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I know a thing or two about diet culturethe idea that thin bodies are healthy and should be idealized while larger bodies should be fixed. Once upon a time, I was completely wrapped up in diet culture, an expert in all the various diets with a strong opinion on which ones were worth trying and which ones were not. To be honest, if Im not paying attention, I can still find parts of my subconscious wandering into a diet culture mentalityweighing the delight Ill find in that piece of chocolate against how many steps Ive taken in the day.

Which isnt surprising to anyone. Im a thirty-seven-year-old woman and mostwell, allof my formative years were shaped by diet culture. For that reason, mostwell, the most recentof my adult years have been shaped by trying to unlearn diet culture so I dont pass that nonsense on to my daughter, who has so many better things to think about than the size of her pants and the calorie count in her chocolate milkwho should grow up knowing her worth has nothing to do with the size or shape of her body.

In my unlearning, I read the messages that are often shared and re-shared on social media: diet culture is the patriarchy; diet culture is just another way men are trying to control womens bodies; if women didnt spend so much time trying to be smaller, think of what we could do with all that brain power.

I nodded and clicked like on each message. But the truth is, I didnt actually know what it meant when I read diet culture is the patriarchy. The loosest link I could find was in the fact that diet culture needs to be dismantled and the patriarchy needs to be dismantled, so, sure, the two could be one and the same.

It wasnt until I saw a post that showed the names and photos of all the most popular fad diet creators: from Paleo to Atkins, Raw Food to Master Cleanse, that I realized what the true link was between diet culture and the patriarchy. All those diets, all those food moderation systems aimed toward making women smaller, keeping them distracted while men built empires, were created by white menas in, the ones in power. As in, the patriarchy.

Story continues

It was a light bulb moment for two reasons. One, because it gave a visual to the words Id only nodded along with. These men have been telling women what and how to eat in order to lose weight. These many men have been telling women they need to use their precious mental bandwidth to decide whats right to eat and whats wrong. And these men have been behind hundreds, maybe even thousands, of conversations Ive had with other women over egg white only omelets and salads with no croutons.

And two, because that post made me realize that, despite believing I was unlearning diet culture by not actively participating in a diet, I maybe wasnt unlearning as much as I thought. I didnt really understand the link between diet culture and the patriarchy in a more than social-media-superficial way.

Scary Mommy spoke with Stephanie Roth, LCSW, CEDS, Intuitive Eating Counselor, to get a deeper understanding of how diet culture and the patriarchy are linked. She pointed us to look at the moment women earned the right to vote, the moment we began to scrape together a little power for ourselves, to see how diet culture exploded. The posters and ads against the suffragette movement showed women in larger bodies in a negative, undeserving way. In essence, As we became more powerful, they tried to shrink us, according to Roth.

One stark example of how diet culture exploded in response to womens empowerment is to look at the 1960s second wave of feminism when women rejected the repressive roles of the 1950s and the rise of Twiggy, a hyper-thin supermodel who rose to fame and became the ideal for beauty and body types.

Naomi Wolf, author of New York Times Bestseller, The Beauty Myth, writes, [W]hen women came en masse into male spheres, that pleasure [of a woman enjoying her natural fullness] had to be overridden by an urgent social expedient that would make womens bodies into the prisons that their homes no longer were.

While women were attempting to fight for womens rights and equal treatment, the patriarchy, the men desperate to hold onto their power, began bombarding women with the message that they should be smaller, they should take up less space, they should strive to meet this impossible (and unhealthy) ideal rather than strive and fight for the things that matter. According to Roth, the message women received was that we were not good enough as we were, and in order to have power we have to look a certain way, we have to act a certain way.

All these decades later, nothing has changed. Men are still creating diets aimed to make women smaller, aimed to keep women talking about whether they can cheat with that piece of cake rather than about how to build that empire, or even how to dismantle a system that constantly wants them to feel uncomfortable in their own skin.

Understanding the link between diet culture and the patriarchy makes it that much easier to reject all the noise of diet culture. Which is important, because, as Roth points out, we cant fight the patriarchy or do much else on an empty stomach; we cant reach our full potential as women if we are constantly thinking about shrinking our bodies and calories.

The undeniable truth to take away: have that piece of chocolate, because its one step closer toward dismantling the patriarchy.

See the original article on ScaryMommy.com

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Diet Culture Is Just The Patriarchy In Action - Yahoo Lifestyle

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It will not be an exaggeration to say that South Indian cuisine, over the years, has gained immense popularity around the world. Ranging from dosa to idli and sambhar - South Indian food has its own set of fan-base. Most of the dishes in South Indian cuisine are known to be light and comforting, making them an all-time favourite choice of many of us. Imagine a bowl of humble upma in the morning or some crispy medhu vada in the evening - every meal has some unique dishes to offer. One such flavourful south Indian snack is appe.

Traditionally made with left-over idli or dosa batter, appeis mostly served during breakfast or with evening chai. They are also known as paniyaram, paddu, guliappa, gulittu, yeriyappa, gundponglu and ponganalu in different parts of South India.

If you are planning to make appe at home, then we have unique recipe that will give the traditional appe a protein-kick. It is called moong dal appe. In this recipe, we used moong dal instead of rice flour to make the batter.

Moong dal- half cup

Urad dal- 1/4th cup

Onion- 2 (chopped)

Green chilli- 4 (finely chopped)

Coriander leaves- 2 tablespoons

Grated coconut- 2-3 tablespoons

Baking soda- a pinch

Salt- to taste

Oil/ghee- to grease

Soak both the dals in luke-warm water for at least one hour. Drain the excess water.

Now, blend the dals in a mixer grinder till you get a smooth paste. Add little water, if needed.

Transfer the paste to a mixing bowl. Add baking soda, onion, green chilli, grated coconut, coriander leaves and salt to it and mix. Make sure you get a dosa batter-like consistency.

Now, heat the appe pan/mould and grease some oil/ghee on that.

Pour 1 tablespoon batter to it and close the lid. Cook till the base is golden brown in colour.

Grease some oil on the top of the appe and turn it over with a fork. Let the other side cook too.

Serve these hot and crispy appes with coconut chutney and green chutney.

Enjoy your meal!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

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High-Protein Diet: Give The Traditional Appe A Healthy Spin With Moong Dal Appe - NDTV Food

Let's face it, many of us have piled on a few pounds during lockdown.

Be it because the biscuit tin is just that bit easier to reach while we work from home or because we now have more time to cook our favourite meals, waistlines have been expanding.

But if you want to shed weight without giving up your favourite foods - or anything at all - Graeme Tomlinson can help.

The man better known to his hundreds of thousands of social media followers as The Fitness Chef has come up with a foolproof plan to make eating fewer calories a piece of cake (excuse the pun).

It turns out with just a few simple changes that you'll barely notice - yes, you can.

Fitness expert Graeme insists that swapping some foods for almost identical ones can make a huge difference.

The 32-year-old from Aberdeen said: "The point of consuming food is to remain alive. The point of controlling our intake of food is to manage our physique and overall health.

"The point of consuming calories is to reduce body fat across our composition. But one constant in all of the above shold be our enjoyment of the food we eat."

But Graeme doesn't want people to give up their favourite foods, simply be aware of how many calories they need - and are eating.

He explains the only way to lose weight is through a calorie deficit - consume fewer calories than you use.

And it doesn't matter where you get those calories from.

But there are some ways you can still have all the taste AND reduce the number of calories you're consuming.

For example, switching two bacon rashers at 108 calories for two bacon medallions at just 45 calories will save you 63 calories.

Can't give up your spag bol? If you use five per cent fat mince beef at 262 calories instead of full fat at 503 calories, you'll save 262 calories.

Love a good steak? Just switch from sirloin at 510 calories to fillet at just 312.

If you're a cheese addict then just swap regular Cheddar at 210 calories for the light version at just 145 calories.

You can even save on your tea simply by switching what milk you use.

Full fat is 198 calories while semi-skimmed, which tastes almost the same is just 150.

And you can slash the calories in your coffee just by taking the milk out, reducing a morning cup from 50 calories to just five.

If you love a bit of fizz in your life, switch full fat coke at 163 calories to diet coke, which has none, or regular Fanta at 63 calories to diet at just 10.

It's summer so we all like a tipple in the sunshine but if you switch from a bottle of Becks at 125 calories to Becks Premium Light you'll save 61 calories.

Meanwhile swapping your tonic for the slimline version in your G&T will save another 60 calories.

And all this adds up - by making these simple changes you can reduce your calorie consumption from 4,295 to just 1,782 - that's a reduction of 2,513 calories.

Graeme, who has now written his own recipe book, said: "When an individual embarks on fat loss, each of the above are important.

"One must enjoy their energy consumption, be aware of energy intake in relation to their energy output, and consistently ensure that they are in a state of caloric deficit.

"To ensure progress, one may have to change and adjust their dietary habits.

"But instead of completely radicalising the diet, adherence to change may be more likely if one makes subtle changes over time.

"Losing fat is not straightforward.

"It requires a change of habits. But if an individual recognizes opportunities to make small changes which reap handsome long term rewards, its seems short sighted not to take them.

Read more from the original source:
Cut 2,500 calories out of your diet instantly - without giving anything up - Mirror Online

The onset of monsoons brings cheer to people. After the heat and dust of the initial dry summer months, you get a respite. But the rainy season also brings with it its own share of maladies. This season has its fair share of illnesses and many diseases rear their heads around this time. Another real problem with the coming of the rainy season is the general feeling of gloom and depression that some people feel. If you feel depressed and lethargic around this time, dont worry. This is just the monsoon blues and you can easily get rid of it. This is also a kind of seasonal affective disorder (SAD) syndrome, which is usually associated with the long and cold winter blues. Also Read - Foods to avoid this monsoon

You get hit by this syndrome when the sun goes into hiding. This is a proven fact. A study at Brigham Young University says that on a rainy day when the sun hardly makes an appearance, people are especially vulnerable to emotional distress. This can happen even to people who are not prone to SAD syndrome. The Journal of Affective Disorders published this study. However, your diet can make a big difference here. Yes, you can easily beat the monsoon blues with the right foods. Let us see what you must include in your diet to give yourself a mood boost during the rainy season. These foods are healthy, it will give you an energy boost and make you happy too. Also Read - Monsoon: Include these healthy foods in your platter

These are loaded with many essential nutrients including antioxidants. Moreover, the burst of flavor you get when you bite into a berry is definitely out of this world. Berries are a good choice if you want to boost your immune system, which is also necessary during monsoons because of the risk of water borne infections. So, load up on cherries, strawberries and blueberries. The colourful fruits will not only lift your mood but also give you a health boost. Also Read - Monsoon diet for Indian women

Whenever you feel that you are slipping into a depressive mood just reach for a handful of nuts. These are healthy and make for wonderful snacks. The best are almonds, cashews and pistachios. Almonds in particular are especially good for booting mood. It reduces stress, gives you an energy boost and also boosts your immune system. Munch on them and feel your mood lifting as you look out at the rain.

Chocolate, especially the dark variety, is good for your mood and heart. But go slow on milk chocolate as it can increase your feeling of lethargy on a rainy day. But dont overdo it and practice moderation.

A cup of hot tea, coffee or milk will give you an instant mood boost. You can add some spices like turmeric, ginger and black pepper to your hot beverage for added flavor and better immunity during monsoons. These beverages will give you a warm and comfortable feeling and make you happy as you battle your monsoon blues.

Published : June 29, 2020 10:11 pm | Updated:June 30, 2020 11:39 am

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Add the right foods to your diet to beat the monsoon blues - TheHealthSite

People with undiagnosed symptoms should consider that they may have a vitamin B12 deficiency.

While it's unlikely that your symptoms are caused by the condition, there are still many people that have a lack of B12.

A quick blood test could reveal whether you should be adding more B12 to your diet.

You may be at risk of the condition if you start to develop a number of mouth ulcers, it's been revealed.

READ MORE: Vitamin B12 deficiency symptoms - the sign in your day-to-day life

"Unfortunately, symptoms of a vitamin B12 deficiency can take years to show up, and diagnosing it can be complex," said West.

She wrote for medical website Healthline: "A B12 deficiency can sometimes be mistaken for a folate deficiency.

"Some people with a B12 deficiency may experience other oral symptoms, such as mouth ulcers, feelings of pins and needles in the tongue or a burning and itching sensation in the mouth.

"Studies have [also] shown that a swollen and inflamed tongue that has long straight lesions on it could be an early sign of vitamin B12 deficiency."

But, just because you develop an ulcer, it doesn't necessarily mean that you have a B12 deficiency.

Mouth ulcers are very common, and usually clear up by themselves within a few weeks

Speak to a pharmacist for advice on the best treatments to relieve ulcer pain.

However, you should consider speaking to a doctor if your ulcer lasts longer than three weeks, or if it's particularly red and painful.

More common warning signs of a vitamin B12 deficiency include tiredness, jaundice, and feeling dizzy.

You should speak to a doctor if youre worried about vitamin B12 deficiency symptoms.

But you can top up on the vitamin by eating certain foods.

The best sources of vitamin B12 include beef, liver, dairy foods, eggs, and salmon.

See original here:
Vitamin B12 deficiency - the painful sign in your mouth that you should eat more B12 foods - Express

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Joe Duff, better known as the Diet Chef on YouTube, makes videos showcasing how easy it can be to stick to the keto diet while still enjoying food from chains like Starbucks and McDonald's. Good news for taco lovers; he's also reviewed all of the low-carb items on the menu at Taco Bell, and he has found there are more than 10 different keto-friendly options available.

It should go without saying that when eating keto-friendly at Taco Bell, that means ordering a bowl and skipping the flour tortilla, taco shell, beans, and rice.

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Duff orders a handful of items from the dollar menu: the chicken quesadilla melt, minus the shell, has less than 1 carb per serving; and the beefy Frito burrito (in a bowl, without the Fritos, tortilla and rice), has 3 carbs.

The burrito supreme, without tortilla or beans, costs under $5 even if you upgrade to steak, and contains 5 net carbs. The grilled chicken version costs the same and has 1 less carb. The fresco taco meanwhile, when ordered with either chicken or beef, is 2 net carbs.

When ordering the grilled steak taco, the only thing that has to be taken off is the tortilla, leaving you with 3 net carbs, which Duff believes to be way better value than the chicken taco, which is the same price but has 4 net carbs. "Ordering keto at Taco Bell, I've got to say, the steak taco, the bowl anyways, has got to be up there in the top three choices," he says.

His favorite item, however, is the chicken power bowl. "There's got to be at least a pound of food in here," he says. "There's guacamole, pico de gallo, chicken, sour cream, avocado ranch dressing, and a ton of lettuce... this whole thing is 5 net carbs."

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It's worth noting that a number of the signature dressings at Taco Bell are low-carb, including the spicy ranch, avocado ranch and creamy jalapeo sauce, all of which have just 1 net carb per serving, and the creamy chipotle, which has zero. If you like hot sauce with your order, that is just 1 carb per serving (although the sweet chilli sauce has a whopping 8 carbs per serving), and Duff also recommends the shredded cheddar or three cheeses, as these also only have 1 net carb each.

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This Guy Reviewed Every Keto Diet-Friendly Menu Option at Taco Bell - Men's Health

Importing dietary supplements and dietary supplement components can present many challenges. Not the least of which are those required to stay in compliance with aspects of the Food Safety and Modernization Act (FSMA). In an effort to assure that imported food products are safe for U.S. consumers, FSMA amended the Food Drug and Cosmetic Act, to add the Foreign Supplier Verification Program (FSVP) 21 U.S.C. 384a. FSVP requires the importers of food into the U.S. to perform risk-based supplier verification activities. The goal of these activities is ensuring that foreign suppliers are producing food in a manner that provides the same level of public health protection as the preventative controls or produce safety regulations, as appropriate, and to ensure that the suppliers food is not adulterated and is not misbranded with regard to the allergen labeling.1

The Food and Drug Administration issued the final FSVP regulations in November 2015.2 In its draft guidance, released January 2018, Foreign Supplier Verification Programs for Importers of Food for Human and Animals: Guidance for Industry, FDA noted that, the FSVP regulation applies and establishes requirements relating to:

The draft guidance also noted that, (t)he general FSVP framework, together with the modified requirements applicable to certain importers and foods, are intended to be sufficiently general and flexible to apply to a variety of circumstances without being unduly burdensome or restrictive of trade.4

FSVP requirements for dietary supplements and dietary supplement components differ from those of other types of foods. In addition, FSVP responsibilities differ depending on if what is imported is a dietary supplement component or a finished dietary supplement. Because FSVP relates to importing dietary supplements and dietary supplement components, the current Good Manufacturing Practice (cGMP) requirements for dietary supplements, described at 21 C.F.R. Part 111, are what U.S. importers must ensure they are verifying. The cGMPs apply to all domestic and foreign companies that manufacture, package, label, or hold dietary supplements for distribution in the U.S. Among other requirements, the DS cGMP regulations contain specification requirements that are essentially supplier verification provisions, such as:

As noted, the requirements of FSVP are intended to ensure that imported food meets the same safety and quality standards of food produced in the U.S. It can be expected that compliance with cGMPs will ensure the safety and safety of dietary supplements. Accordingly, the focus of FSVP, as it relates to dietary supplements, is on the product manufacturers compliance with cGMPs in their manufacturing, packaging, labeling, or holding of dietary supplements. The result is that importers of dietary ingredients and finished dietary supplements are subject to modified FSVP requirements relative to other types of food.

There are three general types of importers of dietary supplements and their components: manufacturers or processors of dietary supplements importing components for their own use; those importing components of dietary supplement for sale to dietary supplement manufacturers; and those who import finished dietary supplements. As noted below, each of these groups must adhere to slightly different FSVP requirements.

For each component used in the manufacture of a dietary supplement, cGMPs requires that dietary supplement manufacturers, among other things:

In short, if an importer of dietary supplement components is a dietary supplement manufacturer/processor, and is complying with cGMPs, that importer has met its main FSVP obligations.5 This type of importer of dietary supplement components is not required to comply with the other FSVP requirements, such as the hazard analysis or evaluation of foreign suppliers and verification activities. However, they must be identified as the FSVP importer on the U.S. Customs and Border Protection entry filings, use a preventative controls qualified individual, and maintain records under the cGMPs.6

If one is an importer of dietary supplement components, and the customer is required to establish specifications for those components, and the customer is in compliance with the requirements of cGMPs, one must:

However, one is not required to comply with the other FSVP requirements.8

Importers of finished dietary supplements do not need to set specifications for dietary supplement components or packaging under 21 C.F.R. Part 111.9 Such importers are not required to conduct a hazard analysis under FSVP. However, they must follow some FSVP requirements, such as:

Importers of finished dietary supplements can conduct their own supplier verification activities or rely on supplier verification activities conducted by another competent entity. If another competent entity is responsible for verification activates, the dietary supplement importer must review, assess and document the results of their activities. With the exception of the sampling and testing of the finished dietary supplements, the foreign supplier of the dietary supplement being imported cannot conduct their own verification of FSVP supplier activities.

The FSVP required foreign supplier verification activities for imported finished dietary supplements must ensure that the foreign supplier is ensuring that the dietary supplement being imported into the U.S. satisfies cGMP requirements.

In summary:

[1] https://www.fda.gov/food/conversations-experts-food-topics/what-do-importers-need-know-about-fsvp

[2] The FSVP regulations are described at 21 C.F.R. 1.500 through 1.514.

[3] Food and Drug Administration, Draft Guidance for Industry: Foreign Supplier Verification Programs for Importers of Food for Human and Animals: Guidance for Industry (Jan, 2018), https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draft-guidance-industry-foreign-supplier-verification-programs-importers-food-humans-and-animals

[4] Id.

[5] Note that, under FSVP, packaging and labeling are considered processing.

[6] A preventive controls qualified individual, is an individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system.

[7] See 21 CFR 1.510.

[8] See 21 CFR 1.511(b).

[9] See 21 CFR 111.70(b) and (d).

[10] See 21 CFR 1.503, 1.505, and 1.508 through 1.510.

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FSVP: Basics for Importers of Dietary Supplements and Their Components - JD Supra

Kearney, MO. TheAmerican Meat Science Association (AMSA)is pleased to announce, Dr. Frederic Leroy and Dr. Nancy R. Rodriguez will be the featured Keynote speakers in the symposium entitledMeat in the Diet on Monday, August 3, 2020 during the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC) exclusively virtual meeting. This session will be sponsored by JBS USA Food Company. This keynote symposium will address improving eating patterns to sustain health and improving food security and nutritional health outcomes for low-income people. The emphasis of this symposium is to create a venue for scientific discussion of how innovative research can be translated to effective policies and practices to improve human health through nutrition- specifically as it applies to inclusion of meat products in a healthy diet.

The featured presentations include:

Meat in dietary policy: The place of meat in dietary policy: an exploration of the animal/plant divide:The virtues of plant-based eating are commonly extolled in public and academic discourse, in particular in post-industrial countries and exceedingly so on a global level. Animal source foods, on the other hand, are regularly stigmatized for their alleged link with disease, environmental deterioration, and animal abuse. Although there is a reasonable case for the improvement of animal agriculture, this discourse leads to a binary and counterproductive view of food systems: plants are largely seen as beneficial, animal source foods as intrinsically harmful. We argue that this animal/plant binary and the promotion of civic responsibility to accept it as such are cultural constructs that emerged in the Anglosphere during the 19th century. The divide has been continuously evolving since and is currently deepening due to a global sense of urgency, underpinned by various societal anxieties and normative responses. A symptomatic example is provided by the recent call for a Planetary Health Diet and a Great Food Transformation by the EAT-Lancet Commission and its wider network. Dr. Frdric Leroy, Professor atVrije Universiteit Brussel, Belgiumwill address the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

The role of meat in healthy eating patterns: considerations for protein quantity and protein quality:The benefits of higher protein diets for supporting increases in and maintenance of muscle is well established, specifically with regard for sports nutrition, weight management and aging. However, quantity doesnt always equal qualityand within the framework of diet recommendations, the critical role of protein quality has been lost given the complexity of our food system. Available science shows that animal-derived proteins such as meat better support muscle protein synthesis than plant-based proteins due to higher amounts and unique profiles of essential amino acids (EAAs), nutrients which cannot be made by the body and must be provided in the diet. While the lower quality of plant-based proteins may be overcome by eating more total protein or blending complimentary plant-based proteins to provide all of the EAAs in amounts similar to animal protein there may be unintended consequences in the context of the total diet (e.g., higher total calories, challenges for weight management). Additionally, whether plant-proteins are more sustainable than animal proteins, is not clear particularly when the greater amount of total plant-based proteins needed to offset their lower protein quality is considered. In this session Dr. Nancy Rodriguez, Professor of Nutritional Sciences at the University of Connecticut with joint appointments in the Departments of Kinesiology and Allied Health Sciences, will review recommendations and research specific to protein quantity and quality in the context of meats contribution to healthy eating patterns, current trends, sustainability and the planet.

The66thICoMST and AMSA 73rdRMCwill be held August 3-6, 2020 online in the virtual format. For more information please visit:www.icomst2020.comor contact Deidrea Mabry 1-800-517-AMSA ext. 12.

Kearney, MO TheAmerican Meat Science Association (AMSA)is pleased to announce, Dr. Andrea Liceaga and Dr. Poulson Joseph will be the featured speakers in the concurrent symposium entitledAlternative Sources of Protein on Monday, August 3, 2020 during the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC) virtual meeting. This session will be sponsored by Nestle Purina.

The featured presentations include:

How Can Invasive Fish, an Aztec Plant Seed, and Insects Help Solve the World Food Demand in the Year 2050?:The Food and Agriculture Organization has estimated that in order to feed the world population in 2050, agricultural systems must increase production by at least 50%. With increasing population and increasing worldwide demand for meat and dairy driven by demand in rapidly growing economies, this trend will no doubt continue. Current agricultural practices are not capable of meeting this increasing need, and a re-evaluation of the way in which we grow food, and the types of food we grow, is necessary. Using currently available, under-utilized as well as emerging protein resources can help mitigate some of these challenges faced in modern Agriculture. In this presentation Dr. Andrea Liceaga, Associate Professor at Purdue University, will provide an overview of such applications using three different examples of alternative protein resources including their applications, opportunities, and challenges.

Alternate Proteins: Market Landscape for Perspectives on Product Development:

The meat industry is globally witnessing a path of growth, especially with increased demand for meat and poultry in emerging economies. At the same time, several factors are also stimulating interest in the alternate sector, where products have been developed to closely offer the eating experience from certain meat products. This rise in flexitarianism offers a variety of choices of alternate proteins and their blends (non-animal and animal derived), offering new product development opportunities in the marketplace. In this session Dr. Poulson Joseph, Director of Protein Innovation at Kalsec, will focus on global trends and market landscape from a review perspective while laying out recent advances in product development in the alternate category.

The66thICoMST and AMSA 73rdRMCwill be held August 3-6, 2020 online in the virtual format. For more information please visit:www.icomst2020.comor contact Deidrea Mabry 1-800-517-AMSA ext. 12.

# # #

AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

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AMSA Announces Symposium Speakers on Meat in the Diet, Alternative Sources of Protein - PerishableNews

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No matter how potent they may be, luxe moisturizers and anti-aging serums can only do so much. Youthful skin begins within, and the lifestyle choices we makeincluding what foods we eat (and dont eat), how much exercise and sleep we commit to, and the extent to which we embrace sunscreenhave tremendous impact on the way that we age. Diet is especially key, says wellness expert, and author of Glow 15 and High Fiber Keto, Naomi Whittel. Its so important to consider food as part of our anti-aging arsenal because food nourishes every cell in our body. When your body is nourished, it can do exactly what it is capable of. It can anti-age itself, it just needs to be activated. Science shows us that food does this. Proper nutrition can support collagen synthesis to fight wrinkles and keep the complexion plump, promote hydration retention for a dewy glow, and encourage elasticity, in addition to promoting overall vitality and mental acuity. Here, five of the best powerhouse anti-aging foods to add to your menu.

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1Artichoke

A spiky artichoke may not be the first snack you think to reach for when seeking a health boost, but these thistle-family wonders offer a host of whole-body benefits. "They're rich in soluble fiber, specifically inulin, a powerful prebiotic that is the absolute favorite food of your gut microbiome," says Whittel. "Eighty percent of our immune system lives in our gut, so eating artichokes can boost your immunity, metabolism and mood. They are also a good source of key nutrients, including 'electrolyte' minerals (sodium, potassium, magnesium) and they are rich in antioxidants and vitamin C, supporting collagen development and overall anti-aging."

2Avocado

Avocado toast is a health food. "Rich in the antioxidant vitamin E, avocados have been shown to reduce damage from UV rays and make skin more resilient," says Whittel. "This high-fat fruit lowers LDL, raises HDL, and reduces triglycerides. In fact, regular avocado consumption may make you 50 percent less likely to develop metabolic syndrome." Drizzling avocado oil on saladsor swapping it in occasionally in place of olive oilis another smart strategy: "It's revered for improving cardiovascular health, weight management, and blood glucose control, and its overflowing in oleic acid, a monounsaturated omega-9 fatty acid shown to reduce inflammation and lower your risk of breast cancer," says Whittel.

3Wild Alaskan Salmon

Nicholas Perricone, MD, first published his famous anti-inflammatory diet, which recommended eating salmon twice a day, back in the 1990s. It remains sage advice. "Salmon is rich in omega-3 fatty acids that reduce inflammation, prevent dry skin, and ward off skin cancer," says Whittel. "It also contains plenty of vitamin E, which may act as a protectant against photoaging, the premature aging of skin caused by UV rays." The benefits of incorporating salmon into your diet will go beyond radiant skin. "With negligible carbs and an abundance of B vitamins, potassium, and selenium, this strong swimmer contains astaxanthin, a compound shown to reduce joint pain and improve muscle recovery, which are both very important in the anti-aging process," says Whittel.

4Broccoli

"Besides being one of the best foods to eat for reducing your risk of cardiovascular disease, this water-rich cruciferous vegetable is loaded with sulforaphane, a potent phytochemical that activates your detox process, cleaning up old cells and helping your body to behave like it did when it was younger," says Whittel. Broccoli also contains significant levels of lutein, a carotenoid that protects the eyes and enhances brain function.

5Berries

The more colorful your fruit bowl, the better. "All berries (strawberries, blueberries, raspberries, blackberries) offer plenty of fiber, phytonutrients and antioxidants to help regenerate your youth," says Whittel. "Each type of berry features different polyphenols, such as anthocyanins in blueberries, which may improve cardiovascular health, and ellagic acid in raspberries, a phenol that may bind to certain chemicals responsible for cancer." Plus, berries are bountiful with Vitamin C, which has been proven to promote and preserve collagen in skin.

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5 Anti-Aging Foods to Add to Your Diet - Top Anti-Aging Foods for Hair, Skin, Gut Health - TownandCountrymag.com

Type 2 diabetes is a chronic condition used to be known as adult onset diabetes, but today more children are being diagnosed with the disorder, most probably because of the rising childhood obesity.

With this disorder, the pancreas either resists the effects of insulin or does not produce enough of it to maintain glucose levels, according to Mayo Clinic. There is no cure for Type 2 diabetes, but a person who has the disorder can manage it.

Insulin is a hormone that regulates the sugar inside the body. If blood sugar levels are not controlled, it can damage blood vessels, which can cause various problems to the body.

Luckily, diet can help manage blood sugar levels and enhance diabetic people's insulin efficiency, thereby lowering high blood sugar levels.

According to experts, there is food that best facilitates the process of managing blood sugar in the body, which gives surprising results. One of these food is cocoa powder, made from cocoa beans without the fat or cocoa butter.

It is most known as the main ingredient for making chocolate, but it also contains compounds that help manage diabetes. This compound is known as flavonols, a type of polyphenol that are compounds found in plants.

Studies indicate that cocoa flavanols slow down carbohydrate digestionand absorption in the gut, improve insulin production, reduce inflammation, and allows the uptake of sugar out of the blood into the muscle.

Slowing down the rate of carbohydrate absorption is crucial in starving off high blood sugar levels because carbohydrate has a pronounced effect on blood sugar levels.

Furthermore, a reviewof human studies suggests that eating dark chocolate or cocoa high in flavanols can reduce insulin sensitivity, improve blood sugar management, and reduce inflammation in diabetic people and those who do not have it.

Moreover, some studieshave shown that a higher intake of flavonols can lower the risk of type 2 diabetes.

Read Also: Look! Physics Made this Chocolatey Magic Possible

Avigdor Arad, Ph.D. of Icahn School of Medicine's instructor of medicine, endocrinology, diabetes, and bone disease said that it has to be 100% unsweetened cocoa or cocoa powder. He explains that cocoa powder contains very little sugar and is mostly made up of fiber.

Furthermore, unsweetened cocoa powder is also very low on the glycemic index (GI), a value assigned to foods based on how slowly or quickly they cause increases in blood sugar levels. Foods high in GI causes spikes in blood sugar while those low on the GI keep blood sugar levels stable.

The Academy of Nutrition and Dietetics identified other foods that are low on the GI include apples, Greek yogurt, and peanuts.

Flavanolsare commonly found in tea, red wine, blueberries, apples, pears, cherries, and peanuts. They are particularly abundant in cacao beans, which are used to make chocolates.

For many years cocoa has been studied, and it showed that it could help lower blood pressure, improve blood flow to the brain and heart, prevent blood clots, and fight cell damage.

Additionally, flavanols facilitate brain cell connections, and survival and protect brain cells from toxins or the adverse effects of inflammation.

Read more: No to Dementia: Drink Red Wine, Eat Dark Chocolates and Other Flavonoid-Rich Foods

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Treat Type 2 Diabetes by Adding This Tasty Food to Your Diet - Science Times

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