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With Weight Watchers And The Nike Running App, I Finally Broke Out Of My Weight-Loss Rut – Women’s Health

Posted: October 29, 2020 at 3:57 pm

My name is Stephanie Niknam (@wwchefsteph), and I am 24. Im from Hudson Valley, New York, and I am a teacher. To hit reset after grad school, I joined Weight Watchers (now WW) and got hooked on running with the Nike Run Club app, and I've lost 89 pounds.

I used to feel out of control with my eating. I would think I was doing all of the right things with my diet, but I wasnt seeing long-term results. I kept gaining and losing the same five pounds over and over.

I got caught up in following short-term, quick-fix diets for years. But eventually I finally felt ready to make a concrete change once I finished grad school in May 2019. I felt like I was beginning a new chapter of my life and wanted to make it a healthy one. I decided to start WW (formerly known as Weight Watchers) in May 2019.

The points system and the WW app are what convinced me to join, since calorie counting always seemed so overwhelming to me. When people ask me what kind of diet WW is, I tell them it is how you choose to experience it. The program is extremely adaptable and individualized to fit your lifestyle and eating habits. As long as you honestly track your food and stay in your healthy eating points zone, you will be successful.

I love the barcode feature in the WW app that allows you to scan anything with a barcode, and it will tell you the points value. The restaurant feature also gives points values for a lot of major chain restaurants, which is so helpful. Even when I go to a local restaurant, I just choose to track my meal as a similar one from a chain. I love the ease and adaptability of WW. It just fits my lifestyle every day. Its the reason why I have been able to follow the program successfully for over a year now.

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I was doing great! By June 2019 I was already down about 15 to 20 pounds. But the funny thing is that working out in that way wasnt sustainable for me long term. I couldnt keep up with the constant exercising in my daily lifestyle without feeling starving after, and going overboard on food as a result.

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Around July 2019, I took a pause from all major exercise and just walked every once in a while. I narrowed my focus on my diet. And I continued to lose weight! It wasnt until July 2020, when I was down 70 pounds, that I decided to focus on exercise again. I finally felt in control of my eating enough to not pig out immediately after a workout.

I started running with the Nike Run Club app with *no* running experience. Seriously none. I struggled. But the guided audio coaching helped me a ton, and now I can run without stopping for four-mile trail runs. I definitely recommend the app.

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These three changes made the biggest difference in my weight loss results.

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WW

Ive learned that my self-worth comes from withinnot from the scale. I frequently remind myself to not be so tough on myself. Again, losing weight does not increase your value as a person.

My entire habits have changed from over a year ago. But that doesnt happen over night. Changes are gradual, and consistency is what will help sustain those healthy habits. Taking the time to invest in my health and myself is what has increased my confidence. I never expected to lose such a high amount of weight. As cheesy as it sounds, it has taught me that I can accomplish anything I put my mind to.

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With Weight Watchers And The Nike Running App, I Finally Broke Out Of My Weight-Loss Rut - Women's Health

ARS Research Innovates to Reduce Food Loss and Waste: An Interview with Gene Lester – USDA.gov

Posted: October 29, 2020 at 3:56 pm

Posted by Jean Buzby, USDA Food Loss and Waste Liaison in Food and Nutrition Health and Safety

Oct 29, 2020

The Agricultural Research Service (ARS) is USDAs chief scientific in-house research agency. More than 2,000 scientists at 90 research centers in the U.S. and abroad work to investigate solutions to agricultural challenges from farm to table. What are USDA Agricultural Research Service (ARS) scientists doing to help reduce food loss and waste? This interview features insights from Gene Lester, ARS, National Program Leader for Product Quality and New Uses, and Biorefining/Bioproducts.

Buzby: The USDA Economic Research Service estimated that in 2010, 31 percent of the 430 billion pounds of food available for consumption at the retail and consumer levels went uneaten. USDA has identified innovation as a major driver to reduce, recover, and recycle food loss and waste. Gene, how is ARS innovation helping reduce food loss and waste?

Lester: USDAs Agricultural Research Service supports innovation by conducting, often in collaboration with industry and academic partners, research on new technologies to reduce spoilage of fresh foods and develop new products from food processing by-products and wasted materials. Innovation can turn these byproducts and wasted materials into valuable new products so they dont ultimately end up in landfills. In other cases, ARS innovations prevent food loss and waste from ever occurring (e.g., harvesting and packaging technologies that reduce damage to fresh foods). This research is primarily conducted within ARSs National Program on Product Quality and New Uses.

Buzby: Why is innovation so important?

Lester: Innovation can help stimulate job growth and economic development by turning food waste into an economic opportunity. It can help make the reduction, recovery, and recycling of food waste more economically viable for businesses, organizations, and households either by making such actions possible or cheaper to implement.

Buzby: When thinking about the entire farm-to-table food supply chain, where do ARS innovations help reduce food loss and waste?

Lester: Actually, we help reduce food loss and waste all along the entire food supply chain. One example of an ARS innovation for farm use is an automated in-field apple sorting system that separates low-quality from high-quality fruit at harvest, which increases harvesting efficiency and reduces food loss. This system can sort 11 or more apples per second with 100 percent sorting accuracy, superior grading repeatability, and no bruising damage. At the other end of the food supply chain, ARS scientists designed a new clamshell container for fresh-fruit storage that maintains optimum humidity and prevents fruit weight loss in storage. This new container is particularly good at maintaining firmness of sweet cherries and the freshness of litchis, strawberries, blueberries, bayberries, apricots, loquats, and cherry tomatoes.

Buzby: Gene, what is an example of an ARS innovation in the middle of the supply chain that reduces food loss and waste?

Lester: Well, storage scald in apples is a chilling injury that turns apple peels brown and contributes to food loss. ARS scientists found that this problem can be prevented by either a hot water pre-storage treatment or by exposing apples to low oxygen, high carbon dioxide storage atmospheres within seven days after harvest. These nonchemical control measures can provide a consistent, proven approach to reduce losses for both conventional and organic apple producers, distributers, and retailers.

Buzby: I have heard that ARS also develops hardier plants that reduce food loss and waste. Is that right?

Lester: Yes, as one example, ARS researchers in Beltsville, Maryland, released and patented Keepsake, a mid-season strawberry that produces fewer rotted or degraded fruits in the field or after refrigerated storage. The fruit are very sweet with outstanding flavor and are firm and tough enough for commercial handling. Several U.S. and Canadian nurseries now grow and sell Keepsake strawberries, and nursery and grower demand exceeds supply. ARS also applied for a patent for a second strawberry cultivar with outstanding shelf life -- this one will be called Cordial because the flavor is friendly and never tart. Additionally, ARS scientists have identified five Romaine lettuce varieties that both brown less quickly after fresh-cut processing and are slower to deteriorate postharvest.

Buzby: Does ARS provide business support to get new products and innovations to market?

Lester: ARS offers innovation research awards up to $25,000 to our scientists and their commercial collaborator(s) who have food loss and waste innovations ready to upscale for commercialization. In one recent funded project, ARS partnered with California Olive Ranch corporation to investigate the commercial value in olive waste materials. As a result, the team developed a pit-free olive pomace (i.e., a by-product of pressing olives for oil) that was stable in that it does not break down, degrade or change when exposed to oxygensomething which previously did not exist on the market. This innovation can be used as an ingredient to improve food products, such as by adding dietary fiber, polyphenols (to promote health and fight disease) and pectin (a setting agent). Learn more about how ARS technologies can support business innovations.

Buzby: What other ARS funding opportunities are available?

Lester: A separate USDA agency funds research and development grants to help small businesses develop agricultural innovations. Private sector businesses can find more information at USDAs Small Business Innovation Research (SBIR) program, managed by USDAs National Institute of Food and Agriculture (NIFA).

Buzby: Why is ARS research an important complement to private-sector research?

Lester: Each dollar invested in agricultural research results in $20 of economic impact. The vast majority of companies that want to address food loss and waste do not have the facilities to conduct research to generate new products. For example, a microbrewer collaborated with our ARS scientists at the Western Regional Research Center in Albany, California and they were able to develop and market a new food bar from spent brewers grain. ARS has many examples where it served as an incubator for product development with the private-sector and reduced food loss and waste.

Buzby: As a final question, is there any new research underway that is particularly promising for reducing food loss and waste?

Lester: There are several but Ill mention three. First, ARS researchers worked with a private company and found that applying liquid sodium permanganate to sugarcane during storage prevented sugar loss better than other currently used products (e.g., bleach, biocide). This treatment system could increase annual revenues for the Louisiana sugar industry by an estimated net of 1.64 percent or $44.4 million. Second, ARS scientists used a thermal process (200-300 degrees Celsius under limited oxygen) to produce a residue from almond shells (i.e., an abundant by-product of almond production) that when mixed with recycled plastic improves the plastics heat stability and stiffness. This innovation can eliminate the use of expensive petroleum-based virgin plastic or other filler additives such as minerals, glass fibers, and clays. Third, ARS researchers developed a new ultraviolet (UV)-B light treatment for leftover mushroom stems. The stems are dried and powdered to create a colorless, tasteless ingredient high in vitamin D that can be applied as a film-coating to fruit bars and fresh-cut melons to help preserve quality, safety, and increase shelf-life. Numerous commercial companies currently use this process and sell mushroom powders as a healthy source of vitamin D.

Buzby: ARS certainly is at the forefront of food loss and waste innovations. Thanks so much, Gene, for your time.

For further reading:

USDA blogs on the topic of food wasteARS Product Quality and New Uses ProgramARS report: 150 Years of Research at the United States Department of Agriculture (PDF, 3.6 MB)

This blog series highlights the work of innovators in the food loss and waste world as part of the Winning on Reducing Food Waste Initiative, a collaborative effort among USDA, EPA, and FDA and private-sector partners to affirm their shared commitment to work towards the national goal of reducing food loss and waste by 50 percent by 2030.

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ARS Research Innovates to Reduce Food Loss and Waste: An Interview with Gene Lester - USDA.gov

Gym not working? Here’s how to train according to your body type – Metro.co.uk

Posted: October 29, 2020 at 3:56 pm

Could your body type be affecting your progress in the gym? (Picture: Getty Images)

Have you ever followed the exact same training regime or diet as a friend but ended up with completely different results? It could be down to your different body types.

A body type, or somatotype, is the concept that our bodies can be classified into three categories based on build: endomorph, mesomorph and ectomorph.

The idea was created by American psychologist Dr WH Sheldon in the 1940s and, while some of his work has been debunked (he theorised incorrectly that people with certain body types tended to exhibit specific personality traits), somatotypes are still broadly used by the fitness industry today to say whether you are fat, muscular, or tall and thin.

Lots of PTs put their clients on the exact same exercise regime and diet, even though they have different body types and fitness goals, says female fitness expert, Rachael Attard who trains according to somatotypes.

I have found that body-type distinction gives you a good starting point for adjusting your workout and diet if youre not seeing results.

For example, if youre an endomorph (typically curvier and with shorter limbs) and your goal is to lean down your thighs, you will most likely not achieve that result with sprinting and heavy lifting.

Whereas for an ectomorph (naturally leaner with longer limbs), that approach would give great results.

A body type is not a life sentence and your somatotype can change depending on an array of things such as environmental and social influences, genetic variations, geographic locations, and the personal decisions you make.

Studies suggest that while your genes may determine up to 80 per cent of your weight and body type (your physiology), environment and personal choice still play a significant role, adds Rachael.

However, dont be confused by the apple, pear and hourglass terms you commonly hear to describe a womans figure. Normally, these are references to visual appearance, says Rachael.

Some women fall into a mix of two or more body types, ie a 65 per cent mesomorphs and 35 per cent endomorphs would classify a woman with an hourglass figure (which maintains the slim waist of a mesomorph but has more curves).

All bodies are not created equal, so diets and training sessions shouldnt be either. Identifying your somatotype could help determine the success of your goals, so Rachael explains the best ways to train and eat for each.

Generally short, round and curvy with larger midsection and hips. You are predisposed to store fat, but you also gain muscle fast and have good strength and endurance.

You tend to be bottom heavy so up your reps and use lower weights. Combine low-intensity cardio sessions with at least 2-3 moderate-high intensity ones.

Running at a steady pace and on a flat surface will work best for your body type. Try to do as much power walking as you can at least five times per week for 45 minutes per walk. It helps reduce fat on your legs and burns more calories than you think.

Thanks to a slower metabolism, you should stick to a low-carb diet. Make sure most of your carbs come from fruit and vegetables and skip starchy carbs like pasta, bread and rice.

Healthy fats will keep you feeling fuller for longer think lean meats, oily fish, nuts, seeds and avocado. No diet should be restrictive, but if you must have treats, keep them healthy, like protein balls.

20-25% carbohydrates, 30% protein, 45-50% fat

Naturally muscular with broad shoulders, solid torso and a narrow waist. You can lose and gain weight quickly, but see results quickly, too.

You tend to be more athletic and gain muscle easily so choose your weights carefully. Focus on HIIT (High Intensity Interval Training) to burn calories and build muscle simultaneously and incorporate this 1-2 times a week.

Also include regular steady pace cardio sessions. High-intensity cardio, such as running on a flat surface and at a steady pace, works best for fat loss. To really challenge yourself, make one of your cardio days high intensity.

You do best with a balanced macronutrient ratio so try and have all three in your meals and snacks.

You tend to gain weight quickly if you eat too many high sugar foods so stick with the 80:20 rule. If your fat loss is being stubborn, try a low carb/high protein diet for four weeks, then switch it back to balanced macros.

30-35% carbohydrates, 35-40% protein, 30% fat

Usually tall and slim with long, thin muscles and limbs. You look athletic and have a good metabolism. You generally find it difficult to gain weight or muscle and are naturally low in body fat.

Up your strength training (ideally three times a week) to build muscle mass (lower reps at a higher weight) and include longer rest periods so you dont elevate calorie burn.

Cardio is optional, (unless you love it of course) or if youre trying to get rid of excess fat. Aim for one rest day per week or an active recovery day (that might involve some light walking or stretching).

Your body will gain muscle and strength very slowly so do not be disheartened if you dont notice improvements straight away.

You are the only body type that thrives on carbohydrates and does not gain weight, so embrace a high-carb diet.

Avoid sugar and focus on healthy carbs such as fruit, brown rice, whole grain pasta, quinoa and veggies. High levels of protein are good for muscle growth plus good fats will help you recover you recover from workouts faster.

40-50% carbohydrates, 30-35% protein, 20-25% fat

Not sure what type you are? Rachael has created a free online quiz to help women figure out where they fit.

Asics Gel Fujitrabuco 8 shoes have full ground contact in the midsole to deliver a smooth transition with every step, while gel cushioning absorbs shock to alleviate impact.

With a water repellent finish and a sole offering traction and durability, these Karrimor Rapid 2 Ladies Trail Running Shoes are a good option for trail runners.

The Inov-8 Roclite 275 Shoe has something called graphene grip (G-Grip) for better traction and durability across all terrains.

A waterproof membrane on the upper and specially designed tongue construction keep water from entering the 361 Yushan WP.

The Giesswein Wool Cross X has temperature regulating fabric and 5-7mm lugs (the patterned indentations on the sole) which can adapt to all terrains.

The On Cloudflyer is fortified with something called Helion Superfoam and a forked outsole which supports take-offs. A wider base also disperses the weight of your impact.

MORE: Plus-size dance instructor fights to make bigger bodies more visible in the world of fitness

MORE: Socialising helps improve our brain health, study says

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Gym not working? Here's how to train according to your body type - Metro.co.uk

Yale finds neuron behind fatal anorexia, and solution in high-fat diet – Yale News

Posted: October 29, 2020 at 3:55 pm

Researchers have long known that many people (mostly women) suffering from anorexia face a high risk of death. But, until now, they didnt know what causes the eating disorder to turn fatal.

In a research letter published in the Oct. 26 edition of Nature Metabolism, Yale researchers describe a specific neuron that appears to play an important role in whether anorexia becomes deadly.

They also discovered a potential treatment: a high-fat diet.

Over the last 25 years, our work has focused on understanding what drives hunger, said author Tamas Horvath, the Jean and David W. Wallace Professor of Comparative Medicine and professor of neuroscience and of obstetrics, gynecology, and reproductive sciences. We wondered if neurons in the brain which are working at a high level when someone is dieting could be participating in some aspect of the disease.

For the study, the researchers looked at a specific neuron that is active during food restriction, called the hypothalamic agouti-related peptide (AgRP), in food-restricted, exercising mice. They found a direct relationship between the workings of the neuron and the animals likelihood of dying. In fact, all animals on a food-restricted, high-exercise diet whose AgRP neurons were inhibited died within 72 hours.

If we diminished these neurons in animals who ate little and exercised compulsively, they died, said Horvath, who is also chair of the Department of Comparative Medicine and director of the Yale Program in Integrative Cell Signaling and Neurobiology of Metabolism.

Lowering levels of these neurons proved fatal, Horvath said, because they are needed to help the body access alternative forms of fuel namely fat in the absence of eating, combined with intense exercise. If these neurons dont function, you are not able to mobilize fuels from fat stores, he said.

But when they provided fatty food to the mice with decreased AgRP activity they found that death [was] completely prevented. This finding could suggest a new tactic for treating anorexia in people, Horvath said. If you are a person dying from anorexia and eat foods containing elevated fat, you may survive, he said.

Anorexia nervosa is an eating disorder that affects mainly adolescent girls. Those with the disorder severely restrict their eating, fear gaining weight, and exercise compulsively. Some 20 million women suffer from anorexia, which has the highest mortality rate of any mental illness.

Horvath and other Yale researchers are now extending their research to identify which fats may work best in preventing anorexia from becoming lethal. Many people with this disorder are in the care of medical professionals, and theres an opportunity to bring these findings to the human population, he said.

Other Yale researchers who contributed to the research letter include first author Maria Miletta, postdoctoral associate in comparative medicine; Onur Iyilikci, postdoctoral associate in comparative medicine; Marya Shanabrough, research associate in comparative medicine; Matija Sestan-Pesa, postdoctoral associate in comparative medicine; Caroline Zeiss, professor of comparative medicine; and Marcelo Dietrich, associate professor of comparative medicine and of neuroscience. The work was supported by the Klarman Family Foundation and the National Institutes of Health.

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Yale finds neuron behind fatal anorexia, and solution in high-fat diet - Yale News

How to Add More Iron to Your Diet – Health Essentials from Cleveland Clinic

Posted: October 29, 2020 at 3:55 pm

Are you getting enough iron daily? The chances are that most of us probably arent. Our bodies need iron to grow and develop. Iron can also help prevent anemia and protect your body from infection. If you havent been chowing down on iron-rich foods, were going to give you some easy ways to incorporate this nutritional powerhouse into your diet.

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

Iron is a vital component of hemoglobin, which makes it an important mineral that our bodies need in order to carry oxygen so that our cells can produce energy, says registered dietitian Julia Zumpano, RD, LD. If we dont have enough iron, we will not have enough red blood cells to transport oxygen. This leads to extreme fatigue and lightheadedness, Zumpano adds.

Iron is also essential for brain development and growth, and the production of many other cells and hormones in the body.

Without adequate iron stores, individuals can develop a condition called iron-deficiency anemia the most common nutritional deficiency worldwide. Its associated with symptoms like fatigue, weakness, trouble maintaining body heat, pale skin, dizziness, headache, and an inflamed tongue, says Zumpano.

According to Zumpano, the daily recommended amount of iron for adults ages 19-50 is:

In general, women tend to need more iron to make up for what is lost during menstrual cycles. Women who are 51 and older should aim for 8 milligrams of iron daily.

For children, the recommended amount of iron can vary based on age.

While these are general guidelines, Zumpano recommends that you get a proper diagnosis and a personalized recommendation from your doctor.

The good news is that most people can get a sufficient amount of iron in their diets. Zumpano says this is mainly due to the consumption of animal products.

Most people can get the iron they need from the food they eat. This is in part due to the fact that the main source of iron in the typical American diet is from animal products. The average American eats significantly more than the daily allowance.

If you dont eat meat or animal products, Zumpano suggests that you eat more leafy greens, legumes (beans), whole grains, mushrooms and tofu, along with vitamin C-rich foods like citrus fruits, strawberries, tomatoes and red peppers. Eating a source of iron with a source of vitamin C will help your body absorb iron even better.

The key is that we should always get our iron from food unless our physician recommends otherwise. For some, a supplement may be necessary, but you shouldnt start taking one without discussing it with your physician first, says Zumpano.

There are two main types of iron heme and non-heme iron.

Zumpano explains.

Heme is better absorbed by the body and is commonly found in liver, meat, poultry and seafood.

Non-heme iron is commonly found in legumes (beans), nuts, seeds, and certain vegetables like spinach and potatoes.

You can also get iron through fortified sources such as tofu, grains, bread and cereal.

To get a better idea of how you can work more iron into your diet, here is a handy list of iron-rich foods.

Here are some helpful tips to remember from Zumpano:

If you follow a vegetarian or vegan diet, its important to consume vitamin-c rich foods with iron sources and consume them in greater quantities. Zumpano also suggests being cautious with calcium-rich foods in the process because they can decrease absorption.

You can incorporate iron-rich foods into breakfast, lunch, dinner and snacks. Here are some simple meal ideas to get you started.

Breakfast

Breakfast Fried Rice with Scrambled Eggs

This recipe calls for quite a few sources of iron cashews, eggs, sesame seeds and peas. You can even get creative and toss in more iron-rich veggies and a protein source for even more flavor.

Lunch

Zesty Bean Salad

Kidney beans are at the center of this hearty salad, but you can use a combo of your favorite beans if you want. Enjoy this dish as-is or serve it over spinach or mixed greens.

Dinner

Charcuterie Dinner Board

Dinner doesnt always have to be complicated. Throw some meats, dried fruits, veggies, cheese, nuts and more on a charcuterie board and dig in!

Snack

Toasted Quinoa and Almond Date Balls

This treat is delicious and naturally delicious. Its also made with fruits, seeds, nuts and grains that are wonderful sources of iron.

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How to Add More Iron to Your Diet - Health Essentials from Cleveland Clinic

How nuts can be a healthy addition to your diet – 9News.com KUSA

Posted: October 29, 2020 at 3:55 pm

About 28 almonds is enough to stave off hunger and reduce appetite.

DENVER As we wrap up Breast Cancer Awareness Month and look forward to the holiday season, we are faced with temptation and opportunities to eat more than we should, add unwanted weight and make unhealthy choices overall.

One way to make sure you stay on track with your health goals this winter season is to eat more nuts.

Nuts are high in both healthy fats and protein. In fact, just one ounce, or about 28 almonds, is enough to stave off hunger and reduce appetite. Nuts are full of fiber and studies have shown individuals who eat nuts exhibit better weight control than those who dont.

Finally, if you have health issues, it may interest you to know that nuts have a range of plant compounds that are anti-inflammatory, nourish your gut and protect against heart disease, diabetes, cancer and Alzheimers.

Ways to use nuts in your daily diet:

But remember, eating pecan pie is not the same as eating an ounce of pecans.

To learn more about Regina Topelson and how you can work with her, visit http://www.lifewell-lived.com.

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How Is The COVID-19 Pandemic Impacting Your Diet, Exercise And Sleep Habits? – HealthDay News

Posted: October 29, 2020 at 3:55 pm

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box-sizing: border-box; } .mobile-menu__columns .right{ flex:1; } .mobile-menu__links-wrapper{ display: flex; flex-wrap: wrap; width: 100%; align-items: center; } .mobile-menu__title h2, .mobile-menu__info{ font-family: Source Sans Pro; font-style: normal; font-weight: normal; color: #001E41; } .mobile-menu__title h2{ font-size: 26px; line-height: 35px; text-transform:uppercase; margin-bottom:5px; font-weight:600; } .mobile-menu__info{ font-size: 14px; line-height: 20px; margin-bottom:10px; } .mobile-menu__links-wrapper a{ font-family: Source Sans Pro; font-style: normal; font-weight: 500; font-size: 16px; line-height: 23px; flex-wrap: wrap; display: inline-block; width: 50%; padding: 14px 30px 14px 0; color: #004089; white-space: normal; box-sizing: border-box; } .mobile-menu__links-wrapper a:hover{ color:#32aaec; } .mobile-menu__links-wrapper{margin-bottom: 20px;} .mobile-menu{ z-index: 2; } .fix-promo .mobile-menu__content{ padding-top: 100px; } .mobile-menu > div, .mobile-menu > a{ display:flex; width:50%; border-right: 1px solid #fff; justify-content:center; align-items:center; color:#fff; height:100%; } .mobile-menu > a:last-of-type{ border-right: 0px solid #fff; } .mobile-menu__content{ display:flex; flex-direction:column; height:calc(100vh - 35px); width:100vw; background-color:#F0F4F8; box-sizing: border-box; padding:70px 20px 40px 20px; align-items: center; transform: translateY(-100%); overflow-y:auto; position: fixed; top:0; transition: all 300ms ease-in 300ms; z-index: 3; } .mobile-menu__content.mobile-menu__content--open { top: 0; transform: translateY(0); transition: all 300ms ease-in 300ms; } .mobile-menu__content > a { color:#001E41; font-size: 20px; text-transform: uppercase; font-family: 'Source Sans Pro', sans-serif; line-height: 30px; margin:20px; } .mobile-menu__content > a:hover { color:#32AAEC; } @media (max-width: 767px){ .mobile-menu__columns{ flex-direction:column; } .mobile-menu__columns .left, .mobile-menu__columns .right{ width:100%; padding:0; } .fix-promo .mobile-menu__content{ padding-top:75px; } .mobile-menu__content .mobile-menu__logo{ margin-bottom:10px; } } /* post */ .widget__body h2 { font-weight: 500; } .widget__body .body-description h1 { font-family: 'Libre Baskerville',serif; color: #004089; font-size: 30px; } .widget__body .body-description > p { font-weight: 100; } .widget__body .body-description p strong, .widget__body .body-description p b{ font-weight: 500; } .widget__body .body-description > p, .widget__body .body-description > h2, .widget__body .body-description > b, .widget__body .body-description > strong{ max-width:980px; margin-right: auto; margin-left: auto; } .widget__body .body-description > h2 { font-size: 22px; } .widget__body .widget__headline.h1 { margin-bottom: 30px; } .footer__small{ padding: 20px; font-size: 14px; font-weight: 100; } .footer__small a{ color:#fff; } .footer__small a:hover{ color:#32AAEC; } /* profile */ .avatar-badge-wrapper{ background-color: #cccccc; border-radius: 65%; } /* post cards */ .post-cards-rounded .widget #col-center{ padding:0; } @media (max-width: 1024px){ .slide h2 { font-size: 2.0em; } } @media (max-width: 1120px) { .top-nav__container .list, .top-nav__container .social-links { display:none!important; } .top-nav__container{ justify-content: flex-start; } .top-nav__hamburger{ display:block; } } @media (min-width: 768px){ .widget__body .body-description h1{ font-size:36px;} .mobile-menu__content{ height:calc(100vh - 125px); transform: translateX(-100%); bottom:0; top:125px; } .mobile-menu__content.mobile-menu__content--open { bottom:0; top:125px; transform: translateX(0); transition: transform 300ms ease-in 300ms; } .mobile-menu__content{ padding-top:20px; } .mobile-menu__logo{ display:none } } @media (max-width: 768px){ h2.small{ font-size: 24px; } .slide__wrapper--hero-bg{ background-image:none; } .slide__img-mobile{ display:block; margin-left:20px; } .top-bar-promo, .slide__wrapper--promotion-bar{ font-size: 20px; } .slide__wrapper{ padding:30px 20px; flex-direction: column; } .slide__wrapper.slide__wrapper--promotion-bar{ flex-direction:row; padding: 15px 20px; } .slide__wrapper.slide__wrapper--hero-bg{ flex-direction: row; } .slide__wrapper.slide__wrapper--hero-bg .slide__item{ width:50%; } .slide__wrapper--promotion-bar .btn{ max-width:35%; } .slide h2 { font-size: 22px; } .slide__item { width: 100%; padding: 0; } .slide__wrapper--left .slide__item:nth-child(2){ order: -1; } } @media (max-width: 425px) { .slide__wrapper.slide__wrapper--hero-bg{ padding-top:0; } .slide__cards > a{ display:inline-flex; width:100%; } .slide__single-card.slide__single-card--four{ max-width:100%; } .slide__single-card{ margin-right: 0; margin-left: 0; max-width:100%; } .slide__wrapper .slide__item{ margin-bottom:30px; } .slide__item .btn--big{ max-width: 100%; box-sizing: border-box; } .slide__wrapper--hero-bg .slide__item .btn--big{ box-sizing: content-box; } .around-the-web{ margin-bottom: 20px; } .top-nav__hamburger{ display:none; } .btn--big { font-size: 15px; } .top-bar-promo, .slide__wrapper--promotion-bar{ font-size: 15px; } .slide__wrapper--promotion-bar{ flex-direction: row; } } /* bounce */ .bounce { -webkit-animation: bounce 2s infinite; animation: bounce 2s infinite; } @-webkit-keyframes bounce { 0%, 20%, 50%, 80%, 100% { -webkit-transform: translateY(0); transform: translateY(0); } 40% { -webkit-transform: translateY(-20px); transform: translateY(-20px); } 60% { -webkit-transform: translateY(-15px); transform: translateY(-15px); } } @keyframes bounce { 0%, 20%, 50%, 80%, 100% { -webkit-transform: translateY(0); transform: translateY(0); } 40% { -webkit-transform: translateY(-20px); transform: translateY(-20px); } 60% { -webkit-transform: translateY(-15px); transform: translateY(-15px); } ]]>

More:
How Is The COVID-19 Pandemic Impacting Your Diet, Exercise And Sleep Habits? - HealthDay News

Diet of Baker Mayfield Starts the Day with Overnight Oats and Ends It with Tequila – GQ

Posted: October 29, 2020 at 3:55 pm

Baker Mayfield sneaks in meals where he canhe's been head-down focused on football, spending at least three hours of every day reviewing tape in between practice, workouts, and family time. Drafted by the Browns in 2018, Mayfield broke the rookie touchdown record previously co-held by Peyton Manning and Russell Wilson. This year, hes looking to take another big step forward, and things are getting exciting in Cleveland: the Browns, a team that hasn't had a winning season since George W. Bush was in office, are currently 5-2.

GQ caught up with the Austin native to talk to him about his diet, which includes a decent amount of CBD and the occasional ranch water.

GQ: Whats the first thing that you eat in the morning?

Baker Mayfield: I wake up on the earlier side, around 5:30 or 5:45. Before I eat anything, I reach for a bottle of Body Armour Hydrate water and I drink that down with two of Beams Focus pills (Mayfield recently invested and signed with Beam, which also sponsors other big-name athletes like Fittest Man on Earth Mat Fraser). Im constantly drinking water throughout the entire day. I have a fridge of Body Armour in my garage. As far as food goes, my wife prepares overnight oats the night before, which I have every single morning around 6:30 or so. In there, theres almond milk, shredded coconut, dates for added sweetness, and depending what we have around maybe blueberries or apples with some cinnamon.

Are you a coffee guy?

Im also having a nitro cold brew coffee and then some more water. I bring those drinks with me to study and prepare for the dayI watch film until about 10 a.m. At that point, Im driving to meet with the team where we do a walk-through and some other things before I get to eat lunch.

Whats for lunch?

I work with a dietitian outside of the facility, who really homes in on whats good for me based on my blood levels and whats really right for me. Then our kitchen staff prepares it based on that plan. We mix it up. Im not a huge fish guy, but Ive been trying. So usually its a half-plate of protein, half plate of carbs, and then something like quinoa, or brown or white rice, and then either sweet potato, broccoli, asparagus. It varies from week to week, and if Im burnt out on one thing, well switch it up. Its all good stuff. And after I eat that, Ill practice. After practice, Ill have a smoothie, then I'll do a workout, and then I'll have another smoothie. At least one of those smoothies will have proteinthats just based on if it's a longer day of practice.

Whats in the smoothie?

Usually its chocolate Klean Athlete protein, frozen peanut or almond butter, some greens like spinach or kale, and almond milk. Im sensitive to sugars and try to avoid dairy and stuff because it just doesnt feel good in my body.

Were you always like that? Or was this dietary shift something that came with your success on the field?

I think it took a while for me to get to this point to be like, OK, how do I perform at the highest level? But now I want to make sure that Im alert and ready for anything. I don't think I would've gotten to this point in my career as quickly without being smart with my eating, so I think its been a blessing.

Whats for dinner?

I get home around like 7:00, and Emily does a great job of having dinner ready and theres even like, soft music playing. It's just so stressful, and she knows that and Im grateful for her because theres nothing to worry about at home. Shell make something similar to what I have for lunch, with recommendations from the nutritionist. And then the last thing I consume in the day is the Beam Dream, which is kind of like a hot chocolate that I have with almond milk. That stuffs unbelievable.

Read more from the original source:
Diet of Baker Mayfield Starts the Day with Overnight Oats and Ends It with Tequila - GQ

Study links keto diet and fasting with major impact on heart failure – SlashGear

Posted: October 29, 2020 at 3:55 pm

A new study has revealed that eating a ketogenic (keto) diet protects against heart failure and may even be able to reverse the condition in some cases. The research involved comes from St. Louis University, which found that eating a high-fat and low-carb diet has a significant effect in cases of heart failure with decreased mitochondrial pyruvate carrier (MPC) expression.

The heart is dependent on mitochondrial pyruvate to function properly, the study explains, noting that MPC express decreases in heart failure, which refers to a condition in which the heart cannot pump or fill properly. The newly published study has found that eating a high-fat and low-carb diet like the keto diet may prevent this condition from developing or may reverse it in some cases.

The benefits were limited only to the keto diet, with the study also finding these positive outcomes in cases of higher-fat diets that had a bit more carbohydrates than allowed on the keto diet, limiting the body from going deeply into ketosis. In that case, the researchers found mice that lacked cardiac MPC expression experience significantly improved heart failure symptoms.

Research lead Kyle S. McCommis, PhD, explained:

Our study reveals a critical role for mitochondrial pyruvate utilization in cardiac function, and highlights the potential of dietary interventions to enhance cardiac fat metabolism to prevent or reverse cardiac dysfunction and remodeling in the setting of MPC-deficiency.

The study found that failing hearts returned to essentially their normal size after three weeks on the keto diet. In addition to the diet change, the study also found that a 24-hour fast had a significant positive impact on the heart in cases of heart failure, noting other benefits that come with prolonged fasting, as well, including a drop in blood glucose levels.

Link:
Study links keto diet and fasting with major impact on heart failure - SlashGear

Asthma diet: What to eat and avoid – Medical News Today

Posted: October 29, 2020 at 3:55 pm

Although there are no specific dietary recommendations for people with asthma, research has shown that several foods support lung function, improve the bodys immune system, and reduce asthma symptoms. However, certain foods may worsen asthma symptoms or increase the likelihood of it developing.

Asthma is a common chronic condition. According to the Centers for Disease Control and Prevention (CDC), just under 25 million people in the United States have asthma, with children making up around a fifth of this number.

An article in Nutrition Reviews states that asthma is more common in African Americans and people of lower socioeconomic status.

This article looks at what foods people with asthma may wish to avoid, what foods may improve or even prevent asthma symptoms from developing, and lifestyle factors that may help a person manage this chronic condition.

The American Lung Association (ALA) has identified key foods and drinks that people with asthma may wish to avoid because they may worsen asthma symptoms.

These include:

Sulfites are a type of preservative often found in preserved food and drink, such as alcohol, pickled foods, bottled lemon and lime juice, and dried fruits.

People with asthma who have high levels of sulfites in their diet may find their asthma symptoms worsen. The ALA warn that foods containing sulfites, particularly wine, may even trigger an asthma attack. A 2018 study confirms that white wine can lead to intolerance reactions in people with asthma.

Learn more about alcohol and asthma here.

Salicylates are compounds found in teas, coffees, spicy food, or foods flavored with herbs. Although rare, people with asthma are sometimes sensitive to these compounds and might be more likely to experience a flare-up of symptoms.

Two studies in 2014 and 2016 found that aspirin, which contains salicylate, exacerbated asthma in some people.

Learn more about the risks and benefits of aspirin here.

A 2013 study looking at the consumption of fast food in children and teenagers found that those who consumed fast food three times a week or more were more likely to develop severe asthma, as well as other health conditions.

Learn more about how fast food affects the body here.

The following foods may have some benefits for people with asthma.

Evidence suggests that low levels of vitamin D have links to an increased risk of asthma attacks in children and adults. It also indicates that taking a vitamin D supplement every day can significantly reduce the risk of hospital admission for a severe asthma attack.

Vitamin D may also support lung function and reduce upper respiratory infections, such as the common cold.

Vitamin D occurs naturally in just a few foods, so most people in the U.S. get their dietary vitamin D from fortified foods, such as breakfast cereals, yogurt, and orange juice.

Good food sources of vitamin D include:

Learn more about the benefits of vitamin D here.

A healthful, balanced diet rich in fruit and vegetables may reduce the risk of developing asthma.

A 2020 article states that several studies have found that high consumption of fruit and vegetables reduces the risk of adults and children developing asthma.

A 2017 review of over 80 studies found associations between a high intake of fruit and vegetables and reduced asthma symptoms, such as wheezing.

Learn more about the most healthful fruits here.

Fresh fruit and vegetables are rich sources of antioxidants, such as vitamin C, vitamin E, and beta carotene, which help the body fight toxins that may damage tissues.

This, in turn, may help to improve lung function and control the symptoms of asthma.

Rich sources of vitamin C include:

Learn more about the best foods for vitamin C here.

Good sources of vitamin E include:

Learn about the best foods for vitamin E here.

Orange and red fruit and vegetables contain beta carotene.

Examples include:

Learn more about beta carotene here.

Fruit and vegetables also contain antioxidants called flavonoids and selenium, which have anti-inflammatory benefits.

A wide variety of fruits contain flavonoids, including:

Foods that contain selenium include:

Learn more about food and antioxidants here.

Whole grain foods may also play a part in reducing the symptoms of asthma.

A 2017 study found that people who enjoyed a healthful diet, including whole-grain food, experienced fewer asthma symptoms and better control of their condition.

Whole grain foods include whole oats, wholewheat pasta, buckwheat, and bulgur wheat.

Learn more about whole grain and high fiber foods here.

People with asthma must identify and avoid triggers that may worsen symptoms or bring on another asthma attack. The ALA provide advice and information on common triggers, including:

Learn more about allergic asthma here.

The ALA recommend managing asthma proactively. Working with a healthcare provider can help people with asthma develop an action plan to avoid triggers and use their prescribed medication effectively and at the right time.

Keeping an eye on symptoms and recording them will help people with asthma identify what steps they can take to avoid foods, activities, or environments that may cause an asthma attack.

Obesity can exacerbate the symptoms of asthma. Staying active and enjoying a diet that is low in fat and high in fruit and vegetables will help people with asthma maintain a healthy body weight.

A 2019 review indicates that viral infections can also trigger asthma symptoms. Taking simple steps to avoid infection, such as washing hands and getting flu shots, can help reduce the risk.

Learn more about the types of infection here.

Although there is no specific diet to reduce or prevent asthma, there are many foods that can positively or negatively affect asthma symptoms.

A diet rich in fruit and vegetables and low in fast, fatty, or fried foods can help control asthma symptoms.

Keeping track of triggers and symptoms, and working with a healthcare provider, can help people with asthma control their condition more effectively.

Original post:
Asthma diet: What to eat and avoid - Medical News Today


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