Category Archives: Diet And Food

Paris Hilton, the entrepreneur, singer, model, socialite, DJ, actress, and more even makes her workouts fabulous. That was evident in a new swimsuit photo. "Find me at my happy place Happy#EarthDay! #ParisAroundTheWorld," she captioned it, with her location Tulum, Mexico. How does she stay so fit? Read on to see 5 ways Paris Hilton stays in shape and the photos that prove they workand to get beach-ready yourself, don't miss these essential 30 Best-Ever Celebrity Bathing Suit Photos!

Paris plays on the reputation she has of being a little materialistic to say the least. She's got a closet full of designer goods and even her workouts, at times, reflect that. When the gym shut down for quarantine, Paris posted videos of her working out by riding a bike around the inside of her house or lifting purses filled with weights. Granted, this obviously isn't a normal work out, but having a sense of humor can be good for your health. "A good laugh has great short-term effects. When you start to laugh, it doesn't just lighten your load mentally, it actually induces physical changes in your body. Laughter can:df44d9eab23ea271ddde7545ae2c09ec

Shockingly, she loved fast food. "I used to eat that way, but I decided to change things this year,' she said. 'Now I don't do that. There are times when I will stop at a Carl's Jr, but I will maybe get a turkey burger or something healthier instead of a cheeseburger and fries. I am more careful now."

Paris does resistant workouts through various exercises like lunges, seated curls, buck kickbacks, and more to work her upper and lower muscles. She also prioritizes aerobic activity that could include anything from jogging, and dancing to climbing and swimming. "Before you even hit the pavement or track, boost your confidence with the rightrunning shoes," says the Cleveland Clinic. "Your foot should fit snug in the heel, with a little wiggle room around your toes, says exercise physiologist Christopher Travers, MS.To guarantee the best fit, get a proper fitting at a specialty running store and wear your usual running socks when you go."

Green veggie packed smoothies? That's hot. "I like green smoothies, they taste good and they make me feel more energetic," she said. "I also like regular juices. I get a lot more vitamins these days, more fruits too, more vegetables, more protein, more salads."

Paris Hilton gets her tall, lean body from focusing on getting enough protein and balancing it out with healthy fats and fresh produce. She generally avoids high carb, high sugar foods like cakes, treats, chocolate, and bread. "If you want to follow a high-protein diet, choose your protein wisely. Good choices include soy protein, beans, nuts, fish, skinless poultry, lean beef, pork and low-fat dairy products. Avoid processed meats," says the Mayo Clinic. "The quality of the carbohydrates (carbs) you eat is important too. Cut processed carbs from your diet, and choose carbs that are high in fiber and nutrient-dense, such as whole grains and vegetables and fruit."

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Paris Hilton in Bathing Suit is in "Happy Place" Celebwell - Celebwell

Posted by Scott Elliott, Public Affairs Specialist, Agricultural Research Service in Research and Science

Apr 22, 2022

As we celebrate our planet this Earth Day, we highlight ongoing research being conducted at USDAs Agricultural Research Service (ARS) exploring how a seaweed species could potentially reduce methane emissions in livestock production.

According to NASA, it is a misconception farm flatulence leads to excess atmospheric methane. In fact, the natural, digestive regurgitation and belches from livestock ruminants contribute most to environmental methane emissions. Ruminants are grazing animals with digestive systems that ferment the cellulose in grasses and other vegetation they eat. Methane gas is released as a fermentation byproduct.

The U.S. Environmental Protection Agency says methane accounts for about 10% of U.S. greenhouse gas emissions and enteric (intestinal) fermentation accounts for approximately 2.7% of that. To help this issue, scientists are turning to a seaweed compound called bromoform, which could reduce enteric methane emissions by as much as 82% when fed to ruminants as a small portion of their diet.

Studies are underway to determine the seaweed species with the greatest potential to reduce methane. Researchers at the USDA-ARS U.S. Dairy Forage Research Center plan to include seaweed as part of dairy cattles diet to evaluate both lactation performance and enteric methane emissions. Expanding this nutritional supplement nationwide, and perhaps globally, could markedly reduce methane emissions, and thats something worth boastingnot belchingabout this Earth Day.

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Happy Earth Day! Scientists Working to Reduce Methane Emissions - USDA.gov

HRP (Capsicum annuum L.) is a spice that is widely used in human food.

The review, published inPoultry Science, was aimed at highlighting the effects of HRP as a phytobiotic in broiler nutrition and its mode of action as a possible alternative to antibiotics.

Various studies, said the authors, suggest that the addition of HRP to broiler feed results in improved bird performance, notably in terms of weight gain, feed intake and FCR.

HRP supplementation, they saw, could also have an antimicrobial effect and that it might enhance intestinal histomorphology in the birds as well.

However, the reviewers said further studies are warranted to investigate the various effects of such feed supplementation, particularly in relation to the claims for HRP around immunomodulation, antioxidant, and anti-inflammatory activity.

Several studies have demonstrated the effect of HRP on the performance of broiler chickens, said the reviewing team.

The beneficial impact of capsicum in poultry nutrition may be related to capsaicin, which has a bactericidal effect against intestinal pathogens, such as E. coli, Salmonella spp., and Clostridium spp., they noted, referencing work by Omolo et al., 2014; Agarwal et al., 2017; and Salem et al., 2021.

They saw that HRP may boost pancreatic and intestinal enzyme activity, enhance bile acid secretion, and increase body weight in broiler chickens, as well as improve feed digestibility, feed intake (FI), feed conversion efficiency, mortality, carcass features, blood parameters, and production cost, noting the paper by Munglang and Vidyarthi, 2019.

Chili pepper is a rich source of carotenoids such as vitamins C, E, and provitamin A ( carotene), which have well-known antioxidant functions to fight against the hazardous effects of free radicals, including oxidative stress in broilers, according to the findings of studies by Krinsky, 2001, Droge, 2002, and Tawfeek et al., 2014.

And, as HRP is rich in vitamin C, its supplementation could potentially mitigate heat stress in birds, noted the reviewers, citing studies by Yoshioka et al., 2001, Al-Kassie et al., 2012, Abd El-Hack et al., 2018, and Abdelnour et al., 2018.

Meanwhile, Kogure et al. (2002) and Luqman and Razvi (2006) reported that capsicum was more effective than vitamin E in inhibiting lipid peroxidation. Capsaicin can potentiate the activities of pancreatic and intestinal enzymes (Platel and Srinivasan, 2004), increase bile acid secretion (Abdel Salam et al., 2005), and increase weight gain (WG) in broiler chickens (Puvaa et al., 2014, 2015b).

Capsaicin also increases appetite in poultry, so the addition of HRP to the diet influences broilers' feed consumption (FC), said the reviewers, citing the work done on this by Yoshioka et al., 2001.

Capsaicin may also protect the gastric mucosa through the afferent stimulation of nerve endings, they saw. Approximately 85% of capsaicin is absorbed by passive diffusion, mainly in the jejunum, which improves the digestibility of feeds in broilers, noted Kawada et al., 1984; Iwai et al., 2003.

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Hot to trot: Reviewers see plenty of benefits from capsicum use in broilers - FeedNavigator.com

Actor Vivian Dsena is very fond of cooking and eating well. The actor says that he has never gone on vegan diets or any other fancy diets as he feels that after a hard day's work, he needs good food."All the best to all the people who can follow these diets. I personally, cannot be vegan. Also, I feel that veganism is something that has been promoted or propagated out of proportion and it has a big business behind it. It has some economical gain somehow. So, something that has been promoted and propagated, has a lot of chances for business behind it.""This is what I feel. Also, as far as people following a vegan diet is concerned, it's a passion. The human body is made to adapt. Most people don't research. They won't see if the diet suits them or not. But I just feel that if I have worked hard all day, I need good food and vegan doesn't have that," he says.Ask him what he likes to eat in the summer season, and he says: "Usually, I like to eat light food in the summers. When you are shooting outdoors, you can't be eating heavy food. It gets on your head. Some dairy products. Yoghurt is my daily regime high in vitamin C fruits like strawberries, Kiwi and of course, mango. My father makes lovely lassi and milkshakes."The actor adds that the best chefs in the world are men and there is a reason behind it."If you ask a woman, she will say the best cooks are women! They will say we cook better than men, even though the best chefs are men. It's a never-ending debatable question. Usually, when women cook, they do it on a regular basis. So they have the cooking to do and taking care of the house, they are constantly multitasking. They are the best at that."But men are better chefs, a man, his cooking time is way longer than a woman's. And then it turns out good. Men are good cooks but they are asked to cook every day. I am not sure how they will do that," he says.

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Meat man Vivian Dsena can never go vegan - Times of India

In this episode, Lisa Jones interviews Annamarie Rodriguez, RDN, LD, FAND, and Abbie Gellman, MS, RD, CDN, on the impact of plant-based nutrition on health, misconceptions about plant-based eating, and what is on the horizon for plant-based eating dietary interventions.

Additional Resources:

Abbie Gellman, MS, RD, CDN, is a spokesperson, recipe and product developer, author, and educator. Shes also a member of the Science Advisory Board for Nutraceutical.

Annamarie Rodriguez, RDN, LD, FAND, is a renal clinician retention specialist at Pentec Health, a member of the Academy of Nutrition and Dietetics Quality Management Committee, the State Coordinator for Vegetarian Nutrition Dietetic Practice Group in WI, MI, IN, and northern CA, a board member of Plant-Based Prevention of Disease Inc., SE WI Region Representative-elect for WAND, and owner of Nutrition Directions LLC.

Lisa Jones, MA, RDN, LDN, FAND,is a registered dietitian nutritionist, speaker, and author based in Philadelphia, Pennsylvania.

TRANSCRIPTION:

Moderator: Hello, and welcome to Nutrition411: The Podcast, a special series led by registered dietician and nutritionist Lisa Jones. The views of the speakers are their own and do not reflect the views of their respective institutions.

Lisa Jones, MA, RDN, LDN, FAND: Hello, and welcome to Nutrition411: The Podcast, where we communicate the information you need to know now about the science, psychology and strategies behind the practice of dietetics. I am Lisa Jones and excited to have two fantastic guests joining me today. Annamarie Rodriguez and Abbie Gellman. Today, we'll be discussing plant-based nutrition in a world of opportunities.

First, I will start by introducing Annamarie. Annamarie has worked as a renal dietician for almost 25 years in a variety of settings from clinical to pharmaceutical, including clinical sales, education, and renal medical affairs. She is on the Academy's Quality Management Committee, the State Coordinator for Vegetarian Nutrition Dietetic Practice Group for several states, a board member of the Plant-based Prevention of Disease organization, the Vegetarian DPG chair-elect and the Wisconsin and Southeast region representative-elect. Welcome, Annamarie.

Annamarie Rodriguez, RDN, LD, FAND: Thank you, so glad to be here.

Lisa Jones: Yay. Next, I will introduce Abbie. Chef Abbie Gellman is a spokesperson recipe and product developer, author and educator. She creates, produces and hosts cooking and nutrition videos, and works with a wide variety of food companies, brands, commodity boards, food service operators, health professionals, and private clients. Welcome, Abbie.

Abbie Gellman, MS, RD, CDN: Thank you.

Lisa Jones:So, glad that you're both here. First, I want to start with Annamarie, if you can just give a little background about your expertise.

Annamarie Rodriguez: My background has been a severe deep dive in CKD and ESKD, which is chronic kidney disease and end-stage kidney disease. And because of that, I've had a wide variety of roles that range from clinical to educator, sales, medical affairs, and I've been acclimated to every aspect of patient care surrounding these specific roles in the care of CKD patients.

Currently, though, my focus is on the prevention of chronic disease in general, but namely on CKD. It is my passion and I want to focus on this through nutrition. And, the main component is delaying the progression of CKD to ESKD. I am on a mission. And as I'm a plant-based dietician, my degree plan is on health and wellness. My focus is on a more holistic approach and this is where food plays a vital role. I've also worked with hospice, wound care, diabetes and weight management. So, I kind of wear a lot of different hats, which makes my life very exciting.

Lisa Jones: Very exciting. And I love that you are on a mission. Missions are amazing and I like your mission. It's a good one. So, I will go over to Abbie. If you want to tell us about your expertise and background. Although, the chef kind of gives it away a little bit.

Abbie Gellman:

So, the short version is that I went to culinary school about 20 years ago and I worked in corporate America for a really long time consulting and some other things. Eventually, I left corporate America and left restaurants to get my nutrition degree and that's when I learned that most dieticians don't cook. Which was shocking, to me, at the time. Fast forward to now, where I have a culinary degree, worked in restaurants, did all those things, plus now I'm a dietician. So, I've spent the last 10 plus years doing what I call culinary nutrition.

So, a lot of the work I do now is teaching health professionals. Mostly dieticians, but also diet techs and physicians and any health professional I get in front of, how to cook, how to get that base of culinary skills that we need. And then also, culinary nutrition for our clients and our patients. So, disease states like diabetes and heart disease or nutrition issues like aging and that kind of thing. So, I spend a lot of time doing cooking demos, speaking, and presentations. And, I have an online course to get you culinary nutrition certified and a bunch of other things. And then, do some work with consumers and such, as well.

Lisa Jones: Thank you, Abbie. That's fantastic. I took her course over the summer and highly recommended it. I'm your target market. I am the dietician that's not cooking, and that's fine.

Abbie Gellman: And, you get 53 CEUs, if you take the basic and advanced-

Annamarie Rodriguez: Oh, my gosh.

Abbie Gellman: Program.

Annamarie Rodriguez: I would love to take this course.

Abbie Gellman: Come over.

Annamarie Rodriguez: I'm so sorry. I interrupted.

Abbie Gellman: No, go to culinary nutrition studio.com. I'm sure that it'll be in the show notes.

Lisa Jones: We'll put it in the show notes. But you're filling a gap that is much needed. So thank you, Abbie.

Abbie Gellman: Thanks.

Lisa Jones: All right, so let's begin. I'm going to ask you a couple of questions. The first one is, how does following a plant-based diet impact your health? Annamarie, do you want to start with that one?

Annamarie Rodriguez: Yeah, sure. I want to mention about Abbie's response. I'm so sorry. One of the first things my grandma said to me, when I was going to school to become a dietician, she said, please be sure to know how to cook. So, I kind of took that with heart, and I love cooking since I was a child. So, it was easy for me.

But, following a plant-based diet affects health in so many different ways. Plant-based nutrition improves the gut microbiome, making it healthier, overall. Nutrients are absorbed much more efficiently. Immunity is enhanced. Inflammation is reduced. Plant-based nutrition, it's high in fiber. That's just the natural fact of plants. And, it's beneficial in lowering cholesterol, stabilizing blood sugar, reducing intake from protein, also from animal sources by increasing plant-based eating reduces gut toxins, such as p-Cresyl sulfate, indoxyl sulfate, TMAO, which is Trimethylamine N-oxide. Which, is known to favor the growth of proteolytic bacteria in a gut microbiome.

And historically, we've thought of this in regards to cardiovascular disease. But now, we know it's also very, very heavily regarded with CKD. These toxins are known as key uremic toxins. And interestingly now, TMAO is also known simply as a renal toxin.

Plant-based nutrition lowers BMI, blood pressure, blood sugar control, favors lipid management. And, we identify the positive effects with CKD because, plant-based nutrition is effective because of the less acidity of it. It favors a more alkaline approach. We know that metabolic acidosis is not only a contributor to kidney disease, but it's a consequence of kidney disease. So, this is a strong tactic in reducing in the progression of CKD. So, plant-based nutrition has really come a long way. Historically, this CKD diet has always been adverse to using fruits and vegetables. Where now, it is just now starting to be embraced, because we now recognize the fact that this is kidney saving.

Lisa Jones:Thank you, Annamarie. You know what I love about what you decided? It's like the beginning part when we were talking about the TMAO was more the questions that dietician want to know. So, they want to know the 'why' behind it. But, if you're flipping it to think about, what do our patients and clients want to know, and they really want to know the benefits. And, that's what you just so nicely explained. So, thank you for that.

Annamarie Rodriguez: You're welcome.

Lisa Jones: Abbie, how about your take?

Abbie Gellman: I mean, she touched on a lot of the... Obviously it decreases our risk of a variety of diseases. Helps with cognition and mental health. And, fruits and veggies are an antidepressant, essentially. So, there's not a ton I can add from a clinical point of view.

We know that whole foods in the form of plants are helpful for a myriad of reasons. The thing that goes in my brain, also, because of the chef's side, is you can eat more. So, you can eat a lot of vegetables and a lot of fruit. And, a lot. You can eat more plants versus... A serving of beans is a much higher quantity of food than a serving of beef. So, if you are someone who likes quantity of food, like me, you can have a lot of veggies just pile them on there. So, that's a plant-based option. That is a benefit, I think.

Lisa Jones: Yeah. That's definitely a benefit. That's terrific that you're saying that because a lot of people think, oh, I'm put on a diet or I'm put on a restriction and they hear the word restrict. They think, I have to eat less. When really, you're telling them, no, you don't, you have to eat more.

Abbie Gellman: Yeah.

Lisa Jones: So, you probably just made so many people's day when they get to listen to this. So, thank you.

My favorite part, which is the next question, is what are some common misconceptions about plant-based eating because it's in the media so much, we hear all these different things. So, let's go to Abbie for a second for this question, first.

Abbie Gellman: Okay. So, for me, I have screaming in my face, is it is not vegan, right? So many people think that if you're plant-based, that means you are vegan. And for me, and what I tell people, and what I generally think, the actual definition is, that it's just a majority of plants. So maybe, half of your meals are plant-based. Maybe 50% of your diet is plants, or 95%, or somewhere in between. But, that if a majority is plants, then that, to me, is plant-based. So, my plate might have 25% animal protein in some form, but 75% of it is plants. So, that's the most common misconception that I see constantly.

Lisa Jones: Yeah. And, you probably see a lot in your current day to day what you do and-

Abbie Gellman: Yeah, well, people automatically go to well, especially because, plant-based meat is a big thing now. So, people are confused there too. They think plant-based means Beyond Burger or Impossible Burger or tofu or things like that. Where, we're talking more broadly about fruits, and vegetables, and beans and everything that's a plant, right? So.

Lisa Jones: That's an interesting point that you bring up because I think, as they continue to develop more products.

Abbie Gellman: Mm-hmm (affirmative).

Lisa Jones:That I think, we're going to start seeing more confusion, and we just go back to the basic. This is a plant-based diet, you're not a vegetarian.

Abbie Gellman: Right? Exactly.

Lisa Jones: Thank you. Annamarie, how about you? What, what are your thoughts?

Annamarie Rodriguez: Yeah, I totally echo what Abbie is saying. And, although I consider myself a vegan, I do get a little bit, I won't say the word annoyed, but I do try to steer people the right way when they're talking about plant-based nutrition. Because, it means so many different things to so many different people. But, some of the more common myths that come across my way is the perception that persons following a plant-based nutrition plan won't meet their protein needs. But, we've seen through different studies such as the Adventist Health study, British Oxford study, that persons are able, following a vegetarian diet, to meet their RDA for essential amino acids. They often exceed the minimum requirement for protein. And, another myth is the focus on biological value. That is an antiquated method of looking at protein. This rant, at all, has illustrated there's no significant difference in protein needs.

And, this is associated with the source of protein that's consumed. And, another myth is the protein complementing myth. We don't need milk with cereal, and we don't need rice with beans. The body doesn't care what is being put into it at any given time. It's a matter of specifics. Our body is able to maintain a storage pool from hours to days and it will use what it needs. The key is a very nice, well-balanced, diverse diet. And, a red flag to a dietician or a healthcare provider is an overly restrictive diet. So, that's one of the keys that I look to, when I'm talking with clients, is if the meal pattern is overly restrictive, then I want to dig in a little bit more. But, as long as someone is taking in a very nice, well-balanced nutritional intake, they're going to meet their needs.

Lisa Jones: Yeah, that is so true. It's such a great point. And, I really like how you highlighted the biological value. Cause, I remember, back in the day when I was working, in clinical more specifically, and I would chart, and a lot of dieticians would write like encourage high BV foods. That was something we'd write a lot.

So, it's interesting to hear that you're saying no, there's a different approach now. And, it just goes to show everything changes, everything evolves, and it's good that we're keeping up with, as dieticians, keeping up with everything in our field.

Annamarie Rodriguez:You're right. Lisa, that term is... It really needs to be kind of ditched. The newer current term is the protein digestibility corrected amino acid score. And, that's per referred by the World Health Organization. And, that term, biological value, it's really dated.

Lisa Jones: Yes. All right. Listeners take notes of that. Don't don't use HBV.

Annamarie Rodriguez: Yeah. Toss it.

Lisa Jones: All right. Abbie, what questions, I'm curious about this, have you received about plant-based nutrition?

Abbie Gellman: Everyone wants to know how to make plants, mostly vegetables, taste good. That's a big one. Everyone, not everyone. I shouldn't say that. A lot of people who don't enjoy vegetables, or grew up being told that they need to steam them, or aren't comfortable in the kitchen and don't really know how to cook them so that they taste good.

There's a lot of questions around that. So, I'm told I'm supposed to eat kale, but I don't like it. So, the answer is, for me, is you don't have to eat kale. But, if you want to learn different ways, let's talk about different ways to make it taste good. Or cauliflower, or brussel sprouts or broccoli. Because, those can be very bitter. But, just talking a lot about how to cook them properly so that they taste good. And, to use oil and to use other ingredients. And, you don't have to eat steamed broccoli all the time. That's a huge question. And then again, back to the plant-based meat and things. Just, do I have to eat that? Is that better than a burger? Or is that better than.. Why can't I eat a black bean burger? Why do I, should I be eating an alternative plant-based meat burger? So, a lot of questions about that lately too.

Lisa Jones: No, I can really relate to how confusing it must be. I try to put myself in the position of a patient, or client. And, if you're in the grocery store, there's so many products, it's overwhelming. You're like, should I be buying everything that says plant-based? If I was not a dietician, that's one of the questions I'd be asking you. Should I start buying everything that says plant-based?

Abbie Gellman: That made me think of something else too. I feel like a lot of people who are going dairy-free assume that it's an equal one-to-one swap. And, there's a lot of confusion there too. They don't necessarily understand that the protein level is different or that the vitamins are coming from supplements in the plant-based milk versus cows milk. And, you can't just swap it out one-for-one in cooking. There's things that kind of, when you make a change from animal to plant, there's sometimes other changes that are helpful to be aware of. I guess, kind of to have the education along with it.

Lisa Jones: Yeah. That's so important because, you can't just assume. And then, they're just following kind of, not to say a trend, but yeah, a trend in a sense, and thinking this is healthier. I should do this. When they're missing potential nutrients and other things that can happen from switching. That's a great point. Annamarie, how about you? How about some questions that you received about plant-based nutrition?

Annamarie Rodriguez:Well, since I work mainly with CKD, my questions are very different and most of my questions have to do with mineral intake. So, my questions from patients will vary from those that I receive from healthcare providers. But, the bulk of my questions have to do with phosphorus and potassium and the clinicians that I work with they're so afraid that these minerals are going to become elevated.

When patients begin to use a plant-based nutrition plan, whether they're CKD before dialysis or end-stage kidney disease and on dialysis, but the fact is that phosphorus it's not well absorbed from plant-based nutrition, because it isn't a form of vitae. And, we lack that enzyme, vitae, to break this down. So, it's not readily available or bioavailable, I should say, in the gut. It must be hydrolyzed to make this more available for absorption. There's additional data, also by Picard, and all that illustrates that this is likely true for potassium as well. Which, is very exciting, especially based on the new guidelines that were put out for CKD, in 2020. Regarding potassium though, the bottom line is fiber. And, with a plant-based nutrition, it's high in fiber. Fiber is the key, because it increases, I should say, stool quantity, the frequency, it facilitates the potassium excretion in itself.

But also too, if we really consider where patients are getting their potassium. It comes from beef. It comes from chicken, Mexican food. It comes from legumes. But, if we look at that and consider the fact that when we look at handouts that are generally provided to the patients, they're generally listing fruits and vegetables as the high potassium sources. But, the high potassium source are actually the meat, the beef, the chicken, the hamburgers. So it's easily to maintain those swaps. As long as we're teaching patients, simple fact of portion sizes. What actually is a serving and that's the bottom line, is instruction.

We need to teach patients how to cook. We need to teach patients what constitutes a serving, a swap, in general. And often too, clinicians tend to forget other factors that surround hyperkalemia, such as wounds, starvation, other medications, constipation, and there's other medications now that help with hyperkalemia such as those once daily potassium binders. So, those are very helpful, but the bottom line comes down to education and this is where dieticians play a key role in instructing their patients to keep potassium homeostasis. So, our job is really more than just a mission. It comes down to education. Both on the patient level and then the healthcare provider level.

Lisa Jones:Yeah, that's tremendous what you just said, all that information. And in addition-

Annamarie Rodriguez:A little bit too much.

Lisa Jones:No, no. I think it's great.

Annamarie Rodriguez:So much.

Lisa Jones:But, what you just highlighted, as well, is something that Abbie was saying. Which goes back to is... And, you said it as well, many times, Annamarie. Which is, educate. We have to continue to provide education. Educate, educate, educate. I can't say it enough.

Annamarie Rodriguez:Correct.

Lisa Jones:Provide more education. Cause, as these new products come out, there's going to be room for... So, dieticians will always have a job.

Annamarie Rodriguez:Yes, this is true.

Lisa Jones:There we go. All right. Another question I have is what is on the horizon for plant-based dietary interventions in the promotion of health? Annamarie, do you want to start with that one?

Annamarie Rodriguez:Sure. I read about a year ago in an article, I wish I could put my hands on it immediately. But, plant-based nutrition was cited to be the fastest growing job opportunities for dieticians. As the leading five opportunities. And, I kind of chuckled to myself, because that's basically my whole world and it was exciting to me, as well, because I promote plant-based nutrition for CKD, as well. So to me, it just illuminated the fact that we're on definitely the right path. But, people are focusing on functional medicine, improving immunity, stress reduction and COVID brought this a little bit to the peak as well. But, plant-based foods are functional medicine. And, I hate to use the quip so often because so many people say it, but Hippocrates said, "Let food be thy medicine and medicine be thy food", for a reason.

It's very distinct, but people are supporting their local community for nutrition. And, I'm a master gardener. I love gardening more than of being a dietician truth, be known. I see a great interest in people desiring to grow their own food. And, this is very exciting. People are concerned about climate change as well. Plant-based nutrition leaves less of a carbon footprint.

And, what I also note is that people are more willing to take the middle ground. I use an approach more or less as a flexitarian. People don't need to go completely to a vegan lifestyle or vegetarian lifestyle. Even simple swaps. Swapping a few plant-based meals for animal based or just increasing plant-based ingredients can make significant changes. And I think that, overall, people just want really good food. And, just choosing locally sourced foods with convenience is important. I think clinicians truly need to focus on individual food journeys. And, that's what I call a person who's desiring change. It's their own food journey. And, I try to look at it in that regard. It's individualized. We need to instruct patients to use food as their own purpose and look at those factors that incorporate society and health as well.

Lisa Jones: Now that's great. I love when you said food journeys because that is the most important thing. I really don't like the word diet. It has 'die' in it and we all heard that before.

Annamarie Rodriguez: I hate the word 'diet'.

Lisa Jones: But, your food journey and it's your own food journey. And, the other thing that stuck out when I was listening to what your answer is flexibility.

Annamarie Rodriguez:Yes.

Lisa Jones:And, just keeping it flexible. What really works for you. And, I want to hear what Abbie has to say about plant-based in interventions and the promotion of health. Cause, I know a lot of your recipes are very diverse and everything that you put out is catering to different wants and needs. So, if you wanted to speak to that for a moment.

Abbie Gellman:So, as far as plant-based dietary interventions, I think as far as consumers are concerned, it's broadening. People are becoming more into the idea. Younger people seem to already be open to the idea. Whereas, all the way up through boomers, are becoming a little more open to the idea, maybe, than they were before. So, I do a lot of workarounds, even things like, taking a beef bolognese and replacing half the beef with lentils.

And, baby steps, right? So, they don't have to get rid of all the beef. But, let's manage the portion size, cut back, and add some things, and work with those changes. So for me, a lot of the interventions involve creativity and cooking. So, if you're working with someone, you don't tell them, you can't eat this anymore. You try to figure out, well, first you...

This is also why I harp on culinary nutrition and dieticians needing to know how to cook because, if you're working with someone who eats foods that you're not familiar with, you need to be able to ask them how they make it, what's in it? And, to understand what the food is and the cooking technique, because they might... Why would you tell them to stop eating that food? It's probably fine. And, that's a whole cultural competency aspect, too.

So, I think we need to start involving all of that in there. And, if someone eats rice and beans every day, that's fine. That's great. It's rice and beans, but what else are they eating? How is that made? What is happening there? If they have diabetes or some other disease state, how can we work with the food that's currently happening and supplement with other options to enhance what they're already doing? For example. If, that makes sense.

Lisa Jones: No, that makes total sense. And, I'm thrilled that you mentioned the creative aspect and combining it with cooking and not taking away. If somebody needs to... You're not taking it all away. So they don't feel like they're missing anything. And that goes back to the restriction piece that we were talking about earlier. So, thank you.

Abbie Gellman: Yeah. I think, a lot of people... Our job is not to impart what we eat, on other people. Our job is to understand what they are eating and why they're eating it and help them with where they are. Not just tell them to eat a smoothie. Right?

Lisa Jones: Start where you are. Don't you don't need to be me. Eating my diet. That is so true. Because, often I'll hear, oh, you need a high fiber diet. Here's a diet. Follow this. I know you're following low fiber, now go to high fiber. It's a huge gap. And then, we wonder why people aren't listening to us.

Abbie Gellman: Yeah. Right. Exactly.

Lisa Jones: We're working with them, meeting them halfway. I love that.

Abbie Gellman: Yeah.

Lisa Jones: So how about we move into... Abbie, if you would share one story or example showcasing your work with plant-based nutrition and you kind of already mentioned it-

Read more:
Plant-Based Nutrition in a World of Opportunities: Nutrition411: The Podcast, Ep. 3 - Consultant360

Grapefuits are loaded with nutrients and health benefits.

Grapefruits are one of those fruits that people either love or hate! But if they are to your taste, you could be giving your body a real boost by eating them regularly. All citrus fruits are good for you, but grapefruits are at the top of the pile regarding health benefits. Unfortunately, not everybody can eat grapefruit as it can interact with some medications. But, if youre not in that boat, your body will thank you if you add a regular serving to your diet.

Grapefruits are both high in nutrients and super low in calories. Fruits tend to have more calories than vegetables, but grapefruit contains less natural sugars than most fruits, making it one of the lowest-calorie choices available. Like all citrus fruits, they are rich in vitamin C, but the benefits dont end there. They are a good source of fiber, vitamin A, thiamine, and folate. Grapefruits are also rich in antioxidants, which help to reduce inflammation throughout the body.[1]

Since grapefruit is low in calories, while high in fiber and water content, consuming it regularly could help you lose weight.

Studies have shown that adding grapefruit to a diet can significantly aid weight loss.[2] This benefit is partly due to the fiber content, which makes you feel fuller, the low calorific profile, and the high water content. Any food low in calories that satisfies your hunger is an excellent help when losing weight. So, while it wont produce weight loss by itself, added to a balanced diet grapefruit will definitely improve your chances.

Many studies have shown that grapefruit improves heart health and reduces the chances of many types of heart disease.[3] Grapefruit works by lowering cholesterol levels, particularly the LDL or bad cholesterol. This benefit is partly due to the potassium found in grapefruit, which reduces blood pressure, and the high fiber content, which helps lower cholesterol. The high antioxidant content is also likely to protect against heart disease and stroke.[4]

Loaded with antioxidants, grapefruit may help prevent cancer.

Antioxidants reduce inflammation by protecting your cells from attack by dangerous free radicals. Vitamin C, in particular, is a powerful antioxidant that can help prevent cancer.[5] Other antioxidants, such as beta-carotene, lycopene, and flavanones, help reduce the likelihood of certain cancers and slow tumors that may already be present.[6]

If youve ever had kidney stones, you will know the agony they can cause! They form when waste builds up in the kidneys, crystallizing and blocking the urinary system. The main culprit of kidney stones is calcium oxalate. The citric acid found in grapefruits helps remove calcium from the body while also increasing the pH of urine, reducing kidney stone formation.[7]

If consuming grapefruit is safe for you, it makes an excellent addition to your diet. It can help in many aspects of your health but has particular benefits for heart health and reducing the risk of many forms of cancer. So, if you like the taste, you definitely should be adding more grapefruit to your diet.

References:

Read the rest here:
Supercharge Your Diet With These 5 Science-Backed Benefits of Grapefruit - SciTechDaily

Its been several decades since scientists noticed the U-shaped relationship between diet and body size observed in modern land mammals: if you align mammals on a plant-to-protein gradient youll find that herbivores and carnivores (on the far left and right, respectively) tend to be much larger than omnivores and insectivores.

Now, we know that this relationship is more widespread than previously thought. According to a new study, its instead nearly universal across 24,00 vertebrate species including mammals, birds, reptiles, and saltwater fish.

The pattern also holds consistently across global ecosystems, from rainforests to deserts, and even dates back to at least 66 million years ago.

But the researchers suggests that that human-related extinctions of the largest herbivores and carnivores are disrupting this U-curve what appears to be a fundamental feature of past and present ecosystems with potentially unpredictable consequences for the future.

Its due to the intertwined influences of diet and body size.

A species diet determines how much energy it consumes, which in turn helps drive growth and dictates its size. But that size can also limit the quality and quantity of food available to the species, even as it simultaneously sets thresholds for whats needed to survive.

You can be as big as your food will allow you to be, says Will Gearty, a postdoctoral researcher at the University of Nebraska-Lincoln (UNL) in the US, and co-author of the study published in Nature Ecology & Evolution. At the same time, youre often as big as you need to be to catch and process your food.

So theres an evolutionary interplay there.

The international and interdisciplinary team of scientists compiled diet and body size data for an impressive number of modern surviving species: 5,033 mammals, 8,991 birds, 7,356 reptiles and 2,795 fishes.

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For the first time, they found that the U-shape pattern between diet and body size held for almost all species, but was absent in marine mammals and seabirds, probably due to the unique demands of living in water.

Showing that this exists across all these different groups does suggest that it is something fundamental about how vertebrates acquire energy, how they interact with one another, and how they coexist, says co-author Kate Lyons, assistant professor of biological sciences at UNL.

The researchers were also interested in how long this U-shaped relationship between diet and body size has persisted, so they analysed fossil records from 5,427 mammal species some of which date as far back as the Early Cretaceous Period 145100 million years ago and found that the pattern stretches back at least 66 million years.

But the U-curve has begun to noticeably flatten, as the average size of mammalian herbivores has decreased by roughly 100 times, and carnivores by 10 times, since the emergence of Neanderthals and Homo sapiens over the past few hundred thousand years.

This is due to multiple species extinctions, including the disappearance of mammoths, ground sloths, short-faced bears, and sabre-toothed cats.

Looking to the future, the research team projects that theres a greater than 50% chance that multiple large- and medium-sized mammals including the tiger and Javan rhinoceros, both of which count humans as their only predators will go extinct within the next 200 years.

This doesnt bode well, as those predicted extinctions would only exacerbate the disruption of the U-curve and have unpredictable consequences for wildlife and humans.

Its certainly possible that as we take some of these animals off the top (of the U-curve), and as we collapse some of these ranges of body sizes, that were altering the way the energy is divvied up, Gearty says. That could perhaps have fundamental repercussions for the environment and ecosystem as a whole.

See the original post here:
Animal diet and body size have a U-shaped relationship - Cosmos

Are you thinking about giving up grains for good? We gotchu. Heres everything you need to know about the grain-free diet. That includes a deep dive into the potential perks and possible problems.

Bonus: We also have a 3-day sample menu and a long list of all the foods you can and cant eat.

A grain-free diet is an eating pattern that excludes grains. These include:

BTW, pseudocereal grains like quinoa and buckwheat are technically seeds. So, a lot of folks who follow a grain-free diet avoid them, too.

Grain-free diets dont have a one-size-fits-all vibe. The specific dos and donts vary from person to person, so there isnt a lot of research to explain the exact perks.

But a small 2019 study showed that dietary patterns that dont include grains have some potential benefits. Heres the lowdown.

Eating refined carbs on the reg can have a negative effect on your health. Research shows that ultra-processed foods like refined grains can increase your risk of:

Also, cutting out grains that contain gluten (e.g. wheat, barley, rye, and triticale) might help reduce the symptoms of autoimmune diseases and IBS.

Refined grains are easily digested into simple sugars, which can cause blood-sugar spikes and quick crashes. So, eating less refined grains can keep your levels in check. This is extra important for folks who have diabetes, but anyone can benefit from better blood glucose regulation.

FYI: Just because you cut out grains doesnt mean youre in the clear. Its your overall diet quality and food choices that matter most when it comes to staying healthy and managing health conditions.

Going grain-free might improve your overall diet quality if your current diet is filled with a lot of processed foods. If you replace refined grains with more nutrient-dense foods, youll prob get more fiber, vitamins, minerals, protein, and other important nutrients.

Also, a grain-free diet is free from gluten. So, it obvs will have benefits for folks who have celiac disease and non-celiac gluten sensitivity (NCGS).

A grain-free diet might help you hit your weight loss goals.

Generally, refined grains dont have a lot of nutritional value. On top of that, processed grain products are often filled with other not-so-healthy ingredients like refined sugars. None of these ingredients are great at keeping you feeling full and satiated.

So, replacing refined grains with more nutritious foods like proteins, vegetables, fruits, nuts, and seeds can help you feel fuller for longer.

Keep in mind that were talking about refined grains, not whole grains. Also, reducing your intake of refined carbs is great, but its not a weight-loss cure-all.

Like any diet that cuts out a lot of food options (were looking at you, keto) the grain-free diet has some downsides.

Cutting out grains might be beneficial for people who have health conditions like celiac disease, NCGS, and diabetes. But generally, cutting out all grains from your diet isnt necessary.

Eating whole grains and pseudograins like oats, brown rice, quinoa, and amaranth, as part of a balanced diet may actually help improve health and reduce the risk of certain conditions including:

Grains can also contain important nutrients like fiber and minerals including magnesium and zinc. This doesnt mean that a grain-free diet will always lack these nutrients. But you do have to replace these nutrients with other nutrient-dense grain-free foods.

Its also worth noting that a lot of grains in the United States are fortified or enriched with iron and folate. According to a 2021 research review, cutting out all grains can make it harder to hit your daily requirement of these vital nutrients.

When following a grain-free diet, its important to fill up on:

But these days, you can find loads of grain-free products in your local grocery store. You can also sub traditional grain products with tasty ingredients like:

Psst. Make sure to read nutrition and ingredients labels. Just because somethings grain-free doesnt mean its nutritious.

When on a grain-free diet, its important to avoid (surprise!) grains and grain-based products. These include:

PSA: You customize your grain-free diet based on your unique preferences. A lot of grain-free folks avoid pseudocereal grains like buckwheat, amaranth, and quinoa. Also, some people give up grains that contain gluten (e.g. wheat, barley, rye, triticale, farina, and spelt), but not gluten-free grains. Thats up to you, though.

Ready to eat? Heres an idea of what 3 days on a grain-free diet can look like.

Grain-free diets tend to be a lot more flexible than other restrictive diets. Sure, you have to cut out grains, but you can still eat a wide variety of other foods.

Meanwhile, diets like the paleo or Whole30 make you cut out grains along with many other foods like legumes and dairy. And as for keto, you can technically eat grains as long as you dont go over your daily net carb count.

Also, while a grain-free diet is gluten-free, its not the same thing as a gluten-free diet. Someone following a gluten-free diet doesnt have to exclude all grains because not all grains contain gluten.

A grain-free diet is a way of eating that excludes all grains and grain-based products like wheat, oats, and white flour. Some studies suggest cutting out refined grains from your diet might benefit your overall health. But we need more evidence to show how it stacks up to other types of diets.

P.S. If youre interested in going on the grain-free diet, you might want to hit up a registered dietitian. They can help you decide whether going grain-free is a good idea based on your health background.

See the original post here:
Grain Free Diet: Pros, Cons, and Approved Foods - Greatist

The human immunodeficiency virus (HIV) is a chronic type of retrovirus that can cause acquired immunodeficiency syndrome (AIDS). AIDS is the last stage of the HIV virus (1).

HIV attacks the bodys immune system, destroying white blood cells that are needed to fight off infections (2).

HIV treatment has come a long way, and people with HIV can live long and healthy lives if medication, including antiretroviral therapy (ART) medications, are accessible and taken as prescribed.

In addition to ART, many people with HIV are interested in natural ways to support their health, including diet and supplementation.

This article reviews the role of diet and supplementation in HIV-positive populations and gives recommendations for how to support overall health while living with HIV.

Nutrients, including protein, vitamins, and minerals, are necessary for the proper functioning of the body, including the immune system.

Thats why its important for all people, regardless of HIV status, to consume a varied diet that provides an array of nutrients.

A well-rounded diet can help support the health of the immune system and can reduce the risk of malnutrition.

HIV-positive people have higher needs for certain nutrients and are more likely to experience nutrient deficiencies than the general population. Plus, some nutrients are especially important for those with HIV, as they play an essential role in immunity and may help reduce side effects of ART (3).

People with HIV are at higher risk for becoming malnourished compared with the general population: energy needs are around 10% higher in those with asymptomatic HIV and 2030% higher in those with symptomatic HIV (4).

A 2019 study that included 812 HIV-positive people found that 11.45% of the participants were at some risk for malnutrition. The risk of malnutrition was higher in older adults and females. Hispanic participants also had a higher risk compared with Black and white participants (4).

That may mean that people with HIV even those who are asymptomatic have higher overall needs for calories and nutrients, including protein.

Although its recognized that people with HIV have higher protein needs than people who dont have HIV, there are currently no guidelines for protein intake for people living with HIV.

According to older research, some experts recommend .45.63 grams of protein per pound (11.4 g/kg) of bodyweight for HIV-positive people maintaining weight and muscle mass and .68.9 grams per pound (1.52 g/kg) for HIV-positive people gaining weight and muscle mass (5).

Other studies have shown that nutritional supplements containing high amounts of protein can help people with HIV gain muscle mass and bodyweight (6, 7).

Plus, older research suggests that protein supplements may help improve immune function by increasing levels of certain blood cells that help fight infections, including CD4 lymphocytes (6, 8).

HIV attacks and destroys CD4 cells, which is why we use CD4 counts to assess the health of HIV-positive folks.

People with HIV are more likely to be deficient in certain nutrients compared with the general population.

Thats likely due to immune dysfunction, higher nutrient needs, nutrient malabsorption, and ART-related side effects (9, 10, 11, 12).

Studies over time show that people with HIV are more likely to be deficient in many vitamins and minerals, including vitamin D, B12, folate, selenium, vitamin E, B6, and more (9, 10, 11, 12).

For example, numerous studies have demonstrated that HIV-positive people are at a significant risk of being deficient in vitamin D, which can negatively impact immune function (13).

Plus, vitamin D deficiency in people with HIV has been associated with bone disease, depression, high blood pressure, and infections (10).

Fortunately, research suggests that supplementing with vitamin D can replenish vitamin D levels and help improve markers of immune function, including CD4 counts (14).

Supplementation with a multivitamin or single-nutrient supplements may be helpful for those with HIV, as they can help treat deficiencies and support people with HIV in maintaining optimal nutrient levels.

However, its best for those with HIV to come up with a personalized supplement regimen with a team of healthcare professionals, since HIV-positive people have different nutrient needs depending on factors like diet, sex, age, and severity of disease.

If you have HIV, healthcare professionals can order bloodwork to assess levels of certain nutrients, such as vitamin D and B12, and make appropriate supplement recommendations based on your results.

A nutrient-dense diet may help reduce the risk of HIV medication-related side effects and improve treatment efficacy in people with HIV.

Some ARTs interfere with the bodys ability to metabolize glucose (sugars) and fats as well as negatively affect bone health, which may lead to increased risk of heart disease, type 2 diabetes, and decreased bone mineral density (15, 16, 17).

That is why its important for people with HIV taking ARTs to follow a healthy, balanced diet and supplement with certain nutrients when appropriate.

A diet rich in protein, healthy fats, and fiber could help improve ART- and HIV-related side effects like insulin resistance and high blood fat levels (17, 18).

For example, a balanced, high fiber, low glycemic index diet may help reduce blood fat levels and support healthy insulin and blood sugar regulation (19).

Whats more, supplementation with nutrients like vitamin D can help reduce ART-related complications like decreased bone mineral density (16).

People living with HIV have higher energy needs and face higher risks of developing nutrient deficiencies compared with the general population. ART can also lead to side effects like decreased bone mineral density and high blood lipid levels.

Energy (caloric) needs are around 10% higher in those with asymptomatic HIV and 2030% higher in those with symptomatic HIV (4).

These increased energy needs can make it harder for those with HIV to gain and maintain bodyweight and muscle mass.

Notably, one study found that the risk of malnutrition was significantly higher in specific groups of people with HIV, including older adults, females, and Hispanic people (4).

Whats more, for HIV-positive people experiencing food insecurity, the risk of malnutrition is even higher, according to older research studies (20, 21, 22).

Malnutrition is associated with poor physical and mental health and poorer clinical outcomes in people with HIV (22).

Because HIV increases overall energy needs, its important for those living with this condition to follow a balanced diet, including regular meals and snacks, in order to prevent weight loss.

Thats essential for all HIV-positive people, regardless of whether theyre experiencing symptoms.

Although theres no set protein intake guidelines for people with HIV, a higher protein diet appears to help promote muscle mass gain and maintenance (23).

Adding a source of protein to all meals and snacks can help ensure that youre meeting daily protein needs. Examples of protein sources include chicken, fish, eggs, and beans.

Incorporating a protein powder supplement into the diet can also help people with HIV increase their daily protein needs.

Making a smoothie or protein shake with other nutrient-dense ingredients like nut butter, Greek yogurt, and berries can be a simple way to improve overall diet quality.

Its important to note that people with HIV have varying nutrient needs, so theres no one-size-fits-all diet when it comes to promoting overall health and supporting a healthy body weight.

Whenever possible, its helpful to get personalized advice from a medical professional like a registered dietitian.

People with HIV have higher nutrient needs, which increases the risk of weight loss and malnutrition. Eating regular, balanced meals and snacks can help support a healthy body weight and cover nutritional needs.

Its clear that eating a nutritious diet high in vitamins, minerals, fiber, healthy fats, and protein is important for people living with HIV. Following a healthy diet can help support healthy body weight maintenance, immune health, mental health, and more.

However, theres currently no specific dietary pattern recommended for all HIV-positive people.

Yet, because HIV compromises the immune system, food safety is important for those living with this condition (24).

People living with HIV face greater risks of developing foodborne illnesses (food poisoning), so certain precautions should be taken in order to minimize those risks.

The United States Department of Health and Human Services recommends that HIV-positive folks avoid foods likely to cause foodbourne illness, including raw eggs, raw meat, unpasteurized dairy, and raw seafood. Its also advised to wash fruits and vegetables thoroughly before eating (25).

Ways to help protect against foodborne illness include (25, 26):

In addition to minimizing foodborne illness risks, its recommended that folks with HIV follow a diet high in nutritious foods that provide an array of nutrients, including vegetables, fruits, protein-rich foods like fish, and healthy fats like avocados, olive oil, nuts, and seeds.

Following a balanced diet can help minimize the risk of nutrient deficiencies and make sure your body gets sufficient amounts of protein, vitamins, minerals, and other important nutrients needed for immune function, muscle mass maintenance, and more.

It should be noted that some HIV-positive people experience diarrhea and other symptoms due to ART side effects, pathogens, and HIV-related intestinal damage.

Your healthcare team can prescribe medication to help reduce these symptoms and may recommend a special diet to help treat the diarrhea, whether its chronic or short-term.

Staying hydrated by drinking plenty of fluids is essential for everyone, including those with HIV. It becomes even more important if youre also experiencing prolonged diarrhea, as it can lead to dehydration and other complications (27).

If youre experiencing diarrhea or other gastrointestinal symptoms, its important to visit a healthcare professional so you can get appropriate treatment.

Lastly, people with HIV are at greater risk of developing certain health conditions. In fact, your risk of developing type 2 diabetes may be 4 times greater if you have HIV (17).

People with HIV are also more likely to develop heart disease (28).

Following a nutritious diet high in fiber, protein, and healthy fats may help reduce the risk of HIV-related health complications by improving blood sugar regulation, reducing blood lipid levels, and maintaining a healthy bodyweight.

Every person with HIV has different needs and may benefit from different supplement regimens based on factors like dietary intake, nutrient deficiencies, and disease severity.

Some evidence suggests that some dietary supplements may be helpful for improving certain aspects of health in people living with HIV.

For example, one review of nine studies found that omega-3 supplements significantly reduced triglyceride levels and increased heart-protective high density lipoprotein (HDL) cholesterol in HIV-positive people (29).

A 2019 review that included 6 studies found some evidence that supplementation with 200 mcg of selenium per day over 924 months may help delay the decline of CD4 counts in people with HIV (30).

Vitamin D supplementation can help increase vitamin D levels in the body and has also been shown to reduce inflammation, protect bone health, and improve CD4 levels (31).

Supplementing with zinc, B12, folate, calcium, and other nutrients may also be helpful for those with HIV (32, 33, 34).

However, everyone living with HIV has different needs, so its important to develop a personalized supplement regimen with healthcare professionals. They can help you choose supplements that may be most helpful for you and can also recommend appropriate dosing.

Its important for those with HIV to discuss all supplements with their healthcare team. Some dietary supplements, including herbs like St. Johns Wort and nutrients like vitamin C and some forms of calcium, can significantly reduce the effects of some ARTs (35).

Even though theres currently no specific diet recommended for HIV-positive folks, a nutrient-dense diet high in healthy foods can help support overall health. Food safety is essential for reducing the risk of foodborne illness. Some supplements may be helpful, while others can interfere with ARTs.

In addition to following a nutritious diet, supplementing with certain nutrients, and taking steps to minimize the risk of foodborne illness, there are several other ways for people with HIV to promote optimal health.

Due to advancements in medical care, HIV-positive people can live long, full lives.

You can learn more about the long-term outlook for folks living with HIV here.

A nutrient-dense diet, regular exercise, consistent medical care, and a healthy lifestyle can help support your overall health so you can feel your best.

Getting regular exercise, taking care of your mental health, quitting smoking, getting proper sleep, and working with healthcare professionals to devise a personalized wellness plan are all ways in which people with HIV can support overall health.

HIV attacks the bodys immune system, destroying white blood cells that are needed to fight off infection. People with HIV have higher energy needs and are more likely to face deficiencies in key nutrients.

Although theres no specific diet recommended for all HIV-positive people, following a nutrient-dense, balanced diet can help support immune function, prevent weight loss, and reduce ART and HIV-related side effects like decreased bone mineral density and insulin resistance.

In addition to regular medical care and following a nutritious diet, people with HIV can further improve their overall physical and mental health by getting enough sleep, exercising regularly, and developing a personalized wellness plan with a healthcare professional.

Read the original:
HIV Diet: What to Know About Nutrition and HIV - Healthline

A WOMAN whose mum wrote a viral Vogue article about putting her on a diet at just SEVEN has told how - a decade on - she still struggles with her body image

Betty Kubovy-Weiss, 18, from the USA, who is now a body activist, appeared in the glossy magazine in April 2012 alongside her mum Dara-Lynn Weiss.

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The essay was called 'Weight Watcher and it prompted a huge response with people slamming Dara-Lynn.

She told how she restricted her 4ft 4ins daughter's calorie intake after her little girl reached 93 pounds.

She halved her dinner portions, banned pudding and refused to let her enjoy a hot chocolate in Starbucks after the barista couldnt give her a calorie count.

In the Vogue article, Dara-Lynn said of this: I dramatically grabbed the drink out of my daughter's hands, poured it into the garbage, and stormed out.

Now, recounting her childhood to Insider , Betty revealed how she had struggled with her body image afterwards, lying about her age to get into a spin class early.

And she added her childhood was characterised by talks of dieting.

When I felt like hurting my mom, I would eat poorly,' she said. I would weaponise my body against her. I knew it made her happy that I was skinnier, but I didn't always want to make her happy.

And she was keen to emphasise an important point: "I think we need to leave people alone and let people do what they want with their bodies."

See the article here:
I was 7 when mum put me on a diet, shed count calories & meals were halved once she snatched a cocoa out... - The US Sun