Category Archives: Diet And Food

With every new year comes a wave of trendy, too-good-to-be-true diet promises, and 2020 is no exception. This time, it's the resurgence of an old concept known as the Military Diet, a low-calorie plan that claims to help adherents lose up to 10 pounds in three days.

On Twitter, a search for the Military Diet returns equal numbers of people talking about their (often hungry) experiences on the plan, and ads promoting its weight-loss capabilities.

The meal plan ranges from 1,000 to 1,300 calories a day, far lower than the typical daily intake recommended even for weight loss, since fewer than 1,500 to 1,200 calories can put you at risk of malnutrition, according to Harvard Health.

According to the Military Diet website, a typical breakfast on the plan consists of one egg, one slice of toast, and a half a piece of fruit like banana or grapefruit. Lunch is a cup of cottage cheese and five saltine crackers, while for dinner you can look forward to two hot dogs (minus the bun), 1 cup of broccoli, 1/2 cup of carrots, and 1/2 cup of vanilla ice cream.

The portion sizes are nonnegotiable, no snacking is allowed on the diet, and participants are instructed to subtract calories from beverages like coffee (about five calories per cup) out of their meals.

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Also known as the Mayo, Cleveland Clinic, or Kaiser diet, despite not being affiliated with any of those organizations, the crash diet's origins are unclear. Online searches for the "Military Diet plan" appear to have spiked a few times a year since at least 2012, most recently peaking again the last few days of 2019, according to Google Trends.

Despite occasional claims that it was invented by an anonymous military officer, there's no evidence that the diet is connected to any branch of the armed forces in any way. Nutrition specialist Patricia Deuster, who developed the official Special Operations forces nutrition guide, has previously debunked the diet's military connections. The actual guide recommends between 2,200 and 3,400 calories a day for operators.

"In my 30 years working with the military, I've never heard of it," Deuster told CNN. "We did not develop this. We do not use it. It has absolutely no resemblance to the real military diet. Even our rations are healthier and more nutritionally sound."

In fact, the diet doesn't appear to be endorsed by any expert or professional of any kind, let alone someone qualified in nutrition. There's no qualified expert listed on the diet's webpage, and many of the sources it cites come from Wikipedia.

A message sent to the Facebook page for the "Three Day Military Diet" was not returned.

It's true that the diet will probably cause most people to lose weight. Any strict calorie deficit is likely to cause weight loss, especially in the short term, according to registered dietitian Rachael Hartley.

"Certainly any time you restrict calories that heavily and deprive the body of needed nutrients, you're going to have rapid loss of weight," Hartley told Insider. "It's a calorie-controlled crash diet, there's nothing special about the foods included."

The diet could have negative side effects, according to Hartley, including low blood sugar, dizziness, and fatigue. People with health conditions or who take medications may face additional risks.

Further, exercising, or even accomplishing daily tasks, can be difficult on a such a low-calorie eating plan, Hartley added.

"A thousand calories is under the daily amount recommended for a 2 year old. So for an adult eating that and expecting to fuel their day, you might not keel over, but you're not going to have the energy to perform at your best," Hartley said.

More importantly, the quick-fix diet won't really make a difference in long-term health, since participants will regain the weight if they return to their usual eating habits.

Crystal Cox/Business Insider

When it comes to dietary habits, "sustainability is key," registered dietitian nutritionistKristin Kirkpatrick previously told Insider.

"I often tell my patients that the best diet for them is one they can stay on long term," she said. "So many of my patients try the Mediterranean, keto, or something else, and lose weight, only to go back to old cravings and habits."

Ideally, Hartley added, a sustainable eating pattern doesn't have to even include weight loss, and instead should prioritize good habits. This can include eating more vegetables, doing more physical activity, or even making sure to get enough sleep.

"The focus on the scale really takes us away from what serves our physical and mental health" she said. "Instead of looking at an arbitrary number, we should look at actually taking care of ourselves with healthy behaviors that are sustainable."

Read more:

We tracked over 1,000 people's gym habits throughout 2019, and found they didn't ditch their resolutions by February

Nutrition experts react to the keto diet's new ranking as one of the worst diets of 2020

People eat less when food labels show how much exercise is needed to burn it off, but that could have dangerous consequences

Read more here:
The Military Diet involves eating bun-less hot dogs and ice cream - INSIDER

Its Jan. 17, and if youre still sticking to your New Years resolution to eat better, chances are youre on one of two trendy diets: Keto or Whole30.

The Keto diet involves limiting carbs, and instead focusing on fatty foods like avocados, fatty meats and cheese. Whole30, meanwhile, is a 30 day diet that emphasizes fruits, vegetables, quality meats, fish, nuts/seeds and healthy fats.

Cher Heather Carr joined us on 9NEWS at 4 p.m. to give a cooking demonstration of one Keto-friendly recipe, and one for those on Whole30. Scroll down for her two recipes, and watch the video above to see Carr work her magic!

Accompanied Crispy Brussel Sprouts, Garlic Roasted Radishes and Grilled Avocados

Serves 4 portions

Beef tri-tip

24 oz Beef Tri-Tip, whole muscle

1 tsp Oregano, dried

1 tsp Parsley, dried

1 tsp Thyme, dried

tsp Basil

tsp Granulated Garlic, dried

4 oz Beef Tallow

Crispy brussel sprouts and garlic-crusted radish

12 oz Brussel Sprouts, trimmed and halved

10 oz Red Radish, trimmed and quartered

1 tsp Garlic, Minced

3 oz Avocado Oil

To Taste Salt and Ground Black Pepper

Grilled avocado

2 ea Avocado, halved and pitted

To Taste Salt and Ground Black Pepper

Method of Preparation

Preheat oven to 400 degrees. In a bowl, combine all ingredients for herb crust and coat tri-tip until all surfaces have been covered. On a baking sheet, place the tri-tip and cook in preheated oven for 10 minutes or until surface of tri-tip has browned. Lower oven temperature to 250 degrees and finish cooking until internal temperature reaches 125 degrees for medium-rare. Remove and let tri-tip rest for a quarter of the cooking time to allow for the meat to relax and moisture redistribute. Slice into 2-3 oz pieces, being careful to always cut again the grain. Chefs Note: Tri-tip is a unique cut of beef that requires you to rotate while carving to ensure you are going against the grain with each cut.

Return oven temperature to 400 degrees F. In a bowl, toss brussels sprouts, radish, minced garlic, avocado oil and salt and pepper. Spread onto a baking sheet in a single layer. Roast for 10 minutes and rotate pan 180 degrees and gently mix vegetables and return to oven for additional 15-20 minutes or until brussels sprouts are crispy and radishes are potato-like golden brown.

On a high heat grill, placed halved and pitted avocados. After 2-3 minutes depending on the grills heat, rotate 45 degrees to get beautiful and even grill marks. Serve grilled avocados by carefully slicing sections vertically and removing flesh by using a spoon to scoop out. Garnish sliced beef with avocado slices and salt and pepper for seasoning.

Accompanied by Grilled Jumbo Asparagus, Blackberry Demi, Pea Sprout Salad

Serves 4 portions

Crispy Berbere Barrmundi

24 oz Barramundi, skin-on when possible in 6 oz potions

2 tsp Berbere Spice, ground

2 oz Beef Tallow

Grilled Jumbo Asparagus

2 bunches Asparagus, jumbo with bottoms trimmed

1 oz Avocado Oil

To Taste Salt and Ground Black Pepper

Blackberry Demi

6 oz Blackberries, fresh when possible

3 oz Beef Tallow

3 oz Carrots, peeled and dice

2 oz White Onion, diced

2 oz Red Beet, peeled and diced

2 oz Broccoli, small florets

2 oz Shiitake Mushrooms, quartered

1 oz Garlic, minced

1 oz Tomato Paste

32 oz Water

tsp Pectin

1 g Xanthan Gum, optional for viscous sauce

Pea Shoot Salad

1.5 oz Pea Sprouts

ea Lemon, zested and juiced

tsp Avocado Oil

To Taste Salt and Ground Black Pepper

Method of Preparation

In a hot saut pan with tallow, place seasoned barramundi skin side down. Sear skin until completely crispy approx.. 4 minutes. Turn over each piece and cook until internal temperature reach 135 degrees F. Set fish aside to rest.

On a high heat grill, add asparagus that has been tossed in avocado oil with salt and pepper. Turn asparagus over and continue grilling until both sides are fully marked. Remove from heat, asparagus will continue to cook and become tender while resting.

In a sauce pan over high heat, melt beef tallow and saute onions and garlic until translucent. Begin adding remaining vegetables and blackberries and saut to remove excess liquid approx. 10 minutes. Add tomato paste and water to the sauce pan and bring the liquid to a boil and then reduce heat to a simmer. Reduce the liquid by half and then remove from heat. In a blender, puree sauce until smooth and return to sauce pan. When liquid has come back to a simmer, whisk in xanthan gum and pectin. Remove from heat and allow to cool while stirring frequently to avoid clumps in sauce.

In a small bowl, toss pea sprouts with lemon zest, juice, avocado oil, and salt and pepper. Serve on top of crispy barramundi as a garnish.

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Still sticking to that New Year's resolution diet? Here are 2 healthy recipes - 9News.com KUSA

A CALCR cell found in mice may stop feeding without subsequential nauseating effects as well as influence the long term intake of food.

Ever eaten something, gotten sick and then didnt want to eat that food again because of how it made you feel? Thats because a signal from the gut to the brain produced that sickness, creating a taste aversion.

Conventional wisdom renders theres one circuit in the brain that suppresses eating it comes from the stomach and makes you feel sick if you activate it too hard. Eating a portioned meal makes your body happy, though, even while stimulating a signal to the brain to stop eating, according to Michigan Diabetes Research Centers director, Martin Myers Jr., M.D. Ph.D.

Therefore, there must be a circuit that stops normal feeding without the adverse effects, right? says Myers.

Now, a Cell Metabolism study may have discovered this second circuit in mice. Myers, Randy Seeley, Ph.D, the director of the Michigan Nutrition Obesity Research Center, and a team of researchers sought to better understand which part of the brain curbs appetite and which neurons play a role in making mice want to eat or not eat.

The gut-brain signal that suppresses appetite is triggered by a type of neuron, containing calcitonin receptor (CALCR), which lives in a structure of the hindbrain called the medulla. Interestingly enough, these neurons didnt need to be active in the brain for gut sickness to cause an aversive response.

This suggested we might be able to dissociate the brainstem systems that stop feeding from those that cause nausea, says Myers, whose group found they could genetically activate those CALCR neurons to do just that.

Since there are neurons that can suppress eating but also cause aversive effects, that must mean there are different types of neurons, or circuits, in the brain that can terminate feeding with differing emotional responses.

When the researchers inactivated the CALCR neurons, they were surprised to make another discovery, which contradicted the idea that the brain only controls short term meal sizes and consumption.

Turning these neurons off didnt only interfere with the suppression of feeding by gut signals, but it also caused an ongoing increase in food intake. The mice became obese, suggesting that the brainstem systems dont only control meal size, but the amount of food consumed long term. This created a predisposition to obesity because of the energy imbalance in the mice (more input than output).

Similarly, activating CALCR neurons decreased the mices food intake and body weight without any aversive gut effects. In the study, Myers and his team found another neuron, CCK, also decreased food intake and body weight but created an aversive internal response, unlike the CALCR neurons. The difference between the two neurons were found in their circuits.

CCK activates what we would call a yucky circuit, says Myers. The neurons activate a certain cell, CGRP cells, which create that sick feeling. Unlike CCK, activated CALCR neurons follow a yummy circuit, activating non-CGRP cells.

Obesity affects more than one-third of the adult population in developed countries, which can lead to diabetes or other serious, long-term health conditions like heart disease, explains Myers, who is also the director of MDiabetes.

Unfortunately, many diet drugs work, but they make people feel nauseous after they take them. Obesity remains a condition difficult to pharmaceutically manage, since the treatment options have limited therapeutic utility. A drug that turns on CALCR and turns off CGRP could greatly benefit patients with obesity by suppressing feeding and creating a long term control of food intake and body weight.

If we could figure out a drug for individuals with obesity that suppresses food intake to produce long term weight loss without the negative side effects, it could absolutely change someones life, says Myers.

Reference: Calcitonin Receptor Neurons in the Mouse Nucleus Tractus Solitarius Control Energy Balance via the Non-aversive Suppression of Feeding by Wenwen Cheng, Ian Gonzalez, Warren Pan, Anthony H. Tsang, Jessica Adams, Ermelinda Ndoka, Desiree Gordian, Basma Khoury, Karen Roelofs, Simon S. Evers, Andrew MacKinnon, Shuangcheng Wu, Henriette Frikke-Schmidt, Jonathan N. Flak, James L. Trevaskis, Christopher J. Rhodes, So-ichiro Fukada, Randy J. Seeley, Darleen A. Sandoval, David P.Olson, Clemence Blouet and Martin G. Myers Jr., 16 January 2020, Cell Metabolism.DOI: 10.1016/j.cmet.2019.12.012

Disclosures: This study was funded by National Institutes of Health and AstraZeneca. Martin Myers Jr., M.D., Ph.D., has been linked to Ionis Pharmaceuticals and Novo Nordisk.

More:
Neuron Discovered That Suppresses Eating May Lead to Effective Diet Drugs - SciTechDaily

This winter-special salad is delicious and healthy.

Highlights

One of the healthiest meals to have on a weight loss diet is undoubtedly, a salad. Packed with the goodness of fresh vegetables, fruits and nuts, it becomes a wholesome meal that is light yet fulfilling, and healthy too. Salad is the most prominent meal on a weight loss diet. During winters, when most of us tend to ignore our workout routine, having salad for dinner becomes all the more important. In fact, making salads during winters is more fun as there is a plethora of vegetables available that can be included in our bowl of wellness. Here's a salad recipe that is rich in proteins coming from all the fresh microgreens and other healthy foods.

This winter salad is just what you need this season for your healthy weight loss diet. Raji Gupta, a chef and food vlogger shared the recipe of this amazing winter salad that must be included in your regular diet. The salad is made withboiled beetroot, boiled chickpeas and lots of microgreens, along with red currant fruit. The dressing for the salad is made with olive oil, sumac, lemon juice, some lemon zest, garlic powder, apple cider vinegar and maple syrup. Top the salad with roasted pumpkin seeds and you're done.

This winter salad will spurt out a burst of flavours in your mouth. The recipe video on YouTube channel 'Chef Raji Gupta' shows how to make this delicious protein-rich salad in few easy steps.

Watch the recipe video of protein-rich winter salad -

(Also Read:This Protein And Fibre Packed Salad Is Sure To Aid Your Weight Loss Plan)

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

Read more:
High-Protein Diet: This Healthy Salad With Winter Greens Is Ideal For Weight Loss - NDTV Food

NORFOLK - If you want to lose weight, but dont know where to start or you want to live a healthier life, an upcoming nutrition program in Norfolk at the YMCA may be the answer for you.

Registered nurse Deb Schmit says she has taught the 11-week Mayo Clinic Diet Program at the Osmond Hospital since 2012 and is bringing it to Norfolk for people to try.

Schmit says the program is made up of three different components with the first one called lose it.

"If you do everything they suggest you do in those first two weeks you should lose six to ten pounds in the first two weeks. It's not easy, because we're going to ask you to give up five of your bad habits, adopt five healthy habits and five bonus habits. You're going to keep track of those 15 habits throughout the first two weeks."

Schmit says the next part is called live it where she tries to get people to lose one to two pounds a week until they reach their goal weight.

She says the third phase is called all the extra stuff which is the part of the program that helps you maintain the weight youve lost.

Schmit says the program is great for diabetics or if youve been told youre pre-diabetic. People also decrease their risk for heart disease, cancer, and stroke as well.

An introduction of the program is set for Monday evening from 5 to 6 at the YMCA.

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Proven Mayo Clinic Diet Nutrition Program to be offered in Norfolk - Norfolk Daily News

KEY POINTS

Jennifer Aniston is reportedly trying to lose weight ahead of her reunion with Brad Pitt.

According to The Sun, the Friends star is taking part in the Hollywood diet plan wherein only 800 calories a day can be consumed. The ProLon diet was devised by Dr. Valter Longo, Ph.D. The idea behind the 800-calorie diet is similar to intermittent fasting.

In order to make sure that only 800 calories will be consumed daily, soup packets, nut bars, seaweed crackers, and herbal teas are sent out to celebrity homes.

However, even though Aniston will be reuniting with her ex-husband at the SAG Awards, there doesnt seem to have any connection with their meeting to the actress desire to lose weight.

The publication linked Anistons ProLon diet with her reunion with Pitt when they dont have any connection with each other. It is possible that Aniston wants to stay fitter but not because she would be seeing Pitt again.

Meanwhile, Aniston and Pitt also made headlines when they reunited at the Golden Globes earlier this month. At that time, Pitt accepted the award for the best actor, and he gave a hilarious speech about dating.

The actor denied that hes in a relationship at the moment, and he also said that everyone that he is photographed with is automatically linked to him. When Aniston heard this, the actress couldnt help but laugh at Pitt.

Pitt and Aniston tied the knot in 2000, but they divorced just five years later. The majority of their fans blamed Angelina Jolie for their breakup. After all, Pitt and Jolie met on the set of Mr. & Mrs. Smith while he was still married to Aniston.

Shortly after, Pitt and Aniston announced their divorce. And just months later, Pitt was photographed vacationing with Jolie and her son, Maddox. Years later, Jolie and Pitt tied the knot, but their marriage also ended in divorce.

Jennifer Aniston and Brad Pitt are pictured attending the 56th Annual Primetime Emmy Awards on September 19, 2004 at the Shrine Auditorium, in Los Angeles, California. Photo: Getty Images/Kevin Winter

See the original post here:
Truth About Jennifer Aniston Going On 800-Calorie Diet In Preparation For Brad Pitt Reunion - International Business Times

Youd be hard-pressed to find a health topic more widely debated than the case for or against eating red meat. Thats because medical opinion on whether or not we should be eating red meat and exactly how much of it we can safely eat is constantly changing.

For example, research published in the European Heart Journal linked daily consumption of red meat to tripling trimethylamine N-oxide (TMAO), a chemical linked to heart disease. That study was followed by an analysis published in Annals of Internal Medicine stating there didnt seem to be a need to limit or restrict red meat consumption. (It was then discovered that the study was tied to a program that is partially backed by the beef industry.)

Needless to say, theres a lot of murkiness. No wonder were all standing around scratching our heads as we ponder our next move in the grocery store. For most, including red meat in your diet doesnt have to be an all-or-nothing approach (especially if you really crave it). But you should know how it affects you both good and bad.

Below experts explain what exactly happens when you eat red meat and how to modify your intake to create a well-rounded, healthy diet.

Red meat has been linked to some diseases like diabetes and cancer.

Eating red meat increases your bodys production of a hormone called insulin-like growth factor 1, or IGF-1. This could speed up the aging in the body along with cell replication that can increase the risk of multiple types of cancers, according to Joel Fuhrman a family physician and author of the forthcoming book Eat for Life.

Insulin and IGF-1 hormones are tremendously important in the aging process, Fuhrman said. The diseases associated with aging cardiovascular disease, diabetes, cancer are driven by excessive activity of insulin and IGF-1, which in turn are driven by long-term excessive consumption of refined carbohydrates and animal protein.

The World Health Organization classifies processed meat as a carcinogen and red meat as a probable carcinogen. Research published in Cancer Science found an increased risk of colon cancer among Japanese men with higher red meat intake, supporting the World Cancer Research Fund and American Institute for Cancer Researchs recommendation of eating only moderate amounts of red meat and little if any processed meat.

Claudia Weinmann / EyeEm via Getty Images

It can mess with your microbiome.

Your gut microbiome often referred to as your gut flora consists of all the microorganisms that reside in your digestive tract that help keep things running (no pun intended) smoothly.

When you eat red meat, you are unnecessarily exposing your body to carcinogens, your blood flow is being compromised, oxidative stress and inflammatory markers are rising, and you are eating a food that provides no sustenance for your microbiome, Fuhrman said.

And it doesnt take long to do this, as a study published in Nature found short-term red meat consumption over a few days or weeks alters the microbiome, possibly leading to issues like inflammatory bowel disease.

Red meat does contain some useful vitamins.

Red meat does contain essential nutritional properties, like iron and vitamin B12, which are crucial to your overall well-being. Those who are iron deficient may be directed to eat red meat by their doctor, and this benefit of iron typically outweighs any possible adverse health effects depending on the patient. (You can also get these vitamins through a daily vitamin supplement, but dont take one without advisement from your physician.)

SolStock via Getty Images

So, how much red meat should you really eat?

While studies over the years have shown a link between heavy red meat diets and coronary heart disease, stroke, colorectal cancer and diabetes, further research shows that reducing red meat intake even slightly can have a big payoff.

Take, for example, a study published in Archives of Internal Medicine where Harvard researchers did a statistical analysis of two major health databases with over 100,000 men and women. The study found that every extra daily serving of unprocessed red meat (think steak, hamburgers, etc.) increased the risk of dying early by 13%, and eating extra processed red meat (like hot dogs and bacon) increased the risk by 20%.

More deaths could be prevented if people ate fewer than .5 servings of meat per day [roughly 42 grams per day], said Stephen Sinatra, a board-certified cardiologist and integrative cardiologist at Healthy Directions.

The World Cancer Research Funds experts state that if you do consume red meat, you should limit your consumption to no more than about three portions per week, which is equivalent to 12 to 18 ounces cooked. In other words, you dont have to ditch the beef forever.

My approach to diet is the 80-20 rule, that is, only 20% of consumption should be from animal sources, including fish, chicken, lamb, and buffalo, Sinatra said. If you want to make one of those servings organic red meat, thats fine. But I wouldnt make that your daily go-to source of protein.

Fuhrman stresses that eating as much plant-based food think greens, seeds, beans and nuts as possible is the healthiest option overall.

Plant-based foods are rich in antioxidants and phytochemicals that protect us from disease, he said. More natural plant foods and less animal products and processed foods is the secret to a long healthy life.

See more here:
This Is Your Body On Red Meat - HuffPost

I love a good adventure, and when my boyfriend decided we should get a sailboat and sail from New Zealand to Fiji, I figured; Why not! At first, we guessed it may take around three months. I started researching the journey, and discovered it only takes 8-10 days!

I found its a very popular route and plenty of people do it each year. So! I did a few sailing lessons, and after four months preparing the boat, we left the Bay of Islands, New Zealand, and sailed to Savu Savu, Fiji.

It may seem like an extreme adventure, but there were months of preparation behind it; the details of which arent very thrilling unless you love hearing about tying knots, drilling and cleaning things. What is interesting though, is what Ive learned about health and wellbeing thanks to this exciting adventure.

Thanks to social media, the comparison trend is everywhere, making too many of us feel like were not quite whole or able.

The feeling of needing to do more, or be more than we are stops so many of us from achieving exciting things.

This need to have more of something is everywhere, people may want:

As a physiotherapist and wellness retreat host, Ive heard every excuse to avoid rehab or activity, (including the one above about active wear!)Were all guilty of making those little excuses without realizing they hold us back.

The feeling that we dont have quite ENOUGH OF SOMETHING YET all comes down to confidence. Its the little voice in our head saying no, you cant do itnot yet.

Sure, sailing the Pacific Ocean can be dangerous, but there are plenty of tools to help mitigate the risks. After researching and purchasing every safety tool we needed, learning as much as I could and passing our safety inspection, I felt ready.

It was a huge leap to take for a crew of three (my boyfriends cousin joined) with only four sailing lessons between them, but I learned sometimes youve just got to give it a go. It was a great learning for me who loves every piece of information before I try something!

I found sailing from NZ to Fiji pretty tough and it wasnt because we had never been to sea before, were in 4km deep seas, soaked by waves on night watch, or five days from the nearest shore. It was because myself and the two others on the boat were exceptionally tired.

Extreme fatigue is the ultimate test. Studies show after 19 hours without sleep, your mind functions at the same level as having a blood alcohol reading of 0.05, and after ten days at sea with broken, minimal sleep every night, our balance, coordination, strength and decision making were all diminished.

So! In this somewhat extreme environment, I learned that not sweating the small stuff made everyday easier, for everyone.

The little things dont matter in the middle of the Pacific, but it showed me they also dont matter at home.

Choosing to let small things slide helped us arrive safely and happily in Fiji, and I have learned it will also help me achieve other goals with family and friends at home.

Ive learned we all need to ask ourselves more often: Does that really matter? before jumping to say our piece.

This is a no brainer, but I had never felt the truth of this statement until arriving in Fiji. During the passage from NZ, we ate rice, beans, cabbage, vegetables, pasta and freshly caught Skipjack and Yellowfin tuna. Essentially we ate whole, real foods which I thought I did already, but at sea it was for every meal.

When we arrived into Fiji, the boat was wet through and we were craving a warm burger and chips. We waited a few days, then hit the Waitui marina to satisfy our craving.

The next day, we both felt sluggish and lazy, almost worse than on the day we arrived after very little sleep at sea. I was blown away with the difference in our energy levels.

Our bodies had become so accustomed to eating clean foods, fried fatty food was almost too much to manage.

Im not saying fried foods are the enemy, but they do have a HUGE impact on energy and wellbeing. The occasional dumpling night or burger and chips is absolutely fine, if youre injecting fried and fatty foods into your diet elsewhere. It could be making you lethargic without you realizing.

Sailing from NZ was a tough and wonderful experience, and turned out to be just the first part of an 18 month sailing adventure around the Pacific. Im so thrilled I was able to enjoy some wellness learnings along the way. Im excited to share them during my stints as visiting practitioner at wellness retreats worldwide, as well as in my daily Physiotherapy practice.

More:
What sailing from New Zealand to Fiji taught me about health and wellbeing - Thrive Global

Milk has long been considered a healthy staple in our diet. It's rich in bone-strengthening calcium, energy-building protein, and a slew of other nutrients that boost our overall health. However, researchers are learning more and more about the not-so-beneficial effects commercially produced milk can have on the body, particularly on our hormones. The reason for concern? Cows, as well as chickens, are given hormones to help them grow, reduce the amount of feed they need, and ultimately increase profitability, explains Arianna Sholes-Douglas, an OB/GYN, the founder of Tula Wellness Center in Tucson, Arizona, and author of The Menopause Myth ($9.79, amazon.com). "The hormones administered to animals are not only consumed when we eat them, but are also excreted in high levels in their waste, which we can also digest in our water," she says. "Growth hormone is responsible for the increase in insulin-like growth factor (IGF-1), which has been directly correlated to prostate, colon, and breast cancers."

This is one of the reasons why non-dairy milks are becoming increasingly popularyou don't have to worry about added hormones. However, Dr. Sholes-Douglas warns that milk alternatives may still have an impact on hormone balance due to their other components, such as isoflavones. Here's a look at how the different types of milks, from soy and almond to cashew and oat, impact the hormones in our bodies.

Related: What the Test Kitchen Really Thinks About Alt Milks

Soy milk comes from soybeans, making it a good, low-calorie milk alternative. However, Yeral Patel, MD, a functional medicine physician in Newport Beach, California, explains that most of the soy produced in the United States comes from genetically modified plants. This means that we're still susceptible to hormonal effects unless we're drinking non-GMO soy milk. Additionally, the jury is still out on whether or not soy milk affects the thyroid hormone. "It is still recommended that those with a tendency towards hypothyroidism avoid it," says Luiza Petre, MD, a New York City-based cardiologist and weight management specialist. "Its use in baby formulas also remains unanswered with American Academy of Pediatrics, warranting more research."

Despite the fact that lactose-free milk does not contain the sugar present naturally in milk (lactose), it can still contain hormones, as well as other added sugars, preservatives, and antibioticsand may cause the same level of hormonal disruption as regular milk, explains Patel. "The only difference is that the lactose protein (a natural sugar found in milk products) is removed from the milk so that those who are intolerant to lactose protein can safely consume it," she says.

Almond milk is pretty simpleit comes from soaked almonds. It's also hormone-free and in unsweetened form, contains less saturated fat and calories than milk, explains Patelwhich makes it one of the safer options in the context of hormonal disruption. "Those with nut allergies or sensitivities should be cautious about consuming almond milk for obvious reasons," she warns.

Similarly, cashew milk comes from cashewsand provides the same benefit (it's low-risk overall). However, the same caution should be exercised for those with nut allergies or sensitivities.

"While coconut milk does not contain any added hormones and can be a good milk alternative, coconut milk and coconut products are higher in saturated fats and can increase the risk of heart disease if consumed in excess," says Patel. "Those with allergies to tree nuts can usually tolerate coconut milkand there is some evidence that coconut-derived foods may help protect the body from viruses and infections."

Oat milk is derived from whole oat grains, in a similar fashion to almond or cashew milk. It is a safe non-dairy alternative for those who are lactose intolerant, vegan, or have nut allergies, notes Patel. "Consuming oat milk may, however, be problematic for those with gluten allergies or sensitivities," she adds.

Hemp milk is hormone- and dairy-free and, as its name implies, is derived from hemp seeds. "It's packed with Omega-3s and is good for joint health and rich in fiber, which is beneficial for digestive and heart health," Dr. Patel says, adding that it's another low-risk choice for those searching for a milk that won't alter their body's hormone balance.

Excerpt from:
Here's How Different Types of Milk Impact Your Hormones - Yahoo Lifestyle

India Part 2- Terrific photos help you experience the Taj Mahal and Ganges. This is the second in a four-part series on India

The Taj Mahal in Agra, India was commissioned in 1632 by the Mughal emperor Shah Jahan in memory of his favourite wife Mumtaz Mahal. Constructed of ivory marble inlaid with semi-precious stones, the Taj Mahal is described as the worlds most perfect building. The Taj does not disappoint.

The grand mausoleum is best viewed in the early morning light, but some important foreign politico was in town so the grounds were closed to us plebeians. We had to view the edifice from Agra Fort, which lies across the Yamuna River.

Still, the ancient site in the hazy distance was stunning, with its four tall minarets framing the gigantic domed tomb. In 1658, after a succession battle, Shah Jahans son had his father imprisoned in the Fort. The elder Shah was forced to live out his existence with a distant, tantalizing, maddening view of his beloved wifes final resting place.

The Taj Mahal grounds re-opened to the great unwashed later that afternoon affording us the opportunity to avoid the morning crowd. As the sun set, we were able to quietly enjoy this architectural wonder with an intimate gathering of about 10,000 souls. Did I mention India has a lot of people? (see Part 1 of the series.)

India? Are you nuts? Join Gerry for part 1 of his series on India.

Every morning, before he could open his mouth to explain where we were going and what wed see, eat and do that day, wed greet our guide Anoop Singhal with a preemptive, Whats the scoop, Anoop? Then hed regale us with the remarkable things we were to consume visually and gastronomically that day.

And throughout the adventure, with ceremonial kirpan rattling by his side, driver Devinder Singh navigated us safely through the byways of Rajasthan and Uttar Pradesh, his horn a constant presence, firmly announcing our arrival in every hamlet, village and town.

When we flew to Varanasi to visit the sacred waters of the Ganges, Singh Ji drove through the night, met us at the airport and safely delivered us to our luxurious accommodation.

It was on the short drive into Varanasi that we saw our first corpse.

Supplicants bathe in the sacred GangesIt is the desire of every devout Hindu to be cremated along the banks of the Ganges River, ashes then spread into the sacred water. Such a fortuitous departure from life enhances the deceaseds opportunity to be transported to heaven and escape the cycle of reincarnation, rebirth.

What we had seen on the way into town was a body, brightly wrapped in funerary attire, drawn in an open cart and bound for a wooden funeral pyre.

Late that afternoon, after navigating Varanasis warren-like alleyways and descending the stone steps of Manikarnika Ghat to the riverbank, we rowed quietly out into the soft Ganges current. Orange flames danced from a score of burning pyres, each mimicking the brilliant Indian sunset.

Downstream, supplicants released floating offerings of lit candles set in yellow marigolds, while men and women pilgrims from all over India stepped into the water to cleanse themselves and sip the holy elixir.

Despite encouragement from the locals we did not partake in the ritual of drinking directly from the blessed Ganges. A Canadian doctor I met on a scenic point overlooking the river warned that to do so was to invite, the 30 day, 30 pound diet.

As darkness descended we drifted silently, watching a growing multitude of funerary blazes illuminate the shore. The effect was ethereal, apocalyptic.

In the morning the mood at breakfast was somber. Our time with Mr. Singh and our wonderful guide Anoop was over. We were headed to Mumbai to begin the next leg of our journey. Before we left for the airport, Anoop Ji surprised us with a private yoga session in the garden of the Taj Gateway, our fabulous Varanasi hotel.

After a lot of ohms, some deep breathing and much stretching, the yogi insisted we finish the session with a laugh literally. So, we all forced a grin that morphed to a chuckle and eventually became a contagious guffaw. Soon the whole group was howling with a genuine, fall on your yoga mat, belly laugh.

The mood had swung and we were all smiles as we boarded the plane for Mumbai.

Next time: the slums of Mumbai.

If you go: Explore India from Vancouver B.C., http://www.exploreindia.ca, capably and professionally handled all aspects of our private month-long tour air and land travel, hotels, meals, guides, drivers, entrance fees and activities for one all-inclusive price.

India? Are you nuts? Join Gerry for Part 1 of his series on India.

Thanks to Rod Kennedy and Kennedy Wealth Management and Ing and McKee Insurance for helping to make this series possible. Please support them.

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