Hundreds of people have signed a petition launched last month that aims to get the Massachusetts Society for the Prevention of Cruelty to Animals (MSPCA) to stop feeding sheltered dogs and cats food made of farm animals.

The petition was started in September by Nathan Herschler, the executive director of the 125-year-old animal advocacy group Rise for Animals, formerly known as the New England Anti-Vivisection Society (NEAVS).

Herschler, who adopted six hens from the MSPCA at Nevins Farm in Methuen last month, claims the organization feeds dogs and cats in its care food made of farm animals. The Cape Cod man wants that practice to end.

Its important for MSPCA to take a leadership role on this," he told MassLive. Its such a unique opportunity for the organization to lead consumer behavior and the behavior of other shelters.

The Sandwich resident argued most major pet food brands, including Pedigree, Purina, Natural Balance and Halo, offer cruelty-free, plant-based options as well as fish, egg or dairy alternatives to meat.

However, within the organization, some individuals still refuse to use cruelty-free dog foods, according to Herschler.

Im shocked with MSPCAs hypocrisy. Some parts of the organization rescue chickens, pigs and other farm animals, lobby for farm animal rights and send out newsletters about the horrors of factory farming, Herschler wrote in a statement. Yet other members of the organization apparently have no regard for this important work and actually support the cruel confinements and killings of the same animals they are charged to protect.

As of Thursday, Herschlers petition had garnered 643 signatures and the support of former MSPCA veterinarian Martha Smith-Blackmore, who currently works as a clinical professor at the Cummings School Veterinary Medicine at Tufts University.

The internationally recognized veterinarian is calling on animal rescue organizations to respect the welfare intent of their donors and feed vegan or vegetarian diets when possible, and feed humanely raised meat diets when choosing an animal based diet," she wrote in a LinkedIn post.

When asked about the petition, an MSPCA spokesperson said the organizations No. 1 priority is the health and comfort of the animals in its care.

Animals sheltered by the MSPCA are only with the organization for a short amount of time, whether that be for treatment at Angell Animal Medical Center or for temporary housing at one of its adoption centers, according to the spokesperson.

Changing a rescued animals diet while it is already under stress can be detrimental to its health and comfort, the spokesperson noted.

Because of this, while undergoing treatment at Angell or seeking a home from inside one of our adoption centers, we provide a diet that is as close to what the animals in our care normally eat, the spokesperson said. Changing a pets diet is a longterm decision that should be made by their owner and in consultation with their veterinarian."

According to Herschler, part of the issue is inertia. The MSPCA, considered the second-oldest humane society in the U.S., has been using meat-based food to feed dogs and cats it shelters for forever, he said.

He urged the MSPCA, which he has worked with in the past, to take action as soon as possible, though, and reassume its leadership role in this space.

I love MSPCA. I worked with them. Theyve led a lot of the advocacy efforts surrounding animals in Massachusetts," Herschler said. I just want them to live up to their mission.

The animal rights advocate pointed out around a quarter of the roughly 9 billion farm animals killed in the U.S. every year are used for dog and cat food.

That ties into polluted water, polluted air, major climate change impacts and, obviously, the billions of animals killed for this industry," he said.

Originally posted here:
Petitioners claim MSPCA is feeding sheltered dogs and cats food made of farm animals; 600-plus signers seek t - MassLive.com

Stress and fatigue are just some of the feelings you experience when you have a fussy baby.

If your baby is not the calm and quiet bundle shown in the formula advertisements, there are some techniques that have been used over time to help calm a fussy baby.

If your baby is fussy but you know theyre not hungry, in pain, or dealing with a wet or dirty diaper, you can try one or more of these techniques to help calm them.

Use a large, thin blanket to wrap up your baby like a burrito. If youre unfamiliar with the swaddling technique, check out our how-to article.

Sounds that might remind your baby of being in your womb can be calming. There are devices that make calming noise such as white noise, but sometimes the low humming sound of a fan is adequate. Your gentle humming may do the trick as well.

Sometimes walking your baby, in your arms or a body carrier, will remind them of their time in your womb and calm them down. The motion of riding in a car, in a proper baby car seat, may also have a calming effect.

If its not time for a feeding, helping your baby find a thumb or finger to suck on may calm them. You might also consider an age-appropriate pacifier.

Your baby may just be lonely. Consider holding your them on your chest; breathe calmly while gently patting their back.

Consider making a chart of feeding times and then keep your eyes out for pre-fussy signs of hunger, such as moving hands to mouth or smacking lips.

Talk with your pediatrician about how long to wait between feedings. Often that period is 2 to 2 1/2 hours from the beginning of one feeding to the next.

If you feel indigestion may be making your baby uncomfortable and fussy, hold your baby in your arms with their body resting on their left side and gently rub their back.

Your baby may be fussy due to discomfort from a food sensitivity, though this is uncommon.

If youre breastfeeding, try cutting out certain foods one at a time to see if this results in a reduction of fussiness. Consider reducing or avoiding your consumption of:

Its important that if youre breastfeeding, you should talk to your doctor first before trying any elimination diets, as these may pose health risks for you and they havent been reliably shown to help with fussiness.

The same holds true if youre bottle-feeding and may be concerned that the formula may be causing your babys fussiness. Talk with your pediatrician first before changing formula brand or type.

Pee or poop in their diaper can make your baby fussy. You might be surprised by how often your baby will soil or wet their diaper and how sensitive a newborn is to a full diaper.

Yes, it could be that easy. Your baby could be too warm or too cold. As a rule of thumb, your baby should be wearing about the same layers of clothing that you are.

Is your baby getting enough sleep? Its not unusual for newborns to sleep 16 or more hours a day.

Your baby may be sick. Take your babys temperature using a rectal thermometer. Call your pediatrician immediately if your baby is younger than 2 months old and has a fever.

If your baby is spitting up a lot or vomiting often, they could be experiencing GER (gastroesophageal reflux).

If the excessive vomiting and spitting up is accompanied by fussiness after feeding and not gaining weight, discuss it with your doctor.

Talk with your doctor about other signs of illness to look for, such as:

If you feel youve tried everything to calm your baby and havent had satisfactory success, consider gathering information in a diary.

Write down all your babys activities and behaviors and bring this diary to your pediatrician for their review. Daily information to collect includes:

Remember one of our mantras: Take care of you so you can take care of them. A fussy baby can put a lot of stress on you. Some tips to help handle it include:

Having a newborn can be exhausting. Having a fussy baby can ratchet up the stress level. There are some quick and easy techniques that might calm your baby, including:

You can also look for and then address causes such as:

But if none of these seem to be the issue, remember that many babies go through a fussy period in the first 3 months of life.

And while trying to calm a fussy baby, remember to take care of your overall health for your own well-being, so you can care for them.

Read more here:
Fussy Baby: Causes and Solutions That Work - Healthline

Want to speed up your weight loss? Try these tips to rev up your metabolism and burn belly fat  |  Photo Credit: iStock Images

New Delhi: Youve probably heard people say that theyre not seeing desired results despite efforts to lose weight, because they have a 'slow metabolism'. Its a common belief that having a higher metabolism can help you burn more calories and shed pounds faster, while also providing your body with more energy. Its true that some people have a faster metabolism than others, however, how fast your body burns calories may depend on several factors. Yet,theres little evidence to support the claim that a sluggish metabolism is a reason for your weight gain.

If youre concerned about your weight and slow metabolism, there are steps you can take to help you get a flattummy and feel better. Basically, metabolism is a term that describes all the chemical processes going on continuously inside your body to keep you alive and all organs functioning - such as repairing cells, breathing, digesting food. Some factors such as your age, gender, sex, genes, amount of physical activity, and diet may affect the speed of your metabolism. Wondering what you can do to boost your metabolism? Read on.

Here are a few tips to increase your metabolism to help you reach your weight loss goal much faster:

Making simple lifestyle changes and sticking to them can increase your metabolism and help you achieve your weight loss goal.

Disclaimer: Tips and suggestions mentioned in the article are for general information purpose only and should not be construed as professional medical advice. Always consult your doctor or a dietician before starting any fitness programme or making any changes to your diet.

See the rest here:
Want to speed up your weight loss? Try these tips to rev up your metabolism and burn belly fat - Times Now

New research from the University of Sheffield has highlighted nutritional support must be improved for patients living with bowel, colon and rectal cancer. Some 69 per cent of people surveyed said they had not received any diet and cancer advice or support from their healthcare team at any stage of their care, throughout diagnosis, and during and after treatment.

Treatment for colorectal cancer can involve a partial resection, or a temporary or permanent stoma, all of which affects bowel function. Consequently, most patients will encounter a number of nutritional difficulties, including being unsure what to eat and experiencing diarrhoea, constipation, appetite loss as well as changes to taste and smell.

Research findings come as no surprise to charity Bowel Cancer UK. Within our online community, theres always a lot of discussion about nutrition and what to eat, and we know there is a gap in the provision of this advice, says Lauren Wiggins, director of services at Bowel Cancer UK.

Around 268,000 people in the UK are living with bowel cancer and thats a lot of lives to be affected by the long-term consequences of treatment. When your bowel is affected by disease, nutrition has a huge role to play. Its a part of the treatment and care package that is so important.

National Institute for Health and Care Excellence guidance concurs. Its guidelines recommend colorectal cancer patients should be offered comprehensive advice on managing the effects of treatment on their bowel function. This includes information on diet, foods that can cause or contribute to bowel problems, alongside advice on weight management, physical activity and healthy lifestyle choices, such as quitting smoking and reducing alcohol consumption.

When patients are unsure of what to eat, they tend to go online to seek advice. Bowel Cancer UK and Macmillan Cancer Support were the main sources accessed by the Sheffield University studys respondents. Bowel Cancer UK has an Eating Well with Bowel Cancer guide and Macmillan has Eating Problems with Cancer guidance. Both are popular with people looking for evidence-based general information about diet and cancer.

When patients look online for diet and colorectal cancer advice, the worry is they risk coming across inaccurate information, says Dr Bernard Corfe, lead author of the study and senior lecturer in oncology at Sheffield University. If we could introduce a kitemark or an evidence-based standard to online information, this could help people to access only reliable nutritional advice sources.

There is an obvious need for individual advice about diet and cancer because what someone is able to eat at different stages of their treatment will change. Also, everyone is different and experiences will vary from one person to the next. For example, a young patient living with a stoma will require very different diet and lifestyle advice to an older person who has been treated for advanced bowel cancer.

Anyone living with a long-term condition that affects the digestive system will most likely find out what foods work best for them via a process of trial and error. A food diary can help people to keep track of how they react to certain exclusions and reintroductions in their diet.

People will ask what they should be eating and when I check whether theyve received any advice from their healthcare team, almost everyone will say they havent been told anything specific, says Kellie Anderson, nutritional adviser at Maggies cancer care centres. They are just advised to eat what they fancy. For a limited number of people that might be OK. But for the vast majority, particularly when they have had colorectal surgery, they will have issues.

While eating a balanced diet that includes lean protein, limited red meat, wholegrains and plenty of fruit and vegetables is important for our general wellbeing, and as part of cancer prevention, healthy eating can look quite different for people having treatment for colorectal cancer.

They may need to include food in their diet that you wouldnt describe as nutritious or as nutrient filled, but its good for them especially when they are recovering from surgery, says Anderson. This includes having white bread and rice instead of brown, ensuring the peel is removed from vegetables, excluding high-fibre foods for a short period and avoiding anything thats spicy or too greasy.

They may need to include food that you wouldnt describe as nutritious, but its good for them

Thats why a low-fibre diet is often recommended by someone like myself and I would hope a bowel team might advise this too. The earlier the intervention is, as far as when nutritional advice is given, the better a persons recovery is generally.

Whats needed to improve nutritional support?

Understanding why there is disparity between the nutritional support that people receive could help to ensure its offered more equitably going forward.

You may find the reasons differ depending on geographical area, the availability of local dietician services or it may be the resources are just not there, says Wiggins at Bowel Cancer UK. Another issue could be the resources are there, but patients dont know about them and arent aware they can ask for a referral to a dietician, for example.Corfe feels part of the problem is that nutrition is sometimes seen as a bolt-on to care. Training and paying for enough dieticians to offer this advice to patients isnt probably something thats feasible within the NHS at the moment. But offering basic nutrition training through continuing professional development courses could help to improve the dietary advice provided to patients by GPs.

Theres also a concern that there is insufficient nutrition in the medical curriculum at all stages. I think the bottom line is there needs to be more training offered to better inform GPs.

In addition, GPs could benefit from support to enable them to provide information about diet to patients living with cancer.

We need to be giving GPs the tools to be able to have these conversations and signpost the right places where patients can get expert support, says Wiggins.

Bringing GPs into the care pathway for colorectal cancer is important because they will be seeing those patients a lot more regularly than their hospital teams.

The impact of treatment on the bowel is one of the longer-term consequences of treatment for this type of cancer and it can have a significant impact on a persons quality of life. Its vital that nutrition is addressed as part of the care pathway.

Alternatively, general practices could create a list of evidence-based resources to provide to patients, such as information on diet and cancer from Bowel Cancer UK, Macmillan Cancer Support and Maggies. This would help to prevent patients coming across online diet and cancer advice from unreliable sources. Anderson also offers nutrition and cancer advice via her website Food to Glow and this resource is used by a number of hospital teams.

However, evidence-based online advice is not a substitute for a more personalised approach to how diet and nutrition advice is provided.

The Bowel Cancer UK website has lots of information about diet, but this general information should be viewed only as a good starting point for a conversation, says Wiggins. It should not be considered as the end of the conversation. Tailored information is really important.

See more here:
Diet and cancer: helping colorectal patients know what to eat - Raconteur

High-protein, low-calorie foods are a great option if youre trying to lose weight and preserve lean mass. Calorie restriction is important for weight loss, but it can leave you feeling hungry, making dieting difficult. A diet rich in high-protein foods, on the other hand, can help you stay full longer. For example, eating a high-protein breakfast may help curb hunger later in the day, which in turn will help lower your calorie intake. So, what you actually need is low-calorie protein sources to stay full longer while restricting calories. You shouldnt forget vitamins, minerals and antioxidants as your body needs them to thrive and function optimally.Basically the goal is to get leaner without feeling hungry or deprived. And that can be achieved by consuming foods with the highest levels of protein and the lowest number of calories. We have picked some high-protein, low-calorie foods to help you keep your diet diversified.Note: An ideal daily intake of calories depends on various factors such as age, metabolism and levels of physical activity, among other things. Generally, women are advised to consume 2,000 calories a day and 2,500 for men. But if you're a highly active person, you need to increase that number to sustain your energy levels. So, consider your activity level and health needs before restricting your calories.

Go here to read the rest:
6 high-protein, low-calorie foods that can help you lose weight without feeling hungry - TheHealthSite

A balanced and nutritious diet for your child is important for so many different reasons. Sure, food nourishes the body and provides energy to grow and explore, but learning what to eat (plus when and how much) is an important aspect of developing and reaching milestones.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services.Policy

Nutrition during preschool years is an opportunity for parents to teach kids about healthy food options, plus it helps prepare kids for the next big step: kindergarten.

Pediatric dietitian Jennifer Hyland, RD, CSP, LD, shares some suggestions for good nutrition during preschool years, ages 4 to 5 and how to raise a healthy eater.

By the time your child reaches preschool, they should be (for the most part) able to feed themselves. Your child should be eating from each of the food groups: grains, vegetables, fruits, milk and meat.

As a parent, its important to always offer different choices for your child to eat and to set a good example of healthy eating. Offer your child new textures, colors and tastes to keep food appealing and fun.

Your job is to decide what foods are offered and when and where they are eaten. Plan regular meals and snacks and make sure to give your child enough time to eat. Let your child decide which of the foods offered he or she will eat and how much to eat.

Day-to-day and meal-to-meal appetite changes are normal, so try not to get too hung up on that, says Hyland. Its important that you dont make your child clean his or her plate at every meal. Whats most important is to offer food on a schedule and try to stick to that.

Generally, a preschooler should be eating between 1200 and 1600 calories per day. However this will vary based on gender, weight and height, as well as activity level. Parents should discuss overall calories with a doctor or registered dietitian.

I do not generally recommend counting calories for children, rather focusing on offering a varied diet and instilling positive eating behaviors overall, says Hyland.

About 6 servings each day.

At least 5 servings each day (2 fruit and 3 vegetable).

About 3 servings each day.

2 to 3 servings each day.

3 to 4 servings each day.

Added sugars: The goal should always be as little added sugars as possible

Its important to be careful with foods that can cause choking.

Hyland recommends avoiding:

Always cut up foods into small pieces and watch your child while they eat.

Also, your child may have some food allergies, so its important to keep tabs on what theyre eating, how much and how they react to it. The most common food allergies are milk, eggs, peanuts, soybeans, wheat, fish and shellfish.

If you think your child might have a food allergy, talk with your doctor to be sure.

It can be tough when youve got a picky eater on your hands, especially if theyre preschool age. Parents should be mindful about offering kids new foods one at a time, and remember that children may need to try a new food 10 or more times before they accept it!

Continue to offer the food on your childs plate when its served at a meal, even if they have tried it in the past. It may only be a matter of time before they try again and decide to like it.

Here are more tips for managing a young picky eater:

Its important to talk with a registered dietitian or your doctor about your childs weight to decide if he or she really is gaining too much. Also, keep in mind that often a child will gain weight before a growth spurt.

Here are a few tips to help prevent too much weight gain:

Keep this things in mind as you continue to work with your preschooler and teach him or her about healthy eating:

See the article here:
What Should My Preschooler Be Eating? - Health Essentials from Cleveland Clinic

Andrea DeGaetano stops at Target every morning before she goes to work. She needs to stock up on paper towels, sanitizer and other supplies for her one-woman home-cleaning service.

"There was a solid two months where I couldn't find what I needed or I was only allowed to buy one," she lamented, like just about everyone else. "That's extremely difficult when you're running a business. I do order some hospital-grade cleaning products online. It's a lot more expensive to use."

Besides shopping more often for cleaning essentials, DeGaetano has a whole new COVID-era routine: Mask on at work; windows open while she cleans; higher-grade disinfectant instead of nontoxic green cleaning products; minimal schmoozing with clients and condo front-desk staff (traditionally her best source for referrals); change mop heads and disinfect her vacuum cleaner and footwear after every customer; and, of course, wash hands, apply lotion and repeat. And, as a lovely parting gift, she leaves a clean sponge, sprayed with disinfectant, under each client's kitchen sink.

"I really have to take extra steps now to make sure they're [customers] safe and I'm safe," said DeGaetano, who has been in business for 18 years. "I take my temperature every day."

She even had to take a few days off in October after one of her clients tested positive for COVID-19, and therefore she had to get her own test. (It came back negative.)

"There are no sick days," she said. "If I don't work, I don't get paid."

Not to mention that her St. Paul-based business was shut down for two months at the beginning of the lockdown. And that she lost 40% of her clients for one reason or another when she reopened.

Same thing happened with Merry Maids, the nation's largest cleaning service.

"We lost probably about 45% of our customers," said Laurel Lungstrom, owner of Merry Maids of Hopkins. "People are afraid to let strangers in. It's just a real uneasy time."

By fall, business had bounced back noticeably for Lungstrom and DeGaetano. Not wanting to work with strangers, DeGaetano seeks clients only via referrals.

For Lungstrom, the pandemic has been something of a blessing in disguise. "We're finally staffed where we can handle the demand for cleaning," she said. "Before the pandemic, we were constantly saying 'We have a waiting list,' 'We're three weeks out.' We were having a terrible time getting help and have been for probably the last year and a half to two years."

Typically, one staffer in each two-person Merry Maids cleaning crew has been a regular visitor to the same client, Lungstrom said. She has maintained that approach during the more cautious coronavirus period.

Calling it one of the most stressful times in the 37 years she's been in the business, Lungstrom, like DeGaetano, has increased overhead because of protective equipment and stronger cleaning products, but neither has raised her rates.

"I probably use at least one mega-roll of paper towels a day. I hate the fact that I'm going through so many," DeGaetano said with a sense of guilt at the waste. "But I think my vegan diet balances it out."

No socializing with clients

There are two particular challenges now for DeGaetano, who considers some of her clients like family: social distancing and socializing.

About 30% of her customers are working from home. When she's there, the homeowners typically leave or go to another room, often the basement, where DeGaetano doesn't clean. Of course, there's juggling children schooling at home, including a preschool pod at one client's home.

A bigger issue is connecting with her beloved customers, whether it's toddlers who want to hug her or the lonely 85-year-old woman who wants to follow her around and yak about the news for three hours as she cleans.

"Interaction has been cut probably 75%," DeGaetano said. "It feels so surreal to me. I'm so used to having conversations with them.

"For kids, it's hard for their little brains to wrap their heads around social distancing. So I'll do something to make them smile. I'll set up a tea party on their bed with their stuffed animals. I surprise them with something off the wall. One of my clients has this six-foot [stuffed] giraffe, and I put it on the 5-year-old's bed and she laughed so hard."

As for the 85-year-old, "She's my buddy. I just adore her. I call her 'dude.' She named her cat Dude. I'm always on her to wear a mask."

Then there are customers who understand the safety precautions and protocols but don't necessarily like them.

"There is zero interaction now," said Bruce Erickson, of Minneapolis, a client of DeGaetano Household Cleaning Service for 15 years. "It's frustrating. I'm a pretty social person, as is she. I miss that time. We probably socialize more via text and phone calls than we used to. Occasionally she'll send us a picture of our dog while she's cleaning."

After DeGaetano finishes at the Erickson house and her other clients,' she drives home, removes her socks at the door and heads directly to the washing machine for the antibacterial setting for her entire outfit.

"I am running about 30 to 45 minutes later by the end of the day," she pointed out. "I'm busy sanitizing everything!"

Follow this link:
House cleaners in the Twin Cities have changed how they work to keep safe - Minneapolis Star Tribune

This year will be remembered as one in which we all faced significant challenges and opportunities, but despite the turbulence, the vegan food and drink industry has once again come out thriving.

Kantar Worldpanel found that tofu sales in the UK increased 81.7% between April and June 2020, and in the same timeframe, sales of vegan mince and vegan burgers shot up 50.1% and 37% respectively.

Whilst we recognise that booming sales figures are a great indicator of increasing popularity, behind the scenes, we continue to face difficulties in defending vegan consumer rights and issues. One of which is the complexity surrounding vegan food and drink labelling.

We are very proud to say that the term vegan was coined in 1944 by The Vegan Societys founders. As such, history unites the terminology with our organisations identity and gives us unique authority in defending its use. The creation of the term, and our official definition, has been pivotal in creating the vegan movement that thrives today.

The British Dietetic Association defines a plant-based diet as based on foods derived from plants, including vegetables, whole grains, legumes, nuts, seeds and fruits, with few or no animal products. Of course, this is looking at diets, rather than specific products. The Cambridge Dictionary states the definition as consisting or made entirely of plants, or mainly of plants. From these two definitions alone, there is ambiguity around the presence of animal products. To make matters more confusing, published research states that a plant-based diet excludes all animal products.

So which definition is correct? With veganism on the rise year by year, and vegan food manufacturers increasingly using plant-based to describe their products, it is becoming ever more essential to protect vegan consumers. Its also vital to ensure that food labelling is clear enough to allow people to live without compromising their ethical beliefs.

Asthe national standards body of the United Kingdom, TheBritish Standards Institution(BSI)developsvarious standards includingPublicly Available Specifications (PAS)fast-track standardisation documentsrelating to variousindustriesand consumer products.Over the last 12 months, the Society has been able to feed intoone such PASaimedatclarifyingrecommendations about the composition and characteristics of plant-based foods.

Within this document, the BSI stated that plant-based foods may be understood to occupy a position between vegan and vegetarian and that foods labelled as plant-based could contain limited amounts of egg and milk products. They stated: Plant-based foods: should not contain any ingredient derived from slaughtered or dead animals; and should contain a maximum of 5% ingredients in the final product that are animal-derived.

Centringtransparencyfor all consumers,the Society hasmaintained the distinction betweenthecurrentconsumer perception ofaplant-basedfoodanda plant-baseddietandhighlightedthe challenges faced by vegans withthe termplant-basedandvegancurrently being usedinterchangeablyby big brands.

In the public consultation to this PAS, we commented that The Vegan Society supports transparency for consumers via product labelling. After considering feedback from our supporters we strongly believe that a product labelled as Plant-Based would be considered by most vegans to be free from animal-derived ingredients. As a term closely linked with veganism, we would, therefore, only support a Plant-Based PAS which observed a completely free from animal-derived ingredients standard.

To find out what the public thought of this issue, we surveyed a nationally representative sample of 1,000 people across Great Britain[1].

Our results found that:

We also looked at which of the two terms vegan and plant-based the public preferred, and found that:

From the feedback from our supporters and our research with the public, it is clear that the consensus is: if a product is labelled plant-based, then it is considered vegan. Additionally, although plant-based has risen in popularity, the term vegan still wins as the preferred term. Although our research did not ask why respondents preferred this, we believe it comes down to this: consumers want clear and precise labelling so that they can make quick and informed decisions. Thanks to our founders, the term vegan does just this.

Our work with BSI and theplant-basedPAS is coming to a close, andwe hope the final document will reflect the current perceptions of consumers protecting them from misunderstanding product labelling terminology and helping them find products that suit their diet andlifestyle.

The Vegan Society will continue to use the term vegan where we mean vegan. However, there are times where we may use the term plant-based when working with professions who are using it in their work. The scope of this includes health professionals, campaigns and policy work, market insights, and so on. Language is an important tool for connecting with broad issues and finding common ground, which are essential aspects to progress the vegan movement.

Louisianna Waring, Insight and Commercial Policy Officer

Louisianna is the Insight and Commercial Policy Officer at The Vegan Society. She leads on policy issues that affect vegan businesses and researches the latest trends, consumer insights and market data on veganism.

[1] Attest consumer survey for The Vegan Society (Food labelling) of 1,000 GB adults conducted 2-3 September 2020

See more here:
The Vegan Society's Stance on the 'Vegan' Vs. 'Plant-based' Debate - vegconomist - the vegan business magazine

Extra emission controls, but with a difference.

In efforts to keep diesel-fuelled engines on the right side of emissions laws, manufacturers are turning to more and more aggressive means of reducing the kind of bad stuff coming out of the tailpipe.

And when things like exhaust gas recirculation and diesel particulate filters arent cutting the mustard, something called selective catalytic reduction (SCR) is employed.

Such technology is particularly prevalent in European vehicles, where ever-tightening emissions laws are forcing the hand of manufacturers.

So, what is it? And how does it work?

AdBlue is a trading name that has gone into common vernacular, like Hoover and Kleenex. A more common name is diesel exhaust fluid (DEF), which enables that process called selective catalytic reduction. In particular, it targets your exhaust's nitrogen oxide (NOx) content and looks to reduce it.

Essentially, a bunch of sensors in your exhaust system monitor the contents of your exhaust gasses. When required, a spray of DEF is injected into the exhaust system.

This fluid, which is a solution of urea and distilled water, causes a reaction. Urea contains ammonia, which reacts with the nitrogen oxide inside a catalyst and breaks it down. So, instead of nitrogen oxide leaving the tailpipe, its nitrogen and water.

DEF consumption is typically very low, around 25 per cent of your fuel consumption. For example, a Ford Everests 18-litre tank will cover 2400km of driving. Other vehicles will have enough range to only require top-ups at service time.

However, its worth knowing that under law, a vehicle with an empty DEF fluid tank will not start. And under hard working conditions (like four-wheel driving and towing), consumption will increase along with your fuel consumption. Dont get caught out; its just as bad as having no fuel.

This technology has allowed diesel-powered vehicles to remain on sale in some markets, but has also allowed manufacturers to turn up the wick, so to speak, with efficient and high-performance diesel-powered vehicles. Heres looking at you, Audi SQ5.

While most vehicles have a filler point next to the fuel tank, they are sometimes tucked away in the boot. Its worth knowing where your filler point is, and knowing how to check on the level. Often, its hidden somewhere within your multifunction display.

Not all diesel-powered vehicles require this system, and it depends mostly upon emissions laws for particular vehicles in different markets.

For example, Volkswagens early and higher-specification Amaroks with 580Nm made in Hannover Germany have selective catalytic reduction. As production has been taken over by the Argentine factory at Pacheco, the additional emission controls were removed.

As time rolls on, the availability of diesel exhaust fluid (or AdBlue) is becoming greater and greater. While some of your country and outback servos might be a bit hit-and-miss, the fact that many trucks have SCR means you should be able to find it in most places these days.

Some service stations will have AdBlue available through a bowser, which often works out to be the cheapest way to top up. Other service stations (and auto stores) will have bottles in various sizes. This is handy if you want some spare in the boot for that long road trip you are planning.

For example, Caltex has 130 locations around Australia with AdBlue available at the pump, along with 330 additional locations with bottles.

Diesel exhaust fluid has a shelf life of 12 months. We arent sure how bad out-of-date stuff is, but if youve got an ageing bottle sitting around, you might as well dump it in your tank and buy a fresh one.

Diesel exhaust fluid is another complication that serious 4WDers will need to accommodate. Along with calculating your fuel range on big trips, know how long you can comfortably go between DEF refills, and carry some extra with you.

Additionally, depending on how your four-wheel drive is designed, the DEF tank might be in an unprotected location underneath. Consider some additional protection if you're planning on dragging yourself over plenty of rocks, especially if its a plastic tank.

While human urine also contains urea, its only a few per cent (depending on your diet). The concentration isnt strong enough to act as a substitute, and it contains all manner of other things (once again, depending on your diet) that could damage your AdBlue system. Repairs and replacement will cost well in the thousands, not the hundreds.

MORE: Which fuel type do I need? MORE: Fuel economy testing: What is WLTP and how does it work?MORE: The cars with the best (and worst) driving range in AustraliaMORE: All advice stories

What is diesel exhaust fluid (AdBlue), and how does it work?

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What is diesel exhaust fluid (AdBlue), and how does it work? - CarAdvice

Fighting the one-pack: The term was invented on a Wednesday morning at 6 a.m. by one of my clients.

It was pitch dark, as the sun was still asleep. My client was pulling a car tire at a very decent speed in front of my Studio. It was a part of his workout that day. (I am still extremely grateful to the Spirits that it was not me, doing the pulling part).

As I was sipping my morning espresso while watching him doing all the work and encouraging him to go even faster, we reflected on all the reasons why he was even doing this, in the first place.

I casually mentioned that the cardio intervals contribute to a flatter tummy and the six pack. Trying to sound more knowledgeable than I am, I said that really, we have an eight-pack, but the lowest two muscles are not visible. So, having a notion of a six-pack should already be a comforting concept to any of us.

My client wittingly commented that by working toward that six- or eight-pack, we are, effectively, fighting the usual one pack You know, the hilly mountain, protruding in front of us, just under the navel. The one which makes it hard for us to bend and lace the shoes. (I am sure this is why we dont bend and lace the shoes to exercise in the first place because of that blobby obstacle).

In my pursuit to avoid the disappointing and depressing Catch-22 of not lacing because we cannot bend and not bending because the one pack is in the way, I want to share with you how we can, actually, fight the one pack.

In my old times, any kind of crunches was the must to successfully annihilate the bulge. At least we thought so. Thousands of various crunches later (regular crunches, the side ones, the ones with a twist) I still had my own pouch. Obviously, the crunching and dieting approach really did not work much.

In hopes of improving the one pack situation, I experimented with other approaches. What worked the best?

Sensible nutrition, full of proteins and minimal in sugar. Sugar is inflammatory and results in some localized bloating not to mention the additional pounds, which go right there into the one pack.

Short bursts of cardio intervals. Cardio is a relative term and for somebody, it can be walking, for somebody else, it can be sprinting. As long as you manage to get your heart rate up, you would be doing intervals. Sex is a great cardio, too.

Planks, not crunches. Crunches, actually, thicken your abdominal grid. One study participants were subjected to various planks while wearing electrodes on their bellies. Planking activated the abdominal muscles way better than anything else.

You can do static or dynamic planks (where you move your legs to the side, or go from the forearms onto the extended hands and back down, or some side planks).

Another exercise which engages your core (if done correctly and slowly) is the deadlift.

Truly, there is hope. Text me if you need more ideas to get rid of that one pack. I am here for you.

Magdalena is the owner of the Be Fit Fit Personal Training Studio (www.befitfit.biz). Visit her Be Fit Fit blog at http://www.verdenews.com.

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The Fit Life: Fighting the one-pack - Verde Independent