Category Archives: Diet And Food

Spring greens from the woods can add nutrition and flavor to your diet.

March begins wildcrafting season, when greens from natures salad bowl are tender and tasty, said University of Missouri Extension horticulturist David Trinklein.

Wildcrafting, the gathering of plants from the natural or wild habitat, is a throwback to our early ancestors who were hunters and gatherers. Their winter diets lacked the diversity of fresh produce enjoyed today. Therefore, when spring arrived, they combed the woods for wild edibles to add flavor and nutrition to their meals.

Trinklein cautions new wildcrafters to study plant identities before they begin. The cardinal rule to remember when hunting wild greens is to be certain to know what you are gathering, he said. If in doubt about the identity of a plant, definitely pass it by.

Trinklein recommends the Missouri Department of Conservations book Missouri Wildflowers by Edgar Dennison as a reference to identify plants. He added that beginners benefit from going with seasoned wildcrafters until they learn what plants can be eaten safely.

Avoid roadside hunting, Trinklein said. Roadside plants may contain residue from vehicle exhaust or pesticides from adjoining cropland. Wash all plants at least twice after gathering, changing the water each time. Check for insects and debris. Eat small amounts when trying a new plant, he suggests, to avoid possible allergic reactions.

Prepare wildcrafted greens by putting them in a saucepan with a little water and salt. Cook until tender, but do not overcook. Mix bitter plants with sweeter ones. Add pan drippings, vinegar or lemon juice to taste. Drain water before serving. A common working mans diet in the past included soup beans, fried potatoes, cornbread, raw onions and wild greens.

Trinklein recommends the following common Missouri plants for wildcrafting:

Cutleaf toothwort (also known as crows foot). This low-growing plant is found in woodlands and on wooded slopes. It bears five narrow, deeply lobed leaves that look like the toes on the foot of a crow. The leaves are edible, but cutleaf toothwort is prized for its rhizomes. Their spicy, radish-like flavor livens up salads. Some ferment toothwort to sweeten it; others boil it.

Dandelion. Gardeners hate them; wildcrafters love them. Dandelions are rich in vitamin A and iron. Their flavor peaks during March and April. To gather, cut off the whole crown close to the soil, pluck out the flower stem and sort out any trash or debris.

Lambsquarter. This later-producing green, also known as wild spinach, is high in vitamins and minerals. Its oval- to lance-shaped light green leaves fare well throughout the summer. Pinch off young plants just above the ground and use the entire plant, or harvest just the leaves.

Nettle. Known for its unsocial behavior, stinging nettle is a popular source of springtime fare. It bears egg to oblong-shaped leaves with a heart-like base and toothed, bristly margins. Wear gloves to gather this green. Nettle tastes best in the early spring. It loses its bristly margins when boiled and tastes like spinach.

Shepherds purse. Named because of the shape of its seed pods, it springs to life from a prostrate rosette of deeply cut, lance-shaped leaves. It has long been used to pep up the taste of less savory greens like lambsquarter. Use it raw in tossed salads. Legend has it that old-time raftsmen floated downstream in great flotillas of logs to gather shepherds purse from riverbanks because of its pepper-like taste, Trinklein said.

Watercress. Related to mustard and radish, watercress floats on the surface of ponds, pasture creeks and cold springs. Its bright green leaves taste best April to June. Its pungent taste works well as a salad or meat garnish. Its high ascorbic acid content, along with other vitamins and minerals, made it a favorite with early pioneers to prevent scurvy.

Wild lettuce. This plant grows in lowland pastures and along stream banks. It becomes bitter after early April, so enjoy it in March and early April. Its smooth, deeply lobed, light-green leaves set it apart. When broken, the leaves produce a sticky, milk-like sap. Eat it raw or as wilted lettuce salad.

Winter cress. Called creasies in days gone by, it grows in fields, gardens and waste places. It is a superb potherb picked and enjoyed by generations, Trinklein said. Mature winter cress becomes bitter, so gather early in spring.

Trinklein also reminds wildcrafters that pokeweed is not on the list of recommended plants. Relished as poke salid in the past, its toxic compounds make it unsafe for consumption.

More here:
Wildcrafting offers free spring delicacies for dinner - Marshfield Mail (subscription)

Kennedy Wolf is a 6-year-old with Down syndrome who has always had trouble gaining and maintaining weight. Kennedys mother, Tammy, says it dates back to her stay in the neonatal intensive care unit at Golisano Childrens Hospital. In her first 72 days, she had gained just three ounces of weight.

Six years later, Kennedy is still facing eating challenges.

Kennedy isnt particularly a picky eater. Rather, she gets tired of chewing and tries to swallow everything she eats before its fully chewed, said Tammy. Shell eat anything. How can we make sure she doesnt choke on it?

Picky eating and building proper eating habits has long been called a normal rite of passage for most toddlers. Structuring a childs eating routine so that they are getting proper nutrients is tough enough for the average baby, but for families that have a child with a developmental disability, it can be much more difficult.

Nearly 75 percent of children diagnosed with a developmental disability have some type of feeding disorder. Most children with Autism Spectrum Disorders, Down syndrome, and other developmental disorders who have problems feeding fear new foods and often have a preference for certain brands. Children who are extremely selective run the risk of having nutrient deficiencies. Selective eating that is not treated can remain a lifelong challenge.

Five years ago, the Feeding Disorders Program - part of the division of Developmental and Behavioral Pediatrics - was started at Golisano Childrens Hospital as a way to help children and families evaluate their childs nutrition, feeding behaviors and chewing/swallowing skills, and help them get on the path to eating in an age-appropriate way. They see children ages 1-10 years old who have feeding problems such as very selective eating, refusing certain foods or liquids, disruptive mealtime behavior, difficulty chewing or swallowing, or fear of choking. They also see children with complex medical conditions. These are all areas the team in the Pediatric Feeding Disorders Program aims to help.

The interdisciplinary nature of our clinic allows for collaboration between our dietitian, speech therapist, social worker, nurses, and doctors, said Kimberly Brown, Ph.D., director of the Pediatric Feeding Disorders Program. We provide a full nutritional analysis for patients and provide an individualized plan for parents to teach their children better eating habits.

The Pediatric Feeding Disorders Program is typically six to eight weeks of weekly or biweekly appointments, where families practice sitting for a meal and go through many of the interactions associated with eating. If a child has a really hard time trying new foods, they may begin by teaching the child to learn to interact with new foods before committing to eating it. Kennedy started attending the Feeding Disorders Clinic about eight months ago. She has worked with Dr. Brown, speech therapist Katherine Maruska, and registered dietitian Brianne Schmidt. Katherine assisted in identifying safe and appropriate textures that Kennedy could eat, monitoring her chewing and swallowing skills while assisting with her self-feeding.

The overall goal was to realize what she could safely eat and how to introduce new foods into her diet, said Tammy.

The team at the Pediatric Feeding Disorders Clinic ran blood work on Kennedy to see what nutrients she was lacking in her current diet. When Tammy and Brianne went over the results, they discovered that Kennedy was lacking Vitamin D and iron, so she is now on supplements for those nutrients.

Every visit, I had a homework assignment to bring in a different food to evaluate and see how Kennedy was maneuvering with her food, Tammy said. The overall nature of the clinic allowed us to see multiple specialists per visit, so the collaborative nature really benefited Kennedy.

And that collaboration is about to get better. When the Pediatric Feeding Disorders Program makes their move to the new space on East River Road, providers from Developmental and Behavioral Pediatrics, Child Neurology, and Psychiatry will be co-located. The clinic will have a fully stocked kitchen, which will allow families to be comfortable in an environment that looks more like their own home.

We want kids engaged in cooking and meal prep, Brown said. The new area will have two rooms directly next to each other, each with observation areas. Our ultimate goal is to make home life be similar to their appointments in our clinic.

Patients will also benefit from having other providers sharing clinic space in addition to their developmental pediatrics team.

The Feeding Disorders Clinic will begin seeing patients in the Neuromedicine and Behavioral Health center in early April.

3/21/2017

Hello and welcome! We're excited to share this blog with our wonderful advocates, supporters and members of the community. Right now UR Medicines Golisano Children's Hospital is in the midst of a capital campaign to finish building our new hospital and enhance seven key programs to improve the health of our region's children. Bookmark this blog to follow our progress!

You can also view past issues of the printed version of our newsletter.

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Pediatric Feeding Disorders Program's Inventive Approach Allows Families to Thrive - University of Rochester Newsroom

For decades there has been a steady stream of anti-soy publicity and I am often send Internet articles from readers and my patients warning about the dangers of soy. In my experience however, soy is a virtual super food.

I personally have consumed soy products daily for more than 25 years and regularly recommend this humble bean to my patients. As a vegetarian, I emphasise the importance of dietary protein and am always seeking ways to supplement my protein intake. Soy is a great protein source as it is a complete protein containing all the essential amino acids.

The anti-soy lobby has actually encouraging intensive scientific research into the benefits or dangers of eating soy foods, so the issue can be dealt with using facts instead of anecdotes.

Overwhelmingly, medical and nutritional research has shown that soy offers protection against the killer diseases - heart disease, cancer and osteoporosis while helping to ease the symptoms of the menopause. It also is an economical and complete source of high quality protein that can safely replace animal protein in the diet.

The major accusations against soy are that it may cause cancer and may disturb thyroid function.

Much of the worry about soy has to do with naturally occurring compounds called phytoestrogens, the most abundant of which is the isoflavone, genistein. As their name suggests, phytoestrogens have chemical structures similar to that of the hormone oestrogen. This enables them to fit into the bodys oestrogen receptor sites, much as a key fits into a lock. Instead of causing breast cancer, this ability to bind to oestrogen receptors allows phytoestrogens to block the effects of the much stronger oestrogen produced in the body or come from toxic chemicals like insecticides. The weak soy phytoestrogens are actually oestrogen blockers and this is one way by which soy protects women against breast cancer.

Most research as well as the experience of Asian populations, where soy has been a dietary staple for thousands of years, confirms the protective role of soy. A report published back in 2001 in the journal Cancer, Epidemiology, Biomarkers, and Prevention provides compelling evidence of the anti-cancer effects of soy foods. This study found that an increase in soy intake by adolescent girls reduced theirlater risk of breast cancer. Women with the highest consumption of soy had only half the risk of those with the lowest intake. Other studies have also shown a reduced risk of prostate and colon cancers with increasing soy consumption.

Another charge against soy is that it contains anti-thyroid agents that can disturb the function of the thyroid gland. This is largely theoretical. Certain compounds in soy can affect thyroid tissue in test tube studies, but this does not appear to be the case in live human beings.

Population studies show no increased prevalence of thyroid disease in countries with a high intake of soy, and the clinical research has been inconclusive. That debate aside, most researchers agree that consuming soy at optimal healthy levels (about 25 to 40 grams per day) is most unlikely to impair thyroid function. After using soy with hundreds of patients, I have detected no disturbance of thyroid function that I could blame on soy.

However, if you have an under-active thyroid, a bit of caution may be in order. Keep your soy intake within the above range and have your thyroid function monitored periodically. Also, be aware that taking thyroid medication at the same time as any food (soy or otherwise) may decrease the drugs absorption. Take it on an empty stomach.

Have some soy in your daily diet. Soy is now available in many, many forms: soymilk, shakes, soy cheese, soy nuts, soups, drinks, protein bars, tofu and tempeh. There are also textured vegetable protein products like veggie mince and soy burgers. My favourite way to have high quality soy each day is with a soy protein shake. This is a delicious nutritious drink that can conveniently replace a meal.

With the tremendous increase in commercially processed soy products there are justifiable concerns about their quality. Not all soy products are equal. I use mainly non-GMO soy products from the most reputable sources. Avoid foods containing hydrogenated or partially hydrogenates soybean oil. Select high quality soy products as many so-called soy products have low levels of the substances that provide the health benefits of soy. Look for the term soy protein isolate and check the protein content on labels as a guide in assessing soy products.

You may email Dr, Vendryes at tonyvendryes@gmail.com or listen to An Ounce of Prevention on POWER106FM on Fridays at 9 p.m. Visit http://www.tonyvendryes.com for details on his books and articles.

Original post:
Ounce of Prevention | Should I ever have soy? - Jamaica Gleaner

If you're one of the 60 million Americans with a digestive disorder, you may be used to approaching each meal with a sense of dread.

Simply snacking on a piece of fruit can leave you gassy, bloated or in pain. In my case, a couple of pieces of cauliflower can puff up my stomach like a balloon.

I have endometriosis, an inflammatory condition in which uterine cells grow outside of the womb, sparking symptoms like abdominal cramping and bloating. Ditching dairy and meat relieved many of my worst digestive woes. But as I entered my 30s, it seemed as if every bite of food became a gamble.

RELATED: TRENDING LIFE & STYLE NEWS THIS HOUR

Some doctors suggested I take probiotic supplements loaded with healthy bacteria, but each pill gave me gas pain. One diet I tried suggested smoothies made of vegetables like kale, peas and garlic. After one souplike shake, I thought my stomach was going to explode.

Then another doctor suggested something I'd never heard of: the low-FODMAP diet.

FODMAP is an acronym for fermentable oligosaccharides, disaccharides, monosaccharides and polyols certain carbohydrates prevalent in a variety of fruits and vegetables as well as milk and wheat, among other things. These carbs are poorly absorbed in the small intestine and rapidly fermented by bacteria in the colon, causing a wide range of abdominal woes, especially in people with sensitive guts, like those with irritable bowel syndrome (IBS).

"What's going on when you're eating a high-FODMAP diet is you're getting this osmotic effect in the bowel," said Bethany Doerfler, a research dietitian at Northwestern Memorial Hospital. "That means that you're eating all of these sugars and fibers that are feeding gut bacteria, and they're causing water to get pulled into the intestine."

The result can be cramping, diarrhea, bloating and those stomach noises even your co-worker three desks down can hear.

Researchers at Australia's Monash University created the low-FODMAP diet in 2005 to alleviate symptoms in patients with IBS, but it's recently been gaining traction with others (like me) who are digestively challenged. Companies such as Nestle have even introduced low-FODMAP products like ProNourish, a nutrition drink.

"I think this is probably the first diet that we've had that has excellent data behind it to say manipulating carbohydrates actually helps change your symptoms," Doerfler said. "Before that, it was a little anecdotal."

Those wanting to try a low-FODMAP eating plan should talk to their doctor and consult a dietitian familiar with the diet; it's important to make sure you're getting enough nutrients since you'll be cutting out or reducing important food groups.

Low-FODMAP followers start by eliminating high-FODMAP foods from their diet, often for a few weeks, before gradually reintroducing them. The idea is to keep a close eye on symptoms to figure out which foods you can tolerate. You might only have a problem with one category, and lower portions of some foods could be fine.

If you eat something problematic, it may take a couple of hours or a day for your gut to get back to normal.

"I remind people that if they have a symptom flare, they're not in danger they just feel crummy," Doerfler said.

What foods should low-FODMAP followers avoid?

Forgo dairy products with large amounts of lactose, a disaccharide. This means no ice cream, milk or yogurt. Humans can't digest lactose without the help of lactase, an enzyme many people stop producing as they age. Products with low-lactose levels butter and feta and cheddar cheeses tend to be well-tolerated. Almond-based milks and desserts are dairy-free alternatives.

Watch out for wheat. If you get gassy after eating bread or drinking beer, you could be reacting to the fructans an oligosaccharide not the gluten protein. Don't just switch to artificially gluten-free products, which can still be hard on the gut. Try sourdough bread. The fermenting process breaks down some of the fibers for you.

Raw onions and garlic are also high in fructans. If you're sensitive to garlic, you can still use garlic-infused oil. For onions, substitute the green parts of scallions or leeks.

Most beans need to be avoided, but you can try a quarter cup of canned chickpeas or a half cup of canned lentils. The canning process leaches out some of gas-producing elements.

Fructose is another red flag. These are the single sugars, or monosaccharides, found in fruit. It becomes a problem when the amount of fructose is higher than the amount of glucose. Opt for fruits like bananas and blueberries instead of apples and cherries.

Limit your intake of sugar alcohols, or polyols. They occur naturally in foods like mushrooms, watermelon and cauliflower and are used to make artificial sweeteners. If you need to add a little sweetness, try table sugar or stevia instead. Avoid any sugar ending in "ol."

In my case, I realized I'd been eating high-FODMAP foods throughout the day. I put artificial sweetener in my coffee, had whole-wheat toast for breakfast and black beans for lunch. My usual afternoon snack a nutrition bar was chock-full of things on the high list.

I now have steel-cut oats with natural peanut butter and a banana in the morning. Lunch is sourdough bread, tofu and carrots. For dinner, I make sure to cook all my food.

"Heat is a great natural digestive enzyme," Doerfler said. "I think that for some of these vegetables that might be too difficult to do raw, it's a wonderful option to have them cooked."

After the first week, I lost 2 pounds and my post-meal balloon belly had all but disappeared. After three months, I have an even stronger grasp on my problem foods. I still have bloating issues if I dine out, but at least I know my triggers.

FODMAPTools

For an updated list of high-and-low FODMAP foods, download Monash University's app. It's $7.99 at the Apple App Store and $9 on Google Play.

Other helpful resources can be found at MyGiNutrition.com (which receives funding from Nestle Health Science) and KateScarlata.com, a site run by a Boston-based dietitian by the same name.

If you're looking for a guidebook with recipes, check out "Healthy Gut, Flat Stomach: The Fast and Easy Low-FODMAP Diet Plan" by Danielle Capalino ($17.95, Countryman Press).

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How to introduce peanut-based foods to your baby

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Excerpt from:
How the low-FODMAP diet helped me beat my bloat - Chicago Tribune - Chicago Tribune

Some people become vegetarians because they love animals. Some, as comedian A. Whitney Brown put it, because they hate plants.

But vegans are committed. Not only do they not eat food that harms or kills animals, some dont even want food that inconveniences animals.

Like honey. Hardcore vegans will not eat honey because, as Noah Lewis of vegetus.org puts it, the simple fact is that the bees are enslaved. Similarly, some vegans will not eat sugar because, while it comes entirely from a plant, some sugar is whitened by using bone char, which comes from animals.

Although the vegan diet lacks in meat, dairy and egg productsor because of itthe diet can be better for you than that which the standard American eats. In 2009, the American Dietetic Association took the position that vegetarian and vegan diets reduce the risk of heart disease, cancer and diabetes, and lead to lower cholesterol and blood pressure.

It can be healthy, but there are some things to watch out for when on a vegan diet: You have to make sure to get enough protein and vitamin B-12and calcium, iodine, vitamin D, iron, zinc and n-3 fatty acids.

Fortunately, a well-balanced vegan diet provides all of these essential nutrients, though you may want to take vitamin B-12 supplements, just in case.

Still, cooking a well-balanced vegan diet can be difficult, at least if you want to stick to what most Americans think of as normal ingredients. Many vegan recipes attempt to re-create meatless versions of familiar meat-based dishes, and to do so they rely on such potentially off-putting ingredients as vegan chicken, egg replacers and nondairy cheese.

Other recipes use soy products such as tofu and tempeh for their protein, and it is one of these that I tried first in cooking a vegan diet for a day.

Mee Goreng, which is a type of stir-fried noodles, is popular street fare in the Philippines. When I have had it before, it always had meat in it, usually chicken or shrimp or both. But then I came upon a vegan recipe for it using tofu, and tofu fans are sure to be instantly hooked.

If they like spicy food, that is. As with a lot of street food, Mee Goreng usually packs a kick. If you want it milder, simply trim down or eliminate the amount you use of sambal oelek, the all-purpose Indonesian and Malaysian ground chili paste.

Also as is the case with much street food, Mee Goreng tends to be a little oily. The recipe calls for 5 tablespoons of oil for four to six servings; I got by with four tablespoons, but that is still a quarter cup of oil.

Do you need it? Yes. The oil brings the dish together, from the spicy sambal to the faintly bitter bok choy to the sweet sauce made from equal parts of soy sauce, brown sugar and molasses.

The tofu, which has the amazing ability to soak up all the flavors in which it is cooked, serves as a protein-rich punctuation to the meal.

For my next dish, I dispensed with the tofu and received my protein in the form of garbanzo beans, which are also known as chickpeas.

Indian-Style Vegetable Curry With Potatoes and Cauliflower (that name seems a little over-descriptive to me) is another spicy dish. I like spices; sue me. If less fiery food is more your style, you can use a mild curry powder (but I wouldnt use much less) and leave out the serrano chile.

This dish benefits greatly from the mutually complementary flavors of potato, cauliflower, garbanzo beans and curry. A bit of tomato paste and a cup of coconut milk make it deeply satisfying, yet it is so healthful that youll practically pat yourself on the back for eating it.

It is the kind of dish that calls out for basmati rice; if you have it, use it.

Finally, I made a vegan version of one of the least vegan dishes I could think of, pancakes.

Pancakes pretty much need eggs, milk and butter. If you try to make them from just flour, water, sugar, salt, baking powder and a little oil, youll wind up with paste.

Or so I thought. But then a colleague passed me a recipe for Vegan Pancakes that she swore was excellent. And she was right.

I dont know how this works. I dont understand how they hold together without becoming slightly sweetened hardtack. Im guessing the oil has something to do with it, but we are only talking about a single tablespoon for 10 smallish pancakes.

These vegan pancakes are fine the way they are, but I incorporated a couple of additions suggested by my colleague: I added two tablespoons of soy milk (almond milk would also do) and a teaspoon of vanilla, just to make the pancakes even better.

They are a perfect foil for maple syrup. And maple syrup doesnt inconvenience any animal.

Read the rest here:
The vegan diet meatless masterpieces - Fredericksburg.com

Food can be potent medicine. Just ask Tia Mowry: In her new book, Whole New You ($20, amazon.com), the actress reveals how a healthy eating philosophy helped her ease the debilitating symptoms of endometriosis.

Food is powerful and has a significant impact, Mowry writes. No matter what you put in your mouththe good, the bad, or the Cheetoits doing something.

The 38-year-old, who hosts her own show on the Cooking Channel, learned this firsthand. Whether she was snacking on junk food on the set of Sister, Sister, or cutting out all processed foods in her 30s, Mowry has experienced both the negative and positive effects that diet can have on the body.

RELATED: Does Period Sex Raise Your Risk of Endometriosis?

She was first diagnosed with endometriosis in 2006, after she began to experience severe abdominal pain. Endometriosis occurs when the lining of the uterus grows outside the womb. The conditionwhich is thought to affect more than 6.5 million women in the United Statescan cause pelvic pain, cramping, and heavy bleeding during periods, as well as painful sex and fertility problems.

Mowry underwent laparoscopic surgery. Then just two years later, she was doubling over in agony once again. She had a second surgery, and took birth control pills and pain pills to manage her symptoms. But Mowry felt frustrated that there wasn't a more permanent solution. She also knew she wanted to have a baby, and that her condition could make it difficult. She was desperate to find another way to treat her disease.

RELATED: 7 Celebrities on What It's Really Like to Have Endometriosis

When her doctor suggested cleaning up her diet, Mowry felt hopeful, she says in her book, even though it would mean giving up some of her favorite foods. (At the time, deep-fried cheese tortellini was her signature dish.) But Mowry was committed to making changes that might improve her health.

She eliminated dairy, processed meats, packaged snacks, and refined sugar. And began to fill her plate with plants (think leafy greens, fruits, nuts, and seeds), fermented foods, and high-quality protein (including beans, organic animal products, and organic, grass-fed meat). Mowry also added sea vegetables, like kelp and nori; and switched to what she calls "safer sweets," such as stevia, date sugar, and honey.

Her new diet drastically reduced her pain, Mowry says. (She also stopped getting migraines, and her eczema cleared up.) "I started to feel deeply, thrillingly alive," she writes. "For the first time in my life, I understood the concept of profound 'wellness.'"

RELATED: 14 Foods That Fight Inflammation

There's no question diet can play a role in endometriosis, says Kathy Huang, MD, director of the endometriosis program at NYUs Langone Medical Center. "[It's] a very inflammatory disease, so any food that contributes to inflammation can exacerbate the patients symptoms. That would include dairy and any processed food," she wrote in an email to Health. "If the patient can stick to a low-inflammatory diet, it will help their health in general, not just their endometriosis."

Ken Sinervo, MD, medical director of of the Center for Endometriosis Care in Atlanta, seconds that advice. "In general, I recommend an anti-inflammatory diet, which eliminates refined sugars and carbohydrates, and uses organically-grown fruits and vegetables, and organically-raised meats, such as free-range chickens and grass-fed beef," he explained via email.

RELATED: Halsey Opens Up About Her Endometriosis Struggle Following Painful Surgery

But both doctors pointed out that diet alone won't alleviate most symptoms of the chronic condition. Instead endometriosis treatment typically involves a combination of therapies. "We believe in a multidisciplinary approach with surgeons, [a] nutritionist, acupuncture, physical therapy, as well as [a] psychologist, and pain management physician," says Dr. Huang.

Mowry, who is now mom to a five-year-old son, knows that what worked for her may not work for others. Although Ive had my own powerful healing experience, that does not give me the expertise or credentials to offer specific healing advice to anyone with a serious condition, she writes.

Her goal is simpler: to erase the stigma on healthy foods. "Its not just because theyre packed with nutrients and are simply good for you. Im determined to push past that stigma because whole, natural foods, cooked with love, taste absolutely fantastic," she says. "You heard me: fantastic.

This article originally appeared on Health.com.

Read the original:
The foods Tia Mowry cut from her diet to soothe her endometriosis ... - Fox News

Monday is the deadline for the Justice Department to give the House Intelligence Committee any evidence it has that backs up President Donald Trumps claim that his campaign was the subject of a wiretap authorized by the previous administration. The deadline for the information falls a little more than a week after Trump accused former President Barack Obama in a series of tweets of wiretapping the phones at Trump Tower in Manhattan. Those tweets came at the same time questions were being raised about possible ties between some of Trumps close associates and a series of Russian officials. It was those ties that the FBI announced last week it would be investigating, along with an odd computer link to a server in Trump Towers. The House and Senate intelligence committees have announced similar investigations, with the House Intelligence Committee announcing it will hold an open hearing on March 20 to investigate allegations that Russia interfered in the 2016 presidential election. Which of the presidents associates and advisers are being looked at? Here are some of the key players in the Trump-Russia story. Paul Manafort Manafort was the chairman of Donald Trumps campaign, but resigned in August 2016 after revelations surfaced about his work on behalf of former Ukrainian President Viktor Yanukovych. Yanukovych was a supporter of Russian President Vladimir Putin. According to The Associated Press, Manafort helped a pro-Russian governing party in Ukraine secretly route at least $2.2 million in payments to two prominent Washington lobbying firms in 2012, and did so in a way that effectively obscured the foreign political party's efforts to influence U.S. policy. A U.S. lobbyists must declare publicly if they represent any foreign leaders or political parties. The New York Times reported that Manafort spoke to Russian intelligence officials last year via telephone calls that were monitored by U.S. intelligence agencies. Manafort has denied that he spoke with the Russians. Manafort has also been linked to handwritten ledgers that list cash payments of $12.7 million by Manaforts name. Michael Cohen Cohen is Donald Trumps personal attorney. According to a New York Times report, Cohen was involved with a peace plan for the Ukraine and Russia that involved the U.S. removing sanctions on Russia in return for Russia ending its support of pro-Russia separatists fighting the Ukrainian government in eastern Ukraine. In addition to having sanctions removed, the deal would allow Russia to cement its control over Crimea. Russian annexed Crimea in 2014. The Times story claims that Cohen delivered the peace plan to Michael Flynn, the national security adviser who was forced to resign last month. Cohen told The Washington Post that he did not deliver a plan to Flynn, but that he had met with businessman Felix Sater and Ukrainian lawmaker Andrii Artemenko in New York in January and talked about a peace plan for the Ukraine for about 15 minutes. Artemenko said that the plan was, indeed, delivered to the White House. Michael Flynn Flynn was Trumps national security adviser for three weeks. He was forced to resign when it became known that he misled Vice President Mike Pence on conversations Flynn had with the Russian ambassador to the United States, Sergey Kislyak. U.S. intelligence sources said that Flynn talked with Kislyak about sanctions placed on Russia by former president Barack Obama in late December. Flynn also worked for Russia Today, a state-owned TV show. He was paid for a visit he made to Russia to celebrate the 10th anniversary of Russia Today, and could be in trouble for that visit if it was not approved by the Defense Department and the State Department. Flynn was registered with the Justice Department as a foreign agent prior to Election Day. He was registered for $530,000 worth of lobbying work that may have aided the Turkish government. The AP reported that the Trump transition team was told that Flynn likely needed to register as a foreign agent before taking top national security role. Sergey Kislyak Kislyak is the Russian ambassador to the United States. He spoke with Michael Flynn, Trumps former national security adviser, in December about sanctions that had been brought against Russia for its alleged interference in the 2016 presidential election that, eventually, led to Flynn's resignation. Kislyak also met with then-Sen. Jeff Sessions (now attorney general) on at least two occasions. Sessions says he barely remembers what was said and that the meetings were brief. He did not disclose the meetings during his confirmation hearing in response to a question about what he would do if someone in Trumps campaign had had contacts with Russian officials. Sessions recused himself from any potential investigation into Russian meddling with the election and ties with Trumps campaign. CNN reports that Kislyak, in an October speech to the Detroit Economic Club, denied meeting with Donald Trump or campaign officials during the course of 2016 presidential election, but acknowledged that he met with members of Congress and others who approached him at events. Carter Page Page was a foreign policy adviser to Trump in the early days of his campaign. Page is the head of an investment company known as Global Energy Capital. He was publicly accused by then-Senate Minority leader Harry Reid (D-Nev.) of being a link between Trump and the Russian government. Page has also been accused of being a go-between for the Trump campaign and high-level Russian officials. Page was in Moscow for three days in mid-July, and according to reporter Michael Isikoff, and intelligence sources claim he met with Igor Sechin, the head of the Russian state oil company. Sechin is said to have been working on a plan to have Western sanctions against the company lifted. Page has denied ;he met with any government officials while in Russia last July. He has criticized US sanctions on Russia as 'sanctimonious expressions of moral superiority. Andrii V. Artemenko Artemenko is a Ukrainian politician who opposes Ukrainian President Petro Poroshenko and claims to have evidence of Poroshenkos corruption. He has crafted a plan for peace in Ukraine with himself as president, and Politico has reported that Artemenko met with Trump attorney Michael Cohen and businessman Felix Sater, a business partner of Trumps, to discuss that plan. Felix Sater According to The New York Times, Sater, a real estate developer and adviser to the Trump Organization, met with Ukrainian politician Andrii Artemenko and Michael D. Cohen in New York in January to discuss sanctions against Russia. The story said that Sater was given the letter, which proposed the deal to lift sanctions by withdrawing Russian forces from eastern Ukraine, to Trump attorney Michael Cohen to be delivered to Michael Flynn, the then-national security adviser to the president. Igor Sechin Sechin is the head of Russias state oil company, Rosneft. According to reporting by Yahoos Michael Isikoff, a U.S. intelligence source said that Sechin was desperate to have Western sanctions against him and Rosneft lifted, so he arranged to meet with Carter Page, head of Global Energy Capital. Isikoff reported that Sechin offered Page the brokerage of a 19 percent stake in Rosneft in exchange for the lifting of US sanctions on Russia. Page has denied this report. Jeff Sessions Attorney General Sessions, a former senator from Alabama, was the first sitting senator to endorse Trump. He appeared with Trump at some campaign stops and was rumored to be under consideration for vice president. During 2016, Sessions met with Russias ambassador to the United States, Sergey Kislyak, at least twice. Sessions said that the meetings were in line with his duties as a senator, and that nothing about Russias potential involvement with the 2016 presidential election was discussed. Sessions did not disclose those meetings during his confirmation hearings in response ;to an indirect question about Russias involvement in the election. Sessions recused himself from any potential investigation into Russian meddling with the election and ties with Trumps campaign. Roger Stone Stone is a longtime friend of Trumps and was an informal adviser to his campaign. According to several media reports, Stone is being investigated by the FBI about whether he had inappropriate contact with Russian officials. Stone told CBS News that he suspects he is being investigated, and said, Sure, theyll get my grocery lists, they may get the emails between my wife and I, but heres what they wont get -- any contact with the Russians. Despite saying in a speech that he had communicated with WikiLeaks founder Julian Assange, he claims did not know Wikileaks was going to publish emails stolen from Hillary Clinton campaign chairman John Podesta. This week, The Smoking Gun reported that Stone was in contact with the Russian hacking group that U.S. intelligence officials have accused of illegally breaching the Democratic National Committees computer system and Podestas email account.

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8 Tips for Deciphering Diet Claims - KRMG

a walk in the woods for mushrooms Photo Credit: Chipmunk131/Shutterstock

The Paleolithic diet has taken the world by storm in recent years, and modern man has eagerly cashed in on the growing desire to eat primitively. The paleo industry is expected to rake in $300 million a year by the end of 2018. According to a trade group known as the Paleo Foundation, one big growth segment of the industry is paleo/vegan crossover products. It conjures an image of a flock of free range tofurkys, which surely must have been a favorite of our vegan ancestors who wanted to pretend to be eating meat. The range of Certified Paleo Products include paleo granola, paleo mushroom coffee and cold-brew wellness teas, paleo gluten-free pizza crust, paleo Filipino pili nuts with Himalayan sea salt...you get the pictograph.

In other words, this dietary fad, which sprang from provocative roots and may indeed have real-world health benefits, has also spun out of control into a certified paleo shitshow. And while its entirely appropriate to scoff at this absurdity, this profiteering alone isnt reason to dismiss the idea that our diet should, ideally, align with what humans ate when their bodies evolved into their current form. After all, if you had a car designed for diesel fuel, why would you put unleaded gasoline in the tank?

Since our ancestors were presumably spear-throwing hunters, it follows that the paleo diet should be heavy on meat, and devoid of modern day processed carbohydrates and dairy products.

The theory is tempting for numerous reasons. It doesnt hurt that us modern humanoids do enjoy our meat and fatat least many of us doand confirmation bias is human nature. In other words, we gravitate toward any theoretical support to justify how we want it to be. And, those who try a low-carb diet in hopes of losing weight tend to be pleased with the immediate results. They line up with the uptick, in recent years, in the available data suggesting that concerns about dietary fatto which we are also quite partialare overblown, if not completely backwards. There is a growing body of clinical evidence that cutting processed carbs and adding animal fats and protein is just fine, an idea that flies in the face of the dominant dietary paradigm of the the last few decades.

One recent study, published in the European Journal of Clinical Nutrition, sought to verify the popular claim that a paleo-esque low-carb diet can help control diabetes. Two groups of diabetics were fed different diets: one was a paleo-esque low-carb diet, and the other a standard modern dietthe kind upon which many so-called diseases of civilization like obesity and diabetes are blamed. The results were significant after only 14 days, with the paleo group faring noticeably better in terms of diabetic markers like blood sugar and insulin resistance.

These results, while based on a relatively small sample size, nonetheless validate the paleo-digm. And they joined a growing list of studies that suggest physiological benefits when modern humans avoid modern foods. A subsequent meta-study that involved many more data points found evidence that a paleo-type diet improves risk factors for the constellation of chronic conditions known as metabolic syndrome, including heart disease, high blood pressure, high cholesterol and belly fat, as well as diabetes.

But even as the clinical evidence mounts in favor of diets that are low in processed carbohydrates and high in fat and protein, different lines of inquiry call into question the basic assumptions upon which the whole thing was originally built. Namely, that our ancient forefathers were all bloodthirsty fat-chewers.

A team of scientists that took on the glorious task of analyzing the microbial DNA found in the plaque recovered from the teeth of unearthed Neanderthals found something curious that, when you think about it, shouldnt be a surprise at all: Our ancestor were omninvores. Sure, they hunted, when possible. But more often they gathered. They were opportunivores who ate what they could, because they didnt have the freedom to hold out for only Certified Paleo skillet taco sauce.

Some of the teeth did indeed display the microbial fingerprints of a meaty dietwooly rhinos and wild sheep, specificallybut others showed no evidence of meat whatsoever. Instead, they showed a diverse diet of the likes of mushrooms, tree bark, pine nuts and moss. At least there were Twinkies to be found; the absence of processed carbs, in addition to being one of the most clinically sound elements of the diet, is also among the most likely things to be true about it.

We need to revamp the view of Neanderthals as these meat-eating, club-toting cavemen, Laura Weyrich, a member of the team told The Atlantic. They had a very good understanding of what foods were available to them. This understanding may have included knowledge of medicinal plants. Traces of poplar bark, for example, which contains aspirin, were found on the teeth of one individual who had a dental abscess.

Of course, these are Neanderthals we are talking about, not modern humans, so caveats apply. But the same basic conditions of scarcity, and geographic differences in available available foods, would have surely applied to ancient humans as well.

What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes, William Leonardof Northwestern University wrote in Scientific American in 2002.

Aside from what they ate, the more serious practitioners of one of the myriad paleo doctrines tend to understand that ancestral health, or alternatively, the primitive lifestyle, is also about things like movement and fresh air. A good club duel, providing you prevail, can do the body a lot of good, even before you sit down and eat your vanquished opponent's eyeballs.

One primal activity, foraging, would be much less frowned upon than mortal combat in todays more litigious than indigenous culture. As it involves food, air, exercise, and earthy smarts, and a healthy amount of discomfort, it ticks a lot of boxes that both certified nutritionists and paleo coaches would endorse. Foraging represents a full half of the hunter-gatherer clich that has been so endlessly romanticized. And this is perhaps one of the most important lessons we can extract from the original paleo lifestyle and apply to our own modern-day schedules.

The reasons to forage go beyond exercise to nutrition. It also helps you connect with your landscape, and get in harmony with the local natural cycles. It offers stress, like damp feet and scratched arms, which stimulates the immune system. And, especially this time of year, it offers the possibility of nutrients that your body might badly need.

With the winter snows finally receding across most of the country, the green shoots of springtime will soon emerge. The dandelions come first, at least in my neck of the woods. Then come the nettles, if you know where to find them (near running water). This kind of mission is a great excuse to pick up a local field guide to native, edible plants and bond with your home ground.

Throughout most of human history, including modern history, winter has been an especially difficult time to get your vitamins. And the young, often bitter sprouts that push up through the mud are often just what you need. So instead of buying a new diet book, buy a local plant book instead. Instead of trying to guess what your ancestors ate, lace up your shoes, take a walk, and find something to eat. And you might want to brush your teeth afterwards, if for no other reason than to confuse the dietary researchers of tomorrow.

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The Paleo Diet Fad Has Spun Totally Out of Controland It's Giving Neanderthals a Bad Rap - AlterNet

Out with the old, in with the nutritious. With winter weather behind us, now is the perfect time to do a bit of spring cleaning in your pantry. By purging junk food from your pantry, you take away much of the temptation to eat it. If its within reach, its easy to indulge and even small nibbles throughout the day can really add up.

Food to get rid of:

Salty, high calorie snack foods, which are all around bad for your waistline: theyre high in empty caloriesandbloat causing salt. (i.e. a 150 calorie serving of tortilla chips is only 9 chips!)

Swap salty chips for:

Foods high inaddedsugars. Regardless of the type, added sugars really dont do anything for your body: theyre just empty calories, and they can send your body for a ride on the blood sugar roller coaster.

Swap soda for:

Swap candy for

Foods withtransfat.Trans fats are the lab-created fats that are particularly bad for health. Theyre abundant in packaged foods like cookies, cakes, cracker and chips sometimes theyre even lurking in unexpected places, like tortillas.

Subtraction by addition

Think of nourishing foods toaddin, rather than just cutting things out. By adding in good stuff, you have less room in your pantry for less nutritious foods.

Suggestions:

Get inspired by healthy blogs, recipes, and social media influencers. Check out healthy recipes onharmonsgrocery.com

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How to Spring Clean Your Diet - Good4Utah

Lunch

Spinach salad topped with pecans, goat cheese, dried cranberries, light vinaigrette, 2-3 slices of avocado

Misty's Ballerina Body breaks down her nutrition philosophy into "Act 1" food (main ingredients and primary supplier of fats like animal protein and plant fats) and "Act 2" food (vegetables, fruits, starches, grains) you can mix and match. Her plan suggests always picking one of each for both lunch and dinner, making sure each plate has protein and carbs.

She calls this method "Meal Choreography" and explains, "Like ballet and our workout routine, which take a medley of steps and build from there in combination and complexity, you'll be able to mix and match a variety of foods to make sure you enjoy wheat you're eating and your taste buds don't get bored."

Grilled salmon, roasted onions, carrots, butternut squash seasoned with rosemary, garlic, salt and pepper. A glass of prosecco OR a peanut butter cookie.

For dinner, you should include one of each "Act 1" food and "Act 2" food, then add in a starch like brown rice or winter squashes. "Act 1" food, she writes, should be grilled, baked, poached, or broiled rather than fried. Because she's pescatarian, dinner usually revolves around fish. On giving up meat, Misty wrote, "I dove in headfirst, becoming a pescatarian overnight. I wouldn't necessarily recommend going cold turkey like I did. I had dreams of bacon and giant hamburgers for months! But I felt amazing. My energy level skyrocketed."

Misty loves Red Lobster. But, she stays mindful of what she's consuming, even when at a restaurant. "I like to go with options that don't have a ton of empty calories added to them. For instance, I'll order the crab legs and a garden salad. Go for cleana piece of fish that isn't breaded or fried, a salad or vegetable, and quinoa, lentils, or couscous instead of rice," she explains.

Another major "do" of hers is to "eat mindfully," that is, eat slower to aid digestion. It "Allows you to really relish the flavors you're tasting, and can help you realize when you're truly full."

"I like to take along packaged food that I can rely on to give my body what it needs, especially if I'm heading overseas. I usually carry packets of plain oatmeal, packaged tuna, whole wheat crackers, and nuts."

Lastly, sugar, processed food, junk food, fast food, white flour, artificial sweeteners, and soda are among the things Misty steers clear from. She also suggests easing off salt and reaching for garlic, onions, and herbs, instead. Another big tip: don't eat to the point of being overstuffed. "It's okay to leave food on the plate," Misty assures.

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Exactly What Misty Copeland Eats in a Day - ELLE.com