A recent review searches for links between dietary choices and prostate cancer. The authors conclude that there may be an association between plant based diets and a decreased risk of prostate cancer, as well as a link between dairy intake and increased risk.

According to the National Cancer Institute, there will be an estimated 174,650 new cases of prostate cancer in the United States this year.

In the U.S., about 11.6% of men will receive a diagnosis of prostate cancer at some point during their lifetime.

As with other types of cancer, scientists are still uncovering the full range of risk factors for prostate cancer.

Some scientists have turned to nutrition, but for various reasons measuring the effect of the diet on disease is notoriously difficult. As one example, food intake can fluctuate wildly from day to day, month to month, and year to year.

Also, certain dietary habits tend to tie in with lifestyle factors that influence health. For instance, someone who exercises regularly is also generally more likely to eat healthfully. These associations make it difficult to unpick whether it is lifestyle, diet, or both that have a protective effect.

For these reasons and many more, studies investigating the links between prostate cancer and diet have produced conflicting results.

Recently, researchers from Mayo Clinic in Rochester, MN, carried out an extensive literature review in an effort to cut through the noise. They published their findings in The Journal of the American Osteopathic Association.

According to the authors of the latest study, there is some circumstantial evidence that diet might influence prostate cancer risk.

They note that Western countries have much higher levels of prostate cancer than Asian countries, where people consume much lower levels of dairy.

Also, they explain that "decreasing mortality rates in the U.S. for several common cancers, including [prostate cancer], coincides with decreased meat and dairy intake and increased plant based food consumption."

Of course, these correlations do not prove that dietary choices can influence prostate cancer risk. As the authors explain, the decrease in the mortality rates of cancer might be, at least partly, thanks to improved cancer screening and treatment. However, they believe that these correlations merit further scrutiny.

To investigate, they carried out a review of relevant studies that researchers published between 2006 and 2017. In all, they examined 47 studies, which included more than 1 million participants. The authors outline their overall findings:

"Most studies showed that plant based foods are associated with either decreased or unchanged risk of [prostate cancer], whereas animal based foods, particularly dairy products, are associated with either increased or unchanged risk of [prostate cancer]."

The authors found neither an increase nor a decrease in prostate cancer risk in studies that assessed red meat, white meat, processed meat, or fish intake.

In short, even with access to an impressive quantity of data, uncovering solid links between diet and cancer is still challenging.

With that said, the authors believe that the potential increase in risk relating to dairy is worth investigating further.

"Our review highlighted a cause for concern with high consumption of dairy products. The findings also support a growing body of evidence on the potential benefits of plant based diets."

Lead author Dr. John Shin

With any study, there are limitations. Firstly, the authors explain that they were not able to carry out a meta-analysis because the studies were so different from each other that it was not possible to compare them.

The authors also remind us that association does not prove causation, writing that "epidemiologic data cannot prove causation, so any change in risk for [prostate cancer] is by association and subject to confounding factors."

Another issue that haunts most observational nutrition studies is dietary recall. When participants have to report what they have consumed in the past days, weeks, or months, they are likely to make errors or, perhaps, even massage the truth.

Similarly, prostate cancer does not occur until later in life, which brings further confusion. It is unclear whether an individual's current diet influences prostate cancer risk as much as their diet 10, 20, or 30 years earlier.

Overall, the authors conclude that "despite the [...] discordant conclusions found in the literature, our review shows that, in general, plant based foods may be associated with a decreased risk of [prostate cancer], whereas dairy products may be associated with an increased risk of [prostate cancer]."

If nothing else, this review demonstrates the substantial difficulties of studying the effects of the diet on health. In their paper, the authors explain that one of the "biggest obstacles in the field of dietary research is the lack of standardized methods for capturing and reporting diet and lifestyle data."

Without standardization, it is difficult to compare the results of one study with those of another, as well as to replicate the findings.

Currently, the topic of nutrition and health is popular among both scientists and the public. This subject is of vital importance as obesity and diabetes become increasingly prevalent.

Food clearly plays a role in health, but when questions become specific such as whether a particular food influences a specific condition it becomes much more challenging to demonstrate causation. No doubt, more investigations will follow.

Excerpt from:
Prostate cancer: Investigating the impact of diet - Medical News Today

By Ruby Prosser Scully

Eleonora Festari / EyeEm/Getty Images

Eating too much salt may lead to cognitive impairment, and now scientists may know why. It kicks off an immune response that causes the build-up of a protein that stops brain cells from working properly.

Scientists have long known that a high-salt diet increases the risk of stroke. It was first thought that salt led to high blood pressure, which damaged the brain, but recent research shows that too much salt can cause problems even among those with normal blood pressure.

Costantino Iadecola at Weill Cornell Medicine in New York and his colleagues wanted to find out why salt itself appears to be harmful to the brain.

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To do so, they fed mice a diet containing between eight and 16 times the normal amount of salt, then had them perform cognitive tests. After two months on this diet, the mice were unable to recognise new objects they were presented with and were much slower at finding their way out of a maze than those on a normal diet.

Initially the team believed that excess salt was reaching the brain and causing damage there. However, an analysis of brain tissue suggested something else was going on. In the brain tissue, the team found a build-up of tau, a protein linked to Alzheimers disease.

The researchers think they know why the tau began accumulating. They found that the high-salt diet also increased the number of immune system T-cells in the gut. These cells produce small chemical messengers that travels to blood vessels in the brain, where they reduce the production of nitric oxide.

Lower levels of nitric oxide in the brain led to reduced blood flow and also increased the activity of an enzyme in brain cells called CDK5. It is this enzyme that prompts the build-up of tau proteins.

When Iadecola and his colleagues restored nitric oxide production in the mice, their cognitive ability improved. Similarly, mice bred without the ability to produce tau protein, or those who were treated with anti-tau antibodies, exhibited no cognitive impairment.

This indicates that there is a causal link between dietary salt, blood vessel dysfunction in the brain and problems with tau production in the brain.

The new study also challenges the idea that lower blood flow to the brain can trigger dementia, because the research shows that counteracting tau reverses the dementia even if blood flow is still low, says Iadecola.

Journal reference: Nature, DOI: 10.1038/s41586-019-1688-z

Read more: High blood pressure in older people linked to Alzheimers disease

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Mice fed a high salt diet lose the ability to perform simple tasks - New Scientist News

Eating for two isnt just the mother-to-bes job anymore. A new study has found that the quality of a father-to-bes diet influences the long-term cardiovascular health of the child.

Researchers at the University of Nottinghams School of Medicine conducted an experiment on mice. They fed male mice with poor quality low protein diet and found that the offsprings had impaired blood vessel functioning which is a key indicator of cardiovascular diseases.

Previous researches have made it evident that maternal diet and health during conception impact the development of the fetus and can also result in cardiovascular dysfunction and metabolic diseases later in life. But there have been hardly any studies that look into the impact of a paternal diet and well-being and the effects it can have on the offsprings heart health.

This new study seems to bridge the gap in our understanding by using an animal model that has explored the long-term heart health of offsprings from male mice that had consumed a poor quality low protein diet.

The researchers had fed such a diet to the mice for about 7 weeks prior to conception. Their findings suggested that the poor quality diet might have altered the genetic information carried by the sperm which could have possibly changed the way blood vessels formed in the developing embryo and thereby influenced its cardiovascular health. They also found that the seminal plasma (the fluid the sperms get carried in) also affected the offsprings heart health.

"Our findings indicate that a poor quality paternal low-protein diet may have altered the genetic information carried in the sperm or the composition of the seminal plasma. Our study shows that a father's diet at the time of conception may affect how the blood vessels form, which then leads to permanent changes in how the blood vessels work, resulting in 'programmed cardiovascular ill-health in his offspring said the studys lead author Dr Adam Watkins (Assistant Professor in Reproductive Biology, University of Nottinghams School of Medicine), "These findings are significant for people's health, as it shows that some conditions are attributed to a disturbance in early development processes which can be affected by a father's diet."

A vegetarian diet could do wonders for your intenstinal flora. The prebiotics in vegetables encourage your stomach to produce more beneficial bacteria. Photo: silviarita / Pixabay

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Dad-to-be's Diet Could Affect Long-Term Heart Health Of His Child - International Business Times

Based on the candles on her last birthday cake, Kelly Ripa is 49 years old. However, there is a lot of convincing photographic evidence that she's defying aging. And that's not the only proof. The Live With Kelly And Ryan host recently took the Epigenetic Aging and Stress test and discovered her biological age is 35. That shaves a full 14 years off. But wait, is that really possible?

Well, Kelly's personal nutritionist Dr. Daryl Gioffre shared exactly what that number means. "The Epigenetic test is basically a state-of-the-art technology that measures how your brain and nervous system are functioning, because ultimately that is what controls and coordinates your entire health," Gioffre told People.

"It measures how you eat, how you think, how you move your body, how you handle stress," he continued. "It looks at your energy indexKelly had one of the highest numbers Ive ever seen."

Gioffre also explained how the talk show host is still living in her 30s. For one, she prioritizes fitness. Kelly's routine includes running, SoulCycle classes, and the AKT method's cardio-strength classes. She has trained for years with AKT's founder Anna Kaiser, and Kelly has the ripped arms to prove it.

Kelly's diet also helps her defy the aging process. Gioffre, who founded the alkaline wellness plan Alkamind and wrote Get Off Your Acid, guides her on a plant-based, alkaline diet.

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"She lives 80/20, so 80 percent of the food she puts into her body are alkaline to the body," Gioffre told the publication. "Things like dark green leafy vegetables, lots of salads, lots of soups, lots of smoothies."

That's not all. Kelly also takes anti-inflammatory supplements, including Omega 3 fish oil, black cumin seed oil, and turmeric. Plus, she drinks Alkamind Daily Greens every morning and Alkamind Daily Minerals during her workouts.

"Why is she so energetic and smiling? Because health equals energy," Gioffre told the publication. "She works as hard on her health as she does on the show she probably [works] harder than anyone I know."

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Kelly Ripa's 'Biological Age' Is Actually 35, Thanks To Her Workouts And Plant-Based, Alkaline Diet - Women's Health

More than half of 1,500 people dealing with IBS or other gastrointestinal issues who recently responded to a survey about their experiences reported waiting a year or more to seek help with 21% taking more than six years to find symptom relief in large part because they were embarrassed to discuss their symptoms.

In fact, 58% of millennials surveyed said they were too embarrassed to share their struggles with food, 39% worried they would be judged for their digestive discomfort and 25% didnt think people would believe them, according to the survey, which was conducted by Fody Food Co.

Steven Singer, the CEO and founder of the company, which makes pantry staples and comfort foods without the common ingredients that can trigger gastrointestinal issues, believes that encouraging consumers to talk about their experiences will help them feel less anxious and more empowered to find solutions that allow them to live their lives to the fullest.

In this episode of FoodNavigator-USA's Soup-To-Nuts Podcast, Singer discusses the broad reach of gastrointestinal issues in America, how they impact individuals and how products, like his, that comply with the low-FODMAP diet can help. He also shares advice for other entrepreneurs navigating diet trends based on his experience at Fody and previously as the founder of the gluten-free trailblazing brand Glutino.

[Editors Note: Dont miss a single episode of FoodNavigator-USAs Soup-To-Nuts podcast. Subscribe on iTunes.]

According to the survey conducted by Fody, gastrointestinal distress can have a wide-ranging negative impact on everyday life for those who suffer from it.

The survey found nearly three-quarters of those who manage digestive discomfort struggle with everyday routines with one in three regularly showing up to work late and two-thirds of those younger than 24 years arriving to school late due to their symptoms.

In addition, it found 72% of people suffering from IBS or other digestive issues avoid eating at restaurants, 47% were unable to hang out with friends, 27% didnt want to go on a vacation and 16% were late to a significant occasion or milestone.

On the bright side, three-quarters also reported that following a low-FODMAP diet can provide complete symptom relief, which is where Singer says Fody Food Co. fits in.

One in seven Americans cant eat many, many different foods and ingredients across menus or grocery store aisles, and basic foods like garlic, like onion, like honey, like pistachios and cashews and apples and watermelon, but Fody can help with the hard work of identifying triggers by making foods without ingredients that commonly lead to symptoms, he said.

One of the key certifications that Fody earns for each of its products comes from the Monash University in Australia and signifies that the food complies with the low-FODMAP diet, which Singer explains researchers at the university created as way to identify and manage many digestive issues.

The diet is a way to identify food intolerances by breaking ingredients into different categories of short chain carbohydrates that are difficult for the body to absorb and which make up the FODMAP acronym. These include fermentable oligo-, di-, mono-saccharides and polyols. All foods falling into these categories are initially eliminated and slowly reintroduced with sufficient time to uncover any reactions.

While the low-FODMAP diet may be effective, it isnt easy to follow even with the recommended help of a healthcare professional or dietitian because so many of the potential triggers are ubiquitous in the American diet and finding options without them is difficult.

I think what Fody loves to do for people is say, Hey, we will cover you. We have the pasta sauce so you can have a plate of pasta or we have the barbeque sauce so you can still have your meats and chicken and fish. You can have a Caesar salad, but use our vegan garlic-free, onion-free Caesar dressing. You can still have fries with ketchup, but guess what, you are going to have the Fody delicious ketchup instead of some of the other household name brands, Singer said.

Even though the low-FODMAP diet is designed as a temporary elimination diet, Singer believes that once consumers with a history of digestive distress discover the brand they will remain loyal.

Most of these people have been suffering for a long time and when they find a sauce they like that makes them feel or doesnt make them feel discomfort, they are not running back they are happy they feel better, he said.

Singer also says that Fodys products will appeal to consumers beyond those who suffer from gastrointestinal issues to include those who are looking for products made from clean, better-for-you ingredients.

We use avocado oil in some of our sauces. We use Himalayan pink salt, extra virgin olive oil .. and every product is certified vegan, every product is gluten-free, every product is non-GMO. So, we tap into many other reasons for people to buy and to love Fody, he said.

Beyond creating products that are convenient and appropriate for consumers following the low-FODMAP diet, Fody Foods is trying to open a broader conversation about digestive distress so that those who suffer from it are less embarrassed and will help spread the word that the brand offers a solution.

Bathroom talk is somewhat of a taboo subject, but Fody is working on social media, with retailers, with healthcare providers and others to raise awareness of the extent of digestive issues and how the brand can help, he said.

Singer says the brand also is expanding its distribution. Already available in more than 3,000 stores across the US, including top natural food retailers as well as many conventional chains, Singer says the brand has many, many lined up for the New Year. Plus, he says, the brand is available online on Amazon.

The brand also is focused on innovation and expanding its product portfolio a strategy that Singer says is key not only for Fody but also for Glutino and other emerging brands that are catering to diet-specific consumer bases.

Make sure you have innovation. You cant sit still and hope for the best. You have to keep reinventing yourselves, he said.

Singer also advises entrepreneurs catering to consumers with specific dietary needs to build their brands on trust and a strong sense of purpose.

People are, in some cases, relying on you and in some cases need that level of trust that they are going to feel better if they eat your food. So you just have to make sure what you put in is real, and safe, he said.

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Soup-To-Nuts Podcast: Is the low-FODMAP diet the next big trend? - FoodNavigator-USA.com

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While promoting the new Apple series The Morning Show, Jennifer Aniston revealed she follows an intermittent fasting plan, otherwise known as the 16:8 diet.

"I do intermittent fasting, so no food in the morning," Jennifer, 50, told UK outlet Radio Times. "I noticed a big difference in going without solid food for 16 hours."

FYI: There are lots of different ways to do intermittent fasting. You can follow a 16:8 plan like Jen, which requires fasting for 16 hours and eating normally for eight. Or, there's the 5:2 dietfasting two days per week, and eating normally for the other five. In general, experts agree that intermittent fasting may help you lose weightbut it could also leave you fatigued and hangry.

Halle Berry also swears by an intermittent fasting diet:

Reese Witherspoon, 43, on the otherhand, said she just prefers to eat light in the a.m.: "I just have a green juice and a coffee in the morning."

It'll come as a surprise to no one that Reese and Jen both follow vigorous workout routines, too. They both said they work out at least five time a week. Jennifer, who wakes up at 9 a.m., said she aims for five workouts a week (starting her day with a celery juice, plus meditation and a workout), while Reese rises at 5:30 a.m. and hits the gym by 7:30 a.m. "I probably do that six days a week," she said.

Btw, it's totally safe to work out while fastingas long as you feel okay doing so, experts say.

Whatever Jen and Reese are doing, it's clearly working!

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Jennifer Aniston And Reese Witherspoon Talk Diets, Intermittent Fasting While Promoting 'Morning Show' - Women's Health

Since childhood, Ive always loved a nice, crisp dill pickle. This love is well-documented: on my bedside table at home sits a framed picture of three-year-old me clutching a half-eaten fermented cucumber the size of my arm.

Fermented foods from dill pickles to sauerkraut to kimchi have such a dynamic quality to them they can be the star of a meal in dishes like kimchi fried rice, or they can sit in the background, lending a tangy flavor profile and some textural intrigue to even the blandest of sandwiches.

But fermentation is a tricky beast, most often left to professionals and large-scale manufacturers. After all, how can a home pickler tell whether or not their pickled goods are fermenting properly or just rotting and spoiling for months at a time?

Here, well explore the history and science behind pickling vegetables and talk about a method that allows home chefs to mimic those flavors in just a fraction of the time it takes to properly pickle something a method most commonly known as quick pickling.

Whats in a pickle, after all?

In the simplest terms, pickling is simply a method of preserving foods for long-term use. Its a callback to the days before refrigeration, when we couldnt simply keep our food fresh by keeping it at a constantly cool temperature like other methods of preservation like drying and salt-curing, pickling has been a staple method of food preparation since the early days of agriculture.

According to the New York Food Museums pickling timeline, the first pickles were produced way back in 2400 BCE, in the Tigris River Valley. Interestingly, pickles have long been considered a health food Cleopatra credited her infamous beauty to a diet rich in pickled goods, and Aristotle also wrote about the healing potential of fermented cucumbers.

You probably wont want to swap out your Glossier products for a jar of Vlasic dill pickles though, no matter how strongly Cleopatra endorsed them.

There are a number of different pickling methods, but the main goal of each is to produce an environment that makes it difficult or impossible for bacteria that might cause spoilage to live and reproduce. Lacto-fermentation is one of the more primitive methods of doing so. Essentially, pickling vegetables with this method relies on good bacteria to eliminate the bad bacteria ,which can cause food to spoil.

In the case of lacto-fermentation, this good bacteria is Lactobacillus, which converts lactose and other sugars into lactic acid. This lactic acid not only a produces a nice tang, but it also keeps the pickling solution at a low pH. This acidic solution helps to breakdown the vegetables, giving them a softer, almost cooked texture, while also killing off any bad bacteria that might cause spoilage.

Lacto-fermentation can definitely take a while, but its the process that produces the richest, most savory pickles. You can also use vinegar or salt to pickle goods without Lactobacillus, but this is one of the earliest pickling methods.

So, whats a quick pickle?

Quick pickling takes a lot of the uncertainty out of the whole pickling process.

Making your own pickled goods at home requires a lot of equipment and not to mention, plenty of trial and error before you get the technique down pat. While making fermented foods at home can be a fun and interesting experiment, it takes a lot of time and research to make sure that youre doing it safely.

Traditional pickling can take weeks for the final product to be ready. Quick pickling, on the other hand, takes about 15 minutes for the flavors to develop. Instead of undergoing the fermentation process, quick pickling works more like a marinade acidic liquids like vinegar and lemon juice create a sour, tangy flavor that mimics the lactic acid produced in lacto-fermentation, and can also break down the cellular structure of the vegetable in much the same way as longer methods do albeit, to a lesser extent.

Quick pickling is a simple way for students to get the classic flavors of a good, homemade pickle without having to put in too much work. The Quads guide to quick pickling below tells you just about all youll need to know to make it work, but essentially, youll want to combine some sort of acid with sugar, salt and seasonings of your choosing. Then, simply marinate some thinly sliced veggies from cucumbers to carrots to radishes, and the world is really your oyster.

Quick pickles will last for around a week in your fridge and you dont have to worry nearly as much about learning all of the proper mechanics, so theyre the perfect way to experiment in the kitchen and add a nice zing to your next meal.

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Quick pickling: the i-dill method to relish some vegetables - Daily Bruin

On 90 Day Fiance: The Other WayThe Tell All Part 2was a hot mess with Jenny Slatten buying more BS shipped direct from Sumit in India. Also,Laura Jallalis son Liam OToole led the crazy train with his manic laughing and barking dogs.

Plus adorable Ludwing Perea Menendez made a cameo as did Tiffany Francos son Daniel Franco. Lets dig in and bury this season once and for all with this recap of the finale of 90 Day Fiance: The Other Way. See the fears, the tears, the frauding and the fun

On 90 Day Fiance: The Other Way, Jenny Slattens on the verge of tears throughout the entire Tell All. Shaun asks how shes adjusting. She says she is heartbroken. Duh. Jennys crashing at her daughter and daughter-in-laws pad. Suddenly, Sumit appears on the screen and Jenny Slatten blushes and smiles.

Shaun asks if his family and wife know hes talking to Jenny Slatten. Sumit says yes that they do. Right. Sure Sumit, sureShaun wants to know why hed go on a TV show when hes hiding a wife and a love shack with a 60-year-old American woman. Sumit says that was the point. By outing himself on 90 Day Fiance: The Other Way with Jenny Slatten, hed be free.

Sumit swears he doesnt love his wife and wasnt intimate with his Indian spouse and Jenny Slatten at the same time. Jenny glows and says she believes him. Corey Rathgeber pipes in that something seems off. Sumit flashes bull horns at him. Settle down El Cachudo. Then again, if anyone knows about foreign lovers getting jiggy with others, its Corey, right?

Soon, the couch got more crowded on the Tell All as Jenny Slattens daughter Christine and her wife Jen join the mix. Christine gives a friendly wave to on-screen Sumit. Meanwhile, Shaun chokes on a little of her morning Diet Coke.

Christine explains shes a friendly person but still thinks Sumits a fibbing catfish on the 90 Day Fiance: The Other Way Tell All. Shaun asks if Sumit is just a really good liar. For once everyone agrees. Sumit insists hes getting divorced and wants to return to the plastic-covered passion palace with Jenny Slatten.

How long till Christine and Jen are onPillow Talk? Might be a good addition to the cast. Meanwhile, Jenny Slatten seems to buy what Sumits selling via video. Shell be packing her saris and heading back soon to her90 Day Fiance: The Other Way lover.

Also, Laura Jallali admits that hubby Aladin Jallali wants a divorce after just six weeks of obviously not so wedded bliss. Laura says he wants out because she was his cash cow and the money has run dry. Aladin claps back at Laura with a high-pitched shriek. Even though hes only in the room via a TV screen, the tension is heavy in the air.

Shaun Robinsons glad she applied an extra layer of Secret invisible solid especially in that sleeveless dress.On 90 Day Fiance: The Other Ways Tell All, Shaun adds another active screen to the mix. Its Lauras kid Liam. Who we last saw refusing to come out of his hotel room during his mothers three-day wedding.

Liam cant control himselfand laughs hysterically while mocking his mother and her bad taste in men. Laura sobs and begs him to stop laughing. He doesnt. Its a Joker-esque moment.Lauras cutie pie pal Ludwing is there for moral support. Aladin keeps harping about Laura not caring and not respecting him. As Aladin rambles, Liam laughs louder as dogs bark behind him. Its90 Day Fiance: The Other Waymadness.

Next to face the music on 90 Day Fiance: The Other Way couchare Deavan Clegg and Jihoon Lee while the rest of the cast watches from the green room. Its basically a rehash of the first night they met at a Motel 6 where the wine flowed as well as some super sperm. There was some doubt by Jihoons parents as to whether he was the father. Paul Staehle nods knowingly and mouths DNA test.

Then90 Day Fiance: The Other Waytreats us to never before seen footage. Its simply Deavan packing up baby Taeyang Lee and returning to the US. Because Jihoon flopped on getting his crap together for them. Right now, all he offers is the promise of clean anal and a cute dog. Jihoon admits he really still doesnt have a plan for their future. And that hes selfish.

He also admits that his mom wishes he married a cute and friendly Korean woman. Ouch. Shaunasks if Deavan will move back. Actually, shes headed back with Drascilla in 10 days. Tiffany Franco chimes in about taking a kid to another country without a plan. The nerve. Um, did Miss Clairol forget what happened with her on90 Day Fiance: The Other Way?Stay in your lane Tiff.

Then Tiffany Franco and video hubby Ronald Smith get the hot seat. Ronalds safely in South Africa which is a good thing because its about to get rough for the recovering gambling addict. Shaun congratulates them on baby daughter Carley Rose. Then dregs up the infamous stripper video from Rons bachelor party. You can smell this dusty stripper through two screens.

Tiff rags on Ronald. He needs to stand up and be a man.On 90 Day Fiance: The Other Way,she says he makes stupid choices.So, hes stuck sending screenshots of his ATM transactions to her. Ronald isnt getting off the hook anytime soon. He says hell do what he has to do. Although he hasnt applied for his US visa yet because its too expensive.

Then, Tiffanys mom joins the fray.Our sadistic host asks what she thinks. Mama makes a face liked she sucked lemons and says shes lost all faith in him. We see the video where he yells at Tiffany. Ronald says he wishes theyd stop bringing up the past. They double team him but he gets a reprieve from Tiffanys son as Daniel Franco calls him dad. Poor Ronald needs a break from this 90 Day Fiance: The Other Way abuse.

Then the subject of Jihoon selling stolen phones comes up. He claims he just buys, not steals. Deavan says she probably wouldnt have moved there had she known the depth of it. Corey calls her out on this. Again. Really? Meanwhile, Evelin smirks and Raul Cabrera lurks off-screen.Finally, its Pauls turn. He defends Jihoon hiding his criminal antics.

Next we revisit 90 Day Fiance: The Other Wayclips of Paul and Karines explosive fights. Which consist of her eating pudding and tapping away on her phone while he whines. Who this? Why you talking to man in English? Karine answers that he helps. He sends cash. Meanwhile TLC frauding covers up for the fact that Karines hidden backstage but not allowed to show herself.

On 90 Day Fiance: the Other Way, Pauls mom Mary Staehle shows up for a hot minute. She says shes been supporting Paul but his dad wants her to cut him off. Laura chimes in that shes been supporting 22-year-old Liam. Mary admits she likes Karine and bonded with grandson Pierre. But when she mentions Karine too much, production hustles her out as fast as Sumit running from his in-laws.

The end of the 90 Day Fiance: the Other WayTell All spirals out of control. Everyone starts yelling at Aladin, accusing him of not ever loving Laura. He just talks over everybody and Jenny Slatten asks wheres the love. Aladin says he doesnt care about that. Host Shaun turns into a hot pink version of Dr Phil and suggests marriage counseling. Girl, its beyond that maybe she and her purple pal can reunite instead.

Laura abruptly turns off her crocodile tears and says shes down for it. Aladin agrees in a smart ass way. At this point, he just wants away from anything to do with these people. Finally, its over and Laura and Jenny Slatten hug and pack up their sensible shoes. A spin-off really is in order here. Wed tune in for90 Day Fiance: Revenge of The Golden Girls. Its been real.

Soap Dirt will keep you up to date on all the latest news about 90 Day Fiance: The Other Way

Read more:
'90 Day Fiance': Jenny Believes Sumit's Not Shagging His Wife - 'The Other Way' Tell All [Recap] - Soap Dirt

Re: Red meat, science and buffets (Oct. 5 column by Sylvain Charlebois).

Charlebois makes much of the Annals of Internal Medicine study which claims to have evidence that red and processed meats arent as unhealthy as most doctors are now saying.

There are, however, cogent criticisms of that study:

From a Sep. 30 Washington Post article, by Laura Reiley: Another critic of the study, Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, said the Annals of Internal Medicine study also ignored solid science in the arena.

. Willett says the panels conclusions and recommendations do not reflect the studys findings. Their meta-analyses of large cohorts showed that dietary patterns with a moderate reduction in red and processed meat consumption were associated with lower total mortality by 13 per cent. If a drug brought down the number of deaths to that degree, he says, it would be heralded as a success.

.... Bonnie Liebman, director of nutrition at the Center for Science in the Public Interest, says one of the studys chief flaws is its reliance on the Womens Health Initiative study, a huge analysis of 48,000 women that had half the participants eating their regular diet and half eating a low-fat diet, which in many cases led to a half-an-ounce difference in meat consumption per day in the two groups, about a fifth of a hamburger. No surprise, there wasnt much difference in outcomes. Because of its size, the womens study may have skewed the overall results of the Annals of Internal Medicine report.

In other words, the study to which Mr. Charlebois refers did in fact show a 13 per cent reduction in mortality from a moderate reduction (note:not elimination) of red and processed meat in the regular diet. But the study doesnt support the conclusion that even those eating, say, 15 servings a week of red meat (the U.S. average), or more, can safely carry on.

Neil Bell, Baddeck

Link:
LETTER: Hold that burger | Regional-Perspectives | Opinion - The Vanguard

Here are the best cookbooks of 2019 that will help you eat well every day.

Whether you want to up your vegetable intake, simplify meal preparation or just clean up your diet, there's a cookbook for virtually every kind of dietary needand cooks of all skill levels.

Besides being a source of culinary inspiration, cookbooks are also much more convenient to use in the kitchen (no need to squint at your phones small screen or worry about low battery and/or screen timeouts). Plus, they make great coffee table decor and a thoughtful housewarming gift. Whats not to love?

If youre looking to buy one (or more), here are some of the best cookbooks of 2019 that will help you eat well every day:

Whole Food Cooking Every Day

Whole food ingredients are ones that are either completely unprocessed or processed as little as possible (think fresh fruits, vegetables, nuts and legumes). James Beard Award-winning chef Amy Chaplins new cookbook aims to help you incorporate more whole foods in your daily diet with delicious, no-fuss recipes like Millet Porridge, Seeded Crackers, Marinated Tempeh and Gluten-free Muffins. The recipes use in-season produce to make everyday meals healthier and heartier on a budget. Chaplin also offers tips on how to keep your diet varied by creating a wide range of flavors by playing around with the ingredients and other meal prep advice to make home cooking simple and fun. Most of the recipes can be made ahead of time, making them ideal for workdays. Additionally, there are multiple variations included for each recipe so you won't get stuck in the recipe rut throughout the week. Plus, the gorgeous, drool-worthy close-up photos of the dishes will make you want to whip up these recipes right away.

Vegetables Unleashed

This cookbook by renowned chef and founder of World Kitchen Central, Jos Andrs, focuses on how to make veggies the star on your plate with delectable recipes like Beetsteak Burgers, Mushroom Ramen and Tomato Tart. The easy-to-follow recipes are categorized according to different seasons, inspiring you to eat vegetables in the most diverse and satisfying ways possibleall year long. Written with James Beard Award-winning food writer Matt Goulding, the cookbook also features personal essays on Andrs culinary adventures across the globe. And offers practical tips on home gardening, how to cut down on food waste and ways to expand your culinary horizon, among other things. Andrs passionate tone and personal anecdotes make Vegetables Unleashed a wonderful read.

The Gluten-Free Grains Cookbook

Whether youre a strict gluten-free eater or just looking for ways to up your whole-grain intake, this cookbook will hit the spot. The Gluten-Free Grains Cookbook is full of flavor-packed recipes made with a variety of grains from ancient Aztec amaranth and Ethiopian teff to buckwheat, sorghum and black rice. Food blogger and author Quelcy Kogel shares numerous simple and fun ways to use whole grains to add layers of flavor, color and texture to your dishes and pack more essential minerals into every home-cooked meal. With mouthwatering recipes like Chocolate-Quinoa Cruncher Parfaits, Multigrain Beet Breakfast Patties, Smoky Tomato Cream Soup (made with amaranth) and Kimchi Pancakes, this cookbook is bound to get you excited about eating whole grains. In addition, the book also includes the nutritional profile of every whole grain featured in the recipes, a handy beginners guide on cooking grains and several key tips on building a gluten-free pantry.

Antoni in the Kitchen

Written by Queer Eyes food and wine maven Antoni Porowski in tandem with food journalist Mindy Fox, Antoni in the Kitchen draws on Porowski's Polish-Canadian heritage to create a range of (mostly) healthy, easy-to-make recipes, perfect for everyday meals, off-the-cuff entertaining and everything in between. Some of the recipes are also inspired by Middle Eastern, Moroccan, French and Italian cuisines. Often made with less than five ingredients, the flavorful recipes are sure to please everyone at the table. Porowskis personal reflections on food, his keep-it-simple approach in the kitchen and the books stunning illustrations will inspire anyone to eat home-cooked meals more often.

The Ultimate Healthy Greek Cookbook

The Mediterranean diet emphasizes the consumption of whole foods like vegetables, fruits, whole grains, legumes and sources of healthy fats (such as fatty fish, nuts and olive oil). Voted the best diet of 2019, its main benefits include improved cognitive and cardiovascular health, better weight management and lower risk of Type 2 diabetes. Greek author and recipe developer, Yiota Giannakopoulous latest cookbook features over 70 nutritious Mediterranean-inspired recipes like Lemon Chicken with Rice, Bean Broth, Black Olive Bread and Seafood Salad. The cookbook covers everything from appetizers to main dishes and sidesso youll be spoiled with choice. Each recipe uses seasonal produce and limited processed ingredients, making this cookbook a must-have for all health-conscious foodies.

5 Ingredients: Quick & Easy Food

Celebrity chef and restaurateur Jamie Oliver's newest cookbook, 5 Ingredients: Quick & Easy Food, proves that healthy eating can be both easy and enjoyable. This genius cookbook has a collection of more than 100 wholesome, easy-to-make recipes that you can whip up any day of the week. With access to five-ingredient recipes for everything from pasta, meats and salads to delish desserts, you wont have any more excuses to order unhealthy takeout on weeknights.

30-Minute Vegan Dinners

If youre looking for ways to cut back on takeout and make your plant-based diet more flavorful and filling, look no further than Megan Sadds 30-Minute Vegan Dinners. With scrumptious restaurant-inspired recipes like Roasted Cauliflower Romesco Tacos, Harissa-Roasted Carrot & Portobello Gyros and Spicy Buffalo Tempeh Wraps at your fingertips, youll no longer be tempted to dine out or order in again. Made with nourishing, easily available ingredients, each recipe clocks in under 30 minutesso you can easily put them together, even on a busy night. Other than hearty vegan recipes, Sadd also offers practical advice on how to make time for home cooking every day, along with quick tips for faster and more efficient cooking.

The Healthy Sheet Pan Cookbook

Cooking doesn't have to be complicated. With 60 delicious recipe ideas, The Healthy Sheet Pan Cookbook aims to make healthy eating super quick and easy. Whether you want to feed the whole family, put together a make-ahead lunch for work or use up leftovers, theres a sheet pan recipe for everything. Additionally, the collection includes a wide range of vegan, gluten-free and dairy-free recipe ideas as well. Apart from mouthwatering recipes, Ruthy Kirwan shares a number of foolproof techniques and recipe shortcuts to speed up the meal prep process. And the best part? Youll only have one piece of cookware to wash after you finish eating.

The Living Kitchen

Written by two nutritionists and cancer care experts, The Living Kitchen features recipes specifically created for people who are either undergoing or recovering after cancer treatment. The certified nutritionists share nearly 100 easy-to-make, freezer-friendly recipes that are designed to promote healing and alleviate specific symptoms and side effects of cancer and its treatment. Besides nourishing recipes, the cookbook also includes research-backed nutritional information on the relationship between food and health and suggests various strategies to prepare your body and your kitchen for cancer treatment. Its a quintessential read for every cancer patient and their caregivers.

Damn Delicious Meal Prep

With more than 100 easy and nutrition-packed recipes, Chungah Rhee shows that meal prep is the key to having perfectly portioned healthy options within reach at any time of the day. The wide range of recipes cover everything from delectable protein-packed breakfasts and energy-boosting snacks to slimmed-down versions of your favorite comfort foodsnone of which sacrifice flavor. Think Chicken Burrito Bowls, Rainbow Coconut Smoothie and Miso Ginger Detox Soup. In addition, the author arms readers with dozens of handy cooking tips to quicken meal prep and explains how planning your meals ahead of time can simplify your life. This brilliant cookbook is sure to help anyone who wants to live a healthier (and more delicious) life.

More:
Reset Your Diet: The Best Healthy Cookbooks Of 2019 - Forbes