Thank God flexitarianism is among the diets that work.

It is dedicated to those who are interested in going vegetarian, but are not yet determined to say goodbye! to meat forever.

Flexitarianism is ranked in the top 10 diets when it comes to efficiency.

In short, the flexitarian diet is a mix of two concepts: flexible and vegetarian.

Beyonce and Jay-Z fell in love with the flexitarian diet and said it out loud: this diet works!

Flexitarians weigh 15% less than those who prefer a carnivorous diet, have a lower rate of heart disease, diabetes and cancer and live, on average, about 3,6 years longer than those who eat meat products.

It encourages you to add more veggies to your daily menu. Even if those who embrace this trend are advised to replace the meat with protein-rich foods such as tofu, beans, nuts, seeds and eggs, meat is not completely prohibited.

You can add meat to your menu, from time to time, and no one will ever mind.

There is, therefore, a fixed schedule, the 3-4-5 type, which requires you to eat a breakfast of 300 calories, a 400 calories lunch and a 500 calories dinner, choosing from the accepted food groups.

Youre also allowed two snacks during the day, 150 calories each, making sure the total number of calories consumed during the day does not exceed 1,500, for women, and 1800-2000, in what concerns men.

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The flexitarian diet is so popular this year: see why all the celebrities love it - Stck Nws US

We are now well into 2017. Many of us started the new year with a diet, likely with the intention of losing weight, or being healthier.

There are many different products and programs on the market that promise weight loss. Some require replacing one or two meals each day with a shake or bar and eating a healthy dinner. Others offer weight-loss supplements focusing on reducing appetite to help you eat less.

Diet programs guide participants through the process, sell them their food and supplements, and offer weekly weigh-ins. These programs are based on changing lifestyle, tracking food intake by using a point system, encouraging attendance at weekly meetings and weigh-ins and regular exercise. Also, online programs help track calories and daily activity levels.

Diets including high fat, low fat, high carb, low carb, Paleo and Mediterranean are available, as well as many others.

Most diets work, if followed, but many are very different to how people normally eat. For many dieters, after reaching a weight or fitness goal, they tend to go straight back to what they were used to before.

According to 2016 figures, the weight-loss industry was worth $60 billion, from diet book sales and the many programs, clinics and products available. The industry does not want anyone to know that while on a strict diet they are undermining their metabolism. Dieting changes the rate of a metabolism, which can work against people.

A slowed metabolism can cause people to feel like they are constantly hungry, though their body needs to eat less to maintain the weight loss they just achieved. The weight-loss industry has much to lose financially and continues to create new plans and programs to keep us hooked.

We need to find a way of eating and active living that works for us. We need to learn what our body needs on an individual basis. Our ancestors ate foods they found in nature. With stores so fully stacked we need to realize that just because food is plentiful it does not mean we should eat all we can.

Looking at what is available, we should ask ourselves whether it is working to our benefit or detriment. Is it feeding the body or only filling the stomach? We should look at food as the basis of healthy living, giving it the place it had before we became too rushed to eat a wholesome breakfast before heading out the door.

We need to look at eating meals at the table more often, rather than in the car while on our way to work or when dropping off our children at school. Maybe we are eating too fast to give our bodies the chance to break down and digest the food the way nature intended.

Eating healthy and maintaining a healthy weight should not require a science degree or a list of different plans or programs that are hard to maintain.

Look at what you are doing right and find where you can make small changes. Create a plan that works for you and include whole foods: lots of vegetables, fruit, whole grains, legumes, nuts and seeds. Let your body respond the only way it can when it receives all the nutrients it needs to function, with a healthy weight, fewer health problems, more energy and optimal health.

In the end, the best diet is the one you can stick to in the long term.

Kitty Clemens is a board-certified practical holistic nutritionist and professional cancer coach.

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Healthy Living: Which diet is best? - Powell River Peak

Renal and Urology News

Advanced CKD Patients May Benefit From Dietary Therapy Renal and Urology News These findings strongly suggest that dietary therapy can be used to safely delay (for up to several months) the need for chronic dialysis in selected patients with pre-ESRD, the authors wrote. ... Renal diets need to be crafted to avoid protein ... and more »

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Advanced CKD Patients May Benefit From Dietary Therapy - Renal and Urology News

Food allergies are no joke when dining out. Can you trust the kitchen? Is there cross-contamination? Then theres the dreaded I have food allergies five-minute conversation with every new server. All this can put a damper on your culinary experience.

But these five restaurants in Los Angeles aim to change all that. They cater to food allergy sufferers and welcome you with open arms. Guests are graciously cared for with special protocols and accommodating chefs. Food allergies dont have to stop you from dining out anymore. At these restaurants, go ahead and indulge safely with an adventurous palate just like everyone else at the table.

Fine dining at its best, this beloved Beverly Hills gem just went through a stunning renovation. Its mouthwatering re-imaginedmenu created by Executive Chef DavidCodney has a Mediterranean flair and a focus on local producers and wild-caught seafood. Guests with food allergies regularly dine at The Belvedere because whatever youre dealing with, the kitchen is at-the-ready. Even the menu is created to easily adapt to food allergies. Guests are seated near the kitchen for easy communication. And a chef will come to your table to discuss your needs even create a unique dish just for you.

ChefCodney says, Whether its dairy, soy, wheat, or meat, we adhere to all dietary restrictions; we even have dedicated pans and blenders to eliminate the risk of cross-contamination. He wants all guests to feel safe and cared for. At the end of the day, he assures, I have two main concerns our guests safety and their satisfaction.

In the food allergy world, word gets around where its safe to enjoy a fine dining experience. The Belvedere is at the top of the list. A few must-try dishes are the arugula with oven roasted eggplant and Ras El Hanout vinaigrette, gluten-free almond flour pappardelle with stewed tomato and basil, and mussels with white wine, parsley, and chili flakes. And dont forget dessert. Executive Pastry Chef Stephanie Boswells masterpieces receive actual applause. Dining at The Belvedereis as safe as it is delicious. You just make your next reservation while still at the table.

Amie Valpone, food allergy sufferer and author of Eating Clean says, Restaurants are often full of inflammatory foods that make me feel achy and bloated and give me an awful headache. But not at True Food Kitchen! With a few locations throughout Los Angeles, the menu followsDr. Andrew Weils anti-inflammatory diet so youre already ahead of the game. General Manager Beth Centlivre, wants guests to feel unabashed about discussing their food allergies. She says, Most restaurants view modifications or allergies as an inconvenience because its extra effort or because it ruins the integrity of the dish. Our chefs create a recipe and build a dish with ingredients that can be enjoyed by everyone. And if youre tired of having the same food allergy conversation over and over again with new servers, keep a customer file of all your dietary restrictions.

True Food Kitchens commitment to clean cuisine isnt just because of food allergies. Executive Chef, ChefJordan Herigstad explains, Our bodies werent meant to be fed chemical and pesticide-ridden foods. Processed foods and ingredients that are genetically modified have negative effects on our bodies natural ability to heal and protect itself.

Try the gluten-freebutternut squash pizza, chia seed pudding ( no nuts dairy, wheat, eggs, or soy) and the nutritionally-dense kale salad. Delicious!

Back under James Beard nominee and Barilla Academy Master ChefExecutive ChefMirko Paderno, Culina is a hotspot of traditional Italian fare with an LA twist. A favorite amongst vegans and the clean-eating crowd, Culina is happy to adapt its menu to fit any food allergy or dietary preference. Here, discussing your dietary restrictions (even preferences!) is never an embarrassment. On the contrary, servers encourage it and flag tickets for the kitchen. Depending on the severity of the food allergy, a manager will come to your table and discuss safe dining options. Dont leave without trying Culinas roasted beet and watercress salad, its raw fish menu, and famous Kitchen Sink vegan ice cream.

Famed for its affirmationbased menu, Cafe Gratitude prides itself on clean and green eating. Featuring a 100% organic, plant-based, and seasonal menu this is asolid start for anyone with food allergies. But if doubt, consult the Cafe Gratitudes Book of Knowledge (available online and in the restaurant) that provides a detailed ingredient list for every menu item and a multitude of alternative menus based on dietary restrictions. Also, a manager will come to your table to discuss your needs and offer an honest assessment depending upon the severity of the food allergy about what is be safe to order. A few must try dishes are the Whole Macrobiotic Bowl, Elated Mole Abuelita Enchiladas, and any desert. Cafe Gratitudeis quite famous for their scrumptious vegan desserts. Just remember to ask about which contain nuts!

The latest creation of plant-based pioneerMatthew Kenney is a hip lunch spot, where you can nosh on innovative concept dishes that burst with flavor. Its casual but vibrant dining showcasing raw and vegan cuisine. Dedicated to a healthier nutrition-based diet, Matthew Kenney NM also makes it easy for those with food allergies to enjoy dining out again. Transparency is key as servers will go over every ingredient with you to ensure you order just the right meal. Make sure to try the citrus truffle salad, cobb wrap with coconut bacon and sesame ginger kelp noodles.

Be clear.To focus on the quality of the food, we need to know if its a serious allergy or a strong dietary preference. Unfortunately, this is not always clear.ChefCodney

Avoid salad Bars and buffets People are using the same spoons and tongs to reach into different foods and cross-contamination is likely. Aime Valpone

Call ahead.The best thing a guest can do is inform the kitchen of any requirementsbeforethey arrive. This ensuresthat wehave more time to come up with something and potentially source alternative ingredients. ChefCodney

Always ask.We take pride in how serious we cater to food allergies. I love being able to look at a guest and say that its no problem at all. Beth Centlivre

Create your own meal: Ask the chef to create a meal for you with a lean protein (beans, legumes), gluten-free whole grains (black, brown, wild rice, quinoa), a healthy fat (avocado, olive, coconut oil, nuts and seeds), and lots of veggies. Aime Valpone

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Images via The Belvedere, Matthew Kenney NM, True Foods, Cafe Gratitude, Culina

Author, journalist and publishing consultant, Donna Sozio has been featured in 200+ media outlets including the Tyra Banks Show, Early Show, Fox News, Good Day LA, Seventeen Magazine, Yahoo! Personals, Match.com, Lavalife.com, EcoSalon.com, OrganicAuthority.com and many more. Her books The Man Whisperer (Adams Media) and Never Trust a Man in Alligator Loafers (Kensington) were Amazon.com bestsellers, had TV/Film options and were translated into German, Portuguese and Czech.

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5 Must-Try LA-Based Food Allergy Friendly Restaurants - Organic Authority

Eating Disorders Awareness Week is there to do what it says on the tin. And awareness about eating disorders has grown throughout my career. Indeed eating disorders have become synonymous with anorexia nervosa and bulimia nervosa - two devastating mental health problems that call for as much attention as they can get. But both are actually fairly rare. And while I struggle to find people who haven't heard about anorexia and bulimia, I rarely meet anyone aware of other eating disorders.

Picture a child sitting at a table, cutlery in hand and food in front of them. Yet no matter what the parent says or does, gentle bribery, cajoling, threats of 'an early bed', the child simply won't eat. Nearly all parents go through the annoying phase when their child refuses to eat. It usually starts at two. Professionals call it the 'food neophobic' stage of child development. This is normal. Nothing to worry about.

Avoidant/Restrictive food intake disorder or ARFID is actually more common than anorexia and bulimia. It typically starts before the age of five and lasts until adulthood. You've probably at least heard about both children and adults with ARFID, but perhaps known it by another name. The 'picky eater'. But it's a misleading term. What most people call a picky eater is actually a bunch of three separate problems. Two of these are normal. One is a psychological disorder. The term 'picky eater' trivialises the everyday struggle faced by people with ARFID and those around them.

ARFID generally starts between two and five, the same age children hit the food neophobic stage. The difference is the child with ARFID does not 'grow out of it'. Children at this stage generally refuse new foods in favour of things they're familiar with. Although frustrating, the child eats and doesn't lose weight. But children with ARFID tend to avoid and restrict their food, leading to weight loss or nutrient deficiency. They restrict their diet to sometimes only two or three foods that they deem to be safe. Most often these are foods high in fat, sugar and/or salt. And it damages their health.

A child with ARFID often just looks like they are being naughty at mealtimes. They may refuse to follow the adults' requests, run away from the kitchen or dining room and fidget around the table. Again, nothing unusual.. But children with ARFID do this nearly, every time food is put on the table and generally lasts for years. This is when well-meaning people dish out advice. The 'been there, done that' mantra is meant as support. As an eating behaviourist professional and a parent, I can safely say ARFID children are different.

The things that get most children through the food neophobic stage, simply don't work, or more accurately will not work in the same time frame, for children with ARFID. Parents of children with ARFID are desperate to stop the behaviour, desperate to get their child to eat and desperate to have a 'normal' food neophobic child. If anything, they can offer other parents advice. They've almost certainly tried everything. Worst of all, parents of children with ARFID are often publically blamed and sometimes shamed for their child's apparent willfulness.

In more than 10 ten years working with children with ARFID, it is very rare that anything the parents did or do caused the problem. They are not at fault. ARFID is an eating disorder. The child is anxious about food, may have experienced a traumatic event with food or find different tastes, smells or textures of food offensive. The behaviour stems from their interaction with food and has little to do with what the parents have or have not done. ARFID stays with the child. It does not get better with time and harms children's health.

Next time you see that child across the table playing up and refusing to eat, 99 times out of 100 it is just a phase. But alarm bells start to sound if their behaviour does not improve by 6 years of age and especially if the child starts to lose weight. It might be that 1 in 100 case of ARFID. This is when it's crucial to get professional advice to improve the child's diet. When you see that child with ARFID, understand that it is not the parents' fault and your advice has likely been tried, tested and failed. For parents of children with ARFID, that frustrating phase all parents went through is a daily reality, with no signs of improvement.

The road to recovery from ARFID is possible, but is likely to need specialist support. Several specialist centres across the world are available and can help. And I hope this spurs your interest just enough to find out more about other eating disorders beyond those you think you already know about. ARFID is just one. There are others. Disorders like pica and rumination also appear to have lower public awareness than anorexia and bulimia. Maybe it's time to find out more.

Read more from the original source:
The Children's Eating Disorder More Common Than Anorexia And Bulimia - Huffington Post UK