Senin, 30 Juni 2014

Increasing Consumption Boosts Concerns About Energy Drinks

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Many consumers are aware of the safety concerns surrounding energy drinks combined with alcohol, but energy drinks in their own right are an increasing cause for concern.


Dr. Stacy Fisher, a cardiologist who specializes in congenital heart disease and director of Complex Heart Disease on the faculty of the University Of Maryland School of Medicine, says she sees an increasing number of patients with problems such as palpitations, shortness of breath and nausea related to energy drinks. The problem is that they don't make the connection; sometimes their doctors don't either.


'Our standard questions are about alcohol, illicit substances and tobacco use. Sometimes we ask about caffeine use, but not specifically energy drink use,' Fisher says. 'The medical community is just learning to start asking about these products.'


When they do ask, they find that patients are affected by products such as Monster Energy or Red Bull but never knew there was a risk in drinking them.


The Risks

Energy drinks have no official federal definition, but they are generally thought of as beverages with caffeine and other stimulants marketed for their energizing effect.


Caffeine levels vary between these drinks. An 8-oz. can of Red Bull might have 80 mg, while a 32-oz. Monster contains 320 mg. The Monster would probably be considered four servings, but the can is non-resealable, and many people tend to drink the whole thing like they would a soda.


In the U.S., 80 percent of adults consume caffeine every day, and the average adult has a daily intake of 200 mg. Every person reacts differently to the drug, but the level where someone starts to have caffeine toxicity symptoms is usually about 400 mg.


A 12-oz. (tall) coffee from Starbucks will run you about 260 mg, while a 14-oz. Dunkin' Donuts coffee contains 178 mg.


But even just 50 mg of caffeine has the potential to induce tachycardia and agitation. At higher levels, 'caffeine toxicity can mimic amphetamine poisoning and lead to seizures, psychosis, cardiac arrhythmias and, potentially but rarely, death,' reads one 2012 study in the Medical Journal of Australia.


Another paper in Current Opinions in Pediatrics notes that the effects of chronic high caffeine intake in children and adolescents are unknown, but that it may 'raise blood pressure, disrupt adolescent sleep patterns, exacerbate psychiatric disease, cause physiologic dependence, and increase the risk of subsequent addiction.'


Energy drink makers are required to tell the U.S. Food and Drug Administration (FDA) about any adverse events related to their products. Data recently obtained by the Center for Science in the Public Interest (CSPI) regarding these reports show that there have been 34 deaths linked to energy drinks since 2004, with half occurring since 2012. Of these, 22 deaths were linked to 5-Hour Energy, 11 to Monster and one to Rockstar.


Since the reports don't prove causality, FDA is investigating these incidents to determine whether the deaths were caused in some way by consumption of energy drinks.


Between Jan. 1, 2004, and March 10, 2014, FDA was also informed about 241 non-fatal events where consumers experienced high blood pressure, convulsions, heart attacks and other problems. Of these cases, 115 resulted in hospitalization, 15 in disability and one in miscarriage.


A recent report published by the Substance Abuse and Mental health Administration (SAMHSA) found that the number of emergency department visits involving energy drinks doubled from 10,068 visits in 2007 to 20,783 visits in 2011.


All of this is set against the backdrop of increased energy drink sales. In 2011, sales increased by 12.5 percent overall and by 15-30 percent for Red Bull and Rockstar.


What's in There?

Federal law allows for caffeine in soda up to 71 mg per 12 ounces, but energy drinks aren't categorized as such, even though consumer advocates think they should be because of how they're marketed and where they're placed in stores. In addition to no limits on the amount of caffeine in energy drinks, companies are not required to disclose the caffeine content on labels.


American Beverage Association member companies and some independent ones do disclose it voluntarily, but many do not.


And it's not just the caffeine that has Fisher and other consumer advocates worried. They are also wary of other additives that are 'generally recognized as safe' (GRAS).


Guarana, which naturally contains caffeine, is commonly added to energy drinks on top of the synthetic caffeine but in unknown quantities. When caffeine levels are included on a drink label, Fisher says this additional stimulant is not usually included in the number.


And some products have mixtures of taurine, an amino acid which makes the heart pump harder and stronger.


'Can that help performance? Sure,' Fisher says. But there's a catch. 'When we take inotropes - the class of drugs [that make the heart beat harder like taurine does] - and give them to heart failure patients, they do better, but they don't live as long.'


These, along with other ingredients such as glucuronolactone and ginseng, 'have no nutritional value and may, individually or collectively, pose the apparent health risks from consuming energy drinks,' according to CSPI. 'As far as we can tell, the FDA has not examined some of those ingredients for safety, effectiveness, purity, or interactions with other energy-drink ingredients.'


And, like any other sugar-sweetened beverage, there is also the concern that the amounts of added sugar in energy drinks can contribute to the development of obesity and diabetes.


Youth Problem

In addition to adults with underlying structural heart disease - like those whom Fisher treats - children are most at risk for adverse effects from energy drink consumption.


While adults might be able to handle 200 mg of caffeine without a problem, children and smaller people don't have the same kind of metabolism. There is no tolerance level established for kids and, according to the American Academy of Pediatrics, 'caffeine and other stimulant substances contained in energy drinks have no place in the diet of children and adolescents.'


In 2011, 14-year-old Anais Fournier from Maryland died from cardiac arrhythmia due to caffeine toxicity after consuming two 24-oz. Monster drinks in a 24-hour period. Other cases linked to the energy drinks include the death of a 19-year-old in California, brain damage in a 16-year-old in Oklahoma, and the deaths of three teenage boys in Canada.


And, apart from direct injury, teens who consume energy drinks have been shown to seek out risky behavior and have higher rates of alcohol, cigarette, or drug use.


Teens and young adults make up the largest percentage of those who buy energy drinks, accounting for nearly $2.3 billion in sales.


It's estimated that about 30 percent of adolescents report consuming energy drinks. According to a study from the U.S. Centers for Disease Control and Prevention (CDC), 8 percent of young people drink energy drinks weekly, 20 percent think that energy drinks are safe drinks for teens, and 13 percent think that energy drinks are a type of sports drink.


Fisher says that, in her own experience, she has seen half the kids on her 14-year-old son's football team drink a large energy drink before practices.


According to CSPI, industry representatives at a Maryland legislative hearing earlier this year stated that energy drink companies define 'minors' as younger than 12 years old for marketing purposes.


These drinks are frequently marketed on youth-targeted cable networks such as Adult Swim, MTV and Comedy Central. Energy drink brands also have a very strong presence on social media and will sponsor events such as extreme sports competitions and music festivals.


The Rudd Center for Food Policy & Obesity at Yale University has found that teens saw an average of 124 TV ads for energy drinks in 2010 - more than other beverage categories, including sodas, sport drinks and fruit drinks.


'Despite the risks ... these companies are really disproportionately targeting teens,' says Roberta Friedman, the Rudd Center's director of public policy.


Regulation Requests

Along with release of the adverse event data, CSPI sent a letter to FDA Commissioner Margaret Hamburg on June 25 asking that the agency require energy drink containers to carry a warning label about the risks of heart attacks, convulsions and other adverse reactions.


The group also wants the caffeine in energy drinks limited to the same levels as 'cola-type beverages' and for the common ingredients in energy drinks to be tested for safety in combination, as well as separately.


Additional regulations suggested by Fisher, the Rudd Center and others include limits on the size of energy drink containers, requiring containers to be re-sealable, and excise taxes. When it comes to marketing, it's also been suggested that energy drink brands self-regulate like alcohol suppliers who agree not to advertise in media outlets with an audience comprising more than 30 percent minors.


A 2011 Rudd Center survey found that 74 percent of parents believe that energy drinks should not be sold to teenagers. Suffolk County, NY, and Mexico have already set the precedent of restricting the sale of these beverages to minors.


FDA does not regulate energy drinks as their own category, 'but the products are indeed regulated, and should there be any sort of problem with a product that presents an 'out-and-out' demonstrated risk to consumers, we can take steps to get that particular product off the market,' an agency spokesperson tells Food Safety News.


In addition, FDA says it has no current plans for warning labels.


The agency has expressed concerns about caffeine added to foods and has asked the Institute of Medicine (IOM) to convene a workshop on the potential health hazards of caffeine consumption. FDA is now waiting for a report from IOM to 'determine next steps' in caffeine regulation.


'I honestly think that FDA needs to address this quickly,' Fisher says. 'What I'm seeing in my everyday practice is a lot of illness, a lot of morbidity, and some mortality because of these products.'



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Women change careers after seeing benefits of a vegan diet

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Getting a disease and taking good care of it can be the key to good health. And that'‍s what three women did when they adopted a whole-plant-food vegan diet to achieve good health.


They not only adopted Hippocrates'‍ philosophy -- 'Let food be thy medicine, and medicine be thy food' -- but also expanded their mission. All three quit professional careers to heal themselves, which inspired them to start businesses focused on helping others to heal themselves through diet and lifestyle.


Janet McKee, 49, of Franklin Park, is a holistic health counselor who speaks nationwide on plant-based nutrition and healing. Her company, Sanaview, recently purchased a 52-acre farm near Seven Springs to grow organic plant foods and serve as an educational center.


She learned her skills the hard way.


With an MBA, Ms. McKee had a high-stress position with a software company, but then she developed ulcerative colitis -- an autoimmune disease that landed her in the hospital with internal bleeding, a failing liver and severe pain. Doctors told her the condition was chronic and would require a lifetime of medications, with a chance she'‍d have to have part of her intestines removed. She also faced a 15 percent chance of colon cancer.


But Ms. McKee would have none of it. She spent two years studying holistic medicine and the healing powers of a strict whole-plant-food diet that includes a large percentage of raw foods. With the lifestyle, she no longer has any symptoms of colitis. That success convinced her to quit her job and start Sanaview. She says there are no guarantees before citing a list of patients she'‍s helped with breast, prostate, lung and colon cancers, along with patients who have had success with a long list of other diseases.


'It'‍s all a neat story, but we have medical proof that whole plant foods contain everything to fight illness,' Ms. McKee said. Among her many projects, she produced the movie, 'Bethany'‍s Story,' about a paralyzed young girl who used a whole-plant-food diet to recover full function. Ms. McKee'‍s website is www.sanaview.com.


'What drives me is that so many people are suffering and don'‍t know there'‍s a better way,' she said. 'We'‍re not selling some crazy concoction. It'‍s common sense.'


Tracey Eakin, 48, of Peters, was trained as an MBA with a career in corporate finance. Then she developed an autoimmune disease that destroyed platelets in the blood and hindered blood clotting. Her options included having a doctor monitor her condition, but it was likely going to lead to transfusions and removal of her spleen.


She chose none of the above. After exhaustive research, she, too, adopted a whole-food vegan diet and eventually became certified through noted nutrition programs. She concluded that her autoimmune disease was caused by consumption of animal-based foods.


On the vegan diet, Ms. Eakin lost 55 pounds with total cholesterol dropping well within the normal range. She also reduced osteoarthritic knee pain to a point where she'‍s no longer considering knee replacement surgery. Her personal experiences led to her decision to quit her job and start her own business as a plant-based nutrition counselor.


Her website -- www.traceyeakin.com -- includes summaries of research along with an e-book on the health advantages of the vegan diet.


'You have to embrace it because the evidence is too compelling,' Ms. Eakin said.


Caroline Graettinger, 53, of Chartiers, Washington County, was an electrical engineer at Carnegie Mellon University'‍s Software Engineering Institute when a doctor'‍s appointment revealed she had high cholesterol. Reluctant to take statin drugs, she opted to enroll in the McDougall Wellness Center in Santa Rosa, Calif., which persuaded her to adopt a vegan lifestyle.


Her new diet caused her cholesterol to drop within the normal range. She also no longer has acne and experiences increased energy levels. Her husband, Tim, also lowered his cholesterol levels while losing 35 pounds.


Their success led to her decision to leave CMU and begin her online business, www.GardenDish.com, where subscribers receive 20 'delicious, colorful and vibrant' vegan recipes a month, along with shopping lists and other features. Her philosophy involves making the lifestyle practical.


'It'‍s been quite a ride for us. We'‍d never go back to meat or dairy,' Ms. Graettinger said. 'This is a journey for every single person. We all start at different points. Where we go and how we get there is important for this community, and we do a disservice if we don'‍t come together.'


'


.


David Templeton: dtempleton@post-gazette.com or 412-263-1578.


Entities 0 Name: McKee Count: 4 1 Name: Sanaview Count: 2 2 Name: Eakin Count: 2 3 Name: Carnegie Mellon University ' s Software Engineering Institute Count: 1 4 Name: Calif. Count: 1 5 Name: Graettinger Count: 1 6 Name: Caroline Graettinger Count: 1 7 Name: Tracey Eakin Count: 1 8 Name: Washington County Count: 1 9 Name: Peters Count: 1 10 Name: Bethany Count: 1 11 Name: Tim Count: 1 12 Name: Franklin Park Count: 1 13 Name: Santa Rosa Count: 1 14 Name: Hippocrates Count: 1 15 Name: CMU Count: 1 16 Name: David Templeton Count: 1 17 Name: McDougall Wellness Center Count: 1 18 Name: Janet McKee Count: 1 Related 0 Url: http://ift.tt/1sJrfj5 Title: Ask Well: Fatty Liver and Diet Description: A Nonalcoholic fatty liver, a disease tightly linked to the obesity crisis, is a strong risk factor for heart disease and Type 2 diabetes, and in severe cases it can lead to liver failure. There are no official dietary guidelines to treat it.

Women change careers after seeing benefits of a vegan diet

Share with others:

Getting a disease and taking good care of it can be the key to good health. And that'‍s what three women did when they adopted a whole-plant-food vegan diet to achieve good health.


They not only adopted Hippocrates'‍ philosophy -- 'Let food be thy medicine, and medicine be thy food' -- but also expanded their mission. All three quit professional careers to heal themselves, which inspired them to start businesses focused on helping others to heal themselves through diet and lifestyle.


Janet McKee, 49, of Franklin Park, is a holistic health counselor who speaks nationwide on plant-based nutrition and healing. Her company, Sanaview, recently purchased a 52-acre farm near Seven Springs to grow organic plant foods and serve as an educational center.


She learned her skills the hard way.


With an MBA, Ms. McKee had a high-stress position with a software company, but then she developed ulcerative colitis -- an autoimmune disease that landed her in the hospital with internal bleeding, a failing liver and severe pain. Doctors told her the condition was chronic and would require a lifetime of medications, with a chance she'‍d have to have part of her intestines removed. She also faced a 15 percent chance of colon cancer.


But Ms. McKee would have none of it. She spent two years studying holistic medicine and the healing powers of a strict whole-plant-food diet that includes a large percentage of raw foods. With the lifestyle, she no longer has any symptoms of colitis. That success convinced her to quit her job and start Sanaview. She says there are no guarantees before citing a list of patients she'‍s helped with breast, prostate, lung and colon cancers, along with patients who have had success with a long list of other diseases.


'It'‍s all a neat story, but we have medical proof that whole plant foods contain everything to fight illness,' Ms. McKee said. Among her many projects, she produced the movie, 'Bethany'‍s Story,' about a paralyzed young girl who used a whole-plant-food diet to recover full function. Ms. McKee'‍s website is www.sanaview.com.


'What drives me is that so many people are suffering and don'‍t know there'‍s a better way,' she said. 'We'‍re not selling some crazy concoction. It'‍s common sense.'


Tracey Eakin, 48, of Peters, was trained as an MBA with a career in corporate finance. Then she developed an autoimmune disease that destroyed platelets in the blood and hindered blood clotting. Her options included having a doctor monitor her condition, but it was likely going to lead to transfusions and removal of her spleen.


She chose none of the above. After exhaustive research, she, too, adopted a whole-food vegan diet and eventually became certified through noted nutrition programs. She concluded that her autoimmune disease was caused by consumption of animal-based foods.


On the vegan diet, Ms. Eakin lost 55 pounds with total cholesterol dropping well within the normal range. She also reduced osteoarthritic knee pain to a point where she'‍s no longer considering knee replacement surgery. Her personal experiences led to her decision to quit her job and start her own business as a plant-based nutrition counselor.


Her website -- www.traceyeakin.com -- includes summaries of research along with an e-book on the health advantages of the vegan diet.


'You have to embrace it because the evidence is too compelling,' Ms. Eakin said.


Caroline Graettinger, 53, of Chartiers, Washington County, was an electrical engineer at Carnegie Mellon University'‍s Software Engineering Institute when a doctor'‍s appointment revealed she had high cholesterol. Reluctant to take statin drugs, she opted to enroll in the McDougall Wellness Center in Santa Rosa, Calif., which persuaded her to adopt a vegan lifestyle.


Her new diet caused her cholesterol to drop within the normal range. She also no longer has acne and experiences increased energy levels. Her husband, Tim, also lowered his cholesterol levels while losing 35 pounds.


Their success led to her decision to leave CMU and begin her online business, www.GardenDish.com, where subscribers receive 20 'delicious, colorful and vibrant' vegan recipes a month, along with shopping lists and other features. Her philosophy involves making the lifestyle practical.


'It'‍s been quite a ride for us. We'‍d never go back to meat or dairy,' Ms. Graettinger said. 'This is a journey for every single person. We all start at different points. Where we go and how we get there is important for this community, and we do a disservice if we don'‍t come together.'


'


.


David Templeton: dtempleton@post-gazette.com or 412-263-1578.


Entities 0 Name: McKee Count: 4 1 Name: Sanaview Count: 2 2 Name: Eakin Count: 2 3 Name: Carnegie Mellon University ' s Software Engineering Institute Count: 1 4 Name: Calif. Count: 1 5 Name: Graettinger Count: 1 6 Name: Caroline Graettinger Count: 1 7 Name: Tracey Eakin Count: 1 8 Name: Washington County Count: 1 9 Name: Peters Count: 1 10 Name: Bethany Count: 1 11 Name: Tim Count: 1 12 Name: Franklin Park Count: 1 13 Name: Santa Rosa Count: 1 14 Name: Hippocrates Count: 1 15 Name: CMU Count: 1 16 Name: David Templeton Count: 1 17 Name: McDougall Wellness Center Count: 1 18 Name: Janet McKee Count: 1 Related 0 Url: http://ift.tt/1sJrfj5 Title: Ask Well: Fatty Liver and Diet Description: A Nonalcoholic fatty liver, a disease tightly linked to the obesity crisis, is a strong risk factor for heart disease and Type 2 diabetes, and in severe cases it can lead to liver failure. There are no official dietary guidelines to treat it.

The world's best and worst diets revealed

Western diet: Kate Quilton at a typical 'mom & pop' store, where many Marshallese people buy their weekly shop, in Majuro, the Marshall Islands


I'm in hospital to see my dad. He's sitting up and chatting away like he's propping up the bar at his local - but he's here because his heart has failed.


Dad drinks, smokes and eats a poor diet. The kind of diet I wouldn't serve to a dog. But he is not alone. He is surrounded by some very sick people who are also in hospital because they have bad diets. My dad is skinny on his; most are large on theirs.


In the next ward, a patient is morbidly obese. He's served hospital food three times a day and tops it up with snacks from the tuck trolley. Brimming with brightly packaged sugar and fat bullets with a shelf life beyond the apocalypse, the trolley offers an array of saturated fats, hidden sugars, salt and thousands of ingredients that are more at home in a laboratory than a kitchen. He buys himself a selection for the day that most of us couldn't eat in a week.


This is an extreme example, but it's a snapshot of modern life. On the one hand, the food revolution of the past 50 years has brought us choice and convenience; on the other, we're facing a global epidemic of obesity.


Now, I love food. It's fuel, it's medicine, and it's delicious. So when I was asked to go on a journey to find the world's best diet, I was excited. I eat pretty healthily, but I could definitely do better - and when my dad's not looking, I'm nicking his Jaffa Cakes. So which countries hold the secret to a longer and healthier life? Might it just be possible that I could find a diet that will ultimately prolong my life? And will I still be able to eat the odd Jaffa Cake?


What I found along the way was not only surprising, it also had the potential to change my life. And if a few of these lessons could be applied closer to home - or even on a global scale - they could help make the world a healthier place.


THE MARSHALL ISLANDS IN THE SOUTH PACIFIC

Peering out of the aeroplane window, it looks as though we're touching down in paradise: azure waters lapping a sun-soaked shore dotted with palm trees. But once the wheels sink into the greasy tarmac, it becomes quickly apparent that we have landed in one of the most obese places on the planet.


In 2013, the International Diabetes Federation found that more than 80pc of the Marshall Islands ' adult population is overweight. And you can see it. Baggage handlers, airport security and the chaps at passport control are all demonstrably carrying extra pounds. And with all this weight come some very grave consequences. The Marshallese have the third highest prevalence of |diabetes in the world - 50pc of people aged over 35 have the disease, and amputees can be seen island-wide as a result.


So where did it all go wrong? Fifty years ago, the Marshallese suddenly changed their diet. After World War II, the islands became a trust territory of the United States. The US began trading with the islands and as a result the Marshallese diet shifted from fresh fish and coconuts to an imported, processed 'Western' diet of flour, white rice, sugar and fatty meats. And this is the diet they still eat today.


One evening I ate with a local family at home - mum, dad and five beautiful children. On the menu were two types of white rice - one with sugar and one without - and turkey tails. Turkey tails are essentially a turkey's derrière. And, I quickly discovered as turkey fat dripped down my chin, they don't pack much muscle in their trunk, since their tails can contain a staggering 73pc fat. So much fat that they have been banned in countries such as Samoa.


And with a watermelon costing $38 (€28) in the local supermarket, there wasn't a fruit or vegetable in sight. The island is a coral atoll, so growing fruit and vegetables is nigh-on impossible. And on the average wage of $2 (€1.40) an hour, imported fruit and vegetables are luxuries most people can't afford.


Rice, flour, sugar and fatty meats are a lethal combination if you don't add any fibre in the mix. Without it, diabetes is almost an inevitability.


SOUTH KOREA

It was way past my bedtime. Armed with a strategic power nap and a box of doughnuts, I shuffled up a back alley.


Punctuated with neon, it was like something out of Blade Runner. I arrived at an apartment and a pretty, petite South Korean girl opened the door. Not the racy madam I was expecting.


Hyo-Jin tucked the |doughnuts under her arm |and ushered me into her bedroom. She gave me a slick of red lipstick, smoked my eyes and tamed my mane. We were ready.


I was about to participate in something pretty radical. Eating alone in South Korea is a major social taboo. Mokbang is the antidote. It means 'broadcast eating', something that is taking the country by storm and is earning Hyo-Jin a small fortune.


Her live stream is free to watch, but if people are happy with the service they can give a donation.


We tucked into an array of South Korean delights: kimchi pancake, fried pork in soy, and something a little more familiar: fried chicken. In just an hour of eating on a webcam, we'd made a few hundred dollars.


With such a passion for food, it is perhaps surprising that South Koreans are some of the slimmest people on the planet. In 2012, a report from the Organisation for Economic Cooperation and Development found that they have the lowest level of obesity in the developed world.


So why are they so healthy? Firstly, and very simply, they eat an inordinate number of vegetables. They eat more than twice the number of vegetables we do and grow enough to have 222kg of vegetables per person available every year over our 94kg. Instead of five a day, |it's more like 10 a day. Fresh and often raw vegetables are |a staple everywhere, even at service stations. This is a far cry from our chippers, ready meals and packets of crisps.


Secondly, fermented foods are a major part of their diet. Kimchi, a spicy, fermented


cabbage, is eaten at breakfast, lunch and dinner, with the average South Korean consuming a hefty 150g-200g per day in the winter, and 50g-100g in the summertime. Packed with good bacteria called lactobacilli, it helps boost metabolism and aids digestion.


Fit to burst, I rolled out of Hyo-Jin's flat. Feeling slightly objectified, I did genuinely believe, perhaps naively, that I had provided company at dinner for a few hundred solo eaters.


I asked her what I should do about my bloated tummy. She had a one-word answer: 'Kimchi.'


Italy

Tucked away in the Italian countryside, just a couple of hours from Rome, stands a magical hilltop. Known by scientists as the 'village of eternal youth', the average life expectancy in Campodimele is 95 years. Compare that with the Italian average of 77.5 for men and 83.5 for women. In addition, their cholesterol levels are some of the healthiest in the world. In the 1980s, the World Health Organisation discovered that the cholesterol levels in 80-year-olds was similar to that of newborn babies.


Why are they living so long? There's no doubt they have longevity in their genes. Yet it's what they do with those genes. I spent a day with Geraldo and Liana. They are 85 and 83 respectively, yet look and move like they're at least 10 years younger.


I ask them to show me what they eat. Geraldo invites me on his Vespa, and I am half-expecting him to take me to the supermarket; instead, we roll down the hill to feed his chickens and check on his wheat fields.


As for the supermarket, he laughs and tells me the closest one is 50km away and he's never been. On returning home, his wife Liana is preparing lunch: a delicious rustic feast of pasta, passata, chick-peas, lashings of olive oil, and a substantial goblet of deep, fruity red wine poured from an old Evian bottle.


Every element is homegrown and homemade.


Geraldo and Liana are not an exception.


Professor Cugini has studied the town since the 1980s and refers to their diet as 'hyper-Mediterranean'. It's all the best bits of the Mediterranean diet, turned up full blast.


The villagers enjoy top-quality, home-produced fresh ingredients packed full of vitamins and minerals. Their diet is low in meat and almost devoid of red meat and butter.


They consume an average of one litre of olive oil a week, the perfect recipe for heart health - washed down with two glasses of red wine a day to offer a daily injection of antioxidant polyphenols.


Aside from running water and electricity, the people in Campodimele live much as they would have done 1,000 years ago.


This isn't feasible for most of us, but if we all ate a little more like them, we might just feel the benefits.


One can only hope that somewhere in a parallel universe, the tuck trolley being wheeled around my dad's hospital ward is loaded with a Campodimele harvest and, rather than crisps and chocolate, it is fresh vegetables and olive oil that are being administered.


Entities 0 Name: Geraldo Count: 3 1 Name: Liana Count: 3 2 Name: turkey Count: 3 3 Name: Campodimele Count: 2 4 Name: Marshall Islands Count: 2 5 Name: Hyo-Jin Count: 2 6 Name: South Korean Count: 2 7 Name: SOUTH KOREA Count: 2 8 Name: Italy Count: 1 9 Name: Organisation for Economic Cooperation and Development Count: 1 10 Name: Jaffa Cakes Count: 1 11 Name: Jaffa Count: 1 12 Name: Vespa Count: 1 13 Name: Majuro Count: 1 14 Name: United States Count: 1 15 Name: Rome Count: 1 16 Name: World Health Organisation Count: 1 17 Name: International Diabetes Federation Count: 1 18 Name: Samoa Count: 1 19 Name: Mediterranean Count: 1 20 Name: Kate Quilton Count: 1 21 Name: US Count: 1 22 Name: Cugini Count: 1 Related 0 Url: http://ift.tt/V2XfzN Title: How to Stock Your Kitchen for Weight Loss - Diet and Nutrition Center - Everyday Health Description: When a snack attack hits, all of your best diet intentions can fly right out the window - and that ice cream you bought for your kids starts to look too tempting to pass up.

This seven

Diet & Fitness



There's a big ad for iced donuts on the side of some city buses at the moment urging us to 'Donut resist Donut King'. It's cute and the play on words is clever -but it makes you wonder where are the eye catching ads persuading us to eat food that's actually healthy?


We don't need more encouragement to eat cake. The latest snapshot of our diet from the Australian Health Survey shows that a third of our total kilojoules comes from foods like cake, biscuits, confectionery, alcohol and soft drink that we don't need. Meanwhile our vegie intake is dismal. Only seven per cent of us reach the recommended five serves a day, although 54 per cent manage the recommended two serves of fruit.


Yet just before our sad level of vegie consumption was revealed in the AHS report last month, British scientists confirmed why we shouldn't skimp on our greens. After analysing lifestyle data for more than 65,000 adults, they found that eating seven serves of vegetables and fruit daily was linked to a 42 per cent lower risk of death from all causes. Vegetables seemed to be more protective than fruit according to the study in the Journal of Epidemiology and Community Health, and each serve of vegies conferred a 12 to 15 per cent lower risk of death - prompting the scientists to suggest that 10 serves of vegetables and fruit daily might do us even more good.


So why is it hard for Australians to eat five serves of vegetables a day?


Smart ads for sugary foods on buses aren't entirely to blame but they're part of the bigger picture of junk food marketing that creates mixed messages about how to eat. The diet presented by food advertising - low in fruits and vegetables and high in fast food, chocolate and snack foods - distorts the perception of a healthy diet, argues Children's Health or Corporate Wealth, a new report from the Cancer Council NSW calling for tighter regulations to reduce children's exposure to unhealthy food marketing.


'If you compare foods recommended in the Australian Guide to Healthy Eating with foods marketed on TV, there's a mismatch and this has an influence on people, especially children,' says Clare Hughes, Nutrition Program Manager for the Cancer Council NSW.


Another hurdle is confusion over what a serve of vegies is, says Hughes. One cup of raw vegetables or half a cup of cooked vegetables is the definition but not everyone can picture how this looks on a plate. Visual cues like six cherry tomatoes, four cooked broccoli flowerettes or a single bunch of bok choy can help - examples like these are used in the Cancer Council's Eat it to Beat It program that encourages parents of primary-school children to eat more vegetables and fruit.


Half a cup isn't much so it's not hard to fit three or four serves of veg into a portion of stir fry or curry, especially if you shrink the meat content. More vegies and less meat lowers the cost of a meal, says Hughes, and tackles another obstacle to five a day - the idea that vegetables are expensive.


How else can you squeeze in more veg? Have salad on the side at dinner - and make enough for lunch at work the next day. Add raw or roast vegetables to every sandwich or wrap. A meatless meal once or twice a week combining legumes with other vegetables can deliver four or five vegie serves in one go; homemade vegetable soup can give three serves in a single bowl. Do a vegie swap -replace half the pasta in a dish with steamed cauliflower. Eat weekend breakfast eggs with spinach or mushrooms, spread avocado or vegetable based dips on bread and snack on raw vegetables with ricotta or hummus.


If we all ate like this how would Australia's health change?


'When you increase the amount of vegetables in a meal you generally have fewer kilojoules so we'd lose weight and have less type 2 diabetes, heart disease and cancer as a result, ' says Clare Collins, Professor in Nutrition and Dietetics at the University of Newcastle. 'Although the evidence that vegetables protect against cancer has weakened a little in recent years the evidence linking obesity to higher rates of cancer has strengthened, as has the evidence that fibre may help protect against colon cancer. '


We might also have fewer fussy eaters.


'We know that repeated exposure to a wide range of vegetables increases the uptake of vegetables and that for supertasters, people who find the taste of some vegetables too bitter, repeated exposure helps them adjust to the taste,' she adds.


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Entities 0 Name: Hughes Count: 2 1 Name: Cancer Council NSW Count: 2 2 Name: AHS Count: 1 3 Name: Australia Count: 1 4 Name: Diet & Fitness There Count: 1 5 Name: University of Newcastle Count: 1 6 Name: Journal of Epidemiology and Community Health Count: 1 7 Name: Clare Collins Count: 1 8 Name: Clare Hughes Count: 1 9 Name: Cancer Council Count: 1 Related 0 Url: http://ift.tt/1v9HC4q Title: World Cup Diet: How to Eat Like Clint Dempsey and Neymar Description: Sprinting up and down a soccer pitch takes a lot of energy, let alone doing it for 90-plus minutes as you kick, pass, play, and defend for your team. Being physically fit is a top concern, but so is diet. To give aspiring players the nutritional edge, FIFA has a few general guidelines.

Paleo Diet recipes: 350 calorie Omelette with Sun

Published Monday, Jun 30 2014, 22:20 BST | By Paula Jones |


Kym Marsh is the latest celebrity to adopt The Paleo Diet and we love its healthy eating regime which shows you don't have to feel deprived on your diet.



Check out this brilliant Paleo Diet Omelette recipe which clocks in at just 350 calories and is a tasty, healthy alternative to a fry-up.


Doesn't it look yummy?


Chef Daniel Green is the recipe creator and author of The Paleo Diet (Kyle Books. £14.99), the cookbook from where this recipe is taken from.


He says: 'Sun-dried tomatoes are a great ingredient to have stocked in your Paleo-friendly kitchen.


'They have a rich flavour and an almost meaty texture, so guarantee a very satisfying start to the day - and are especially nice for a weekend brunch.'


Ingredients 12 eggs freshly ground black pepper 1 tablespoon olive oil 11/2 red onions, thinly sliced 2 tablespoons chopped sun-dried tomatoes 12 cherry tomatoes,halved A handful of basil leaves,shredded, plus extra to serve 75g watercress Method

1 It's best to cook one omelette at a time, so start by breaking 3 eggs into a large mixing bowl and beating them lightly with a fork. Season with a little black pepper.


2 Turn the grill on to its highest setting.


3 Heat a drizzle of olive oil in a large, non-stick frying pan and fry the onion until soft and slightly caramelised. Transfer the onion to a plate and set aside.


4 Add the beaten egg to the frying pan, swirling the pan to cover the base as it sets.


5 Scatter a quarter of the cooked onion, sun-dried tomato, cherry tomatoes and basil over the top of the omelette and slide the pan under the hot grill for 1-2 minutes or until golden.6 Slide the omelette onto a plate and keep warm while you cook the remaining omelettes. Serve with some fresh, peppery watercress and a little extra basil.


Nutrition Information

350 calories | 27g fat | 6.3g saturates | 3.8g sugar | 0.9g salt | 24.4g protein | 1.7g fibre


Serves 4


Check out more delish lower-calorie recipes in our gallery Entities 0 Name: Daniel Green Count: 1 1 Name: Paula Jones Count: 1 2 Name: Kym Marsh Count: 1 Related 0 Url: http://ift.tt/1x7DAwh Title: Daisy Lowe Brings Out New Guilt-Free (ish) Treats Cookbook Description: Arriving at the launch of Daisy Lowe's cookbook, Sweetness & Light, we're quickly handed what looks like a chocolate smoothie - but is actually made from cacao, hemp milk and agave syrup. It tastes seriously good. We then hover around the waiter holding a tray of delicious (buckwheat) pancakes with maple syrup.

hCGTreatments / Diet Doc hCG Diets and Weight Loss Plans Announces ...


| Source: Diet Doc Weight Loss


ESCONDIDO, Calif., June 30, 2014 (GLOBE NEWSWIRE) -- Weight loss surgery may seem appealing to those who have struggled unsuccessfully to lose weight. Most experts agree, however, that those who choose to lose weight in a responsible, healthy manner by incorporating nourishing food choices into meal planning, are more apt to enjoy continued weight loss success, as well as avoiding the potential risks, complications and side effects associated with invasive weight loss surgery.


Unlike weight loss surgery, which typically takes weeks to months for a noticeable loss and involves a lengthy recuperation, as well as grinding foods to avoid stomach upset, Diet Doc's medically supervised weight loss program, which includes nutritious and delicious meal plans, results in safe, painless and fast weight loss. In fact, more than 97% of Diet Doc clients report an astounding loss of up to one pound per day in the hard to lose areas, such as the belly, underarms, hips and thighs.


Those who are interested in fast weight loss will simply complete a comprehensive, on-line medical evaluation and doctor consultation. Qualified clients will work with certified nutritionists to create tailor made diet plans that are specific to each patient's nutritional and medical needs.


To complement the medical weight loss program, Diet Doc offers an impressive collection of fast weight loss tools and products, including vitamin and mineral supplements and prescription strength diet pills designed to accelerate weight loss, as well as a delicious assortment of foods and snacks. Diet Doc is dedicated to the safe and successful weight loss journey of each client and offer only prescription grade products that are manufactured in FDA approved pharmacies in the U.S.


Diet Doc has become the nation's leader in doctor designed, medically supervised fast weight loss solutions and has helped thousands of Americans achieve and maintain weight loss goals without the expense and risks associated with invasive weight loss surgery. With pricing plans available to fit even the tightest budget, the company makes fast weight loss affordable to almost anyone.


About the Company:


Diet Doc Weight Loss is the nation's leader in medical weight loss, offering a full line of prescription medication, doctor, nurse and nutritional coaching support. For over a decade, Diet Doc has produced a sophisticated, doctor designed weight loss program that addresses each individual specific health need to promote fast, safe, and long term weight loss.


Diet Doc Contact Information: Providing care across the USA Headquarters: San Diego, CA (888) 934-4451 http://www.dietdoc.com Twitter: DietDocHCG Facebook: DietDochcg other press releases by Diet Doc Weight Loss

Escondido, California, UNITED STATES


http://www.dietdoc.com


Diet Doc Contact Information: Providing care across the USA Headquarters: San Diego, CA (888) 934-4451 http://www.dietdoc.com Twitter: DietDocHCG Facebook: DietDochcg

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Entities 0 Name: San Diego Count: 2 1 Name: FDA Count: 1 2 Name: Calif. Count: 1 3 Name: Doc Count: 1 4 Name: U.S. Count: 1 5 Name: UNITED STATES Count: 1 6 Name: California Count: 1 7 Name: ESCONDIDO Count: 1 8 Name: Diet Doc Count: 1 9 Name: Diet Doc Weight Loss Escondido Count: 1 Related 0 Url: http://ift.tt/1mCfbqz Title: 7 ways to tell if a diet product is too good to be true Description: By Robin Hilmantel Back in January, the Federal Trade Commission (FTC) announced a new law-enforcement initiative designed to crack down on false and misleading advertisements for weight-loss products.

How a Raw Food Diet Can Get You Flawless Skin


The secret to Kate Middleton's luminous complexion isn't a moisturizer or makeup, but the food she eats. When recent reports revealed the Duchess started eating raw food to improve her skin, we decided to pick the brain of a raw-food expert to break down the diet, which emphasizes plant-based foods never cooked more than 115 degrees fahrenheit. Stacy Stowers, aka 'The Raw Nanny' and author of Eat Raw Not Cooked, talked to us about the wonders raw food can do for your visage.First, Stowers said to understand you can't only target one area to improve. 'The skin is a mirror for what's going on inside your body,' she notes. 'If you are healthy on the inside, you will look healthy on the outside. Start in small doses and listen to your body.' Here are Stowers' ten recommendations for clear, supple skin.



1. Water 'The number one thing that you can put into your body if you want great-looking skin is water. Water not only hydrates but also cleans out the body.'


2. Colorful Vegetables and Fruit 'Color equals antioxidants. Antioxidants in your body increase your ability to absorb free radicals, which in turn reduce skin problems so that you have healthier skin. So fill your plate with color!'


3. Spinach and Broccoli'These dark green super foods have a whole lot of Vitamin A, a vitamin that is great for improving the turnover of cells in the skin, renewing your skin more quickly.'


4. Oranges and Grapefruit 'Citrus fruits such as oranges and grapefruit contain Vitamin C, which delays or reduces wrinkles.'


5. Salmon, Flax Seeds and Walnuts 'These foods are rich in Omega-3 essential fatty acids. This is the good kind of fat we want. These fats improve skin's elasticity and wards off inflammation.'


6. Eggs (yolks) and Dark Leafy Greens 'Some people who have poor skin, tend to be pale or have dark circles under their eyes just may need to increase the iron in their diets. Here's a tip: If you eat iron-rich foods like these along with foods that provide Vitamin C, your body can better absorb the iron.'


7. Avocados 'Avocados contain monounsaturated fats, which keep the top layer of your skin moist so it's soft-looking. Avocados also contain polyunsaturated fatty acids, which protect skin from sun damage, skin sensitivity and inflammation.'


8. Unrefined Coconut Oil 'Coconut oil has well-known antioxidant properties, which help prevent premature aging and degenerative diseases. Coconut oil is also a great moisturizer, delaying the appearance of wrinkles and sagging of skin.'


9. Raw Chocolate 'Raw cacao has virtually more antioxidants than any other food. Antioxidants defend your body against free radicals, which age skin prematurely and even cause cancer. Cacao increases blood flow, which promotes cellular healing.'


10. Maca 'Maca is a little root grown on the mountains of Peru. As an adaptogen, maca will help us adapt to stressful situations and may increase collagen synthesis, improving skin.'


(Source: Simon and Schuster)


Finally, try this delicious shake as a meal replacement to help you get started. It tastes like dessert but is chock-full of superfood spinach, cacao and maca.


The Happy Shake

Ingredients: 1/2 cup water3 to 4 cups spinach1 Tbs. coconut oil1 Tbs. raw maca powder2 Tbs. raw cacao powder 1 cup frozen blueberries3/4 cup frozen cherries1/4 cup frozen bananaOptional: a little raw honey for those who like extra sweetnessOptional: 3 ice cubes or a small handful of ice for those hot humid daysDirections: 1. In your Vitamix or blender start with:


The Base: 1/2 cup water


The Greens:Use a mild tasting green such as spinach or swiss chard. Note: Kale is way too bitter.


A Good Fat:1 Tbs. coconut oil or 1 raw organic egg. Good fat won't make you fat, and is essential for metabolizing the spinach and keeping you feeling satisfied longer. Do not be tempted to leave out the fat. If you are using a raw egg, you will need to adjust the amount of water, meaning less water.


The 'Happy' Parts: 1 Tbs. raw maca powder 2 Tbs. raw cacao powder 2. Most important-do not add fruit here. In your blender, blend all of your ingredients except your fruit into a green 'sludge.' Your goal is to get one cup of green 'sludge.' 3. Now you can add 2 cups of frozen fruit-choose from blueberries, blackberries, cherries, strawberries, raspberries and bananas. My personal favorite combination is blueberries, cherries and banana. Find your favorite combo! If you are using a traditional blender, a carrot will be helpful for pushing your frozen fruit down the sides of the blender. This will give you a more efficient blend. For a soft serve ice cream consistency, the blending time is short. Do not over blend. Note: The blueberries are important for getting the chocolate color when combined with the green 'sludge,' so use plenty of blues. The best blues are frozen wild blueberries. 4. Now decorate your Happy Shake. I like some raw cacao nibs. You can also top with goji berries, shredded coconut, mulberries or fresh local bee pollen.


Entities 0 Name: Tbs Count: 4 1 Name: Vitamin C Count: 2 2 Name: Stowers Count: 2 3 Name: Stacy Stowers Count: 1 4 Name: Broccoli Count: 1 5 Name: Grapefruit Count: 1 6 Name: Kate Middleton Count: 1 7 Name: Peru Count: 1 8 Name: Happy Shake Count: 1 9 Name: Flax Seeds Count: 1 Related 0 Url: http://ift.tt/1m29jLn Title: Want More Energy? Make These 3 Dietary Tweaks Today Description: Tired of being tired? Studies show that it often takes older adults 30 minutes longer to fall asleep than younger adults. And, when they do finally fall asleep, they sleep lightly and wake up a lot. It's no wonder, then, that many of us feel sluggish...

A Science Teacher Lost 60 Pounds Eating Nothing But McDonald's

John Cisna, a science teacher from Iowa, saw the 2004 documentary 'Super Size Me' and was curious to see if his health would deteriorate the way filmmaker Morgan Spurlock's did, he told local news station KCCI 8 back in January.


Cisna has managed to keep off the weight months later. He just published a book called 'My McDonald's Diet' about the experience.


'Eating McDonald's for breakfast, lunch, and dinner probably saved my life,' Cisna says in his book, which offers daily meal plans for eating at the fast food chain.


Here's a photo showing his progress.



Facebook/Courtesy John Cisna


To jump-start his weight loss, Cisna started eating at the fast food chain for every meal and working on an amateur documentary with a team of students.


Rather than ordering huge meals, he tried to adhere to a 2,000-calorie diet.


When Cisna told the local McDonald's franchise about his plan, the restaurant said they'd give him meals free of charge.


Here's what he'd eat on a typical day:


Breakfast: Two Egg White Delights, a bowl of maple oatmeal and a bottle of 1% milk.


Dinner: A Value Meal with fries. Cisna said his favorite is the Big Mac.


Cisna said his unconventional diet proves that fast food isn't evil.


'It's our choices that make us fat not McDonald's,' he told the news station.


But health experts argue that eating a McDonald's diet is a bad idea.


Even if you lose weight, most fast food items lack nutrients necessary for a healthy diet.


Entities 0 Name: Cisna Count: 6 1 Name: John Cisna Count: 2 2 Name: KCCI Count: 1 3 Name: Iowa Count: 1 4 Name: McDonald Count: 1 5 Name: Morgan Spurlock Count: 1 6 Name: Value Meal Count: 1 7 Name: Big Mac Count: 1 Related 0 Url: http://ift.tt/1ofjSuJ Title: 12 Foods To Keep You Fuller, Longer Description: By Carey Rossi When you're trying to lose weight, cutting back on the amount you eat is a given -- but feeling hungry all the time is one of the major reasons why most diets fail within a week. Still, you can silence your grumbling stomach witho...

Berkeley Is Getting an All


Phernetton at work in the kitchen. [Photo: Mission Heirloom/Facebook]


The latest food craze is the paleo diet, in which dieters are encouraged to cut out gluten, starches, sugar, processed foods, and sometimes dairy and vegetable oils, opting instead for food centered around grass-fed meat, wild fish, fruit, vegetables, and nuts. It's engendered a certain level of controversy, but its adherents claim they've been able to drop tons of weight. Needless to say, though, it's not the easiest dietary choice when it comes to dining out, which is where new North Berkeley restaurant Mission Heirloom Garden Cafe will come into play when it opens this fall. As the EBX reports, the restaurant will eschew refined oils, sugars, gluten, grain, legumes, chemicals, and umami-producing ingredients in its cooking, and offer only organic and GMO-free fare.


Led by founders Yrmis Barroeta and Bobby Chang, who run a premade paleo meal service of the same name, the cafe will feature food from Bin 38 alum Christian Phernetton, who'll prepare dishes in a commercial kitchen and deliver them to the space (which lacks a full kitchen). Phernetton is using some molecular gastronomy techniques to diversify his menu, including preparing cauliflower in the manner of tabbouleh and calculating amino acid levels in his meatballs. Dish components will be served in individual jars, allowing diners to customize the meals according to various dietary restrictions.


Though Mission Heirloom Garden Cafe will be a casual spot, with counter service and a huge garden for al fresco dining, its price point will definitely reflect the costly nature of eating paleo, with entrees in the $16-20 range. The cafe will serve Intelligentsia coffee as well, including trendy 'bulletproof' coffee, a latte made with grass-fed butter in place of milk. Expect it to land in early September.


· Where Modern Gastronomy and Paleo Dining Meet [EBX] · Mission Heirloom [Official website]


Entities 0 Name: Phernetton Count: 2 1 Name: Intelligentsia Count: 1 2 Name: Christian Phernetton Count: 1 3 Name: Mission Heirloom Garden Cafe Count: 1 4 Name: Bobby Chang Count: 1 5 Name: North Berkeley Count: 1 6 Name: EBX Count: 1 7 Name: Yrmis Barroeta Count: 1 Related 0 Url: http://ift.tt/1jrbZ19 Title: U.S. Men's National Team Dietitian Fuels Performance Description: While in Brazil, Team USA maximizes performance through diet. The quality of their meals and snacks have completely transformed since Jürgen Klinsmann signed on to be head coach of the U.S. Men's National Soccer Team. Since 2012 and during the 2014 World Cup, Klinsmann has had Danielle LaFata, MS, RD, CSSD, fueling America's team.

The World's Best Diet: Why mum really should go to Iceland plus 6 more facts ...

Famous farmer Jimmy Doherty travels the globe to grade the eating habits of 50 countries from worst to best


Jimmy Doherty and Kate Quilton whizz around the world - from the streets of Mexico, to the hills of Africa and the shores of the South Pacific - to discover which nations are the healthiest eaters


And the results, featured in one-off film The World's Best Diets, are sometimes surprising. Here are a few interesting nuggets from tonight's show to whet your appetite.


1. Mexico is in the grip of a fizzy pop crisis

It has one of the highest rates of childhood obesity - an epidemic attributed to each child drinking on average a half litre of soda per day. It's the fattest developed nation on earth.


2. Russia ruins itself with vodka!

With diet staples such as beetroot soup and root vegetables, the nation should be on to a winner, but excessive consumption of alcohol lets it down. One third of men die by the age of 55.


3. Australia's obesity rates are rapidly growing

Forget the idea of salads and lean meat on the BBQ after an energetic surf at the beach, there are more obese people Down Under than the entire population of Wales. Is a diet of meat, beer and more meat to blame?


Jimmy with our ëEnglish Familyí and their typical weekly shop. Paul & Wendy and their five daughters, in Milton Keynes


4. Ethiopians have the rye kind of idea

The UK diet can learn much from that of the Ethiopians': low consumption of meat and high levels of grain place them at an enviably high score.


5. Innuits know the raw facts

It's impossible to grow fruit and veg in the Arctic, yet the inhabitants have excellent levels of Vitamin C - thanks to their consumption of meats, such as whale skin, completely raw, which ensures none of the nutritional value is lost.


6. The French are a 'paradox'...

The term 'French Paradox' refers to their ability to consume cheese, fatty meats and red wine on a daily basis, yet maintain lower rates of heart disease and cholesterol than us. The science bit: mould in blue cheese is thought to provide anti-inflammatory protection for the cardiovascular system.


7. If Mum has gone to Iceland that's a very good thing.

The remote land's occupants swear by raw fish. The closer to its natural form, the better it is for you. Men here live the longest in the world.


Tune in to see where England, Northern Ireland, Wales and Scotland rank!


* The World's Best Diet, tonight on Channel 4, 9pm


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Jimmy Doherty and his Food Unwrapped colleague Kate Quilton count down the countries, tribes and religious groups with the most life-prolonging diets


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Entities 0 Name: Jimmy Doherty Count: 3 1 Name: Kate Quilton Count: 2 2 Name: Mexico Count: 2 3 Name: Wales Count: 2 4 Name: Vitamin C Count: 1 5 Name: Australia Count: 1 6 Name: England Count: 1 7 Name: South Yorkshire Count: 1 8 Name: South Pacific Count: 1 9 Name: Iceland Count: 1 10 Name: Milton Keynes Count: 1 11 Name: Scotland Count: 1 12 Name: Northern Ireland Count: 1 13 Name: Africa Count: 1 14 Name: The World Count: 1 15 Name: UK Count: 1 16 Name: Jimmy Count: 1 17 Name: Paul & Wendy Count: 1 18 Name: The World 's Best Diet Count: 1 19 Name: Russia Count: 1 20 Name: Larry Count: 1 Related 0 Url: http://ift.tt/1oi0P39 Title: How much your meat addiction is hurting the planet Description: The environment doesn't appreciate our meat obsession. The average meat-eater in the U.S. is responsible for almost twice as much global warming as the average vegetarian, and close to three times that of the average vegan, according to a study (pdf) published this month in the journal Climatic Change.

Mediterranean diet has many health benefits, and may help control kids' weight

Children who eat a Mediterranean-style diet may be less likely to be overweight or obese than kids who do not, a new study suggests.


In the study, researchers looked at children ages 2 to 9 in eight European countries and found that those who were on a Mediterranean diet were 15 percent less likely to be overweight or obese than those who didn't. The link held regardless of where the kids lived, the researchers said.


Interestingly, the children who were most likely to follow the diet closely - with a high intake of vegetables, fruit, nuts, fish and cereal grains - were those in Sweden, and the least likely came from Cyprus, an island in the Mediterranean.


'The fact that the Swedish children scored the highest while the children from Cyprus turned out to have the lowest adherence to a Mediterranean diet was actually a bit surprising,' said study author Gianluca Tognon at the University of Gothenburg in Sweden. [ 10 Ways to Promote Kids' Healthy Eating Habits]


The researchers used data from a large study of the health effects of children's diets that was conducted between 2006 and 2012. The goal of the study was to assess the problem of obesity in European children.



The investigators focused on the measurements of weight, height, waist circumference and body fat in about 9,000 children in Sweden, Germany, Spain, Italy, Cyprus, Belgium, Estonia and Hungary.


Previous research among adults has found an association between those who follow the Mediterranean diet and a decreased risk of heart attack, stroke and death from heart disease.


'We wanted to know more about if children adhere to a Mediterranean-like diet, and if this pattern could protect [them] from obesity,' Tognon said.


The mechanism that may link the Mediterranean diet with a lower risk of being overweight or obese is not completely clear, he said. However, the high fiber content of the foods typically found in the Mediterranean diet may play a role, he said.


Tognon recommended that, besides getting their kids to eat fruits and vegetables, parents in those areas 'encourage a higher consumption of nuts, legumes, fish and whole-grain cereals, which are also not so popular among children.'


The results also showed that among the children in the study, those in Italy had the lowest intake of vegetables. But Tognon, who is Italian, said this finding did not surprise him because when he was working in Italy, he had seen data that pointed to similar tendencies.


'We have constantly been told that our food and diet [in Italy] are both tasty and healthy, but I think that it is time for a wake-up call for both the population and the health authorities in south Europe, before this kind of dietary pattern will stop being called 'Mediterranean,' ' he said.


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- Live Science Entities 0 Name: Mediterranean Count: 7 1 Name: Italy Count: 4 2 Name: Sweden Count: 3 3 Name: Cyprus Count: 3 4 Name: Tognon Count: 2 5 Name: European Count: 2 6 Name: south Europe Count: 1 7 Name: Estonia Count: 1 8 Name: Gianluca Tognon Count: 1 9 Name: University of Gothenburg Count: 1 10 Name: Germany Count: 1 11 Name: Belgium Count: 1 12 Name: Hungary Count: 1 13 Name: Spain Count: 1 Related 0 Url: http://ift.tt/RIgY61 Title: Always Hungry? Here's Why Description: FOR most of the last century, our understanding of the cause of obesity has been based on immutable physical law. Specifically, it's the first law of thermodynamics, which dictates that energy can neither be created nor destroyed. When it comes to body weight, this means that calorie intake minus calorie expenditure equals calories stored.

10 kale recipes for a heart

As you've probably heard more times than you can count, adding dark leafy greens into your diet is an excellent way to prevent dozens of health issues from heart diseases to cancer. And as leafy green go, kale ranks up there among the best.


Just one cup of chopped kale contains a mere 33 calories, but 206% of the daily recommended value of vitamin A, 134% of vitamin C, and 680% of vitamin K. Nope, that's not a typo. It's one of the best foods around for vitamin K, which helps your body fight inflammation and is an important part in maintaining healthy bone densities. Meanwhile, vitamin A helps keep you looking young by contributing to hair and skin health. Kale also plays a role in lowering your risk of several caners, including bladder and colon cancers, breast cancer, ovarian caner and prostate cancer.


Not only is kale packed with vitamins and minerals, but its fiber content provides important health benefits. Steaming kale helps your body better utilize the benefits of the fiber, which then helps lower your cholesterol and reduces your risk of diabetes. The fiber, potassium, and vitamins C and B6 found in kale all contribute to a healthy heart and reducing your risk of cardiovascular disease. And kale even provides us with healthy omega-3 fatty acids that contribute to a healthy brain and heart and lowers your risk of diabetes.


There are only two warnings about kale. The first is that they do contain a measurable amount of oxalates, which can cause health problems when crystallized in the body. This means people with existing kidney or gallbladder problems will want to ask their doctors before eating kale. The second warning is that conventionally grown kale is contaminated with organophosphate insecticides, which are toxic to the nervous system. So be certain that if you eat kale, it is organically grown.


To get the most out of kale, you'll want to pair it with foods that bring out its best properties and help the body absorb more of what kale has to offer. Eat it in combination with fats such as avocado or olive oil, or sprinkle it with lemon juice.



These little patties are a perfect appetizer at parties. They satisfy that fried food craving we all get sometimes, but without any guilt since they boast the health benefits of not only kale but also quinoa. You can add a little topping, from guacamole to salsa to a bit of lemon or sundried tomatoes. Pretty much anything pairs well with these delightful little snacks.


Kale chips are all the rage but boy can they be pricey when you buy them in a store. Make your own at home for a fraction of the price and hardly any effort. This recipe shows you how it's done, and all you need is some kale and a little olive oil and salt. Voila! Healthy snack food.


An amazing side dish to any meal is this recipe for flavorful kale that tops a pile of delicious roasted turnips. You just can't go wrong with this recipe; it is really easy to make, and gives you the nutritional punch of kale, garlic, olive oil and turnips -- yep, even turnips are really good for you!


Sweet, savory, and packed with healthy fats and protein, this is a fantastic dinner recipe. Not only is it healthy but it's also a one-pot meal, meaning dinner can be on the table in about 30 minutes without any fuss and hardly any dirty dishes. Nutritious and easy? We'll take it!



If you have a thing for cheese, do we ever have a recipe for you! This rich dish is definitely a side, since a small amount goes a long way. It is simple to make -- saute up some kale with garlic, stir in a cheese sauce and put it in a casserole dish with a sprinkling of cheese over the top. Bake it until it's golden brown and you have a perfectly decadent side dish. It could even work as a (slightly) more healthful version of mac-n-cheese (though let's not kid ourselves, there is no substitute for mac-n-cheese).


For a much (much!) lighter side dish option, try this recipe for kale gently wilted with a little bit of oil and topped with toasted pumpkin seeds. Simple, and ideal for an autumn or winter meal.


You can make pesto out of just about any green, and health experts suggest switching out the basil for a more nutritious green such as arugula or, in this case, kale. Garlic, olive oil, walnuts, parmesan and pepper all blend up with a pile of kale to make an extraordinarily healthful topping for everything from pastas to bruchetta to garnishing fish or poultry dishes.



A great dish for a bunch is this healthful 'pie' that cooks up a bit like a quiche. Artichoke hearts are a great nutritional food along with kale. Add to them some ricotta, parmesan and a few eggs, put it all in a casserole dish or pie pan and bake it up, and you have a slice of warm, savory goodness! A super simple dish, you can customize this all you want, such as adding in roasted red peppers or caramelized onions, sundried tomatoes or sliced olives. The options are practically endless.


This recipe is an excellent dinner option, especially if you like a little spicy kick to your meal. Delicious curry spices simmer up with garlic and onions, then combine with tomatoes, potatoes, kale and coconut milk. The hardest part about the recipe is waiting until it's cooked enough before you dish it up because it smells soooooo yummy while simmering.


And we have a recipe for the meat-lovers in the group. This lovely Spanish-inspired soup boasts kale, chickpeas and zesty chorizo. It's perfect for a cold night when you want to warm up from the inside out. The ingredients list is simple enough that you can whip this up on a weeknight and enjoy leftovers for lunches or dinners the rest of the week.


Entities 0 Name: K. Nope Count: 1 Related 0 Url: http://ift.tt/1r6iXA7 Title: Roast Sweet Potato With Tomato and Cheese Description: Roast Sweet Potato with Tomato and Cheese

7 Ways Your Health Is Like a River (And Why We Should Take Care of Both)



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I'm from a small town in the southwest corner of the Southwest. At around 6,000 feet, Silver City, New Mexico is a beautiful, mountainous, and environmentally- and culturally-rich area. It has been, and always will be, the place where I feel most at home. During my last visit, I went up to the small town of Pinos Altos, New Mexico, to see selections from the Wild and Scenic Film Festival at the historic opera house at the Buckhorn Saloon. The festival featured nine short films illustrating the importance of rivers in our ecosystem, the detriments to historically-precious artifacts and lands that can come from man-made dams, and the need for each of us to be more forward thinking when it comes to our precious water resources and remaining free-flowing rivers. The river I grew up fishing on, swimming in, and hiking and camping along -- the Gila River -- is at risk of being diverted.


As a registered dietitian who helps teach people to keep their bodies healthy, I couldn't help but see a striking resemblance between the delicate dance of human health and that of a river. It is a perspective that I think may help others be more mindful of how we treat our bodies, as well as our precious rivers. Here are those similarities:


#1 -- One small change can have a BIG impact (good or bad). Simple changes such as getting up from your desk for a quick stretch every hour leaves you with a less-stiff back. On the other hand, staying up two hours past your bedtime to watch a movie leaves you lethargic and foggy-headed in your meetings the next day. It doesn't take an earth-shattering event to create impactful daily results. Similarly, small changes to the amount of water in a river or the temperature ( a change in water temperature of only 2 degrees C has been shown to stimulate the metabolism, appetite, and growth of some stream fish by 30-60 percent) can create changes in the plants and animals that depend on that river.


#2 -- There's a very important miniature world that you will never see... but will feel its effects. A recent study showed that the bacterial balance in our digestive system could determine how many calories we get from our food. Our gut bacteria has been linked to the immune system, our intestinal health, and even suppression of potentially harmful pathogens. For critters you can't see with the naked eye, they sure do have important jobs! A river has a whole tiny world you can't see that helps to regulate the nutrients in the water, keep the water free of contaminants, and supply food for slightly larger organisms (and so continues the food chain).


#3 -- The objective is long-term health. Making adjustments to our food and exercise routines helps improve our energy levels and structural health so we feel better and last longer. For instance, eating more (and a variety) of fruit and veggies each day provides our bodies with antioxidants that help stave off disease. A river's goal is the same -- long-term, sustainable structural, soil, and water health and a nourishing, steady water flow.


You can learn more about that proposed Gila River diversion, including the facts on the financial impact it may have, via the Gila Resources Information Project (GRIP) website.

#4 -- A flowing source of nutrients is the life force. Blood courses through our bodies, delivering oxygen and other nutrients we need to sustain life. If we put a toxin in our body (knowingly or unknowingly) it doesn't simply affect the point of entry; it can have an effect on every single cell. A river's flowing water is the circulatory system that carries nutrients that it deposits all along its banks. Toxins introduced into river water or changes in the river water level are felt along the entire length of the river.


#5 -- Long term community contribution depends on self-care/health. In order to be the best parent, spouse, partner, friend, community member, employee, etc., you need to take care of YOU first. It's the old oxygen mask analogy -- your mask goes on first so you can then be alert to help those around you. Rivers help deposit soil and nutrients along their paths. But before we can reap the benefits of a river, we must ensure the river is in top form and able to flow at its full potential for the long haul.


#6 -- There's no magic bullet/quick fix to reach long-term health. Reducing your food intake to extremely low levels or taking the latest diet pill might shave off a few pounds initially, but that weight (and then some) will likely come back. Both can pose irreparable damage and neither method has taught you how to eat healthfully for the long-term. A dam in a river might provide immediate construction jobs, a lake to swim in, or power, but those are all fleeting and come with a price that may be too high to repay.


Entities 0 Name: Gila River Count: 2 1 Name: New Mexico Count: 2 2 Name: Pinos Altos Count: 1 3 Name: Gila Resources Information Project Count: 1 4 Name: Buckhorn Saloon Count: 1 5 Name: Silver City Count: 1 6 Name: Southwest Count: 1 Related Keywords 0 Name: river Score: 99 1 Name: long-term Score: 40 2 Name: water Score: 36 3 Name: nutrients Score: 33 4 Name: gila Score: 28 5 Name: healthfully Score: 24 6 Name: help Score: 19 7 Name: flow Score: 19 8 Name: food Score: 18 9 Name: body Score: 17 authors 0 Name: Willow Jarosh, MS, RD Url: http://ift.tt/V3zTKk 1 Name: Stephanie Clarke, MS, RD Url: http://ift.tt/V3zVSw Media Images 0

Is economic inequality making people shorter?


The Netherlands is, hands down, the world's tallest country. Boasting a mean male height around 6 feet and one-half inch and an average female height of 5'7', the Netherlands makes the United States - which averages about 5'10' for men and 5'4' for women - seem positively tiny. Several scholars believe that the Dutch are so much taller than people almost everywhere else on earth because of economic inequality.


the United States hasn't gotten any taller, on average, since the 1960s

Height, like other human traits like intelligence, is a product of both genetics and one's environment. A man might be genetically equipped to grow to 5'10', but if he doesn't get enough nutrition as a kid, he might end up being significantly shorter. The correlation between nutrition and average height is so strong, in fact, that development economists often use height as a proxy for overall social well-being. Wealthy countries, where people may be more likely to have better nutrition as kids, are on-average much taller than poorer ones.


Computer scientist Randal Olson made a chart that showed how dramatically this effect transformed the Netherlands. Around 1850, the Dutch were some of the shortest people in Europe. But as Dutch GDP per capita increased, so too did their heights:



By the mid-70s, Olson finds, the Dutch started to pass the rest of the developed world in average heights. But it's the American figures that are really striking. The United States, for years on average the tallest country in the world, has since become one of the shortest among developed Western countries. That's because as heights have grown steadily across Europe, t he United States hasn't gotten significantly taller, on average, since the 1960s.


Why? Olson points to a 2004 New Yorker article by Burkhard Bilger reviewing the research on height and wealth around the world. The academics Bilger spoke to suggested, very strongly, that economic inequality was likely a key cause of America's height stagnation. European countries have done a much better job ensuring equal access to nutritionally adequate food for all their citizens. Poor Americans, meanwhile, have made do with McDonald's:


As America's rich and poor drift further apart, its growth curve may be headed in the opposite direction, Komlos and others say. The eight million Americans without a job, the forty million without health insurance, the thirty-five million who live below the poverty line are surely having trouble measuring up. And they're not alone. As more and more Americans turn to a fast-food diet, its effects may be creeping up the social ladder, so that even the wealthy are growing wider rather than taller. 'I've seen a similar thing in Guatemala,' Bogin says. 'The rich kids are taken care of by poor maids, so they catch the same diseases. When they go out on the street, they eat the same street food. They may get antibiotics, but they're still going to get exposed.'


Steckel has found that Americans lose the most height to Northern Europeans in infancy and adolescence, which implicates pre- and post-natal care and teen-age eating habits. 'If these snack foods are crowding out fruits and vegetables, then we may not be getting the micronutrients we need,' he says. In a recent British study, one group of schoolchildren was given hamburgers, French fries, and other familiar lunch foods; the other was fed nineteen-forties-style wartime rations such as boiled cabbage and corned beef. Within eight weeks, the children on the rations were both taller and slimmer than the ones on a regular diet.


This theory isn't yet proven. For one thing, the researchers in the New Yorker article haven't yet found evidence that wealthier Americans are getting taller while less advantaged groups stagnate or get shorter.


It's also important not to forget other factors' roles, including genetics. Both Japan and Denmark are more economically egalitarian than the Netherlands, as measured by Gini coefficients. Yet neither country's people are taller, on average, than the Dutch.


So a lot of the questions about height around the world haven't been settled. But the theory that inequality is playing a huge role in making some people taller and others shorter is plausible - and somewhat disturbing.


Entities 0 Name: United States Count: 4 1 Name: Netherlands Count: 4 2 Name: Europe Count: 2 3 Name: Olson Count: 2 4 Name: America Count: 2 5 Name: New Yorker Count: 1 6 Name: Denmark Count: 1 7 Name: Bilger Count: 1 8 Name: Steckel Count: 1 9 Name: Guatemala Count: 1 10 Name: Gini Count: 1 11 Name: Randal Olson Count: 1 12 Name: Komlos Count: 1 13 Name: Japan Count: 1 14 Name: Bogin Count: 1 15 Name: Burkhard Bilger Count: 1 Related Keywords 0 Name: taller Score: 67 1 Name: height Score: 63 2 Name: dutch Score: 28 3 Name: average Score: 27 4 Name: olson Score: 24 5 Name: netherlands Score: 23 6 Name: nutritionally Score: 23 7 Name: bilger Score: 20 8 Name: inequality Score: 19 9 Name: shorter Score: 17 authors 0 Name: Zack Beauchamp Url: http://ift.tt/1jhcw99 Media Images 0

I Don't Diet, I Just Go Gluten


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This is the final part of a series in which I attempt to take on four different lifestyle diets in four weeks. For the past few years, I've dubbed myself a flexitarian -- I don't eliminate anything from my diet and enjoy all types of food in moderation. However, I think it's time for me to assess what foods actually work well with my body -- and what foods don't. As always, talk with a doctor before undergoing any rapid change in diet.


I survived paleo. I worked with vegetarianism. I dealt with being a vegan. And now it's on to the final lap of this dietary racetrack: I have approached the gluten-free finish line.


Ah, the diet that hath spun a thousand webs of confusion and elation for health professionals and average Joes everywhere. There are even some who think it's a 'fad' and that it should -- for lack of a better word -- 'die.' I must admit I had my doubts about going gluten-free and braced myself for the onslaught of figuring out the dos and don'ts of removing the dreaded gluten from my body. Surely, this would be easier than my paleo experience... right?


To clarify for anyone who doesn't know what gluten is, Merriam-Webster's definition of gluten states: 'a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.' Well, looks like it's time to avoid that wheat!


Unfortunately, it's not just anything made with wheat that basks in the limelight. Barley (adios, favorite brand of tempeh), rye (sayonara, delicious deli bread), and other types of grain are not allowed, but there are several helpful alternatives that you can manipulate to make your meal du jour. Rice, corn, and soybean products, and the other 'almost-over' fad item, quinoa, are all acceptable for those maintaining a gluten-free diet.


At first, some awful thoughts ran the gamut through my head: No traditional pizza. Not even an ice cream sandwich. No bagels! Let me just say: When you also get that initial craving for a large burrito with its warm, floury tortilla, all your inhibitions tend to go out the window. (I exercised restraint and checked out Chipotle on a day I didn't bring my lunch, and minus the tortilla, their menu notes that all other items are gluten-free.)



Pancakes made with coconut flour, topped with chocolate chips, pecans, and a drizzle of condensed milk

Exploring the various products that cater to the gluten-free community was on my to-do list, so I popped into Crumbs, a renowned cupcake bakery which boasts its only solely gluten-free store in New York, and upon recommendation, tried their chocolate chip and oatmeal cookies -- not too shabby, albeit a tad dry. Gluten-free pretzels were a must; could that signature wheat taste be matched by corn and potato starch? Why yes, yes it can.


When it came to buying the occasional snack, a gluten-free designation on the packaging and rereading the ingredients' list were my calling cards. Thanks to analyzing too many bags of chips than I'd care to admit, it's incredible how prevalent wheat is in most processed foods thanks to the wonderful, bold, all-caps label, 'May contain traces of wheat.'


The only thing I could do for this week was make it even more of a challenge: create meals I could enjoy that replicated the dishes I had come to know and love -- minus the gluten.


Mac and cheese made from rice pasta with Isle of Man cheddar cheese, chopped spinach and sauteed onions

First off, there are a plethora of flours for baking -- and it's really not all about the all-purpose. Have you tried cooking with coconut flour? Buckwheat? (Don't let the name fool you -- it's perfect for a gluten-free diet.) They aren't common, but they sure pack a punch when baking.


N.B. I must recognize that my lack of a gluten intolerance likely made this diet change much easier than expected. Most people who suffer from gluten intolerance/celiac disease must consume products with a gluten amount less than 20 ppm. Any cross-contamination could lead to serious side effects.

Because of these substitutions and the general adherence to scrapping gluten, my cravings for anything and all things bread-like slowly subsided as I was able to enjoy diary and other sorts of grains that didn't revolve around wheat, barley, or rye.


Sure, when I didn't cook, I was missing out on warm sandwiches, pizza slices, said burritos, pita bread and beer. But in the end, I did not feel as weighed down as I felt on a normal day. I felt that the gluten brick in my belly had diminished and the head fog I tended to experience had, once again, practically ceased.



I do feel sometimes that most people embark on this 'mission' to feel better, and I can't necessarily say that I blame them. Deciding or having to go gluten-free is essentially a matter of changing your perspective and nudging your taste buds to ditch that familiar taste of wheat and other glutinous products. In the beginning, it seems like an exhausting idea to remove conventional bread, pasta, cookies, cakes, beer, cereal, and even soy sauce from one's diet, as it would prove futile and immediately send some people packing. Like it or not, gluten-free is the mother of controversy to some, and a saving grace to others. Personally, I'm likely to believe the latter.


Entities 0 Name: Merriam-Webster Count: 1 1 Name: New York Count: 1 Related 0 Url: http://ift.tt/1pEeYqK Title: Gluten-Free Dining in Italy Description: My wife is gluten-intolerant, and hasn't eaten wheat in three years. And so, at first thought, my plan for an Italian vacation bordered on insanity. While I'm a huge fan of Italian food, for Jen a week and a half of pasta, pizza and bread - the holy trinity of the Italian table - sounded like a nightmare.

Put Cash in Your Pocket With Paleo

As one of the most popular diets this year, Paleo's followers are getting shocking results.


The diet is often referred to as the 'Caveman Diet,' because its principles are founded in the eating habits of men who roamed the Earth tens of thousands of years ago.


The lifestyle primarily consists of grass-fed, organic meat; wild-caught seafood; non-starch vegetables (including sweet potatoes); fruit; good fats and oils (like extra virgin olive oil and coconut oil); as well as certain nuts and seeds.


See the Paleo-approved food pyramid below.



At the same time, Paleo restricts unbeneficial foods, too.


That means no alcohol, processed foods, dairy (eggs allowed), starch vegetables (think potatoes and corn), grains (bread and pasta), legumes (like peanuts and beans), sugar (including replacements), or refined vegetable oils (including canola).


Now, instead of those rigid diets that are hard to stick with, this one allows for three 'cheat meals' per week. So those little unhealthy cravings can be fulfilled without going overboard.


The main concept is, if we eat like the cavemen, we'll be healthy like them.


A Longer Life Starts Here

Humans are progressively living longer. But that's thanks to technology and new research - not our actual quality of life.


The cavemen were, however, in much better shape than the average humans today. Researchers say that the average caveman was tall, muscular, agile, athletic and incredibly versatile. Whereas the average person today is overweight, out of shape, stressed out, unhappy, sleep deprived and dying from a myriad of preventable diseases.


It wasn't until the agricultural revolution that humans started to add grains and such to their diets... And over time, the average person has evolved into someone who's fatter and unhealthier.


The caveman diet takes us back to our original state, which means longer, fulfilling lives ( especially when coupled with today's technology), less risk for disease, more energy, better quality work... the list goes on.


The only complaint?


Some followers have a hard time coping with the increase in their grocery bills.


Since the Paleo lifestyle is heavy in meat and fish, you can't rely on the two-for-$5, sodium-packed, calorie-overloaded, sugar-injected processed foods anymore.


So it's only natural to see an increase in your monthly food budget.


When you consider all other alternatives, however, Paleo can actually put cash back in your pocket.


Where Health Meets Wealth

Think of your body as an investment machine - what you invest into it, you'll also reap in return.


Sure, Paleo has some obvious short-term returns (weight loss). In fact, a number of our staff members have successfully lost, on average, 15 pounds each by doing the Paleo Whole 30 Challenge.


But the real perks lie within its long-term effects. This is where the wealth really builds...


Each year, an American spends unwarranted money on doctors' visits, medication, testing... all things that are preventable. Truth be told, most diseases can be avoided by eating healthy, exercising frequently and drinking the recommended amount of water.


Paleo is especially helpful in preventing or controlling cardiovascular disease, cancer and Type 2 diabetes.


According to the American Diabetes Association (ADA), 'People with diagnosed diabetes incur average medical expenditures of about $13,700 per year, of which about $7,900 is attributed to diabetes.' The average onset age of diabetes is after 40.


And when you consider that the average lifespan is 80 years, someone with diabetes can expect to spend over half a million dollars ($548,000, to be exact) during that 40-year period in medical expenses.


In addition to the $550,000, tack on another $300,000 for long-term cancer care, $110,000 for cardiovascular expenses and $45,000 for high blood pressure. Add that all up...


You Just Saved Over $1,000,000

Congratulations, you can thank Paleo for saving you $1,005,000 in long-term medical expenses.


With Paleo, the main concept isn't weight loss; it's supreme health... the health of our primate ancestors. Weight loss and disease prevention are merely the by-products of eating clean and taking care of your body.


Before considering another (dangerous) crash diet where you starve yourself, keep the long term in mind. Because long-term thinking won't only keep you thin, but it'll keep your bank account fat, too.


At the intersection of health and wealth,


Nikia Wade


Entities 0 Name: Paleo Count: 4 1 Name: Longer Life Starts Here Humans Count: 1 2 Name: American Diabetes Association Count: 1 3 Name: ADA Count: 1 4 Name: Earth Count: 1 5 Name: Paleo Whole Count: 1 Related 0 Url: http://ift.tt/1qthinX Title: How the American diet has failed Description: If you took a little bit of dairy, added a slightly larger serving of vegetables, fruits and proteins, and then piled on as many superfluous oils, fats, and grains as possible, you'd have a mock, but also a reasonably accurate picture of the modern American diet.

I Don't Diet, I Just Go Gluten


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This is the final part of a series in which I attempt to take on four different lifestyle diets in four weeks. For the past few years, I've dubbed myself a flexitarian -- I don't eliminate anything from my diet and enjoy all types of food in moderation. However, I think it's time for me to assess what foods actually work well with my body -- and what foods don't. As always, talk with a doctor before undergoing any rapid change in diet.


I survived paleo. I worked with vegetarianism. I dealt with being a vegan. And now it's on to the final lap of this dietary racetrack: I have approached the gluten-free finish line.


Ah, the diet that hath spun a thousand webs of confusion and elation for health professionals and average Joes everywhere. There are even some who think it's a 'fad' and that it should -- for lack of a better word -- 'die.' I must admit I had my doubts about going gluten-free and braced myself for the onslaught of figuring out the dos and don'ts of removing the dreaded gluten from my body. Surely, this would be easier than my paleo experience... right?


To clarify for anyone who doesn't know what gluten is, Merriam-Webster's definition of gluten states: 'a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.' Well, looks like it's time to avoid that wheat!


Unfortunately, it's not just anything made with wheat that basks in the limelight. Barley (adios, favorite brand of tempeh), rye (sayonara, delicious deli bread), and other types of grain are not allowed, but there are several helpful alternatives that you can manipulate to make your meal du jour. Rice, corn, and soybean products, and the other 'almost-over' fad item, quinoa, are all acceptable for those maintaining a gluten-free diet.


At first, some awful thoughts ran the gamut through my head: No traditional pizza. Not even an ice cream sandwich. No bagels! Let me just say: When you also get that initial craving for a large burrito with its warm, floury tortilla, all your inhibitions tend to go out the window. (I exercised restraint and checked out Chipotle on a day I didn't bring my lunch, and minus the tortilla, their menu notes that all other items are gluten-free.)



Pancakes made with coconut flour, topped with chocolate chips, pecans, and a drizzle of condensed milk

Exploring the various products that cater to the gluten-free community was on my to-do list, so I popped into Crumbs, a renowned cupcake bakery which boasts its only solely gluten-free store in New York, and upon recommendation, tried their chocolate chip and oatmeal cookies -- not too shabby, albeit a tad dry. Gluten-free pretzels were a must; could that signature wheat taste be matched by corn and potato starch? Why yes, yes it can.


When it came to buying the occasional snack, a gluten-free designation on the packaging and rereading the ingredients' list were my calling cards. Thanks to analyzing too many bags of chips than I'd care to admit, it's incredible how prevalent wheat is in most processed foods thanks to the wonderful, bold, all-caps label, 'May contain traces of wheat.'


The only thing I could do for this week was make it even more of a challenge: create meals I could enjoy that replicated the dishes I had come to know and love -- minus the gluten.


Mac and cheese made from rice pasta with Isle of Man cheddar cheese, chopped spinach and sauteed onions

First off, there are a plethora of flours for baking -- and it's really not all about the all-purpose. Have you tried cooking with coconut flour? Buckwheat? (Don't let the name fool you -- it's perfect for a gluten-free diet.) They aren't common, but they sure pack a punch when baking.


N.B. I must recognize that my lack of a gluten intolerance likely made this diet change much easier than expected. Most people who suffer from gluten intolerance/celiac disease must consume products with a gluten amount less than 20 ppm. Any cross-contamination could lead to serious side effects.

Because of these substitutions and the general adherence to scrapping gluten, my cravings for anything and all things bread-like slowly subsided as I was able to enjoy diary and other sorts of grains that didn't revolve around wheat, barley, or rye.


Sure, when I didn't cook, I was missing out on warm sandwiches, pizza slices, said burritos, pita bread and beer. But in the end, I did not feel as weighed down as I felt on a normal day. I felt that the gluten brick in my belly had diminished and the head fog I tended to experience had, once again, practically ceased.



I do feel sometimes that most people embark on this 'mission' to feel better, and I can't necessarily say that I blame them. Deciding or having to go gluten-free is essentially a matter of changing your perspective and nudging your taste buds to ditch that familiar taste of wheat and other glutinous products. In the beginning, it seems like an exhausting idea to remove conventional bread, pasta, cookies, cakes, beer, cereal, and even soy sauce from one's diet, as it would prove futile and immediately send some people packing. Like it or not, gluten-free is the mother of controversy to some, and a saving grace to others. Personally, I'm likely to believe the latter.


Entities 0 Name: Merriam-Webster Count: 1 1 Name: New York Count: 1 Related 0 Url: http://ift.tt/1pEeYqK Title: Gluten-Free Dining in Italy Description: My wife is gluten-intolerant, and hasn't eaten wheat in three years. And so, at first thought, my plan for an Italian vacation bordered on insanity. While I'm a huge fan of Italian food, for Jen a week and a half of pasta, pizza and bread - the holy trinity of the Italian table - sounded like a nightmare.