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A prominent Israeli endocrinologist says proper nutrition may be the best way we have of readying our bodies to fight off the coronavirus

By: Dr. Mariela Glandt Israel 21C

It is widely known that Covid-19 most cruelly afflicts people who are already in poor health. Along with advanced age, a higher risk of severe illness and death is associated with obesity, diabetes, high blood pressure and heart disease.

What is less commonly noted is that most of these conditions are diet-related diseases, which are largely caused by and can be cured by what we eat.

In other words, nutrition is the biggest coronavirus risk factor that nobody is talking about.

Over the years, Ive helped hundreds of patients with diet-related diseases lose weight and drop their medications, primarily through diet and lifestyle adjustments. I never expected my medical expertise to have any relevance in a viral pandemic.

But Ive come to believe that proper nutrition may be the best way we have of readying our bodies to fight off the coronavirus. The overlap between poor metabolic health and vulnerability to Covid-19 has become impossible to ignore.

Why is metabolic dysfunction so uniquely damaging to people infected with the coronavirus?

Researchers are still racing to identify all the different mechanisms at play. We know that insulin resistance and obesity wreak general havoc with the immune system. Affected individuals get sick more frequently, and when they do get sick, its more debilitating.

Fat cells spill into the bloodstream and accumulate in the tissues of the immune system, disrupting the activity of leukocytes, lymphocytes and T-cells. Abnormal hormonal function leads to chronic inflammation, which may be particularly dangerous when Covid-19 provokes a hyperinflammatory response.

All these changes not only have a negative impact on immune response but also, chillingly, on the efficacy of many vaccines.

Beware sugar, carbs, seed oils

These dysfunctions can be changed with remarkable speed.

One of the most important but little-known medical breakthroughs of the last several decades was the discovery of the hidden connections between most metabolic diseases.

Few of my patients, before I saw them, had ever been told that symptoms such as excess abdominal fat, high cholesterol and hyperglycemia were all profoundly related. In fact, they can all have the same causes, mechanisms and pathways, and its difficult to tell where one of these conditions ends and another begins.

In recognition of these connections, doctors on the vanguard will diagnose patients who exhibit three or more signs of significant metabolic dysfunction with metabolic syndrome.

The fact that all these conditions are related is great news for most patients: it means we can treat them all with a single strategy.

Diet-related diseases require diet-related solutions, and metabolic disease is caused primarily by an excess of sugar, dietary carbohydrates, and seed oils.

Carbs especially those found in sugars and highly refined grains prompt huge spikes of the hormone insulin, the first step in a vicious cycle that leads to insulin resistance and other hormonal imbalances and derangements. Seed oils (often referred to as vegetable oils) like canola and corn oil increase insulin resistance.

Israeli diet: healthy or not?

Many books and articles have celebrated theIsraeli dietas one of the worlds healthiest. True, Israel is metabolically healthier than many Western nations, but that isnt saying much.

Nearly half of Israels adults are overweight, at least one-third have hypertension, and nearly one-third of those between the ages of 65 and 84 have diabetes. An unacceptably large percentage of our population is at an especially high risk of death from Covid-19 due to diet-related illnesses.

The local emphasis on fresh vegetables, lean protein and olive oil is a wonderful and very nutritious thing, but Israel is still very much at the mercy of the global trends that are driving the twin pandemics of diabetes and obesity.

Fast food and American cuisine are on the rise here as elsewhere. We eat too much nutrient-free junk food, food thats processed and full of sugar and seed oils. We drink too much soda and fruit juice. (Juice is pure sugar, even if its natural!) Every Israeli, no matter the age or health condition, should be reducing consumption of these metabolically destructive foods.

Go keto

For adults who already have known metabolic risk factors, even certain elements of the otherwise healthy traditional Israeli diet may be worth reviewing.

Think of all that pita bread, and all those dateswhat are they but highly concentrated blasts of carbohydrate?

To my own patients, I recommend a more extreme change: a very low carbohydrate (or ketogenic) diet. Very little fruit, no rice, no hummus.

Avoiding carbs almost entirely is the one surefire way to quickly break the vicious cycle of insulin spikes and insulin resistance.

My patients enjoy vegetables, chicken, fish, eggs, meat, olive oil and dairy in abundance, they lose weight, and their metabolic health recovers with extraordinary speed.

Im not the only doctor to see these results. A 2019 experiment, to give one example, showed that in just four weeks the majority of participants on a low-carb diet reversed their metabolic syndrome. Imagine: four weeks to undo a lifetime of damage!

Now, as the coronavirus sweeps across our communities, diet may be a more important intervention than ever.

(Israel 21C)

Dr. Mariela Glandt, trained at Harvard and Columbia, is an endocrinologist with extensive experience in the treatment of diabetes. She is the author of the Amazon bestselling e-book How to Eat in the Time of Covid-19. She is the founder and director of the Glandt Center for Diabetes Care in Tel Aviv, where she uses the ketogenic diet as one of the main tools for treating diabetes. Dr. Glandt worked in New York in private and hospital practice.

Read more at: http://www.israel21c.org

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Diet The Biggest Covid Risk Factor that Nobody Talks About - The Jewish Voice

Global Diet Water Market 2025 Report Provides Porters Five Forces Analysis Illustrates the Potency of Buyers & Suppliers Operating in the Industry & the Quantitative Analysis of The Global Market from 2019 to 2025 is Provided to Determine the Market Potential.

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Chapter Ten: Market Dynamics

Chapter Eleven: Global Diet Water Market Forecast

Chapter Twelve: Research Findings and Conclusion

Chapter Thirteen: Methodology and Data Source 13.1 Methodology/Research Approach 13.1.1 Research Programs/Design 13.1.2 Market Size Estimation 13.1.3 Market Breakdown and Data Triangulation 13.2 Data Source 13.2.1 Secondary Sources 13.2.2 Primary Sources 13.3 Author List 13.4 Disclaimer

NOTE: Our report does take into account the impact of coronavirus pandemic and dedicates qualitative as well as quantitative sections of information within the report that emphasizes the impact of COVID-19.

As this pandemic is ongoing and leading to dynamic shifts in stocks and businesses worldwide, we take into account the current condition and forecast the market data taking into consideration the micro and macroeconomic factors that will be affected by the pandemic.

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Impact Of Covid-19 on Diet Water Market 2020, Size, Share, Global Industry Challenges, Business Overview and Forecast Research Study 2025 - Crypto...

Highlights

Chana (or choley) forms an indispensable part of Indian kitchens. It would be safe to say that we are mainly obsessed with two kinds of chana, the kala (black) chana and the safed (white) chana. Both of these legumes are touted to be a treasure trove of nutrients and minerals. Did you know chanas make for a great source of protein and fibre, and fibre helps aid healthy weight management and heart?! Not just that, chana is immensely easy to work with too! If you have soaked them in advance, you could use them to dish out a stunning breakfast fare.

Here are 5 ways in which you can actually make the most of chana during the morning:

1. Kala Chana Masala

This scintillating dry preparation involves boiled black chickpeas, tossed in a pool of rustic spices. These are the same chanas that you get in the kanjak prasad, so make sure you fry some puris alongside as well for a hearty experience.

(Also Read:Watch: Try This Quick And Easy Kala Chana Rasedaar At Home For A Wholesome Dinner)

2. Chole Bhature

This Punjabi preparation has become a global sensation now. A rich, dark and spicy chole preparation that is often paired with a puffy flatbread called bhatura that is made with maida and yeast. You can find the recipe here.

3. Chana Paratha

Ever heard of chana paratha? This unique dish combines the goodness of boiled chanas and spices, that are snuck inside a paratha. You can cook this paratha in oil or ghee depending on your choice, this breakfast dish is sure to impress either way.

4. Chana Madra

A Himachali treat is made with a rich combination of kabuli chana, curd, cashew nuts, cinnamon and what not! If you are preparing for a laid-back brunch, this delish treat will make for a delightful addition. You can find the recipe here.

5. Boiled Chana Toast

Promoted

Now for those looking for the simplest recipe in the list, this one is for you. Much to your delight, boiled chana is quite a stunner on its own. All you need to do is, put some kabuli chana and water in a pressure cooker, boil them until soft, take them out. Throw in some chopped onions, chopped tomatoes, green chillies and coriander, mix everything well. Toast some bread with butter, place this chana mix on top of the slices and chomp away.

Try these ideas, and let us know which ones you liked the best.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

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High Protein Diet: 5 Yummy Ways To Have Chana For Breakfast - NDTV Food

The 26-year-old was diagnosed withrheumatoid arthritis last year.(Getty)

Danielle Collins was heading into Roland Garros seeking her first win since the Australian Open. She would take out tricky qualifier Monica Niculescu on Tuesday, 2-6, 6-2, 6-1. It marksjust herthird appearance, having lost to eventual champion Ashleigh Barty in the second round last year and falling to Caroline Wozniacki in her debut in 2018.

The 26-year-old is coming in low on match play since shelost in the opening rounds of the Western & Southern Open and US Open after a summer scattered with exhibitions.

The former world No. 23 hadbeen dealing with some health struggles in the past year. A seriousab tear forced her to miss events following the Australian Open right into the COVID-19 shutdown. While players were stunned by the cancellation of Indian Wells, Collins was not ready to compete yet.

Getty Images

The benefit was that she had more time to heal without the distractions of missing tournaments, and she could really focus on herdiet,which is crucial for her as she's coping with a recent diagnosis ofrheumatoid arthritis.

"I started doing a more specific diet once I was diagnosed withrheumatoid arthritisbecause there's things that can kind of trigger flare-ups," Collins said on the TENNIS.com Podcast. "So it was important that Iwas able to identify the things that would kind of cause me to have a reaction."

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She hasswitched to dairy-free and gluten-free while trying to be largely plant-based and even making vegan meals when she's at home.

"I just hadto make some lifestyle changes really,which are hard because I feel like everything that's good has dairy or gluten in it," the world No. 57said.

Rheumatoid arthritis affects the joints and is a lifelong chronic inflammatory disease that has no cure though theprogression can be slowed withtreatment. In 2018, former No. 1 Wozniacki revealed she is suffering from the same disease. She has sinceretired and just launched Advantage Hers, a website aimed at helping women dealing with inflammatory diseases.

Getty Images

The great news for Collins is that her commitment to making lifestyle changes has paid off, and her career can continue as she chases more Grand Slam success like her 2019 Australian Open semifinal breakthrough.

"This has been the healthiest that I've been the last 4, 5 months," she said. "And Ithink a lot of it has to do with the diet."

Go here to read the rest:
Collins credits diet to renewed sense of health - Baseline

Daily lifestyle habits, stress, dust and pollution can affect our skin and hair health. It can lead to early signs of ageing, dull skin and weak hair. As we grow older, it is important to maintain a healthy lifestyle routine to slow signs of ageing and keep our skin and hair healthy. Along with a healthy lifestyle, eating healthy and right is one of the best ways to take care of your skin. So, rather than looking at your vanity cabinet, turn to your kitchen and eat right! Here's our list of healthy foods you need to add in your diet: Nuts and seedsNuts and seeds like walnuts, almonds and flax seeds are an extremely rich source of omega 3 fatty acids. They help in regenerating skin cells, which makes skin soft and supple. ProteinWith a deficiency of protein in your body, skin can become dry and hair can turn dry, brittle and frizzy. A good source of protein in form of eggs and pulses can help to keep your skin and hair both healthy! Proteins are like building blocks, which repair agents of cells. Our skin and hair are made up of keratin(protein) which provides strength. This can help to prevent hair fall, promotes hair volume and growth.Citrus fruits(Vitamin C)Vitamin C is good for healthy hair and healthy skin. It is a rich source of antioxidants that helps to fight free radicals which damage healthy cells. Imbalance of free radicals can cause early signs of skin ageing and also make our hair age. Vitamin ADo you know that both the upper and lower layer of the skin needs Vitamin A? It helps to prevent damage that breaks down the collagen. Foods like carrots, pumpkin, mango, papaya are rich in Vitamin A. They also help to strengthen the immune system, helps in protection from the sun and encourages new cell production. YoghurtYoghurt contains good bacteria which helps in maintaining a good digestive system. A happy and active gut leads to healthy and clear skin. Yoghurt also benefits the hair. It is loaded with pantothenic acid, which helps in preventing hair thinning and loss. With inputs from Dr Rohini Pati, MBBS, Nutritionist & Founder, Nutracy Lifestyle

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Want perfect skin and gorgeous locks? Add these foods to your diet - Times of India

Have you been experiencing headaches after making changes to your diet? Pavithra N Rai, Chief Dietician, Columbia Asia Hospital Yeshwanthpur explains the link between weight-loss diets and frequent headaches.

On your pursuit of weight loss, you must have tried a dozen of diets and exercise regimen to get rid of the stubborn fat. From symptoms of exhaustion to incessant cravings, you must have experienced an array of issues in the process. We know that losing weight isnt an easy job. A deficit in calorie consumption can also attribute to health issues such as headaches and lightheadedness. Is your weight loss diet giving you a headache as well?

From insufficient calorie intake to caffeine withdrawal, every subtle diet tweak can give you headaches, but the exact cause may differ from one individual to another. We talked to Pavithra N Rai, Chief Dietician, Columbia Asia Hospital, Yeshwanthpur, to help you understand the link between weight loss and headaches.

Dt Pavithra N Raj says, when a person thinks of losing weight and starting with either gym or other physical activity, they start cutting down on their food immediately, this can make them weak and prone to headaches. My simple advice would be to start dieting at least a week after you start exercising to let your body get adjusted with the routine. Then incorporate a healthy diet and tapering carbohydrate and sugar.

According to the dietician, a person trying to shed the extra kilos should avoid:

- foods high in sugar and sweets such as ice-creams, chocolates, and carbonated drinks.

- deep-fried or junk foods including namkeens, pizza, burgers, processed food and also restrict consuming oily gravies.

- refined foods like polished rice, maida (white flour), corn starch, et al.

Healthy tips for people trying to lose weight:

1- Eat at regular intervals and do not skip breakfast to avoid headaches. Try to include 5 meals comprising of three major meals and two snack (small) meals. Include healthy and protein-rich snacks like eggs whites, makhana, boiled sprouts, dhokla, roasted seeds and nuts.

2- Instead of skipping meals, try to control your portion size. Do not eat more than what is required to avoid weight gain.

3- When hunger strikes in between meals, you can increase intake of free foods such as skimmed buttermilk, lime sugar (without sugar), clear soups, fresh homemade soups (without butter or cream or corn-flour).

4- Eat a protein-rich diet including foods such as egg whites, sprouts, nuts like almonds and walnuts, legumes (pulses), low-fat paneer, curd.

5- Dont forget to include more vegetables and raw salads to add fibre to your diet.

6- Keep yourself hydrated by drinking at least 3 litres of water every day. Keep a water bottle nearby to keep sipping it.

7- Do some kind of physical activity like walking, running or some other exercise for at least an hour every day.

8- Use cooking methods like baking, grilling, steaming, poaching, sprouting, fermentation, and use a non-stick pan for cooking.

ALSO READ:3 Food recipes to help lower your cholesterol level

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Is your weight loss diet giving you a headache? Heres what you need to know - PINKVILLA

Periods of low blood pressure may not cause any symptoms, and they are not always a health issue. However, a doctor may be concerned about someone who experiences longer term low blood pressure that produces symptoms. Some foods and drinks can help raise blood pressure.

Keep reading to learn more about low blood pressure, including the symptoms and types, and some dietary changes that may help.

Low blood pressure, also known as hypotension, is when blood flows through blood vessels at lower-than-normal pressures.

There are two measurements of the blood pressure on artery walls: systolic and diastolic. Systolic is the pressure when the heart is contracting, and diastolic is the pressure between heartbeats. Both measurements record blood pressure in millimeters of mercury (mm Hg). When noting the measurement, doctors write the systolic number above the diastolic one.

Healthy blood pressure for most people is usually less than 120/80 mm Hg.

There is not an accepted standard for low blood pressure, but medical experts recognize a value of less than 90/60 mm Hg as being hypotensive.

Learn more about blood pressure ranges here.

Many people with low blood pressure have no symptoms. Hypotension is only concerning when the pumping pressure is not sufficient to deliver oxygenated blood to the organs. When this happens, people may experience symptoms such as:

There are different types of hypotension, which vary in terms of when blood pressure drops. The main types are:

Also known as postural hypotension, this occurs when someones blood pressure drops when they stand up from sitting or lying down. It can cause lightheadedness or fainting and may result in falls or injuries, particularly in older people.

A person may have orthostatic hypotension due to:

Postprandial hypotension is low blood pressure that occurs after eating. The digestive process requires the body to pump more blood into the stomach and small intestines. In some people, this does not happen efficiently, and low blood pressure can occur.

Postprandial hypotension can occur following a stroke or accident. It can also be related to a persons age or genetic predisposition.

Shock is an extreme form of hypotension in which blood pressure drops to dangerously low levels. It is a medical emergency, and someone with symptoms of shock needs immediate medical attention. Shock can result from bleeding, major burns, or excessive loss of bodily fluids.

The reason why someone has blood pressure will determine which foods or drinks may be beneficial to consume. A person should speak to their doctor to check.

Salt, or sodium chloride, affects hormones that control the bodys water balance. High salt intake can increase blood pressure.

People who have low blood pressure may benefit from increasing their salt intake.

Ways to do this include:

According to the AHA, a deficiency in vitamin B12 and folate can cause anemia, leading to low blood pressure. A doctor can test a persons blood to see whether they are deficient in these essential nutrients.

Good dietary sources of vitamin B12 include meat, eggs, fish, and dairy products, such as milk and cheese. People can also select foods fortified with vitamin B12, such as breakfast cereals and plant-based milks.

Learn about vitamin B12 foods for vegetarians and vegans here.

People can get folate by eating leafy green vegetables, broccoli, legumes, eggs, beets, citrus fruits, nuts, seeds, wheat germ, and liver.

Learn more about folate here.

A persons blood pressure can drop if they become dehydrated. It is essential to maintain adequate fluid levels by drinking water and other drinks. Older people can become dehydrated more quickly, and caregivers may need to remind them to drink regularly.

Foods and beverages containing caffeine may cause a rise in blood pressure. However, studies into the effects of caffeine on blood pressure are inconclusive. Research suggests that coffee temporarily raises blood pressure only in people who do not drink it regularly.

Other foods and drinks that contain caffeine include chocolate, tea, cocoa, and some sodas and energy drinks.

People should eat a healthful diet, and there are no particular foods to avoid. However, someone with low blood pressure should not choose low salt options.

If someone has postprandial hypotension, they can try eating smaller, more frequent meals. They may be able to digest smaller meals more efficiently, which may help their blood pressure.

People who have postural hypotension should stand up from a sitting or lying position slowly to avoid fainting and dizziness. They may also wish to hold onto something steady as they do so.

Someone who is not drinking enough fluids may be able to raise their blood pressure by maintaining hydration.

If an individual has concerns about low blood pressure symptoms, they should discuss this with their doctor. Similarly, doctors can examine the side effects of medications and make adjustments where necessary.

Low blood pressure has various causes, and people with hypotension will often not have any symptoms. Doctors need to address any low blood pressure symptoms and find out whether there is an underlying cause.

Once someone has identified the reason for their low blood pressure, drinking more fluids or eating salty foods may be appropriate.

Symptoms of low blood pressure due to shock require urgent medical attention.

Read the rest here:
Low blood pressure diet: Foods and other dietary tips - Medical News Today

I stood in front of my fridge, eyeing the vegetable drawer. I was about 6 years old.

It was me versus a carton of mushrooms.

I remember very clearly thinking to myself, I dont want to eat that, but Im going to teach myself to like it.

At that young age, I was already aware of the importance of healthy eating and already semi-obsessed with the idea of mind over matter.

Today mushrooms are my favorite vegetable.

I have another memory of my adolescent self sitting at a booth in an Elephant Bar with a few friends from my junior high school dance team. A platter of fried food had just arrived on the table. I struggled against the urge to eat while the other girls dug in.

One of my fellow dancers turned to me and said, Wow, youre so good.

I smiled awkwardly with a mixture of pride and embarrassment.

If she only knew, I thought.

The desire to be good is something thats driven me since my earliest days. I couldnt understand why no one seemed to agree on what it really took to be good.

I remember taking a Bible off of my parents bookshelf one day, thinking I might find some answers.

I opened it, read a few pages, and quickly understood why everyone was so confused. I had expected a neat list, not allegory.

Later on in my teen years, I decided to become a vegetarian. I had been a staunch adherent of the standard American diet for most of my upbringing, but ethical considerations and my newfound interest in yoga were quickly sweeping me toward change.

A year of vegetarianism turned into full-blown veganism. I thought Id finally found the right way to eat. I was tight about my food choices, ready to debate food ethics at a moments notice, and frankly, pretty self-righteous.

I wasnt that fun to hang out with.

I persisted in my veganism after finding out I was iron-deficient, reasoning that government standards for nutrition were likely skewed by the meat and dairy lobbies.

This may at least in part be true, but not when it comes to iron.

About 3 years into veganism, I accidentally ate a sauce with shrimp in it at a buffet. I had a full-blown panic attack, launching myself into a labyrinth of ethical and gastrointestinal what-ifs.

In yoga, I had picked up the idea of eating Sattvic, which translates from Sanskrit as goodness or purity. Unfortunately, my interpretation of this principle wasnt a healthy one.

It also didnt help that I was a philosophy major at the time. I was basically Chidi from The Good Place, the high-strung ethics professor who becomes completely paralyzed whenever he has to make a choice about what appear to be inconsequential things.

It wasnt until I started seeking treatment for anxiety, a seemingly unrelated issue, that I realized something was up with my relationship to food.

With effective treatment, I felt like the whole world literally opened up to me. It had only been off-limits before because I was so focused on controlling, judging, and assessing everything I did.

I still chose to be vegan and eat healthy food simply because it aligned with my values (while happily supplementing with iron). The difference was there was no longer a sense of pressure that I had to get it right or of self-judgment, and no more anxiety attacks over what to eat.

Food felt joyful again.

Eventually, I went to Europe and decided to be freegan, or to accept any food I was offered. This was both to be gracious and respectful to my hosts from other cultures, but also to flex my newfound freedom in making conscious, ethical choices without self-torment.

Not long after, I encountered the word orthorexia for the first time.

Orthorexia is a term first coined by American physician Steve Bratman in 1997. It comes from the Greek word orthos, or right.

When I learned this, alarm bells were going off in my head. I saw myself in this word.

If Id never sought out treatment for anxiety, I wouldnt have had the opportunity to step outside of my obsession with making the right food choices and see it for what it was. To everyone, including myself, it just looked like I ate really, really healthy.

This is how healthy eating can hide an unhealthy pattern.

Orthorexia isnt technically a diagnosable condition, though its starting to gain attention in the medical community. Not surprisingly, it often shows up in individuals who experience anxiety, perfectionism, and preoccupations with purity. *raises hand sheepishly*

As the years have worn on, Ive loosened up my eating habits quite a bit.

After my pregnant body wouldnt have it any other way, I started eating meat again. Eight years later, Ive never felt better.

I also go out of my way to intentionally bring joy into my food choices with the strategies below.

Thanks to pregnancy cravings, I rediscovered foods I hadnt eaten or even thought about since childhood. One of those was fried chicken tenders with honey mustard.

Every so often, I intentionally take my inner child on a food date (usually my actual child comes, too). We really make a big deal of it, go all out, and get exactly what we want, not what we should get.

For me, its very often chicken dipped in honey mustard, just like I used to get every time I ate out at a restaurant as a little girl. If Im feeling fries, I go for those, too.

And I enjoy it, in all its deep-fried glory.

Ritualizing eating in this way isnt just fun; it can also be healing. By not only giving yourself permission, but actually celebrating the food and your pleasure in it, its a reminder that we dont have to be perfect and that food is about more than just nutrition.

The container of ritual creates a sense of appropriateness and sacredness. It also curbs the guilt that might come up from eating unhealthy foods in a less conscious or intentional way.

So find the food (or foods) that does it for you. Is it mac n cheese? Bagel bites? Whatever it is, make yourself a date to enjoy the heck out of it.

Sometimes when Im busy, I can wolf down a meal and feel like I havent even eaten. Considering how delicious and awesome food is, it can be really disappointing.

Its a habit I try to avoid if I can.

Instead, I make an effort to sit down with my food and spend at least 20 minutes savoring it. If Im really on it, Im cooking my food, too. That way I can smell it sizzling in the pan, see the colors swirling together, and make it a full-blown sensory experience.

At the same time, its not about making rules. Its simply about finding the pleasure in a basic act thats not only meant to be nourishing, but to be enjoyed.

While it might not show up on a nutrient-density profile, I firmly believe that eating food cooked by someone who loves you nourishes in a way that vitamins and minerals cant.

Not only do you get to relax, smell the scents, and enjoy the anticipation of a home-cooked meal that you didnt make (as a single mom, this is big), you get to receive the love and care that went into making that meal.

Best case scenario, you get to enjoy the meal with your loved one, or two, or three. It can be a friend, a significant other, a parent, or even your kiddo. Of course I love hot dogs and ketchup, sweetie!

All that matters is that somebody loves you enough to cook for you.

There are positive sides to caring about what you eat. One of them is that youre likely to be open-minded enough to try new things.

Eating as an exploration is a great way to break out of the confines of what you should eat. In this sense, eating can be a means of discovering new cultures and experiencing new flavors.

If youre dining out, you can seek the most authentic cuisines in your area or have fun comparing different options. You may even be exposed to art and music from another culture at the same time.

I still care about the health and the ethical considerations of my food. But with all the information out there, care can easily become despair.

Theres always another news piece or investigative documentary about the state of our food supply, and its enough to make your head spin.

Eventually, I decided that I was going to keep it simple. In The Omnivores Dilemma, writer Michael Pollan distills healthy eating into a short maxim: Eat food, not much, mostly plants.

When I notice Im getting hung up on minutiae, I remember this little piece of advice.

We humans have to eat, and were all just doing our best. These three simple principles are a pithy way to remember whats important about what we eat.

A very wise friend once told me, Standards are the objectification of your principles.

I really needed to hear it.

What this means is that when your principles become codified, dogmatized, and inflexible, theyre no longer principles. Theyre just rules.

We are creative, adaptable, ever-changing human beings. We arent meant to live by proscriptions.

As a philosophy student, I was always trained to re-examine the obvious and commonplace.

When we use this as a way to free ourselves from the confines of ideology instead of reinforcing binding, limiting beliefs, were allowing ourselves to be the dynamic human beings that we really are.

Food goes beyond calories. Its been the cornerstone of cultures and the focal point of celebrations since the advent of civilization and before.

It brings people together.

It touches on what it truly means to experience deep sustenance, the kind that involves all the senses and even the heart.

When you make food a form of love, its hard to be bothered by doing it right.

Crystal Hoshaw is a mother, writer, and longtime yoga practitioner. She has taught in private studios, gyms, and in one-on-one settings in Los Angeles, Thailand, and the San Francisco Bay Area. She shares mindful strategies for self-care through online courses. You can find her on Instagram.

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When Healthy Eating Isn't Healthy: Letting Go of the 'Perfect' Diet - Healthline

With Tom Brady at the helm in New England, there were conversations constantly surfacing about the TB12 diet. Jokes about avocado ice cream and his refusal to eat strawberries became a funny topic to touch on.

The Patriots bring in a new MVP quarterback in Cam Newton and the diet conversations continue. This time, its about the vegan diet that fuels a 6-foot-5, 245 pound athlete. Newtons overpowering presence on the field doesnt reflect the diet that so many people believe is unsustainable.

Newton turned vegan in 2019 and has spoken highly of eating this way. On Thursday during his press conference, Newton put down one stigma on the topic.

Just because Im vegan doesnt mean I just go outside and pick up grass and, you know, put ranch on it, Newton said, via Nicole Yang of The Boston Globe. Well, I guess thats not vegan. Or put balsamic on it and eat it. I still love good food.

Newtons choice of diet didnt prevent him from rushing for four touchdowns over the span of two games so far this season.

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Vegan diet isn't just grass and dressing, Cam Newton explains - Patriots Wire

If youre prone to digestive distress after a meal (like uncomfortable amounts of it), you might want to look into the low residue diet, which has become popular as a dietary lifestyle for those struggling to find relief.

The low residue diet is a low-fiber diet where you minimize that amount of "residue" left over after you digest food. If that sounds strange, it kind of is (more on the inter-workings later), but the strategy isn't all that complex.

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A low residue diet basically means that youll swap high fiber foodssuch as whole grains, beans and legumes, and producefor non-fibrous foods, such meat, eggs, dairy and refined carbs like white bread or rice.

For anyone who has paid even the slightest bit of attention to nutrition research in the last several decades, you'll note that, yes, this is the exact opposite of what good eating instructs you to do.

Fiber is good for you, after all, and a low residue diet can restrict your fiber intake to as little as 10 grams a day.

But a low residue diet is more a diet to deploy for a set of specific symptoms than it is a cure-all.

Approach with caution, armed with the expert advice that follows.

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Low residue diets are usually prescribed by a doctor for those with inflammatory bowel diseases like Crohn's and Colitis, as well as diverticulitis, and it is also used for people recovering from bowel surgery or preparing for a colonoscopy, says Lauren Harris-Pincus, MS, RDN and author of The Protein-Packed Breakfast Club.

So your average weight-loss diet this is not.

Fiberand soluble fiber in particularslows the movement of food through your digestive tract. This creates a longer transit time for the digestion of food, which may result in more residue in the gut.

However, insoluble fiber, which promotes regular bowel movement is also limited as some people experiencing IBS symptoms such as frequent cramping, frequent bowel movements and diarrhea may benefit, says Kelly Jones MS, RD, CSSD, LDN.

The low residue diet is meant to be temporary only, as it significantly limits fiber-rich foods like whole grains, many fruits and vegetables, legumes, beans, nuts, and seedsall of which youd ideally like to eat long-term and incorporate back into your diet.

These foods are packed with vitamins, minerals, antioxidants and phytochemicals that help to prevent lifestyle diseases like heart disease, diabetes and cancer, Harris-Pincus says.

There is no nutritional benefit to a low residue diet other than providing relief to those experiencing gastrointestinal issues, she says.

If done well though, the low residue diet can help you if you have severe and painful gastrointestinal problems.

Again, this is not a diet for weight loss or to provide any health benefits other than to alleviate gastrointestinal issues.

So, if your doctor doesn't recommend it to you, don't do it.

Well, "effectiveness" depends on the individual and their condition, as well as potential food intolerances that may trigger their IBS symptoms.

If the low residue diet can be tailored to specific needs and followed closely, it is definitely safe in the short-term if you meet the recommended daily intake of all other nutrients except fiber, says Harris-Pincus.

And you still need to eat enough calories too to keep energy and your metabolism high and to keep your body well nourished.

Drawbacks, especially if this is not the right type of diet for someone, include fewer regular bowels, lower satiety levels at meal and snack times, along with faster blood sugar responses, and ultimately a less favorable balance of bacteria in the lower digestive tract, which we know is important for immunity, mental health, and more, says Jones.

It's also important to note that the foods allowed include refined grains like white bread and cereal made from corn and are more highly processed and the lack of fiber may increase blood sugar, adds Harris-Pincus. That may mean eating more sugar in your diet.

It also takes more preparation and planning as most allowed fruits and veggies need to be well cooked or canned and cannot have any skins, peels or seeds, Harris-Pincus adds.

If you dont have time to meal prep during the week, it might not be the best diet for you in order to meet your nutrient macros.

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The Truth About the Low Residue Diet and Digestive Issues - menshealth.com

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