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We all know that fad diets dont last. Thats not what this is this is the start of a lifestyle change for you. Weve developed this plan as a way to teach you how to create balanced, plant-based meals, learn valuable meal prep skills, and help you achieve your weight loss goals.

Each of these meals is designed to provide approximately 1,500 calories a day, with about 65-80 grams of protein each day! This amount of protein will help you maintain lean muscle mass and keep you full. Your micronutrient needs are also being met with this meal plan, including ironwhich can be especially hard to meet on a plant-based diet. The only vitamin that you will need to boost when following this meal plan is a vitamin D3 supplement and vitamin B12.As a Registered Dietitian, I dont just want you to cut calories, I want you to eat nutrient-rich, whole foods, so that you are satisfied and energized!

This plan will work for youyou dont have to work to fit it! You wont feel deprived and you will want to stick with it. This is why it will be the foundation for sustainable results for a healthy, lean body now and in the future.

To set yourself up for success, I recommend that you do a little bit of meal prep. With this plan, you receive a grocery list for the recipes of the week. I would recommend doing your grocery shopping on a day other than the one you chose for your bigger meal prep. This is simply to prevent feeling overwhelmed.

I recommend you choose one day a week where you do a bigger prep. For me, its Sunday, but it doesnt have to be for you. Use that day to create lunch and dinner meals from Monday- Wednesday. You can do another one or two small preps throughout the week for later lunch and dinner recipes.

Breakfast recipes can be made in advance (such as with the overnight oats) or the morning of. Snack recipes can be prepped in advance or the morning of as well, depending on time.

If you would rather not meal prep in batches, you dont have to! You can simply follow the meal plans, cooking each day. However, Ive found that the people who have the most success with the plan do some form of meal prepping to set themselves up for success. Happy Prepping!

Nicole Osinga is a Registered Dietitian with the College of Dietitians of Ontario, holding a Bachelors and Masters degree in Human Nutrition. She provides personalized, evidence-based nutrition solutions for her clients and audience.

Eat real, whole foods. Eat mostly plants, she says. Focus on the texture, taste and quality of the food; dont get hung up on calories or points. Nourish your body instead of restricting yourself. Prepare most of your food yourself.

Nicole creates personalized strategies for her clients, to help them achieve their nutrition and health goals. She also provides meal plans that fit her clients' lifestyle, encouraging them to prep meals in advance. Nicole has an encouraging, motivational, and understanding approach.

The Beet is your all-in-one guide to a plant-based diet for the sake of your health, the planet and animals, covering health news, the culture, recipes, weight loss, product news, and disease prevention through a plant-based diet. Edited by Lucy Danziger, former Editor-in-Chief of SELF magazine, The Beet takes an inclusive approach, welcoming anyone who wants to get further along on their plant-based journey. The Beet turned to Nicole as the perfect partner to create The VegStart Diet.

Happy healthy VegStart Dieting to you! Be in touch. We want to hear from you!

Go here to see the original:
Welcome to the VegStart Diet: Lose Weight Naturally On This Plan - The Beet

Cayenne pepper

Cayenne pepper raises the body temperature which can help boost your metabolism.

The higher your metabolism, the more calories you will burn throughout the day and at rest.

Adding this spice to your meals can help you burn up to 100 calories per meal and can also help curb your appetite, meaning you will eat less food.

A recent study showed that people who consumed red pepper with every meal felt increased feelings of fullness and had fewer cravings.

Cinnamon

If belly fat loss is your goal, then adding cinnamon in your everyday foods can help assist with your weight loss journey.

Cinnamon helps in losing weight by suppressing appetite, regulating blood sugar levels and speeding up the metabolism.

Poor control of blood sugar levels can cause many health problems which may then cause difficulty when trying to lose weight.

You can add cinnamon to drinks like smoothies, sprinkle on warm porridge in the morning or even add it to stewed fruit like apples to satisfy that sweet tooth.

Ginger

Ginger can help decrease inflammation, stimulate digestion and suppress your appetite.

These properties can help aid in weight loss and target belly fat when added to your diet.

You can add ginger to hot water to create a tea or like cinnamon, you can add it to foods for extra flavour as well as helping weight loss.

One study looked at gingers weight loss benefits and found that ginger has a significant effect on body weight and belly fat.

When you take ginger and lemon together for weight loss, you may be getting an extra boost for keeping your body healthy and increasing feelings of fullness and suppressing hunger.

Adding a squeeze of lemon to your ginger tea or drink can have staggering effects on weight loss and it is recommended to drink the beverage around two to three times a day for maximum results.

Read more here:
Weight loss: Add this spice to your diet daily to help burn belly fat fast - Express

High fibre foods can help maintain a healthy weight

Eat more fibre! You might have heard this a thousand times. Well, this is notable health advice you must follow. Fibre offers you some amazing health benefits that are not worth missing. Enough fibre in your diet regulates bowel movements and prevents constipation. Weight watchers should also consume optimum levels of fibre for better weight loss. Fibre keeps you full for longer making you consume fewer calories. A diet high in fibre is also beneficial for your heart health as it can help in controlling cholesterol levels and blood pressure. Diabetics should also add fibre to their diet to control blood sugar levels effectively. To reap the benefits of fibre you need to find different yet interesting ways to add more fibre to your diet. Read here to know some of these.

Instead of highly processed snacks that are usually loaded with sugar and salt, you should choose healthy snacking options loaded with fibre. Replace chips with popcorn and cookies with crunchy vegetable sticks. Similarly, you should look out for fiber-rich options like chia seeds, oats, whole grain crackers, seeds and nuts.

Choose fibre-rich snacks to beat hunger pangsPhoto Credit: iStock

Almost every vegetable is loaded with fibre. Not just fibre, vegetables can offer you a wide variety of essential nutrients too. Make sure that you add enough vegetables to each meal. This will also ensure the consumption of all necessary nutrients that can help in weight loss too.

Also read:High-Fibre Diet Health Benefits: Reasons Why You Must Add More Fibre To Your Diet; Know Food Sources

Just like vegetables, most fruits are also high in fibre. You can snack fruit in the evening. A fresh bowl of fresh fruits is a refreshing and nourishing treat your body needs. But make sure that you eat whole fruits instead of juices as juices are deprived of fibre.

Also read:Rich In Protein And Fibre, You Must Include This Grain In Your Diet For Quick Weight Loss

Breakfast is considered as the most important meal of the day. You can start your day with a high-fibre breakfast. One of the best options to choose from is oats. You should add some freshly chopped fruits to your oats with some nuts.

Add chopped fruits to oats for better nutritionPhoto Credit: iStock

Grains are loaded with fibre. Choose options that contain whole grain instead of refined grains. Whole grains are minimally processed and can provide you enough fibre. Try brown rice, barley, whole wheat and bulgur wheat.

Also read:Control Type-2 Diabetes Risk With Fibre Loaded Whole Grains; Know Other Preventive Measures

Disclaimer: 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.

Read more here:
Get More Fibre With These Dietary Changes: 5 Simple Ways You Must Try - NDTV

Continuing to eat unhealthy foods no matter how delicious they are is not in your best interests.

If you are on a disciplined exercise regimen and you still find out that you are not losing much weight, it could simply be because of some unhealthy foods which manage to sneak into your diet. There are a number of foods which are very easily and cheaply available in all stores. The hectic modern life can make you reach out to flavourful junk food or to any processed readymade foods but these could be the very reason youre not losing any weight.

A study published in the British Medical Journal in 2019 revealed that the consumption of processed foods increases the risk of cardiovascular, coronary heart and cerebrovascular diseases. Another study in Health Promotion Perspectives in 2015 showed that consumption of fast foods or processed, readymade foods dont just lead to weight gain, obesity and cardiovascular diseases, but also does irreparable damage that therapies later cannot correct.

So clearly, continuing to eat unhealthy foods no matter how delicious they are is not in your best interests. Here are 10 unhealthy foods you might be consuming a lot of without realising, and 10 healthy substitutes for them.

1. Chocolate with dark chocolate

When it comes to chocolate, the darker the better should be your mantra instead of grabbing at milk or white chocolates stuffed with all the dry fruits and nuts in the world. This is primarily because cacao beans are rich in fibre, vitamins, minerals and antioxidants, and dark chocolate is one of the most undiluted forms to get these nutrients from.

strong>2. Chips with baked veggie crisps

No matter what the slogan on that bag of potato chips might declare, you should know that these manufactured chips are indeed processed foods and have additives to increase their shelf life. Why depend on them when you can thinly slice all sorts of veggies (carrots, beetroots, sweet potatoes) and bake veggies crisps at home?

3. Ice-cream with frozen yoghurt

Sugar, high-fat dairy or cream, add-ons like chocolate chips, fake fruit flavours etc. make ice creams extremely unhealthy. Instead of buying a tub of ice cream, you could just freeze some yoghurt at home for the same creamy texture, and add chopped fruits and nuts to give it some flavour and crunch.

4. Butter with olive oil

Sure, the best cuisines in the world promote the use of butter, and it has a brilliant flavour indeed. But its also very high in calories and fat. On the other hand, people from the Mediterranean region (who live long and healthy lives too) use olive oil to cook because its got (healthy) monounsaturated fats, antioxidants, iron and potassium.

5. Red meat with soy chunks

You might already know how bad eating red meat regularly can be for your arteries and heart, and you might think soy cannot possibly meet its flavour profile - but soy chunks, chaanp and steaks can give you that meaty texture while also giving you a healthy, plant-based source of protein.

6. Sugary breakfast cereals with whole grains

Most breakfast cereals are loaded with sugar and preservatives. You can replace those with simply cooked whole grains like oats, barley, quinoa, millets, etc. and jazz up the meal with fresh fruits, yoghurt, nuts and seeds.

7. Sugary jams with smashed fruits

Putting a spoonful or two of jam on toast makes for a sweet breakfast and treat, but its sugary, full of preservatives and absolutely not good for you. You could just smash some bananas, strawberries, blueberries or avocados and put them on your toast for a naturally sweet, sour and totally healthy meal.

8. Mayonnaise with hummus

That jar of mayo might be tasty but its also packed with fat and preservatives. But when you can whip up some protein and fibre-packed hummus with chickpeas at home which can be used as a dip and as something you can put on toast why would you want mayo anyway?

9. Creamy salad dressing with vinaigrette dressing

Youll find shelves packed with creamy salad dressings in most stores nowadays. While eating a salad daily is great, using these unhealthy dressings is not. Instead, you can simply mix olive oil and vinegar/lemon juice to make a quick and nutritious vinaigrette dressing any day.

10. White rice with quinoa

White rice is loaded with carbohydrates and quinoa with protein and fibre. This easy replacement makes a lot of sense and you know it. So make the swap in your diet today.

For more information, read our article on Healthy recipes.

Health articles in Firstpost are written by myUpchar.com, Indias first and biggest resource for verified medical information. At myUpchar, researchers and journalists work with doctors to bring you information on all things health.

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Strict exercise regime without correct diet is unhel..ace mayonnaise, eight other foods for fast weight loss - Firstpost

As we are stuck at home due to the lockdown, we tend to eat more unhealthy foods and spend more time doing nothing. And most of us are already seeing the result of this sedentary lifestyle in our waistline. Looking for the best ways to shed those extra inches? Going to the gym is not an option now. But you can do at-home exercises and control your diet to prevent weight gain or reduce those extra kilos. There are also certain foods that can help with weight loss. Oat and rye bran are one of them. Also Read - Weight loss: This is how ginger diet will help you battle the bulge

A new study, published in the Molecular Nutrition & Food Research, suggested that consumption of dietary fibre from oat and rye bran can help reduce weight gain and hepatic inflammation by increasing the growth of beneficial microbes in the intestines. The study was jointly conducted by researchers from the University of Eastern Finland, VTT Technical Research Centre of Finland and the University of Hong Kong. Also Read - Want to reduce facial fat? These food habits will help

Previous studies have already linked consumption of oat, rye and other whole-grain products to decreased inflammation and improved glucose, lipid and adipose tissue metabolism. They are also known to reduce the risk of obesity, metabolic syndrome, cardiovascular diseases and type-2 diabetes. Also Read - Try the lacto-vegetarian Indian diet for sustained weight loss

For the study, the research team fed mice with a high-fat Western diet for 17 weeks. They then divide two groups who were fed the same diet enriched with 10 per cent of either oat or rye bran. This study especially focused on the gut microbial metabolites relevant to the development of fatty liver disease, which is often linked to obesity. The microbial metabolites were assessed by measuring cecal short-chain fatty acids (SCFAs), ileal and faecal bile acids, and the expression of genes related to tryptophan metabolism.

The researchers found that both bran fibres enhanced the production of SCFAs, which improved gut integrity, and reduced liver inflammation. Moreover, both oat and rye supplementation was found to reduce weight gain associated with a high-fat diet, the researchers noted.

For years, grains have been a major part of our diet. But high intake of refined grains has been shown to cause health problems like obesity and inflammation. So, opt for whole grains, which can provide multiple health benefits. Whole grains are high in fiber, vitamins, minerals, antioxidants and protein. It is the bran the hard, outer shell that provides most of the fiber in whole grains.

Eating whole grains is associated with various benefits, including a lower risk of obesity, diabetes, heart disease, and high blood pressure. The fiber in whole grains can improve digestion by giving bulk to stools as well as a lower risk of constipation. Some researches have also suggested that whole grains can prevent cancer. Whole grains strongest anticancer benefits are seen against colorectal cancer, one of the most common types of cancer.

You can add whole grains to your diet in many ways. You make a cooked porridge out of oatmeal or other grains, sprinkle toasted buckwheat groats on yogurt, make polenta out of whole-grain cornmeal, add barley to vegetable soups, etc.

Published : July 6, 2020 7:19 pm

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Want to lose some weight? Add oat and rye bran to your diet - TheHealthSite

A lot of people, women specifically, want to knowJennifer Anistons secretto her youthful look. From her ageless skin to her unchanging body, here is the secret behind her glamorous beauty.

Brad Pitts former wife has been known for her healthy diet and clean-living lifestyle. She begins her morning with a simple routine, which is quite different from the usual bowl of cereal.

In an interview withRadio Times, she revealed she doesintermittent fasting. So, she eats nothing in the morning.

I noticed a big difference in going without solid food for 16 hours, she said.

Jennifer follows the 16:8 method, where she doesnt eat anything for 16 hours and only eats within the eight-hour time window. She usually wakes up at 9 a.m.

Before she takes her morning celery juice, she willstart to meditateand workout.

When she breaks her fast, Jennifer Anistoneats a basic lunch, composed of the usual vegetables or salad with protein,Hello! Magazinenoted.

Her trainer, Leyon Azubuike, toldWomens Healthin 2019 that his often advice to his clients and the A-lister herself was to eatnutrient-rich, well-balancedmeals. It had to be composed of healthy carbs, proteins, bright veg, and leafy greens.

In the evening, Jennifer Aniston revealed she eats the same as lunch vegetables or salad with protein.

However, in a 2016 interview withElle, she revealed she also ate pasta when her then-husband, Justin Theroux, reintroduced her to the Italian carb. At the time, she even learned how to make carbonara, which she cooked using egg, parmesan, and bacon.

Good Housekeepingadded that she also enjoys herfavorite foodonce in a while. She has a built-in pizza oven and a wine room in her house.

Whenever she has guests, she will invite them to make their pizza or vegetable lasagna made of zucchini, eggplant, and a variety of cheeses. She also loves Mexican food.

Jennifer Aniston is into a margarita, and her favorite go-to recipe is silver tequila with lime juice on the rocks. No sugar, no mixes, no agave, she toldInStyle. I dont like sweet drinks.

Featured image used courtesy of Canadapanda/Shutterstock

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Jennifer Aniston diet: The secret behind her ageless body and beauty - Micky News

For many people suffering from irritable bowel syndrome (IBS), the low-FODMAP diet can feel like a miracle. If you were plagued with abdominal pain, cramping and bloating, along with diarrhea or constipation (or both) and frequently afraid to leave the house because you might not be near a toilet when you urgently need one you would know what I mean.

What is a FODMAP, you ask? FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are types of carbohydrates that are highly fermentable by bacteria and other microbes in your large intestine, or colon. This is fine even good for most people, but if you have IBS, when FODMAPs can trigger symptoms once they reach the colon. FODMAPs include fructose and lactose, the natural sugars found in fruit and dairy, respectively, as well as types of fiber found in wheat, rye, onions, garlic beans, some nuts and many vegetables. Polyols include the common artificial sweeteners sorbitol and xylitol.

Unfortunately, much like the gluten-free diet which serves a genuine purpose for the small percentage of people diagnosed with celiac disease or non-celiac gluten/wheat sensitivity the low-FODMAP diet is being co-opted for purposes it wasnt designed for. And thats no miracle.

IBS is a functional gastrointestinal disorder, which means it doesnt damage the intestines (the good news), although its symptoms can significantly harm quality of life (the bad news). It affects about 12% of people in the U.S., and women are twice as likely as men to suffer from it. New cases usually happen before age 50, and having a family member with IBS or a history of stressful and traumatic events can increase risk.

The low-FODMAP diet can be attractive to individuals trying to self-diagnose their gastrointestinal symptoms something that is never a good idea.

Many IBS symptoms overlap with symptoms of far more serious gastrointestinal conditions, including celiac disease, inflammatory bowel disease which includes Crohns disease and ulcerative colitis and less commonly, colon cancer. While theres no test for IBS, getting a real diagnosis usually requires ruling out more serious problems that can be detected with testing and screening.

Because it restricts so many foods, some people have also been turning to the low-FODMAP diet for weight loss. Odd, because theres only scant research showing that some people with IBS who follow the diet also lose a small amount of weight.

The low-FODMAP diet may also be appealing to individuals struggling with an eating disorder, either as a cover for their disorder Im only avoiding these foods because I have IBS really or because they truly think they have IBS. However, eating disorders often cause gastrointestinal distress all by themselves. Chronic food restriction, bingeing, purging, laxative abuse and excessive intake of carbonated beverages and artificially sweetened beverages, gum and foods can all disrupt normal digestion and cause gastrointestinal symptoms, such as the bloating and constipation commonly associated with IBS.

I talked with fellow dietitian Diana Reid, owner of The Global Dietitian, an international nutrition consultancy, about this issue. She agreed that this diet, which is so good for some, is definitely not good for all.

The low-FODMAP diet has been shown to highly effective in relieving symptoms of IBS, both in published research and in my own clinical practice, however it is definitely not for everyone, she said. Individuals who are already following a restricted diet due to preexisting medical conditions, diagnosed nutritional deficiencies, and/or a long history of dieting or disordered eating, should not attempt this diet without thoughtful consideration and the close supervision of their medical team, including their doctor, gastroenterologist and dietitian.

For someone who is at high risk of an eating disorder due to genetics and environment, undertaking an elimination diet even when otherwise warranted can be the tipping point.

I have one client who began working with me on recovery from orthorexia (an unhealthy obsession with eating healthy). She told me she had a possible diagnosis of IBS and had tried a low-FODMAP diet on her own, but stopped because she realized she liked the restrictiveness of it too much and feared it would lead her to a dark place. The good news is that as her diet has become less rigid she had been a strict clean eater her constipation and bloating have improved.

Here are three major reasons why you dont want to followthe low-FODMAP diet if you dont actually have IBS:

Its restrictive. While the elimination phase of this diet is less restrictive than some elimination diets, it requires cutting out many healthy, nutritious foods. If its not planned well, it can be low in key nutrients and in fiber, specifically prebiotic fiber, the fiber that our beneficial gut bacteria like to eat.

Its meant to be very temporary. When followed as intended for the treatment of IBS, the diet protocol begins with eliminating all high-FODMAP foods for a few weeks. If this successfully reduces symptoms, then these foods are reintroduced in a very structured, methodical way, while watching for any returning symptoms. The goal is to pinpoint which FODMAPs, in what amounts, trigger symptoms, so that the person with IBS can enjoy as varied a diet as possible while still managing their symptoms. Ive had clients who felt so much better on the elimination phase that they just wanted to stay on it, which isnt good for long-term health.

Its hard to follow without help. Ive had clients who thought they were following the elimination diet to the letter, and were mystified when they had a symptom flare up, only to find that they forgot that asparagus is high in FODMAPs, or because they didnt realize that there was a lot of garlic in the salad dressing they had at a restaurant. Also, its easy to become too relaxed during the reintroduction phase, making it difficult to be sure which FODMAPs are responsible for any symptom flare-ups.

More:
Why the low-FODMAP diet (FODMAPs are a type of carbs) isnt meant for everybody - Seattle Times

The Norman conquest led to far-reaching and long-lasting political change across England and new research suggests it also led to the English eating more pork and chicken.

Before 1066, beef, lamb, mutton and goat were among the meats most likely to be served in England, but a study of human and animal bones as well as fat residue found on fragments of cooking pots found that pork and possibly chicken became much more popular following the arrival of William the Conqueror.

Experts believe the Normans passed on their love of pork to local people, and pigs and chickens began to be farmed much more intensively.

The study also suggests there were food shortages for a few years after the Norman invasion, but supplies were soon restored and life returned to normal.

Richard Madgwick, an osteoarchaeologist at Cardiff Universitys school of history, archaeology and religion, said 1066 was arguably the most famous and important date in English history.

Its seen as a grand transition after which nothing was the same again. For the elite, the nobility, everything did change radically the administration of the country, legal frameworks, the organisation of the landscape. But at a lower level, people adapted to the new normal rapidly.

The research team used a range of bio-archaeological techniques to study human and animal bones recovered from sites across Oxford, along with fragments of ceramics used for cooking.

They found that pork and chicken became a more popular choice for the cooking pot at the expense of beef, lamb and mutton. Some things did not change, however: cabbage remained a staple.

Elizabeth Craig-Atkins, a senior lecturer in human osteology at the University of Sheffield, said: Examining archaeological evidence of the diet and health of ordinary people who lived during this time gives us a detailed picture of their everyday experiences and lifestyles.

There is certainly evidence that people experienced periods where food was scarce. But following this, an intensification in farming meant people generally had a more steady food supply and consistent diet.

The researchers used a technique called stable isotope analysis on bones to compare the diets of 36 men and women who lived between the 10th and 13th centuries, whose remains were found in various locations around Oxford, including at Oxford Castle.

They found there was not a huge difference between the health of the individuals, who were alive at different points before and after the conquest. Levels of protein and carbohydrate consumption were similar in the group and evidence of bone conditions related to poor diet such as rickets and scurvy were rare.

However, detailed analysis of teeth showed evidence of short-term changes in health and diet during the transitional phase after the invasion.

Isotope analysis was also used on 60 animals found at the same sites, to ascertain how they were raised. Studies of pig bones found their diets became more consistent and richer in animal protein after the conquest, suggesting pig farming was intensified under Norman rule. They were probably living in pig sties in towns and being fed scraps instead of being allowed to forage in the countryside.

Fragments of pottery were examined using a technique called organic residue analysis. When food is cooked in ceramic pots, fats are absorbed into the vessel. The 11th-century cook would sometimes roast pork or chicken but most often simply threw it into a pot and turned it into a stew.

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The 1066 diet: Normans passed on their love of pork, study suggests - The Guardian

On July 6, 1885, when Louis Pasteur successfully administered the first vaccine against the Rabies virus, he brought into focus zoonotic diseases, or how animals can carry harmful germs that can spread to people and cause illnesses.

July 6 is celebrated as World Zoonoses Day.

With the COVID-19 pandemic still raging, there is a renewed focus on ways to counter animal-transmitted diseases.

One of the reasons for the spread of zoonotic diseases is the destruction of animal habitat and their displacement. The Nipah outbreak was the result of disturbing the habitat of bats so that they invaded the human space, says Dr PK Sasidharan, retired Professor and Head of Medicine, Government Medical College, Kozhikode. He has spent three decades of working with infectious diseases, studying their causes, and treatment.

Dr. Neethu Susan Philip, microbiologist and Infection Control Officer, says that one of the challenges with COVID-19 is that we have not yet traced the origin of the virus correctly, though we know it started from a meat market in Wuhan.

To counter infections like COVID-19, a movement that stresses the need for a balanced, environmentally-friendly diet has begun across the world.

From Ebola to COVID-19, there is a connect between consumption of meat and disease. The animal-man connect is clear, say Parag Agarwal and Sethu Vaidyanathan, co-founders of Ahimsa Trust that runs the Plants Are Power campaign. It advocates the benefit of plant-based living for human, animal and environmental health.

They cite data from the American Centre for Disease Control and Prevention (CDC) showing that 75% of new and emerging diseases are from animals.

Dr Susan John, Clinical Epidemiologist, Rajagiri Hospital, Kochi, also talks about the transmission of disease-producing organisms from animal to man. In the WHOs list of top 10 diseases, the majority are zoonotic. This is a major concern, says Susan.

The reasons for this animal-man transmission, she says, are due to deforestation, increased consumption of raw meats and mushrooming of urban settlements where people live in close proximity with domestic animals. In addition to these factors, increased air travel leads to its spread, she says.

In a 2019 research in the Department of Family Medicine at Government Medical College, Kozhikode, Sasidharan says that 98.5% people were not sure of what defined a balanced diet. Humans are the only animals who do not know what to eat, he says.

He has conceptualised the Social Health One Health Movement (SHOHM), based on the idea that human beings cannot be healthy unless the environment they live in (including plants and animal life) is healthy.

Launched during the lockdown, this movement aims at creating awareness on the environment. Started by a team of lawyers, doctors, architects and organic farming experts, it is led by Sasidharan.

The concept envisages a health pyramid in which every individual at the base has access to a balanced diet, safe drinking water, shelter with minimum comfort and good primary education.

The second component is a large body of family doctors. Eighty per cent of doctors should work as family doctors. Every family should have a friend-philosopher-guide doctor who will be responsible for providing continuous and comprehensive care, irrespective of age and gender and working for promoting health and wellness, says Sasidharan, adding that the third component is general hospitals. Specialist doctors and hospitals should be less than 20%.

Advocate MR Rajendran, President of SHOHM Trust, has undertaken the distribution of balanced diet kits to families in Ernakulam. The kits consist of rice, legumes, leafy vegetables and fruits. We have identified children in 10-12 BPL families. Our objectives are to create awareness on the principle of one health of humans, plants, trees, animals and the environment, says Rajendran.

An endorsement for their work recently came from Kerala Chief Minister Pinarayi Vijayan, who after meeting them, declared at a press conference the need for people to consume a diet that builds immunity against disease.

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COVID-19: To counter infections such as this, doctors stress the need for a balanced diet - The Hindu

But this report seems to have fallen prey to the same cultural cringe that has beleaguered all such efforts in the past an overpowering reluctance to tell people that it is possible to eat healthily for not too much money, for fear of it being dismissed as yet more overprivileged, middle-class lecturing. When, in 2013, Jamie Oliver expressed bewilderment that poorer Britons might choose to eat cheap fast food while sitting in a room with a massive f------ TV, and that we could learn a lot from places like Spain when it came to eating well and cheaply, he was dismissed by the chattering classes as just another TV celeb, ignorant of how poor people live. Far be it for the likes of Oliver to point out that a bag of carrots, an onion and a stock cube, at a collective cost of about 1, might be a good way of providing dinner, or for the Lords and Ladies to acknowledge as even NHS analysis does that direct calorie comparison may not be the best way to approach the final cost of food.

Of course there are lots of reasons why people are unlikely to eat healthily in this country, and theres no silver bullet that will magically deal with the problem. Processed food is aggressively marketed (and the companies involved pay too much tax for the Government to really take them on); sugary snacks and drinks are ubiquitous. Two working parents means theres less time to plan and prepare meals. We dont learn to cook properly at school any more, which means we dont learn basic home economics how much a bag of porridge oats costs in comparison with a box of cereal. Tackling all these barriers takes effort and, more importantly, money all schoolchildren learn that they should be eating five a day, but showing them practically how to turn those five into healthy meals is a lot pricier.

Yet openly discussing this is seemingly taboo. When, a few years ago, Baroness Jenkin said that poorer people were going hungry because they didnt know how to cook, she was monstered for it.

She shouldnt have been. If we really want to tackle the issue of bad eating in this country, we need to stop being so embarrassed about discussing the reasons why whether were peers of the realm or not.

View original post here:
Stop pretending that you need to be rich to enjoy a healthy diet - Telegraph.co.uk

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