An engineered version of this Escherichia coli bacterium gets all the carbon it needs to grow from carbon dioxide, just like plants.

By Robert F. ServiceNov. 27, 2019 , 11:00 AM

Synthetic biologists have performed a biochemical switcheroo. Theyve re-engineered a bacterium that normally eats a diet of simple sugars into one that builds its cells by absorbing carbon dioxide (CO2), much like plants. The work could lead to engineered microbes that suck CO2 out of the air and turn it into medicines and other high-value compounds.

The implications of this are profound, says Dave Savage, a biochemist at the University of California, Berkeley, who was not involved with the work. Such advances, he says, could ultimately make us change the way we teach biochemistry.

Biologists typically break the world up into two types of organisms: autotrophs like plants and some bacteria that mostly use photosynthesis to convert CO2 into sugars and other organic compounds they need to build their cells. Meanwhile, the heterotrophs (thats us and pretty much everything else) get those building blocks from the organisms they consume.

Synthetic biologists have long tried to engineer plants and autotrophic bacteria to produce valuable chemicals and fuels from water and CO2, because it has the potential to be cheaper than other routes. But so far theyve been far more successful at getting the heterotrophic bacterium Escherichia coliknown to most people as the microbe that lives in our guts and sometimes triggers food poisoningto produce ethanol and other desired chemicals more cheaply than other approaches. Its not always cheap, however; these engineered E. coli strains must eat a steady diet of sugars, increasing the costs of the effort.

So, Ron Milo, a synthetic biologist at the Weizmann Institute of Science in Rehovot, Israel, and his colleagues decided to see whether they could transform E. coli into an autotroph. To do so, they re-engineered two essential parts of the bacteriums metabolism: how it gets energy and what source of carbon it uses to grow.

On the energy side, the researchers couldnt give the bacterium the ability to carry out photosynthesis, because the process is too complex. Instead, they inserted the gene for an enzyme that enabled the microbe to eat formate, one of the simplest carbon-containing compounds, and one other strains of E. coli cant eat. The microbes could then transform the formate into ATP, an energy-rich molecule that cells can use. That diet gave the microbe the energy it needed to use the second batch of three new enzymes it receivedall of which enabled it to convert CO2 into sugars and other organic molecules. The researchers also deleted several enzymes the bacterium normally uses for metabolism, forcing it to depend on the new diet to grow.

The changes didnt initially produce bacteria capable of living on formate and CO2, however. The researchers suspected the nutrients were still being directed toward its natural metabolism. So, they placed batches of the engineered E. coli in vessels that allowed them to carefully control the microbes diet. The team started with basically a starvation diet of xylose, a sugar, along with formate and CO2. This allowed the microbes to at least survive and reproduce.

It also set the stage for evolution: If any bacterial offspring acquired genetic mutations that allowed them to thrive on that diet, they would produce more offspring than those that didnt evolve. The researchers steadily decreased the amount of xylose available to the microbes as well. After 300 days and hundreds of generations of mutating E. coli, the xylose was gone. Only those bacteria that had evolved into autotrophs survived.

In all, the evolved bacteria picked up 11 new genetic mutations that allowed them to survive without eating other organisms, the team reports today in Cell. It really shows how amazing evolution can be, in that it can change something so fundamental as cellular metabolism, Milo says.

I bow to them for making it succeed, says Pam Silver, a systems biologist at Harvard Medical School in Boston, who devoted years to a similar project.

Scientists have previously developed dozens of tools to manipulate E. colis genes so that it produces different compounds, such as pharmaceuticals and fuels. That means researchers should be able to insert these changes autotrophic E. coli that eat formate, which is readily made by zapping CO2 in water with electricity. As a result, formate produced from wind and solar power could help engineered bacteria make ethanol and other fuels, or pharmaceuticals, such as the malaria-fighting drug artemisinin. Not bad for a makeover.

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This microbe no longer needs to eat food to grow, thanks to a bit of genetic engineering - Science Magazine

Photographs courtesy of Mareya Ibrahim/Eat Cleaner

Aliso Viejo resident Mareya Ibrahim is the author of Eat Like You Give a Fork: The Real Dish on Eating To Thrive, a book released earlier this year chock-full of nutrition advice and over 80 health-conscious recipes.

I really wanted this book to be a roadmap for people. I just want to help people get away from the confusion, says Ibrahim.

With over 26 years of experience in the food industry, Ibrahim is also a nutrition coach, chef, a podcast host of Recipes for Your Best Life, and founder of the patented produce wash Eat Cleaner. She has loved living by the coast and appreciates the Mexican influence on the Orange County food scene.

I kind of coined my culinary point of view MedMex because I really fused Mediterranean and Mexican cuisine a lot. Its kind of like my Mediterranean upbringing with my SoCal lifestyle. I have a lot of recipes in the book inspired by that fusion, says Ibrahim.

Ibrahim shares 5 helpful tips to living a healthier, more balanced lifestyle:

1 The 90/10 RuleYou have to have balance. I think the bottom line is if you eat in a balanced way 90 percent time of the time, you get to indulge some of the time and its good for you and important for you. The truth is one good meal wont make you healthy, and one bad meal will not send you into the abyss. Theres a science to how you combine your essential nutrients.

2 Eat small meals frequently.Eat small meals every 3 to 4 hours. One of the strategies in the book is an intermittent fast two days a week, so you just compress your eating window within an 8 hour window, but its not like youre fasting. I actually dont want people to fast where theyre not eating because it slows down your metabolism into thinking youre in distress. Chewing is important. Chewing triggers your metabolism to work.

3 Retrain Your TastebudsThe first step in the book is retraining your tastebuds because for a lot of people when you tell them, I want you to eat a lot of vegetables and leafy greens and theyve never really done that before, theyre gonna be like, Well, I dont like greens. You have to teach people to change their tastebuds so they crave different flavors other than salt and sweet. I want you to love produce just as much as you would love a cookie.

4 Build Sustainable HabitsMy approach is what you can do for life. I dont think you could do (diets like) Keto for life. Youd be depriving yourself of so much. I think that as human beings and as omnivores, we get a lot of choice. The truth is there really isnt one, restrictive diet that gets you to the finish line without making you feel like youre missing out on something. Just because youre taking out a food group doesnt necessarily mean youre eating better.

5 Eat With Other PeopleWhen you eat with other people, you eat 30 percent less because you eat slower. You get fuller faster, youre engaging in conversation. Its a different experience when youre eating alone. I want people to feel like food is the glue that brings us together. It doesnt have to be this scary, daunting thing.

Ibrahim also launched the 8-week, supplementary program Eat To Thrive that walks you through the process of eating cleaner. Find recipes, tips, her book, and more at @eatcleaner, eatcleaner.com, or mareyaibrahim.com.

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5 Health and Wellness Tips From Aliso Viejo Resident and Cookbook Author Mareya Ibrahim - Orange Coast Magazine

A USA TODAY motion graphic tallying up how many calories a typical Thanksgiving feast can add up to. By Ramon Padilla and Veronica Bravo, USA TODAY. Source USDA and Harriet Roth's Fat Counter. NOTE: Calories can vary depending on cooking preferences. USA TODAY

It's probably the last question you want to be thinking about on Thanksgiving Day:How many calories are you actuallyeating on Turkey Day?

Thanksgiving feasts aren't like a bag of Doritos or a bottle of root beer; nutrition facts aren't readily available and portion sizes tend to differ quite a bit. But while Thanksgiving feasts vary, there's generally one theme that holds true: People eat a lot on the holiday.

Accounting for appetizers and desserts, the average American consumes a little over3,000 calories and 150 grams of fatin a Thanksgiving meal, according to the Calorie Control Council. And that's without going back for seconds!

However you slice it, many Americans are taking in significantly more calories than they will actually burn off.

A 160 pound person would have to run at a moderate pace for four hours, swim for five hours or walk 30 miles to burn off a 3,000-calorie Thanksgiving Day meal, said Dr. Cedric Bryant, chief exercise physiologist at the American Council on Exercise.

As daunting as those physical tasks might sound,there are several thingsyou can do to combat the monstrous-size meals that don'tinvolve, say, hitting the pool for five hours.

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To compensate for the high-fat foods often served on Thanksgiving, the council recommends you plan ahead and target light, low-fat foodsfor the days following.

Thinking of starving yourself the morning of Thanksgiving? Think again, the council says. It's best to look for low-fat options for breakfast and lunch that day. Egg whites for breakfast followed by a salad for lunch, for instance, would make for a great start.

Expecting a crowd? A group walk after dinner can be great to connect with family and friends while getting some steps in. Or, if you're feeling up to it, a "Turkey Bowl" pick-up football game can burn off some calories (and ignite sibling rivalries).

Turkey Trots have made Thanksgiving Day the most popular day for a race in the U.S. That's according to Running USA, which reported that more than 1million runners registered to run or walk inraces of a variety of distances across the nation in 2018.

Finally, if your diet gets off track around the food-friendly holiday, don't panic!Having a thoughtful diet plan for the days before and after Thanksgiving gives you enough time to account for the day's festivities, the council notes.

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How many calories are in that Thanksgiving meal? (And what does it take to burn it off?) - USA TODAY

Curried lamb and apricot hummus and a side of zhug to spice things up. David Petkiewicz, cleveland.com

CLEVELAND HEIGHTS, Ohio -- Zhug has found steady business in Cleveland Heights' Cedar-Fairmount neighborhood on every night of its first week of business.

The new restaurant and bar, run by chef and restaurateur Doug Katz and director of operations Todd Thompson, doesnt take reservations, instead depending on the busy Cedar-Fairmount neighborhood to provide its customers. And so far, they said, new spot has been received well.

Zhug takes over the space formerly occupied by Liquid Planet, at 12413 Cedar Road, replacing it with a unique Mediterranean and Middle Eastern eatery. A full bar offers inventive cocktails, along with a complete wine and beer list.

The menus food options are all inspired by the name of the place: zhug, or a spicy Middle Eastern chutney made of serrano peppers and spices. Dishes are served family-style, and many of the individual plates -- which include hummus, kafta, squash donuts and more -- were inspired from a recent trip that Katz, Thompson and chef Andrew Mansour took to Tel Aviv, Israel.

It's the latest restaurant opening for Katz. Earlier this year, he opened a new concept called Chutney B. in Shaker Heights' bustling Van Aken District. He continues to run his longtime staple Fire Food & Drink, and Fire Spice Company. He's also the chef partner at Cleveland Museum of Art's Provenance Cafe.

We chatted with Katz and Thompson about the new restaurant, inspirations behind the menu, and their other business ventures.

Specialty drinks: The Gazoz #1, a non-alcoholic drink with Rooibos and hibiscus tea, lemon juice and honey syrup, and the Zhug #3, dry gin with fennel roots and fronds, Falernum, lime juice. David Petkiewicz, cleveland.com

Zhug is inspired by a trip to Israel. I was wondering how that travel has been used to influence the menu here, and at all your other restaurants as well?

Katz: "Before that -- at Fire [Food and Drink] -- we have an Indian clay oven, a tandoori oven, and so we've learned a lot about using spices in cooking. After opening Fire, I created a company called Fire Spice Company, where we toast and ground spices and put them in boxes with recipes. From that, we opened a new business this year called Chutney B. The focus in that is Thai, Indian and Morroccan rice bowls, using great curries and spice. We also top those bowls with chutney. The traditional Indian chutney would be hari chutney, but at that restaurant, we use zhug. It's a green chile chutney, with serrano chiles, green cardamom, lemon, parsely, all different spices.

"We decided that, here, we wanted to open a really fun bar room, a high-energy bar feel, and to focus on Middle Eastern and Mediterranean, because those were two areas where we hadnt really focused as much. Thats really what Zhug is about. We took a trip to Tel Aviv to really do some research and development on the idea, and every night we were saying to ourselves, when can we come back here and do it again? We did that, and I also went to Morocco last year, and we went to New Orleans, and I went to Denver, and we really explored Israeli restaurants. Were calling this Middle Eastern mezze, which is really just shareable food that you enjoy with your friends or other people."

A side of zhug to spice things up. David Petkiewicz, cleveland.com

Could you talk more about the menu -- highlights from it, things you want to mention?

Katz: "Noah Biddle is our bar manager, and he has created an amazing cocktail list. We have non-alcoholic and alcoholic cocktails. Todd [Thompson] has curated the wine and beer lists. Andrew Mansour is our chef. Both of us, for a year, have sat down and gone through so many iterations and so many ideas. Weve had so many tastings on the actual menu. I think whats important is having a mixture of meat items and vegetarian items and vegan and gluten-free. We tried to create a menu of about 30 items where people could mix and match things that go together. We have a lot of different vegetables. Well change the seasonal items, seasonally. We use a lot of local.

"We use local Miller Farm grass-fed beef for our kafta, which are little beef grilled patties served with feta and fennel and radishes. We have a braised lamb dish, local carrots from Rainbow Farm right now with hazelnuts and a coconut lime sauce. We have great octopus that we smoke in-house, and serve with potatoes and saffron aioli and olive tapenade. We have great bread to eat with all of it. We have a curried lamb hummus, with apricots. We have nigella seed and burnt onion hummus, all of course with a lot of different-flavored oils. We have desserts -- a mango sorbet with a chili syrup, and we have truffles. A tahini ice cream sundae with a ganache hot fudge and salted pistachios."

Thompson: "The reaction has been great. We were, of course, nervous about introducing this dining style, mixing it all together. Obviously there are places that already do that -- but, doing it the way we wanted to do it -- we werent sure coming from a background like Fire, which has a traditional way of dining, that our guests would be agreeable to it. But its been great, no problem at all. They really enjoy the idea of sharing food."

Local cracked wheat salad with shaved apples and carrots. David Petkiewicz, cleveland.com

It seems like at all your restaurants, there are all kinds of dishes to compliment dietary restrictions. Why is that aspect important to you?

Katz: "Its super important, and where were located, were right next to the hospital. People come to Cleveland to have their health checked. The amount of restricted diets, and the amount of care that people have for their diets is so important to our customers. Also, Mediterranean and Middle Eastern dishes tend to match well with these kinds of special diets that are current today."

Thompson: "Theres meat on the menu, but its not the focus of the menu. Even the meat dishes are not like a traditional 12-ounce pork chop with some potatoes and carrots. The meat is mixed in, but its not the focus. I really think thats where dining is heading, and I also think its environmentally conscious. That was not the main motivating factor, but it sure doesnt hurt. We feel good about that, and its also healthy. I think all but three things on this menu are gluten-free."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

I noticed the design is very different from what it used to be when it was Liquid Planet. Could you talk about the layout of the restaurant itself, and what youre going for with the design?

Thompson: "Kelly Shaffer is our designer, and what we really wanted to do when we came in here was accentuate the ceilings. It's a beautiful old building, and we really wanted to work with that. Instead of a new buildout, we wanted to use something that had some flavor to it, some history to it. I think the food does, too, so the space was important to that. We wanted to make it elegant, but also very friendly and open, with a cool vibe to it that accentuates that bar atmosphere. Something a little bit exotic -- not kitschy, but exotic."

Katz: "Weve had so many artists take part in the design. Kelly [Shaffer] brought team of people. Shred & Company built our bar, they did all of our steel work, the cart shelf, the tables, the front table, the shelves. Billy Ritter did a lot of the ceramic pottery, and if you look at the artwork on the walls, those are Billy Ritter pieces that have been photographed onto muslin material. Keith Arion built out the space. He lives in Shaker, and hes an amazing general contractor. He was really stress-free through the entire project."

Thompson: "That was a part of the collaboration as well -- local farmers, local artists. Shred & Company, you can tell by the look of the tables, that those are handmade by local people. It really shows, its worth the time, and energy, and investment to do that. I think it adds a great deal to the overall experience. Plus, theyre great guys. All the people we work with are so great, and just made the project that much more fun and energetic."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

In Cleveland Heights, Katz Club Diner was damaged in a fire five years ago. What's it like to open Zhug in this community, a couple of miles from the diner?

Katz: "Really fun. I live about five blocks from here and five blocks from the diner. We cater out of the diner and we just leased to Rising Star Coffee, so they're actually open in the front of the diner. And this is five blocks the other way, in this really vibrant bar scene with Vero and Parnell's and Nighttown and the Fairmount and Luna and Appletree Books. So to be able to open this kind of place in my own neighborhood is just so fun. It makes it so nice to live and work in the same area. We know that we can't go to Tel Aviv every week or every month, but now we've brought Tel Aviv to Cleveland Heights, and can remember that every day that we're working, and share that with everyone as well."

Thompson: "I mean, Tel Aviv and other elements through travelling is just so important, to see the elements that exist in different cities and whats going on, and mix that with the things that are exciting about whats going on in our own city, and put it all together to create this unique melange - it all comes together."

Katz: "When you go to a restaurant today, I think restaurants are about exploring culture. We have such diverse culture in Cleveland these days with all the cultural institutions, with the hospitals. I think to be able to eat in this way where youre sharing small bites of food -- instead of going to maybe a more traditional restaurant and ordering the first, second and third courses, its super fun to be able to do this as well, because its so new to Cleveland."

Thompson: "We wanted to work with that communal aspect of dining, and how that is so traditional in a lot of the world. Sharing plates, sharing foods, sharing flavors -- we wanted to put that into this type of atmosphere, so youre going to have good cocktails and walk around and talk to your friends. This doesnt have to be a fine-dining type of restaurant. I love those types of restaurants, but theyre very formal. This is completely the opposite of that."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

There are no reservations accepted here. Why?

Thompson: "I think reservations go hand-in-hand with fine dining. We wanted everyone to have an equal opportunity to eat here. With the neighborhood we have, its almost like an extended waiting area. If our bar is full, you can put your name on the list, and you can go to Parnells, or Appletree Books, and well text you when your table is ready. I think that just allows everybody an equal shot, and in a neighborhood restaurant I think thats important. If we take reservations, that means that the prime dining times, every night we would be taking reservations and that would mean no one could ever just walk up. We want that feeling -- that you could just walk up -- because were not fine dining. We can pull tables together, we can do whatever we need to accommodate whoever walks into the front door. Reservations are pretty staid. It makes for a pretty static environment. We want to make sure its open and fun, and that we have the ability to work with customers however they show up."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Earlier, you mentioned the Spice Company -- I think its interesting how you bring a ton of flavors to your restaurants, but youre also bringing these flavors into peoples homes. Could you talk about the success of that?

Katz: "Its a product we created. Its not the thing I spend most of my days on. Around the holiday time, it becomes more popular. Whats nice is, we sell them at Fire. Whenever people walk in and are visiting from out of town and experiencing some food item, on their way in or out theyll buy them for their friends. Its a nice thing, were able to give people something. I havent written a cookbook; I look at that, sort of, as my cookbook."

Like mini-cookbooks.

Thompson: "But theyre interactive. You get to do it."

Katz: "And we can give people the techniques we use in the professional cookbook to use at home."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

How is everything going at Fire, and at Provenance?

Katz: "Really great. We have a team of close to 90 people now. We are so lucky we have an amazing management team. Weve grown in a very calculated way, where we have people taking new positions on where theyve been with the company for a while and we can really nurture their development. It allows us to stay strong at Fire, it allows us to stay strong in the other places. Provenance is run by Bon Appetit, Im the chef partner, so it doesnt put as much strain on the operation, though it does take up some of my time."

See more photos of Zhug below.

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Specialty drinks: The Zhug #3, dry gin with fennel roots and fronds, Falernum, lime juice and the Gazoz #1, a non-alcoholic drink with Rooibos and hibiscus tea, lemon juice and honey syrup. David Petkiewicz, cleveland.com

Zhug

Doug Katz talks with guests. David Petkiewicz, cleveland.com

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Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

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Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Smoked pastrami short rib with celery root and red kraut. David Petkiewicz, cleveland.com

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Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

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Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

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Squash "donuts" in a crme anglaise, blood oranges. David Petkiewicz, cleveland.com

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Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

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Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Curried lamb and apricot hummus. David Petkiewicz, cleveland.com

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Warm white beans with local tomatoes, basil oil and garlic aioli. David Petkiewicz, cleveland.com

Zhug

Editor's note: A quote in this story previously mistakenly listed an ingredient as "curry chutney." It has been corrected to "hari chutney."

For photos and videos on the extraordinary food and drinking scenes in Northeast Ohio, follow @DineDrinkCLE on Instagram.

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Zhug bursts with Mediterranean flavors in Cleveland Heights: Q&A with Douglas Katz and Todd Thompson - cleveland.com

In 2009, Ben Davis of Livonia, Michigan, was told he would never have a pain-free day again.

After multiple U.S. Army combat deployments throughout the Middle East between 2003 and 2009, Davis had sustained injuries throughout most of his body. He broke both of his wrists and hands, both clavicles, and numerous ribs; damaged his intercostal cartilage along his ribs; suffered bursitis in both shoulders; and sustained stress fractures in both of his feet. He lost significant hearing in both ears and had bilateral tinnitus (ringing in the ears). He was also diagnosed with PTSD and had a mild Traumatic Brain Injury (TBI).

According to Davis, who is now 39, these injuries were common, if not expected, in the military.

Its to be expected when you are in an environment where you are told that if you seek help, then you are weakand no one ever wants to be considered to be weak, said Davis. In our free time, we were encouraged to do hand-to-hand combat training with each other. When you werent doing that, you were working out or finding other ways to beat your body up. You just live in pain and deal with it.

It wasnt until he finished serving and moved back to the U.S. in 2009 that he fully comprehended the damage it had done to his body. The most severe injury that he sustained was to his hip, which he described as being nearly destroyed. It was so bad that doctors in Washington, D.C., told him he might never run or jump again, and that daily pain was inevitable.

When Davis was prescribed a cocktail of prescription pills to treat the pain as well as depression, anxiety, and insomnia, he was wary of the effects of depending upon medications for daily functioning.

From 2008 to 2011 I lost 13 friends to suicideguys just like me with similar injuries, said Davis. I didnt want to end up like that and I didnt know what was causing them to, but I knew that all of the medication probably wasnt a good thing.

Without the medication, however, Davis was constantly in pain and at a loss for solutions. Searching for answers, he enrolled in Wayne State University in Michigan to study kinesiology, with a research emphasis on non-pharmacological interventions for PTSD.

Though he was learning more about movement science, by 2017, Daviss own fitness was falling by the wayside. His sedentary lifestylewhich was prompted by chronic pain and little energy, due to depression and anxietyresulted in steady weight gain, and he eventually reached 400 pounds. At this point, Davis was desperate to try anything to get back the body he once had as a soccer player and soldier.

By accident, he came across the Keto diet, which emphasizes foods that are low in carbs and high in fats. Upon further research, he was surprised to find research that suggested the diet might be beneficial in treating PTSD and having positive effects on TBIs.

After adapting to the Keto diet, Davis lost 100 pounds in nine months, had significantly diminished pain, and his brain felt sharper. With his newfound energy, he began to exercise again, starting with light yoga and calisthenics, and eventually, he started to run.

By the end of 2017, Davis was able to run 10 miles continuously. The immense improvement that had happened in Daviss life got him thinking that if diet and exercise had changed his life, it might help the lives of other vets too.

This year, Davis decided to take on a ultrarunning challenge that would encourage others like him to combat the physical and mental effects of war with exercise, plus raise funds for nonprofits that help veterans. Earlier this fall, he started a Fundly page to raise money for Victory Gym VHC, Team RWB, and Arsenal of Hopeall of which provide services to veterans. Then on November 8, Davis he completed a 22-hour run in Livonia, Michigan, clocking 107 miles.

The 22 hours is significant because there are 22 veteran suicides per day, said Davis. I wanted to run it around Veterans Day to raise awareness for a few organizations that promote veteran recovery through physical activity, as well as to show both veterans and regular people that even with a PTSD diagnosis, you can achieve great things.

Ben Davis

Davis began training for the 22-hour challenge in July by running twice a week (no more than 10 miles each time), weight lifting three times a week, and doing yoga on three or four days per week. He eventually increased his mileage to 40 miles per week in August, then continued to maintain relatively low weekly mileage supplemented by yoga through the fall.

[Stay injury free on the road by getting on the mat with Yoga for Runners.]

Of the nonprofits he was raising funds and awareness for, Davis is most excited about Victory Gym, which offers one-on-one health coaching, rehab, and personal training free of cost for more than 1,000 veterans in the area.

Despite being hypothermic and dehydrated, Davis kept at it for the full 22 hours. His total mileage was almost 50 miles more than his previous record of 100k (62 miles).

I could not have done that if people didnt just show up throughout the 22 hours and say, Hey, Im here to run with you, said Davis. I was never alone that entire time.

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Michigan Veteran Runs 22 Hours to Support Others Living with PTSD - runnersworld.com

A relatively new, trendy cosmetic procedure called CoolSculpting promises permanent fat reduction in specific areas. Seen as an alternative to liposuction, the non-invasive technique reduces fat cells in targeted areas. TODAY anchors Savannah Guthrie and Jenna Bush Hager gave CoolSculpting a try in 2018.

The procedure, also known as cryolipolysis, is described as safe, with little recovery time in most cases. TODAY Health spoke to several doctors and practitioners to find out more about the treatment.

The treatment is "literally freezing your fat cells" and destroying them, according to Lindsay Malachowski, the director of operations at SKINNEY Medspa and Wellness who oversees three locations where CoolSculpting is performed.

The treatment uses very low temperatures, or cryotherapy, to destroy fat cells. Research into the topic began, according to Malachowski, when scientists noticed that children who sucked on popsicles would develop cheek dimples, a sign of fat breakdown. After years of research and use, she believes it is "the most effective, non-invasive fat reduction treatment that exists on the market."

CoolSculpting can only work on certain body image concerns, Dr. Vince Poblante, a plastic surgeon at the Cleveland Clinic, explained. Something like significant excess skin cannot be solved by CoolSculpting, but targeting fat in specific areas is an ideal way to use the procedure. Patients typically come to him looking for advice on body contouring and he explained that patient selection is a key part of the process.

Malachowski compared the procedure to a spot treatment.

"We cannot spot treat through diet and exercise alone," she said.

The procedure can be costly both Malachowski and Poblante cited thousands of dollars for procedures and insurance carriers do not cover it, Poblante said. The advantage is that the results are permanent and the treatment is non-invasive and requires very little recovery time.

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Almost any body part with excess fat can be coolsculpted and popular areas include the abdomen, the arms or the chin, according to Malachowski.

Poblante told TODAY what the process typically entails.

"Once a patient is approved for CoolSculpting, they'll show up, they'll be marked," he explained. "The applicator, or the template, is applied onto the patient."

The handheld applicator is a device that applies controlled cooling to the targeted fat areas. Practioners will then move a it over the skin of the area, administering suction and cooling technology.

The procedure lasts about 45 minutes per area, according to Poblante. It's possible to do two body areas at once - such as both hips - and Poblante said that that's typically advantageous, since it saves time.

The FDA cleared CoolSculpting in 2012, initially for use in abdomen and flank areas before clearing it for multiple spots on the body. Clinical trials have confirmed the overall safety of the treatment.

According to Malachowski, the most common side effects are things like swelling, redness, soreness, numbness, tingliness, or discomfort, but those symptoms should all fade within a few days.

"There's little to no downtime," she explained. "Most people are a good candidate for the procedure."

According to the American Society of Plastic Surgeons (ASPS), there is a rare complication that occurs in less than one percent of procedures where patients will be affected by something called "paradoxical fat hyperplasia." In these cases, there will be an "unexpected increase" in the number of fat cells.

According to the ASPS, this complication is three times more likely in men than in women, and is seen more in patients of Hispanic or Latino descent. The complication can be fixed with liposuction.

There are some cases where a patient may not be able to undergo the procedure, such as if they are on a medication that could conflict with the treatment, have a condition that will put them at risk, or if they have had a hernia in the affected area.

Patients don't see results right away. According to Malachowski, it takes about two or three months for patients to see noticable results, and some body areas may require multiple rounds of treatment to fully complete. However, areas can be retreated after just four to six weeks, depending on the case.

"When we meet with someone, if you have two or three inches of tissue in an area that you're looking to reduce, you may need two or three treatments in that area if you're looking to reduce almost all of that tissue there," Malachowski said. "We try to be really honest and really explain to people how much treatment they might need."

Poblante said that generally, he recommends two treatments per area.

"It's not an overnight thing," he explained.

However, the results are typically in line with what patients expect, he said. Malachowski said that a treatment typically removes between a half an inch and one inch of fat from the targeted area.

Poblante said that it's important for patients to determine their own needs, as well as research their doctors, when considering CoolSculpting.

"They should get an honest and realistic evaluation and recommendation," he said.

Follow TODAY Health and Wellness on Facebook and subscribe to our newsletter "One Small Thing" for easy tips to improve your life every weekday.

Continued here:
What is CoolSculpting and does it work? Doctors weigh in - TODAY

Go ahead, eat that slice of pie. Just make healthy choices when it comes to most of your meals.

If you've found yourself typing "how to avoid holiday weight gain" into the Google search bar this year, know that you're not alone: Research shows that between mid-November and mid-January, adults tend to gain weight, even those who actively attempt to lose or maintain their weight. And while it's definitely not the end of the world if you gain a few pounds this holiday season -- a couple pounds is nothing compared to the lifelong happy memories that come out of food-centric gatherings -- you can take some steps to minimize the pressure you feel around holiday food.

One of the biggest problems for many people is the development an all-or-nothing mindset: Give up on your healthy eating efforts all together and "get back on track" when the New Year passes, or spend the holiday months in fear of food, refusing dessert at every function.

In reality, you can remove yourself from both of those categories, because it's totally possible to stick to your healthy eating plan (and avoid a food coma) while fully enjoying the food and festivities this Thanksgiving.

Use these nine tips to make all holiday gatherings stress-free, when it comes to food. But don't forget to also read up on how to avoid that dreaded food coma (aka holiday hangover) and plenty of other tips for keeping relaxed during one of the busiest and most stressful times of the year.

There's no better way to share your healthy intentions with friends and family than by making them a nutritious meal. These days, you can find all sorts of healthy recipes online that comply with any diet you can think of. For example, try these paleo Instant Pot recipes or these Whole30-compliant dishes.

Oh, and if you're looking to save a little money on the healthy ingredients you need, here's how to navigate Whole Foods (and other grocery stores) for the best deals.

Eating while distracted can have a big impact on your weight and overall health. That's not to say you must eat alone and in silence all the time (because, boring), but you should make it a point to pay attention to your food.

Appreciate the scents, tastes and textures while you're eating, as well as the environment you're in and the people you're with. You might just find that mindfulness helps you eat less.

If there are two hotspots for holiday treats, kitchen counters and office break rooms take the cake -- literally. It's so easy to grab a handful of whatever treat is lying around as you walk by, but resist the urge. You'll enjoy food more when you actually sit down to eat a meal rather than shovel mouthfuls on the go, anyway.

During the holidays, treats are readily available and easily swiped from kitchen counters. Resist the urge to grab one on-the-go and instead enjoy it with or after a meal.

Ever notice how you crave sugary or salty foods when you're exhausted? That's not just in your head: Lack of sleep can seriously alter your appetite. Research shows that poor sleep is associated with increased food intake and an increased risk for weight gain, so make sure you're getting enough Z's at night.

During the holidays, all of our normal duties and responsibilities are compounded by holiday shopping, extra cooking, caring for children who are out of school, hosting guests and attending functions. If it all feels like too much, it probably is. Try to carve out some time for yourself and decompress -- high stress is linked to overeating, especially of hyperpalatable foods, which tend to be high in fat and sugar.

Of all the macronutrients (protein, carbs and fat), protein is the most satiating. Studies suggest that eating lots of protein can reduce your appetite and assist in both weight loss and weight maintenance -- so don't feel bad about going back for seconds on the turkey.

Filling up on turkey and veggies is never a bad idea -- protein and fiber help keep you full.

Fiber helps keep your digestive system regular and, like protein, helps to keep you full. Fiber-rich foods also tend to provide fewer calories with more volume, meaning you can become satisfied on fewer calories.

For example, one cup (about 100 grams) of broccoli contains just 31 calories and offers 2.4 grams of fiber. Fibrous foods like veggies and whole grains also provide vitamins, minerals and antioxidants to keep you healthy.

Going to the store while hungry may result in you doing a real-life version of the shopping cart dance: swiping anything and everything off of shelves as you walk by. This is extra risky during holiday season, when the aisles brim with cookies, cakes, candy and other treats.

Make an effort to eat a snack or meal before grocery shopping, so you don't end up with a cart full of peppermint patties and snickerdoodles -- you'll save money and calories.

A taste test or two can make turn a good meal into a fantastic one. However, when you're hungry, a couple of taste tests can easily expand into what would constitute an entire meal. Fight temptations to prematurely eat the meal you're cooking by having a snack before you set up shop in the kitchen. Bonus points if it's got fiber, protein or healthy fats that keep you full.

Taste testing your holiday meals is all good until you've eaten enough to constitute a whole meal. Try to avoid cooking on an empty stomach so you can save room for the real deal.

During the holiday season, it seems like every weekend (and many weeknights) are scheduled with get-togethers, from friendsgiving to work parties to family functions. All of these events usually involve alcohol, and I'm not talking skinny margaritas.

Nope, it's all eggnog and spiked hot chocolate and pecan pie martinis. While one or two won't make or break your diet, try making simple drinks of liquor, a low-calorie mixer and berries or citrus. For example, vodka and sparkling water with smashed raspberries and blackberries makes for a refreshing, low-calorie (and pretty!) drink.

Sometimes your body sends your brain hunger signals when you're actually just thirsty. There's no one-size-fits-all number for water intake, but a good approach is to drink at least 8 ounces of water every one to two hours, and more if you exercise. Staying hydrated can fend off false hunger cues and prevent you from eating food you don't really want or need.

If you often find yourself dodging comments like "That's all you're going to eat?" or "Really, no dessert?," tell friends and family when enough is enough. No one should have to endure shame for their diet preferences, whether they're eating healthy or not. Don't let judgement of others sway you -- stick to your guns and eat the way you want to eat.

Even if you are on a diet, allow yourself some room for indulgence if you want to. It is the holidays, after all, and it's not every day you can eat Grandma's homemade pumpkin pie. You shouldn't feel guilty about enjoying the foods you love while spending time with people you love. Plus, restricting yourself from certain foods can lead to you wanting those foods more and eventually overeating them.

You can trick yourself into eating less by using smaller plates and bowls. People tend to fill up their plates no matter the size, so you may end up packing a larger plate with way more food than you need. This trick also works if you love to go back for seconds -- if your first plate was small, going back for seconds won't necessarily derail your healthy intentions.

If you're really serious about sticking to your healthy routine during the holidays, plan ahead for events. For example, if you're going to a sit-down dinner at a restaurant, look up the menu online beforehand. This gives you a chance to spend time looking at ingredients and nutrition facts, rather than choosing a meal under pressure at the restaurant.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

Originally published earlier this month.

See the original post here:
Healthy holiday tips: Eat what you want this Thanksgiving without skipping dessert - CNET

Updated November 26, 2019 10:03:23

A ground-breaking study of 6,000 Australians is assessing whether diet and exercise can dramatically reduce a person's risk of developing dementia and potentially reverse some of its symptoms.

The Maintain Your Brain study is assessing people across New South Wales aged between 55 and 77 in an attempt to help prevent cognitive decline, and eventually dementia.

Participants are required to improve their nutrition by eating a plant-based Mediterranean diet and keep active with a series of simple exercises, as well as take part in brain training and mental health exercises to improve cognition.

Henry Brodaty, from the University of NSW, is leading the trial at the Centre for Healthy Brain Ageing and said its goal was to find proven ways to prevent memory loss.

"People are frightened by this," Professor Brodaty said.

"If we do surveys of people over 65 what are they most worried about in the world?

"It's not the economy, it's not the climate, it's about their health.

"It used to be cancer, now it's dementia.

Elisabeth Goldsmith, 76, is part of the trial.

"I am hoping [it] will mean that we won't go down the path of dementia." Ms Goldsmith said.

"It's been hard work, the brain part.

"I'd think, 'wow, I'm getting on top of this,' [then] they'd make it harder, so you're constantly, constantly pushing."

"But I think if we put the effort in, we shall get the benefits out."

Ms Goldsmith is a full-time carer for her 85-year-old husband Geoff, who is vision impaired.

"What we seek to keep as long as possible is quality of life," she said.

"If we don't have quality of life, there's not much left."

The study comprises four key lifestyle-based modules. For participants to be eligible they must be eligible to complete at least two.

The Australian study builds on the Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER) which involved 1,200 participants being tested in similar modules.

Michael Woodward a leading dementia expert with Austin Health said he believed lifestyle changes could reduce the risk of dementia by about 40 per cent.

"That includes adequate amount of exercise every day, keeping the brain active, keeping socially interactive, making sure that we have a good diet and monitoring and treating our cardiovascular risk," Associate Professor Woodward said.

"If it's bad for your heart, it's also bad for your brain."

Professor Brodaty said changing people's behaviour was difficult.

"People will keep eating and they want to lose weight but they can't do it, people can't motivate themselves to do exercise," he said.

"But if we give them a program where they can do it, epidemiological evidence tells us that they are less likely to get cognitive decline."

The diet includes olives, chickpeas, chicken, fish and very little red meat.

"We eat a lot of tomato dishes and olive oil is paramount," Ms Goldsmith said.

"Since being in the trial, we have a huge amount of green vegetables and eat a salad every day.

"We have spinach galore from the garden, broccoli, whatever's growing at the time."

Ms Goldsmith said she was already feeling the benefits of being in the study.

"I concentrate better, and I have lost nearly 2 kilos," she said.

"I really feel it's helped a lot because it's a time of life when we should be slowing down and ageing, but I feel I've got energy."

Professor Brodaty said the idea was to get friends and family helping with the exercises.

"The beauty of an internet-based approach is that anyone, anywhere in the world can do it," he said.

After three years of the Maintain Your Brain trial, researchers will measure people's brain function and see how many have developed memory loss.

The results are expected in about two years.

Topics:alzheimers-and-dementia,diseases-and-disorders,health,medical-research,lifestyle,older-people,australia

First posted November 26, 2019 03:43:42

Read more:
Fear of dementia overtakes cancer for older Australians, as new study looks at lifestyle and diet options - ABC News

Editors note: Even the most devoted Thanksgiving turkey enthusiast eventually needs a change of protein. To that end, Rivard Report staff roamed the city to find hidden gems, longtime local favorites, and other independent eateries that serve slices of San Antonios manifold cultures. For more stories in our Escape the Turkey series, clickhere.

If you didnt know to look for the place with the sunflower mural on its wall, you might pass right by the Sweet Yams restaurant on Cherry Street in a tiny, bright-yellow building on San Antonios East Side.

Inside the building, delicious smells and a friendly atmosphere filled the small space on a recent Tuesday afternoon, as owners Shannon and Gus Bard greeted regular customers by name and served plates piled high with vegetables and lean meats.

Signs in the front advertise the restaurants organic, gluten-free, vegetarian and even vegan options, but that doesnt mean a meat-loving customer cant find something on the menu.

I dont consider us the health food, but the transitional diet, said Gus, the chef and culinary artist behind the restaurants unique flavors. You can get your delicious food, get your delicious meat, but its not the heavy stuff. The chicken is clean. Theres no pork or any red meat on the menu.

Jennifer Norris for the Rivard Report

Sweet Yams, an organic, health-themed restaurant with vegetarian and vegan menu items, is located on Cherry Street on San Antonio's east side.

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Jennifer Norris for the Rivard Report

Gus and Shannon Bard, husband and wife and co-owners of Sweet Yams, stand in the entrance to their restaurant.

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Both the Bards are vegetarians themselves and firmly believe its the healthiest option for a diet, but they are on a mission to help people eat better and recognize it might take some incremental adjustments.

Really our mission is to bring healthy, delicious food and not compromise on taste or anything, and just make it affordable and accessible for everyone, Shannon said.

The couple, who met while working at another restaurant, opened the storefront operation of Sweet Yams in 2012, but their online food ordering and delivery service had been around since 2011. They chose the name based on the fact that yams, which are closely related to sweet potatoes, are one of the most nutritious vegetables, Shannon said.

The restaurants location on the East Side was ideal, Shannon said, because its a food desert. But she and Gus consider the whole city of San Antonio to be basically a food desert because of the lack of healthy restaurant options.

In the whole city, I know of maybe five healthy restaurant options, Gus said. And thats out of [thousands of] restaurants.

Gus said he became passionate about healthy eating around 20 years ago when both his mom and sister died of cancer within a year of each other.

Cancer was kind of made to us to seem like this mystery disease that appears, and its just going to take your life, and there was no way to win, and that just didnt make sense to me, Gus said. Thats when I started doing research and found that nutrients can solve about 95 percent of the things we deal with.

Jennifer Norris for the Rivard Report

Gus Bard, the chef and creator of Sweet Yams' unique menu, waters the plants on the back patio after the restaurant closed for the day.

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Jennifer Norris for the Rivard Report

A lemon tree grows on the back patio of the Sweet Yams restaurant.

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Gus believes the barbecue culture in Texas, as he refers to it, makes it hard for Texans to break with meat, and has slowed down the progress he and others have made toward getting people to make healthy food choices.

You can become vegetarian; its just all about flavoring, he said. Its not that people dont want to eat vegetables, they just cant figure out how to make vegetables taste good.

But Gus has figured it out, Shannon said, after about 10 years of working on perfecting his special spice blends and sauces. The two main seasonings his food is famous for are the blackened seasoning and one that she and Gus jokingly refer to as the Jesus seasoning.

Jesus is the main seasoning, but we call it Jesus because its the perfect spice, she said. You can use it on anything and its going to taste delicious. You put it on salmon and its going to taste different than if you were to put it on chicken or vegetables. It just pairs well.

Theres no doubt that their loyal customer base agrees that Gus has found the right mix of delicious and healthy.

Marcia James was at the restaurant on Tuesday to pick up one of her favorite meals, the Lemon Chicken, for lunch but had also ordered enough for her and her husband to have dinner that night and some more for the next day. She had even ordered cupcakes for co-workers who are crazy about Sweet Yams desserts.

Oh my God, I have her on speed dial, James said, referring to ordering takeout from Shannon. Ive gotten other people hooked on this place now, too.

Jennifer Norris for the Rivard Report

Bethany Overzat, left, and Cloud Naranjo enjoy a salad and lemon garlic salmon on the back patio of the Sweet Yams restaurant.

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Jennifer Norris for the Rivard Report

A chef's special includes organic brown rice, red beans, avocado and mixed veggies in a spicy marinara sauce.

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James said she is a believer in the power of organic and healthy food to heal. She said she was very sick with an autoimmune disease about 10 years ago when she decided to try a gluten-free and organic food diet, and the change in her wellness has been dramatic.

My antibodies that were attacking my thyroid are down, so I know that it has to do with what were putting in our mouths, she said.

The Bards have worked hard to improve the building by adding a dining area next to the kitchen and an outdoor eating area in the back. The garden area they created from two parking spaces will be the spot for the restaurants new vegan evening dining hours, called Solstice, beginning in 2020.

The restaurant is technically an open-air restaurant right now as most of the walls are just made of screens, but thats another thing thats about to change in the coming year with a remodeling of the dining area already underway to add real walls and air conditioning for those hot San Antonio summers.

Shannon estimated they are able to source about 30 to 40 percent of their food locally, and some of it comes from their own gardens. The new patio area they created houses lemon, avocado, and mandarin orange trees, as well as spices, such as basil and dill plants. Around the parking lot, Gus has built boxes for growing vegetables and plans to add more next year.

But ultimately Sweet Yams is about the food and not the interior, Shannon said.

A lot of people would say this is like a diamond-in-the-rough or a hole-in-the-wall kind of thing, she said. We dont care about dcor. You go to the restaurant because its good food, so thats really our focus.

As for those families who love the idea but think they could never afford to be vegetarian, Gus recommends going back to what he calls the real, economic originals of beans, rice, and potatoes.

People always say, Oh, its so expensive to eat organic or vegetarian, he said. Meat is expensive. You take the meat off your shopping list, [and] youve got a lot of leftover space to play with.

But in the end, Gus doesnt believe that anyone really needs the meat they think they crave.

We dont tend to want meat, we want the bite, he said. Meat makes you feel heavy, tired, youve got to sit down. Youve usually got some cramps going on. What were looking for is more of a bite, and you can get the same thing from a portobello mushroom.

For San Antonians who want to take a break from the meat this Thanksgiving, Sweet Yams will be open on Friday and Saturday of Thanksgiving week.

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Escape the Turkey and the Meat With Sweet Yams' Plant-Based Offerings - Rivard Report