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Intermittent Fasting and Autophagy: All that you need to know about this age-old practise – Yahoo Lifestyle
Posted: October 25, 2019 at 11:45 pm
When a trimmer and fitter looking Ram Kapoors selfies surfaced on social media, his fans and netizens went gaga over the transformation. Kapoor credited his 30 kg weight loss to workouts and the 16:8 diet he had been following. Kapoor is not the only celebrity who vouches for such a diet - Kourtney Kardashian, Hugh Jackman, Alia Bhatt, among others follow the diet and swear by its results.
All religions practise some form of fasting or abstaining from eating food. The 16:8 diet, which is a part of intermittent fasting (IF), is just that a method of losing weight and limiting illnesses by controlling the pattern in which you eat food. While we naturally fast during the time that we sleep, to practice intermittent fasting, you can extend this fast period for longer durations.
Today, many health practitioners recommend IF as a means of reducing weight and keeping certain illnesses at bay. Astudypublished in the Journal of Clinical Medicine has revealed that intermittent fasting may help in reducing the Body Mass Index (BMI), while another study published in the Journal of Endocrinology reveals that IF may help to motivate people to exercise. This is because, as per the study, IF triggers the release of the ghrelin, the hunger hormone, which, along with giving you an appetite, also gives you the motivation to work harder possibly due to the effort that is traditionally required to procure and prepare food.Studieshave also shown that fasting helps reduce blood insulin levels drastically,
Types of IF:
Apart from being cost-free and effortless (no need to make special food or spend on gyms), IF is also a flexible method of diet control. While there are different variations of IF, the most popular ones are:
16:8: Here you eat during an 8-hour window, and fast for 16 hours. Hence, if your last meal of the day is at 8 P.M, the first meal of the next day would be 16 hours later, at 12 PM. There are also no restrictions on what you can eat, however, it is better to ensure that you do not binge on unhealthy food during the eating phase.
5:2: Also known as the Fast Diet, the 5:2 diet is another commonly followed diet, which involves eating normally for 5 days a week and consuming just 500-600 calories per day for the rest days two days. Studies have shown that the diet is effective in reducing insulin levels and improving insulin sensitivity.
Alternate day fasting: Here, you fast every alternate day while eating normally during the non-fasting days. Though you will need to restrict your calorie intake during fast days, you are allowed to take as many calorie-free beverages as you need. Some people also follow the modified alternate-day fasting approach where they cap their calorie intake at 500 calories during fast days. Apart from being effective in overall weight loss, ADF is known to help reduce harmful belly fat.
Autophagy
Intermittent fasting and ketogenic diets are known to trigger a process known as autophagy. The Greek origin word literally means self and eating, and that is exactly what happens to your body during the process it eats damaged cells to regenerate newer cells. Researchers have discovered that autophagy is not just beneficial for weight loss but also protects the body against illnesses such as cancer, infections, insulin resistance, neurodegenerative diseases and even aging.
Just like how a newer, stronger building can be constructed by breaking down the old, unstable one, our bodies can also break down older, damaged proteins and nonessential components and use them to provide the body energy and to regenerate newer proteins. Cells also use this process to fight against viruses and bacteria that invade the body. This process gets affected during illnesses such as cancer, Alzheimers and infections and immunological diseases.
While the term autophagy was coined in 1963 by Belgian biochemist Christian de Duve, it was after Japanese scientist Yoshinori Ohsumi started conducting experiments on Bakers yeast during the 1990s, that the whole process by which cells recycle their content through autophagy became clearer. The cell biologist won the 2016 Nobel Prize in Physiology or Medicine for his discoveries on the process.
How do you start
So, how do you get your body to start eating itself? Well, your body automatically goes into autophagy mode when there is a stressful situation such as in case of a famine. Hence, to trigger the process you need to trick the body to think that it is going through stress.
Fast: You can either ensure you eat all your meals in an eight-hour window and fast for 16 hours, or you increase the number of hours you fast. The longer you fast, the deeper will be the levels of autophagy a 20-28 hour fast will help remove toxin build-up in your body. Just make sure that your body is healthy enough to take longer periods of no food.
Reduce your protein intake: Restrict the amount of proteins you take to 15-20 gms once or twice a week. This helps trigger the process of autophagy as your body starts to clean up the dead organelles and damaged proteins. It also helps you reduce weight, as your body starts to burn fat for energy and further dips into the fat stored in your body.
Go on a keto diet: This is a very low carb, high-fat diet, which helps to put your body in a metabolic state known as ketosis. Keto diets are known to help trigger autophagy, cause reductions in blood sugar and insulin levels and also help reduce weight as the body becomes more efficient at burning fat for energy.
Sleep well: Our bodys circadian rhythm is connected to autophagy, making it extremely important to give the body the time to detox. Late eating habits affect the quality and quantity of sleep, which in turn, can slow down the process of autophagy.
While IF and autophagy is beneficial for health, it is important to note that each body reacts in a different way. Pregnant and breastfeeding mothers should not fast and always check with your doctor before starting IF, in case you have any health problems. Also ensure that you are properly hydrated during your fast periods, and eat nutrient-rich food during your eat periods.
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Kim Kardashian West Just Revealed One of Her Favorite Cheat Meals – Showbiz Cheat Sheet
Posted: October 25, 2019 at 11:45 pm
Kim Kardashian Wests body has always been a big part of her career. The model and beauty mogul swears shes never had plastic surgery, yet she somehow has one of the most distinct hourglass figures anyone has ever seen. Regardless, she keeps up a healthy diet and rigorous exercise routine to continue looking the way she does. But she just revealed that she still loves to enjoy a good cheat meal.
Though its hard to believe, Kardashian West has always remained adamant that shes never gone under the knife. Ever since the Kardashians first rose to fame, Kardashian West has always been known for her super curvy figure. People have worked hard to emulate it through her workout routines, but its nearly impossible. She even once had an x-ray to dispute the claims that she had butt implants, and the x-rays showed no sign of any work done (though some experts disagree). Regardless, Kardashian West eats well and puts a lot of work in at the gym to help maintain that figure.
Keeping the slim figure shes known for means spending a lot of time at the gym. And Kardashian West hardly ever skips a workout. The mogul works out six days per week, and her exercise routine isnt light. She spends 90 minutes per day hitting the gym with personal trainer Melissa Alcantara, where she focuses about 85% of her workouts on strength training (that explains why she has such a massive booty). Only about 15% of her workouts are cardio-focused. Kardashian maintains a healthy diet, too, which includes carbs, healthy fats, and protein. If she doesnt even have to cut carbs, neither do we, right?
Kardashian West might eat healthy most of the time, but she still enjoys a cheat day now and then. And she just revealed one of her favorite cheat treats: A vanilla ice cream cone dipped in chocolate and coated in rainbow sprinkles. Kardashian West posted the half-eaten cone to her Instagram story, and it was nice to see that she doesnt only eat salads since thats what the women eat almost every time theyre chowing down on the show. Kardashian West is also a mother of four young kids, so it makes sense that theyd all go out for ice cream every now and then.
The Kardashian sisters have always been extremely close, andthough they do enjoy cheat meals on their own time, they also loveto work out together. On the show, the sisters have been known to meet upwith personal trainers together to get a great workout in while also spendingtime with one another. But the ladies do love to indulge, and Kardashian Westreminds us all that its totally fine to dive into some ice cream every once ina while.
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Are the Impossible Burger, Beyond Burger healthier than real beef? It’s complicated – USA TODAY
Posted: October 25, 2019 at 11:45 pm
We tried the new plant-based Impossible burger and compared it to Beyond Meat. Grateful
More restaurants and supermarkets are adopting environmentally conscious, plant-based foods that taste, smell and look nearly identical to traditional beef burger patties.
Last month, the Impossible Burger made its grocery debut in all 100 Wegmans grocery stores in seven states while Burger King continued to sell the plant-basedImpossible Whoppernationwide.
Similarly, the companys competitor Beyond Meat scored a 12-week test run of the Beyond Burgerat select locations for one of the worlds largest restaurant chains McDonalds.
While these meatless burgershave been proven to be better for the environment, some question whether they're nutritionally better than beef.
Heres a deep dive into the nutrition label.
A first glance at the nutrition label shows Impossible Burgers are almost identical to traditional beef burgers.
Theyre both about 240 calories and contain about 8grams of saturated fat. However, a few key differences set them apart.
One difference is the amount of sodium in a traditional beef burger versus an Impossible Burger. Beef contains very little sodium, unless added independently when cooking, whereas Impossible Burgers contain 370 milligrams or 16 percentof the daily value.
According to the American Heart Association, the ideal intake of sodium per day is 1,500 milligrams.
Dr. Sue Klapholz, vice presidentof Nutrition &Health at Impossible Foods, says the companys research and development team are working to decrease the amount of sodium and saturated fat in the product.
Even if we think we can be healthy, we can always be healthier, she said. Were always going to strive to be better.
Klapholz argues that the Impossible Burger should have no problem fitting into a low sodium diet for people who have hypertension or are just looking for less sodium intake with their food.
Shalene McNeill, executive director of nutrition science, health and wellness at the National Cattlemens Beef Association, says that if meat-eaters are looking for a way to get more protein in their diet with less sodium then just turn back to beef.
Youre not getting any nutritional advantage; some would argue that youre getting less quality because its not natural nutrients and has more sodium, she said. You could just eat the beef you love with a salad or butternut squash."
The not natural nutrients McNeill referenced isthe genetically modified heme iron that Impossible Burger adds to their product to create that juicy red color and beefy taste.
Heme is a high-quality iron that is naturally present in all beef. Impossible Foods was able to re-create that essential nutrient by taking the DNA from soybean plants, where heme is found in the root nodules, and inserting it into a genetically engineered yeast, according to its website.
The Food and Drug Administration approved the genetically modified heme as generally recognized as safe, or GRAS, in July 2018.
Nutrition experts are divided on howmeatless burgers fitinto daily, balanced diets due to the lack of research surrounding the genetically modified heme iron created by Impossible Foods.
Beyond Meat does not include heme iron in itsburgerand instead, relies on plant-based iron. Heme iron is more absorbableto the body than plant-based iron, but a company spokesperson says Vitamin C is added to increase that absorbability.
When comparing the nutrition labels, the Beyond Burgerhas less saturated fat, more protein andfewercarbohydratesthan the Impossible Burger.
In comparison to a traditional beef burger, both brand burgers have less protein, a lot more sodium and, of course, more carbohydrates.
Experts are still trying to figure outhow meat-mimicking alternatives fit into the larger picture of the daily diet.McNeill arguesthe trend isactually creating mixed signals for people who want to eat healthier.
We want you to incorporate vegetables and fruits because people arent eating enough of those, she said. But where thats getting lost is that you dont need to do that in place of meat. Theyre a perfect match.
However, Klapholz believes the Impossible Burger will surpass the nutritional benefits of beef in the future.
As far as a product, we always want to be as healthy and nutritious or more than whatever we are replacing, she said. The cow is the cow its not going to evolve to meet peoples nutrient needs.
Vegans and vegetarians, who make up about 3 percent and 5 percent of Americans,respectively, mightthink twice about jumping into the meat-mimicking trend as they may be contributing to their carbon footprint.
For example, coconut oil is the source of the saturated fat in both the Impossible Burger and Beyond Burger. This ingredient has to be imported into the United States.
A 2018 study for the BeyondBurgershowed that it produced 90 percentless greenhouse gas emissions than a quarter poundof U.S. beef, even when the impact of importing and transporting raw ingredients was assessed, according to a Beyond Meat spokesperson.
The process is moreenvironmentally consciousthan livestock production,butvegans and vegetarians never contributed to the beef industry's carbon footprint in the first place.
Could they unintentionally be contributing to a different carbon footprint by adding these meatless burgersto the menu?
Klapholz says itdepends on what vegans and vegetarians are substituting in their diet. Other popular, meatless products frequently consumed by people with dietary restrictions also have to be imported to the United States.
She also adds that vegetarians and vegans are not the audiences that Impossible Foods want to target.
Our target audience is the meat eater and over 90 percentof consumers identify as meat eating individuals, she said. Vegans and vegetarians are already doing the right thing.
Follow Adrianna Rodriguez on Twitter: @AdriannaUSAT
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Weight loss: Here is a traditional herb that can help suppress your appetite! – Times of India
Posted: October 25, 2019 at 11:45 pm
When you do not have control over your eating habits, it is ultimately going to show up on your waistline. Therefore, for weight watchers, the number one priority remains to keep a check on what you eat and specifically, focus on making additions to the diet which suppresses your appetite, promotes fat loss and overall, help you reach your fitness goals a little faster. If this is something you have been thinking of, ginseng is one such root that can be of great help in shaping your body up and promises you effective results.Why depend on ginseng?Ginseng is a spiced root that has been extensively used in traditional and Chinese forms of medicine for its many benefits. From promoting longevity, healing mind, and body disorders and boosting energy levels drastically, ginseng is a wonderful herb to include in your diet. What it also does is work from the roots to cut down fat composition in the body.The chemical composition of ginseng has a direct effect on how carbohydrates are metabolized in the body. It ensures that fewer excess calories get converted into fat. It also re-energizes a sluggish metabolism, improves your stamina levels. This way, you can actively exercise for longer and burn fat equally.Studies have also observed that regular consumption of ginseng moderates the satiety hormone in the body, making you eat less and in a way, controls your appetite. This ultimately helps you ditch the habit of mindless snacking and practice portion control.One of the main chemicals in the root, known as 'ginsenosides' have been found to be anti-oxidative and anti-inflammatory properties, which act on the molecular levels to lower the lipid levels, blood glucose levels, body fat, visceral fat, and fat tissues as well act down on obesity contributing agents in the body.How to use ginseng for weight lossGinseng, in either its powdered form or root, can be had regularly to keep a check on obesity. A simple preparation would be to prepare a ginseng tea. You can easily make it by immersing 3-4 roots of ginseng in a cup of hot water or use powdered ginseng as well. However, do keep in mind that simple dietary hacks won't help you reach your goal. You need to maintain an active lifestyle, workout religiously and practice the art of moderation to keep the extra fat away.
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Officials: Mind those crosswalks as downtown St. Clair gets busier – The Times Herald
Posted: October 25, 2019 at 11:45 pm
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A car passes one of several crosswalks on Riverside Avenue Thursday, Oct. 24, 2019, in St. Clair. The crosswalks were repainted when the road diet restriping was done this summer. Some city officials had questions this week about jaywalking.(Photo: Jackie Smith/Times Herald.)
New developments mean a busier downtown St. Clair.
And with that comes more people crossing Riverside Avenue.
This summers road diet lane reduction on the state M-29 highway going from two lanes for northbound and southbound traffic totwo directional lanes and a center turn lane was a restriping effort from the Michigan Department of Transportation that included redefining several crosswalks between local businesses and the waterfront.
Although the effort aimed to slow traffic down and make the area safer for pedestrians, the dynamic has still been a concern for some officials and residents.
Theres been some controversy regarding jaywalking downtown, St. Clair City Councilman Tom McCartney said this week, referring to a slew of discussions hed seen on Facebook within the last couple of weeks.
With the cross walks identified, I see questions on there about whether theres an ordinance in St. Clair to enforce jaywalking or not.
McCartney first made the reference during Mondays regular council meeting.
Police Chief Tim Raker said its based on how the state interprets jaywalking.
Its illegal to cross diagonally, but they can go straight across the shortest distance no matter where they go, he said. They dont have the right-of-way if theyre not in a crosswalk, but they can cross there. As long as they go straight.
On Thursday, McCartney said issues like jaywalking and pedestrian safety, in general were a big part of the discussion early on as city officials considered the road diet, which the city signed off on it in early 2019.
Its also coming to mind now, as well, he said, as activity picks up around town.
Construction is nearing completion on the St. Clair Inn. The hotel will start hosting events at the end of this month.(Photo: Brian Wells/Times HErald)
The St. Clair River Classic offshore boat races were their biggest ever in July, the city celebrated a completed new boardwalk at Palmer Park in August, and the St. Clair Inn was gearing up for hosting a major charity event Friday and public tours from 10 a.m. to 2 p.m. Saturday this weekend.
McCartney said it was difficult to see why more people dont use the crosswalks.
Theyll be 20 feet away and theyll still cross, he said.
The speed limit on Riverside through downtown St. Clair is 30 mph. Previously, when it was four lanes, officials often recalled drivers going 10 or more over.
When asked about the road diet, slowing those speeds down and being more pedestrian-friendly, Mayor Bill Cedar said, The general consensus is that has happened.
But its also too soon to know if itll work in all settings year-round. We want to see it through the winter and the busy season of the summer next year, Cedar said.
And they also want to see how any surge of visitors coming to the St. Clair Inn affects downtown and the newly-lined road. Oh yeah, Cedar said. Were going to keep a close eye on that, for sure.
Work to restripe Riverside Drive in St. Clair was completed in July. The road was reconfigured from four lanes to two direction lanes and a center turn lane to slow traffic.(Photo: Brian Wells/Times Herald)
St. Clair Inn developer Jeff Katofsky reiterated Thursday that the inn will have offsite parking and a valet service for its visitors as to not have any, for instance, parking at Riverview Plaza and crossing the street.
We are going to significantly discourage and ask people not to park at the plaza, he said in a message. The road diet, either way, he said, is certainly a plus.
It also slows down people traveling through, which will allow for more people to cross the street on foot better, Katofsky said. But weve got plenty of parking.
With or without the new lane setup, people using those crosswalks may not see a difference. On Thursday, several pedestrians said its hit or miss still in whether cars yield to them, as required.
Resident Mike Merrill described a couple of instances where it was pretty close crossing the road in his wheelchair.
I almost got walloped one time. I had to really hit it hard to back up, he said. Its not real dangerous, its just I cant believe the cars dont see it.
Contact Jackie Smith at (810) 989-6270 or jssmith@gannett.com. Follow her on Twitter @Jackie20Smith.
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Can a new generation of weight-loss drugs finally help patients win at the losing game? – National Post
Posted: October 25, 2019 at 11:45 pm
In 1992, a University of Rochester pharmacologist named Michael Weintraub published a study on a drugcombinationthat appeared to produce never-before-seen weight loss. By week 34,his subjects 121 volunteers lost, on average, 30 pounds. Whats more, they rated the fenfluramine-plus-phentermine regimen not only more helpful than placebo, but also not terribly bothersome.
The tiny study launched the diet pill craze known as fen-phen. Doctors began prescribing the drug cocktail off label, meaning for uses other than those formally endorsed by health regulators. Within a few years, six million Americans were taking it.
But something was, in fact, seriously bothersome about fen-phen, flagged first by a 1997 report published in the New England Journal of Medicine
Three years later, Meridia, a top-selling weight loss drug in Canada, was voluntarily withdrawn by its makers over an increased risk of heart attack, stroke and cardiovascular death.
Now, however, the pharmaceutical industry is bringing anti-obesity drugs back to the market. Several have been approved in the last few years, and many more are likely to come.
The demand is certainly there.The number of people living with obesity nearly tripled between 1975 and 2016. And while its not clear exactly why genetic factors? ultra-processed foods? bacteria in the gut? childhood sugar intake? what is clear is that once weight is gained, its exceedingly difficult to lose and even harder to keep off.
However you look at it, obesity is deleterious for health functionality, mental health and metabolic health
Bariatric surgery is the most successful treatment for obesity, bar none. However, many people either dont qualify orwould rather avoid invasive surgery, which isnt without its own risks. Even those who opt for surgery can face wait times of up to eight years.
The appeal of next-generation drug treatments for obesity is obvious. The question is whether the mistakes of the past can be overcome.
Dr. Sean Wharton, an internal medicine specialist at McMaster University, is among the optimists. This time around, he says we know much more about the biology and pathophysiology of obesity.
Before 2010, the prevailing theory was that the way to spur weight loss was to get people to burn more calories. Everyone felt that if we could just get a medication that increased metabolic rate, that would work, says Wharton.
However, when you chemically drive metabolism, as the amphetamine-like fen-phen did, you also start to push a lot of other bodily processes as well, including heart rate. Everything starts moving faster and causes lots of problems.
Wharton, who is also the director of the Wharton Medical Clinic for weight and diabetes management in Burlington, Ont., has been part of advisory board meetings for several pharmaceutical companies. But he is not alone in his belief in the future of drug treatments.
Every medication industry goes through its 20 or 30 years of nonsense, where nothing works and things arent safe,says Dr. David Macklin, medical director of the weight management program at Torontos Mount Sinai Hospitals high risk/special pregnancy BMI unit.
Were coming out the other side now, he says. We have effective and safe medications that are already making significant changes in someones ability to lose weight and keep it off.
The oldest drug on the market was approved by Health Canada in 1999. Called Xenical, or orlistat, it appears to prevent roughly one-third of dietary fat from being absorbed by the intestines. Instead, the fat is excreted in feces, which contributes to its rather unpleasant side effects, such as fatty and oily stools.
Contrave, authorized last year, combines low doses of the addiction drug naltrexone, used to treat alcohol and opioid dependence, and the anti-depressant, bupropion. The drugs are thought to work on two separate areas of the brain, decreasing hunger and possibly cravings.
Saxenda, a once daily injected drug produced by the Denmark-based pharmaceutical giant Novo Nordisk, works on the brain as well. But its also part of a new drug class thats generating the greatest excitement, according to review published last year in The Lancet Diabetes & Endocrinology.
Saxenda, or liraglutide, is a glucagon-like petide-1 analogue, a rather unwieldy name for a drug also known as a GPL-1 receptor agonist. GPL-1 is a hormone naturally secreted by the body when glucose or fat is ingested. Originally developed as a diabetes drug, it slows gastric emptying and regulates insulin production. But when the drug was initially tested on people with type 2 diabetes, many in the clinical trials also lost weight.
GLP-1 binds to receptors in the hypothalamus, the part of the brain that regulates our heart rate, blinking, breathing and hunger. The hormone acts on the brain, as well as the stomach and pancreas, to increase feelings of satiety. A study published this year in Nature found that, when combined with intensive behavioural therapy, liraglutide affects appetite and preoccupation with food.
Unlike orlistat, which only prevents food from being absorbed once weve eaten it, liraglutide works to prevent patients from even consuming these calories in the first place, Wharton wrote in a 2017 review of weight loss medications published in the journal Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy.
Novo Nordisk is now developing a similar hormone semaglutide, licensed for diabetes under the name Ozempic for people with obesity. Its injected only once a week, but appears to be almost twice as effective as Saxenda.
Wharton was a lead author on an international study, funded by Novo Nordisk and published last year in the Lancet, in which nearly 1,000 people were randomly assigned to receive either semaglutide, Saxenda or a placebo on a daily basis. Those in the semaglutide group lost more (up to 14 per cent of their initial body weight) than the Saxenda group (eight per cent) after 52 weeks of follow-up.
Side effects for semaglutide included nausea, constipation and diarrhea. GLP-1 is unsafe for patients with a history of pancreatitis. And for full safety effects, you need years on a drug, Wharton acknowledges.
But at the very least, he says, Were showing people are staying on the medication for a longer period of time, because its tolerable, and its working.
Drugs alone will not address the two-thirds of Canadian adults living with either overweight or obesity. All of the anti-obesity medications currently available in Canada are intended for use in conjunction with a reduced-calorie diet and exercise. The cost of medications can be prohibitive as well. Some run to $4,000 or more a year; none are covered by provincial public drug benefit plans. In the United States, guidelines recommend pharmaceutical treatments only for patients with a BMI of 30 or greater, or a BMI of 27 with at least one weight-related comorbidity, or health condition.
But lifestyle changes alone also have a limited impact on obesity rates. Almost every single study has shown that weight loss is usually limited to three to 10 per cent of initial body weight with behavioural treatments (some, like Wharton, say even that is too generous, and that its closer to three to five per cent).
Even a five per cent weight loss is considered enough to improve weight-related health problems like pre-diabetes and high blood pressure. According to a 2018 piece in the Lancet Diabetes and Endocrinology, however, most people regain at least some of that weight after a year.
Thats not because of a lack of will power.On any given day, 10 million Canadians are dieting. But no matter the diet, write Dr. Daniel Bessesen, of the University of Colorado, and Dr. Luc Van Gaal, of the University of Antwerp, once weight is shed the body dials down the amount of energy expended at rest and undergoes changes in insulin sensitivity that favours fat storage. Long-term studies suggest that these changes are probably permanent, they add.
Anti-obesity drugs dont work for everyone. Those who do benefit must keep taking them, Bessesen and Van Gaal write, if they want to keep their weight down. All studies of anti-obesity meds have shown that, when the drug is stopped, weight increases gradually to the level seen with lifestyle changes alone.
So far, theres no Hail Mary drug for obesity, no game-changer, says Dr. Eric Ravussin, editor-in-chief of the journal Obesity and associate executive director for clinical science at Louisiana State Universitys Pennington Biomedical Research Center in Baton Rouge. We still dont fully understand the underlying mechanisms that make it so hard to keep lost weight off, he says. When leptin, the appetite-suppressing hormone was discovered 25 years ago, scientists hoped theyd found the elusive cure for obesity until they discovered many people with obesity are resistant to leptin, not deficient in it.
Still, Ravussin sees medical treatment as a way to help bolster the chances. Hes particularly impressed with drugs that act on GLP-1 and other peptides in development.
However you look at it, obesity is deleterious for health functionality, mental health and metabolic health, he says. Yes, the history of medical treatments, the early attempts at anti-obesity pills, has been a bit of a train wreck, he says.
But drugs will be important for the management of obesity and, I think, especially for weight loss maintenance.
With the now acceptance of injectable (peptides) we will have more success and probably less side effects.
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United Airlines overhauls its 2020 menu to cater more to the vegan crowd – CNBC
Posted: October 25, 2019 at 11:45 pm
When Oscar Munoz took over the helm of United Airlines in 2015, few on Wall Street believed his multiyear expansion strategy would fly. But its clear to see that his focus on customers, cost, capacity and connections has paid off: In its latest quarter the air carrier's net income jumped nearly 23%, up 3.4% from a year ago, to more than $1.02 billion. United also raised its earnings outlook on the year in a surge in bookings.
At United Airlines' Flight Plan 2020 event in Chicago on Friday, the carrier is announcing its latest bold moves to keep its growth strategy on course. Some of what's to come: larger airplanes, especially for domestic routes; an additional 63 new planes; more passenger-convenience features, such as an improved version of the United App; upgraded technology to react faster to operational disruptions; a number of ultra-long-haul route expansions and outfitting 50% of its widebody aircraft with its luxurious Polaris business-class seats.
To further prove its new image as a carrier committed to its customers, the airline is overhauling another major aspect of its service its in-flight dining experience. To keep up with evolving food trends, United is offering meal selections designed to meet the demands of consumers whose preferences are shifting toward a diet that's healthier and made with higher-quality ingredients.
Although the airline started introducing healthier options this year, with gluten-free alternatives, the carrier is now focusing heavily on plant-based options, said United Airlines' Executive Chef Gerry Gulli. Among United's 2020 offerings: red beet hummus with roasted vegetables; roasted curry cauliflower with whipped hummus and pomegranate; and vegan stuffed grape leaf with dolma infused yogurt.
United is not alone. Turkish Airlines, Air New Zealand, Emirates and Aegean also offer plant-based options. In July 2018 Air New Zealand collaborated with Silicon Valley food tech start-up Impossible Foods, becoming the first airline to serve the plant-based Impossible Burger as part of its Business Premier menu on flights from Los Angeles to Auckland. Emirates claims it has more than 170 plant-based recipes in its kitchen to cater to its vegan customers, and vegan meals rank as the third most commonly requested special meal in economy class.
But, said Munoz at CNBC's Evolve event in Chicago in September, "we are the only airline in the U.S. that has our own kitchens, because we like to control our quality as much as possible, and we are constantly trying to improve." United has five main kitchens, in Denver, Houston, Cleveland, Honolulu and Newark, New Jersey. Their test kitchen is in Chicago.
CNBC Evolve will return, this time to Los Angeles, on Nov. 19. Visit cnbcevents.com/evolve to register.
Gulli and Gerry McLoughlin, United's executive chef and senior manager of food and beverage design, will both mark their 35th anniversary with the company next year. Gulli joined United after working as an apprentice at Chicago's Ritz-Carlton, Drake and Palmer House hotels. McLoughlin completed a five-year apprenticeship at The Shelbourne, a historic hotel in Dublin, then worked at various establishments, including Chicago's Drake hotel and The Metropolitan Club.
The scope of their role is enormous: The chefs oversee the distribution of 55 million meals a year and manage more than 2,500 catering employees, along with an additional 6,000 within their catering partners all over the world.
When they came onboard in 1985, meals were frozen, prepackaged entrees, heated on the ground and kept hot in thermal containers until serving time or taken aboard chilled or frozen and reheated in a convection or microwave oven at 35,000 feet. A typical entree consisted of a chicken thigh in tomato sauce with yellow rice and green beans; iceberg lettuce and cucumber salad with a thick, sweet dressing; and a slice of cake. "Thirty years ago our produce suppliers were very limited," said Gulli. Now, he said, they are able to get produce in every overseas market from local suppliers.
Improvements in United's kitchens also come in the form of technology. "You eventually are going to see an ordering system where you will be able to secure the options that are available on your [upcoming] flight so you get your choice and we get to figure out the inventory better," said Munoz.
Gulli explained that advances in technology within the kitchen has also eased the process. "Our aircraft ovens today allow us to have more flexibility in reheating the food with steam. In years past, food was only cooked in high-speed convection ovens," said Gulli, explaining that airline catering also has the added challenge of ensuring the food is packed correctly. "The logistics and complexity of getting the food onto the plane and realizing the parameters of the different types of aircraft is complex," said the chef. In 1985 the air carrier flew only domestic; its longest flight was to Hawaii. Now United's fleet consists of at least nine different aircraft and flies to 192 countries.
United's Executive Chef Gerry Gulli has been with the air carrier since 1985. Over the past four years, he has been working with celebrity chefs and culinary experts to design healthier dining options for travelers.
United Airlines
"Back then I didn't think the meal service would ever be where it is now. Travelers wanted to get from point A to point B. Now cable TV and the Food Network has put excitement into food and made it fun. A lot of our customers are very food savvy," said Gulli.
Today Gulli said he and McLoughlin work closely with corporate and celebrity chefs to continuously evaluate evolving food trends. "We also listen to what our flight attendants tell us," he says, adding that the duo will even sometimes be seen hopping aboard a United flight to interact with customers and solicit feedback.
In 2015 United partnered with the Trotter Project, a nonprofit organization committed to continuing the legacy of legendary chef Charlie Trotter through mentoring and internship programs for youth interested in the culinary arts. For the past four years the Trotter Project has been gathering teams of chefs worldwide to join with United's culinary team in an ongoing collaboration to design new premium-cabin and United Economy meals. In turn, United supports the mission of The Trotter Project through sponsorship and mentorship programs, helping to develop the next great generation of chefs.
The chefs believe their recipes are so delicious, they released "The Polaris Cookbook" this year. It has more than 40 recipes, based on United's in-air dining menu. A portion of the proceeds from sales of the Polaris Cookbook go to The Trotter Project.
There are still headwinds facing United, including the unexpected grounding of its Boeing 737 Max fleet. But Munoz believes that at the end of the day, he will continue to build loyalty by offering great service and listening to customers about what they want.
"People want to be more comfortable, and they want to feel better about the flights, and so amenities anything that makes it easier for them to travel is an issue. That's part of flying 160 million people. We have 160 million opinions on most of that stuff, so we're listening and listening and listening," Munoz said.
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Arthritis risk linked to obesity may be passed down through generations – Washington University in St. Louis Newsroom
Posted: October 25, 2019 at 11:45 pm
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Mouse studies show effects can linger at least two generations
Multiple generations of mice studied in the lab of Farshid Guilak, PhD, at Washington University School of Medicine in St. Louis indicate obesity has an impact on arthritis risk of future generations.
Arthritis affects one in five Americans, but according to the Centers for Disease Control and Prevention, that number jumps to one in three among people with obesity. Now, new research from Washington University School of Medicine in St. Louis suggests obesity may increase arthritis risk not only in obese people but in their children and grandchildren, too.
Studying mice that became obese after being fed a high-fat diet, the research team found that the animals had an elevated risk for osteoarthritis, a condition that causes cartilage in the joints to break down and is the most common type of arthritis.
Surprisingly, they also found that the mices offspring, even when fed a diet lower in fat, tended to gain nearly 20% more weight than the offspring of their littermates that had never been overweight. In addition, they were at higher risk for arthritis. The same was true for the next generation of mice as well, which gained up to 10% more weight.
The study is published online Oct. 24 in the journal Arthritis & Rheumatology.
This study tells us that environmental factors can influence how genes behave and influence the risk for arthritis for multiple generations, said senior investigator Farshid Guilak, PhD, a professor of orthopedic surgery. Arthritis prevalence is affecting many more people than it used to, more than 250 million people worldwide, and these findings suggest that obesity may help explain why the disorder is becoming so much more common.
Guilak and his team analyzed more than 120 mice whose parents had consumed a high-fat diet. The researchers found that the offspring despite having eaten a low-fat diet were significantly heavier and had more body fat than the offspring of mice that hadnt consumed a high-fat diet.
Then, when those mice had pups the grandchildren of the original mice that third generation of mice also had higher levels of inflammatory molecules and cells in their systems than their littermates, despite never having been fed a high-fat diet. Higher amounts of those molecules, called cytokines, are linked to a variety of problems, including arthritis. In fact, the third-generation mice had higher levels of molecules that cause inflammation, and lower levels of molecules that protect against inflammation. The children and grandchildren of the obese mice in the study also were more likely to have bone and cartilage changes that put them at risk for osteoarthritis.
We cant assume everything we found in these mice will turn out to be true for people, said first author Natalia S. Harasymowicz, PhD, a postdoctoral fellow in Guilaks lab. But theres more and more evidence that when parents eat a bad diet or smoke or abuse alcohol, the next generation is more likely to inherit a predisposition for diabetes, cancer or other diseases. Here, weve shown the same appears to be true for arthritis.
Guilak, who also is director of research at Shriners Hospitals for Children St. Louis, said that in the past, scientists had assumed that the relationship between obesity and osteoarthritis was a mechanical one: More weight puts stress on joints, eventually leading to the pain and stiffness of arthritis.
Weve known for years that obesity is the No. 1 preventable risk factor for osteoarthritis, Guilak said. It turns out, however, that obesity also increases arthritis risk in body parts that dont bear weight, like the hand or the thumb.
Guilaks lab has determined that inflammation plays a much more important role.
What we find is that changes in mechanical loading that occur with obesity dont seem to be the primary risk factors for arthritis, he said. Almost all of the risk is coming from either metabolic or dietary influences, and that risk is then passed down to subsequent generations.
The animals genetic makeup doesnt change to cause increased risk of arthritis. Rather, scientists refer to the changes as epigenetic, meaning that behavior in this case, consuming a high-fat diet changes the way genes work. Its those changes that are passed on.
Poor diet and bad habits may affect not only the individual who has such habits but also future generations, Harasymowicz said. However, recognizing that potential risk may convince people to take steps to be healthier and to reduce their weight, potentially lowering risks for their children and grandchildren.
Postdoctoral research associate Natalia Harasymowicz, PhD, (left) and Farshid Guilak, PhD, analyze lab specimens for signs of osteoarthritis.
Harasymowicz NS, Choi YR, Wu CL, Iannucci L, Tang R, Guilak F. Intergenerational transmission of diet-induced obesity, metabolic imbalance, and osteoarthritis in mice. Arthritis & Rheumatology, published online Oct. 24, 2019.
This work was supported by the National Institute of Arthritis and Musculoskeletal and Skin Diseases, the National Institute on Aging, and the Office of the Director of the National Institutes of Health (NIH). Grant numbers AR50245, AR48852, AG15768, AR48182, AG46927, AR073752, OD10701, AR060719, AR057235. Additional funding was provided by Shriners Hospitals for Children, the Arthritis Foundation and the Nancy Taylor Foundation for Chronic Diseases.
Washington University School of Medicines 1,500 faculty physicians also are the medical staff of Barnes-Jewish and St. Louis Childrens hospitals. The School of Medicine is a leader in medical research, teaching and patient care, ranking among the top 10 medical schools in the nation by U.S. News & World Report. Through its affiliations with Barnes-Jewish and St. Louis Childrens hospitals, the School of Medicine is linked to BJC HealthCare.
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How Chefs Are Supporting Biodiversity in the Face of Climate Change – Forbes
Posted: October 25, 2019 at 11:45 pm
A number of chefs working to expand diners palates while supporting biodiversity.
It would be easy to walk past Teranga in New York Citys East Harlem and overlook it as any other fast-casual spot. The format is similar to other popular Chipotle-esque eateries where you customize your dish, but the ingredientssuch as fonio an ancient West African grain similar to both couscous and quinoa, with a mild, nutty flavorstand out.
Todays food system is limiting our global diet to four major crops: corn, rice, soy and potatoes, Teranga chef and the author of The Fonio Cookbook: An Ancient Grain Rediscovered, Pierre Thiam said. This limited diet is affecting both our planet and our health. By supporting underutilized crops in my menus, I contribute in saving our planets biodiversity. In the current context, designing a menu should be a conscious and responsible act. When choosing ingredients for my dishes, I try to be mindful of the impact on the environment as well as the flavor and nutrition. By offering grains like fonio, that are drought resistant, versatile, nutritious and delicious I check all the boxes.
Thiam who grew up in West Africa where ingredients like baobab, millet, amaranth or fonio, are standard fare is one of a number of chefs working to expand diners palates while supporting biodiversity.
Spelt is one of a number of ancient grains that are becoming popular among professional and home ... [+] chefs.
Our food system currently rests on a very fragile foundation. While it may seem like we have a lot of variety when we walk down our supermarket aisles, were actually losing the biodiversity of our foods every day. The United States has lost 90 percent of fruit and vegetable varieties since the 1900s. And while there are still over 30,000 edible plant species that exist, just 12 crops provide 80 percent of our calories, said Marie Haga, Executive Director of the Global Crop Diversity Trust, which works to support crop conservation in genebanks.
Dependence on a limited range of crops means the food supply is vulnerable to drought, pests, disease outbreaks and a changing climate.
Take the Irish potato famine: in the early 1800s, Ireland grew a lot of potatoes. The problem was that they grew a disproportionate amount of one kind, the Lumper variety, which happened to be especially susceptible to late blight. So when the late blight hit the country, there was a major crop failure causing millions of people to die from hunger. Had the country grown a more diverse variety of potatoes and not been so over-reliant on one variety, the famine wouldnt have caused such devastation, as what one potato may be susceptible to, another perhaps can withstand, Haga said.
As the worlds population continues to grow and the planet warms, the shrinking variety of food crops and livestock could contribute to a global hunger crisis. Chefs, like Thiam and Mailea Weger of lou in Nashville, Tennessee who uses ingredients like palm sugar, buck wheat, teff, amarantha flours and more in her dishes which are often paired with natural wine, are part of a growing number of chefs using ingredients that could be the key to preserving and expanding food diversity.
By actively championing biodiversity inside and outside the kitchen, chefs can play a key role in creating interest in and a market for more diverse ingredients, helping to support farmers livelihoods, improve diets and strengthen our food systems, Haga said, who through the Global Crop Trust is working to bring 2,020 chefs together by the end of 2020, to be advocates for biodiversity through our Food Forever campaign.
Supporting biodiversity isnt just for professional chefs, though.
Start simple, Weger advises home chefs. Pick a few items that are easier to find or substitute out like sugars, lactose free milks, or alternation flours. Try brown rice instead of white, use honey in recipes instead of white sugar, play around with kimchi or saurkraut recipes, substitute vegetable oil for a more heart healthy oil like avocado oil or evoo.
You might just find a new flavor experience you love, while helping to build the foundation for a resilient food system.
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‘One day, tired of all the teasing, I stopped wearing bathers’ – The Age
Posted: October 25, 2019 at 11:45 pm
When I was 10, a doctor pointed to a chart on the wall in his office and told me I was here, obese. From the way he said it, I took this to be a bad thing. I didnt want to be bad. That summer, I discovered diets do work the first diet, anyway. By following his strict instructions, I returned after the summer holidays to find the world had changed. Now, I was thin.
The rewards were immediate and shocking: friends, attention, approval. When friends mothers asked me for a photocopy of my diet, it felt as though, suddenly, I mattered. And I wanted, more than anything, to keep on mattering. I felt guilty for wanting this it was against the values my parents had taught me, about how its our insides that count. My head, however, said I needed to stay thin, and I bought it.
Still, I did not allow myself to swim. Thin, but not thin enough so said the voice in my head. I believed it. First as a child, then as a young women, what followed was a decade of vicious ping-pong trapped in the dieting cycle. I had no idea there were other options available.
I am a grown woman now, a woman who, once again, rather likes her jiggly little body. In my childbearing years first a daughter, then twin sons my body has continued its dance up and down the scales, yet I no longer think of its waxing and waning as a thing I did wrong. Instead, I think of my body as a walking, talking piano accordion, just here, playing its song. That, I believe, is what can happen when we learn to tell ourselves better stories.
I took a while getting here. The stories Id internalised about size and power are not ones I made up on my own. Society really does hold in trust certain rewards for women who appear to know how to control their weight (their wrinkles, their feelings). One doesnt need a PhD to explain how this privilege plays itself out, to this day, in the arenas of career, romance, politics, the arts.
But my life today is dedicated to a different theory. What if life also rewarded those of us who show up boldly and confidently despite the stories the world tells us? What if we just count ourselves in, regardless of our size, and what we take it to mean? What might happen then?
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I have two pairs of bathers now a navy one-piece with white polka dots, and a red two-piece, also with white polka dots. Old-glamour-Hollywood-style cuts. Just my size. For a girl like me, online shopping is the miracle Ive been waiting for all these years.
My local pool is the very same pool around which Helen Garner set her seminal 1977 novel, Monkey Grip. Its bleachers are full of beautiful, golden people living the Offspring dream (yes, the TV show I once acted in this irony does not escape me). Im tempted sometimes to compare my body to theirs, but I resist, make a practice of reminding myself as many times as I need to that my body does not have to impress anyone. It is mine to be enjoyed. Bowditch, I say, get in the water. So I get in. It feels delicious.
Clare Bowditchs memoir, Your Own Kind of Girl (Allen & Unwin), is on sale tomorrow.
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'One day, tired of all the teasing, I stopped wearing bathers' - The Age
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