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Best Habits for Memory Loss, Says Physician Eat This Not That – Eat This, Not That
Posted: June 8, 2022 at 1:42 am
We've all been touched by memory loss. Whether personally (TBI, Post-COVID, Dementia) or someone we love. The thing is, there is a lot we can do if we are empowered with information. I trained in both psychiatry and neurology because all aspects of how we experience memory loss are important. This includes feeling depressed or anxious, to how we diagnose specifically what kind of memory loss we are experiencing, and what to do about it. In my experience, the more specific I can be with someone about what is going on with their memory, the better. Nobody likes feeling uncertain about something they are experiencing. Not knowing why memory is changing can be scary. Once we are given specific information, we can act, and do something about it. Autonomy and choice are central to being human. Read on to find out moreand to ensure your health and the health of others, don't miss these Sure Signs You've Already Had COVID.
The first best habit to prevent memory loss is exercise. When we say exercise, we need to be a little more specific and say that it only counts if it's moderate exercise. To clarify, you have to feel out of breath, and it should be relatively hard to hold a conversation while you are doing whatever activity you enjoy. So, the activity does not matter, but being a little out of breath and having your heart rate elevated is important. This is what research has shown to be beneficial to your blood vessels that feed your brain. And building this habit to be at least 20 to 30 minutes five days a week is ideal, so work on adding this into your daily routine.6254a4d1642c605c54bf1cab17d50f1e
The second-best habit for preventing memory loss is diet. What you eat has a big impact on your health. You still have room for lots of variety, but some basic habits are healthier than others. You should eat a diet low in carbohydrates. What that means is you eat less rice, pasta, white potatoes, white bread, things that your body absorbs very quickly and provide a big burst of sugar in your bloodstream. Focus on eating healthier carbohydrates such as wheat bread, or brown rice if you desire. Then try to focus on eating more healthy fats such as olive oil, coconut oil, avocados, and avoiding saturated fats such as lard. Try to eat less meat, even though summer barbecues are irresistible. Start with one thing at a time and make it a habit before you try to do too many things at once. Maybe you pick a way to reduce the amount of sugar in your diet by switching from regular soda to sparkling water or start eating plain yogurt instead of flavored yogurt. Take a look at the labels and pick one thing to work on. Once it's been a few weeks you can go on to the next thing.
The third best habit is to look at how much time you spend with other people and make sure you have strong social connections. As we get older it's easy to spend less time with others and more time alone or with just one person near us. Think about the friendships that may have faded away and consider rekindling those. Social isolation is a major risk factor for memory loss and something we can easily fix. If you don't have any people from the past, you want to increase time with, then make sure you are going to places where you can meet new people and develop friendships. Maybe you go to a new gym regularly, or another place with get togethers for an activity you enjoy. Make a habit of regularly and meaningfully engaging with others at least three times a week and spending a good chunk of time with them.
The fourth best habit is to always be learning something new. This could take the form of finding a new hobby to develop, learning a new musical instrument, or how to make something or build something. The key is when we are learning, our brain is forced to develop new connections and it's a form of exercise for the brain. Making a habit of spending 30 minutes a day practicing something new will help our brain stay strong. Reading is great, but for learning make sure you are reading something where you can also use it for active learning-not just passively reading information- but taking information and doing something with it where you commit it to memory. So maybe you like reading books about history, make a habit of taking notes and going back to test yourself to make sure you remember the information.
Another good habit to always have is taking safety precautions when doing activities. Specifically, we are trying to prevent head injuries. Always wear a helmet when riding a bike or a motorcycle, and using appropriate tools or assistive devices such as hiking poles if walking on uneven ground, etc. Whatever activity you are doing just ask yourself, is there a chance I might hit my head hard doing this? If the answer is yes think about what you can do to help protect yourself while still doing the things you love.
Finally, the best habit is to check in with your doctor regularly, and if you are over the age of 50 that means at least once a year. During these visits you want to make sure you ask about your mental health, where they can screen you for depression, anxiety or other symptoms that could contribute to memory loss. You want to make sure your blood sugars are OK and not leading towards diabetes, If you are smoking or drinking too much you want to work on quitting, they can also check regular tests to make sure that your cholesterol and blood pressure are OK. Is you hearing getting worse? If so, this is very important to address. Make a habit of always wearing your hearing aids when you are awake! Make sure you talk about these things with your doctor as there are many ways they can help you build new habits to address these risk factors for memory loss.
If you notice signs of memory loss, this can be hard to judge. As we get older it is normal to take a little longer to process things or do calculations but our ability to speak clearly, use our vocabulary, do math mentally should not get worse. Attention can also be a little harder as we get older. Sometimes we think we are forgetting people's names more than usual; this is usually an attention issue which if you make an effort you can remember names. Now, if despite your efforts and focus, these things are getting harder, then it is worth looking into. If you notice you are having a harder time remembering what you did the previous day, maybe repeating yourself to others, or asking the same questions again, then you should bring it up with your primary care provider. They will start with a basic screening with a cognitive test and go from there.
Just remember, this is a lot of information, and you've already built a good habit by being here to read something like this in the first place! Please focus on one thing at a time, do not try to make many changes all at once because habits form best when they happen one at a time. Take some notes and you can check on many of these things at your next doctor's visit. Also, ask your friends and family for advice because sometimes people who know you well will have good ideas for you. If you can spend the next year making progress on even just a few of these things, you will make a big impact for years to come. And to protect your life and the lives of others, don't visit any of these 35 Places You're Most Likely to Catch COVID.
Dr. Reza Hosseini Ghomi is a practicing neuropsychiatrist, focused on neurodegenerative disorders and is serving as Chief Medical Officer at BrainCheck.
Dr. Reza Hosseini Ghomi
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Take control of your metabolism with help from this cookbook – KING5.com
Posted: June 8, 2022 at 1:42 am
In her book, "The Fast Metabolism Diet," nutritionist Haylie Pomroy shares how to make your metabolism work for you, not against you. #newdaynw
In her book, "The Fast Metabolism Diet," nutritionist Haylie Pomroy shares how to take control of your metabolism and make it work for you, not against you.
She joined the show to share a recipe for a southwest breakfast salad.
SOUTHWEST BREAKFAST SALAD WITH CILANTRO-LIME DRESSING
For the Cilantro-Lime Vinaigrette
1. Brown the chicken sausages in a skillet. Slice them.
2. Layer the greens beans, tomatoes, bell pepper, onion, and avocado in four large bowls, dividing them evenly, then top with the sausage.
3. Make the vinaigrette: In a blender, combine the cilantro, olive oil, garlic, tomatillo, lime juice, vinegar, and xylitol, and blend until smooth.
4. Drizzle the vinaigrette over the salads, dividing it evenly, and serve.
A Registered Wellness Consultant with a 25-year career in health and nutrition, Haylie Pomroy is a #1 New York Times bestselling author, leading health and wellness entrepreneur, celebrity nutritionist, and motivational speaker. Through her practice The Haylie Pomroy Group, which includes integrative health care clinics, Haylie's clients gain valuable insight into her deep-rooted philosophy of "Food is Medicine." She also works with doctors at top practices, hospitals, and educational institutions across the globe as a consultant on many difficult cases, helping patients overcome health issues and reach their wellness goals.
Segment Producer Rebecca Perry. Watch New Day Northwest 11 AM weekdays on KING 5and streaming live on KING5.com. Contact New Day.
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As Shilpa Shetty Kundra turns a year older, we share the secrets to her zestful lifestyle – Filmfare
Posted: June 8, 2022 at 1:42 am
Shilpa Shetty Kundra is one of the most vivacious and hard-working actresses from Bollywood. The actress made her acting debut in the 1993 thriller Baazigar and has since then worked in over 40 movies. The actress has won multiple accolades and widespread acclamation over her career spanning three decades. She is now awaiting the release of her upcoming movie Nikamma starring Abhimanyu Dassani and Shirley Setia. The actress also made jaws drop as she grooved to the song Shut Up and Bounce. In her bikini-clad dance performance, the actress looked stunning as she flaunted her toned and muscular body. The song went on to become a career-defining performance by the actress. Revisiting the song from the 2008 movie Dostana, one may wonder how to get themselves on the same path of fitness as Shetty. The answer to that may not be as tough as one may imagine, as Shilpa Shetty has always been very vocal about her diet and workouts advocating for a healthy and active lifestyle.
Speaking about motivation for an active and healthy life, the actress said, Whatever you dream of achieving, life will always demand discipline, dedication, and consistent effort, and some amounts of hustle. Likewise it is, for the muscle too! Unless you push yourself, moving forward will always seem like a distant dream. She further added, Prepare a schedule, sacrifice the excess sugar, manage your time and water intake well, eat clean with balanced proportions, and get fitter than you were yesterday. Thats the only way forward. You can do it!
The actress and fitness enthusiast also launched a holistic health app, Simply Soulful that caters to yoga, exercise, immunity, and diet programs. She also hosts a radio show, Shape of You, and manages her own YouTube channel where she preaches the importance of a balanced lifestyle. She has also pledged to spread awareness by encouraging a healthy lifestyle. Living by her popular philosophy Swasth Raho, Mast Raho, the actress has inspired many to follow the right path. Shilpa Shetty Kundra also promotes having a wholesome balanced diet and is against dieting.
It is rightly said that Shilpa Shetty Kundra has aged like fine wine. As the actress turns a year older, we revisit the lessons to take from her zestful lifestyle.
When it comes to her diet and lifestyle, Shilpa Shetty makes sure that she never misses a meal. The actress quips that skipping meals can reduce ones metabolism. With a tight schedule, the actress is prone to missing her breakfast several times which marks the most important meal of the day. But the actress firmly says, I dont skip breakfast because I dont have time. If you dont break your fast, you are not doing good to your brain and body. I like to keep it simple and quick. Her breakfasts include rich sources of protein and fibres, such as eggs, fresh fruits, and avocados. In an exclusive interview with Filmfare, the actress shed light on the importance of clean eating. She said, Clean eating is having food thats not ready-made. Rather consume natural foods; food thats not genetically modified. Stick to local stuff rather than items that have travelled a long way as they have preservatives. For a rich source of antioxidants, Shilpa Shetty also adds berries to her diet. These reduce the risk of heart diseases and other inflammatory conditions. The actress regularly whips up berry smoothies to add antioxidants to her diet.
She also launched a book, The Great Indian Diet co-authored by her nutritionist, Luke Coutinho. The book explains how she lost her postpartum weight just a few months after having her first child Viaan. Speaking about the book in an interview she said, I have tried to bust preconceived notions about Indian food. People think Indian food is fattening and high on sodium, which is untrue. A simple dish like rajma chawal is a complete meal; it has the right amount of protein, nine amino acids; its equivalent to eating an egg. But people are tucking into quinoa instead.
Shilpa religiously takes out the time to post work-out tips on her social media spreading the philosophy of an active lifestyle. She also regularly posts workout videos on the Shilpa Shetty Fitness App. The actress begins her day with functional training and ends it with yoga. In an exclusive interview with Filmfare, the actress said, I do an amalgam of yoga and exercise. I even do the animal walk for agility. In the interview, she also shed light on yoga asanas. She said, The old-fashioned methods have the most effect on your body. You concentrate on every asana. Its slow and emphasises breathing for optimum results. The actress has not only mastered yoga but is also a black belt in karate. She also took to her social media handle to share the importance of stretching. She wrote, Its important to stretch and flex muscles often, to prepare the body, safeguarding your bodies from injuries and for the activities we take on.
The actress advocates for cheat days and guilt-free indulgences. Shilpa has always advocated for a balanced lifestyle, which also requires giving in to certain indulgences. The actress religiously follows one cheat day per week during which she doesnt shy away from indulging in her favourite desserts. The actress also shared in an Instagram post, I am human, so I give in, and when I do, I do it guilt-free and enjoy every bit. The actress has also started the #SundayBinge series through her Instagram page. In the video, she promotes one cheat day per week conveying one doesnt have to starve themselves for weight loss. In these videos, the actress can be seen indulging in her favourites from hot jalebi and rabri to chatpata raj kachori. According to the actress, following a disciplined and balanced diet are key, but indulging in your favourite food once a week will keep you motivated. The cheat day is instrumental in avoiding cravings.
Shilpa Shetty Kundra also refers to the Ayurveda techniques while planning her meticulous diet. Some of her tips from the Ayurveda include consuming sugar in natural form like jaggery and having the right amounts of carbohydrates before 8 pm. The actress, therefore, doesnt cut out potatoes from her diet but makes sure she has it the right way. She also highlights the importance of bottle gourd juice, basil or tulsi juice, and coconut water. Busting myths about ghee, she says, In Ayurveda, ghee is used for detoxification. They ask you to have generous spoons of pure ghee and that actually helps you burn fat. Your intestines are cleansed. Ghee increases your metabolism and helps you digest food. This has been practised through the ages but people are not aware of it.
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UConn Researchers Team Up to Unravel Mysteries of Puzzling Bacterial Signals in Our Blood – UConn Today – UConn
Posted: June 8, 2022 at 1:42 am
A type of bacteria that live in our mouths and guts send signals in the form of lipids through our blood, which could be good or bad, depending on the context. A multi-disciplinary collaboration of UConn researchers based in Farmington and Storrs is pioneering the study of these bacterial signals and the surprising roles they play in the human body.
Theyre in Your Mouth
Porphyromonas gingivalis is a pathogenic bacterium in the phylum Bacteroidota (formerly Bacteroidetes). It causes a destructive form of periodontal disease called periodontitis.
Dr. Frank Nichols, professor of Periodontology in the UConn School of Dental Medicine, became interested in Porphyromonas gingivalis in the early 1990s, and has been fascinated, and surprised, by the pathogen ever since.
Nichols explains that P. gingivalis colonizes the spaces between teeth and gums and, in the absence of brushing and flossing, over time the environment and community gradually changes from healthy to pathogenic. The bacteria build up in plaque, and as the bacteria grow and die, they release lipids from their cell walls which the immune system recognizes as signals of infection, triggering inflammation. Over time, the inflammation becomes chronic and can result in tissue damage and tooth or bone loss.
Nichols wanted to know more about bacterial lipid triggers, so he started extracting and characterizing them. Initially he was examining lipopolysaccharide (LPS), a common cell wall product produced by all gram-negative organisms.
When LPS is expressed on the surface of the cells in the gut, it helps to protect the organisms from the bile salts, dissolution, and destruction processes, Nichols says. But we dont have bile in our mouths, so theres no reason for these bugs to have this LPS.
In addition to the puzzle of why mouth bacteria would have gut protective lipids in their cell walls, Nichols soon found another: in periodontitis-diseased tissues, P. gingivalis was present, but not much LPS was evident in tissues. At first, he didnt believe this result, but after reproducing the experiment he noticed a distinction.
There is not so much LPS in the tissues, but there are a lot of other kinds of bizarre lipids from P. gingivalis, says Nichols. I knew this because a unique fatty acid identified the presence of these lipids. These lipids are unique to the Bacteroidota, the phylum P. gingivalis belongs to. Periodontal disease is not like having a microbial infection around the teeth where the organisms invade the tissues and cause abscess formation, swelling, pain. Instead, periodontal disease elicits a chronic inflammatory response by the host.
How the organisms elicit this chronic inflammatory process is thought to involve the release of virulence factors, such as LPS, which are then taken up by immune cells, or through simple diffusion processes where the bacterial lipids passively slip into the hosts cells. Physical properties of lipids facilitate diffusion and can help them move around quite a bit, a quality that Nichols work would highlight.
Nichols continued extracting and trying to learn more about the lipids and their travel habits. He started collaborating with UConn Chemistry Emeritus Professor Michael Smith over the course of the next 20 years.
He had terrific graduate students that were synthesizing these lipids and verifying the structures, Nichols says. It was a terrific collaboration and we were able to confirm those structures in part because of that synthetic work that was done in his lab.
Extracting and characterizing these lipids is highly specialized work, Nichols explains, and the collaboration helped build a collection of lipids which he has since shared with other researchers.
Nichols has since found that these lipids accumulate more extensively when theres significant disease like destructive periodontitis. The results, though significant, were met with skepticism, says Nichols, as some others in the field refused to believe it could be anything other than LPS he was measuring.
Nichols didnt give up then, and has continued growing the bacteria, extracting the lipids, and screening their biological activity and this has led to even more collaborations.
Theyre Sending Signals Through Your Blood
Dr. Robert Clarks interest was piqued as he followed Nichols progress in studying these lipids.
Clark, a professor in the Department of Immunology in UConn School of Medicine, is interested in autoimmune diseases like Multiple Sclerosis (MS), and in the early 2000s he says the microbiome was a very hot topic with thousands of publications coming out studying relationships between microbiome and diseases, but little work on exactly how the bacteria were potentially mediating things. He says Nichols was wise enough to look deeper by examining what the bacteria make in terms of lipids.
Clark was also struck by the fact that Nichols had shown the lipids are distinct to Bacteroidota which are found not only in the mouth, but also in the GI tract where they comprise 30% to 50% of the organisms found in the GI tract microbiome.
Clark says he and Nichols would talk about their work when running into each other on elevators or in passing: We knew each other and would share results. One day, I asked if he thought these lipids that were produced by bacteria in the mouth and GI tract were affecting systemic human health.
That elevator conversation launched their collaboration. Clark proposed they look to see if these lipids are present in the bloodstream. In 2013, they published work showing these bacterial lipids accumulate in structures in blood vessels that can lead to thickening or blockages called atheromas.
Every person has these lipids in their blood. That was surprising, because thats a bacterial product and it cant be confused with something we make. Its totally different, says Clark. You, sitting there, have bacterial products floating around in your bloodstream that are doing things to you.
Next, Clark wanted to see what the lipid levels were like in the blood of MS patients, and they found that the bacterial lipid levels were lower in MS patients, a very surprising result. They expected, if anything, that patients with the autoimmune disease would have more lipid present.
There are two phases of our immune system, Clark says. One is the adaptive immune system with T and B cells, but there is also the innate immune system, which gets the ball rolling in any immune response. These bacterial lipids are stimulants for the innate immune system, and it is thought that people with autoimmune diseases have overreactive immune systems that attack self-tissue in general. We realized there is something strange happening here.
The fact that these stimulatory lipids were present in lower levels in MS patients opened a new level of complexity for these lipids that Clark has been since working to understand.
Theyre in Your Gut
The lipid mystery also caught the attention of Christopher Blesso Ph.D., associate professor in the Department of Nutritional Sciences in the College of Agriculture, Health and Natural Resources.
I first came into contact with Nichols, by reading a UConn Today article, Blesso says. I reached out to him because I was interested in figuring out if the diet affected these bacterial lipids.
Blesso studies dietary fats and never considered bacteria as a possible or significant source of lipids. Nichols was happy to collaborate and it culminated in Blessos recent publication in the Journal of Lipid Research another breakthrough in deciphering the roles of these lipids.
Blesso was interested in looking at different diets and their impacts on the gut microbiome. He says one reason is these lipids are specific to Bacteroidota which comprise around 50% of the gastrointestinal tract microbiome and which seems dependent on diet.
A lot of the initial studies with obesity and unhealthy diets, like high fat diets, showed Bacteroidota were suppressed in those high fat conditions, Blesso says. Once the individual lost weight or started eating a higher fiber diet, the Bacteroidota population would tend to go back up again.
Blesso reasoned that high fat diets lead to a decrease of Bacteroidota and that would lead to changes in the lipids produced.
For the experiment, they fed mice who are genetically predisposed to high cholesterol a diet that mimics a high fat, Western diet to induce atherosclerosis and liver inflammation. Another group of mice who served as a healthy reference were fed a regular, low fat, plant-based diet called a chow diet.
They then administered one of the bacterial lipids called L654 to the mice to mimic chronic inflammation, with an initial hypothesis that these conditions would speed the development of atherosclerosis and liver inflammation in the Western diet group.
Again, the lipids surprised the researchers.
We assumed that if were exposing the animals to these lipids that we would see more inflammation and atherosclerosis. We actually found the opposite, says Blesso.
In the case of the high fat, Western diet-fed group, the lipid lowered the inflammation of the liver and liver injury markers, and overall, seemingly immunosuppressive effect that protected the mice from atherosclerosis development says Blesso. However, the biggest effects they saw were in the liver.
To me, its more interesting when you dont find what you thought youre going to find, Blesso says. It unlocks new questions.
Blesso says he thinks the lipids act almost like a brake for the immune cells in the liver.
Im hypothesizing that these bacterial lipids are signals that help form a tolerance and if you lose the signal because of a high fat diet or obesity, that will actually promote a breakage of that tolerance and the immune system will start to attack the liver, he says. Without that tolerance, you have liver inflammation and liver disease. It seems like the high fat diet and obesity break that tolerance, and this leads to liver inflammation.
While the researchers are still not entirely sure how the lipids make their way into the bloodstream, it is clear they can have big impacts on the bodys physiological processes.
Blessos findings echoed Clarks work by showing that these lipids may not be all that bad, and that their impact on the human body is context-dependent.
A Goldilocks Situation
The researchers, bolstered by unexpected and exciting results, are pressing on and continue to enjoy the collaboration, across disciplines and campuses.
We are just trying to figure out whats going on together. Developing the methods to figure out how to measure these lipids takes a lot of people, says Blesso.
Another collaboration that makes this work possible is with Anthony Provatas, assistant research professor in the Department of Chemistry and a researcher in the Organics Environmental Analytical Laboratory at the Center for Environmental Sciences and Engineering who helps analyze and characterize the samples.
Blesso says, Were going to keep working together into the future will hopefully figure out how theyre absorbed and transported, and how they affect different disease states.
These latest findings give Clark new hope for understanding the lipid role in MS: Now we show two cases where the lipids are lower, and this is somehow regulating or dysregulating the immune system, making it stronger.
The results connecting the microbiome with diet and systemic inflammation led to the question of whether antibiotics could further influence the lipid producers. On this, he says stay tuned, but he suspects there may be a sort of Goldilocks phenomenon at play where too much or too little lipid could result in hyperactivity in the immune system.
Its a unique system to study, Clark says. Most researchers dont believe us. Scientists dont like to leave their comfort zone. There are probably 100 papers that say slightly different things about which bacteria are changing when you have this disease, but no one is connecting the dots for how that might work.
Clark points out that many different Bacteroidota produce these lipids, so studies purely looking at changes in the microbiome will not be as telling as studies which look more closely at the roles those bacteria play.
These lipids are among the very few molecules that anyones identified. For instance, you could lose bacteria X, but if bacteria Y is still there, there may be no effect if they both make the same lipid. Whereas you could have bacteria Z gain in numbers and have a major change because the lipid theyre producing is different. No one else is measuring these and that is good and bad. Good in that our group is pioneering this field but bad because reviewers, if theyre not doing this work, they tend to say No way. This couldnt be, says Clark.
Nichols adds that, for this reason, the field remains wide open: People dont work on lipids for the most part, because they are tough to work with, but its what Ive been working on for 25 years. Im not going to give up.
This work is catching the attention of other researchers outside of UConn, and Nichols collection of lipids is fueling that research. For instance, one researcher looking at genes involved in the synthesis of the lipids and another is looking at potential connections with Alzheimers.
There is more to these lipids and the bacteria that produce them, and the collaborators are determined to keep working to understand. As Nichols says, Its all because of this one bug, and a refusal to listen to the naysayers.
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5 Healthy Eating Habits That Camila Cabello Swears By Eat This Not That – Eat This, Not That
Posted: May 20, 2022 at 1:50 am
Just announced as the next "The Voice" coach for Season 22, Camila Cabello has been in the spotlight a lot recently. Between replacing Kelly Clarkson on the singing competition show, strutting the red carpet at the Met, and releasing her latest album "Familia," we can't help but notice how stunning she is.
But it comes as no surprise the star has been pretty open about taking care of her body. She frequently posts photos on Instagram about her workouts with celebrity trainer Jenna Willis. And her trainer even shared Cabello's full-body workout with Shape.
But the "Seorita" singer can't just workout to look that good. She also has some healthy eating habits that keep her feeling great, but dieting is actually not one of them. Read on to find out how Cabello approaches her meals.
And next, check out This Is Kendall Jenner's Exact Breakfast, Lunch, and Dinner.
The #1 eating habit that Cabello follows? No diets. Her trainer Jenna Willis told HollywoodLife: "I tell my clients crash diets and overdoing workouts can be like a bad relationship. If they seem too good to be true, they are."
Although she may have tried dieting in the past, Cabello now focuses on balanced, healthy meals that make her feel good.
"While at first, it may feel exciting since change seems to be happening, but then all of a sudden, all the pitfalls that challenged your previous relationships will sneak back in and you'll find yourself right where you started," Jenna told HollywoodLife. With help from her trainer, Cabello learned that intense dieting does not work for her.
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Instead of dieting, Cabello does intuitive eating: listening to her body and providing it with the food it needs.
"Photoshop, restrictive eating, over exercising, and choosing angles that make our bodies look differentI remind myself of this, listen to podcasts on intuitive eating, follow women who accept their cellulite, stretch marks, bellies, bloating, and weight fluctuations," Cabello posted on Instagram.6254a4d1642c605c54bf1cab17d50f1e
Previous Eat This, Not That! reporting shows that intuitive eating may help you break emotional eating habits, be honest about when you're hungry, and respect your body. The singer also told BuzzFeed that she loves chocolate and Hawaiian pizza, so intuitive eating allows her to indulge in her favorites every now and then.
Born in Cuba, the ex-Fifth Harmony singer seeks out food that reminds her of home. Food and culture go hand in hand for Cabello.
"When I looked up 'gorditas' on my Yelp and found a place that seemed not touristy and authentically mexican I felt desperate for it," she posted on Instagram. "And I realized it wasn't just the food I was craving, but the feeling of comfort and familiarity and the feeling of ground-ness it gave me."
While Cabello doesn't follow any strict diet, she does try to eat small meals full of whole foods and nutrients. "It isn't about dieting, it's about healthy lifestyling," her trainer told Hello Magazine. "This means eating nutrient-dense foods, enjoying smaller meals." Other celebs like Megan Fox have been known to manage portion control as well, eating smaller meals throughout the day.
Even though Cabello is really busy, she tries to take her time eating. That's because her trainer recommends slowing down meals for intuitive eating to be most effective.
"A lot of times we don't realize we're full until it's too late. Another little tip is to chew all of the food in your mouth before taking the next bite. This is one of the best ways to avoid overeating," Willis told Hello Magazine.
Want to read more about how celebs stay fit? Check out The 3 Eating Habits LeBron James Swears By.
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‘Coalition of the willing’ to ensure healthy diets from sustainable food systems – UN News
Posted: May 20, 2022 at 1:50 am
The Coalition of Action for Healthy Diets from Sustainable Food Systems for all (HDSFS), brings together governments, UN agencies, civil society organizations, academic institutions, and social movements.
It is one of the outcomes of the UN Food Systems Summit held in September 2021, as part of the Decade of Action for delivery on the Sustainable Development Goals (SDGs) by 2030.
The Summit called for progress towards achieving the SDGs by examining how food systems are linked to global challenges such as malnutrition, climate change, and poverty.
The HDSFS comes at a crucial time, according to the World Health Organization (WHO), one of its members, because our food systems are making us sick.
Every year, unhealthy diets cause 11 million deaths, while a further 420,000 people die from consuming unsafe foods.
Unhealthy diets are also related to six of the top 10 risk factors for the global burden of disease, but some three billion people worldwide cannot afford to buy healthy food.
The burden of malnutrition represents a violation of the human right to food and continues to drive health and social inequalities, said WHO.
The picture gets worse, as the UN agency said the unsustainable practices which define food systems today are also driving deforestation, biodiversity loss, the depletion of the oceans, antimicrobial resistance, and the emergence of zoonotic diseases.
FAO/Victor Sokolowicz
A woman buys fresh vegetables at an organic farm store in Rome, Italy.
For WHO, healthy diets from sustainable food systems goes beyond having affordable access to foods that promote health and prevent disease.
It also means having food that is produced and distributed in ways that ensure decent work and help sustain the planet, soil, water, and biodiversity.
WHO pointed to the wider impacts this would have towards achieving the SDGs, such as ending hunger and malnutrition, promoting healthy lives and well-being, improving maternal and child health, encouraging responsible consumption and production, and advancing urgent action to combat climate change.
The HDSFS will work as a Coalition of the willing, serving as a platform for coordinated action on healthy diets from sustainable food systems through which countries can share experiences, champion policy actions, and gain support, information and inspiration.
As urgent action is needed in policies, practices, availability of data, and resource allocation, the Coalitions work will be centred around three main areas: mobilizing stakeholders to align action across food systems; facilitating peer-to-peer learning between countries, and managing special projects on integrating nutrition, health and sustainability through food.
So far, 16 nations and the European Commission are frontrunner countries in the HDSFS.
The Coalitions core group members include WHO and four other UN agencies: the Food and Agricultural Organization (FAO), the UN Environment Programme (UNEP), the UN Childrens Fund (UNICEF), and the World Food Programme (WFP).
Other members from civil society and academia include the World Wildlife Fund, the humanitarian organization CARE, the Scaling Up Nutrition (SUN) Movement, and the Centre for Food Policy at City, University of London.
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Launch event of the Coalition of Action on Healthy Diets from Sustainable Food Systems for Children and All – World Health Organization
Posted: May 20, 2022 at 1:50 am
Background
Health, nutrition and environmental sustainability need to be core, cross-cutting foundations of food systems transformation. During the United Nations Food Systems Summit (UNFSS) of 2021 the call for action to deliver healthy diets from sustainable foodsystems echoed through dialogues, social movements and national pathways. Formed as an outcome of the UNFSS, the Coalition of Action for Healthy Diets from Sustainable Food Systems (HDSFS) brings Member States, UN Agencies, Civil Society Organizations,Academic Institutions and social movements together to deliver on this call.
The Coalition will strive to act as a mechanism for coordinated action on healthy diets from sustainable food systems that provides countries the opportunity to share, learn and inform. It will foster, maintain and gain momentum from multiple stakeholderson the issue, and allow for all to inspire and be inspired.
The workplan of the Coalition revolves around three key functions.
This official launch event aims to celebrate the formation of the Coalition and provide an update on its progress and future activities, inspire current and new members of the Coalition and catalyze supportive action towards its vision.
Moderator Abigail Perry, Director Nutrition, WFP
Opening remarks, Beth Bechdol, DDG, FAO
14:10
Opening remarks, Zsuzsanna Jakab, Deputy Director-General, WHO
14:11 14:15
Opening remarks, Frontrunner country
14:16 14:19
Coalition Video
14:20 14:30
Corinna Hawkes, Centre for Food Policy, City, University of London, representing the core team. Remarks highlighting the work plan and what the coalition will accomplish in the short and long term
14:31 14:45
Remarks from 3 Front runner countries highlighting action for 2022, interest, and expected impact of the Coalition (4 minutes each)
14:45 14:48
Remarks from youth representative, Lana Weidgenant
14:48 14:52
Remarks from Coordinator Hub,Stefanos Fotiou
14:52 15:00
Next steps and closing - Brent Loken, Global Food Lead Scientist, WWF
Register for the launch event here:https://fao.zoom.us/webinar/register/WN_9EPxqoYuSfmNCmjTJLPTJw
Or watch the live stream:https://www.fao.org/webcast/home/en/item/5840/icode/
Interpretation:available in Arabic, Chinese, English, French, Russian and Spanish
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Dukan Diet: What is it and how does it work – NewsBytes
Posted: May 20, 2022 at 1:50 am
Dukan Diet: What is it and how does it work
Expert opinion by Dr Akanksha Saxena
May 16, 2022, 02:06 pm 2 min read
The Dukan diet is a high protein, low carbohydrate plan designed by Pierre Dukan, a former French doctor, and nutritionist in 2000. The diet promises to make you drop 10 pounds in one week and never gain it back! It encourages the consumption of lean protein, oat bran, and a daily walk. The theory is to make your body burn fat by limiting carbohydrates.
Here is what our expert says
Your goal weight is calculated based on your age and weight loss history, among other factors. The plan works in four phases. The time one needs to stay in each phase depends on how much weight one needs to lose to reach the goal weight. Attack phase: You start the diet by eating unlimited lean protein plus 1.5 tablespoons of oat bran per day.
Cruise phase: Consume lean protein one day, then lean protein and non-starchy vegetables the next day, plus two tablespoons of oat bran daily. Consolidation phase: Eat lean protein and vegetables, some carbohydrates and fats, one day of lean protein weekly, 2.5 tablespoons of oat bran daily. Stabilization phase: Keep following the previous phase but loosen the rules as long as your weight is stable.
The plan focuses on lean proteins that keep you fuller for longer, helping you lose weight. The diet might be nutritionally inadequate if you are stuck in a phase for too long. If you have to lose just a few kilos fast, then it may work. If you have a chronic disease or need to lose a lot of weight, seek your doctor's advice.
Not suitable for vegetarians
The diet plan may not be beneficial for vegetarians or vegans since it is based on meat. Although you can consume vegetarian and vegan alternatives of lean proteins, several ingredients and foods are not allowed as per the plan. This is perfect for those looking for a low-fat diet. If you love fruits, you'll miss them for as long as you follow the diet.
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Retail prices of nutritious food rose more in countries with higher COVID-19 case counts – Nature.com
Posted: May 20, 2022 at 1:50 am
We use national CPIs and retail food prices from international agencies to describe changes in average consumer prices paid during the COVID-19 pandemic. We begin with changes from one calendar month to the next as categorical variable, and for correlation with the timing of each countrys epidemic, we use a cubic function of the countrys cumulative monthly case count. Analyses control for fixed effects associated with each country in its CPI and each market location for the food price data, to adjust for differences over space. In addition, because different countries report prices for different numbers of foods, we use sample weights in the regression models to show means and CIs for the average country. The weight is defined as the reciprocal of the price observation number of country i in time t for food group fg divided by the total price observation number in time t for food group fg. This ensures that each country is equally represented in the regression results, as prices from countries with fewer observations are given greater weight and vice versa. All analyses and data visualizations were conducted using Stata/SE version 17.1 and R version 4.1.0. Descriptions of the datasets are detailed below.
Our price index data were downloaded from the FAO, which disseminates food and agriculture data for all countries and territories of the world through FAOSTAT at http://www.fao.org/faostat/en/#home. We downloaded the CPI and FCPI in September 2021 for 203 and 200 countries, respectively. We then downloaded the COVID-19 data from Johns Hopkins University (https://raw.githubusercontent.com/owid/covid-19-data/master/public/data/jhu/new_cases.csv), complemented with data before January 2020 from European Centre for Disease Prevention and Control (https://www.ecdc.europa.eu/en/covid-19/data), and merged it with the CPI database. After deleting countries without COVID-19 information and dropping Venezuela and Zimbabwe, which had multiple currencies in use due to hyperinflation, the resulting dataset spans 181 and 179 countries with CPI and FCPI data, respectively, from January 2019 to June 2021 (Supplementary Fig. 1).
Our food item prices come from the international EWS data assembled by three different organizations: the World Food Programme (WFP)s Vulnerability Analysis and Mapping programme (https://data.humdata.org/dataset/wfp-food-prices), the FAOs Global Information and Early Warning System data for Food Price Monitoring and Analysis (https://fpma.apps.fao.org/giews/food-prices/tool/public) and the United States Agency for International Development (USAID)-funded Famine Early Warning System Network (FEWS NET) (https://fews.net). Each of these provides monthly food price reporting for specific market locations in LMICs. Unlike CPI data, the EWS prices are not intended to be nationally representative of all consumer expenditures. Instead, their aim is to cover the cost of basic foods needed by people at risk of undernutrition, primarily in more remote towns and open markets than the high-volume markets captured by CPI.
We compiled all available EWS data in September 2021, initially including 789 food items and 109 countries. We then categorized those food items into 8 food groups of breads and cereals; pulses, nuts and seeds; fruits and vegetables; dairy and eggs; sugar and confectionary; meats, fish and seafood; and oils and fats. We kept observations for which prices were reported for January 2019 to June 2021. To focus on percentage changes, we normalized each price to be 100 in January 2019. To remove extreme outliers that are almost certainly caused by data-entry errors, we trimmed the top and bottom 0.5% of normalized prices by food group and dropped observations with missing COVID-19 or normalized prices, leaving a total of 369,088 observations in the final dataset.
Supplementary Figs. 2, 3 and 4 provide a visual summary of the price dataset, which contains 1,344 country-items for 499 food items from 88 countries. As shown in Supplementary Fig. 2, a total of 52 countries (59%) have prices for 10 or more food items. A majority of country items (63%) and countries (an average 70% for various food groups) have prices updated through September 2020, and food groups are well represented over time as shown in Supplementary Figs. 3 and 4.
The country and item coverage described in this annex reveals some risk of selection bias in global averages. To the extent that non-reporting is most common for the places and nutritious food items whose supply chains are most stressed, leading to scarcity and high prices, our global averages over the observed data are a lower bound that understates the actual rise in food prices associated with COVID-19. Future work will examine patterns of non-reporting and changes in observed prices, with respect to a variety of country characteristics including COVID-19 exposure and policy responses.
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Ancient grains: Grant will help U-M researchers rethink Roman diets – University of Michigan News
Posted: May 20, 2022 at 1:50 am
For a long time, researchers believed the diets of ancient people were nutritionally poor.
Everyday ancient Mediterranean civilizations relied on a diet of grains and pulses (chickpeas, lentils and other members of the bean family). Researchers thought this food lacked micronutrients such as zinc and iron, while also containing components that inhibit the uptake of what nutrients the food did have.
But a University of Michigan pilot study on crops grown in Egypt during Roman times suggests that ancient grains were more nutrient dense than grains grown in the same region today. Now, building on that study, U-M is part of a five-university consortium to receive a 3.7 million grant (about $3.85 million), called the AGROS project, awarded by the Belgian program Excellence of Science.
The researchers will use cutting-edge technologies to examine the nutritional profile of the food and how its nutrients changed based on the historical methods of food preparation.
In the first century, Egypt was the breadbasket of Rome. The village of Karanis, in Egypt, was one of the main suppliers of food to the city of Rome, its army and its public granaries, said paleoethnobotanist Laura Motta, principal investigator of the U-M portion of the grant and assistant research scientist at U-Ms Kelsey Museum of Archeology. They were producing, in the premodern time, at the early industrial scale here, and they were able to do so at the margin of the desert.
But as the Roman Empire began to collapse, the city began to struggle. By the sixth century, Karanis had been abandoned. As its citizens left, the storehouses of the city were left emptybut in the homes of the city were baskets and bins of grains, the bodies of animals that had been eaten, and recipes and food preparation techniques recorded on papyri. Archaeologists call it a veritable Egyptian Pompeii.'
In the 1920s, the city was excavated, and since, stores of grains, pulses and animal bones have been preserved at the Kelsey Museum of Archaeology.
Motta previously led the pilot study to do an initial assessment of the nutritional content of crops in the Karanis collection. That pilot study, currently in the final publication stage, examined the trace element content of these ancient crops and compared it to modern samples collected from the same area. It found that some of the crops trace elements, such as iron, were 45% higher in the ancient grains compared to the modern specimens.
Identifying ancient foods trace elements is just the first step in determining its nutritional value. The researchers need to consider the foods bioavailability, or how well a persons body can absorb the nutrition in a particular food. For example, calcium limits the uptake of ironbut the way food is prepared can affect the way nutrients are absorbed.
Thats why, Motta says, its important to consider these ancient grains in their historical context rather than estimating the nutritional value of these diets based on modern grains.
Laura Motta, University of Michigan paleoethnobotanist, shows lupins excavated from the Karanis site in Egypt. Image credit: Eric Bronson, Michigan Photography
There is this general assumption that there was chronic malnutrition in most people whose diets were based on grains and pulses, she said. But these crops may have had a much higher nutritional content than their modern counterparts, which are the result of selection for the purpose of higher crop yields. And the higher crop yields, the less nutrient in the same plant. Its more complex than thatbut you can imagine that the more seeds a plant has, the less nutrient in each seed.
Under the first pillar of the grant, Motta and fellow U-M researchers will identify the different kinds of grains, pulses and animal products, determine the contexts where these foods have been found, and radiocarbon date them. They will also select samples of the crops and animal bones for stable isotope analysis.
Mottas work will reconstruct local food production, including some aspects related to agricultural practices, such as irrigation and soil fertility. Once the grains have been fully identified and carbon dated, Paul Erdkamp and Frederic Leroy of the Free University of Brussels will use biochemistry analysis to determine their nutrient content.
Richard Redding, zooarchaeologist and research scientist at the Kelsey Museum of Archeology and chief research officer of Ancient Egypt Research Associates, will study the animal bone and tissue excavated from Karanis. He will identify animal bones using the comparative collection in the bioarchaeology lab at Kelsey.
The study of the bones will help the researchers understand what proportion of the ancient diet was fish and what proportion of the diet was domesticated animals, such as sheep, pigs and poultry. His work will also focus on body part identification, age structure, evidence of pathology and evidence of other human activities on the bone.
A collection of crops, grains and other artifacts excavated from the Karanis site in Egypt are on display at the Kelsey Museum of Archaeology. Image credit: Jeremy Marble, Michigan News
Team members will also use isotopic identification to examine oxygen, nitrogen, strontium and carbon isotopes in the bones and tissue.
The overall goal is to get a really good view of what animal products were used, and the nutritive contribution of animals to the diet, Redding said. Examining the isotopes will give us a good bit of information on water usage and whether theyre moving animals seasonally. Examining strontium isotopes will be a way of looking for evidence of pastoring animals in different environments and moving them back and forth.
Were really trying to get a good view of the seasonality of movement, how movement was going on, and between what areas. All of this feeds into your ability to control and use animals in the long run.
Redding says one of the grants intentions is to challenge current thinking about the level of nutrition ancient diets contained.
Wheat ears excavated from the Karanis site in Egypt are on display at the Kelsey Museum of Archaeology. Image credit: Jeremy Marble, Michigan News
We have this normative view about plants and animals that these ancient diets were similar to those today, and thats clearly not the case, he said. Theres been a lot of change over the years. The Green Revolution of the 1950s introduced high yield varieties of wheat. But it was at the cost of probably a lot of the nutritional value.
It may behoove us to look at some of these older varieties of wheat and older processes that were more nutritionally advantageous, and maybe productivity is not the major factor we should be looking at, as we have a burgeoning problem of shortages of nutrition.
We maybe should look at and advocate for reconsideration of the nutritive value of the foods we are eating, and we can look to the past to see how thats changed. The past is a really nice record for that, and as much as it gives us insight into climate change, it also gives us insight into diet change. Not all change is good.
The collection of ancient crops at the Kelsey Museum of Archaeology includes safflower seeds. Image credit: Jeremy Marble, Michigan News
The second pillar of the grant, conducted by Marie-Louise Scippo of the University of Lige and Katelijn Vandorpe at KU Leuven, will examine how the nutritional profile of food changes based on how the food was processed.
To do this, the researchers will use ancient recipes written on papyrus excavated from Karanis, as well as other texts and papyri from the wider Greco-Roman Egyptian world. They will then recreate these recipes and processing methods in a lab setting, after which they will study how the nutritional profile might change.
Finally, Ren Preys of the University of Namur will study the literary and artistic context of the diet.
The research is funded by the FWO (Fonds Wetenschappelijk Onderzoek-Vlaanderen) and the F.R.S.-FNRS (Fonds de la Recherche Scientifique-FNRS).
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