videos? Maybe, but videos are addictive: an immersive experience where all you have to do is sit back. I grew up with Netflix taking Blockbuster, YouTubes rise to fame, and anime on the screens of every Asian teenager (including me).

From my childhood to my teenage years to adulthood, I consumed videos endlessly. If I wasnt playing games, I was watching videos, and I often wasnt playing games. Id click a video, and when it ended, choose the next video from the suggestions sidebar. Then I would go into an infinite loop of videos until I realize Ive watched a bunch of videos about something I didnt care about and didnt need to know. A said something about B behind their back and C watched but kept quiet, and D roasted them for not contributing, but E also wants to stay out of the drama and doesnt take any responsibility, so the comment section grills them.

Ive developed a sickness for videos. Well, not for videos themselves, but for the experience of endlessly watching videos. This type of consumption has lost its allure. I cant watch video after video after video anymore: Im too aware of how much time Im wasting. You can make the argument that Im learning something from every video, and its true, every video teaches something. But theres an opportunity cost to it: you could be learning more.

And it also doesnt change the fact that theres a state of pure passivity that you eventually reach, a state where your mind is not conscious of anything youre doing anymore. You click because you cant handle the void.

Maybe Im unfair, perhaps some people watch every video with a genuine active interest, with the curious electricity of a mind absorbing and adding information and creating a clearer mental model of the universe. But I dont think so. Im sure that others have the same brain-drain feeling after getting lost in a hedonic loop.

I tried to quit videos all at once a little over half a year ago. But I kept facing the blank space, the void. Having nothing to do terrified me so much that I couldnt do it. If I were a strong man, I would face the void, the darkness. But Im not. I cant handle being alone with my thoughts. Maybe for a little bit, and perhaps even better than most people can. I meditate for twenty minutes every day, which Im sure improves my ability to be alone.

But still, left for too long, Ill go back to watching videos. I couldnt quit all at once, so I decided to set some rules to reduce my usage. I didnt want to stop watching videos altogether anyway.

So I set some rules for myself:

The most valuable resources on YouTube for me were exercise form and routine videos, podcast clips like Joe Rogan, and videos about books that Bill Gates recommends (and others like that). I now never get addicted to watching one video after the next. Theres only a certain amount of learning I can do before it gets boring, and it gets boring fast. And so I rarely touch YouTube except to listen to music, in which case Im letting it play in the background while I do something else.

The sitcoms-only rule comes from my personal experiences with TV. I found that dramas like Game of Thrones stir my feelings, interest me in the plot, and leave my mind wanting more, probably why its so popular. Sitcoms do the opposite. They make me feel good, and they barely have a plot; I can more easily stop myself from watching another episode.

On weekdays, I have breakfast and lunch at work, so I dont watch Netflix there. And often, I have dinner outside (sadly, I dont have a family to come back home to, so I eat with friends). This means that on weekdays, I watch one episode of a sitcom, and on weekdays, I watch two or three. It took me 7 months to complete The Big Bang Theory, despite it being the only show I watched the entire time. One of my friends laughed because she could finish a season per day. Thats okay; Im trying to reduce my usage, not increase it.

What did I do with the extra time? I started taking exercise seriously. I went six days a week. Four days at the gym, two days running. After work, I spent more and more time at the gym because I was afraid of going home only to have nothing to do. Avoidant, yes, but it resulted in positive behavior, and Im grateful for that.

At this point, you might be wondering: Why dont you just become comfortable with the void? Ill be honest: Ive tried, and its hard. I dont know if anyone has ever tried to sit in a room by themselves without doing anything, away from technology, from books, from any possible stimuli, but not only does it make me feel like Im wasting time, my thoughts rampage in a chaos that I know I can stop by doing anything. I still try, though. Like I said before, I meditate for twenty minutes every day. But thats not enough for me to become comfortable sitting in a room silently, after all, monks do meditate for hours on end to achieve that state.

I started reading more, a lot more. I read 70 books in the past half a year. Okay, fine, I wont brag. There are many novellas and poetry collections on that list that inflate that number. And most are regular-length, easy-to-read novels that only take a few hours to finish. I intentionally read books I was comfortable with because I was now reading for entertainment (unlike when I was reading non-fiction to learn).

My friends call me a voracious reader. We live in a society where content has become shorter and more passive: from books to movies to videos to TikToks. Were losing the ability to read long-form content, including me. A few months ago, it wasnt easy for me to read. I spent a long time trying to muster the concentration, and even longer absorbing the stories.

The reading has made my friends think Im a disciplined man. But Im not. Reading is reading, and I do it for the same reasons everyone else watches Netflix: to escape the void. But Ive learned a lot, things I wouldnt have found. From fiction, I learned of the mutual suffering we all experience. And I never got that sick-to-the-stomach feeling of wasting my life away. Ive improved my concentration, not just for reading, but I can now concentrate on a task for hours on end without stopping, which has, in turn, made my writing better.

My rules arent unbreakable. If my friends wanted to watch something with me, Id gladly do it. But as a general rule, I follow my rules. I read instead of watch.

Im happy with my video diet. Feel free to copy it, mold it, carve it into your own life.

More here:
The Netflix and YouTube Diet That Changed My Life - Medium

The rise of plant-based diets seems like a win for those who decry eating meat. But some vegan groups claim the halfway step of vegetarianism is ineffectual if you really care about animal cruelty, climate change, or your own personal health.

An article in the Guardian last year asked Why do people hate vegans?, suggesting that the recent popularity of the looser term plant-based is because it avoids the perceived rigidity and high-mindedness of veganism. After all, who wants to be told by some hippy know-it-all that your wine was actually fined using fish bladder or the connective tissue of cows? The same spirit lay behind Paul McCartneys campaign for everyone to try meat-free Mondays which saw any decrease in meat-eating as a step in the right direction.

Yet many animal rights groups argue that halfway steps arent enough and that full veganism is the only justifiable stance. For example, a recent article on the PETA website questioned whether eating cheese might actually be worse than eating meat, and SAFE encourages members to go dairy-free. Even if youre simply going plant-based for health or environmental reasons, there are questions about the efficacy of vegetarianism.

A confronting cow (Photo: Getty Images)

The primary difference between vegans and vegetarians is whether or not they eat eggs and dairy products. Both of these commodities require only the female of the species (the cow or the hen). So what happens to all those young males?

In the dairy industry, young bulls make up the majority of the bobby calves and are separated from their mothers at birth then killed for their meat. Of the 4.6 million calves born in New Zealand each year, around 40% are bobby calves. This wasteful slaughter has led local researchers to investigate allowing bobby calves to survive longer or using them for producing wagyu meat.

The position of animal rights activists on this issue was captured well by Joaquin Phoenix in his recent Oscars speech:

We feel entitled to artificially inseminate a cow and steal her baby, even though her cries of anguish are unmistakable. Then we take her milk thats intended for her calf and we put it in our coffee and our cereal.

The situation for male chicks in the egg industry is similar to their bull counterparts they are killed soon after hatching. Whats more, the quality of life for the hens that survive is probably worse than for cows (at least, the grass-fed cows primarily grown in New Zealand). Despite our country moving away from the tiny battery cages of old, the colony cages widely in use are still very crammed.

The response to these criticisms is usually to point out that life in nature isnt all that cruelty-free either. If cows and chickens lived in the wild, they would be hunted by other animals, catch diseases, and die young. Perhaps their deaths should not distress us as long as they are quick and their lives in the interim are relatively painless? Yet even if the morality of factory farming is put aside, there are other issues with dairy and egg production that affect us directly.

Cattle farming is widely acknowledged as having a large contribution towards climate change primarily through the methane that cows burp out as they feed, but also the emissions associated with growing cow feed, transport, deforestation for farmland etc. While this may provide a reason for non meat-eaters to feel smug, vegetarians may find they are throwing rocks from within a glasshouse. Research by the Environmental Working Group (EWG) in 2011 found that cheese can also be a high-emission food.

Full Lifecycle Greenhouse Gas Emissions from Common Proteins and Vegetables (Environmental Working Group, 2011)

The problem with cheese is that you need a lot of milk to create it four litres per kilogram for a soft cheese (paneer) and upwards of eight litres for a hard cheese (eg parmesan, which also requires a long ageing time). However, the EWG results have been seen as biased (they are an activist/lobbying group) and a summary of more recent studies has suggested that a) emissions vary widely depending on how a commodity is produced and that b) cheese causes fewer emissions than any variety of meat (when you consider serving size rather than per kg).

Dairy milk itself has its own problems in a New Zealand context, since Fonterra is the second-largest user of coal in the country (the company uses it in its milk-drying facilities, though is gradually moving to wood pellets). However, vegans might find the replacement milk products they use have their own problems for example, almond milk is often made from Californian nuts (they provide 80% of the world market), but it is hugely water-intensive for such a drought-affected state and also requires the use of 60% of US commercial bees (often resulting in massive die-offs).

The Guardians investigation into this area suggested oat milk was the best alternative (with soy milk a close second).

Fonterras dairy factory at Darfield, Canterbury (Photo: Fonterra)

Did you know that Formula One champion Lewis Hamilton and both Serena and Venus Williams are vegan? The idea that high-performance athletes function best without animal products was boosted by the documentary The Game Changers, though some have argued its a biased work since its main producer, James Cameron, has a heavy investment in plant-based faux meats and fake cheeses.

There are now a glut of Netflix documentaries that promote veganism for example the Joaquin Phoenix-produced What The Health, Forks Over Knives and Cowspiracy. Unfortunately these films also share a fair amount of pseudoscience. What The Healthclaims drinking milk causes cancer (there is no evidence for this) and that eating just one an egg a day can be as bad as smoking five cigarettes for life expectancy (a huge exaggeration). It also posits a conspiracy by the global dairy industry to question the unhealthiness of the saturated fat in butter and cheese (less clear, though its that true many scientists have fought back against pro-saturated-fat claims).

There is some evidence that both vegan and vegetarian diets do reduce the risk of cardiovascular disease, but current evidence puts them at a similar level of healthiness to the Mediterranean and New Nordic diets. In fact, the vegetarian diet is often judged to be better since it provides easier access to essential nutrients such as calcium, phosphorus, vitamin D and B12 (being low in the latter in particular is a risk for vegans unless they take supplements or ingest enough foods fortified with B12).

All in all, the best health advice remains similar to what weve been told for decades eat more vegetables and fruit, while reducing your intake of processed food. Vegetarians do seem to have a healthy diet that is relatively easy to sustain and they come close to vegans in terms of their impact on the environment. There is nonetheless a strong case for veganism, especially in terms of animal welfare just as long as you dont believe everything you see on Netflix.

The Spinoffs food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and theyre excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.

The Bulletin is The Spinoffs acclaimed daily digest of New Zealands most important stories, delivered directly to your inbox each morning.

Continue reading here:
Should vegetarians bite the bullet and go vegan? Lets weigh up the evidence - The Spinoff

ST. LOUIS This versatile dish can be served as an entre salad or can be turned into a low carb main. Ahi tuna is divided into two different species: yellowfin and bigeye. For our recipe we will use yellowfin. You can usually find it frozen at your local grocery store and it has many health benefits (including being high in Omega-3s and vitamin B12).A seared tuna steak is a bit different than canned most are used to. Ahi comes in a whole, beautiful raw steak that holds its form much easier than other kinds of fish. Ahi Tuna can be cooked rare and safely consumed provided the manufacturer has handled it under USDA guidelines. Of course eating any undercooked seafood could increase your likelihood to contract a foodborne illness, but these instances are rare. The best part of this recipe is the zucchini noodles or zoodles. They are a fun way to get the texture and mouthfeel of pasta without the extra carbs. Kids and adults love zoodles and this is a great way for children to get extra veggies into their diet. Zoodles can be briefly cooked or served raw, its up to your preference. A.J. Moll

Ingredients:

4oz Ahi Tuna Steak, semi thawed

cup Zucchini, processed through spiralizer or 1 cup if choosing a main dish.

cup shredded carrot

cup red bell pepper sliced into rings

Scallion to garnish

Optional cup Romaine chopped if serving as a salad

Kosher Salt, Cracked Black Pepper, Juice of one lemon, 1 Tsp Olive Oil to season Salmon

Dressing, we recommend prepared sesame ginger dressing found in your local grocery.

Directions:

Get a stove top grill super-hot or use a cast iron pan. Drizzle oil and lemon on semi-thawed fish. Season with Salt and Pepper. Grill the salmon each side for 2 minutes. The center should be pink. Allow 5 minutes to rest and cut thin with a very sharp knife. While the fish is resting prepare the veggies. If you choose to serve the zucchini hot, then briefly cook the zoodles in boiling salted water just before plating. Assemble the dish. Lettuce first if choosing the salad option. Next plate the zoodles. In corners of the plate add the carrots and pepper rings. Add the ahi tuna slices and arrange in the center of the plate. Garnish with scallion and serve dressing on the side. For more recipe Ideas follow @Chef_AJ_Moll on Instagram

To learn about Saul Mirowitz Jewish Community School and where Chef A.J. Works:

Saul Mirowitz Jewish Community School

Company Kitchen Food Services

TOWN AND COUNTRY, Mo. - February is all about romance and National Chocolate Month. Fondue is a wonderfully romantic dining experience that you can create at home or at our restaurant. Melted chocolate in a fondue pot with cakes and fruit dippers is The Melting Pot's favorite way to celebrate National Chocolate Month.

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Recipe of the Day: Ahi Tuna Zoodler - KSDK.com

People who experience heartburn at night may find that it is painful and disrupts their sleep.

There are a few common causes of heartburn at night, which include consuming particular foods, eating too close to bedtime, and taking certain prescription medications.

Heartburn at night or worsening heartburn symptoms may be a sign of gastroesophageal reflux disease (GERD).

Many simple home remedies can help ease the symptoms while a person works with a doctor to find a more permanent solution.

In this article, learn about the possible causes of heartburn at night, as well as how to treat them.

Heartburn occurs as a result of food and acid leaking from the stomach up into the food pipe, or esophagus. Experiencing heartburn at night may mean that a person ate too soon before going to bed.

As a person swallows their food, it passes through the esophagus and into the stomach through a band of muscle called the esophageal sphincter. The esophageal sphincter acts as a valve to the stomach, keeping food from moving back into the esophagus.

Sometimes, the esophageal sphincter may fail to close completely, allowing acid and food to leak from the stomach up into the esophagus. When this occurs, it causes the burning sensation that people call heartburn.

Heartburn at night can occur as the person lies down to sleep or while they are sleeping.

When someone eats while either sitting or standing, the force of gravity helps keep acid and food inside the stomach during digestion, making symptoms less likely.

However, when the person lies down, their position can make it easier for the stomach contents to leak back up through the esophageal sphincter.

Several other risk factors contribute to heartburn at night, including:

It is common for women to experience heartburn during pregnancy, even if they did not frequently experience it before becoming pregnant.

Research from 2015 notes that 1745% of women experience heartburn during pregnancy. It can occur for many reasons, including the added pressure inside the body, weight gain, and changes in hormones and stress levels.

Most of the time, dietary and lifestyle changes can help control heartburn symptoms.

However, if home remedies prove ineffective for pregnant women, or they cannot take certain medications, they should speak to a doctor about other options.

Many home remedies and nonprescription medications may help people deal with heartburn at night.

Over-the-counter (OTC) medications, such as antacids or acid reducers, may help treat occasional digestive upsets and heartburn.

Antacids work by neutralizing the acid in the stomach, providing relief from symptoms. There are a few different OTC antacids to choose from, including:

Acid reducers work to decrease the production of acid in the stomach. There are two main types of acid reducers: proton pump inhibitors (PPIs) and histamine antagonists (H2 antagonists).

A few different OTC acid reducers are available, including:

Similar medications may be available with a doctors prescription.

These OTC medications can help relieve heartburn, but they are not long-term solutions. Anyone using OTC medications for heartburn relief should talk to a doctor if the symptoms last for more than 2 weeks.

If heartburn at night is becoming a regular issue, it is best to see a doctor for a diagnosis and to discuss long-term treatment options.

Some home remedies can relieve symptoms in the meantime. These include:

People may notice that their symptoms get better if they sleep on their left side. Some believe that this helps relieve pressure on the stomach, making it less likely that stomach acid will leak into the esophagus.

For people who sleep on their back, heartburn may occur if stomach acid leaks from the stomach back into the esophagus as they lie down.

In these cases, the person can try to reduce their symptoms by using gravity and elevating the head and chest higher than the lower abdomen.

Specially designed wedge pillows are one way to keep the upper body more upright during the night. Alternatively, a person can try raising the upper half of the bed slightly. Safely placing cinder blocks, bricks, or wood beams under the head of the bed can help.

The National Institute of Diabetes and Digestive and Kidney Diseases note that simply placing extra pillows under the head will not help. The goal is to raise the entire upper abdomen to allow the force of gravity to keep stomach acid down.

Excess weight puts more pressure on the abdomen and can increase the risk of heartburn.

Losing weight, if necessary, may help relieve symptoms. Pregnant women should not usually try to lose weight, however, so they should speak to a doctor about other options.

Sometimes, wearing tight, restrictive clothing puts pressure on the abdomen, making heartburn more likely.

People may find it beneficial to wear loose fitting pajamas to bed rather than restrictive clothing, such as bras, compression shirts, or items with tight waistbands.

Eating too late in the night may also cause symptoms to flare up. It takes time for foods to pass through the stomach and further into the digestive system after eating.

People who eat closer to bedtime and experience heartburn may wish to try ending their last meal at least 23 hours before they go to bed.

Eating a large or high fat meal in the evening may mean that the body is still trying to digest the food by bedtime.

Switching to smaller or lighter meals later in the day may help reduce the risk of heartburn in some people.

The authors of a 2014 study recommend that people eat no fewer than three meals each day but aim for four or five. They reason that people who eat more frequently will have smaller meals.

Some foods may be more likely than others to trigger heartburn. Common food triggers for heartburn include:

Keeping a food journal and noting which foods cause heartburn can help people eliminate problematic foods from their diet or avoid eating them in the evening.

Smoking may contribute to heartburn. Smoking irritates the esophagus, and it may also relax the esophageal sphincter and increase stomach acid.

Smoking can also cause forceful coughing, which may aggravate heartburn in some cases.

Heartburn is a common side effect of many different medications. If a person starts getting heartburn at night soon after they begin taking a new medication, the drug could be the cause.

Anyone who suspects that their symptoms are a side effect of a medication should talk to their doctor. It is essential not to stop taking any medication without consulting a doctor first.

Experiencing heartburn at night is common, especially if a person eats too late in the evening.

People can treat occasional bouts of heartburn by using OTC antacids or making simple lifestyle changes.

Anyone who regularly experiences heartburn at night or notices the symptoms getting worse over time should see a doctor. The doctor can help identify any underlying conditions, such as GERD.

Continue reading here:
Heartburn at night: Causes and remedies - Medical News Today

Posted: Feb 17, 2020 / 12:39 PM CST / Updated: Feb 17, 2020 / 12:39 PM CST

At Windmill Wellness Ranch we desire to heal the entire individual, not just the addiction or behavior. We treat underlying issues, such as trauma, depression, anxiety and other mental health or neurocognitive issues. We work to improve the physical, mental, emotional, spiritual and relational health of the individual and family. We help you discover your authentic, whole self and bring your entire person into balance.

We strive to work towards the integration of body, mind, and spirit. We believe the body provides valuable information and we work to increase somatic awareness and connection to your physical body through mindfulness, breath, and movement. We have two massage therapist available weekly for an additional charge. We have two chefs on-site to provide fresh entrees that are culinary masterpieces. The menu is full of incredible dishes, knowing that the body feeds the mind. We encourage a nutritious and healthy diet and work with patients to increase awareness of sugar intake, while also working to restore and build a healthy gut. We encourage meditation, mindfulness and relaxation techniques.

Windmill Wellness Ranch utilizes the outdoor and natural setting of the center to help patients connect with nature and mother earth. Studies have shown that time in nature has a positive effect on mood and aspects of cognitive function, including working memory, as well as a dampening effect on anxiety. Patients are exposed to blue light each morning to help balance their circadian rhythm. Patients can participate in nature hikes and explore the grounds and wildlife with staff. Those that are ready for outdoor off-site activities will enjoy places like Perdenales Park, Canyon Lake, and local surrounding areas.

We want to help the body restore itself to its natural, authentic state to facilitate healing, recovery, health, and longevity.

Today, I can safely become all that I am meant to be.

Sponsored by Windmill Wellness Ranch. Opinions expressed by the guest(s) on this program are solely those of the guest(s) and are not endorsed by this television station.

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Detox To Rehab With Windmill Wellness Ranch - KXAN.com

What is mycoprotein? Derived from a type of fungus, mycoprotein is best known as the key ingredient used in Quorn products. When processed, it has a high protein content, realistic texture, and is versatile enough to be made into a wide range of vegan and vegetarian meat products. But how does mycoprotein really compare to meat, and is it sustainable?

Myco refers to mushrooms, but mycoprotein is not a mushroom. Its made from a filament-like fungal biomass known as Fusarium venenatum.

Mycoprotein is processed for food via fermentation, followed by steaming, chilling, and freezing. When prepared this way, it yields a food that has a texture similar to chicken breast. It took 20 years of research and development to produce mycoprotein this way.

In the early 1960s, scientists were concerned about how the predicted global population growth would lead to widespread food shortages. British industrialist Joseph Arthur Rank, chairman of the Rank Hovis McDougall (RHM), a major manufacturer of cereals, sought to find a new food that could feed the growing population.

Rank and research director Dr. Arnold Spicer agreed that the food would have to not only be nutritious but also taste good. They eventually concluded that a fungus micro-organism could be the best possible solution, thanks to its filamentous cell structure.

In 1967, they discovered Fusarium venenatumin a garden in Marlow in Buckinghamshire, four miles away from their research lab. It was labeled A3/5 until 1974, when the UK Food Standards Committee named it mycoprotein. A decade later, it was approved for food use in commercial products. Mycoprotein was designated as GRASGenerally Recognized As Safeby the U.S. FDA (Food and Drug Administration) in 2002.

According to a review in the journal Current Developments in Nutrition, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. One hundred grams of mycoprotein contains 11 grams of protein, six grams of fiber, and zero grams of cholesterol. One study found that regular consumption of mycoprotein can lower cholesterol, due to its high fiber content.

It can also aid in muscle synthesis, control glucose and insulin levels, and increase satiety.

Mycoprotein is rich in essential amino acids (EAA), the building blocks of protein. Its EAA composition as a percentage of protein is 41 percent, higher than most other meat substitutes.

Today, mycoprotein is most commonly known as the primary ingredient in Quorn products. Quorn originally used egg albumin as a binder in its meat substitutes, but many new products are vegan thanks to recent innovations in food technology. Its range includes nuggets, burgers, fish fillets, mince, and deli slices.

Quorn sausage is used in UK bakery chain Greggs popular vegan sausage roll and its nuggets are served at Pizza Hut UK. Earlier this year, it partnered with the international fast-food chain KFC to launch the Original Recipe Vegan Burger, which features a bespoke Quorn fillet.

Tony Davison, head of global foodservice & QSR at Quorn, said in a statement: The chance to co-create exceptional food with an iconic brand like KFC is a pleasure, to see the results launched with such enthusiasm is fantastic.

In August 2018, the brand announced that it would invest 7 million for R&D on new vegan products. Quorn is currently sold in 19 countries. It opened the worlds biggest meat alternative production facility in Northeast England in 2018.

Quorn is currently the only brand that uses mycoprotein, but that may change in the near future. Swedish startup Mycorena recently developed a mycoprotein product called Promyc.

The fungi-based protein has a fibrous, meat-like texture and neutral flavor. It could be used to make nuggets, burgers, and meatballs. While not on the market yet, the company recently raised 429,000 and opened a new facility.

In contrast to Quorn, founder and CEO Ramkumar Nair envisions Mycorena as an ingredient brand, available for all food companies who want to produce high quality and tasty vegan food products.

Glasglow-based food tech startup 3F Bio is also producing mycoprotein. Its signature Abunda product is made using a zero-waste process. Like Mycorena, the company aims to be a mycoprotein supplier. Last July, it was announced as one of ten partnersincluding meat alternative brand Vivera and cell-based protein startup Mosa Meatin a large-scale European biorefinery called Plenitude.

Funded by 3F Bio and a 17m grant from Bio Based Industries Joint Undertaking under the European Unions Horizon 2020 program, Plenitude aims to make vegan protein more affordable. The Ghent-based factory will be capable of producing an initial 16,000 tonnes of plant-based protein annually. If successful, capacity could be as high as 50,000 tonnes per year.

How sustainable is mycoprotein compared to animal-based meat? According to the Food and Agriculture Organization (FAO) of the UN, raising livestock generates 14.5 percent of all global greenhouse gas emissions.

A life cycle analysis of Quorns mince found that the meat substitute generates 48 percent of the global warming potential of ground beef. An analysis published in the 2016 review Sustainable Protein Sources and certified by the Carbon Trust revealed ten times less embedded land, carbon, and water use. The Carbon Trust works with businesses to develop sustainable strategies.

According to Mycorena, Promyc uses up to 20 times less water and 5,000 times less land than meat. While 1kg of beef emits 25kg of carbon dioxide (CO2), pork emits 9kg, chicken 5kg, and tofu 1.5kg, Promyc emits just 1.1kg of CO2.

Mycorena lowers its carbon footprint further through its production process. The fungi are made via a fermentation process thats fed with waste from industrial food production.

Quorn recently added carbon footprint calculations to its product packaging. The data is checked and validated by the Carbon Trust.This is about giving people the information needed to make informed decisions about the food they eat and the effect it has on our planets climatein the same way that nutrition information is clearly labeled to help inform decisions on health, a Quorn spokesperson said in a statement.

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What Is Mycoprotein? Meet the Vegan Meat Ingredient of the Future

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What is mycoprotein? Best known as the ingrdient in vegan and vegetarian Quorn products, how sustainable is it and is its nutrition comparable to meat?

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Kat Smith

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LIVEKINDLY

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What Is Mycoprotein? Meet the Vegan Meat Ingredient of the Future - LIVEKINDLY

TYLER After someone released one of its monkeys recently, an exotic animal rescue center in Wood County is closing permanently.

Located near Mineola, Mini S Exotic Zoo, also known as Conservation & Advocacy For Rare & Endangered Species, announced its closure in a Jan. 29 post on Facebook.

On Jan. 26, an 8-year-old capuchin monkey was let out of its habitat, and authorities located the monkey the next morning about a mile from Mini S Exotic Zoo, Wood County Sheriff Tom Castloo said.

Michelle Smith, owner and operator of the zoo, was able to return the animal to its enclosure.

Capuchin monkeys are familiarly known as organ grinder monkeys and have been used in numerous movies and television programs.

In the Facebook post, Smith addressed the impact of the incident on the animals.

This illegal act puts the animals' lives in danger as they could not survive without heat, water and proper nutrition. Amazingly and with much expert help and search crews, we were able to safely return them into their protected habitat with nutritious diet, Smith wrote. We cannot allow animals and humans to be abused and endangered after spending 25 years of rescuing and protecting.

Smith said the zoo is closing to protect its animals and staff, and they working to find homes for the animals in safe and secure environments.

According to its Facebook page, Mini S Exotic Zoo is a U.S. Department of Agriculture licensed facility and private educational touring site that houses exotic wildlife from across the globe. The center is a USDA- and Texas Parks and Wildlife-compliant facility.

Smith gave her appreciation to those who supported the rescue center and the schools, colleges, vet tech programs, vet offices, Scout programs and people who helped the zoo succeed.

With everyone in our hearts you have all given me the best reward in life, sharing and helping these magnificent beings, Smith said.

Castloo said the break-in of the rescue center is under investigation.

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Private zoo in Mineola to close after recent break-in that released monkey - Longview News-Journal

Hospital food has a reputation for being disappointing. Sad, bland meals often made up of a slab of meat, mushy buttered vegetables, and rice cooked in chicken broth. Even at their best, hospital canteens overall appear to be lacking in healthy, vegan options. Recently, five nonprofits have partnered to help hospitals remedy this.

The Plant-Based Hospital Food Coalition is a joint effort between the Physicians Committee for Responsible Medicine (PCRM), the Humane Society of the United States (HSUS), Oldways, Health Care Without Harm, and Meatless Monday.

Each group has experience with helping institutions adopt more plant-forward menus. According to PCRM, the coalition will reach out to all hospitals in New York state, mail resources, and offer guidance in adding more plant-based options to the menu.

The Physicians Committees Hospital Toolkit has the different steps a hospital can take to adapt menu options, win over the staff, and educate the patients. The Physicians Committee has countless healthy plant-based recipes to share and has worked to share the advice of other hospitals that have already made the transition to those that are just beginning, the organization told LIVEKINDLY in an email.

PCRMa nonprofit which counts more than 12,000 members from the medical communityhas bolstered laws that guarantee vegan options for hospital patients.

In October 2019, the Washington D.C. Council introduced the Healthy Hospitals Amendment Act of 2019. The proposed bill would ensure that Washington D.C. hospitals provide plant-based meals that are low in saturated fat, sodium, and added sugars. PCRM supported similar legislation in California. Gov. Jerry Brown signed the law guaranteeing hospital patients and prison inmates healthy vegan options in September 2018.

This year, PCRM will help New York hospitals introduce plant-based meal options. Governor Andrew Cuomo signed bill S1471A/A4072, which guarantees vegan options at mealtimes, into law last December.

The group also offers chef training and toolkits to help hospitals make the transition through its Make Hospitals Healthy campaign.

Oldways, a nutrition nonprofit, also helps hospitals provide healthier, plant-based food through its Oldways Plant Forward Plates Healthcare Toolkit. This year, it has waived the fee for its toolkit to encourage more hospitals to make the transition.

Meatless Monday promotes cutting out meat once a week for health and sustainability. The initiative is also offering free resources to hospitals this year. The largest public healthcare system in the U.S. NYC Health+Hospitals, as well as other healthcare systems nationwide, promote Meatless Mondays.

Healthcare facilities are realizing the benefits of providing more plant-based options.

Healthy, plant-based meals can help individuals fight heart disease, diabetes, and obesity, according to Dr. Susan Levin, Director of Nutrition Education at PCRM. Research has suggested they can help protect against cancer as well.

A 2018 study by the World Cancer Research Fund (WCRF) found that red and processed meat increase the risk for various forms of cancer, including colorectal, lung, stomach, and pancreatic. Conversely, a plant-based diet can reduce the risk for cancer by as much as 40 percentand it also reduces the risk of heart disease.

Professor Martin Wiseman, WCRF Internationals Medical and Scientific Adviser, called the evidence on processed meat clear-cut.

The data show that no level of intake can confidently be associated with a lack of risk. Processed meats are often high in salt, which can also increase the risk of high blood pressure and cardiovascular disease, he said.

Red and processed meatsteak, hamburgers, bacon, deli cold cuts, and morehave also been linked to an increased risk of heart disease.

Heart disease is the number one killer in the U.S. It was responsible for 840,768 deaths in 2016, according to the American College of Cardiology. Death rates have also experienced an 18.6 percent increase from 2006 to 2016.

Research suggests following a plant-based diet can mitigate some of the risk factors associated with heart disease. These include high blood pressure and inflammation.

Dr. Kim Williamsa vegan cardiologist and former president of the American College of Cardiologyexplained in an interview with Health Science that a plant-based diet comes with additional benefits.

Hypertension shows one of the fastest improvements following the adoption of a plant-based diet, he said. This way of eating also lowers cholesterol and insulin requirements so that type-2 diabetes improves dramatically. And as a result, the reliance on medication decreases. In short, all of the major risk factors are diminished with plant-based nutrition.

Recent research has uncovered that a whole foods, plant-based diet can effectively reverse the side effects of type-2 diabetes. In a trial conducted at the National Institute for Diabetes and Endocrinology in Slovakia, patients were able to safely reduce their medication. Over the course of the trial, some stopped taking their medication completely while others experienced weight loss.

PCRM recently awarded Adventist Health Howard Memorial in Willits, California the Leadership in Hospital Food certificate for adopting the Healthy Food Options in Hospitals policy issued by the American Medical Association (AMA). It calls on hospitals to eliminate processed meat and offer healthy plant-based options.

Anna Herby, RD, CDE, is a registered dietitian and certified diabetes educator, saidAs a healthcare facility, we see this not just as a way to help our patients heal and reduce their risks for negative health outcomes, but also as a platform to educate.

The hospital also provides patients with the resources to continue eating healthy at home, including nutrition counseling, a five-week series on diabetes, and an upcoming healthy cooking program.

Plant-based options are also better for the planet. Animal agriculture is responsible for 14.5 percent of all greenhouse gas emissions, according to the Food and Agriculture Organization of the UN.

Additionally, livestock grazing takes up 26 percent of the worlds ice-free land. Feed production accounts for 33 percent of land use. Clearing forests for grazing or croplandsuch as what is being done in the Amazonalso releases carbon dioxide into the atmosphere.

Healthcare Without Harmone of the groups that has formed the coalitionis a nonprofit that works with healthcare systems to reduce overall meat consumption. According to the group, 69 percent of hospitals in its network of more than 1,200 are working to reduce meat. Thirty health care facilities have signed its Cool Food Pledge to reduce carbon emissions. This represents more than 35 million meals annually.

A plant-based menu can also be more cost-effective. According to PCRM, St. Joseph Health System in Sonoma County, California, saves $5,000 a year by serving meat-free meals.

HSUS has provided culinary training to more than 11,000 large-scale food service operations, including 95 healthcare facilities.

Karla Dumas, director of HSUS food and nutrition, tells LIVEKINDLY the menu changes are fueled primarily by heath, followed by staff and patient demand, cost savings, and environmental impact.

She added that with the abundance of evidence-based research regarding the health benefits of a plant-based diet, hospitals recognize that they need to take the lead by offering more options to patients and staff.

As well as that, it saves money. Dumas continued: more foodservice operators are finding that the majority of plant-based ingredients are less expensive than animal-based ingredients.

Baptist Health South Florida, which has worked with HSUS, sees 1 million patients annually. It now sees an average of 40 percent of customers choosing plant-based meal options. At Virginia Mason Memorial Hospital cafe in Washington, the menu is now 50 percent plant-based. Prior to working with HSUS, it offered zero vegan options.

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Hospitals Are Finally Going Vegan Thanks to This Coalition

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The Plant-Based Hospital Food Coalition is helping U.S. hospitals provide more vegan meals with healthy plant-based foods.

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Kat Smith

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LIVEKINDLY

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Hospitals Are Finally Going Vegan Thanks to This Coalition - LIVEKINDLY

A new fad diet includes consuming no water or liquids of any kind for many hours or days at a time, which is dangerous. (Dreamstime/TNS)(Photo: Dreamstime / TNS)

A new fad diet making the rounds on wellness influencer Instagram wont actually help you lose weight. And it could cause dehydration, urinary tract infections, kidney stones, organ failure even death.

Its called dry fasting. It goes beyond what most of us would consider fasting abstaining from solid food or liquid calories and requires consuming no water or liquids of any kind for many hours or even days at a time.

Instagram and other social media sites have provided a glossy new platform for extremely dubious health and nutrition claims. Posts about dry fasting often tout the need to heal or rest or reset your kidneys, or boost their filtration. In practice, what dry fasting will do is make you look a bit more toned, because your body is using up the water in your cells for energy.

Even more dubious claims suggest that dry fasting forces your body to burn toxins, or fat, or inflammation, or tumors. It does not. When you stop feeding your body calories, it breaks down muscle and fat. The toxic byproducts of that breakdown process build up in your system, requiring extra hydration to flush them out.

In other words, if youre abstaining from food, your body needs more water, not less.

Experts agree: There is no dietary or nutritional reason to go on a dry fast.

I dont recommend it at all, said Dr. Pauline Yi, a physician at UCLA Health Beverly Hills who regularly treats patients in their late teens and early 20s. She said intermittent fasting and other fasting-type diets are a popular topic with patients, and she has no problem with people trying them out.

But I also tell them when youre fasting you have to drink water, she said. You cannot go without hydration.

The majority of the human body is water. Your individual water consumption needs depend on your height, weight, health and the climate, but generally speaking, Yi said people should be consuming at least 68 ounces almost nine cups of water every day.

Cary Kreutzer, an associate professor at USCs schools of gerontology and medicine whose area of expertise includes nutrition and diet, says digestive systems arent meant to have extended breaks. She likened making your kidneys go without water to letting your cars engine run out of oil. You can basically burn out some parts of the car that youre going to have to get replaced, she said. You dont want those replacement parts to include your vital organs.

Another unintended consequence of dry fasting: It sets your body in water-conservation mode.

Your body likes homeostasis, said Yi, the physician. If youre going to cut back on water, your body will produce hormones and chemicals to hold onto any water.

So while you might gain a very short-term benefit by looking a tiny bit more toned while youre severely dehydrated (body-builders have been known to dry fast before competitions for that reason), once you consume liquid again, your body rebounds and desperately hangs on to even more water than before. Its like yo-yo dieting in fast motion.

Dry fasting is not the same thing as intermittent fasting, which has become a popular fad diet in recent years. There are different variations of intermittent fasting, but most people start with 16 hours of fasting followed by eight hours of eating. Martin Berkhan created the LeanGains 16:8 intermittent fasting guide and is widely credited with popularizing the diet. On his website, leangains.com, Berkhan writes that during the 16-hour fasting window, coffee, calorie-free sweeteners, diet soda, sugar-free gum and up to a teaspoon of milk in a cup of coffee wont break the fast.

The subreddit for fasting, r/fasting, has an Introduction to Intermittent Fasting guide that contains the following tips for surviving the fasting portion of your day:

Drink lots of cold water

Always carry water, a canteen, a bottle, or keep a full glass within sight

Water, water, water, water

Valter Longo has studied starvation, fasting and calorie restriction in humans for nearly 30 years. Hes currently the director of the Longevity Institute at USC and a professor of gerontology. He developed the Fasting-Mimicking Diet, or FMD, a fasting-type diet with small prepackaged meals intended to provide the health and longevity benefits of a five-day fast without requiring a doctors supervision. Fasting-type diets have grown in popularity in recent years for a simple reason, he said: Because they work.

But he said hes not aware of any reputable studies about the effects of dry fasting, and said he wouldnt even consider putting one together, also for a simple reason: Its incredibly dangerous.

For sure, the body needs to reset, but there are safe ways of doing that, and dry fasting is not one of them, Longo said. We require water.

His work has also involved looking at how cultures and religions have engaged with starvation and fasting throughout human history, and says he hasnt heard of any that involved extended fasting without water. The closest is Ramadan, during which observers go without food or water during daylight hours but at most, that lasts for 16 hours, and its preceded and followed by extensive hydration.

If someone tries dry fasting for a full day, Longo said, they risk side effects like developing kidney stones. Longer than that, and you start risking your life.

Some proponents of dry fasting eschew water but recommend hydrating with fresh fruits and vegetables. Hydrating with fruit is certainly better than not hydrating at all. An orange has about a half-cup of water in it; to get to the recommended 68 ounces of water a day, youd have to eat around 17 oranges. Thats a lot of peeling.

So, in conclusion: Dry fasting puts you at risk of kidney stones or organ failure. There are no known, proven long-term benefits to doing it. Though different types of fasts and fasting diets can be beneficial, there is no medical evidence to suggest you need to stop consuming water for any period of time, or that water from fruit is better for you than filtered drinking water. Do not take medical advice from a photo of a person in a sarong.

Please drink some water.

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Steer clear of the dry fasting diet trend - York Dispatch