In 2015, it all came together. Tim Betar, aka TimTheTatman, was able quit his day job and transition to playing video games for a living.

To be fair, he wasnt just playing the gameshe was streaming them, usually for tens of thousands of fans, providing a running commentary of his exploits. His streams began in earnest in 2012, but those first years werent as lucrative, and they required some expert-level time management. (He estimates he was working 70-plus hour weeks between his normal job and his streaming.) After making the switch to gaming full-time, TimTheTatman amassed more and more and more followers across platforms; his meteoric rise timed out perfectly with the meteoric rise of Twitch, the go-to streaming service for gamers and, really, anyone doing anything. He now has millions of followers across platforms.

Theres no guide on how to stream video games for a living, nor is it easy to work from home every day, as many are learning during the COVID-19 crisis. Over the last handful of years, Tim has experienced his own ups and downs as hes establishedand then attempted to maintaina healthy lifestyle while also staring at a screen all day. Mostly, he makes sure to always leave the house in the morning for a Starbucks coffee run.

GQ called up TimTheTatman, whos currently streaming lots of Call of Duty: Warzone, to talk about working from home without losing your mind (relatable!), and how he feels healthier than ever after an on-again, off-again weight-loss journey.

For Real-Life Diet, GQ talks to athletes, celebrities, and everyone in-between about their diet, exercise routines, and pursuit of wellness. Keep in mind that what works for them might not necessarily be healthy for you.

GQ: How did you figure out a healthy structure as you progressed to streaming for hours and hours every day?

TimTheTatman: When I was working a full-time job and doing this on the side, I was basically working like 70 hours a week. I was younger and didnt have a ton of obligations, so it was doable. Once I started streaming full-time, I had to change that. Ive always been a big advocate of streamers taking a couple days off. I always make sure I can take like, two days a week to relax and reset. Not many streamers do that, surprisingly. A lot of them are younger, and play and play and playI get it to an extent, because I used to do that too.

Do you have any sort of working-at-home rituals based around your streaming schedule? I think lots of people are trying to figure out their working-at-home rituals right now.

I have a daily regimen, especially for when I wake up. Before the pandemic happened, I would go to Starbucks and grab my coffee, almost like my own little work commute, even though Im just going to get coffee and then going back home [laughs]. It is pretty easy to sit in your bed all day, but Im a new father, so thats basically impossible for me, since my son wakes me up every day. Ill get up and have my routine with him now.

So you have to force yourself into a routine a bit?

Yeah, totally. When I first started doing this, it was really easy to be like, Im just going to sleep in. Whos gonna tell me otherwise? I was and am my own boss. I really had to force myself into forming habits around my day, which made things a lot better.

Do you have anything that you do to separate your job from your daily life when youre working from home? Theres got to be some sort of mental switch that you flip when you go from streaming for lots of people to relaxing, right?

Before I had this job, I would go to work and come home to play games to relax. So sometimes Ill play games on streams for the majority of the day, and then to wind down, Ill sit back and play some more games at night [laughs]. My audience really loves first-person shooters and battle royales, games that are more fast-paced. They dont like World of Warcraft or similar games as much since theyre more low-key. Sometimes at night, Ill finish streaming for eight hours, and be like, Alright, see ya guys later! Ill put my son to bed, and then play some World of Warcraft. Its kind of hard to explain to my wife and difficult to justify in general.

You were working on the computer all day, and now youre getting back on it at night to blow off some steam. Im sure part of streaming is that you really have to dial everything up and perform for your audience.

Oh yeah, totally, that's a huge part of it. I mean, more than playing, the biggest part of my job is talking. Im talking and talking, reading the chat, responding to viewers, playing the game, looking back over at the chatits a lot.

I saw you were posting on Twitter about some weight loss progress you made recently.

Yeah! I tend to go through phasesin college, I was lifting a ton, trying to lift as heavy as I could, and then stopped. Then I had this running phase. I dont know why, but I did that for awhile. Then I progressed to CrossFit for a bit, and lost some weight while doing that.

Right after I got married, I guess you could say I got really... comfortable. Ive always been a bigger guy; I was like 225 pounds in high school. At the beginning of last year though, after I got married, I was up to 325 pounds. I just kind of took some time off from working out and was eating anything I wanted. The wake-up call came when I went to the doctor and he told me I had high blood pressure at the age of 28, which is not great.

What did you start doing to address that?

The biggest thing was my diet. At first I tried a bunch of different kinds of diets. I tried Keto and it didnt really work for me; I would eat a piece of bread and feel like I gained five pounds from that. So I went simple and tried to incorporate more proteins, more veggies, and less carbohydrates. If I was eating carbs at all, I tried to make sure it was complex carbs like brown rice. Just doing that, I dropped 20 pounds in the first month.

After plateauing a bit, I tried different diets again, including programs like Optavia. I felt way lighter from that, but it was just so unsustainable for me. I was down to about 260. I know my body, and I know what I like, so I knew that wasnt going to last. But over the last year Ive gotten down to 270ish from about 325.

And recently, I started working out again, though thats been thrown for a loop because of the pandemic. We do have a Peloton that I got for Christmas, though.

If the other diets you were on didnt feel sustainable, what's the diet like now?

Ive been focusing on intermittent fasting. Ive still been eating clean, but not being super hard on myself. What my routine now is when I wake up, Ill bike for about 30 minutes, doing interval and HIIT rides. Thats at around 8 or 9 in the morning during my fasting window, and I dont break my fast until 2 p.m. During that time, Im basically just drinking a ton of water. It was a tough adjustment for me, but I realized that I didnt really need to be eating all day. Sometimes I would think that I was super hungry, but it was just because my body was on a set schedule.

When I first started working out again, I had to be careful, because I didnt want to overdo it while also fasting. Its been interesting to see how my body gives me different cues now. You can tell that around 2:00 p.m., Im starting to get hungry and more irritable; if Im losing in a game, I get double-mad.

Thankfully my wife has been an incredible help with this new diet. Im always live during the time period in the morning where Im fasting, and then at 2:00 p.m. is when I break my fast with either a small meal or a snack. I love pistachios. Ive been eating a ton of them. At first I wasnt too big on them, but now Im in love with them. I have no clue why, but breaking my fast with pistachios is like, amazing. That will usually take me to the end of my stream at about 5 or 6 p.m., and then Ill have my big meal, and a little snack before bed.

Seems like its been quite a journey.

It has. I get a good amount of questions from my Twitch chat about this, and, like, Im no health expert by any means. This is all just stuff that I did myself trying to get my health under control. Its not necessarily about trying to look better or anything. My blood pressure is better and Im feeling healthy again.

This interview has been edited and condensed for clarity.

Real-Life Diet is a series in which GQ talks to athletes, celebrities, and everyone in-between about their diets and exercise routines: what's worked, what hasn't, and where they're still improving. Keep in mind, what works for them might not necessarily be healthy for you.

The Real-Life Diet of Insecure's Alexander Hodge, Who Worked Hard for His Shirtless Moment

The Australian actor prepped for his glowed-up role by hiring a trainer, going all-organic, and sleeping as much as possible.

Originally Appeared on GQ

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The Real-Life Diet of Gamer TimTheTatman, Who's Giving Intermittent Fasting a Shot - Yahoo Lifestyle

Bombarded by messages related to the optimal course for healthy eating, consumers are always looking for the latest and greatest. With more than three-quarters of adults trying to manage their weight, they are searching for healthy, yet tasty, options, and increasingly, these informed consumers are embracing a low-sugar diet as one of the top eating trends.

Manufacturers now have a new tool to meet these evolving preferences.

Whereas fat was once a diet villain, consumers are recognizing that it improves the taste of food and keeps them fuller longer. "Consumers are realizing that fat doesn't make you fat,"said Dr. Cedrina Calder, who practices preventive medicine in Nashville, Tennessee. "In actuality, it's a diet that's too high in calories, combined with a lifestyle that's too low in activity."

That's why consumers who scrutinize labels have a new top concern: Today, 52% scour labels for total sugar, making it the No. 1 consideration over fat and calories. That's because consumers increasingly believe that added sugars in food, rather than fat, lead to weight gain as well as health problems.

And that is a health win, Calder said. "What scientists and medical professionals now know is that a high-sugar diet increases your risk of obesity, heart disease, diabetes and other medical conditions."

But this new awareness can leave manufacturers scrambling to meet consumers'changing preferences. "Much of the added sugar in food is an unintended consequence of earlier efforts to maintain the flavor and texture of foods while slashing fat,"said Tom Burrows, CEO of Epogee LLC, the company that manufactures EPG, an alternative-fat ingredient designed to allow consumers to enjoy favorite foods with fewer calories.

"The result is a plethora of mediocre food offerings with inferior sensory qualities and unhealthy levels of added sugar and excess calories,"Burrows said.

The great news for manufacturers is that they no longer have to shun fat, because consumers have become more knowledgeable about its benefits. As Calder works with her patients, she urges them to pay attention to the type of fat in the foods they eat. "I educate them to read labels and focus on limiting saturated fat and completely avoiding trans fat."

But this fat renaissance doesn't mean that consumers aren't still focused on how their diet contributes to weight gain. Instead, they're looking to cut calories, while not sacrificing flavor.

Today, the "low calorie"descriptor on foods appeals to nearly half of consumers, compared with only 43% looking for "fat free."

Studies show that while they may consider the overall makeup of foods in their diet, one factor remains constant: Taste is still the top consideration for consumers in the treats they choose.

"I urge patients to focus on quality of food and not calorie counts,"Calder said. "A common concern of theirs is that healthier foods may not be as tasteful."

Manufacturers face the puzzle of addressing trade-offs between consumers'desire for a healthier food and one that is still delicious and fulfilling. Including fat in recipes has always been the key to delivering rich flavor, mouth feel, creamy texture and a satisfactory "finish"to food and yet high levels of fat carry the penalty of excess calories.

Fortunately, they no longer have to compromise, Burrows said. "EPG safely and effectively provides all the sensory advantages of fat, while cutting calories by 92% for each unit of fat replaced."

As manufacturers move forward with new formulations that meet consumer preferences, they will face a daunting task yet one Burrows feels this new food technology is uniquely qualified to handle. As he explained, just reducing sugar content alone isn't an option, because it yields a wide set of physical and functional changes that must be understood and effectively managed.

"Adding EPG allows the introduction of fat function without adding back fat calories,"he said. In product categories where sugar reduction and lower overall calories are the focus, he finds innovators using EPG are achieving richer and more complex flavor palates along with a satisfying mouthfeel.

"We see great opportunities ahead as EPG moves forward in combination with developments in sugar-reduction technology. It can play a key role in the trend toward reduced sugar by helping manufacturers reimagine the possibilities of offering consumers foods they love and simultaneously meeting their health and taste expectations."

Read more:
How the sugar showdown is sparking a food revolution - Food Dive

Margate, NJ (May 21, 2020) If youre looking to enjoy some fun, unique virtual programming and a chance to socialize while safely at home, then the Jewish Family Service Village by the Shore events are for you. In June, the Village will feature interactive programs for your mind, body and creative skills as well as a chance to showcase your musical talents.

Relaxation Workshop

Wednesday, June 3 from 10:30am to 11:30am

Decompress virtually in a positive, relaxing environment and join in conversation with JFS Wellness Coordinator Mary Jean Arreola and Village Care Supervisor Jamie Reichelt. This workshop includes guided meditation, a discussion on breathing techniques and positive affirmations as well as tips to relax and wind down. Those new to guided meditation are in for a treat!

The Positivity Project The Mind-Body Connection

Friday, June 5 from 10:30am to 11:30am

Join JFS Wellness Coordinator Mary Jean Arreola and Rothenberg Center Supervisor Sharon Simon as you discover ways to boost your wellness mind, body and soul. Youll explore how emotions, diet and physical activity impact your health, while discovering healthy habits that fit your lifestyle.

DIY Container Garden

Tuesday, June 9 from 10:30am to 11:30am

Embrace your green thumb and join us for an informative session on creating your own manageable container garden. Youll learn how to grow and care for herbs and vegetables for display on your porch, deck or balcony.

Karaoke Sing-Along with Alex

Thursday, June 11 from 4pm to 5pm

Are you feeling nostalgic for the annual Village Spring Social, sponsored by United Methodist Communities? If so, we can still come together virtually as local musician Alex Town leads friends and neighbors through a late afternoon of songs and live music. Dance along as Alex plays all of your favorites on the keyboard.

Coffee Klatch

Thursday, June 18 from 10:30am to 11:30am

Our world in 60 minutes! Insightful, animated and fast-paced conversation with friends spanning both sides of the aisle and the middle. Share your thoughts on politics, technology, world events, the arts and more. This program is moderated by JFS Village by the Shore Membership Director Tina Serota.

Memoir Workshop

Friday, June 19 from 10:30am to 12pm

Experience the thrill of capturing your lifes adventures, history, ancestry and more at our Memoir Workshop led by award-winning author and Drexel University Professor of Creative Writing, Harriet Levin Millan. You must have a laptop or pen and paper to enjoy the full experience of the workshop.

Get Physical with Fox Rehab

Tuesday, June 23 from 10:30am to 11:30am

Put on some sweats, grab your sneakers and kick those quarantine blues! Join a Fox Rehab Exercise Physiologist for a 45-minute session no special equipment required. Exercises include a warm-up, gentle stretches, yoga-like techniques and cool-down. Stick around afterward for a 15-minute Q&A with Fox Rehab Regional Director of Operations Lauren Hunt, OT, MS, OTR/L, and Fox Rehab Account Manager Tara Pietrowitz.

Comfort Cuisine

Thursday, June 25 from 10:30am to 11:30am

Join us as we share our favorite recipes and the memories they invoke. This month, well focus on desserts, so send a copy of your favorite confection, pastry or treat to Tina Serota at tserota@jfsatlantic.org by June 18. Dont forget to include your special memory and keep an eye out for special guest chefs.

All community members are welcome to participate in these programs, so please invite your friends, family or neighbors. To participate in any of the programs, please RSVP to Tina Serota at 609.287.8872 or tserota@jfsatlantic.org. A Zoom link or call-in number for each program will be e-mailed or provided to you.

Village by the Shore is a membership program for adults over the age of 50. The program provides Intergenerational Events and Programs, Transportation, Grocery Shopping and Delivery, Kosher Meals on Wheels and more. For information or to join the Village by the Shore, contact Tina Serota at 609.287-8872 or tserota@jfsatlantic.org or visit jfsvillagebytheshore.org.

About Jewish Family Service

Jewish Family Service of Atlantic & Cape May Counties (JFS) encourages strong families, thriving children, healthy adults, energized seniors and vital communities. With dozens of program areas, JFS specializes in counseling, mental health services, homeless programs, vocational services, adult and older adult services and also hosts an on-site food pantry.The agency impacts 8,000 lives throughout Atlantic and Cape May Counties each year.

JFS mission is to motivate and empower people to realize their potential and enhance their quality of life. In keeping with Jewish values and the spirit of tikkun olam (healing the world), JFS provides services with integrity, compassion, respect and professionalism regardless of their religion, race, gender, sexual orientation, ethnicity, age or background.

For more information or to keep up-to-date with JFS events and programs, visit http://www.jfsatlantic.org or follow us on Facebook, Twitter and LinkedIn.

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JFS Village by the Shore Programs in June - South Jersey Observer

No matter how good they taste, an ice cream sundae or a big slice of watermelon might send some people with Irritable Bowel Syndrome (IBS) running to the bathroom or clutching their stomach in pain.

Many people with IBS have trouble tolerating foods containing certain kinds of carbohydrates, or sugars. These carbohydrates are known as FODMAPs. FODMAP is an acronym that stands for Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols.

FODMAP intolerance is when you have difficulty digesting high FODMAP foods, which can trigger uncomfortable gastrointestinal symptoms like bloating, constipation, diarrhea, and pain. FODMAP intolerance tends to coincide with other gastrointestinal conditions like IBS, inflammatory bowel disease, and Crohn's disease.

FODMAPs are ubiquitous in all types of foods, so it can be difficult to know what exactly may be triggering your symptoms. Here's a break down of the different kinds of FODMAPS:

Most types of oligosaccharides are indigestible, so they move through your small intestine to your large intestine, where bacteria finally break them down. They can help prevent constipation, but they can also cause bloating and gas.

Common foods that contain oligosaccharides are onions, garlic, wheat, rye, artichokes, and legumes.

You may have heard of the three most common types of disaccharide: sucrose, lactose, and maltose. Lactose tends to be the culprit for most cases of intolerance. According to the American Chemical Society, as many as one in four adults is lactose intolerant.

Common foods that contain disaccharides include molasses, maple syrup, and ice cream.

These are your simple sugars, like glucose, fructose, and galactose. It tends to be easier for your body to digest glucose and galactose compared to fructose which can take longer.

Examples of foods that contain monosaccharides are fruit, honey, candy, and soft drinks.

Polyols are sugar alcohols often used to provide a sweet flavor to foods. They also don't get fully digested in the small intestine, so they move to the large intestine, where bacteria begin the fermentation process, which often results in gas. They can also have a laxative effect.

Common examples of foods that contain polyols include peaches, plums, cauliflower, and mushrooms.

People with gastrointestinal conditions like IBS, IBD, and Crohn's disease are often counseled to avoid foods high in FODMAPS.

As the body processes the foods containing FODMAPs, some of them may ferment. As a result, your gut may fill with some extra fluid and gas and get a little bloated or distended, which can be painful for people who already have a sensitive gut.

If you have FODMAP intolerance, one of the best ways to avoid symptoms is to cut out the foods that trigger them. Or limit the amount you eat at one time, to reduce the likelihood that your body will react. A low-FODMAP diet may be just the ticket for you.

But it's figuring out what kind of intolerance you have that's the challenge.

Finding out which FODMAPs you can't tolerate is basically a process of elimination. Jesse Houghton, a gastroenterologist in Portsmouth, Ohio, explains that he typically advises people to eliminate FODMAPs from their diet for a few weeks, until their symptoms of discomfort are gone.

"I tell my patients to reintroduce the FODMAPs that they previously enjoyed eating, one at a time, for one to two weeks per food item," he says. "If their symptoms do not return, great! That item can be safely eaten from now on. If they feel one or more of their symptoms returning, that food item should be avoided long term."

However, when trying a low-FODMAP diet, Pillepich says "I would highly recommend working with a registered dietitian to implement this diet. The FODMAP categories are pretty random and not categorized in an easy-to-remember way. It is very helpful to work through this process under the guidance of a professional."

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What is FODMAP intolerance and how to relieve the symptoms - Insider - INSIDER

If you search the internet for foods and diets that can help boost your immunity, youll get back suggestions, ideas and promises galore.

Most though, have no science behind them as in reality we cant boost our immune system we can, however, eat well to support it.

There is evidence, for example, that being deficient in certain nutrients can weaken our immune responses, which may leave us more likely to fall prey to illness and possibly to increased severity of symptoms.

There are two questions that come from this statement, which need answering.

They include: vitamins A, C, D, E, B2, B6, B12, folic acid, iron, selenium and zinc.

For example, we need vitamin A to help to keep the linings of our mouths and airways in good condition.

If we are deficient, the linings can become less strong making it potentially easier for bacteria and viruses to enter our bodies.

A deficiency of vitamin D, on the other hand, may increase the risk of infection because it plays a role, among other things, in stimulating immune cell proliferation and regulating antimicrobial proteins.

If we are eating in a healthy and balanced way over time, then we should be able to reach our recommended intakes of these nutrients.

One exception to this rule, however, is vitamin D. In England, the Department of Health recommends that we supplement with this nutrient throughout the winter because we rarely eat sufficient vitamin D to meet our needs, and in winter months do not convert sufficient pre-vitamin D under our skin into the active form due to lack of sunlight on our skin.

Some groups of people, such as pregnant women, children under five and people over 65, are recommended to also supplement during summer months.

Another exception is vitamin B12, if following a vegan style of eating. It is crucial that a daily supplement is taken or that daily foods fortified with this vitamin are consumed. The Vegan Society website has excellent advice, prepared by registered dietitians, for further information.

A mineral that some people, especially women and teenage girls, may be struggling to get a sufficient intake of is iron.

If feeling constantly tired, it is a good idea to ask your doctor for a blood test to establish whether you have iron deficiency anaemia because as well as exhaustion, it is needed for our innate immune systems to work well. For instance, iron is involved with the process of white blood cells called neutrophils killing pathogens.

The way it is presented differs pictorially in different countries but essentially the Department of Healths Eatwell Guide in England describes things well. It is a pictorial expression with descriptions to help you get a balance of healthier and more sustainable foods.

It describes how much of what you eat overall is advised to come from each food group. Eating in this style can help in providing a good intake of essential vitamins and minerals (with the exception of vitamin D, and B12 if following a vegan diet) and support physical wellbeing, which research in humans indicates may also help our immune systems to work normally.

In summary, to help our immune systems to work normally we need to think about:

Eating the right amount of energy for our needs Having a variety of vegetables and fruits each day Switch from refined carbohydrates to wholegrain versions Try to have lean sources of protein When including fats in your diets, try to have oils such as olive oil and fish oils rather than saturated animal fats.

Watch Amandas video on nutrition and immunity by visiting: https://youtu.be/6Jq3xSwSx74

W: http://www.chandcogroup.com/education

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In search of immunity - Independent Education Today

Is any panic more primitive than the one prompted by the thought of empty grocery store shelves? Is any relief more primitive than the one provided by comfort food?

Most everyone has been doing more cooking these days, more documenting of the cooking, and more thinking about food in general. The combination of meat shortages and President Trumps decision to order slaughterhouses open despite the protestations of endangered workers has inspired many Americans to consider just how essential meat is.

Is it more essential than the lives of the working poor who labor to produce it? It seems so. An astonishing six out of 10 counties that the White House itself identified as coronavirus hot spots are home to the very slaughterhouses the president ordered open.

In Sioux Falls, S.D., the Smithfield pork plant, which produces some 5 percent of the countrys pork, is one of the largest hot spots in the nation. A Tyson plant in Perry, Iowa, had 730 cases of the coronavirus nearly 60 percent of its employees. At another Tyson plant, in Waterloo, Iowa, there were 1,031 reported cases among about 2,800 workers.

Sick workers mean plant shutdowns, which has led to a backlog of animals. Some farmers are injecting pregnant sows to cause abortions. Others are forced to euthanize their animals, often by gassing or shooting them. Its gotten bad enough that Senator Chuck Grassley, an Iowa Republican, has asked the Trump administration to provide mental health resources to hog farmers.

Despite this grisly reality and the widely reported effects of the factory-farm industry on Americas lands, communities, animals and human health long before this pandemic hit only around half of Americans say they are trying to reduce their meat consumption. Meat is embedded in our culture and personal histories in ways that matter too much, from the Thanksgiving turkey to the ballpark hot dog. Meat comes with uniquely wonderful smells and tastes, with satisfactions that can almost feel like home itself. And what, if not the feeling of home, is essential?

And yet, an increasing number of people sense the inevitability of impending change.

Animal agriculture is now recognized as a leading cause of global warming. According to The Economist, a quarter of Americans between the ages of 25 and 34 say they are vegetarians or vegans, which is perhaps one reason sales of plant-based meats have skyrocketed, with Impossible and Beyond Burgers available everywhere from Whole Foods to White Castle.

Our hand has been reaching for the doorknob for the last few years. Covid-19 has kicked open the door.

At the very least it has forced us to look. When it comes to a subject as inconvenient as meat, it is tempting to pretend unambiguous science is advocacy, to find solace in exceptions that could never be scaled and to speak about our world as if it were theoretical.

Some of the most thoughtful people I know find ways not to give the problems of animal agriculture any thought, just as I find ways to avoid thinking about climate change and income inequality, not to mention the paradoxes in my own eating life. One of the unexpected side effects of these months of sheltering in place is that its hard not to think about the things that are essential to who we are.

We cannot protect our environment while continuing to eat meat regularly. This is not a refutable perspective, but a banal truism. Whether they become Whoppers or boutique grass-fed steaks, cows produce an enormous amount of greenhouse gas. If cows were a country, they would be the third-largest greenhouse gas emitter in the world.

According to the research director of Project Drawdown a nonprofit organization dedicated to modeling solutions to address climate change eating a plant-based diet is the most important contribution every individual can make to reversing global warming.

Americans overwhelmingly accept the science of climate change. A majority of both Republicans and Democrats say that the United States should have remained in the Paris climate accord. We dont need new information, and we dont need new values. We only need to walk through the open door.

We cannot claim to care about the humane treatment of animals while continuing to eat meat regularly. The farming system we rely on is woven through with misery. Modern chickens have been so genetically modified that their very bodies have become prisons of pain even if we open their cages. Turkeys are bred to be so obese that they are incapable of reproducing without artificial insemination. Mother cows have their calves ripped from them before weaning, resulting in acute distress we can hear in their wails and empirically measure through the cortisol in their bodies.

No label or certification can avoid these kinds of cruelty. We dont need any animal rights activist waving a finger at us. We dont need to be convinced of anything we dont already know. We need to listen to ourselves.

We cannot protect against pandemics while continuing to eat meat regularly. Much attention has been paid to wet markets, but factory farms, specifically poultry farms, are a more important breeding ground for pandemics. Further, the C.D.C. reports that three out of four new or emerging infectious diseases are zoonotic the result of our broken relationship with animals.

It goes without saying that we want to be safe. We know how to make ourselves safer. But wanting and knowing are not enough.

These are not my or anyones opinions, despite a tendency to publish this information in opinion sections. And the answers to the most common responses raised by any serious questioning of animal agriculture arent opinions.

Dont we need animal protein? No.

We can live longer, healthier lives without it. Most American adults eat roughly twice the recommended intake of protein including vegetarians, who consume 70 percent more than they need. People who eat diets high in animal protein are more likely to die of heart disease, diabetes and kidney failure. Of course, meat, like cake, can be part of a healthy diet. But no sound nutritionist would recommend eating cake too often.

If we let the factory-farm system collapse, wont farmers suffer? No.

The corporations that speak in their name while exploiting them will. There are fewer American farmers today than there were during the Civil War, despite Americas population being nearly 11 times greater. This is not an accident, but a business model. The ultimate dream of the animal-agriculture industrial complex is for farms to be fully automated. Transitioning toward plant-based foods and sustainable farming practices would create many more jobs than it would end.

Dont take my word for it. Ask a farmer if he or she would be happy to see the end of factory farming.

Isnt a movement away from meat elitist? No.

A 2015 study found that a vegetarian diet is $750 a year cheaper than a meat-based diet. People of color disproportionately self-identify as vegetarian and disproportionately are victims of factory farmings brutality. The slaughterhouse employees currently being put at risk to satisfy our taste for meat are overwhelmingly brown and black. Suggesting that a cheaper, healthier, less exploitative way of farming is elitist is in fact a piece of industry propaganda.

Cant we work with factory-farming corporations to improve the food system? No.

Well, unless you believe that those made powerful through exploitation will voluntarily destroy the vehicles that have granted them spectacular wealth. Factory farming is to actual farming what criminal monopolies are to entrepreneurship. If for a single year the government removed its $38-billion-plus in props and bailouts, and required meat and dairy corporations to play by normal capitalist rules, it would destroy them forever. The industry could not survive in the free market.

Perhaps more than any other food, meat inspires both comfort and discomfort. That can make it difficult to act on what we know and want. Can we really displace meat from the center of our plates? This is the question that brings us to the threshold of the impossible. On the other side is the inevitable.

With the horror of pandemic pressing from behind, and the new questioning of what is essential, we can now see the door that was always there. As in a dream where our homes have rooms unknown to our waking selves, we can sense there is a better way of eating, a life closer to our values. On the other side is not something new, but something that calls from the past a world in which farmers were not myths, tortured bodies were not food and the planet was not the bill at the end of the meal.

One meal in front of the other, its time to cross the threshold. On the other side is home.

Jonathan Safran Foer is the author of Eating Animals and We Are the Weather.

The Times is committed to publishing a diversity of letters to the editor. Wed like to hear what you think about this or any of our articles. Here are some tips. And heres our email: letters@nytimes.com.

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The Coronavirus and a World Without Meat - The New York Times

Going to extremes. Ellie Goulding revealed that she sometimes doesnt eat for up to 40 hours as part of her strict diet.

I do it very safely by having a purposefully nutritious food day the day before and after, the Love Me Like You Do singer, 33, admitted during a recent interview with The Mirror. On the fast day, I drink high-grade electrolytes and a LOT of water (plus tea and coffee). Fasting is safe and beneficial unless you are diabetic or have serious health issues. I built my way up to 40-hour fasts over time (started with 12).

The British songstress later added that while her regimen may seem unhealthy, fasting is a great way to give your digestive system a break and her routine was approved by a friend who works in healthcare.

After learning of her extreme dieting methods, fans were quick to criticize the Hate Me singer on social media for seemingly promoting dangerous eating habits. @elliegoulding do you think this is good advice to be giving out to the younger generation, giving them ideas?! one Twitter user asked. In a world where everyone thrives [sic] to be perfect, I myself had anorexia when I was younger and to see this actually makes me feel sick! This is not normal.

Another follower took issue with Gouldings particular choice of words, tweeting, Call it fasting or reducing inflammation but this is an eating disorder.

Despite the backlash, the Grammy nominee proudly defended her tactics. I eat a seriously huge amount and exercise regularly, she wrote via Twitter. Im super healthy, I drink sometimes, eat whatever I want, and then I fast for one day a week. It is not starving myself. As far as people in the spotlight go I consider myself a good role model x.

In a separate tweet, Goulding clarified that she wasnt giving her fans advice. Was asked about my health and fitness during an interview, and consider fasting for one day (plus the night- when Im asleep) part of that, she explained. I do it safely and am incredibly fit and healthy.

Earlier this year, the musician claimed that she was recovering from a gym addiction that made her feel like she had to exercise every single day.

I dont know whether it was a survival thing, because touring was so tiring, so hard, really taxing on your body and your mental health, she told The Sun in March. I felt as though it was a survival instinct to be working out all the time But when it got to the point where I was skipping the studio and skipping writing sessions to go to the gym, that was when it just wasnt worth it.

Link:
Ellie Goulding Reveals She Fasts for Up to 40 Hours at a Time: I Do It Very Safely - Us Weekly