You Cannot Use Guess Work When Preparing Food for Your Pet

A recent issue of a pet food industry journal listed popular trends in what is called the Natural pet food market. For those who might not be aware, the term Natural has become a meaningless marketing buzzword in both the human and pet food industries.

It appears all over processed food packages and labels, ignoring the fact that processed food cannot be natural food.

Definition of Natural: Existing in or derived from nature; not made or caused by humankind.

Obviously, with rare exceptions, food that comes in a can, bag or box has been made or caused by humankind. Having said all that, lets get back to the subject of growing trends in the falsely named natural pet food market.

These are as follows:

Let us take a closer look at the 1st 3, as follows:

Human-Grade: The term Human-Grade in pet food means the finished product is legally suitable and approved as nourishment for humans. It is edible.

Feed Grade: The opposite of human-grade, is finished product unsuitable for human consumption (inedible). It can only be legally fed to animals (other than humans). Feed-Grade ingredients are essentially waste products of the human food industry.

The bulk of these ingredients are rendered by-products derived from:

Human foods are much more rigorously regulated than foods made for animals. Unlike the loosely controlled pet food industry, the FDA and USDA regulate human foods and conduct frequent, detailed inspections of the manufacturing facilities that produce food for people.

Only pet foods made in Human-Grade facilities, subject to the inspections and approval necessary to have Human-Grade status, can be legally considered 100% Human-Grade.

Few pet food companies can meet these criteria.

As, per the Association of American Feed Control Officials (AAFCO):

A claim that something is human-grade or human-quality implies that the article being referred to is edible for people in legally defined terms. The terms human grade or human quality have no legal definition.

When one or more human edible ingredients are mixed with one or more non-human edible ingredients, the edible ingredients become non-human edible.

To claim that a product composed of USDA inspected and passed chicken, plus poultry meal, which is not human edible, plus other ingredients is made with human-grade chicken is misleading without additional qualification and disclaimers in the claim because the chicken is no longer edible.

Thus, for all practical purposes, the term human grade represents the product to be human edible.

For a product to be human edible, all ingredients in the product must be human edible and the product must be manufactured, packed and held in accordance with federal regulations in 21 CFR 110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

If these conditions exist, then human-grade claims may be made. If these conditions do not exist, then making an unqualified claim about ingredients being human grade misbrands the product.

AAFCOs official reason for not allowing use of the terms Human-Grade and Human Quality on pet food packaging is because people might mistakenly or deliberately eat the food themselves.

But, I and some small pet food manufacturers who use only human-grade ingredients wonder if it does not have more to do with pressure from pet food industry giants who do not want smaller operations to have a competitive advantage.

After all, the top pet food manufacturers in the world do not have a single pet food made with human edible ingredients. Whatever the reason for AAFCO labeling restrictions, relatively small pet food manufacturers are where youll find formulas containing human grade ingredients.

Grass Fed: There is a lot of confusion around the term grass fed, along with misuse and abuse of the term by beef producers. Its important to understand that most calves are fed grass for a certain amount of time, which allows less scrupulous producers to get away with calling their beef grass fed.

The Key to a truly grass fed product is the finishing. Optimal beef is both grass fed and grass-finished. Some of the benefits of grass fed and grass-finished beef include higher levels of conjugated linoleic acid (CLA) and other healthy fats. It also has a more balanced ratio of omega-3 to omega-6.

Producers of grass fed meats are allowed to define their own standards. Meaning they can theoretically confine their animals, give them antibiotics and hormones, and still put a grass fed label on the meat as long as the animals were also fed grass.

When shopping for grass fed beef, experts recommends looking for the green American Grassfed (AGA) label. No other grass fed certification offers the same comprehensive assurances as the AGAs label, and no other grass fed program ensures compliance using third-party audits.

The AGA label guarantees the meat comes from animals that:

Free-Range: Like the term grass fed, the free-range claim is also open to interpretation, misuse and abuse. The mass-produced chicken you find in grocery stores comes from birds that have typically been raised inhumanely. The animals are stressed by their environment, which leads to susceptibility to disease and the need for antibiotics.

But when it comes to labels such as free-range, its a case of buyer beware, because there are loopholes that allow the commercial egg industry to call eggs from their industrial egg laying facilities free-range.

For example, a hen that is let outside into a barren lot for a few minutes each day, and is fed a diet of corn, soy, cottonseed meals and synthetic additives, can be called free-range because shes allowed outside.

True free-range chickens, on the other hand, roam freely outdoors on a pasture, have access to fresh air and sunshine and eat their natural diet of seeds, green plants, insects and worms. They are raised without antibiotics, synthetic hormones or synthetic pesticides.

The farms where these chickens are raised typically also practice sustainable agriculture that is good for the environment. They create a smaller carbon footprint and help replenish and preserve the land for future generations.

Limited Ingredient Diets

My guess is that limited ingredient diets are becoming popular because people are trying to avoid specific ingredients in pet food they believe their animal companion is sensitive or allergic to.

What is important to know about this category is theres no existing definition of limited ingredient dog or cat food. So, for example, a limited ingredient formula may have just one protein instead of several, or just one carbohydrate, or just one fat source. It might also mean the formula simply has fewer total ingredients than similar products.

There are several problems with limited ingredient pet foods, the first being they may not be nutritionally balanced, in which case the label should state the food is intended for supplemental or intermittent feeding only. This is not a diet you want to feed your pet on a regular basis.

However, if a limited ingredient diet is labeled complete and balanced, it means the food contains the proper amounts of protein, fat, carbs and essential vitamins and minerals as determined by AAFCO, which makes it suitable for daily feeding.

Before you go the limited ingredient route to help a pet you suspect has a problem with something in his diet, I recommend Dr. Jean Dodds NutriScan food intolerance test, which tests for 24 of the most common foods dogs and cats eat. The NutriScan is a salivary test that removes the guesswork involved in food elimination trials, and is great place to start in healing a pet with food sensitivities.

Independent research also shows many limited ingredient diets actually contain several other protein sources not listed on the label, so even if you think youre feeding a hypoallergenic or novel protein to your pet you may not be, which of course defeats the purpose of feeding the diet.

The biggest issue I see with limited ingredient diets is that they are usually recommended for pets with medical issues who may be responsive to novel proteins, which means the pets are sick.

Feeding a highly processed diet to a sick pet is not a good recipe for recovery, nutritionally speaking.

These ill pets would do much better on a nutritionally balanced, species-appropriate, novel protein homemade diet as a means of providing optimal nutrients to facilitate a healing response.

Making your dogs or cats food yourself means you can select ingredients that are human-grade, organic, grass fed and/or free-range, and you can choose exactly which ingredients goes into each meal.

The only caveat is that you absolutely cannot use guesswork when preparing your pets meals. It is crucially important that you follow recipes that are species-appropriate and nutritionally balanced.

By Dr. Karen Becker

Paul Ebeling, Editor

beef, diet, editable, food, free, grass, human, ingredients, natural, pet, product, range

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of The Red Roadmasters Technical Report on the US Major Market Indices, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

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You Cannot Use Guess Work When Preparing Food for Your Pet - Live Trading News

Facing a vast array of food and nutrition security problems in the U.S. and abroad that pose significant humanitarian, environmental, and national security risks, a commission of prominent researchers and leaders from public universities, government, non-governmental organizations, and the private sector today announced a comprehensive, coordinated effort to solve these challenges.

While many important efforts are being undertaken to address the vast array of problems that comprise food and nutrition insecurity, a truly comprehensive, holistic approach that fully engages arguably the worlds greatest scientific and educational resource in food and nutrition security public research universities has been lacking until now. The Challenge of Change Commission, which the Association of Public and Land-grant Universities convened with support from the W.K. Kellogg Foundation, began with the understanding that public research universities with their broad academic, research, and community expertise and experience were uniquely positioned to address the complex and diverse challenges of food and nutrition insecurity.

The worlds food system is broken yet demand is increasing at a record pace, said North Carolina State University Chancellor Randy Woodson, who served as Chair of the Challenge of Change Commission.We cant just grow our way out of this global crisis.Issues of infrastructure, food safety, distribution and more must be addressed as part of a long-term, sustainable solution if we are to effectively address global hunger.

We believe public research universities are uniquely positioned to help solve this complex challenge through our vast expertise of faculty and research, our role as collaborators with government and industry, and our global reach.

The Challenge of Change Commission is comprised of 34 members that include university leaders, subject matter experts, and current and former private and public sector officials from the United States, Canada, and Mexico. In addition to the Commission members, more than 100 individuals from universities, the public and private sector, and non-governmental organizations were engaged in the project as members of interdisciplinary working groups or expert advisors. Similarly, more than 75 organizations were invited to provide comment and feedback throughout the process.

Public research universities represent the worlds most powerful resource to address food and nutrition security, said APLU President Peter McPherson, who is a former administrator of the United States Agency for International Development. The problems of food and nutrition insecurity are so complex and cut across so many areas of expertise. That vast array of expertise already exists at our institutions. The challenge is helping to bring public research universities together in a coordinated way, with support from the government and others, to make it a reality. Many view this as a problem of feeding a growing population by 2050, but the challenge is already upon us with far too many people suffering from food and nutrition insecurity. If we do not address these problems now, the solutions will become more intractable, the costs greater, and the human, social, economic and environmental damage irreparable.

Nearly 1 in 9 people were food insecure in 2014-16, including 42.2 million people in the U.S. Food security problems including hunger, obesity, malnutrition, low crop yields, inadequate food storage, poor sanitation, and the political instability they create are poised to intensify unless there is a deliberate effort to create true global food and nutrition security. The search for sustainable solutions grows even more complicated in the face of a rapidly growing world population, limited natural resources, changing climates, and evolving diets that demand more high-value food products.

At an event in Washington, D.C., members of the Challenge of Change Commission unveiled their much-anticipated report and action plan, which centers on harnessing the vast academic, research, and leadership capabilities of public research universities to address the interdisciplinary challenges of food and nutrition security.

The Commission report defines seven challenges for solving global food and nutrition insecurity and details the steps that public research universities, along with partners, must take to address them:

Challenge 1: Increase yields, profitability, and environmental sustainability simultaneously

Challenge 2: Develop the varieties and breeds needed for sustainable food systems

Challenge 3: Decrease food loss and waste through more efficient distribution systems

Challenge 4: Create and share resources that serve all populations

Challenge 5: Ensure inclusive and equitable food systems

Challenge 6: Address the dual burdens of undernutrition and obesity to ensure full human potential

Challenge 7: Ensure a safe and secure food supply that protects and improves public health

After spending a year identifying these challenges and pathways to achieving them, the Commission detailed its findings and recommendations, which are centered on the need for a transdisciplinary approach to break down silos that have too often prevented the issues surrounding food security to be fully addressed.

The Commission urges that specific attention must be paid to the following broader areas in order to achieve food and nutrition security:

With complex systems, the need for transdisciplinary science, and community engagement in mind, the Commission report lays a new foundation for action and recommends the following four steps:

APLU is a research, policy, and advocacy organization dedicated to strengthening and advancing the work of public universities in the U.S., Canada, and Mexico. With a membership of 236 public research universities, land-grant institutions, state university systems, and affiliated organizations, APLUs agenda is built on the three pillars of increasing degree completion and academic success, advancing scientific research, and expanding engagement. Annually, member campuses enroll 4.9 million undergraduates and 1.3 million graduate students, award 1.2 million degrees, employ 1.3 million faculty and staff, and conduct $43.8 billion in university-based research.

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Commission Releases Report on Eradicating Hunger - NC State News

These are some of the symptoms that you could experience if you drank too much coffee. USA TODAY

A cafe latte.(Photo: Christopher Jue, Getty Images)

A 16-year-old South Carolina teen died last month fromingesting too much caffeine, according to the Richland County coroner.

Davis Allen Cripe died from acaffeine-induced cardiac event causing a probable arrhythmia, according toRichland County Coroner Gary Watts. The teen ingestedthe caffeine from a large Diet Mountain Dew, a cafe latte from McDonalds and an energy drink over the course of about two hours, Watts said.

While many may worry their caffeine consumption could put them at risk, the average person who drinks a cup or two of coffee has nothing to worry about.

Heres a look at what can happen if you drink too much coffee:

"Most people can safely take in about 400 milligramsof caffeine daily or about 4 cups of coffee," according to Robert Glatter, an emergency physician at Lenox Hill Hospital in New York City.

But the limit varies from person to person, Maggie Sweeney,a postdoctoral research fellow atJohns HopkinsSchool of Medicine's department of psychiatry.

"For adults it would be uncommon to experience effects of caffeine intoxication at less than250 milligramsof caffeine (or 2.5 cups of coffee)," she said. "...It would typically be more than 12 ounces, but much more common to have the negative effects with greater than 500 milligrams of caffeine."

Glatter notes that children should limitcaffeine consumption, and caffeine and alcohol should not be mixed.

"Mixing caffeine with alcohol is a dangerous practice because it may lead to higher levels of alcohol consumption as the person often believes and feels they are more alert," he said. "The risk of alcohol poisoning increases as people consume more alcohol because they feel the caffeine will keep them awake and alert."

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Glatter said the most common symptoms of excessive caffeine intake arepalpitations, dizziness, elevated blood pressure, nervousness andanxiety.

"Some people also may develop diarrhea and feel like their stomach is upset as their caffeine intake increases," he said."Not being able to sleep is another obvious symptom of consuming excess caffeine."

Everyone is different, and some may experience side effects after a cup of coffee, while others may be able to drink five cups with no issue, according to Sweeney.

"It highly varies from person to person as to how much caffeine will affect them," Sweeney said. "It can be due to speed in which our bodies process caffeine or how caffeine leaves the body a metabolic difference."

If you are susceptible to caffeine, even a cup may cause some jitters or symptoms like nervousness or trouble sleeping, according to Sweeney. Likewise, those who increase the amount of caffeine they normally consume may also be more sensitive to coffee'snegative side effects.

Sweeney notes that people mightalso have rambling thoughts or speech if they have consumed too much coffee.

It would take a lot of K-cups, but it also varies depending on your weight.

"It would likely take anywhere from 50-100 cups of coffee to result in a lethal dose of caffeine," Glatter said. "That said, pure powdered caffeine can be lethal if a teaspoon of it is consumed at once. The recommended dose of powdered caffeine in this form is just 1/16th of a teaspoon."

Follow Mary Bowerman on Twitter: @MaryBowerman.

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This is how much caffeine it takes to kill an average person - USA TODAY

According to the CDC, diagnosed and undiagnosed diabetes in the United States totals an astounding 29.1 million people or 9.3% of the population. Undiagnosed cases total a shocking 8.1 million people (27.8% of people with diabetes who are undiagnosed with the condition).

How many more people need to be diagnosed with diabetes before we look at how natural treatments and diet affects the vitality of our immune systems in contracting the disease, as well as managing it? While this remains to be untold, at least for now, there are natural treatments and reasons for the diabetic condition that can help you to manage your disease naturally and safely, reverse it, and in some cases, actually avoid it.

Related Article: A High Carbohydrate Diet Is The Most Effective Treatment For Fatty Liver Which Causes Type 2 Diabetes Diabetes Has Screwed Up

One of the most important screw-ups of diabetes is that the treatment for the disease is streamlined for all who are diagnosed, despite their individual dietary needs, deficiencies and complications. In fact, it has been one screw up after another with diet recommendations for diabetics historically. As a diabetes patient, you should be told all the of the options in healing and in many cases reversing your disease, then be able to work with your practitioner to see which approach works best for you. Often times a natural approach to the diabetic condition, be it type 1 or type 2 diabetes, can go a long way in improving and even reversing the disease. Below are some of the major screw-ups that have been served up in terms of healing for type 1 and type 2 diabetics. Screw up # 1 - Fruit raises blood sugar: This screw up has caused major health issues and deficiencies for many diabetics by instilling a fear of eating fruit.

According to the latest research from the University of Oxford, eating more fruit is encouraged for diabetics. A team of European scientists in the China Kadoorie Biobank national study decided to investigate the health effects of consuming fresh fruit in patients both with and without diabetes. The researchers examined the effects of fruit consumption on almost 500,000 participants of the China study who ranged in age between thirty and seventy-nine years old, and lived in ten different areas across China. The participants were clinically followed for approximately seven years.

During the follow-up period, 9,504 cases of diabetes were identified in participants who did not have diabetes at the beginning of the study. Using Cox regression models, researchers analyzed the correlations with consumption of fresh fruit while also adjusting for age, sex, location, socioeconomic status, body mass index (BMI), and family history of diabetes.

In total, 18.8 % of the participants said that they consumed fresh fruit every day, and 6.4% said they never or rarely consumed fruit. Those who had been previously diagnosed with diabetes were three times as likely to not consume fruit than those without diabetes or with screen-detected diabetes.

The research was clear. People who did not have diabetes at the beginning of the study and consumed fresh fruit in high amounts had a significantly lower risk of getting diabetes. While those who had diabetes at the beginning of the study and consumed high amounts of fruit had a significantly lower risk of dying from any cause, as well as a lower risk of developing cardiovascular complications which are often associated with the disease.

Therefore, higher fresh fruit consumption showed a significantly lower risk of diabetes and, among diabetic individuals, lower risks of death overall, as well as prevention of major vascular complications despite the study's "uncertainties" about its potential effects on risks of death and major vascular complications.

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5 Of The Biggest Diabetes Screw Ups Of All Time - eMaxHealth

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rantnrave:// Sports is unique in how it lets you measure time. Fans age in years and in eras. For Yankees fans of a certain age, Sunday night was likely a reference point of their own mortality. Derek Jeter had his No. 2 retired in Monument Park. If you grew up a Yankees fan in the '90s, the moment might have aged you in dog years. Sports, at its best, can be a connective tissue -- between parts of your life, between generations, between family and friends. There are many reasons to be cynical about sports but sometimes its sentimentality can soothe you, too. ... Imagine how much better Jeter's career could have been if he had listened to the assistant to the traveling secretary. ... This fall, Beth Mowins will become the second woman to call an NFL regular-season game. About time. ... I don't know what it says about #THERESISTANCE that Spurs coach Gregg Popovich is one of the most powerful voices standing against President Trump. His outspokenness isn't just another example of politics slipping into sports. Everything is political. We know that now. Popovich stands tall because he is eloquent with his criticism. He is also the head coach of USA Basketball. Pop is one of the few (only?) front-line U.S. Olympic officials to dissent against Trump. For the next three years, and heading into the 2020 Olympics, the man leading the most prominent U.S. national team will be at odds with the president. Has that happened before? Will it turn into a flashpoint?. ... What's it like to cover LeBron James? ... Worried about a "finite" amount of energy during the day? Exercise, then eat. ... I wonder how Gatorade feels about NBA stars taking their bottles off the table during postgame news conferences. Will the NBA send out a memo to support a crucial sponsor? And is there a reason for this or just coincidence? ... As the line blurs between fantasy sports and sports gambling, a startup is trying to inch its way into the space with a real-time gambling app.

The star is set to begin her first WNBA season in Washington after following one of the impulses that nearly drove her from the sport. Adam Kilgore | The Washington Post

Minnesota could have used the No. 57 pick in the 2011 NBA draft to select the future Boston Celtics star. Instead, they took Tanguy Ngombo, producing one of the weirdest stories in draft history. Sam Vecenie | Vice Sports

This article has no references to deflating footballs. Wil Fulton | Thrillist

A deep dive into the past three years of Mike Brown's life, which included a basketball sabbatical that completely altered his outlook. Anthony Slater | Mercury News

Former UCLA star Lonzo Ball's signature basketball shoes sold about 500 pairs in the first week they were available. Nathan Fenno | Los Angeles Times

"It's not enough to be smart. You have to be curious."

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An MVP's love of the game, Tom Brady's diet and Mike Brown's return - ESPN

These hacks can make a major dietary transition less intimidating and ultimately more successful.

Eating habits are a tough thing to change. From the time were babies, whatever our parents choose to feed us affects our taste buds and preferences. We learn to love certain flavors and dislike others, and often these arent good for us. The evolutionary urge to binge on salt, sugar, and fat nutrients that were once rare but now exist in abundance is difficult to overcome, as is the tendency to eat meat when its cheap and widely available.

Increasing numbers of people, however, are consciously choosing to rethink their diets for environmental and ethical reasons. Reducing meat or cutting it out completely is becoming more normal. You can see it in the number of vegan and vegetarian restaurants opening in every town, the expansion of healthy school meal programs, Meatless Monday campaigns, and salad bars in cafeterias. Documentary films like Forks Over Knives and Cowspiracy have got people thinking about plant-based eating.

If youre wanting to do this but feel overwhelmed by such a change, do not fear! There are ways to make it easier, less daunting, and more successful in the long run. Ive gathered the following list of hacks from The Reducetarian Solution, a collection of essays that examines the many benefits of reducing meat in ones diet. These ones stood out for me and have certainly helped in my personal journey toward significant dietary meat reduction.

There are countless meat-free options available involving exotic ingredients like seitan, tofu, Quorn, and tempeh (not to mention cultured meats and possibly insects), but if youre new to the world of meatless eating, these might seem intimidating, or even unappetizing. Focus instead on making meatless version of favorite, familiar foods. For example, try bean chili, veggie lasagna, bean-and-rice-filled burritos, lentil soup, and salads topped with nuts.

Its not all or nothing. Youd be setting yourself up for failure if you went from a faithful carnivore to vegan overnight. Build up to your goal slowly in order to ensure lasting success. Start with one meatless meal a week and work up to more. Try always ordering vegetarian when you go out to eat, or do it the other way around, allowing yourself meat only when youre at a restaurant. The more vegan/vegetarian food you incorporate into your diet, the easier it will get.

This suggestion comes from Elisa Museles in an essay called Listen to your body. She explains that many of us eat for the wrong reasons, filling our bodies steadily because were bored, tired, stressed, or because the clock says its dinner time:

How will you know whether your body can handle less animal protein at every meal if youre multitasking and rushing? How will you notice if youre satisfied when you eat your meals standing up, while reading your texts?

She wants you to take the time to hear listen to what your body is telling you. Sit at the table, chew slowly, put down your fork. Pay attention to the aftermath, i.e. Are you energized or lethargic? Does your gut feel good or uncomfortable? Are you still hungry or full? Whats your mood and how are your cravings? Pay attention to these details and youll find yourself making food choices to get the outcome you want.

If youve spent years giving meat a central position on your dinner plate, then it will seem scary to think of removing it. It requires a completely different approach to meal preparation. I know because Ive been through this. I used to cook meat every day and loved it, but as Ive delved into more plant-based eating, Ive discovered countless glorious replacements. Now I get excited about beautiful heritage beans and pans of oven-roasted vegetables. No longer does it seem like Im missing out, but rather that Ive discovered a new world I knew little about.

Another wise suggestion from Museles: The food that works for todays long-distance run might not work next week when youre battling a cold. The meals that energized you while you were pregnant might make you feel slow and groggy when youre chasing toddlers.

In other words, be flexible. Listen to your body and your cravings (within reason), as they are trying to tell you something. For example, Ive noticed that I crave animal protein much more in the winter than I do in summer, when Im happy to subsist mostly on salads and fruit. Make feeling your best more important than fulfilling expectations of what you should be eating.

Community makes everything easier. Find friends or coworkers that follow plant-based, reducetarian diets. See if local vegan restaurants offer cooking classes. Look for Facebook groups or blogs where you can connect with similar-minded individuals. As Nick Cooney writes, At heart were all a bunch of copycats, so surrounding yourself with people who follow the same habits will be a recipe for success.

Note: Be sure to consult your doctor or health care provider when implementing a major dietary change.

The rest is here:
6 strategies for reducing meat in your diet - Treehugger

Dietitians weigh in on alkaline diet...

MISSOULA, Mont. - One of the hottest diets on the internet promises you'll lose weight if you cut down on acidic foods, including animal products and processed foods.

Two Missoula dietitians we talked to about alkaline diets say people may be losing weight on them, but not because of acidity.

Emily Smith is a registered dietitian at Providence St. Patrick Hospital.

"The problem with this diet is that our studies are showing that food rarely, or does not significantly, change the pH of our bodies," said Smith.

Smith, and registered dietitian Denise Zimmer, of Peak Health and Wellness, say the weight participants are losing likely has more to do with eating more whole foods and controlling portions.

They say a well-rounded diet is more successful for long-term weight loss.

"We like to see people make lifestyle changes in just eating healthy, whole foods, unprocessed foods from every food group," said Zimmer.

Dietitians say half your plate should be made up of fruits and vegetables, and you should get a balance of protein, which can include lean meat.

The meat and seafood manager at the Good Food Store in Missoula suggests looking for the terms "prairie-raised" and "grass-finished" on meat labels.

"I would look for what's raised here in Montana. It doesn't have to travel far to be processed and it gets nothing but grass its entire life. It's higher in omega threes, much lower in fats, much lower in saturated fats, and so it's a much healthier product," said Russ Kubisiak.

Dairy products also can offer protein. Zimmer suggests three to four servings a day.

"In the diets that are out there, dairy is one thing they eliminate, when really, studies show people who get adequate dairy are at better weights than those who don't," said Zimmer.

Dietitians do agree with cutting out processed foods, but say you should get a limited amount of whole grains every day.

An average person is recommended to have about six ounces of whole, unprocessed grains every day. This may be less than you think.

Zimmer explains that one half cup of whole grains is one ounce. One slice of bread also is considered to be about one ounce.

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Dietitians weigh in on popular alkaline diet craze - NBC Montana

Atkins. Paleo. Vegan. Keto. Gluten-free. IIFYM. These days, there are more diets than there are food groupsand most of them do come with weight loss and healthy eating benefits. But how many of these would you want to maintain for your entire life? (Just think about how many years that is of counting macros, avoiding bacon, and steering clear of doughnuts.)

In the all-or-nothing health world where kale is king, HIIT is queen, and you've either drank the Kool-Aid or spit it out, developing lifelong habits seems like an afterthought. It's all about going to the extreme to get better-body results ASAP.

Butobviously, you're not trying to lose the weight and gain it back. You're not trying to get in shape, then get out of shape. You're not trying to feel great, then go back to feeling shitty. So why do you subscribe to a harsh diet that you know is going to fail you eventually?

Enter: the 80/20 rule for healthy eating. It's not so much a diet as it is a way of eating for lifeone you can maintain happily until you're 105.

The gist: you eat clean, whole foods for about 80 percent of your calories of the day, and you #treatyoself for about 20 percent of the calories for the day. (ICYMI it's recommended by health pros like Jillian Michaelsand many dietitians as a way to teach moderation.) "The 80/20 rule can be a fantastic way to enjoy the foods you love and keep your weight in check," says Sarah Berndt, RD for Complete Nutrition and owner of Fit Fresh Cuisine.

It's something you can do forever. "It's a more livable diet style, which allows you to enjoy a few special treats without feeling guilt," says Sharon Palmer, R.D. and author of The Plant-Powered Life. When you feel guilty about eating something that doesn't fit into the "healthy" category, it can lead to binging and disordered attitudes about eating and body image. (After all, it helps you avoid the worst weight loss mistake there is.)

It's not great for weight loss. If you are eating large portions of even healthful foods, like whole grains, fruits, nuts, healthy fats, lean proteins, you can exceed your body's energy needs (read: calories) and gain weight. Calories still count, even healthful sources of them. "The 80/20 rule is very loose guidance and could be applied to a diet lifestyle that's already in balance when it comes to calorie needs," says Palmer, meaning it may be best for weight maintenance rather than dropping lbs.

"Its still important to practice moderation and portion control with the 80/20 rule," says Berndt. "Your indulgences need to be a reasonable portion rather than a free-for-all to gorge."

Just because that 20 percent is for "treats" doesn't mean you can go ham with the Oreos or a bag of chips. "Try to consider this more as a general rule of thumb," says Palmer, rather than specific numbers to meet every day.

For example, if you're aiming for 2,000 calories a day (here's how to figure out how many calories you need), then the rule indicates you'd have about 400 to "play" with. But just because there's wiggle room for some indulgences (a glass of wine with dinner, a slice of a coworker's birthday cake), doesn't mean those are "throw-away calories" to be wasted on food with zero nutritional valueand you certainly don't need to use all 20 percent. In fact, it's probably best to shoot lower than 20 percent, since"people are really bad at estimating how much food they eat and consistently underestimate calories and portions," say Palmer.

Keep in mind: "Every meal is an opportunity to nourish your body," says Palmer. "For many of us, every bite should count in order to reward us with fiber, protein, healthy fats, vitamins, minerals, and phytochemicals (plant compounds with antioxidant and anti-inflammatory compound)."

If you learn to love the 80 percentto crave peanut butter instead of cake, and roasted Brussels sprouts instead of chipsthen you won't be dying for the 20 percent. Instead of thinking of it as a reward, think of it as some wiggle room to just ~live your life.~ (Because #balance is the essence of lifeand the most important thing for your health and fitness routine.)

Personal Best: The tools and inspo you need to crush your goals (whatever they are!) all year long. Join our Personal Best Facebook Group for 24/7 squad support and share your winsbig and smallon social using #mypersonalbest.

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Why the 80/20 Rule Is the Gold Standard of Dietary Balance - Shape Magazine

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What's REALLY Sabotaging Your Diet? Use This Flow Chart To Find Out - Women's Health

Kate Upton knows her fianc Justin Verlander is the perfect partner for her, and she wont be doing any pre-wedding dieting as she prepares to walk down the aisle, she recently revealed to People.

In terms of her look on her wedding day, she said, Justin is so supportive and I dont think that he would honestly have a strong opinion in that way. Hes a lover, not a judger.

Upton is confident in her body and wont be trying to make any drastic changes before her big day.

I never get on a scale because you cant judge yourself for how much you weigh, she told People. What really matters is how good I feel.

She spoke to People after attending the recent Pronovias bridal fashion show in Barcelona, revealing she was in the early stages of wedding planning.

This is the first time Im actually looking at dresses, she said. This is the perfect place to start because theyre so known for wedding dresses. Its an iconic place so I can figure out where Im going to go on my special day.

Upton, 24, revealed her engagement to the Detroit Tigers pitcher in May of 2016.

She revealed at the 2016 Met Gala that he proposed to her just before baseball season and she was "excited to finally be able to share it with the world."

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Kate Upton reveals she won't diet before her wedding: 'I never get on a scale ' - Fox News