Avocados are referred to as a superfood for a reasonthese powerhouses contain so many of the vitamins and nutrients you need to stay healthy.

Many of us already know that avocados hold a host of health benefits and have been shown to lower your risk of certain life-threatening diseases, increase your good cholesterol levels (HDL), and even improve your eyesight. (Related: The 7 Healthiest Foods to Eat Right Now)

Now, scientists have uncovered another potential benefit of this healthy food. A new study led by researchers at the Yale School of Medicine revealed that diets rich in the oleic acid, (which is found in various foods including avocados, olives, nuts, and cheese, for example) can help fight the effects of multiple sclerosis.

The effects of multiple sclerosis (MS), an autoimmune disease that damages the brain and spinal cord, can be mediated by the T cells in your immune system, Yale explains. These T cells can be activated by the presence of oleic acid, a monounsaturated fatty acid abundant in avocado as well as other foods such as nuts and olive oil.

Conversely, the lack of this fatty acid can leave your T cells inactive, causing the immune system to attack your body. The researchers found that when they introduced oleic acid in vitro, they saw higher levels of the T cells needed to suppress dangerous symptoms associated with MS.

Of course, this doesn't mean that by simply eating enough avocado, you can be totally safe from the autoimmune diseaseor even fully manage symptoms if you already have it.

As senior author David Hafler, MD, FANA, of the Yale School of Medicine, tells Eat This, Not That!, "We can't make recommendations based on these in vitro experiments, other than to say that a healthy diet, with low saturated fats and low saltis probably a good idea. We plan to investigate in the future whether a diet rich in oleic acid changes immune function."

Still, it's a promising signthere may be a connection between the oleic acid you eat in various foods and the way your T cells combat the disease.

For more science-backed nutritional recommendations for suppressing the effects of MS, check out The Foods To Eat and Avoid If You Have an Autoimmune Disease.

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(CNN) A man who was missing for two and a half weeks in the Australian bush has been found alive after surviving on mushrooms and dam water, police say. Police launched an extensive search for Robert Weber, who was last seen with his dog, leaving a hotel in Kilkivan, Queensland, on January 6.

Authorities scoured the area's dense bushland, rivers, dams and steep terrain in wet conditions to search for Weber, but called off the rescue mission after a week.

Weber, 58, was discovered on Sunday morning -- 18 days after he was last seen -- by a property owner, who spotted him near a dam.

"(It was) bumper to bumper traffic, so I'll swing a right and go up the mountain and come down the other side," he said. "I made a split-second decision of error and paid 18 days for it."

Police said Weber's car became "bogged down" on a road he was unfamiliar with, and that he stayed at his car with his dog for three days, before running out of water.

"He left on foot and became lost and remained at a dam where he survived by sleeping on the ground, drinking dam water and eating mushrooms," Queensland police said in a statement.

"I had no shelter. I passed out. My body couldn't cope," Weber said. "That was the misery part of it."

Authorities added that Weber was taken to hospital after suffering from exposure, but is otherwise "safe and well," though his dog has not been found.

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Unless you happen to live near the sea and are pretty good with a hook and line, the easiest way to eat more fish is to open a can of tuna. Canned tuna is among the healthiest, most affordable sources of protein you can buy. The fish is rich in anti-inflammatory, heart-protective omega-3 fatty acids, contains anywhere between 20 and 25 grams of protein per can, is rich in vitamin D, and is low in carbs. As most of the American population isn't getting enough omega-3 fatty acids, including tuna in your diet is a convenient, cheap way to overcome this deficiency.

While it's important to be aware and informed about potential health hazards of eating canned fish, keep in mind that by eating a balanced diet and consuming a moderate intake of tuna per week, which the FDA recommends as 2-3 servings, you can reap the benefits of tuna without most of the side effects.

Knowing the potential dangers of canned tuna and how to avoid them may lure you back to making tunafish sandwiches for lunch once or twice a week. After all, despite the potential concerns, canned tuna is nowhere near as bad for you as these 8 Dangerous Foods that are Shortening Your Life, According to Science.

Also called hydrargyria, mercury poisoning is usually caused by consuming food containing the heavy metal, a known neurotoxin. "All fish have some level of mercury, but that level varies widely; canned tuna has relatively high levels of mercury so its consumption could potentially become harmful above three or so servings a week," says Andrea Paul, MD, medical advisor to Illuminate Labs. Symptoms of mercury poisoning include itching or a pins-and-needles feeling in the toes and fingertips, muscle weakness, coordination, speech and hearing impairment, and reduced peripheral vision. High mercury levels in women who are pregnant may result in central nervous system disorders in their babies.

Dr. Paul recommends switching to fish with lower levels of mercury, like wild-caught salmon, to gain the health benefits of omega-3 fatty acids without the health risks. The Food & Drug Administration (FDA) and Environmental Protection Agency (EPA) recently revised their recommendations, encouraging pregnant women and women breastfeeding to eat more low-mercury fish (up to 12 ounces weekly) to gain the health benefits. However, both agencies continue to advise that no more than six ounces of those 12 per week be white (albacore) tuna, a large fish that contains higher amounts of mercury. Canned light tuna is made mostly from skipjack tuna, a smaller species that's lower in mercury.

If you don't mind paying a little bit more for peace of mind, consider the Safe Catch brand of canned fish. Using a proprietary technology that the company founders invented, Safe Catch tests every tuna and salmon for mercury levels before buying it. The company's Safe Catch Elite tuna is 10 times lower in mercury than the FDA limit of 1.00 ppm (parts per million). Its wild albacore is 2.5 times lower than the FDA limit. Safe Catch is also cooked just once while in the can, which retains more healthy oils, says chief operating officer Kevin McCay. Other brands cook twice, first on racks where the oils drip away, then again in the cans.

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If you experience facial flushing, sweating, dizziness, and a peppery taste in your mouth and throat shortly after eating canned tuna, you could be having an allergic reaction to a bacterium in marine fish that has begun to spoil. "Scombrotoxin is a unique type of food poisoning most commonly found in tuna and mackerel fish," says food scientist Janilyn Hutchings, CP-FS (certified professional in food safety) with StateFoodSafety.com. "The toxin is created by spoilage bacteria due to improper handling and isn't destroyed in the canning process."

Canned fish isn't the only culprit. Anglers who leave their catch too long on a dock or boat out of the cooler can trigger bacterial growth in the fish that elevates levels of the histamine that causes symptoms. Non-scombroid gamefish such as bluefish, mahi-mahi and amberjack are also associated with the toxin. Advanced symptoms include hives, diarrhea, and blurred vision. See a physician if symptoms worsen or last more than 4 to 6 hours.

Animal studies and some human studies suggest that the chemical Bisphenol A (BPA), a known endocrine-disrupting contaminant, may impact your health, potentially elevating blood pressure, causing infertility, birth defects, and raising the risk of obesity, diabetes, heart disease, and cancer. "BPA is a component in some food containers, including some cans, and it's somewhat controversial," says Hutchings. The FDA made standards for food containers stricter following a 2008 National Toxicology Program report indicating the levels of BPA consumed by the U.S. Population at the time could negatively affect health. "The FDA's official stance is that the amount of BPA currently in food containers is safe," says Hutchings.

A recent study conducted by the Can Manufacturers Institute in Washington state also found that all domestically produced food cans were lined with non-BPA next-generation materials. However, less is known about cans manufactured outside of the U.S.

Related: The Unhealthiest Canned Foods on the Planet

Fresh fish is a great source of protein and heart-healthy omega-3 fatty acids, but canned tuna, while very convenient, may not be the healthiest for those with high blood pressure. "At an average of 200-300 milligrams of sodium per serving, anyone who has heart disease or diabetes can't risk eating canned tuna," says nutritionist Cassidy Gunderson, PhD, who helps her clients manage chronic disease through food as the owner of Spiro Health & Wellness, in Salt Lake City. Eating a lot of canned tuna, along with other foods high in sodium like canned soups, baked goods, and other processed foods and restaurant meals, raises your risk of high blood pressure, kidney disease, diabetes, and sleep apnea. The American Heart Association recommends that people keep their daily intake of sodium below 1,500 milligrams. Luckily for you, there are multiple no-salt-added tuna brands, which we detail in our guide: 6 Best Canned Tunas on the Market, and 4 to Stay Away From.

If you're concerned about your blood pressure, you may want to read up on these 14 Mistakes That Are Making Your High Blood Pressure Worse.

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UN agencies warn economic impact of COVID-19 and worsening inequalities will fuel malnutrition for billions in Asia and the Pacific

Child and maternal diets particularly vulnerable

20/01/2021, Bangkok, Thailand The economic impact of COVID-19 on the worlds most populous region is threatening to further undermine efforts to improve diets and nutrition of nearly two billion people in Asia and the Pacific who were already unable to afford healthy diets prior to the pandemic, says a new report published today by four specialized agencies of the United Nations.

The report, Asia and the Pacific Regional Overview of Food Security and Nutrition 2020: Maternal and Child Diets at the Heart of Improving Nutrition found that 1.9 billion people were unable to afford a healthy diet in this region, even before the COVID-19 outbreak and the damage it has since caused to economies and individual livelihoods. The report was published jointly by the Food and Agriculture Organization of the United Nations, the United Nations Childrens Fund, the World Food Programme and the World Health Organization.

Due to higher prices for fruits, vegetables and dairy products, it has become nearly impossible for poor people in Asia and the Pacific to achieve healthy diets, the affordability of which is critical to ensure food security and nutrition for all and for mothers and children in particular.

Food prices and available incomes govern household decisions on food and dietary intake. But the outbreak of COVID-19 and a lack of decent work opportunities in many parts of the region, alongside significant uncertainty of food systems and markets, has led to a worsening of inequality, as poorer families with dwindling incomes further alter their diets to choose cheaper, less nutritious foods.

Making nutritious foods affordable and accessible

More than 350 million people in the Asia and the Pacific were undernourished in 2019, or roughly half of the global total. Across the region, an estimated 74.5 million children under 5 years of age were stunted (too short for their age) and 31.5 million suffered from wasting (too thin for height). The majority of these children live in Southern Asia with nearly 56 million stunted and more than 25 million wasted. At the same time, overweight and obesity has increased rapidly, especially in South-Eastern Asia and the Pacific, with an estimated 14.5 million children under 5, being overweight or obese.

Poor diets and inadequate nutritional intake is an ongoing problem. The cost of a healthy diet is significantly higher than that of a diet that provides sufficient calories but lacks in nutritional value, showing significant gaps in the food system to deliver nutritious options to all at an affordable price. These costs are even greater for women and children, given their added nutritional needs.

The report calls for a transformation of food systems in Asia and the Pacific, with an aim to increase the affordability of, and families access to, nutritious, safe, and sustainable diets. Nutritious and healthy diets need to be accessible to everyone, everywhere. To ensure that happens, the report recommends integrated approaches and policies are needed. These steps are vital to overcome unaffordability issues, and also to ensure healthy maternal and child diets.

Improving maternal and child diets requires strengthening vital systems

Nutrition is vitally important throughout a persons life. The impact of a poor diet is most severe in the first 1000 days, from pregnancy to when a child reaches the age of 2. Young children, especially when they start eating their first foods at 6 months, have high nutritional requirements to grow well and every bite counts.

Mainstreaming nutrition-focused behaviour change campaigns throughout these systems should lead to greater knowledge uptake and sustainability of behaviours helping people to achieve healthy diets.

Education on what constitutes a healthy diet and how to create hygienic environments at home, in schools and in the community, together with investment in girls education and infrastructure that underlies good water, sanitation and hygiene practices, are critical.

Therefore, providing a nutritious, safe, affordable and sustainable diet for all requires coordinating with partners in the Food, Water and Sanitation, Health, Social Protection and Education systems, to collectively create an enabling environment.

Greater attention is also needed to operationalize national policies and plans to improve the delivery of health services for maternal and child diets and good nutrition outcomes. Services to improve the diets of mothers and young children should be prioritized as part of the essential package of health services needed to address undernutrition, overweight and obesity and to achieve universal health coverage.

In the meantime, social protection efforts can protect and stabilize incomes and improve access to healthy diets during disasters and crises. At least nine governments in Asia and Pacific have established a targeted mother and child COVID-19 component in their social protection systems. However, more data collection and analysis are needed to document the effectiveness of social protection in improving maternal and child diets in the region.

Bringing everyone to the table

Food systems play a critical role in achieving food and nutrition security for all. A sustainable and nutrition-sensitive food system is essential to produce diverse and nutritious foods for healthy diets. Improved efficiency and productivity of value chains can reduce the costs of essential foods to make them more affordable.

These actions are needed now more than ever because the face of malnutrition is changing in Asia and the Pacific, with highly processed and inexpensive foods readily available throughout the region. These foods are often packed with sugar and unhealthy fats and lack the vitamins and minerals required for growth and development. Consumption of these foods increases the risk of obesity, diabetes and cardiovascular disease.

Governments need to invest in nutrition and food safety in fresh and street food markets to promote healthy diets. Regulation of sales and marketing of food for consumers, especially children, is important to curb overweight, obesity and related diseases and illness.

The report also calls for action within the private sector, as it has an important role to play in supporting the transformation of the food system and its value chains for achieving healthy diets.

Leveraging these systems, in a coordinated fashion that expands the opportunities to address barriers to accessing and consuming healthy diets, will help countries and the people of Asia and the Pacific recover faster from the economic impact of COVID-19, and be better prepared for future crises.

The report, Asia and the Pacific Regional Overview of Food Security and Nutrition 2020: Maternal and Child Diets at the Heart of Improving Nutrition launched today in Bangkok, is jointly published by the Food and Agriculture Organization of the United Nations, the United Nations Childrens Fund, the World Food Programme and the World Health Organization.

Read the report

http://www.fao.org/asiapacific/news/detail-events/en/c/1370156/

#SOFI2020

For further information, contact:

Allan Dow, FAO Regional Office for Asia and the Pacific

Pravaran Mahat, UNICEF South Asia Regional Office

Shima Islam, UNICEF East Asia and Pacific Regional Office

Kun Li, WFP Regional Bureau for Asia and the Pacific

Ruel Serrano, WHO Western Pacific Regional Office

Shamila Sharma WHO South-East Asia Regional Office

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Asia and the Pacific regional overview of food security and nutrition 2020: Maternal and child diets at the heart of improving nutrition - World -...

Author Irene Richardson - January 20, 2021January 20, 2021Loading up on veggies and more from local businesses like Local Source Market & Grocery is never a bad idea. Photo via Matthew Niblett for Bham Now

It comes as no surprise that about 45% of Americans made improving their diet a New Years resolution in 2020. Forming healthy eating habits that last can be difficult with an oversaturation of information currently out there. So, we reached out to Colleen Lovett, a Clinical Health Coach at Blue Cross and Blue Shield of Alabama, for advice we can trust.

With an onslaught of celebrity influencers on social media, consumers come face-to-face with promising promotions and diets guaranteeing quick results every day. While the offer may seem tempting, its more than likely not a safe solution.

If a diet offers quick results or cuts out whole food groups, these are often red flags it might not be sustainable long term. Focus on small changes you can maintain over time and work to set small, achievable goals that are realistic for you and your lifestyle.

Get-slim-quick diets arent the only things you should keep off your radar. There are little habits and misinformation in your everyday life that might be sabotaging your goals.

For example, lower calorie diets seem like the simplest way to lose weight. But they dont always provide substantial nutrition.

If you can, focus on boosting your intake with nutrient-dense foods like lean proteins, fruits, leafy green vegetables and complex sources of fiber from whole grains. Plan your plate by color and eat the rainbow by including dark leafy greens, bright-colored fruits, and whole grains.

A simple formula I encourage for meal planning is a protein (chicken, beef, pork, eggs, beans, lentils), vegetable (think anything green!), a grain or carbohydrate (think brown rice, sweet potatoes, corn, peas, pasta), and a fruit.

Another challenge standing in your way is seeing healthy eating as expensive. But, everything doesnt have to be fresh to be healthy.

Its true! Frozen and canned foods can be equally as nutritious as fresh items. Additionally, be on the lookout for canned options with reduced-sodium or no added salt.

You can also give a good rinse under the sink to reduce added sodium before cooking. Frozen fruits and vegetables offer variety and can last longer than fresh produce. Look for items without seasoning or sauce to get the most nutritional value.

Since you now know what not to do, lets dive into tips that will actually get you on your way to creating healthy eating habits.

In terms of healthy eating, find areas you may be struggling in. If you are finding it hard to get enough vegetables in your day, set a goal to add something green to your plate each meal. If you skip meals or forget meals, work on setting reminders through your phone or post-it notes to ensure youre meeting your nutrition needs.

Whats another big factor that determines how we eat? Time. If your schedule makes it difficult to prepare home-cooked meals, there are still areas to find healthy options when eating out.

This looks like swapping a fruit salad for fries and choosing baked or grilled items when available. Another tipleave off part of the bun for an easy way to reduce simple carbohydrates.

Physical activity and eating go hand-in-hand, but again time restraints come into play. Try starting small, such as 10-minute intervals throughout the day.

Maybe its a quick YouTube search for a fitness video or finding a couple of your favorite songs to get you up and dancing. Turn exercise into something you love and gradually increase the amount of time a day you commit.

Soon, youll be hitting those goals without even realizing it! Check out more activities to get you moving in Birmingham while staying socially distant.

Going back to when we talked about mistakes you could be making, hydration is another one. Its possible you could be confusing hunger for thirst.

The rule of thumb for water intake is half your body weight in ounces. If this seems daunting, start small and try to aim for 8 ounces of water at meals.

Forgetting to drink? Find a water bottle you love and label it with rubber bands or tape with times of day as a reminder to get your fluids in! If you do not like water, try dropping in fresh citrus fruits or berries to add flavor without the sugar. Seltzer and sparkling water can also provide hydration with a little fizz!

Reaching for junk food when life starts to become too stressful to handle? Its a reflex a lot of people have, but there are other ways to handle the stress that wont throw you off those goals.

Sometimes stress can reduce our appetite, and sometimes stress can push us to eat for comfort. Find stress relief that works for you like journaling, walking outside, or even reading. Food journaling and noting feelings during meals can also help you focus on reasons behind eating behaviors.

Those are some pretty simple guidelines to live by and get you rocking and rolling on a healthier lifestyle. Keep in mind, however, while this is great advice to follow, theres no one-size-fits-all option.

Everyones body is different. If youre looking to make changes, reach out to your primary care physician. Blue Cross members also have access to MyBlueWellness myBlueWellness and coaching programs.

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Build healthy eating habits in the New Year with advice from a registered dietician at Blue Cross - Bham Now

Food safety advice for pregnant women has been updated in New Zealand including changes to fish, certain cheeses and pasteurized dairy products.

The focus is Listeria monocytogenes, Toxoplasma gondii, methylmercury and caffeine, as these hazards have known specific impacts on the fetus. For Salmonella and Campylobacter, associated with adverse outcomes on the pregnancy period, supporting epidemiological evidence is weaker.

New Zealand Food Safety advice on the topic during pregnancy was published in 2007. The Institute of Environmental Science and Research Limited (ESR) helped update the guidance.

Update to adviceClaire McDonald, manager of operational research at New Zealand Food Safety, said the update provides more options and ways to reduce the chance of illness from food.

Weve looked at new foods that were not previously considered because we want pregnant women to have the most up to date food safety information so they can enjoy a diverse diet and stay healthy, she said.

Its important pregnant women know whats safe to they can avoid dangerous infections, such as listeriosis and toxoplasmosis, which can affect them more severely than non-pregnant women. We know more about food safety now than we did just a few a years ago and its important people educate themselves and take simple steps such as washing produce and cooking certain foods properly.

The guidance advises thorough cooking of seed sprouts such as alfalfa or mung bean and dried herbs before eating and avoiding unpasteurized fruit juices and non-alcoholic cider. Whole melons should be washed and dried before cutting and frozen berries should be cooked thoroughly before eating.

Changes in guidanceNew Zealand Food Safety has strengthened current advice related to low acid soft pasteurized cheeses like brie, camembert, blue, ricotta, mozzarella and feta to recommend that pregnant women do not eat them unless cooked.

Current advice is to dispose of products like pasteurized milk or yoghurt two days after opening. The reviewed scientific evidence found that, if the products are refrigerated in their original packaging and care is taken not to contaminate lids when using, it is safe to follow the manufacturers on label advice.

The report suggested advice on soft serve ice cream be reconsidered. However, the expert opinion is that, given the likelihood of Listeria in the product through its processing, current instructions to avoid it during pregnancy are adequate.

Bakery products such as cakes, slices and muffins with added cream or custard should not be eaten unless the cream is newly opened and custard is homemade and fresh. Unpasteurized, raw milk should not be consumed or used and raw milk cheeses, raw fish and raw eggs should not be eaten.

Advice for any raw meat including chicken or other poultry, beef and pork or raw offal such as heart, liver and kidneys is not to eat or taste; dont touch face, mouth or eyes while preparing food; wash and dry hands after touching raw meat. Additional advice could include cleaning work surfaces and utensils and not washing raw poultry, according to the report.

Ready-made salads and coleslaws from delis should not be eaten. Pre-packaged leafy green salads are also of concern. Store-bought sushi should not be consumed while homemade can be eaten under certain conditions. Hummus and tahini are to be avoided.

There are now no restrictions on number of servings per week for gemfish, oreo dories, orange roughy, ling and smooth oreo fish species. Previous advice limited weekly servings to minimize mercury intake.

FAO and WHO analysis suggests albacore tuna, bass, hake, hapuka, skate, snapper and sprats, which are classified as three to four servings per week. could be classed as no restriction necessary.

(To sign up for a free subscription to Food Safety News,click here.)

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Does microwaving chicken kill bird flu virus? Heres how to safely handle and cook poultry  |  Photo Credit: iStock Images

New Delhi: The outbreak of bird flu, or avian influenza, in several states has not only increased fears among the public, but also created confusion about eating poultry. While experts and health agencies, including the World Health Organization (WHO), said that individuals cannot get the bird flu from consuming properly cooked chickens and eggs, you may still have a lot of questions - whether its really safe to eat poultry, whats the safest method to cook, if the virus can be eliminated by microwaving, what precautions should you take while buying or handling raw meat, etc.

Bird flu infections in humans are rare but possible. In most reported cases, the infection in people occurred through unprotected contact with infected birds or contaminated surfaces. But experts worry the virus could mutate into a form that transmits more easily from person to person and may lead to a global outbreak. Perhaps, so many of us are right now concerned about bird flu and will poultry be safe to eat. So, we spoke with Dr SN Aravinda, consultant, internal medicine, Aster RV Hospital, Bangalore, to help clear all your doubts regarding the matter, from handling poultry properly to cooking it to the right temperature. Read on.

How safe is it to eat chicken and eggs during a bird flu outbreak?

Dr SN Aravinda: It is safe to eat as long as the meat is cooked properly and provided by a poultry supplier, which is being managed and handled hygienically. The virus cannot survive at the normal cooking temperature, so properly cooked meat does not have any risks. In case people are concerned about their meat sources or would prefer to be on the safer side, they can avoid eating chicken until the bird flu virus subsides and opt for other sources of protein are soya bean, tofu, chickpeas, etc.

Do microwaves kill viruses and bacteria such as the bird flu virus?

Dr SN Aravinda: Microwave will not be able to kill all viruses and bacteria, it depends on the temperature at which the bacteria or virus can survive and for how long. For the bird flu virus, microwave can kill it, as it typically heats up to 100C and the bird flu virus cannot survive beyond 70C. However, microwaves are mostly used for re-heating food rather than cooking. In the normal cooking stage on the stove-top or in the oven, the bird flu virus would be eliminated.

What is the safest way to handle and cook poultry during bird flu?

Dr SN Aravinda: Ensure that the poultry is coming from a trusted and hygienic source. Wash meat and eggs thoroughly before handling and cook well. Check the meat properly to ensure it is cooked properly, it should not be transparent, should look white and should be fibrous. Also, avoid eating raw eggs.

What are some precautionary measures that people can take to prevent contracting bird flu virus?

Dr SN Aravinda: This virus usually travels from bird to bird and it is rare for it to travel to humans. Only certain strains of the virus can get transmitted to humans, and so far, these have not been identified here. People who come into contact with birds - like the poultry farmers - must maintain hygiene. The farm should be disinfected properly, diseased birds must be identified and handled properly.

Disclaimer: Tips and suggestions mentioned in the article are for general information purposes only and should not be construed as professional medical advice. Always consult your doctor or a professional healthcare provider if you have any specific questions about any medical matter.

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Does microwaving chicken kill bird flu virus? Heres how to safely handle and cook poultry - Times Now