Category Archives: Diet And Food

A person suffering with coeliac disease can damage the lining of their gut if they eat gluten and if a gluten-free diet is not followed forever, the disease can lead to nutritional deficiencies and is linked with osteoporosis, cancer of the small bowel and unexplained fertility problems.

The disease cannot be cured and there is no medication - the only answer is to cut gluten out altogether.

Gastroenterologist Professor David Sanders and Schr dietitian Katie Kennedy have advised how to go about getting diagnosed if you suspect you may have coeliac disease or gluten intolerance.

They have also shared tips on how to lead a gluten free lifestyle.

GETTY

1. What are the symptoms?

Professor David Sanders explains: Symptoms including, bloating, vomiting, headaches, skin rashes, aching joints and fatigue can be associated with gluten-related disorders like coeliac disease or having gluten intolerance.

If you experience any of these symptoms, make sure you speak to your GP who will be able to advise you and help with the next step - diagnosis. 2. How will I be diagnosed?

Diagnosing coeliac disease can be difficult because some symptoms are similar to those also associated with other conditions, such as irritable bowel syndrome, said Professor David Sanders.

However, if you have any symptoms, you should discuss your concerns with your GP who may carry out a blood test to check for coeliac disease. If gluten intolerance is suspected, and once coeliac disease has been excluded, an elimination diet is likely to be recommended. It is important to continue on a gluten-containing diet through the diagnosis process. 3. Make sure you get the right advice

Dietitian Katie Kennedy said: There is a lot of advice and support out there for individuals who suspect they may have coeliac disease or gluten intolerance. Charities like Coeliac UK offer extensive information via their website and local volunteer-led support groups. In addition, Schr offers advice via its website and careline.

GETTY

Symptoms including, bloating, vomiting, headaches, skin rashes, aching joints and fatigue can be associated with gluten related disorders like coeliac disease or having gluten intolerance.

4. What treatment is available for coeliac disease?

The only treatment is to follow a strict gluten free diet, which means avoiding all foods that contain gluten, explained Professor Sanders.

For most people, following this diet will reduce or alleviate symptoms, heal existing intestinal damage, and help to prevent associated complications.

It is also important to note that this diet is a lifetime requirement and continuing to eat gluten, no matter how small an amount, can damage the intestine. 5.Going gluten free

Make sure you do your research, said Katie. Theres no reason why a gluten free diet cant be easy and healthy.

Make sure you eat meals based on gluten free starchy foods (including potatoes, rice, gluten free breads and pasta) and also include a range of low fat protein- rich foods such as lean meat, fish, poultry, eggs and pulses, and of course aim to eat your five portions of fruit and veg a day.

She also said it is important to read labels properly.

The presence of gluten containing cereals (wheat, rye, oats and barley) must now be clearly labelled on food products, so its easy to see what is gluten free.

Allergens, including gluten-containing cereals, will always be highlighted within the ingredients list, but make sure you check food products carefully before eating.

GETTY

6.Will going gluten free give me a nutrient deficiency?

Katie said: If you are following a gluten free diet, you may eat less of some key nutrients, such as calcium and fibre, so its important to top up on these where possible.

Sustain your calcium intake with semi/skimmed milk, low fat yoghurts, cheese, and green leafy veg and make sure you also include lots of high fibre, gluten free breads and pastas in your diet, and maintain a healthy fruit and veg intake. 7.Be aware of cross contamination

There is always the possibility of cross contamination. Even a tiny bit of gluten can be enough to cause symptoms for someone with coeliac disease, said Katie.

To minimise the risk of cross contamination you could: wash down kitchen surfaces before use, have different butters, spread and jams to minimise the spread of crumbs and also invest in some toaster bags to keep your gluten free bread separate.

There is also a range of gluten free foods available to help those needing to follow a gluten free diet.

Getty Images

1 of 11

Paleo, Durkin & Atkins, the most popular diets explained

8.Experiment with adapting recipes and try new foods

If you are stuck for inspiration, Schr has a huge range of delicious gluten free foods on offer which make it easier to lead a gluten free lifestyle. Visit Schar.co.uk for gluten free recipes, expert advice and ideas to liven up your meals. 9. Enjoy eating out

As well as raising awareness of coeliac disease, this year, the theme of coeliac awareness week is focussed on the great Gluten Freevolution.

Coeliac UK is campaigning for better availability of gluten free foods whether eating out or grabbing something quick to eat on the go.

Katie said: Dont be worried about eating out; there are now lots of restaurants that cater for those leading a gluten free diet, each offering a variety of meal options.

Check out Schrs GlutenFreeRoads app for a list of gluten free venues worldwide, searchable by postcode or geographic area, so you can eat gluten free wherever you go.

Link:
Gluten free diet: Nine things YOU should know about coeliac disease and intolerance - Express.co.uk

This April 2017 photo shows penne with tomatoes, garlic, lemon and spinach in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Ask my husband what his favorite comfort food is and the answer will be quick: pasta. Who doesnt love a steamy bowl of noodles or macaroni slathered in butter and cheese? Its a classic, born straight out of childhood mac and cheese days, morphed into a late night college study-session standby.

As adults, we decide to eat healthier, and it almost seems like our loyal noodle friend gets tossed aside, as if there were no way to include pasta in a healthy diet. Well, Im here with good news: Pasta can be part of a healthy diet, and I have a few tips to help keep things both comforting and nutritious.

First: Read the labels, because not all pastas are created equal. Look for whole grain pastas, which usually translate into more protein and fiber, which makes your meal more filling. So instead of 2 full ounces, which is the standard pasta serving size, you might be looking at leftovers.

If you are feeling extra ambitious, you can even seek out some pasta versions that are made from beans and legumes. Next tip is to minimize fat by using starchy pasta water for saucy silkiness just scoop out some water with a measuring cup before draining the pasta. Saute up some veggies and aromatics in just a smidge of olive oil, and use the pasta water to add the saucy vibe.

Adding veggies to the pasta will bulk it up, add nutrients and make the pasta prettier. My go-to is frozen spinach I always have a bag in my freezer so its an easy way to get some pretty green in pasta. You could saute it up with the aromatics and olive, or in weeknight rush, toss the frozen spinach right into the boiling pasta just before draining in to cook it there.

My final tip: try lemon zest instead of part or all of the parmesan cheese. The zest adds an aromatic depth that somehow makes the nutty parmesan cheese less pronounced if missing. Note that when I use my lemon zest trick, I swap out classic basil and use fresh thyme instead its a marriage made in heaven.

Penne With Garlic Tomatoes

Servings: 6

Start to finish: 20 minutes

12 ounces whole grain penne

pasta

1 tablespoon extra virgin olive

oil

3 cloves garlic, minced

1/8 teaspoon red pepper flakes

2 cups grape tomatoes, washed

and thoroughly dried

6 ounces chopped frozen spinach, thawed, excess

moisture squeezed out

1 tablespoon fresh chopped

thyme

2 tablespoons lemon zest

Lemons for squeezing, optional

Salt and pepper

Cook the pasta according to package directions, reserving about 3/4 cup of starchy pasta water before draining. While pasta is cooking: Place the olive oil, garlic and red pepper flakes in a ramekin, and mix with a spoon, gently pressing the garlic into the oil. Place the garlic oil in an unheated deep saute pan, and turn the burner on medium heat.

As the oil heats, it will become fragrant. As soon as the oil is warm and smells of garlic, add the tomatoes, and cook until they are coated with garlic oil and they barely begin to soften, about 3 minutes. Add the spinach and cook, stirring for 3 minutes.

Increase the temperature to medium high, and add the cooked pasta and about half the starchy water. Stir, and let simmer for 1 minute. Add extra water if needed. Add the thyme, lemon zest and salt and pepper to taste. Serve with lemons for squeezing (optional).

Though clearly I wear the apron in my family, this is the recipe I would lay on the kitchen counter with a note ...

Newcomers Club The Wheeling Newcomers Club will hold a luncheon at Belmont Hills Country Club, St. Clairsville, ...

In days gone by, silver at the table was a mark of style and a statement of status. Though todays host or ...

NEW YORK (AP)A thunderous drumbeat echoed through the cocktail reception at the Met Gala. Either an earthquake ...

Visit link:
Pasta Can Be Part Of Healthy Diet - Wheeling Intelligencer

"1. anxiety disorder* 2. resultant constant nausea 3. an election that reveals the true depths of American misogyny 4. constant sweaty dreams of dystopian future 5. abdominal adhesions pinning ovary below uterus* 6. baseless but still harrowing threats to physical safety online and through smail mail 7. watching institutions you love from Planned Parenthood to PBS be threatened by cartoon mustache-twirling villains 8. finally realizing superheroes aren't real (specifically the X-Factor, really thought they'd handle this) 9. marching your ass off 10. a quiet rage that replaces need for food with need for revenge 11. sleeping 19 hours a day 12. realizing that even the liberal media wants dem clicks no matter whut 13. worrying ceaselessly about the health and safety of women you know and women you don't 14. realizing who ya real friends are 15. having to switch from Uber to Lyft (lots of calories burned trying to understand a new app, then even more trying to understand if the conflict was resolved) 16. bladder spasms, urinary frequency and urgency* 17. having your phone number leaked and violent images texted to your phone by randos under names like VERYFATCHUCKYBOY@creepz.com 18. keeping your back arched against the wind 19. um, who the fuck cares? 20. I have no tips I give no tips I don't want to be on this cover cuz it's diametrically opposed to everything I've fought my whole career for and it's not a compliment to me because it's not an achievement thanx *Star indicates a pre-existing condition."

View original post here:
Lena Dunham Slams "Diet Tips" Article Using Her Image - Refinery29

JUDY WOODRUFF: When you go to the doctor, you often leave with a prescription for medicine, but some doctors are experimenting with a new kind of prescription, one for fresh, healthy food.

And, as the trend grows, more doctors and health professionals are getting more training in the kitchen.

Special correspondent Allison Aubrey of NPR News has the story.

WOMAN: We have the minerals and grains that are going to lower blood pressure.

ALLISON AUBREY: At Casey Health Institute in Gaithersburg, Maryland, the doctor is in, but your appointment might just be in the kitchen.

This is called the Physicians Kitchen. And on this night, primary care doctor Nicole Farmer is prescribing food.

DR. NICOLE FARMER, Casey Health Institute: So, you can see eating whole grains actually is going full circle in terms of helping to control diabetes and blood pressure, but also prevent it too.

ALLISON AUBREY: This doesnt mean giving up favorites, like pancakes. Instead, the goal here is to make breakfast foods healthier, using grains like buckwheat and millet.

DR. NICOLE FARMER: I feel like its important for me to spend my time here, in addition to being in the exam room. If I teach you how to cook, youre going to improve the types of food that you eat, and then ultimately that is what is going to prevent chronic disease for you.

ALLISON AUBREY: The most recent evidence comes from a study published in The Journal of the American Medical Association. Researchers found that, here in the United States, about one out of every two deaths from heart disease, stroke and type 2 diabetes is linked to a poor diet. Thats 1,000 deaths every day.

Paula Fischthal knows that all too well. Her dad died early of a heart attack, and her mom had diabetes. With this strong family history, she was really concerned. Thats how she ended up here.

PAULA FISCHTHAL, Patient: When I first came here, Dr. Farmer diagnosed me with pre-diabetes. And I really didnt want to take medication.

ALLISON AUBREY: Fischthal has changed her whole relationship with food. She tossed out processed snacks, and shes cooking with fresh ingredients.

PAULA FISCHTHAL: I have gradually gotten rid of the starch that goes with dinner. Its more vegetables and protein.

ALLISON AUBREY: She also started taking yoga classes. And over the last year, shes lost weight. Now her blood sugar has returned to normal. And this means shes no longer considered to have pre-diabetes.

Her story fits with the conclusion of the most comprehensive study ever on diabetes prevention. It was a federally funded study carried out by the National Institutes of Health, with collaborators at 27 sites across the country. They found, when people change their diet to lose weight and become more active, it can be more effective than medication in preventing the disease.

Dr. Farmer tells all her patients about it.

DR. NICOLE FARMER: The diabetes prevention study taught medical science that we dont need to jump the gun when it comes to prescribing medications to prevent diabetes, and that the most effective thing we can do is to promote a healthier diet and to promote them to engage in regular exercise.

The porridge could be a daytime snack, if you want it to.

ALLISON AUBREY: And meeting patients here in the kitchen, Farmer says, is the best promotion.

The idea that you can bring doctors and other health care professionals into the kitchen to teach people that changing their diets can actually help them prevent disease is starting to catch on.

Inside this stone fortress is the Culinary Institute of Americas Napa Valley campus. Here, some 500 doctors and health professionals recently got a crash course in how to build food and nutrition into their medical practices. They spent four days sauteeing, slicing and tasting.

Its put on by the Harvard School of Public Health and the Culinary Institute, as well as a few dozen food service companies who sponsor the event.

DR. DAVID EISENBERG, Harvard T.H. Chan School of Public Health: At this conference, we bring in some of the top nutrition scientists in the world to say, look, heres the evidence that eating these foods either keeps you healthy or reduces your risk of disease, whereas eating these foods really speeds up your risk of disease, heart disease, cancer, diabetes.

Second,the chefs at the Culinary Institute, who are not just great chefs, but great teachers, say, let me show you how to do that.

ALLISON AUBREY: Dr. David Eisenberg from Harvards School of Public Health is master of ceremonies and founder of this event. Its called Healthy Kitchens, Healthy Lives.

One thing hes trying to change may be surprising. Most doctors, he says, arent taught much at all about nutrition.

DR. DAVID EISENBERG: Today, most medical schools in the United States teach less than 25 hours of nutrition over four years. The fact that less than 20 percent of medical schools have a single required course in nutrition, its a scandal. Its outrageous. Its obscene.

ALLISON AUBREY: Primary care doctor Helen Delichatsios is speaking at the event. Shes been teaching her patients about nutrition and cooking for seven years now, at Massachusetts general hospital in Boston.

DR. HELEN DELICHATSIOS, Primary Care Physician: Many people come to their doctor and have high blood pressure and high cholesterol. One somewhat easy answer is to send them away with one prescription for their blood pressure, one prescription for their diabetes, one prescription for their cholesterol, when, in reality, if you work on the underlying root problem, which may be poor diet and physical inactivity, both of which are tied together, fixing those can address all of the concerns at once.

ALLISON AUBREY: Delichatsios has figured out how her practice can get reimbursed for all the cooking and nutrition instruction. And shes sharing this information with other doctors at the conference.

Dr. Joseph Wetterhahns hospital just installed a teaching kitchen. Hes a primary care doctor in a rural area of Upstate New York.

DR. JOSEPH WETTERHAHN, Primary Care Physician: Part of our education here is, they do teach how to do the correct coding and the correct billing, so that you can do this at a break-even.

ALLISON AUBREY: After attending this conference a few years back, Sanjeet Baidwan was so inspired, she convinced Yale Medical School to let her teach a new class called Culinary Medicine. Shes a primary care doctor at Yales Medical Center in New Haven, Connecticut.

DR. SANJEET BAIDWAN, Yale University Medical School: When dealing with medical school, I often felt that residents were ill-equipped, or they would say to me, well, I dont know that. Maybe we should send them to a nutritionist, or would kind of maybe give some really broad-stroke nutrition information like off the cuff.

But I would say that a lot of patients come in just really desperate for good information, good direction.

ALLISON AUBREY: Eisenbergs vision goes way beyond just doctors in the office.

DR. DAVID EISENBERG: If were going to build teaching kitchens in hospitals, maybe we should also think about building them in K-12 schools, and why stop there? How about corporate workplaces and retirement communities?

ALLISON AUBREY: One of the largest food service companies in the world is already on board. Compass Group USA Runs food services at schools, nursing homes and corporate offices. Theyre planning to build 20 teaching kitchens this year.

DR. NICOLE FARMER: We have the polyphenols in grains that are going to lower pressure.

ALLISON AUBREY: Back in Gaithersburg, Maryland, physician Nicole Farmer says one stumbling block for her patients can be cost. But she shows them that healthy choices arent necessarily more expensive.

DR. NICOLE FARMER: We got a whole bag of millet for less than $2. And this contains about three to four servings, so about enough for three to four meals.

ALLISON AUBREY: So, what about this farro here? This is a little bit pricier than a brown rice, right?

DR. NICOLE FARMER: So, a box of farro will cost about the same price as a good-quality brown Rice.

ALLISON AUBREY: Farmer says you may have to shop around a little bit or go online to buy these grains, but they are available, including in stores that accept SNAP benefits, or food stamps.

Over the last decade, Eisenberg says he has watched as this movement has started to take off.

DR. DAVID EISENBERG: There are now hundreds of teaching kitchens. And I think the idea has found receptivity across the country.

We have now got Cleveland Clinic. We have got Kaiser Permanente. We have got Harvard, and Princeton, and the University of Texas, and 20 other university systems making this available to their patients or their trainees.

ALLISON AUBREY: Im Allison Aubrey of NPR News for the PBS NewsHour in Napa Valley, California.

JUDY WOODRUFF: Online, if youre looking for healthy recipes approved by both chefs and doctors, we have some for you to try. You can find five ideas at pbs.org/newshour.

See the rest here:
To improve patient diets, the doctor is in ... the kitchen - PBS NewsHour

Cordon Bleu-trained chef and food blogger is currently dating the One Direction singer

TESS Ward has been steadily building a reputation in the world of food, but as the new girlfriend of Harry Styles shes about to become much, much more famous.

So what do we know about the queen ofthe clean living diet whos stolen Harrys heart, and how did they meet? Heres the lowdown

handout

Tess Matilda Ward was born in London in March 1990, which makes her 27 years of age.

She is the only daughter of Kit (Christopher) and Kate, a yoga teacher, but hasa younger brother named Dashiell (Dash) Ward, whos 22 and at Uni.

Tess grew up with her family near Oxford, but studied History of Art at the University of Leeds.

Its here that she developed a taste for cooking, citing a big kitchen, lots of hungry friends and a strict budget as the catalysts.

At the age of 18 she spent a month travelling in India, but picked up a parasite which caused her to rethink her diet and approach to eating.She was eventually cured by a clinical nutritionist.

After graduating, Tess enrolled at Le Cordon Blue where she received professional chef training. She also spent spells training at River Cottage and The Ritz.

instagram/tessward

Tess has been dubbed cookings new golden girl by fans.

Shes best-known for her cookbook The Naked Diet (available from Amazon), which she describes as celebrating unprocessed naked ingredients.

She claims that the diet takes a stripped back approach to the food that you eat, that will give you more energy, help you lose weight and cleanse your body.

Tess runs a popular blog The YES Chef, and has written for Fabulous magazine, Grazia Online and others.

The in-demand 27-year-old has worked as a consultant with brands such as Fortnum and Mason, Itsu, Grey Goose and Kallo.

The yoga and kickboxing fan has also done some modelling alongside the likes of former Made in Chelsea stars Millie Mackintosh and Rosie Fortescue, and iscurrently on the books of the MODELS 1 agency.

Twitter/REX

According to aworld exclusive story from Bizarre, Tess was introduced to Harry Styles by mutual friends.

Pals of the singer say hes really taken by Tess and believe theyre set for a long-term relationship.

A source said: As soon as Harry met Tess there was an instant spark between them.

They really bonded over their mutual love of quirky fashion and food and things turned romantic quickly.

Theyve been on a number of dates while Harry has been in London and hes already introduced Tess to some of his close friends including his personal stylist Lou Teasdale.

Tess began following Harry on Twitter in mid-February.

Harry went public with his new girlfriend at the weekend as he was pictured driving Tess around north London in his Audi.

See more here:
Who is Tess Ward? The Naked Diet author, chef and travel writer - The Sun

651 shares

share

sms

send

email

By: Luke Kerr-Dineen | May 8, 2017 1:13 pm

Its the ultimate testament to John Dalys supreme talent that hes still competitive at 51-years-old. His victory at the Champions Tours Insperity Invitational over the weekendmarked the latest peak in a career full of ups and downs, the darkest of which Daly has talked about himself with brutal honesty.

Dalys health has been a frequent point of discussion throughout his life. His weight has fluctuated over time while the two-time major champ has dealt with issues with alcohol and sugar, issues that he says started in college. Told by his college coach at the University of Arkansas that he needed to trim weight, he adopted a rather unusual diet.

Golfweek recaps the story taken from ESPNs 30 for 30 on Daly:

Daly recalls thatin order to play college golf at Arkansas, he was told he had toshed some weight. So, he lost 67 pounds in 2 1/2 months thanks to the time-tested diet of Jack Daniels and popcorn. As for a long-term way to keep off weight, Daly claims that then-Razorbackscoach Steve Loy who would go on to coach at Arizona State and then become Phil Mickelsons agent told him, Smoke a cigarette, itll curb your appetite. And (allegedly) thus

John Daly, Trending, Golf

651 shares

share

sms

send

email

Luke Kerr-Dineen is a writer and editor at FTW who likes all sports, but especially golf and soccer. An Anglo-American whose life goal is to be a narrator on 'Drunk History'.

Thanks for signing up. You'll be waking up a little more awesome tomorrow.

Something went wrong.

Read the original:
John Daly claims he lost 67 pounds by adopting a 'whisky and popcorn' diet - For The Win

Trying to lose weight is hard work. You need to plan meals and snacks, and make a big effort to avoid situations that trigger more eating and drinking than youd planned. Dieting can also be very antisocial. But what if you could speed up weight loss, spend less time dieting, with the promise of better results? This is where fasting diets come in.

What is a fasting diet?

Intermittent fasting is the broad name for diets when you fast to some degree on some, but not all, days of the week; you eat normally on the other days.

On fast days, the kilojoule (energy) restriction is severe, at about 25% of what you would normally eat. This is only 2,000 to 3,000 kilojoules a day. An average person needs around 8,700 kilojoules a day (depending on body size and activity level) to maintain their current body weight.

To lose between one quarter and half a kilogram a week you would need to reduce your energy intake by 2,000 kilojoules a day. Over a whole week, this is equivalent to cutting back total energy intake by 14,000 kilojoules. Fasting diets compress this 14,000 kilojoule reduction into fewer days of dieting. In practical terms, this means that you reduce your intake by so much on a couple of days, you do not to be so strict on the other days.

Depending on the type of fasting diet, you focus all your weight loss efforts into sticking to the severe restriction for either two days a week (as in the 5:2 diet) or every second day (for three to four days days a week), as in alternate-day fasting. Another variation is the 16-hour overnight fast where eating is restricted every day to an eight-hour window, such as 11am to 7pm. Across all types of intermittent energy restrictions diets, we dont know the longer-term benefits or harms.

Any intermittent fasting approach will work if you can tolerate the hunger pains and stick to it. Sounds easy, but it is a very hard thing to do and for many it is not realistic. When you are fasting, your body thinks there is a famine and will try to get you to eat. The idea is that by including non-fasting periods, when you eat what you want, you may feel less like you are on a diet, and that makes it easier to stick to.

Even though fasting dieters are told to eat what they feel like on non-fast days, most do not get a compensatory increase in appetite. In other words, they do not over-eat, but just eat normally on non-fast days. So they reduce their total kilojoule intake over the whole week.

How about very low energy diets?

A specific type of continuous (every day) fasting diet is called a protein sparing modified fast or a very low energy diet. These limit you to 1,800 to 2,500 kilojoules a day, every day. They use products called formulated meal replacements, in the form of milkshakes or snack bars to replace most meals and snacks. These are supplemented with vitamins and minerals to meet the bodys nutrient needs.

Such very low energy programs usually include one small meal that contains a couple of cups of vegetables (to boost fibre and nutrient intakes), a small amount of oil (to keep the gall bladder working) and sometimes a fibre supplement (to manage constipation). These are reserved for when you need to lose weight urgently for health reasons or ahead of surgery.

Continuous fasting using these very low energy diets is associated with a reduction in hunger. This is thought to be due to the production of molecules called ketones that cross the blood-brain barrier (from the brains bloodstream into its tissues) and reduce appetite.

Do fasting diets work?

Intermittent fasting diets that last for at least six months help people lose weight. However, they are no more effective than other dietary approaches that restrict your kilojoule intake every day, but not so severely as a fast.

Consistent with this result, a study published last week randomised 100 adults to either alternate-day fasting, a continuous energy restriction diet, or to no intervention, for six months. They were followed for another six months after that. There was no difference in weight loss between the diet groups after a year.

And a review that compared behavioural interventions for weight management to those that also included very low energy diets found very low energy approaches achieved slightly greater weight loss for up to two years.

Who should not try a fasting diet?

Fasting diets are not for everyone. People with major medical problems, or taking a range of medications including insulin, should not go on them, unless under medical supervision; they are not suitable for children, in pregnancy or for people with eating disorders; and they may exacerbate some mental health conditions.

Fasting diets can also have side-effects. The more days you spend fasting, the more likely you are to have them. Side-effects can include constipation, headaches, bad breath, gall bladder disease, gout and liver inflammation.

So, before starting a weight loss diet, see your doctor for a check-up. When you need more support to improve your eating habits, or the diet you were following stops working, you need to try another approach. That is a good time to also get advice from an Accredited Practising Dietitian.

What is the best diet for weight loss?

The best diet to help you achieve a healthy weight is one you can stick with. It should also help you feel better and be healthier.

By making improvements to your usual eating habits, that you can live with permanently, you will drop some weight. It might not be your dream weight, but it is likely to be realistic. It might not sound sexy, but its true.

Disclosure

Clare Collins is affiliated with the Priority Research Centre for Physical Activity and Nutrition, the University of Newcastle, NSW. She is an NHMRC Senior Research fellow. She has received a range of research grants including NHMRC, ARC, Hunter Medical Research Institute, Meat and Livestock Australia, Diabetes Australia, the Heart Foundation. She has consulted to SHINE Australia, Novo Nordisk, Quality Bakers and the Sax Institute. She is a spokesperson for the Dietitians Association of Australia on some specific nutrition issues, including Australia's Healthy Weight Week.

Human Life Could Be Extended Indefinitely, Study Suggests

Goosebumps, tears and tenderness: what it means to be moved

Are over-the-counter painkillers a waste of money?

Does an anomaly in the Earth's magnetic field portend a coming pole reversal?

Immunotherapy: Training the body to fight cancer

Do vegetarians live longer? Probably, but not because they're vegetarian

Could a contraceptive app be as good as the pill?

Some scientific explanations for alien abduction that aren't so out of this world

Society actually does want policies that benefit future generations

Six cosmic catastrophes that could wipe out life on Earth

Big Pharma Starts Using Cannabis For Making Drugs In Earnest

Do you need to worry if your baby has a flat head?

Read more:
What are fasting diets and do they help you lose weight - EconoTimes

This past Saturday, May 6th, was International No Diet Day and we were here for it! All across the world, fat babes joinedin to party and rally for INDD, the annual celebration of fat liberation and body diversity. The focus of INDD is to promote a lifestyle of positivity which does not revolve around the pressure of scales and dieting.

Related: Dear Virgie: How Do I Call People Out For Their Fatphobia/Healthism?

Rejecting diets shouldnt be such a revolutionary act, but in a culture that glorifies thinness and Eurocentric beauty standards, how could it be anything but? Dieting can be a yo-yo journey based on ego rather than actual fact and real, lasting lifestyle modifications including the journey to self-love from within. According to The Institute of Medicine, those who complete weight-loss programs lose approximately 10 percent of their body weight only to regain two-thirds within a year and almost all of it within five years. This diet industry counts on this, banking approximately $60 BILLION dollars each year.

Started in 1992, the first International No Diet Day was created by a group of feminist from the UK. Now, it is celebrated across the world.

We interviewed fat liberation activist Crystal Newman of Fat Positive Louisville, a fat activist group based in Louisville, Kentucky. Newman worked hard to bring a fat positive celebration to Louisville this year during the ultra-visible Derby Days and hopefully many more to come.

Crystal Newman of Fat Positive Louisville.

Wear Your Voice: What inspired you to get involved in the fat liberation movement? Crystal Newman: I got inspired to participatein the fat liberation movement because I realized that being fat impacted multiple facets of my life in impactful ways, other than how I felt about myself. I realized that being fat was more than playground bullying in school. Fat impacts how people treat you at work, in interpersonal relationships, navigating transportation, and getting resources whether its for fashion or resources that impact your livelihood (like the healthcare system).

WYV: How do you feel that the body positivity movement is dropping the ball? Where does fat lib pick it up? CN: The body positive movement is dropping the ball by skimming the surface and it further aids in the oppression of populations that need it most. I am a superfat, black, queer, disabled, non-binary femme and in many instances, all I see is white, able-bodied, small-to-mid fat cis-women represented. Even thin white women are forcing their way into these spaces and I see people like me silenced and pushed out.

Body positivity only skims the surface and only accepts bodies that fall under the Eurocentric ideal and the only way progress is being made is under the guise of consumerism, dog-eat-dog culture, lookism, and Whiteness. Even when I ran the group for two years, I found myself to be erased and silenced as I stood in the background doing the majority of the work.

True, fat liberation aligns itself with other social justice movements (anti-racism, anti-capitalism, disability justice, anti-homophobia, anti-transphobia and so much more) and I try my best to live my life under those principles. Fat liberation, I feel, brings more community. [In contrast, being] body positive [encourages] every person [to be] for themselves.

Crystal Newman of Fat Positive Louisville.

WYV: Why is No Diet Day important to you? How is Fat Positive Louisville celebrating it? CN: Its important to me because Ive been fat shamed and encouraged to diet since elementary school. I got bullied a lot in school for my weight. I grew up into a fat adult and developed mental illness and eating disorders. I endured weight discrimination at work. While undergoing trauma therapy, I realized THERE IS NOTHING WRONG WITH MY BODY. Weight bias and discrimination is wrong.

Once I realized that the day was coming up and I was able to gather up a few spoons, I made this day a priority. Additionally, May 6th is also Kentucky Derby in Kentucky, so I didnt want to just celebrate by myself. I wanted Louisville, KY, the whole state, and the WHOLE COUNTRY to celebrate with me! Against the advice of a few loved ones, I said that Im going to involve my organization Fat Positive Louisville cause this is a once a year thing. I want to nurture the child in me that says every dream is possible. So I painted a picture, involved a few close friends, and said, We are doing this online campaign and here we are!

WYV: How would you like to see it embraced within the fat community? CN: I would like to see No Diet Day a day that fat folks can love on one another and bring back the community in fat community. Hold each others hands (with consent) and let each other know that we had a vision over 40 years ago. WE can stick to this and we can make an impact.

WYV: If you could tell the world one thing about fat oppression, what would it be? CN: Its not just a fat persons job to end their own oppression. EVERYBODY needs to do the work. Stop holding on to the biases and prejudices that influence oppression. Stop keeping silent cause you feel like you dont have many people on your side. If you KNOW ITS WRONG, fight it. Dont let oppression happen.

View original post here:
Fighting Fatphobia: Fat Positive Louisville's Crystal Newman Talks International No Diet Day - Wear Your Voice

In news that will shock no one, Pippa Middleton reportedly is hitting the gym hard and strictly adhering to a diet in advance of her May 20 wedding. According to E! News, the 33-year-old, set to marry hedge fund manager James Matthews, has been attending hour-and-15-minute Pilates classes at the exclusive KX Gym in Londons Chelsea, and sticking to the Sirtfood diet, created by health consultants Aidan Goggins and Glen Matten. (Adele and a bunch of other Brits weve never heard of also reportedly are fans.)

So what is the Sirtfood diet, anyway? And should you be doing it? Here's the lowdown.

What is the Sirtfood diet?

Research shows that certain foods contain chemicals called polyphenols, which stress out cells so much they stimulate your sirtuin genes, which go into fasting mode and control metabolism and trigger weight loss. Such foods include kale (of course), blueberries, capers, extra virgin olive oil, onions, and walnuts, to name a few, but also indulgences like dark chocolate and red wine (!).

OK, you had me at red wine. How does it work?

For the first three days of the diet, you are only allowed Sirtfood green juices and one full meal made up of approved Sirtfoods, for a grand total of 1,000 calories a day. After the initial phase, you can increase caloric intake to 1,500 calories by having two green juices and two Sirtfood-rich meals a day.

Sounds doable. Whats the catch?

The diet not only restricts calories, it also limits what you can eat. I never recommend completely removing foods from my clients lives because it never ends well, says Tracy Lockwood, a celebrity registered dietitian and founder of Tracy Lockwood Nutrition in New York. She recounts how whenever her clients complete a quick fix diet, they tell her how they celebrated their success with pizza and fries. Now, that doesnt make sense! she says.

Still, Ill lose weight on the Sirtfood diet, wont I?

Any weight loss you do experience on this diet likely isnt real, Lockwood says. The initial weight loss may be related to fluid loss, so its going to eventually come backand then somewhen people go back to their regular eating patterns, she says.

But how bad could eating kale, blueberries, and walnuts all day every day really be? Is the Sirtfood diet safe?

Not at all, says Lockwood. Anyone who is looking to lose weight wont effectively and safely do so by putting themselves in such a severe caloric deficit, she says. And this diet can cause disordered eating habits due to the restrictive nature of the calories and lack of essential macronutrients.

Whats more, maintaining such a diet long-term is near impossible for most folks, unless your sister is a princess and youre about to marry a millionaire. Instead, Lockwood advises, I would encourage people to simply incorporate foods that are high in sirtuins in their existing balanced diet rather than adopt this one.

It seems Middleton herself would even agree. I grew up with the belief that good health is about moderation in all things, she wrote for Britains Waitrose Weekend magazine back in 2014. So Ill be celebrating healthy living through exercise, a balanced diet, and a little of the naughty stuff sprinkled in.

The Feast is Bravo's home for the biggest, boldest, most crave-worthy eating experiences. Want more? Then Like us on Facebook to stay connected to our daily updates.

Read the rest here:
What Exactly Is the Sirtfood Diet, and Why Is Pippa Middleton On It? (Spoiler: You Can Drink Red Wine!) - Bravo (blog)

World hunger issues prompt GJ man to try monthlong diet of insects

Jeremy Connor sprinkles a measuring cup full of crickets over his rice and beans as he prepares a meal at his Grand Junction home. Connor and his wife, Naomi, are blogging about their #BugsEndHunger campaign to promote insects as a food source.

Jeremy Connor of Grand Junction is eating insects during the month of May to draw attention to bugs as a way to end malnutrition and hunger.

Breakfast: potatoes with crickets.

Dinner: black beans, rice and fresh salsa, whole roasted crickets and white corn tortillas.

Lunch: corn tortillas with refried beans, olives, crickets, lettuce and salsa.

Lunch: corn tortillas with refried beans, olives, crickets, lettuce and salsa.

By Staff Saturday, May 6, 2017

Jeremy Connor has a long history of picky eating.

Butter on his bread? No thanks. Dressing on his salad? Forget it. Avocados? Nope.

So you can imagine his breakfast Monday morning: potatoes cut homefries-style or in the style of a typical Central American meal and pan-fried until tender, tossed with a handful of crickets.

Yes, crickets. Those crickets, relatives of the stark black insects he saw clinging to the underside of a tarp in his yard when he lifted it a while back. He saw those several dozen bugs and thought, hmmm

Hed been pondering and researching for a while aquaponics, hydroponics, various methods of small-scale, sustainable agriculture that could not only supplement his familys diet, but help him contribute to combating malnutrition and hunger, worldwide problems that have long laid on his heart.

So, insects. Bugs. Creeping (or hopping) critters that some researchers think have the potential to end world hunger.

Ill be the first to admit its not easy, said Connor, 40, a Grand Junction father of four who has a background in ministry. That first time I just kind of breathed through it and once I ate it, it was like, oh, this is OK.

For the entire month of May, Connor is conducting an experiment in which his diet consists only of the insects and plant-based foods that can either be found locally in the four regions of the world with the highest concentration of people who endure chronic hunger, or brought in through food aid programs.

Working with various agriculturalists and producers of insect-based products around the country, he said the goal is not just to raise awareness of the benefits of incorporating insects into a balanced, omnivorous diet, but to produce a picture-based Farming Insects Guide that can be distributed and used around the world.

Via their Seeds of Action organization (seedsofaction.com) and #BugsEndHunger campaign, and in partnership with Little Herds (littleherds.org), Connor and his wife, Naomi, said they hope to be part of a dietary change not just in developing nations, but at home as well.

While Naomi and the children arent consuming insects to the degree Jeremy is, their 12-year-old son did request an insect-infused cake for his birthday Saturday.

Its all part, Jeremy said, of conquering the ick factor, making insects just another element of a balanced diet, rather than something to be eaten on a dare, and something that can be farmed worldwide to support families not just nutritionally but economically as well.

Its definitely fear of the unknown and this perception that bugs are gross, and all the negative connotations with them, explained Wendy Lu McGill, founder of Rocky Mountain Micro Ranch (rmmr.co) in Denver, at which she and her business partner, Kyle Conrad, farm crickets. Increasingly, you find more people who say things like, I know this is really important, I know this is sustainable, I know this is valuable nutritionally, but its not for me until I have to.

Even with attention increasingly being given to eating insects On Eating Insects, a book exploring the science, culture, ethics and gastronomy of it, was released Monday theres a revulsion toward insects in western culture that dates back millennia, said David George Gordon, a Seattle chef and author of The Eat-a-Bug Cookbook.

As soon as (western) culture got into agriculture, instead of hunting and gathering, insects became a pain in the neck, Gordon said. They ate the grain, they ruined crops. We fought them and our first instinct became to kill them. But my own perspective is we really need bugs to keep the planet functioning.

A 2013 United Nations Food and Agriculture Organization report (fao.org/docrep/018/i3253e/i3253e.pdf) on entomophagy, or the practice of eating insects, cited insects as part of traditional diets for more than 2 billion people worldwide.

According to the report, insects provide food at low environmental cost, contribute positively to livelihoods, and play a fundamental role in nature. However, these benefits are largely unknown to the public. Contrary to popular belief, insects are not merely famine foods eaten in times of food scarcity or when purchasing and harvesting conventional foods becomes difficult; many people around the world eat insects out of choice, largely because of the palatability of the insects and their established place in local food cultures.

Many involved in entomophagy, including Gordon and McGill, acknowledge that the western diet including its bags of potato chips and its sugar-laden processed foods has to a degree become the aspirational diet worldwide, so in a lot of countries that traditionally have eaten insects, they think of that as bush food, or for old weirdos, Gordon said. Theyd rather be eating Colonel Sanders, so theres actually been a kind of die-off of traditional ways.

McGill said that because hunger is a multi-faced, multi-dimensional problem with causes, and thus solutions, that can vary from region to region, a facet of combating it might be the addition and normalization of insects in the western diet.

We arent culturally inclined to distinguish between good insects and bad insects, wrote anthropologist Krystal DCosta in a 2013 blog post for Scientific American. And I dont know that we care to make this distinction. Insects are different theyre like miniature monsters with their antennae and pincers and multiple appendages. By casting them all as bad, theyre easier to deal with.

Its the Fear Factor problem, Jeremy Connor said: People grow up daring each other to eat bugs. Its a horrifying, gag-inducing rite of passage. And even with increased efforts to normalize and promote insects as part of a balanced diet, theyre still a novelty item when they show up on menus, a bragging right and badge of honor when consumed.

But they could be just dinner. Or part of it, Connor said.

Consider his May 1 meals, the first of his monthlong experiment and focusing on the cuisine of regions in Central America and the Caribbean that consistently deal with food insecurity and hunger: Breakfast was potatoes with crickets. Lunch was mayi moulin ak paw, a Haitian dish with cornmeal, coconut milk and kidney beans, to which Connor added mealworm powder (mealworms being not actually worms, but beetle larva).

Dinner was black beans, rice and fresh salsa with 1/3 cup of whole roasted crickets, plus white corn tortillas.

The crickets in his breakfast alone provided him with 14 grams of protein, but its not just protein, he said. Insects can provide so many more nutrients than just protein, including iron, calcium, riboflavin and niacin.

He suggested that insect powders might provide the gateway for many people, something they can sprinkle in their smoothies and begin to normalize the idea of consuming insects for those who have not traditionally done so.

And for those who have, Connors goal is to create strategic relationships worldwide, offering people the support, education and means to safely and productively farm insects so that they can not only provide for their families, but sell the surplus and work toward economic independence.

He and Naomi are documenting his monthlong journey with a daily vlog on their website, and though Im doing it as a campaign this month, I feel like our family is transitioning as a lifestyle, he said. At the end, I feel like (eating insects) will be a part of our life.

It starts, then, one bug at a time.

Odicil earchilignis reperest que con plabo. Ehendicia sinulla nihitatur, id maximil itectorum rempor autecatem sam eaquo quam exerchil inctat doles et, nimodis vidus eost praeperitat autemquo conserum, et et et lab ipideli cimus, id quistin conse elenisc iaesequas velique ipsae cum ad exped ut quam res ut voluptibus re voluptas ma qui cum eosam, cusa que volor assed eictis sitatur? Qui arum et od et liatur?

Gende latus. Ant, quod que labori aut eossum inverfe rferferibus es volendit porem ducia cupitasitia consequo inumquost eritinveris dent es asinverrum ellab iur ad essin raepelestem volendandae disquo eum lam non necturior amenia volorestio oditiore cum quiatiam, quuntur aut resequiam natiam quo blatior repelit, quistiis sunditius, quos pro odigenit apic temquia voluptas quis volorro tenis mintiori comniendus mo to quas conectatios sequi asperum volendae sa quis ate con pres aut magnist, ut voluptatem fugiand elitate stionse ndaerum isciis con cum aut elest lab iur, cor aut earum doluptatet aut etur aut earum dolesti atiume doluptatur, odi ut ad eturionseni suscitatis maiore, natur molut aciis et et faccaborit as delendendi odicia in re comnis doloribus, que porios dolorup tatem. Cerovitat delent qui od mo et vellit et occat laccum nobit, sequidi psuntoreped excea sitatinctem et labores aut la comnis alitis nonsectur serchic te ma volorepernam que qui alibus porit quae nonsequi dolora sunt.

Cipid que pos acculpa cum res quo vollacepe nimi, odia dolum solupta quo voluptas incium nisciis et quamus quas autecea qui dios mi, ium dus, aut rae lacepudio vitatur, incto exceptatust eum, quatiur? Iquist ex et occum facearc iendeni eniminihicim cons Odicil earchilignis reperest que con plabo. Ehendicia sinulla nihitatur, id maximil itectorum rempor autecatem sam eaquo quam exerchil inctat doles et, nimodis vidus eost praeperitat autemquo conserum, et et et lab ipideli cimus, id quistin conse elenisc iaesequas velique ipsae cum ad exped ut quam res ut voluptibus re voluptas ma qui cum eosam, cusa que volor assed eictis sitatur? Qui arum et od et liatur?

Gende latus. Ant, quod que labori aut eossum inverfe rferferibus es volendit porem ducia cupitasitia consequo inumquost eritinveris dent es asinverrum ellab iur ad essin raepelestem volendandae disquo eum lam non necturior amenia volorestio oditiore cum quiatiam, quuntur aut resequiam natiam quo blatior repelit, quistiis sunditius, quos pro odigenit apic temquia voluptas quis volorro tenis mintiori comniendus mo to quas conectatios sequi asperum volendae sa quis ate con pres aut magnist, ut voluptatem fugiand elitate stionse ndaerum isciis con cum aut elest lab iur, cor aut earum doluptatet aut etur aut earum dolesti atiume doluptatur, odi ut ad eturionseni suscitatis maiore, natur molut aciis et et faccaborit as delendendi odicia in re comnis doloribus, que porios dolorup tatem. Cerovitat delent qui od mo et vellit et occat laccum nobit, sequidi psuntoreped excea sitatinctem et labores aut la comnis alitis nonsectur serchic te ma volorepernam que qui alibus porit quae nonsequi dolora sunt.

Cipid que pos acculpa cum res quo vollacepe nimi, odia dolum solupta quo voluptas incium nisciis et quamus quas autecea qui dios mi, ium dus, aut rae lacepudio vitatur, incto exceptatust eum, quatiur? Iquist ex et occum facearc iendeni eniminihicim cons

Link:
World hunger issues prompt GJ man to try monthlong diet of insects - Grand Junction Daily Sentinel