Category Archives: Diet And Food

It didn't take long for new Real Madrid signing Aurelien Tchouameni to stop talking in class and starting talking on the field.

After developing a reputation for being talkative in primary school, his father found him a club in his hometown of Rouen, SJ Artigues, where he could start playing at the age of five.

Although his father, a pharmacist by profession, didn't make it at the pro level, Aurelien would watch him play whenever he could.

His mother, a senior education advisor, also played a key role in his education and values. Whenever her son lost his way, she was always there to show him the right path.

Tchouameni began his career as a striker. Strong and dynamic, he even managed to get a yellow belt in judo before Bordeaux offered him a trial at 11.

At 14 he suffered two injuries, which made life even more difficult given he was already living without his family after they moved to Lyon.

Nevertheless, Tchouameni, who had started to develop as a midfielder by that point, saw that football could offer him a path forward.

"I realised that I could dedicate myself to football," Tchouameni said in an interview.

While with Bordeaux, scouts began to take notes on the player they compared to Paul Pogba and N'Golo Kante.

In 2018, while part of the second team, he made his first team debut with Bordeaux while also continuing his studies in science, once again highlighting his maturity.

In January 2020 he moved to Monaco, but it wasn't until the 2020/21 campaign that he began to show his worth.

Known as a great ball winner, Tchouameni also has the skills to play higher up the field.

A perfectionist who adheres to a strict diet, he's known to avoid eating until after the morning training session.

He also watches his matches and writes down things to improve on in a notebook.

Off the field, he's a big NBA fan like his friend and former Bordeaux teammate, Jules Kounde.

Before meeting up with the French national team, Tchouameni even managed to watch an Eastern Conference Finals match between the Miami Heat and the Boston Celtics.

Michael Jordan and LeBron James are his idols, while he considers Karim Benzema the best striker in the world, which no doubt helped him when deciding to turn down PSG and sign for Real Madrid.

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The 'other' Tchouameni: An NBA and diet-crazed perfectionist - Marca English

The research teams goal was to learn whether that one simple question could be used as a screening tool for nutrition studies, rather than the more detailed questionnaires that are generally used.

We felt it was important to study whether adults can accurately assess the quality of their diet because a simple self-assessment tool may be useful when designing nutrition interventions, said Thomson.

Of course, such a tool would only be useful if perceptions are accurate, she added.

To conduct their study, they used data from the National Health and Nutrition Examination Survey (NHANES).

NHANES is a nationally-representative survey of American adults which is done every two years.

People who take part in the survey must complete 24-hour dietary recall questionnaires, as well as rating the overall quality of their diet. They are asked to rate it as either poor, fair, good, very good, or excellent.

The information provided was used by Thomson and her colleagues to rank the quality of peoples diets.

What the researchers found after examining the data was that the scores calculated by the researchers based on peoples reported food intake was significantly different from how people rated their dietary quality themselves.

In fact, out of 9,700 people, about 85 percent of them (about 8,000 people) got it wrong. Further, out of those people who inaccurately assessed how good their diet was, nearly 99 percent of them felt their diet was better than it really was.

The people who did the best at rating the quality of their diet were those who rated it as poor.

These people were correct 97 percent of the time.

On the other hand, only 1-18 percent of people in the four other categories were on the mark in how they perceived their nutritional intake.

Based on our findings, we recommend that efforts continue to educate adults in the United States about components of a healthful diet, said Thomson. We also feel that work is needed to understand what adults consider when thinking about the healthfulness of their diet.

To help clarify what comprises a healthy diet, Healthline spoke with Catherine McManus, PhD, RDN, LD, assistant professor at Case Western Reserve University School of Medicine.

She said its really about what you do the majority of the time.

The field of nutrition really focuses in on ones overall dietary pattern, said McManus, because it is ok to eat out at restaurants, enjoy a slice of cake, or have some potato chips occasionally, just as long as these food items fit into an overall healthy dietary pattern.

She advises that you can determine if your overall dietary pattern is healthy by following certain recommendations, including:

Nutrient density refers to the ratio of nutrients, like vitamins and minerals, to how many calories are in a food.

If you eat a lot of foods that are not nutrient dense (e.g., desserts, pretzels, potato chips, fried foods), youll need to overconsume on calories to reach your daily nutrient requirements, McManus explained.

McManus said that a portion is the amount you choose to eat at one time.

Basically, all foods/beverages can fit into a healthy dietary pattern, but for foods that are less nutrient dense (e.g., desserts, sugar sweetened beverages, many snack foods), we want to limit the frequency theyre consumed, and the portion being consumed, because they provide calories, but are very limited in essential nutrients, like vitamins and minerals, she said.

Fruits, vegetables and whole-grains are nutrient-dense and are filled with essential nutrients, like dietary fiber, folate, zinc and vitamins A, C and E, said McManus.

McManus pointed out that most people in the United States do not get enough fiber.

She said you should shoot for at least 14 grams for every 1,000 calories you eat.

This will help your digestion, heart health, blood sugar control, and weight.

These are examples of two foods that have a very low nutrient density, meaning they provide calories with little to no nutritional value, said McManus.

They have been linked with increased risk for chronic conditions such as:

McManus further noted that, while fruit does contain sugar, it is natural sugar rather than the added sugars that are found in processed foods.

Therefore, eating fruits shouldnt be viewed with the same level of concern as processed foods containing added sugars.

While sodium serves many important functions in the body, like fluid balance and muscle and nerve function, Americans tend to eat too much of it, said McManus.

This can increase risk for high blood pressure, heart disease, and stroke.

She said the Dietary Guidelines for Americans recommends keeping your intake to under 2,300 mg per day.

While its important to consume all fats in moderation because they are calorically dense, said McManus, it is especially important to limit those that have additional established negative health implications, such as trans fats.

Trans fats, which are formed when liquid oils are turned into solid fats, can raise your bad low-density lipoprotein (LDL) cholesterol, as well as lowering your good high-density lipoprotein (HDL) cholesterol, she explained.

This can increase your chances of developing cardiovascular disease and stroke.

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Majority of Americans Think Their Diet Is Healthier Than it Is, Study Finds - Healthline

Amman/Cairo | 15 June 2022 | Today, the World Health Organization (WHO) Regional Office for the Eastern Mediterranean, the Food and Agriculture Organization of the United Nations (FAO) Near East and North Africa Region, the United Nations Childrens Fund (UNICEF) and the World Food Programme (WFP) Middle East and North Africa Region are convening a high-level meeting to accelerate action on maternal and child undernutrition. The meeting brings together senior representatives from ministries of health, agriculture, planning, social welfare and education, and a wide range of stakeholders, including academia, research institutions, civil society and regional and country office representatives from the four UN agencies.

The purpose of the meeting is two-fold: to support low- and middle-income countries facing high levels of undernutrition and food insecurity in particular Afghanistan, Djibouti, Lebanon, Pakistan, Somalia, Sudan, the Syrian Arab Republic and Yemen and to issue a call for action to address maternal, infant and child undernutrition in the Middle East and North Africa, Eastern Mediterranean and Arab regions based on a life-course and systems approach.

The food security situation and the humanitarian and economic crises in these countries are having detrimental effects on access to healthy diets, purchasing power and dietary patterns, and are adversely affecting the nutritional status of the most vulnerable particularly children, adolescent girls and women. The health and human crisis of the COVID-19 pandemic has further undermined food security and nutrition. Furthermore, global food prices have reached an all-time high in 2022 and the conflict in Ukraine threatens to disrupt global supplies of wheat, maize and other crops, as well as fertilizer, creating further pressure on prices and additional challenges to ensuring food security for many countries.

In Afghanistan, 1 in 3 people are hungry and 2 million children aremalnourished. In Somalia, 2.7 million people cannot meet their daily food requirements today and require urgent humanitarian assistance, with more than half a million on the brink of famine. Moreover, as of January 2022, an estimated 1.4 million children are facing acute malnutrition, of whom 329 500 are likely to become severely malnourished. These figures are likely to increase as the nutrition situation deteriorates further in the drought affected areas. In Sudan, 13.4 million people require humanitarian support in 2021, including 9.8 million people who are food insecure. Moreover, about 3 million children suffer from wasting annually, with approximately 2.4 million and 600 000 suffering from moderate acute malnutrition and severe acute malnutrition respectively.

In Pakistan, the annual burden of wasting (acute malnutrition) in children under 5 is estimated at 5 million, which is above the internationally agreed upon emergency threshold. In the Syrian Arab Republic, more Syrians are struggling to put food on their tables today than ever before. It is estimated that 12.4 million Syrians are now food insecure. In Yemen, 17.4 million Yemenis are food insecure and this number is projected to go up to 19 million by December 2022. Malnutrition rates among women and children in Yemen remain among the highest in the world, with 1.3 million pregnant/breastfeeding women and 2.2 million children under 5 requiring treatment for acute malnutrition. Of these children, 538.483 are at risk of dying without treatment.

Accelerated action is urgently needed to protect populations, especially in countries with worsening food insecurity, says Dr Ahmed Al-Mandhari, WHO Regional Director for the Eastern Mediterranean. I have been working closely with my fellow regional directors and representatives through our new Regional Health Alliance to address the double burden of malnutrition and accelerate progress towards the health-related Sustainable Development Goals in our regions. By aligning our agencies work, we can maximize out impact where it really counts at country level and achieve our regional vision of health for all, by all.

The FAO Strategic Framework calls for transformation of agrifood systems to achieve Better Production, Better Nutrition, Better Environment and Better Life leaving no one behind. This will promote healthy food environments and make nutritious and safe diets more affordable, and thus expedite combating undernutrition, says Mr Abdulhakim Elwaer, FAO Assistant Director General and Regional Representative for the Near East and North Africa. During this high-level meeting, we look forward to agreeing on joint actions to address maternal, infant and child undernutrition in the Near East and North African, Eastern Mediterranean and Arab regions, focusing on improvements in several major areas: nutrition situation analysis; policies and programmes to enable healthy diets; investments in essential maternal and child nutrition services; and nutrition counselling and social and behaviour change interventions.

With nearly 1 in 5 children stunted, and an average wasting rate of over 6% and only 1 in 3 young children in these regions receiving the diets they need to grow and develop healthily, children and women are facing a serious undernutrition crisis, says Ms Adele Khodr, UNICEF Regional Director for the Middle East and North Africa. This calls us to work together on urgently delivering and scaling up prevention, early detection and treatment of undernutrition, especially in countries most impacted by crises, and to address the underlying determinants of undernutrition.

Due to limited resources, we are having to prioritize the most vulnerable choosing between the hungry and the starving. Many countries have completely stopped prevention of acute malnutrition activities and are forced to prioritize areas for the treatment of acute malnutrition, says Mr Ryan Anderson, WFP Regional Director a.i. for the Eastern Africa. The current cases of malnutrition in both children as well as pregnant and nursing women will have an impact not only now, but also on the future of these countries. WFP remains ready to support governments to accelerate action on undernutrition and take actions to prevent and treat acute malnutrition. This will require a strong collective and coordinated effort with all stakeholders.

In Afghanistan, 1 in 3 people are hungry and 2 million children aremalnourished. With drought, pandemic and conflict,the food security situationwill continue to worsen and hunger will rise.

In Somalia, 2.7 million people cannot meet their daily food requirements today and require urgent humanitarian assistance, with more than half a million on the brink of famine. Another 2.7 million Somalis need livelihood support to keep from sliding into crisis. An estimated 300 000 children under 5 are malnourished, including 48 000 who are severely malnourished and face a high risk of disease and death.

In Sudan, a large number of displaced people, including refugees from neighbouring countries, a volatile economic situation, increased climate variability, environmental degradation, disease outbreaks, malnutrition, gender inequality and the risk of relapse back into potential conflict present significant hunger challenges. 13.4 million people require humanitarian support in 2021, including 9.8 million people who are food insecure. Sudan continues to face persistently high levels of acute malnutrition and stunting, which constitute a significant public health problem.

In the Syrian Arab Republic, families across the country are facing unprecedented levels of poverty and food insecurity. More Syrians are struggling to put food on their tables today than ever before. It is estimated that 12.4 million Syrians are now food insecure. This is an increase of 4.5 million in the last year alone and the highest number ever recorded.

In Yemen, the current level of hunger is unprecedented and is causing severe hardship for millions of people. Despite ongoing humanitarian assistance, 17.4 million Yemenis are food insecure. The number of food insecure people is projected to go up to 19 million by December 2022.

For more information, please contact:

Dr Ayoub Al-Jawaldeh, Regional Adviser for Nutrition

WHO Regional Office for the Eastern Mediterranean, Cairo, Egypt

Phone: +20 106 921 3696

Email:This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Tamara Nanitashvili, Food Systems and Nutrition Officer

Food and Agriculture Organization of the United Nations (FAO) Near East and North Africa Region

Phone: +20 101 172 1012

Email:This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Salim Oweis, Regional Communications Officer

United Nations Childrens Fund (UNICEF)

Phone: +962 79 867 4628

Email:This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Sabah Barigou, Regional Adviser for Nutrition, HIV and School Based Programme

World Food Programme (WFP) Middle East and North Africa and Eastern Europe Region

Email:This e-mail address is being protected from spambots. You need JavaScript enabled to view it

In May 2020, the regional directors of the Food and Agriculture Organization of the United Nations (FAO), the United Nations Childrens Fund (UNICEF), the World Food Programme (WFP) and the World Health Organization (WHO) issued a joint statement warning about the potential impact of COVID-19 on food security and nutrition in the Middle East and North Africa, Eastern Mediterranean and Arab regions. This joint statement called on governments, international development partners, donors and the private sector to take action. In 2021, the joint United Nations Global action plan on child wasting: a framework for action to accelerate progress in preventing and managing child wasting and the achievement of the Sustainable Development Goals was launched. In addition, the Strategic Framework for Zero Hunger in the Arab Region was adopted in February 2022.

Given that malnutrition is multifactorial, different sectors involving people from a variety of disciplines need to be involved in designing effective strategies for its prevention, timely detection and treatment at the national, regional, community and household levels. Appropriate and timely multisectoral support for maternal, infant and young child nutrition saves lives, protects child nutrition, health and development, and benefits mothers. Five sectors health, agriculture, education, social protection and water/sanitation play a particularly key role, and national nutrition policies and strategies should address the role of these sectors.

Call to action to address undernutrition

Link:
FAO, UNICEF, WFP and WHO work jointly to accelerate action on maternal and child undernutrition in the Middle East and North Africa, Eastern...

Ginger or ginger tea can help reduce nausea during periods

Women on an average spend about 7 years of their life menstruating. That indicates how significant and influencing menstrual cycles are. Experiencing menstrual cramps and pain regularly might hinder one's moods as well as their ability to function well.Experiencing menstrual pain poorly impacts one's productivity at work, moods, and many other factors. Besides one's workout routine and lifestyle, menstrual pain is also influenced by the foods one eats. In this article, we discuss the best foods to eat if you wish to reduce your menstrual cramps.

13 foods you should add to your diet that help reduces menstrual pain:

1. Cruciferous vegetables

Cruciferous vegetables more commonly known as green leafy vegetables include spinach, kale, broccoli, cabbage, cauliflower, and so on. They are rich in calcium and magnesium, both of which help relieve period pain.

2. Water-rich foods

Lack of water in the body might also cause dehydration and headaches during periods. Eating water-rich foods such as cucumbers, watermelon, etc. ensures your body stays hydrated.

3. Fish

Fish is rich in iron, protein, omega-3 fatty acids, etc. Eating all of these nutrients helps reduce menstrual pain. Eating an omega-3-rich diet has also been proven to better moods.

4. Turmeric

Turmeric is a great healing anti-inflammatory spice. Turmeric has also been proven to reduce cramps and other menstrual symptoms.

5. Yogurt

Yogurt is a food rich in probiotics and has been proven to nourish the body and protect your vagina from contracting infections that you may be prone to during your menstrual cycles.

6. Quinoa

Quinoa like various other whole grains is a great source of protein for vegans. It is also rich in various nutrients and fibre that might better digestion, which is often compromised during periods.

7. Eggs

Eggs are another popular superfood. They are rich in various nutrients that help reduce menstrual pain. They also keep you fuller for longer.

8. Seeds

Seeds are rich in various nutrients such as protein, omega-3, potassium, magnesium, iron, and so on. All of these nutrients help better menstrual symptoms. Flax seeds in particular help with constipation which is a common symptom of menstruation.

9. Lentils

Lentils are another great source of protein and iron, especially for vegetarians and vegans. They are also filling and might help you avoid unhealthy snacks you might be craving.

10.Dark chocolate

Dark chocolate is considered a superfood for a reason. Dark chocolate is rich in iron and magnesium. Both of these nutrients reduce period pain. Furthermore, dark chocolate helps elevate mood.

11. Ginger

Ginger has various health benefits and is considered a superfood. Ginger may also help you feel better if you experience nausea during your periods.

12. Nuts

Nuts such as peanuts, walnuts, etc. are rich in protein, magnesium, omega-3 fatty acids, etc. All of these nutrients have been proven to reduce menstrual pain.

13. Tofu

Tofu is a very popular source of protein and numerous other nutrients. Tofu and various other soy products are rich in iron, magnesium, calcium, and so on.

In conclusion, what we eat has a huge impact on our overall health including our menstrual cycle and symptoms. Along with these foods, we also encourage you to avoid certain foods that might be worsening your cramps. You can also try certain exercises that might help you relieve period cramps.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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Cauliflower rice is a healthy and easy-to-make alternative to white rice

Cauliflower is anunderrated vegetable that belongs to the cruciferous vegetable family. Cruciferous vegetables or more popularly known as green leafy vegetables include lettuce, cabbage, spinach, broccoli, kale, and so on.

Unlike its counterparts, cauliflower is often considered less nutritive and unhealthy however that is incorrect. In fact, cauliflower is a superfood. Superfoods are foods that have an exceptionally high-nutrient content and are very beneficial to the body.

Here are some benefits of consuming cauliflower:

Nutrient-packed

Cauliflower is rich in nutrients such as vitamin C, vitamin B6, vitamin K, folate, potassium, magnesium, phosphorus, manganese, fibre and so in. Adding just 2 cups of cauliflower to your diet a few times a week can provide you with various nutrients and ensure better overall health.

Rich in antioxidants

Antioxidants refer to substances that protect our body's cells from damage. These damages may be caused due to harmful radicals present around us and may even cause various health complications. They also ensure the better health of our cells.

High in fibre

Cauliflower unlike other cruciferous vegetables is high in fibre. Fibre is integral in ensuring the better health of our body, especially our gut. In fact, about 120 grams (1 cup) of cauliflower can provide us with 10% of our daily fibre requirement.

Low-calorie

Cauliflower is much lower in calories as compared to other foods rich in fibre. Cauliflower is a low-calorie substitute for grains and legumes if consumed for fibre. Although, it may not provide as much protein and other nutrients as legumes and grains. Cauliflower may be a great filling addition to your diet if you wish to follow a low-calorie diet.

Boosts weight loss

As discussed above, Cauliflower is a low-calorie vegetable. In fact, 100 grams (one cup) of cauliflower only has 25 calories. Various fibre-rich foods are usually high in calories, unlike cauliflower. It also helps keep you feeling fuller for longer, reducing your chances of unhealthy snacking between meals.

How can I add more cauliflower to my diet?

Cauliflower rice

Cauliflower rice is a unique yet easy-to-make cauliflower recipe. You can make it by boiling the florets and then running them under cold water. Once cool, grind them into a mixer till they start replicating rice texture. This cauliflower rice is a nutrient-packed low-calorie substitute for rice and can be servedwith almost any dish you would consume rice with.

Cauliflower dip

Cauliflower dip is another great way to incorporate it into your diet. Add some boiled cauliflower florets, peeled garlic cloves, coriander, seasoning, and olive oil into a blender and blend into a dip-looking consistency.

Cauliflower crust

Cauliflower pizza crust has emerged as a great alternative to high-calorie unhealthy pizza. This crust can be prepared by incorporating cauliflower rice (follow the same steps as this recipe) into beaten eggs. Spread this doughy mixture on parchment paper and bake for a few minutes. You can also cook it on a stove like you would cook a roti for a few minutes. Top this crust as you would top a pizza and your cauliflower crust pizza is ready.

Cauliflower instead of potatoes

Cauliflower works as a great substitute for potatoes as well. Cauliflower can be used in various potato-oriented dishes such as mashed cauliflower, honey chili cauliflower, cauliflower and cheese bites, and so on.

Cauliflower cheese

Cauliflower may even be a great alternative to cheese if you wish to follow a plant-based diet or want to reduce your calorie intake. Cauliflower paste (boiled florets blended to a creamy texture) may work as a great alternative to cheese in dishes like Mac and cheese.

In conclusion, doing sufficient research if what you eat can help you better plan a healthy well-balanced diet. Along with this, creativity is the key. Eating healthy can appear boring if you cook the same dishes and meals. Trying to incorporate healthy foods into your diet is unique and different ways can help you in staying healthy.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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Cauliflower: 5 Benefits Of This Underrated Superfood & 5 Versatile Ways To Add It To Your Diet - NDTV

Olivier Richters may just be the biggest thing in Hollywood.

Not by name recognitionthough hes working on thatbut by sheer size alone: Richters is 7-foot-2 and weighs 330 pounds. To put that into perspective, hes 5 inches taller than Thor Bjornssona man so big he was considered perfect for a character called The Mountain.

Known as the Dutch Giant, Richters is so big that the Guinness Book of World Records has named him the worlds tallest bodybuilder. And while hes still growing his physiqueand his acting careerhis size has made previously impossible-to-film characters a reality for Hollywood directors. In Black Widow, he appeared as Ursa, a Marvel mutant known for being able to turn into a brown bear. And for the upcoming Borderlands film starring Cate Blanchett, Kevin Hart, and Jamie Lee Curtis, Richters plays Krom, one of the games larger-than-life bosses.

They originally were going to make the character CGI. But then the director found me on Instagram and said, we need to make him in real life, he says.

Before you askyes, he can dunk, and has been able to since he was 14. While rehabbing from a recent injury, Richters sat down to talk about what he does on leg day, give advice for tall lifters, and how he has to eat 5,000 calories per daywhen hes cutting weight.

This interview has been edited and condensed for clarity.

Ive actually simplified it. So what you see in the Men's Health video is that I really eat complete mealsyou have the carbs, the rice and the meat and vegetables. And I ate that 6 to 7 times a day. And what I noticed, when I'm out of the country on a film setfor instanceI made a diet that's much easier to follow. All the macros are still the same. But first I eat my meat, for example, 200 grams of salmon. So then I have the proteins and the fats. That's really quick. I can do that in 2 minutes. And then nobody has to wait [for me] on set.

And after that I drink my oat shake. So that's ultrafine oats, blended with a whey scoop, and you drink it. So the shake is around 700 calories. Drink it in one minute, the salmon you eat in 2 minutes. So I have 1000 calories and around 70 grams of protein literally in 3 minutes. And that's simplified my diet so much and I've kept progressing with that dietbefore my break, at least. I just prep the meat the evening before and then I make all these little bags of oats that I just drink on set.

It's 150 grams of oats, 50 grams of whey protein with vanilla flavor, and enough water so it isn't cement. You just drink it. It's not like you're dining or anything. It's just drink itif you have to eat 6 to 7 times a day, It doesn't really matter anymore. It's all about efficiency at the moment.

It depends on what stage. For example, I was cast for [The Electrical Life of] Louis Wain, where they wanted me to be a boxer. I was way too bulky. So then I went to 5000 caloriesand 5000 calories actually gets me shredded. Normally I'm between around 6,500 and 7,000, if I really have a lot to do on set. Because some more movies, you're really working and walking and talking all day. So then I really have to pump it up to 7000 just to keep the weight of 155 kilos.

Minimum is 300 grams of protein. And I go to 400 if I train along with it. It sounds ridiculous, but people sometimes forget how big my frame is and how much muscle damage that gives. The scale and the mirror just prove that I need it. So there are people that say, "that's way too much, it's 2.6 times your body weight of protein." If I go under, I drop a kilo of weight per day. That's how ridiculous this body is.

Courtesy of Olivier Richters

I discuss this a lot with my bodybuilding coach. He actually didn't want me to train differently than any other person, but I just need to make sure I reach the range of motion. And that's the problem for tall guysI don't fit in machines. So if I have a chest press machine, I can only go for 75% [of the range of motion before the machine locks out]. So you will never see me in a chest press machine.

But I never switched exercises or didn't do them because I'm tall. And that might not be the answer that people want to hear, because they want to know a secret about tall bodybuilders. But for me, it was just a way longer road to see the gains. Because I was gaining 10 kilos every year, from 80 kilos to only 155 kilos. But the problem with tall guys is the muscles are so long that it takes so long to see the difference. My arms, before my break and in the movies, are only one centimeter different than Arnold Schwarzenegger. But if you see me in a photo, you won't see Schwarzenegger unless you put my arm next to a normal person. It's all about perspective.

This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

So sometimes that's why tall people are like, "Oh, I can never look like him." It just takes so much longer because you have to grow so much more to look the same in perspective compared to a smaller person.

What I think is very important for tall peoplewhy they train. I have one of the tallest backs in the world, and I never have back issues. I can only explain that with people who do have back problems, they're only sitting in an office and they don't go to the gym. I'm always in movements and I always keep the back strong. I think every person above two meters should be obligated to himself to go to the gym a few times a week to keep those muscles and tendons and everything strong because they're so tall and not always in the greatest postures in chairs, and you have to duck always. It's so important that your body is stronger than the average person to handle this.

The best tip I got was maybe from Jay Cutler. Because I did know that I was going to travel a lot. And I asked him, how do you keep this shape while you're traveling for all your fans? And he explained to me the concept that you don't have to do that much to maintain. You have to do a lot to give that incentive for the muscle to grow. But just to stay the same, just get a pump and go away. And later, my coach told me you only have to do 30 or 40 percent of what you have to do to grow muscle in order to maintain it.

So those were great tips on being on a film set, because sometimes I have to wake up at 5 a.m., I'm back at 8 p.m., and then I still have to go to the gym. I wake up at 5 a.m. Again. I can't do normal bodybuilding training. So I go back to the tip from my coach and Jay Cutler. Just get the pump in and get out of there. My body stayed exactly the same size.

Courtesy of Olivier Richters

It will always be the legs. My upper body grew faster than my legs, and my legs, for the last two years, are finally catching up because my upper body is starting to slow down. Because there's always a limit to what you can reach as a human being from your own genetics. With the longer muscles, I always say to people, compare it to chewing gum. If you have this little bubble and you stretch it out, it becomes thinner and thinner.

So imagine what happens with your muscles in your legs. They get stretched out while growing. They're so thin and they have to fill up so much. So you always see with tall guys, they're insecure that they have very skinny legs, and it's the hardest thing to get massive. In the beginning years when I posted to Instagram, they always said, "chicken legs" and stuff. And of course, I was training them, but it just takes so many more years to develop. And now when I post photos, nobody says anything anymore.

With my training, I always switch between three thingsstamina training, with drop sets and supersets, hypertrophic training, and strength training. I swap every six weeks. Heres what I do when Im trying to put on size.

I always warm up. If I don't do that, then I will notice the day after that my knees are not OK anymore. So warming up I usually cycle five or 6 minutes, and then I also warm up in the first exercise. For a normal day that would be squatting. I do two sets of 15 reps just with the bar, no weights on.

For all these exercises, each exercise is three setsbut each set is three times going to failure. Pick a weight that you think you could do plus-or-minus 8 reps. Then do not stop, but wait 1-2 seconds. Then do another three reps. Do not stop. Wait 1-2 seconds, and perform one more rep. Thus, each set will have 12 reps, but you go to failure three times with 8, 3, and 1 rep, each with 1-2 seconds in between.

So squatting is always first with me. I do the three sets. Then I do leg extension and leg press, three sets. And for me, that's really enough for the quads. Only 8 to 10 sets are enough for my quads to kill them. If I do more than that and it takes six days to repair them, that's ridiculous. That's not how far it should go.

If you don't recover within three or four days, then you know you have broken down the wall too much. If you recover from that too quicklyor notthen you can adjust it yourself until you're ready to do more.

The hamstring is very classic. Maybe its because I'm a tall person, but I really hate stiff-legged deadlifts, and that's because my hamstrings are still short. I'm trying to stretch them out. So: Lying leg curl, sitting leg curl. Those are two classic ones. Three sets.

And then the calf trainingseated calf raises and standing calf raises. So I have around 7 exercises for leg training.

Even on IMDB, it doesn't say which character I am. That's how secret it still is. We just finished filming and going into editing now. If I'm say something now, they'll be really, really mad, so I can't.

What I can tell you is it's my biggest part that I've ever done from all the movies. I was eight months there. We went to Morocco, Italy, London, Scotland.

Playing with Harrison Ford and Mads Mikkelsen and Boyd HolbrookI mean, those people are so much more further in their acting careers than me and great teachers. I had Boyd and Mads, we were doing scenes in the same room. And they weren't shy about giving me tips when I asked them.

Harrison Ford is 79 now. He had more stamina than me. I didn't see him sitting on a chair any day for eight months. In the breaks, he's on his bicycle. Always energy, always flirting with the extras on set. I don't know how he does it.

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The World's Tallest Bodybuilder Shared His Workout and Diet Plan - Men's Health

Andrew Maciver had always wanted to get into shape. For the better part of a decade, the 39-year-old from Sydney, Australia would constantly tell himself that "one day" he would do something and get fit, healthy, and most importantly, happy.

However, like many people in Maciver's shoes, the gym could seem like a cold, unwelcoming place that left him feeling intimidated. As a result, he avoided working out for most of his life and had never done any weightlifting prior to his transformation.

"I was at the heaviest weight I had ever been and was mentally and emotionally 'flat', which was slowly affecting almost every aspect of my life," he says. "My 40th birthday was fast approaching, as was the impending birth of our second child, and it was then I felt that I had to make a change."

Courtesy of Andrew Maciver

That change would come in the form of a transformation with his local Ultimate Performance gym. Spurred by the motivation to be the best father and husband he could for his growing family, Maciver made it his goal to go all-in on becoming the fittest he had ever been.

He worked out at the gym three days a week with each session lasting around 45 minutes and led by a personal trainer. The sessions included resistance training across six exercises broken down into three different supersets. This routine helped Maciver build muscle fast while also teaching him how to deal with difficult exercises.

"The Atlantis Strength Pendulum Squat broke me every single time," he says. "Yet, it produced the best quad exercise you can get. Every bit of pain on that machine was worth it in the end."

Maciver's trainer, Zach, made sure he stayed on track with his workout technique but also on track in the kitchen, too.

"Each week, I had weight and fat loss numbers to hit," he says. "And, Zach was with me every step of the way ensuring that I continued to progress. He checked in with me every day to make sure I was comfortable with my food plan and calorie deficit."

Like any authentic weight-loss transformation, strict and healthy dieting is required to get the results you'll want to write home about. Before Maciver began his journey, a typical day would involve cereal or toast for breakfast, fast food for lunch and a dinner of pasta or rice. Plus, throughout the day he would find himself snacking on sweets.

During his transformation, a typical day's diet would involve:

Breakfast: Ham, Mushroom, Spinach and Egg white omelette

Lunch: 150 grams of Rump Beef Steak with steamed vegetables

Dinner: 150 grams of 5% fat Beef Mince bolognese with zucchini noodles

Shakes: Whey protein shake

Snacks: Rice cakes with low fat jam or peanut spread

It's no surprise that this strict diet mixed with a consistent workout routine allowed Maciver to get the body he'd always wanted. In a little over 3 months, he lost nearly 30 pounds and 14 percent body fat. However, not every change was purely physical. Maciver is now also able to finally be the father and husband he's always wanted to be.

"The changes in my state of mind and confidence are almost immeasurable," he says. "Feeling fitter, stronger and healthier can do nothing but make you happy. I can now keep up with our two little girls and am in the right shape to handle their neverending levels of energy."

His journey also had the unexpected consequence of helping him overcome lower back pain that had plagued him for years. Maciver would go on to learn that this was due to the developing and strengthening of his core musclesthus, removing the stress off of his back.

Courtesy of Andrew Maciver

Maciver's transformation occurred during the wave of COVID-19 lockdowns in Australia, so he was unable to immediately show off his hard work to his friends and colleagues. When the time came, they were amazed.

"When I did finally get to see them in person their reaction was instant and they couldn't believe how much I had changed physically," he says. "Experiencing the changes yourself is one thing but seeing the reactions of friends and family really hit it home for me on how successful my transformation was."

Despite feeling better than ever with his progress, Maciver isn't quite done with his fitness journey yet. He's locked in a marathon for later in the year and will be returning to UP to continue training with some enhanced strength goals in mind.

When asked what advice he has for someone considering a similar journey, he says it's most important to just get started.

"It doesn't matter how small the first step is, you just have to take that first step. Be it going to a gym, a fitness class or a run, as long as you get out there doing something, it will spark something in your brain that will leave you wanting more. The first few weeks might seem hard, but once you have the ball rolling and momentum behind you, the rest will fall into place."

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How This Guy Dropped Nearly 30 Pounds in 3 Months and Lost His Dad Bod - Men's Health

Keeping a plant-based diet while traveling long distances can be a serious challenge. If you're driving,you can always try one of the manyvegan fast food options, butfrequent flyersstruggle to find veganmeals or snacks in the air.Now, United Airlines is adding t Impossible Foodsmenu items to select flights and airport lounges. The new plant-based menu itemsare a first step inUnited's mission to improve sustainable offeringsin the air.

We want our food offerings to evolve and change along with peoples preferences were proud to work with Impossible Foods and think our customers are really going to love these new options, United Managing Director of Hospitality and Planning Aaron McMillan said. To many travelers, the quality of food choices at the airport and in the sky are a really important part of the customer experience, so were invested in making sure our menu items exceed their expectations. This is the first of many updates we look forward to sharing in the months ahead.

Currently, the airline flies between 100 million and 200 million people a year, meaning that a significant portion of flyers is likely following plant-based, flexitarian, or fully vegan diets. United will provide an Impossible Meatball Bowl to all first-class customers on domestic flights more than 800 miles in the continental U.S. The bowl features three vegan meatballs with broccolini, couscous, and herb-infused tomato sauce.

United will also provide a specialty vegan meat option for breakfast at the Chicago OHare, Los Angeles, Newark, and San Francisco Polaris lounges. The Impossible Sausage will be available for diners as an omelet ingredient or as a breakfast patty in the buffet. Unite aims to provide its customers and flyer with healthier, more sustainable options as customer preference begins to veer into plant-based interests.

United is all about offering the highest quality customer experience, which is something we have in common here at Impossible Foods, Senior Vice President of Sales at Impossible Foods Dan Greene said. It's exciting to see the airline bring new options to consumers that are better tasting and better for the planet. We think United flyers are going to love having access to Impossible dishes in the air and in the lounge.

Vegantourism is on the rise. Last September, a report revealed that vegan-friendly tourism is becoming a far more important segment of the overall travel industry. Surveying 5,700 people globally, the report found that nearly 76 percent of respondents believed that ethical and environmental sourcing of food influenced their choices. Now, tourism is nearly back to pre-COVID-19 pandemic levels, and more people than ever desire plant-based options.

One app, Vegvisits, works to alleviate the stress of plant-based travel. The global travel platform provides a resource for vegan tourists to find vegan and plant-based experiences while in new cities. Now, the app is available in over 80 countries and the founders, Linsey and Nicholas Minnella, hope to expand further.

This March, Delta Airlines announced its new plant-based menu, featuring five plant-based menu items. The plant-based dishes became available for the month-long trial period on flights that travel 900 miles or longer. The meatless meals available to Delta One or First Class customers included meatless meatballs from Impossible Foods and vegan lamb from Black Sheep Foods.

This week United Airlines announced it is partnering with Impossible Foods to offer vegan and plant-based menu items on flights. More and more carriers and airports are beginning to cater to plant-based consumers.

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United Airlines Teams Up With Impossible Foods - The Beet

Whether you're headed to the bar after a long week at work or just want to pop open a bottle on a hot day, beer is an integral part of many people's regular routine. In fact, according to Beer Info, the average adult in the United States ages 21 and older consumes around 28.2 gallons per year. However, beer isn't for everyoneand it's not just those who don't like the taste who should pass up that bottle. Read on to discover six types of people who should never drink beer, according to a doctor.

RELATED: The #1 Best Juice to Drink Every Day, Says Science

When it comes to popping open a bottle of beer, one rarely ever considers the sugar content. While the ingredient list doesn't always list sugar as an ingredient, it is created naturally when the grains are fermented by yeast.6254a4d1642c605c54bf1cab17d50f1e

"Beer can rapidly induce an increase in patient blood sugar or in a fasting state can cause a rapid rise in insulin and can cause hypoglycemia which is also dangerous," says Dr. Jonathon Kung, MD, a gastroenterologist at Mount Sinai.

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If you're looking to shed a few pounds, you may want to stay away from this popular alcoholic beverage. "Beer is loaded with anywhere from 100 to 200 calories with little nutritional value," says Kung.

According to research published in Nutrients, daily amounts of beer greater than or equal to 500 millilitersthat is, about 16.9 ouncesincrease the risk of not losing weight, particularly in men. For those trying to lose weight, beer consumption can prevent one from reaching a daily calorie deficit necessary for weight loss. Swap out the bottle of beer for a bottle of water to save those empty calories.

RELATED:10 Worst Beers to Always Leave on Grocery Store Shelves

Those who follow gluten-free diets should try to avoid drinking beer as it may contribute to future digestive problems. "Beer often contains gluten which can trigger an inflammatory response in the gut of many patients resulting in gastrointestinal symptoms," says Kung. There are gluten-free beers out there that may be better for those with food sensitivities.

Stomach issues aren't fun for anyone, especially those with irritable bowel syndrome. "Beer often causes bloating, gas, diarrhea, and sometimes abdominal pain by irritating the wall of the gut or causing fluid retention in some patients," says Kung.

RELATED:6 Best Foods to Eat for an Upset Stomach, Says Dietitian

While drinking beer might sound like a good idea after a long week, if you have liver disease or cirrhosis, you're going to want to stay away. "Beer is alcohol which when metabolized by an already irritated liver (often in the setting of cirrhosis, viral hepatitis, or autoimmune disease), can further hasten damage to the parenchyma of the liver and ultimately can result in a decline in liver function," says Kung.

You might know to avoid foods that are acidic or high and fat when it comes to preventing heartburn, but beer should also be added to that list according to Kung. "Beer is known to weaken the closing ability of the lower esophageal sphincter (which separates the stomach from the esophagus), resulting in more acid reversing into the esophagus resulting in heartburn symptoms."

RELATED:5 Surprising Effects of Giving up Energy Drinks, Says Dietitian

Casey Clark

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6 People Who Should Never Drink Beer, According to a Doctor Eat This Not That - Eat This, Not That

A growing body of literature ties the gut microbiome to symptoms of depression in a seemingly circular relationship where each affects the other. However, many of the studies on this relationship merely link certain bacterial populations or diets to major depressive disorderleaving open critical questions about the underlying mechanisms of how the gut microbes might influence depression.

Research published last month (May 3) in Cell Metabolism takes an important step toward filling such gaps, demonstrating in multiple animal species that there is likely a causative relationship between depression severity and serum levels of the nonessential amino acid proline, which the study finds depend on both diet and the activity of proline-metabolizing bacteria in the gut.

To the best of my knowledge, this is the first time that a team actually demonstrates a causal relationship between proline intake and depressive behavior, Kings College London metabolism researcher Sandrine Claus, who didnt work on the study and is also chief scientific officer of the microbiome therapeutics company YSOPIA Bioscience, tells The Scientist over email. I am unaware of a proline-mediated gut-brain axis. This is therefore a completely novel mechanism of action.

Previous research had found that proline, among other dietary compounds, seems to play a role in major depressive disorder, but we found increased levels not only [in] major depression but also in subjects with moderate depression, study coauthor Jos Manuel Fernndez-Real, a researcher at the Girona Biomedical Research Institute and Dr. Josep Trueta Hospital, both located in Spain, explains. Indeed, the severity of the symptoms correlated with the subjects circulating proline.

Fernndez-Real and his colleagues uncovered this when they compared peoples responses on an 80-item food intake questionnaire with scores on the Patient Health Questionnaire-9 (PHQ-9), a common clinical survey for diagnosing and measuring the severity of a persons depression. Out of all the dietary nutrients in the questionnaire, Fernndez-Real says, the one most associated with depressive traits was precisely proline. Blood tests in the same participants solidified the correlation between proline and depressive traits.

However, some discrepancies emerged within the data that demanded a closer look. Not all subjects with increased proline in the diet had increased proline in the plasma, hinting that some yet-undiscovered factor was involved, Fernndez-Real explains. In search of that explanation, he and the other researchers determined the microbiome compositions of the human participants.

The paper notes that most previous studies attempting to do the same failed to achieve bacterial species-level resolution and have reached inconclusive and conflicting findings. But Fernndez-Real and colleagues employed a multi-omics approach that allowed them to link microbial function to the specific biological pathways associated with depression, granting their study a level of resolution that Fernndez-Real says was lacking from what he describes as underpowered previous studies.

In the study participants, plasma proline levels were associated with the presence and activity of specific gut bacteriapeople with high proline consumption and higher plasma proline levels had different microbiome compositions than those who consumed the same amount of proline but had less circulating in their blood. Furthermore, the team found that the microbial communities of the former were associated with more severe depression.

To determine whether theres a direct link between proline and depression, the researchers revisited and modified mouse and Drosophila melanogaster models that theyd previously used to study how the microbiome influenced cognitive abilities.

The researchers fed 10 mice a standard diet and another 10 a proline-supplemented diet, then subjected them to stressors typically used to trigger depression-like behaviors. After six weeks, the experimental group had significantly higher proline levels circulating in their plasma and exhibited more signs of depressive behaviors, such as a disinterest in sugar water and decreased mobility during a tail suspension test.

To see how the microbiome factored in, the researchers took fecal samples from 20 human volunteers (nine of whom had high proline levels and all of whom demonstrated a direct correlation between their PHQ-9 score and circulating plasma proline) and put them into antibiotic-treated mice, effectively transferring the human microbiomes into the animals. When the mice were subjected to another test meant to induce depressive behaviors, the researchers found that the mices behavior correlated with the PHQ-9 scoresand therefore circulating proline levelsof their donors as well as the mix of microbes now residing in their guts.

The data demonstrated that a particular microbiota metabolizes proline and is critical to develop more or less depressive symptoms, says Fernndez-Real.

The researchers also conducted RNA sequencing of the animals prefrontal cortex, a region of the brain associated with cognition. That revealed that genes related to depressive behaviors had been upregulated following fecal transplantationand that expression of the proline transporter gene Slc6a20 in the brain correlated with the mices behavior and their microbe donors PHQ-9 scores.

The microbiota from subjects with the highest depression scores induced emotional traits in the mice, says Fernndez-Real. Interestingly, the prefrontal cortex of transplanted mice showed increased expression of genes . . . that we also found in the intestine of subjects with increased proline intake.

From there, the researchers moved on to Drosophila experiments, subjecting both wild type control flies and those with downregulated CG43066the Drosophilaversion of sl6a20to stressors to see if the transporters affect whether the animals exhibit depressive behaviors. They then ran the same tests on Drosophila colonized with the bacteria found to increase or decrease proline metabolism in the prior experiments. Downregulating the proline transporter gene or colonizing the Drosophila with specific bacteria, especially certain Lactobacillus species, seemed to protect the flies from depressive behavior, the study found.

The researchers werent able to conduct similar experiments in people, which they concede limits the conclusions that can be drawn from their work. Going forward, Fernndez-Real says it will be important to test, for example, whether diets with different proline contents influence depressive traits and depressive symptomology.

Chrysi Sergaki, a microbiome researcher at the Medicines & Healthcare products Regulatory Agency in the UK who did not work on the study, tells The Scientistover email that using these [animal] models is a start. They can help us understand the impact of the microbiome on brain function, but that doesnt necessarily mean that it will work the same way in humans. Still, she says that because similar experiments cant be performed on humans, the animal models used in the new study can grant researchers a deeper understanding of how the microbiome can influence the functions of the organism they live in, adding that that knowledge can be valuable in the way we think about the microbiome when we move to humans.

Claus expresses similar sentiments. Modeling depressive behaviors in animals is . . . very challenging, she writes. I actually thought that the drosophila model was interesting despite the fact that we cannot directly translate behavioral observations from drosophila to humans. These are useful to study mechanisms of action though.

Still, Claus adds that a lack of data on circulating proline levels in the mouse model, combined with repeated reanalysis of the same cohort of people, make it difficult to draw definitive conclusions about the mechanism of microbial proline metabolism and its link to depression.

The authors keep reanalyzing the same cohort, insisting that they always find a consistent microbial signature with PHQ-9 and proline, Claus writes. But this is not surprising since proline is correlated to PHQ-9 score in this cohort, and PHQ-9 score is correlated with a microbial signature.

Sergaki applauds the study authors for describing the limitations of their work, adding that microbiome studies are notoriously difficult to reproduce and therefore validate. I think all microbiome scientists look at these studies with a critical eye, she tells The Scientist. The authors mention certain limitations of their study which are quite important. The biggest question is always this: correlation or causation? Due to the complexity of the system, this is very difficult to answer.

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Study Links Depression with High Levels of an Amino Acid - The Scientist