In its continued mission to foster aging in place, Parker Jewish Institute is enhancing its relationships with Naturally Occurring Retirement Communities (NORCs).

Supported by government funding, UJA-Federation of New York and other partners, including Parker, these communities typically encompass a sizable population of adults, ages 60 and older. These adults want to enjoy healthy, active, safe and independent lives in their neighborhood.

NORCs may be based in a single building or housing complex, or an age-integrated neighborhood, including those with single-family homes.

Parker works with NORCs in the region, including NORC WOW (Naturally Occurring Retirement Community With Out Walls), a program of Common point Queens NORC Supportive Services Programs, with offices in the Sam Field Center in Little Neck, where participants have access to Case Management Services, which include social work and nursing services.

With this partnership, Parker provides a myriad of services for older adults living in Floral Park, New Hyde Park, and Bellerose.

These offerings include in-home nurse visits, the monitoring of chronic health conditions and medications, immunizations and health screenings. Other services comprise health-care system advocacy, health and diet consultations, home safety assessments and caregiver education and support.

We are proud to partner with NORCs, in particular with Commonpoint Queens NORC Supportive Services Program, which is located right in our backyard, Parkers Assistant Vice President of Corporate Outreach Lina Scacco said. In these areas, senior residents can readily access the kind of services they may need to live independently for as long as possible. And through our relationships with NORCs, we can share information about additional Parker services, as well as other health care resources, they might find valuable -either for themselves or a family member, while at the same time help residents remain safely in their home.

Working with Licensed Social Workers and Registered Nurses, NORC WOW residents benefit from home visits, counseling and family support; long-term planning; information about Medicare, Medicaid, Medicare Part D, and related matters; and assistance with securing and understanding entitlements.

And there are additional advantages, including monthly luncheons, exercise and wellness classes, community seminars, intergenerational programs, volunteer options and assistance with maintenance referrals.

Many of these offerings, through Case Management Social Work Services, offered through the Commonpoint Queens NORCs, provide the welcomed opportunity to socialize.

Combining Social Work and Registered Nursing Services not only enhances the overall wellbeing of NORC members but gives peace of mind to the many independent residents that reside in those communities. They provide an extra level of support and resource that typically they may not have been aware of, as some of these residents are homebound and isolated. Its a partnership that promotes collaboration, teamwork and a stronger sense of community for all.

By partnering with NORCs, Parker helps older adults not only maintain their independence but also improve their quality of life. And by participating in the program, older adults avoid unnecessary hospital and nursing homestays.

Participants and their families also gain access to information about Parkers extensive community-based resources, including Social Adult Day Care, Home Health Care, Medical House Calls, Palliative Care and Hospice.

Submitted by the Parker Jewish Institute

Original post:
Parker Jewish Institute helps communities age in place - ROP Common - The Island Now

Lauren Quinn, University of Illinois Published 7:03 p.m. CT Nov. 5, 2019

Achieving an appropriate calcium balance in dairy cows is critical near calving, but not only to ensure a healthy transition to lactation.(Photo: Courtesy University of Illinois)

URBANA, Ill. Achieving an appropriate calcium balance in dairy cows is critical near calving, but not only to ensure a healthy transition to lactation. According to a new study from the University of Illinois, calcium added to acidified prepartum diets can improve a whole suite of postpartum outcomes, including lower rates of uterine infection and quicker return to ovulation.

We know that calcium metabolism in dairy cows is very important. Theres research saying that 50% of multiparous cows (those on their second or third pregnancy)suffer some sort of deficiency of calcium, saysPhil Cardoso, associate professor in theDepartment of Animal Sciencesat Illinois.

Cardoso explains that the common practice of feeding an acidified diet prior to calving forces the cow to manufacture and redistribute calcium from her bones. This activation of internal calcium production carries the cow through to lactation, when she resumes consuming calcium in her diet.

Producers commonly feed negative DCAD diets in the weeks before calving, usually supplemented with a small amount of calcium (1% of dry matter). The practice is typically enough to avoid full-blown milk fever, or clinical symptoms of calcium deficiency. But Cardoso says there has been little guidance on how much to acidify the diet to remobilize the optimal amount of calcium and avoid excretion in the urine. He also says no one has tested the effects of adding different concentrations of dietary calcium to the fully-acidified DCAD diet.

Calcium is important for many cellular processes. Without adequate calcium concentrations, tissues dont work optimally and are subject to inflammation and susceptible to disease. We wanted to test whether an increased amount of calcium 2% of DM added to an acidified diet during the last month of pregnancy could prevent those issues and lead to more favorable reproductive outcomes, Cardoso says.

His team fed 76 multiparous Holstein cows one of three diets in the month before calving: a control, non-acidified DCAD diet with no added calcium; an acidified DCAD diet (-24 milliequivalents per 100 grams of dry matter) with no added calcium; and an acidified DCAD diet (-24 milliequivalents) with added calcium at 2% of dietary dry matter. The DCAD formulation was mixed with typical forages and corn silage in prepartum diets. After calving, all cows were switched to a typical postpartum diet with 1% of dietary dry-matter calcium.

The researchers then monitored changes in the blood, uterus, ovaries, and pregnancy status at two and four weeks post-calving.

There was a tendency for cows fed the negative DCAD + calcium diet to get pregnant at a higher rate than cows fed the control diet, but we need to test that in a larger population to be sure of that result, Cardoso says.

What he is sure of is that cows fed the diet with added calcium took less time to ovulate and had lower levels of uterine infection than cows on the other diets. This was likely due to the fact that cows on the calcium-added diet had more tight junction proteins in the uterine lining; these proteins bind adjacent cells, preventing a leaky tissue that could allow pathogens to enter the bloodstream during calving.

Ours is the first study showing tight junction proteins even exist in the uterus of the dairy cow, and also clearly indicates that added calcium improves their number and function, Cardoso says.

Cows fed the calcium-added diet also had more favorable disease-fighting antioxidants in the blood and more glands in the uterine lining, which keep the organ clean and produce hormones that can kick-start ovulation. That could be why we saw better pregnancy rates, Cardoso says.

He points out that many producers have been using a negative DCAD strategy for decades, but arent acidifying the diet enough, taking it to only -5 milliequivalents and not adding calcium, or adding it at only 1% of dietary dry matter.

We are saying that you need to go to -20 milliequivalents and up to 2% of dietary dry matter for calcium, he says.

The message to the dairy industry is clear: A negative DCAD diet with added calcium is helpful not only to get through the transition to lactation. It can help improve future pregnancy outcomes in the herd. Cardoso wants to get the message to both nutritionists and veterinarians, who hed like to see talking to each other more often to create strategies for improved reproduction.

Read or Share this story: https://www.wisfarmer.com/story/news/2019/11/05/calcium-prepartum-diets-benefits-future-reproduction-dairy-cows/4164639002/

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Calcium in prepartum diets benefits reproductive health - Wisconsin State Farmer

Its almost inevitable that you've scrolled past a sweaty selfie of a friend, co-worker or high school classmate bragging about their WOD and professing their love for CrossFit.

CrossFit became a super popular workout a few years ago when box gyms began popping up not only across the country, but the world. CrossFit is practiced by members of over 13,000 affiliated gyms in 120 countries. In the U.S. alone, there are over 7,000 gyms offering the program. Its estimated that there are roughly 4 million CrossFitters, and its members are so devoted to the competitive approach to fitness that the community has even been described as cult-like.

With all this publicity, you may have wondered if this program could work for you. Before you jump into the box (ahem, thats CrossFit speak for gym), heres what you need to know about the workout craze and how to determine if it's right for you.

A form of high intensity interval training, CrossFit is a strength and conditioning workout that is made up of functional movement performed at a high intensity level.

These movements are actions that you perform in your day-to-day life, like squatting, pulling, pushing etc. Many workouts feature variations of squats, push-ups, and weight lifting that last for predetermined amounts of time to help build muscles. This varies from a traditional workout that may tell you how many reps to do over any period of time.

CrossFit Journal notes that the workouts are so effective because of their emphasis on the elements of load, distance and speed, which help participants develop high levels of power. The workout may utilize different equipment to accomplish this, including kettle bells, rowers and bikes, medicine balls, speed ropes, rings and plyo boxes.

CrossFit is similar to Orange Theory in that there is a standard "workout of the day" (WOD) that all members complete on the same day. The daily workout can be found on their website (which is always free), along with a guide to all the specialized lingo that is used. There is also a substitutions section on their FAQ page that suggests places to find level appropriate workouts. CrossFit is universally scalable and modifiable for all fitness levels, so it can be tailored to meet your goals and current fitness level, says Tracey Magee, owner and head coach of CrossFit Clan Performance Center.

You may have a preconceived notion of the type of person who belongs in a CrossFit gym (relatively young, jacked, etc.), but Tony Caravajal, certified L-2 CrossFit trainer with RSP Nutrition, strongly believes that CrossFit is hugely beneficial for the full spectrum of ages and athletic capabilities, starting with adolescents. CrossFit Kids classes are a fantastic way to help a child develop balance, coordination, as well as proper motor skills. He says that these skills are a fantastic way to put a child ahead of the game as well as instill a love for a healthily lifestyle.

Patrick Zeiher, owner of CrossFit Indian Trail, notes that one reason CrossFit is so beneficial for all ages is that the physical needs of a person vary by degree not by kind. We can literally have a 60-year-old athlete doing a similar variation of a workout as a 25-year-old competitive athlete, he says. Their needs don't vary by kind; in other words, they both need to be able to squat to a toilet, pick something up off the floor, or get themselves off the floor. The 25-year-old should just be able to do it all faster, says Zeiher.

Another essential element of CrossFit is the spirit of sports and competition. Many CrossFit gyms use strategic actions, like keeping a score board and posting winners to social media, as motivation rather than a reward system. So if youre someone who is motivated by competition to push yourself physically, CrossFit may prove a great exercise for you that drives fast results.

As with any high intensity workout, there is some risk involved. One study found that 20 percent of the CrossFit participants surveyed injured themselves while doing CrossFit endorsed workouts.

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The injury rate of CrossFit is about 20 percent, meaning 20 percent of people who perform CrossFit branded workouts regularly will be injured at some point, which is high for a recreational activity," says Cuyler Hudson, a physical therapist at Finish Line. "I personally see CrossFitters regularly in my physical therapy practice. Injuries will usually occur as an athlete fatigues, which causes their form to also fatigue, causing the load to be shifted from the areas it is supposed to be to areas that cannot handle the stress as well.

You may hear several acronyms and words thrown around during a class, either verbally or written on a board with the workout for the day. Here are some of the most common:

WOD: Workout of the Day

EMOM: Every Minute on the Minute

AMRAP: As Many Reps as Possible

Box: A CrossFit gym with the bare necessities to perform all the WODs.

Ladder: A series of exercises where you increase the number of reps by 1 each time they are performed. (i.e. 5 squats, then 6 squats, then 7 squats )

Zone Diet: The diet that CrossFit endorses. This diet is based on macronutrients.

SQ: Squat

PR: Personal Record. This refers to when you reach your personal best in a given exercise. For example, completing a certain number of push-ups in a minute.

Hero WOD: These workouts are named after first responders who have died in the line of duty. These workouts are especially difficult to remind CrossFitters of the sacrifices that these men and women made for their country.

Magee suggests that you communicate with your coach any limitations or restrictions you have, especially if youre just getting back into a workout routine or are a beginner. Once a person has been through their initial assessment, a qualified coach will help them determine the any modifications, such as particular movements or the volume of training for a particular workout, she says.

If you are a beginner, youre in luck. CrossFit accounts for this sector of the population. Some sort of beginner or foundations class is highly recommended for newcomers. In these classes, they'll learn the basics and improve fitness at their own pace. Once they learn the basic foundational skills and build their confidence, they can move into regular classes, explains Magee. A less experienced or very de-conditioned individual would be advised to start with fewer classes per week (usually 2-3), until their bodies have adapted to the new movements and the volume of training.

Even if you arent quite ready to jump full force into CrossFit, there are effective elements of the workout that you can incorporate into your current exercise routine.

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What is CrossFit? And is it right for you? Here's what you need to know - NBC News

How to Shake up Your Diet in Seattle - Thrillist Courtesy of Taylor Shellfish Farms

Keeping up with the latest and greatest of a citys food scene can take a toll on your body. Restaurant food in general runs a bit heavy and those Instagram darlings tend to be the kinds of menu items that particularly pack on the paunch. But Seattles idyllic setting -- nestled between the pristine waters of Puget Sound, the lush farmland of the Skagit Valley, and the acclaimed orchards on the east side of the Cascades -- provides the city with fresh ingredients that creative chefs can turn into healthful dishes without even having to try. Yes, Seattle is full of places where you can eat well while eating your way to wellness, and weve rounded up a few of our favorite dishes to set you on that path.

In some cities, the hot happy hour bar serves chicken wings or deep-fried cheese sticks. In Seattle, theres no better post-work snack than shellfish. Oyster happy hours abound around the city, and theres always at least one oyster on discount at Taylor, where there are also drink deals (from 2-5pm or 3-6pm, depending on location). But the real value is in the Salish Sampler (available at the Queen Anne and Bellevue locations), a giant platter that will lure your co-workers from their usual haunts with a variety of local oysters, chilled prawns, sliced sashimi, and whatever else is looking good at the raw bar. Because Taylor -- a fifth-generation shellfish farm -- also grows most of the shellfish themselves, its as fresh as possible, straight from low tide to the high bar tables.

Every meal at Vif, a wine merchant/cafe, feels like self care. Its the kind of place where people stop to chat with their barista or camp out for hours with their work -- everyday. In part, thats possible because its the kind of place where the food leaves you feeling great, both physically and about what you just ordered. That includes the most satisfying way to start the day: a bowl of green lentils enriched by a seven-minute egg plopped in the center and the tangy tangle of pickled fennel on top.

When people hear that the best ice cream in Seattle comes from a vegan shop, reactions tend to range from somewhat dubious to really, really sure that everyone is wrong. However, the textures and flavors pop in the nut- and coconut-based concoctions from this partnership between a pastry chef and a ballerina-turned-vegan cafe owner. But perhaps their most impressive feat of frozen dessert wizardry is the smooth sorbet with the richness of beet juice, sweetness of berries, and just that tiny hint of rosewater romance.

Ethiopian cuisine, of which Seattle has a fair amount, tends to go well with health-focused eating: the staple starch is injera, a bread made from the high-iron, gluten-free ancient grain called teff. Beyond that, a calendar full of fasts abstaining from meat and animal products in Ethiopian culture means that there are always tons of vegetarian -- and often vegan -- options on every menu. The vegetarian combo at Jebena, like at many places, includes a scoop of shiro wot (a garbanzo-flour stew), turmeric-tinted cabbage, red and yellow lentils, a clump of spinach, and a salad. But Jebenas versions of these foods, made from scratch by owner Martha Seyoum and her family, are easily some of the best in the city, with clear flavors and varied textures, along with her incredible service. Call ahead to request all-teff injera (gluten-free) or to see if shell be pouring coffee from the jebena, the traditional pot for which the restaurant is named.

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Southeast Asias vegetable-heavy cuisine creates an easy go-to for folks in search of a salad in Seattle. But among the wide variety of Thai and Vietnamese restaurants, this Rainier Valley gem has long stood out for its careful preparations of Isaan food -- the cuisine of Northern Thailand and neighboring Laos. But unlike the low-key versions of the hand-shredded underripe fruit salad youll find in Thai and Vietnamese restaurants, this Lao version packs a wallop of flavor with the addition of padaek, or fragrant fish paste.

Since well before the arrival of the ubiquitous poke bowl restaurants, this humble downtown lunch shop has served the best raw fish bowl around. While the menu includes a few dozen ways to order protein over rice, the hwe dup bap -- sashimi-style fish with spicy Korean sauce -- keeps things fresh and healthy. Every bowl includes lightly steamed vegetables and the option for brown rice instead of white (or double vegetables). While plenty of people in the always-long line (dont worry, it moves quickly) might be seduced by the meatier options, the raw fish tastes -- and feels -- the best.

Each of chef Mutsuko Somas bowls of soba noodles contain endless depths of comfort. Inspired by Washingtons big buckwheat crop, Soma returned to Japan to master the art of making noodles from its nutritious seeds. Now, at her Fremont noodle bar, she serves up bowl after bowl with subtle, savory broth. The menu changes with the seasons, but few of the noodle options rival the matsutake bowl, made from the earthy, elusive pine mushroom. Brightened with yuzu zest and filled out with mitsuba (a leafy green), and leeks, the bowl screams warmth without the unhealthfulness that usually accompanies so-called comfort foods.

The size of a large hallway, Anar is a juice bar and health-focused lunch spot from the same folks whose Mamnoon, Mbar, and Mamnoon Street have received much critical acclaim. But you dont hear much about Anar, and that has nothing to do with the quality. The little spot churns out fresh, cold-pressed juices and bowls of vegetarian Middle Eastern food, like a chickpea stew called balila. Spiced with cumin, turmeric, and Aleppo pepper, and brightened with lemon and fresh parsley, its thick and filling -- especially so with the optional dollop of yogurt.

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8 Healthy Dishes You Need to Try in Seattle - Thrillist

RICHMOND, Va. (CBS Local) A Virginia man has finally achieved his goal to work in law enforcement, but only after he made some major life changes.

Romar Lyle says he weighed a little over 400 pounds at his heaviest.

I got a degree in investigative forensics and it was just so hard to find jobs and figure out what I wanted to be, he told CBS affiliate WTVR.

Lyle was introduced to CrossFit while in graduate school. Combined with a healthier diet, he dropped more than 100 pounds.

I tried to apply to places, but I had to work on getting my run times down and getting my weight down, he said. By the second year, I lost about 130 pounds. Then I came to the academy with hard training and hard work, Ive lost another 34 pounds.

Last week, Lyle was one of 20 other cadets who graduated from basic recruitment class. He starts field training soon at the Richmond Police Departments Third Precinct.

Dont quit on yourself. Know that if you really want to do something, just set your heart to it, he said. Surround yourself with people who will support you, family and friends, and just remember that as long as you believe in yourself, no one can tell you who you are.

Hard work and determination have helped Lyle shed a total of 176 pounds but he still has another 24 pounds to lose to meet his goal.

Excerpt from:
Recruit Drops 176 Pounds To Achieve Dream Of Becoming A Police Officer - WCCO | CBS Minnesota

Paleo this and protein that and charcoal the other... What is it with all the food fads and why do they all cost so much money?

1. The great diet conWhen it comes to food fads, ridiculous diets have been front and centre for hundreds of years. Our world is groaning under the weight of faddy notions that promise to keep us leaner and younger and more beautiful for longer and in the US alone, the diet industry is said to be worth more than $70 billion (63bn) each year. Almost all that money is wasted.

Detox diets are where a big chunk of change is flushed away. Such diets are among the most ridiculous of faddy food trends because they promise to help us lose weight and detoxify our organs when they do nothing of the sort. The reality is that foods do not help bodies detox organs do that and no amount of celebrity endorsements will change that fact.

While detox diets are stupid they might not be the stupidest diet fads that have ever appeared on our table. More than 100 years ago the world was enthralled by something called Fletcherism. It was invented by Horace Fletcher who said if people chewed every mouthful of every meal exactly 32 times they would lose weight. The programme was obviously nonsense although some people may have lost weight because chewing each mouthful of food 32 times must have seen them lose the will to eat any more.

Silly diets were not the preserve of bygone eras and they still come thick and fast. It isnt that long ago that Robert Atkins was said by Time magazine to be among the 10 most influential people in the world. Atkins invented his eponymously named high-protein/low carbohydrate diet in the 1970s but it only really became a big deal in the last years of the last century. The diet so the narrative went allowed people to eat almost all the meat, seafood, eggs and cheese and other proteins they wanted but no carbs and not too many vegetables. Through a strict observance the weight was said to fall off. Did it work? Sort of at least in the short term but it also caused bad breath, tiredness, dizziness, insomnia, nausea and constipation and failed people in the long run.

2. Fryer tuckIn the 1980s almost every home in Ireland seemed to fall in love with the deep fat fryer and we all sought to replicate the greasy chipper experience in our own homes every day of the week. They were certainly fast and sort of easy to use and deep fat fryers were able to cook almost everything but at what cost to our hearts, waist lines, skin and taste buds? They were also hard to clean and smelled pretty bad too if they were mistreated. They are still in use but are nowhere near as popular as they were in the 1980s. It many cases they have been replaced by the likes of the Tefal Actifry which uses hot air and a tiny amount of cooking oil to deliver a passable version of chips without the grease or the smell.

3. Gadgets HellThere are scores of faddy foody things that promised to make our lives in the kitchen easier from the pressure cookers and SodaStreams of the 1970s to the spiralisers and the juicers of more recent years. But very few of them have delivered in the long term and the ones that have let us down all end up in that press in the kitchen where hope and ingenuity go to die.

4. Airline food on your couchThe idea of the TV dinner was sort of intoxicating in much the same space age way as instant mash and rehydrated peas were. You could get a hot and healthy meal to eat while watching the telly in minutes with absolutely no washing up to do at the end of it all. And not only that, the TV dinner would sort of replicate the experience of dining on aeroplanes by dividing your food into handy little compartments. The only problem was they were just a little bit revolting and not very healthy. While people still eat in front of the telly and still eat a lot of ready meals the TV dinners of times past are gone.

5. Meat freeNow, if you are vegan dont get cross. We know the path you are on is virtuous and we know you are making all sorts of sacrifices as a result of animal welfare concerns or concerns over the future wellbeing of the planet. And we are open to the idea that veganism is here to stay but when we see retailers and restaurants and manufacturers falling over themselves to hop on the plant-based bandwagon we cant help but think we are in the midst of a fad. It is possible to live a healthy and happy life by eschewing all animal products but it is very hard work and involves a lot more than just swapping out regular milk for an almond variety and cutting the sausages out of your diet. We suspect that many of the people who have declared themselves vegan in recent years will find themselves giving up when the going gets tough.

6. Doh! NutsHas there ever been a more mortifying moment in our history than when thousands of people appeared to lose the run of themselves in the queue outside that Krispy Kreme shop in Blanchardstown? It opened in September of last year and in its 12 months of trading here about 600,000 customers walked through the Krispy Kreme doors and bought around 6.6 million doughnuts making it the brands most successful store opening internationally. Many of those doughnuts were likely sold in the early days when a sort of collective madness saw the shop swamped by queues of cars and people day and night with many of those standing in line clearly unclear as to why they were there. That is the thing about fads, though. They can be inexplicable.

7. Cups runneth overAnd sometimes fads are very explicable. In an episode of Sex and the City which was broadcast in the US on May 10th, 1998, Carrie and Miranda spent 60 seconds sitting outside the Magnolia Bakery on Bleecker Street eating vanilla cupcakes and were guessing here talking about Carries love life and how she was getting on with Mr Big or Aidan or whoever. As soon as the programme aired people were queuing outside the Magnolia Bakery to be like Carrie and within months the cupcake had unseated the humble bun in bakeries across the world including Ireland. But it couldnt last and the cupcake was in turn unseated by doughnuts or cronuts or whatever youre having yourself.

8. Leave my coffee aloneCoffee has been a particular target for the fad makers. In recent years, trendsetters have sold us coffee made from beans excreted by animals and have added butter to coffee and marketed it as way to get more energy while simultaneously shedding the pounds. Charcoal has also been added to lattes in order to make help us cleanse. One thing all the coffee fads have in common is the price. They are all ridiculously expensive.

9. Pulled legsBarely 10 years ago, pulled pork did not exist in Ireland. Then it was suddenly everywhere. What looked like a mushy mess of meat was selling in high-priced restaurants and low-rent delis. It was all a long way from the North Carolina towns where it used to be made using the shoulder of a pig cooked slowly over barbecue coals until it was soft enough to be pulled into shreds and doused in barbecue sauce. You can still find pulled pork around the place but it is nowhere near as common as it was five years ago.

10. AvoFAD OhThe same cant been said for the avocado. While this fruit has been eaten by some people for many thousands of years, it only reached this part of the world in recent times and only exploded in popularity over the last decade. Marks & Spencer was one of the first supermarkets in Ireland or Britain to sell avocado pears and when they first appeared on its shelves in 1968 they were so alien to shoppers that one customer tried to serve them as a dessert with custard. Since the start of this century global sales have climbed by more than 400 per cent and in excess of 5 billion worth of them are now consumed each year. So many patients cut themselves slicing the fruit that some trauma hospitals have coined the phrase avocado hand for the injury. The British Association of Plastic, Reconstructive and Aesthetic Surgeons have even called for a warning label to be put on avocados.

The fruit was a staple in central America for centuries but a luxury item in the US. Then in 1926, a Los Angeles farmer called Rudolph Hass created a variety of avocado tree which grew a sweeter juicier fruit that was easier to grow, store and transport. It became known obviously as the Hass avocado and was all conquering and it accounts for more than 90 per cent of the avocados eaten. In the 1960s the avocado became more popular thanks to the increasing popularity of Mexican food and it became even more popular again in the 1990s when Sydney chef and restaurateur Bill Granger added lime, salt and chilli flakes to the mix and put it on toast and charged people a tenner for it.

11. QuinoaThe Incas who lived in Peru, Chile and Bolivia happily grew and ate quinoa undisturbed for many hundreds of years. They had plenty of it to go around. Then it started being exported to the US only in the 1980s and in the early part of the 21st century it was discovered by foodies who decided it was better than wheat, couscous or rice. Suddenly, the newly classified superfood was everywhere. It is probably more healthy than other options and it tastes grand but the heightened global demand has put pressure on many South American farmers to keep up. Many of them can no longer afford to eat their staple. Just imagine how wed feel if the hipsters of Portland stole all our potatoes?

12. Smells like protein spiritProtein balls, protein bars, protein shakes, protein bread, protein coffee, protein water, protein Weetabix? Is there nothing we wont add protein to nowadays? Apparently not. And it is not hard to see why. When the Box Says Protein, Shoppers Say Ill take it ran a headline above a Wall Street Journal article which was published six years ago and if anything our desire to have protein with everything has only intensified since then. The global protein supplements market is now valued at more than $12.4 billion each year. We do need protein but do we need so much of it to come from artificial sources and do we need to pay quite so much for it?

13. Palee oh noWho decided that it was a good idea to build entire diets around what our ancestors ate eaten during the Paleolithic era which stretched from about 3 million to 10,000 years ago. While there is nothing wrong with a diet which is made up of meats, fish, fruits, vegetables, nuts and seeds the food that could be sourced through old-school hunting and gathering there is something wrong with slapping the prefix paleo on to something and then charging us a premium for it. And were not mad about a programme that cuts out things such as cheese and bread. And apart from all that what was the life expectancy of the people who actually invented the paleo diet? Not many of them lived beyond the age of 30.

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Atkins, avocados and pulled pork: Some of the worst foody fads - The Irish Times