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Weight loss: Jamie Oliver lost two stone making two changes to his diet – what are they? – Express

Posted: April 20, 2020 at 9:48 pm

Tonight Jame Oliver will continue his series Jamie: Keep Cooking and Carry On tonight. He will be making, from his home, a minestrone soup and a simple chicken curry.

He advised those looking to slim down to cut back on alcohol.

He told the Radio Times: Your average Brit drinks booze. Im not telling you what to do, but my rhythm now is only to drink at the weekend."

In another interview on his weight and health, Jamie told Men's Health: "I was getting three hours sleep a night, putting on weight and not really getting it.

"Id always gone to a trainer but I just f****** hated it. It was really boring. What I finally worked out was that its important for you to do it on your terms.

"Previously, if I organised training in my time, I hated it. But then I was like, why is it that I can get up for a 3.30am call and be on set and smash the shit out of it and yet getting to the gym is too hard?

"So I just shifted it so that the gym was on the way to work and it was part of the working day.

"The minute I did that I got really good at it. Its totally mental."

Another TV star who has lost weight recently is Ricky Gervais.

Ricky Gervais' weight loss success saw him slim down in 2016.

However, the comedian revealed how he has stopped dieting in recent times.

Talking on The Tonight Show with Jimmy Fallon, the After Life writer argued back when the host remarked that he looked well.

Im getting fat again! he admitted, before explaining why he was struggling to keep the weight off.

I didnt want to give up any food or drink, so I worked out, said Ricky, who initially shaped up by taking up exercise.

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Weight loss: Jamie Oliver lost two stone making two changes to his diet - what are they? - Express

Reinventing the eel: Can the Anguilla loop be closed? Global Aquaculture Advocate – aquaculturealliance.org

Posted: April 20, 2020 at 9:48 pm

Intelligence

Monday, 20 April 2020 Bonnie Waycott

The Japanese eel (Anguilla japonica) has been a key food in Japan since the Edo era (1603 to 1868) and is commonly consumed as a luxury and seasonal celebration. Kabayaki, or grilled eel with soy sauce and a sugar-based sauce, is a genuine classic with a special place in the Japanese culinary consciousness.

Most of the eel that Japanese consume come from fish farms, yet none are hatched from eggs. Instead, theyre harvested from rivers and coastal waters, often from other continents, as transparent fingerling size glass eels and reared until harvest.

In 2014, the Japanese eel was added to the International Union for Conservation of Natures Red List of Threatened Species. This status, and the dependency of fish farms on wild stocks, has a lot to do with the eels unique life cycle. Hatched far out at sea, glass eels migrate to freshwater where they mature 5 to 10 years later before travelling to the open ocean to spawn and die.

Scientists have been trying to replicate spawning conditions for eels in captivity for a long time. Beginning in the 1960s, studies were conducted to close the loop with breeding, hatching and nursing techniques used in aquaculture. Hormone treatments were used to obtain fertilized eggs and larvae (called leptocephali). Because leptocephali cannot be reared on feed such as rotifers, zooplankton or pellet diets, a paste-type diet made from powdered shark eggs supplemented with krill, soybean peptide, vitamins and minerals was developed and used successfully. Further refining of the diets and rearing procedures resulted in fewer problems such as larval deformities or low survival, and the production of full-size larvae that metamorphosed into glass eels.

In 2010 scientists at the National Research Institute of Aquaculture, Fisheries Research Agency (known today as National Research Institute of Aquaculture, Japan Fisheries Research and Education Agency) produced two generations of eels in captivity for the first time. This raised the possibility of an aquaculture industry that neither depends on nor harms wild stocks.

But the mass production of Japanese eel for aquaculture is still elusive.

Full-cycle aquaculture on a commercial scale has yet to be achieved, Hideki Tanaka, former group head at the Japan Fisheries Research and Education Agency and now a Kindai University professor, told the Advocate. Kindais research into the artificial production of fry has only just begun. Since 2019, weve been working towards full-cycle aquaculture but have only succeeded in egg collection, hatching and the early rearing stage of larvae. Broodstock maturation, egg collection, physical properties of larvae feed, feed ingredients, palatability and the rearing of large numbers of fry all remain difficult. There are still big hurdles to overcome.

According to Dr. Michael J. Miller of the Department of Aquatic Bioscience at the University of Tokyo, the challenges today appear to be related to how large numbers of larvae can be fed the paste-like diet, which is squeezed onto the bottom of the rearing tanks. When a light above is turned on, the larvae swim downwards and encounter their food. But many die without any intake, suggesting that not all larvae encounter the diet and/or have sufficient swimming ability to reach the bottom. The diet may also be difficult for some larvae to bite or swallow, probably due to poorer ingesting abilities. The paste must also be removed from each tank after every feeding time.

Keeping the leptocephali alive requires careful attention, but maybe thats not the problem now, said Miller. The effort to scale up production is the challenge. The state of the current effort in Japan is that its possible to spawn the eels, grow the leptocephali and produce glass eels. But the food and feeding of these unique leptocephali is the problem for mass production.

This challenge stems from the unique feeding biology of leptocephali in the ocean, said Miller. Unlike normal fish larvae that typically feed on zooplankton, leptocephali appear to feed on marine snow, tiny detrital particles that are difficult to reproduce for aquaculture. The paste-like diet is also not a natural food for the eels but the shark egg yolk makes it attractive and eels will eat it to survive, possibly due to a chemical compound that stimulates a feeding response.

Its also worth noting how strange leptocephali are, Miller added. Their organs are reduced in size, making them almost completely transparent with low respiration rates and a unique physiology and growth strategy. Little is known about their life history.

This unique biology is the only reason why the problem of rearing glass eels wasnt solved decades ago, said Miller. How to deliver the diet seems to be the remaining challenge for producing glass eels in large numbers. It will be interesting to see if the several teams of scientists working on this will succeed in the near future.

One possible solution is a liquid-type diet. Although its effectiveness for long-term rearing isnt clear, its volume is greater due to the addition of moisture and it forms a food pool on the bottom of tanks, enabling more larvae to encounter it. Larvae may also be able to enter freely and swim in the diet, swallowing it directly.

Several public and private research laboratories in Japan are working to overcome the challenges of producing Japanese eels cost-effectively. However, its hard to predict the impact of a shift from fished to farmed glass eels. It may address declining wild stocks but bigger issues could be at play. Freshwater growth habitat reductions or changes to these habitats may be resulting in fewer spawning eels, or changes in the ocean could be affecting larval survival.

Whether farmed glass eels can be produced on a commercial scale is also questionable, says Dr. Ryusuke Sudo, a researcher at Japans Fisheries Research and Education Agency.

We can produce thousands of glass eels each year but nowhere near commercial scale, he said. Having said that, I believe we will develop the technology for stable mass production.

Full cycle eel aquaculture is very important, he continued. If commercial scale production becomes possible, so too will protecting wild stocks and stabilizing the supply of seedlings. But well need to develop a new larval diet and improve rearing systems.

Small-scale production is possible, said Tanaka. But it wont be easy to achieve, especially in a way that costs less than the procurement of wild seed, he said. Its impossible to grasp the impact of farmed glass eels but full cycle aquaculture could be a sustainable form of Japanese eel production that doesnt depend on the wild. By reproducing successive generations, we expect good things like high growth rates and strong disease resistance. Thats something to look forward to.

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Reinventing the eel: Can the Anguilla loop be closed? Global Aquaculture Advocate - aquaculturealliance.org

Start Building Up To Do A Handstand With This Workout – Coach

Posted: April 20, 2020 at 9:47 pm

In these trying times it can help to have a target to work towards, and lots of people have embraced home workouts during the COVID-19 lockdown, with the aim of getting fitter or losing weight.

However, we reckon a more precise target is better than those general goals, and heres a doozy learn how to do a handstand.

The School of Calisthenics has launched the #handstanduptocorona challenge to encourage people to do just that and, to help, is offering 50% off a virtual membership, which includes a comprehensive handstand training programme. The challenge is free to enter, and youre encouraged to use the challenge of achieving it to raise money for the NHS. The School of Calisthenics is doing its bit as well, donating 10% of its proceeds from virtual classroom sales throughout April to the Nottingham Hospitals Charity Help Our Hospital Heroes emergency appeal and the Robin Hood Fund.

To give you a flavour of whats involved we asked Tim Stevenson, co-founder and director of School of Calisthenics, for a workout that will help build the strength required for handstands.

Where there are different sets and time values to choose from, start with the smallest and gradually increase the volume over time.

Sets 1 Time 1-2min each hand Rest As required

If youre new to handstand training then it is important to ensure your wrists are prepared and conditioned, says Stevenson. This begins with mobilising the joint, which also helps to improve your ability to balance by helping to create alignment throughout the rest of your body when youre upside down.

Kneel and place one hand on the floor with your fingers facing forwards. Gently lean forwards, keeping the heel of your hand on the floor, and feel the stretch down your forearms. Start to move around in this position by rocking forwards and backwards, side to side and rotating the elbow. You will feel the wrist being mobilised and this will improve your range of motion. You can repeat this by spinning your hand around so your fingers face towards you to get a slightly different angle and mobilisation position.

Sets 2-3 Time 10-20sec Rest 60sec

Lie on your back with your hands behind your head, says Stevenson. Lift your feet, hands and shoulders off the floor and make yourself into a shallow dish shape. Imagine youre locking your ribs down on top of your hips like youre ready to take a punch in the stomach. Hold this dish shape without allowing your lower back to arch off the ground. If this is difficult you can bring your arms and legs higher so you make a deeper dish shape.

Sets 2-3 Reps 3-4 Time 10-20sec Rest 1-2min

Our handstand training process is split into three chunks, meaning we break the movement down and learn it from the bottom up, then the top down, and then connect in the middle, says Stevenson. The first bottom-up progression is the frog stand, which helps you to build confidence balancing on your hands for the first time and teaches you some of the basics of grip and balance.

Start by placing your hands on the floor, around shoulder-distance apart. Grip the floor with your fingertips so there is a little space between the floor and your fingers. Imagine youre screwing your hands outwards even though your fingers stay facing forwards. This helps to create stability around the shoulder.

Sit into a deep squat position, then rise onto your tiptoes and rest your knees on your slightly bent elbows. Push the ground down hard and rock forwards so that you can take one foot off the floor. As you feel more confident, try to take the other one off too. Practise this position until you can find the balance point. You can make this easier by trying to stack your hips above your shoulders and hands.

Sets 2-3 Reps 3-4 each side (more if youre having fun) Rest 1-2min

It might have been many years since you did a cartwheel but were going to bring it back because its an important part of building confidence for the handstand, says Stevenson. Cartwheels are a fun way to get upside down and they offer some conditioning for the wrist and shoulders, but most importantly they teach you how to bail out of a handstand. If you lose your balance against the wall or in free space its useful to know how to get your feet back on the floor safely.

Stand side on with your feet shoulder-width apart. Put your hands in the air and keep your arms straight throughout the movement. Initiate the cartwheel by simultaneously moving your hand down towards the floor and pushing off from your feet, letting your legs swing over your head. As you move over the centre point put your other hand on the floor as well and let your momentum take your feet all the way over to the other side."

Sets 2-3 Reps 3-4 Time 5-10sec Rest 1-2min

To learn to do a handstand your brain needs time to practise the fine motor control required to help you balance, says Stevenson. The wall kick-up allows you to do this in a way that progresses the difficulty until you can handstand next to the wall without touching it.

Place your hands on the floor about 20-30cm from a sturdy wall. In a split stance position like youre in the blocks at the start of a sprint, push upwards with the front leg and flick the back leg over your head. Progressively push and flick harder, allowing your head and shoulders to rotate between your biceps. The objective is to get your back leg to hit the wall and then bring your front leg to meet it so youre in a handstand position using the wall for support.

Its important to practise your alignment once in the handstand position. Keep your feet together and push your feet towards the ceiling to make yourself as straight, strong and long as possible. As you get confident you can try to take one foot off the wall, and then both feet and hold a handstand.

Sets 2-3 Reps 1-2 Rest 1-2min

The wall walk is a great handstand strength and stability builder, says Stevenson. It conditions your shoulders and wrists and improves the stability of your movement chain, all of which are important attributes for the handstand.

Start in a press-up position with your feet next to a wall. Lift your feet and place them on the wall and start walking your hands backwards and your feet up so you progressively start moving into a handstand. You can walk as far as you feel confident going, before walking your hands forwards again and back into the press-up position.

Sets 2-3 Time 5-10 minutes of practice Rest As required

This is the final piece of the puzzle and is a progression to try once you can kick up to a wall handstand without your feet touching the wall, says Stevenson.

Place your hands on the floor in front of you and assume the same split stance position you did with the wall kick-up. Push with your front leg and flick your back leg up over your head. Use the back leg like a pendulum so youre trying to position it above your head while the front leg stays at around 90. This helps to limit the amount of momentum going overhead which often causes people to topple over. Kick up and work on trying to find the balance position.

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Start Building Up To Do A Handstand With This Workout - Coach

Why does your cat poop in the house? – SYP Studios

Posted: April 20, 2020 at 9:47 pm

Trying to lose weight does not mean that a person has to give up all the snacks.Certain snacks, such as almonds and hummus, can help a person achieve their weight loss goals.Contrary to popular belief, when a person tries to lose weight, they dont have to avoid eating or just eat at mealtime.

Some studies suggest that people are more likely to maintain their weight loss if they have a healthy eating pattern.

According to the American Heart Association (AHA), skippingfoods to lose weightgenerally works against you because it causes a person to overeat.

However, when a person satisfies their hunger with healthy snacks, they are much less likely to want to eat unhealthy foods or exceed their calorie limit.

Eating healthy snacks can help a person lose weight.

Some foods are better for weight loss than others.

In general, foods rich in fiber or protein tend to fill more.This means that the person will feel satiated more quickly and will be able to eat less at each snack or meal.

Other considerations are finding foods that are low in calories but high in volume or density.The more space a food occupies in the stomach, the fuller the person can feel.Again, this helps a person eat less with each snack.

People may also want to consider foods that help with metabolism and energy.Greater energy can help a person burn more calories, and better metabolism can help a person process the food they eat more efficiently.

People looking to lose weight should avoid foods that contain large amounts of:

Unprocessed foods are good options because many processed snacks contain high levels of sugar, salt, or both.Eating snacks between meals can help you lose weight.Eating snacks with healthy options can help prevent someone from overeating, as well as provide vitamins, fiber, and protein.

The following are some of the best weight loss snacks.

Hummus is a traditional Mediterranean dish prepared with chickpea puree.Due to its increasing popularity, there are often several flavor options for premade hummus sauces available in stores.People can also make hummus at home.

According to a 2016 study, hummus offers many potential benefits.Hummus provides a good source of protein and fiber, which can help a person feel fuller faster.

When people eat hummus with vegetables, they are getting the benefits of hummus, as well as any other additional nutrients from vegetables.

Celery is a low calorie vegetable.According to the United States Department of Agriculture (USDA), two large stalks of celery count as 1 cup of vegetables out of the 2.5 cups needed per day for a 2,000-calorie diet.

Celery is primarily water, which can help a person feel full.Dipping celery in nut butter, such as peanut or almond butter, can also provide the benefits of healthy fats and protein.

Apples and peanut butter are a good diet snack.

People can be creative with their fruit and nut butter combinations if they want.According to the USDA, a medium apple provides 20 percent of a persons dietary fiber, and 1 of the 2 recommended cups of fruit each day.

Dipping a slice of apple in peanut or other nut butter also adds protein and good fat to a persons snack.

Low-fat cheese is a source of protein and calcium.

Low-fat cheese products offer many nutrients and less fat than regular cheese.

Some of the benefits include:

Low-fat cheese also contains fewer calories than whole cheese.

What can be eaten with a low carb diet?Here are some tips for a low carb diet.

Walnuts can be a very healthy and filling snack.

Walnuts provide good protein and fat.However, those looking to limit their salt intake should check the label to make sure there is no added salt.Also, a person should avoid flavored cooked nuts, as flavors often contain sugar or salt.

People should look for raw or dry roasted nuts.Walnuts are relatively high in calories, so a person should only eat a small amount per snack.

Eggs are an excellent source of protein.However, in previous years, many people thought that eggs were unhealthy due to concerns about cholesterol.

However, more recent research suggests that eggs do not raise cholesterol levels and contain many essential nutrients.

Greek yogurt is high in protein and calcium and low in fat and calories.A person can safely add fresh fruit or nuts to Greek yogurt to improve its flavor and add nutritional value.

The best Greek yogurt for weight loss is the simple variety.Greek flavored yogurts often contain extra sugar, which is not good for weight loss.

Edamame is a legume that a person can eat as a snack.Like other legumes, edamame is a source of fiber and protein.

It is also high in potassium, iron, and magnesium.When people eat it between meals, edamame can help a person feel more satisfied while providing some essential nutrients.

Popcorn is a popular snack in the U.S.Often you get a bad reputation because of the extra amount of sugar, fat, or salt that people put on you.

Air-popped popcorn does not contain these additional ingredients. Simple popcorn is a low-calorie whole grain that offers plenty of filling fiber.

A person may find it helpful to prepare healthy snacks beforehand.

The most effective way to add healthy snacks to your diet is to keep a stock of them in an easily accessible location.

For example, a person could prepare a week of snacks at the beginning of the week.Once prepared, the person can divide the sandwich into individual portions.

For example, a person can prepare hummus in a large batch at the beginning of the week by mashing chickpeas with olive oil, tahini, and seasonings in a food processor.

After preparation, they can put the hummus in small containers and accompany each container with a bag of carrot sticks.

Those who dont have time to make their own sandwiches can search for sandwich-sized portions sold at grocery stores.Many products come prepackaged in snack sizes.

People looking for pre-made and proportioned snacks should know that they are often more expensive.They will also have to be on the lookout for added sugars, salt, and fat.

Eating healthy snacks can play an important role in helping a person lose and control their weight.

People should look for snacks that are low in sugar, fat, and salt.They should also look for snacks rich in nutrients like fiber and protein.

Beans, nuts, and raw vegetables and fruits are often good choices that will help a person feel fuller and provide the necessary nutrients.

Nichole Kerr is a reporter for SYP Studios. Sarah has previously worked for Wired, MacWorld, PCWorld, and VentureBeat covering countless stories concerning all things related to tech and science. Nichole studied at Anthem Institute in Las Vegas.

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Why does your cat poop in the house? - SYP Studios

Learning to breathe again: Between life and death on the coronavirus ward – Manchester Evening News

Posted: April 20, 2020 at 9:47 pm

Seventeen days in hospital.

Eight of them on a ventilator.

The helpless shock of your body learning how to breathe again.

"The best way I can describe it is imagine someone holding a cushion against your mouth and nose.

"Very occasionally it slips, giving you just enough breath to keep going."

Paranoia, post-traumatic stress disorder and 'horrifying, untrue' hallucinations, some violent.

Patients dying six feet away.

A Covid-19 survivor who fought and won has shared in graphic, personal detail exactly what it's like to battle the virus by revealing a daily diary of his experience he wrote to aid his recovery after returning home.

Peter Julian is 54.

He said he wanted to share his story with the Manchester Evening News not to shock or scare.

"I want people to understand what this is," he said.

Peter doesn't smoke, had no pre-existing health conditions and said he's only had three days off work sick in the last decade.

He admits to a little 'middle-age spread', but exercises every day at home and cycles 30 miles a week.

But Covid-19, he said, respects no one and no circumstance.

The day the UK went into lockdown, father-of-three Peter, a business consultant, woke up at home in Sale, Trafford, with a few aches and pains.

Seven days later, he couldn't breathe to even speak and was rushed to an intensive care unit at Wythenshawe Hospital.

What followed over more than a fortnight is detailed in his entries.

Peter told of 'rows of people two feet apart all going through the same terror'.

Post-traumatic stress disorder, he said, was common for any patient leaving intensive care.

But Peter arrived back home to his family on Saturday.

In a moving gesture, neighbours left their houses to cheer and applaud as the car pulled onto the driveway. Messages chalked on pavements and signs in windows proclaimed 'welcome home Pete'.

"Having narrowly survived Covid- 19, I wanted just to write up my own personal experience," he said.

"I would like you to share as much of this as you want to, to as many people as you want.

"My main message is that the Covid 24-hour rolling news, and even the government and NHS websites, are at best very generalised news and could mislead you.

"You may conclude you are at no risk or at high risk. Neither is likely to be true.

"I would be lying to you if I didn't say there were a number of times when I just wanted to give it up and join my dad.

"That thought was inviting and almost comforting. However, I knew I had a legion on my side who I wasn't going to let down.

"Our NHS are truly the heroes.

"They kept me and thousands of others alive, whilst putting up with enormous trauma in exchange for somewhere between 9.23- 10.20 an hour in day, and 13 at nights.

"Their culture is just to stoically get on with things. Whilst brilliant and inspiring, this can work against them.

"This is going to be around for a year at least.

"Just in the time I was in hospital, the medics were rapidly learning the correct drugs cocktail to increase likelihood of life.

"The longer they get, the more of us will survive."

Monday, March 23 : Had some aches and pains. Given the news, I went onto the NHS Covid-19 checker. Based on the list, I had no symptoms and therefore guessed at worst it was some other seasonal flu.

Tuesday, March 24 : I planted out some potatoes and carrots in a plot. Felt absolutely fine.

Wednesday, March 25 : Woke up with aches. Given I still had no symptoms, I assumed it was either seasonal flu, me maybe over-doing the digging, or a combination of the two.

Friday, March 27 : It was a lovely sunny day. I never sleep in the day, but fell asleep in the garden. So, if nothing else, I later went on to have best tan in the intensive care unit.

Weekend of March 28/29 : Started feeling breathless.

Re-checked my symptoms. With exception of breathlessness, I had no others. Stayed in bed again assuming flu.

Monday, March 30 : Increasingly concerned, so I called paramedics. They came and took my vitals. No swab kits - so they said I may have Covid-19 based on some symptoms.

My profile, coupled with the observations, made them conclude I was in the two weeks/in bed/bit of paracetamol category.

They said I had none of the symptoms, re-confirming what I thought I knew and, in any case, I did not meet meet the criteria in terms of risk, age, etc.

Again, re-confirming what I thought I knew.

Wednesday, April 1 : Breathlessness increased.

Decided that if it continued into the following morning, I was calling 999 regardless.

Thursday, April 2 : My wife, Carol, called an ambulance as I could not speak due to breathlessness. Had some paracetamol prior to them arriving. My temp was 39.1C versus top range of 37.5.

My blood oxygen was really low. Rushed into intensive care. I was put on a ventilator as my body could not survive unaided. They brought me off at 9am on the 7th, five days later, thinking they had won.

By 9.45pm the same day, they had put me back on as my body was unable to exist without it. Even intensive care was shocked.

What's interesting is that from a patient view, whilst medically this is the worst part, personally it was fine. I was out of it, so unaware of anything.

I could have been on it one day or 10 years, alive or dead. I wouldn't have known.

Friday, April 10 : After nine days on the ventilator, I was brought off. This is the first instalment of difficult times.

So, whilst medically the good news is your body can now breathe, with help of massive oxygen levels, the experience is terrifying.

The best way I can describe it is imagine someone holding a cushion against your mouth and nose. Very occasionally, it slips giving you just enough breath to keep going.

Also a combination of the drugs and Covid-19 bacteria means everyone is hallucinating.

Finally remember we are all on lockdown, so no visitors Just rows of people two feet apart all going through the same terror.

Every day someone dies in front of you or has CPR. Ribs and sternums breaking all around you.

Saturday, April 11 : Yippee! Moved off intensive care onto a Covid-19 specific general ward. The breathing and hallucinations continued for everyone - however this is really the start of what I can remember.

A note of caution. In your own mind, the hallucinations are absolutely real, so from here on in, whatever I say may or may not be true. Where I have fact-checked, I will mark it as true.

Otherwise, it could be either.

Another key point is everyone is suffering from a form of PTSD associated with Covid. It is a well-established fact that anyone who has been in intensive care for any reason reacts to the outcome.

Paranoia and active hallucination are part of this. How it is expressed will vary by individual. Some people just make bad decisions, some have pleasant, benign hallucinations and others have terrifying active ones, where people are coming to torture and kill you.

The cause of the hallucinations is the trauma. But it can also be the ongoing fight with bacteria, medication not yet being quite balanced for you, or something as simple as a water infection or constipation.

The benign ones I had are as follows.

I went on a cruise around the South China sea, spent a night at Lagos airport, spent a night at an aquarium. Had X-mas lights on the bed and a firework display every night.

It is something that has touched all our lives.

From cradle to grave, the National Health Service is a part of British life.

Today, more than ever, we should cherish those who dedicate themselves to our care as they work tirelessly to care for people in the face of the coronavirus pandemic.

So lets show them some love, and create a living map of gratitude from every corner of Britain.

Click HERE to drop a heart on the map, and show you appreciate the efforts undertaken daily in the NHS.

I also told all the staff Millie [Peter's daughter] and Carol were in Finland. Obviously, I couldn't tell them about Millie dating Romeo Beckham, as I had signed the confidentiality clause.

I would have bet you five years' wages this was all true.

But wherever I went in the world, weirdly the staff seemed the same and spoke with Manc accents. Who knew?

The horrifying untrue ones that I had were that people were coming to kill me. There was also a wolf in the ward, a giant and men with machetes all coming to do me immediate harm.

All I knew was that I was going to attack first and not be on the back foot.

My only problem was I was still on oxygen, could not walk at all, could not talk, was on a drip for fluids and food an on a catheter, making my fighting skills lower than their previous 'wet paper bag' prime.

Wednesday, April 15 : Literally first steps and first day I can talk. Maybe managed four steps?

The horrific hallucinations get worse.

I know what I need to do. Yep, pro-actively kill any man, other than my fellow patients, that I come across before they kill me. Ladies. You will be pleased to know you were all off the death list.

Thursday, April 16. 8.45am : Go to physically attack as many men as possible, armed with plastic cutlery despite not able to walk. Security are called. I explain to the three, strong, experienced guys aged in their 30s that I am going to kill all of them.

Safe to say I was safely restrained in about 30 seconds.

My pal wakes up. He said that whilst my implementation was poor, no one could take away my ambition!

In reality, I felt dreadful.

The 'all hands to the pump' approach in the NHS meant some nurses knew what they were seeing was PTSD and some just thought they had a raging madman on their hands.

Carol rang about 9am-ish to ask what type of night I have had. Suffice to say, the answer wasn't really the one she wanted.

I felt terrible. I know what these staff are going through and felt awful that I had added to their workload and worries. The guilt was crushing.

My son Tom is a junior doctor working in Covid-19 in Sheffield. He had just finished a 12-hour night shift.

He rang in to check my night.

Again, was not the answer he wanted, but he did a great job in talking me down and suggesting that maybe rather than killing all medics, I might find they were there to help me.

Friday, April 17 : Play around with meds, fluids etc and move ward.

First night of non-horrific hallucinations. Also, on solid food.

Saturday, April 18 : Released home - hoorah!

I reckon about four to nine months to deal with the physical effects- loads of body muscle gone and about 1st 8lb in weight. Then there is losing the trauma.

I reckon I saw someone die or have CPR daily and within six feet of me. That's going to take time to process.

They reckon for everyday in an ICU, it will be around a week of recovery afterwards.

Peter spoke out to praise the 'sheer compassion and professionalism' of all the NHS staff, included those who have already served their time but have bravely gone back to the frontline during the pandemic.

He said having a belief system helped get him through.

"I also thought I had lots to live for - my family," he said.

"Lots of people sit there, getting institutionalised and waiting for decisions to be given to them. I maintained my own responsibility for my own outcomes and challenged where needed.

"This was important as you need to remember the only people used to dealing with Covid symptoms are intensive care staff.

"Most other doctors and experienced staff hadn't properly understood the trauma.

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Learning to breathe again: Between life and death on the coronavirus ward - Manchester Evening News

Cargill to close meat-packing plant at centre of Alberta outbreak – The Globe and Mail

Posted: April 20, 2020 at 9:46 pm

Cargill said the High River plant, seen here on April 20, 2020, will process about three million meals with products currently in the facility in order to prevent food waste.

Todd Korol/The Globe and Mail

One of Canadas largest slaughterhouses is halting operations after hundreds of people connected to the facility were infected with the novel coronavirus and one died from COVID-19, marking the first major shutdown in the countrys food supply chain.

Cargill Ltd. on Monday said it is temporarily closing its meat-processing plant in High River, Alta. The facility churns out roughly 40 per cent of Western Canadas processed beef and is a key part of the provinces agriculture industry. Alberta has linked 484 cases of COVID-19 to this plant and dozens more at a competing facility.

The president of the Canadian Federation of Agriculture said the closing of the facility is devastating for the countrys food system, which is already under strain amid the pandemic. [The supply chain] normally runs tickety-boo and no one has to think about it, Mary Robinson said. These systems are so efficient and so well-run, and as soon as we start mucking around, were going to have problems.

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The High River plant is one of several slaughterhouses in North America to close or slow its assembly lines because employees, who work elbow to elbow, have tested positive for the novel coronavirus. Also hit by the pandemic is JBS Canada, one of the largest beef companies in the country. So far, 67 people linked to JBSs operations in Brooks, Alta., have contracted COVID-19, according to the province. JBS did not return a message seeking comment.

The idling of the High River facility, even temporarily, threatens to cause ripple effects along the food supply chain, both forward and backward. Consumers might see diminished stock and higher prices at the grocery store, and farmers face the prospect of financial hardship. If producers cannot find a processor to take their animals when they are ready for market, they will incur higher feed and labour costs. Some industry groups warn that a backlog of live animals on farms could also prompt producers to make hard decisions around culling some of their cattle.

Jon Nash, the head of Cargills North American protein division, said the company has begun the process of temporarily idling the High River facility. We are working with farmers and ranchers, our customers and our employees to supply food in this time of crisis and keep markets moving, he said in a statement.

Cargill, a global agriculture company with headquarters in Minnesota, said the High River plant will process about three million meals with products currently in the facility in order to prevent food waste. The firm did not provide details on how long the closure would last. The facility employs 2,000 people who typically process 4,500 head of cattle each day; many of the labourers are temporary foreign workers and immigrants tied to the citys Filipino community.

How many coronavirus cases are there in Canada, by province, and worldwide? The latest maps and charts

Coronavirus guide: Updates and essential resources about the COVID-19 pandemic

https://www.theglobeandmail.com/canada/article-coronavirus-rules-by-province-physical-distancing-open-closed/

Meat-processing companies have taken measures to create space between workers, including erecting individual stalls in cafeterias, but employees for the most part work in close quarters. The job site, then, is ripe for the novel coronavirus, which causes COVID-19, to spread. The union had been urging Cargill to suspend operations to protect its workers.

It is about time," said Thomas Hesse, president of United Food and Commercial Workers Local 401, noting there were 38 cases of COVID-19 linked to the plant on Easter Sunday.

The head of the Syndicat Agriculture Union, which represents federal food inspectors, said he sent two letters in the past week to federal cabinet ministers asking them to implement consistent protocols across all processing plants that have sick employees. Fabian Murphy said the union wants facilities to immediately shut down for 14 days after an employee tests positive for the virus. He is also advocating for inspectors and workers to be supplied with personal protective equipment. (Inspectors must be on site during slaughter activities.)

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The [Canadian Food Inspection Agency] is leaving it up to the plants to make a determination of whether they can operate safely or not, Mr. Murphy said. I dont think thats the right call. ... I think the government could have stepped in sooner and taken decisive action. The CFIA did not immediately respond to a request for comment late Monday night.

Deena Hinshaw, Albertas Chief Medical Officer of Health, said carpooling and the coronavirus spreading in households where infected people are unable to isolate from others have played a notable role in the outbreak in High River. Many of the people tied to processing plants with COVID-19 were exposed to the virus before the facilities implemented safety measures, she said.

We will continue to see new cases linked to this outbreak over the coming days, Dr. Hinshaw said.

The Canadian Cattlemens Association, which represents 63,000 beef farms and feedlots, said Cargill was in touch on Monday to communicate that the plant would be shut down for a short period of time. Dennis Laycraft, the associations executive vice-president, said that while he hopes the slaughterhouse will reopen soon, farmers need to prepare for the possibility that the plant could stay closed for weeks. And each week, he said, adds about 25,000 cattle to the backlog on Canadian farms.

Every part of the industry is being impacted, he said in a virtual town hall Monday. Were reaching out, literally as we speak, to the government to stress the urgency in getting moving on a number of measures weve been presenting over the last number of weeks.

The association is urging Ottawa to implement what is known as a set-aside program, which would allow farmers to keep their livestock longer and feed the animals a forage-heavy maintenance diet instead of the higher-calorie growth diet that typically precedes slaughter. The program would be reminiscent of the one used during the BSE crisis of the early 2000s, when slaughterhouse capacity was down.

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Without a set-aside program to slow down the supply chain, producers could be looking at a half-billion dollars in market losses before the end of June, Mr. Laycraft said.

The diminished processing capacity may also become apparent to consumers when they visit their local grocery store. Ms. Robinson said that while there is meat in storage that can be drawn upon in the short term, those inventories will not hold indefinitely. The storm is not tomorrow, she said. The impact of these decisions being made today are going to be felt in the medium and longer term.

Now that it is recommended you wear a face covering in dense public settings like grocery stores and pharmacies, watch how to make the three masks recommended by the Centers for Disease Control and Prevention. Written instructions available at tgam.ca/masks

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Cargill to close meat-packing plant at centre of Alberta outbreak - The Globe and Mail

Cuomo: New York Has Passed COVID-19 Peak, Warns of Second Wave – wpdh.com

Posted: April 20, 2020 at 9:46 pm

Gov. Andrew Cuomo believes New York has passed the peak of COVID-19 but warns the battle is far from over.

On Sunday during his COVID-19 press briefing, Cuomo said it's believed the state has passed the peak of the virus, but warned there is still a lot of work to be done.

"The recent news is good. We are on the other side of the plateau and the numbers are coming down," he said. "It's no time to get cocky. The continuation of this positive trend depends on our actions. What each of us does makes all the difference."

On Sunday, Cuomo noted again hospitalization rates and intubations continue to decrease. However, he reported over 500 more deaths, bringing the statewide total to nearly 14 hundred.

Live Updates: Coronavirus in the Hudson Valley

"Think about what weve gone through. Think about how many New Yorkers we've lost and are still losing," he tweeted during his briefing. "We must tread VERY carefully now. The worst thing that can happen is for us to go through this hell all over again."

He added New Yorkers slowed the infection rate so that now every 10 people infect about 9 people.

"That means that the outbreak is slowing, not growing. But it leaves very little room for error. We need the bring the infection rate down even more in order to safely reopen the economy," he said.

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Cuomo: New York Has Passed COVID-19 Peak, Warns of Second Wave - wpdh.com

Where does good news fit in the coverage of a pandemic? – Poynter

Posted: April 20, 2020 at 9:46 pm

For more than a month now, coronavirus news has crowded out almost every other story. And its almost all gloom and doom.

Poynter business analyst Rick Edmonds and Kelly McBride, chair of the Craig Newmark Center for Ethics and Leadership, discuss the ethics of good news. Do editors and news directors have a responsibility to tell us something good, particularly when most of the news is dire?

Edmonds: That may sound like a plain question of editorial judgment. But I think it is an important here-and-now ethics issue, too. Heres why. This touches on two of the guiding principles you and Tom Rosenstiel defined in your collection of essays on ethics for the digital era.

First, accuracy. Like never before this means perspective and a rounded picture for your home community, not just a fire hose of stories that get the facts right.

You and Rosenstiel also proposed community as a value. I would define community in this context as jumping on stories that show business and government and other actors coming together in unexpected ways.

Well come to specific examples in a minute, but whats your general ethical take?

RELATED: Many news organizations will cast aside historic taboos and apply for federal money. Will they need a whole new set of ethics?

McBride: In theory, I agree. In my experience most newsrooms fail miserably on the execution. And if you cant get the execution right, Id rather journalists stick with the topics of deadly plague and political incompetence.

The ethical imperative is not to provide a mix of good and bad news. Instead, journalists have a duty to really listen to their audience. Do that well, and then let what you hear influence your choice of stories.

So first, how do you listen? Every newsroom needs a mix of hard and soft measures. Analytics for sure: What are people consuming? What are they spending the most time with? What are they sharing? But also ask what is your audience saying? How can you hear that answer? Do you have audience panels you can tap into? Or a service like Hearken that you can use?

With the coronavirus crisis, there isnt a single person who isnt affected. You have to listen closely to hear those stories, then edit or select the most meaningful ones. What youre going to hear is mostly negative, but there are also moments of levity and clever ingenuity.

I worry that when editors look for the mix of stories, they are taking their cues from other journalists instead of their audience. As a result, even with the joyful stories, you see a repetition of Zoom birthday parties and novel workout solutions to the point that they quickly become cliches. I personally gravitate to the stories that simply take me inside the new normal for a look around. This is really hard for journalists to do with everyone locked inside their houses. But its not impossible. You simply have to exploit your network. (Be sure that you break out of your filter bubble, too.)

So my take on the ethical obligation is this: Dont just provide a mix of stories. Dont just try and diversify the emotional tone of your work. Instead, listen to your audience. If you cant do that well, you are failing. Too harsh?

Edmonds: No quarrel from me on listening better to the audience. And no better time than now. I hear you saying that in frantic times like these, editors and reporters may default to familiar story frames political bickering, death tolls and the like. All that certainly belongs in the coverage but should not completely dominate.

As for following leads from the audience, you provoke a question. As newspapers now reach a narrower slice of their communities, their audience leans heavily to the more prosperous half. I guess that is what you mean by filter bubble. People like you and me have been able to move our offices home. We and many in our demographic can negotiate getting food in the house and social distancing.

But we do not want a report just for people like us, do we? My thought is that everybody ought to and probably does care about the devastating health and economic effects on those who have not been prospering. You could even say it is a learning moment about inequalities.

Agreed? But that may be easier said than done for newsrooms stretched by layoffs, furloughs and pay cuts.

RELATED: Do news sites have an ethical duty to remove paywalls on coronavirus coverage?

McBride: Yet another reason why I disagree with people who say we have an ethical imperative to find some good news. Our duty: Find the most significant stories that impact our community. There are definitely going to be fewer stories, given that we have fewer reporters.

Choose wisely. And make sure your selection process accounts for the lack of diversity in your newsroom.

Finally, manage your own bias. Too many of the clever, joyful stories are about white people and the tragic injustice stories are about people of color. Whys that? Most likely because newsrooms are filled with well-intentioned white people (like you and me). Theres an unspoken hierarchy of stories that looks something like this:

The further down the list you get, the less community diversity seems to be represented. That is a direct consequence of the diversity of our newsrooms. So sure, mix it up. But you know, mix it up.

Rick, you started by arguing that non-coronavirus stories need to be part of the news diet. Im not so sure they do. Ive seen and heard a couple pieces that were reported clearly before that pandemic dominated our lives. Editors finally found a way to air or publish them. And I feel like the tone is always off.

Can you show me a few stories that you think are worth the read or watch or listen?

Edmonds: Here are a couple of shots at substantive topics. And I like number six on your list. I have a huge appetite for both hard reporting and storytelling on how life has changed.

Channeling my inner math nerd (while not trying to outdo Drs. Anthony Fauci and Deborah Birx): Are we at a juncture where we can say many people in many communities have weathered the first wave? Specifically, those communities who are not in hot spots. You are not sick. OK, you could still be a carrier or exposed to one. But you have self-isolated for at least two weeks and so has your family. The front-line medical people, first responders and store clerks are being careful, too.

So in any community pandemic report, I would want some context and relative assessment of risk along with the grim numbers getting such prominence.

You and I live in Pinellas County with 14 reported coronavirus deaths. That is 14 too many and the number will grow. But Pinellas County has just under a million residents. The odds of coming through safely are good for right now.

So reporting attention ought to be pivoting turning to issues of keeping the curve flat staying safe in the next phase.

Another: Johns Hopkins epidemiologists estimate that 50,000 people in the U.S. have now recovered from the virus. The New York Times had a front-page story on that last Sunday. As a reader I want to know all about the experience of getting sick and then getting well not from all over, but where I live.

And another: Coping hits me as the heart of the local story as your last point suggests. And lets indeed mix it up with at least some focus on white people who are in trouble and some African Americans (as you and I have learned from work with the black ethnic media) who are not down and out.

The economic side has fewer green shoots and may be a topic for another day. First, though, tell me if I am being a rose-colored-glasses guy about the disease. (And I do agree that non-coronavirus stories that were in the can and have been pushed forward have mainly landed with a thud).

McBride: OK, those are just good stories, not necessarily good news stories. You are asking reporters to listen to the questions that people like you have about the relative risk of getting the disease now, as opposed to three weeks ago, and what its like to survive the virus.

I think you are just asking for more insightful, sophisticated journalism. Not good news.

Even though I started out a little cynical, I realize that what we both want is journalism that answers our questions. We are asking for reporters to use their influence to do the math.

I just got eight reusable cloth face masks from Amazon. How is my family of seven supposed to keep them separate? My dog needs her nails trimmed. Show me a bunch of videos of people doing this for the first time and help me decide if I should even attempt. Build me a toilet paper finder app.

Edmonds: You remind me of the Miami Heralds Pulitzer-winning coverage of Hurricane Andrew in 1992. It was full of very practical details where to find water, even how to locate missing people whose homes had been flattened.

They also had a slogan in Miami, first pushed by the movers and shakers but embraced widely: We Will Rebuild. I can live with a little boosterism right now, together with the tough love local coverage.

And let me put in a plug for professionally shot and edited photos and video. For instance, this stunning photo from the San Antonio Express-News of an automobile food line. Or this powerful three-and-a-half-minute video of empty streets and hometown icons in Seattle. Nobody is tossing around the fish at Pike Place Market but they will be again some day.

Kelly McBride is Poynters senior vice president and the chair of the Craig Newmark Center for Ethics and Leadership at Poynter. She can be reached at kmcbride@poynter.org or on Twitter at @kellymcb.

Rick Edmonds is Poynters media business analyst. He can be reached at redmonds@poynter.org.

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Where does good news fit in the coverage of a pandemic? - Poynter

Weight Loss Tips: THESE healthy foods can give you the feeling of satiety and aid in shedding extra kilos – PINKVILLA

Posted: April 19, 2020 at 4:46 pm

Some healthy foods rich in protein and fibre can make you feel full for a long time. They can also reduce your appetite, slowing down the digestion process. This process will eventually contribute to weight loss making you eat less.

Weight loss is the most concerning health problem amongst us. We are always conscious about weight gain for which we try to maintain a strict diet and workout regularly. After all this, we may often gain some extra kilos and get tensed about it because shedding that extra fat is way tougher than gaining them. Other than that, we tend to try different remedies for weight loss. But we can lose and control our weight just with our food as well. Eating should not be stopped at all for it.

One simple and easy way of weight management is less eating and that can be possible when we feel full. Some types of food can give you a feeling of satiety. Those filling foods can help you cut down on your sudden hunger pangs and your portion of foods. Feeling less hungry will eventually make you eat lesser which will contribute towards weight loss and control.

Foods for Satiety: 15 types of foods to get the feeling of satiety.

Boiled potato

This vegetable is a good source of vitamin C, potassium, fibre and protein. They have also high water content and carbohydrate. And boiled potatoes are more filling than any other high-carb foods. Because they have the proteinase inhibitor protein in them which may also suppress appetite.

Oatmeal

Oats are a great option for breakfast. They are rich in fibre and can provide you with a high satiety feeling. Its filling power comes from its high fibre content and the ability to soak water. This will also help you to have fewer calories at lunch.

Eggs

Eggs a great source of protein that has all kinds of essential nutrients. Eggs are also good for our eye health and it gives us a great feeling of satiety. Breakfast with eggs is a great idea as it's packed with all kinds of amino acids.

Fish

Fish is fully loaded with protein and omega-3 fatty acids, which is extremely essential for our health. And in terms of giving the feeling of fullness, fish is the most powerful one than any other protein-rich foods, especially for people who are overweight and obese. Research says, between fish and chicken, fish can give you the strongest feeling of satiety.

Meat

Meat, especially lean meat, is a good source for satiety after fish. They are highly rich in protein. In a research, it has been seen that people who consume meat at lunch have less dinner than those with high-carb lunch.

Greek Yoghurt

Its generally thicker than normal yogurt and contains higher protein as well. Greek yoghurt can make you feel full for a longer period. Its a great breakfast and afternoon snack option which will make you less hungry and eat less at dinner.

Veggies

Vegetables are always highly packed with all kinds of important nutrients- vitamins and minerals. They have a low amount of calories and a high amount of water and fibre. They are also filling foods to make you less hungry.

Soups

A research has shown that soups can be more filling than any other solid foods. And they also take a longer time to leave the stomach.

Cottage Cheese

Cottage cheese or Paneer is low in calories and fats and high in protein. Its protein content has a strong impact on fullness. A study showed that the filling effects of cottage cheese are similar to that of eggs.

Legumes

Legumes like lentils, beans, peas and peanuts have all kinds of important nutrients. They are rich in fibre and a great source of plant-based protein. Legumes have also great effects on the feeling of satiety.

Fruits

Fruits have low energy and high fibre content. They slow down the process of digestion which makes it potential for the fullness. Mostly, orange and apples are the strongest ones for the satiety feeling. But its important to have solid fruits rather than juices.

Nuts

Nuts, mainly almonds, and walnuts have a high energy density. Its rich in nutrients, fats and proteins and its also a great option for snacking. They also give us a high feeling of satiety.

Coconut Oil

Coconut oil comes with a unique combination of fatty acids which can be turned into ketone bodies in the liver. And ketone bodies are known to reduce our appetite.

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Weight Loss Tips: THESE healthy foods can give you the feeling of satiety and aid in shedding extra kilos - PINKVILLA

Weight loss story: I was not able to walk properly due to my weight and my dad motivated me to lose 20 k – Times of India

Posted: April 19, 2020 at 4:46 pm

You can ask anyone who is battling obesity or extra kilos, and they will all tell you the same thing. It is the difficulty of carrying your own weight that becomes troublesome and exhausting after a point of time. For 30-year-old Rohit Prakash, it was the very fact that he wasnt able to walk properly that served as a wake-up call for him. He decided that enough was enough and he needed to get back in shape.Name: Rohit PrakashOccupation: Service

Age: 30 yearsHeight: 5 feet 6 inches

City: Hyderabad

Highest weight recorded: 99 kgs

Weight lost: 20 kgs

Duration it took me to lose weight: 7 monthsThe turning point: Earlier, my whole life revolved around eating the delicacies of my choice and my work. However, soon this lifestyle landed me in a situation where I wasnt even able to walk properly on my own feet. It left me really troubled and I visited a doctor the very next day. The doctor simply told me that I needed to change my lifestyle if I wanted to get back on my feet.

Even though I tried making certain changes, it did not last long. Eventually, it was only my father's words that pushed me to make a fresh start. Seeing my plight, he had simply asked me to "be the change and write a new chapter."

From that day onwards, there was no looking back. Things actually began to look up for me as my friend introduced me to a fitness studio and motivated me to be the best version of myself. Trust me, things were not at all easy in the beginning and only I know how hard it has been to reach so far. It has been a long, taxing journey but certainly worth it.

My breakfast: 5 boiled egg whites with 2 slices of brown bread with peanut butter and 1 whole orange or any other whole fruit

My lunch: Carrot, beetroot and peanut salad with grilled chicken and sauted vegetablesMy dinner: Grilled fish with sauted vegetables or 200 grams of soya paneer with sauted vegetables

Pre-workout meal: Black coffee with 5-6 soaked almonds. I have it around 15 minutes before working out

Post-workout meal: My protein shake and it has to be taken within 15 minutes of working out

I indulge in: More or less, I do not believe in the concept of cheat days. So, whenever I crave for litti with ghee (a Bihari delicacy) and Thai curry with Jasmine rice, I do indulge in them.

My workout: I used to work out for 1.5 to 2 hours and it included cardio, muscle and weight training. I used to exercise for 6 days a week along with swimming twice a week.

Low-calorie recipes I swear by: I vouch on spiced chicken and spinach. All you need to do is boil some spinach and chicken, cook it with a dash of olive oil and top it off with few herbs and spices.

Fitness secrets I unveiled: Eating the right food is very essential to staying fit and healthy along with good sleep and drinking a lot of water. You should try to stick to the basics and you will definitely get good results.

How do I stay motivated? I have put a goal chart in my room and I look at that every day. It motivates me to chase my fitness dream. Also, whenever I feel low, I close my eyes and visualize all the good things that have happened in my life to date which motivated me to continue my weight loss dream. And even on days when I feel a little down and out, my trainer Naveen and my fitness partner Sudhir are always there to pull me back up.

How do you ensure you dont lose focus? I believe that I am still on my weight loss journey, irrespective of the weight I have lost. This ensures that I do not give up or lose my focus. I also surround myself with positive and inspiring people who help me stay focussed to the path of fitness.

Whats the most difficult part of being overweight? Undoubtedly, the worst aspect of being overweight is the fact that you are not able to carry your own weight. It is upsetting and saddening both, but it also starts bogging you down mentally. I had also reached a point where I was doubting my own potential because of my growing weight.

What shape do you see yourself 10 years down the line? I have realised that your shape actually does not matter when it comes to measuring how healthy you are. So, I actually want to be healthy, both physically and mentally in the coming 10 years.

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Weight loss story: I was not able to walk properly due to my weight and my dad motivated me to lose 20 k - Times of India


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