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With the easy availability of health-related information on the internet, it has become easy to get confused. Today, people have become more conscious about their health than ever.

Many of them are keeping themselves fit by following the balanced diet hacks and tips present on the internet. But this has given birth to lots of fake information and misconceptions about health and wellness. Therefore, it becomes important to consult a health expert who is qualified and can provide the right information, which is practical and logical, rather than sensational.

Today, were going to have a look at the inspirational life of Dietitian Lavleen Kaur from Chandigarh who is changing the way people think about dieting.

Dr. Lavleen Kaur is an award-winning dietitian, clinical nutritionist, and a lifestyle coach who is changing the lives of hundreds and thousands of people around the world. With over 10 years of experience in the industry, she currently provides personalized programs to clients and patients across the world through a mobile app and her clinic.

She founded the clinic Diet Insight in Chandigarh in the year 2014 on the idea of helping people realize the power of food and if the intake of can help heal prevailing lifestyle disorders like diabetes, cholesterol, hypertension, thyroid and PCOD.

She holds a masters in Food and Nutrition. Also, she completed her post-graduation in Health and Family Welfare from Punjab University. In just six years of starting her clinic, she has had over 10,000 satisfied clients from all corners of the world. Her coaching is purely based on balanced healthy food and nutrition. She believes in creating a healthy lifestyle rather than promoting quick weight loss diets, pills or use of supplements.

Through her Diet Insight Clinic, she provides various programs for patients. From common problems like weight loss, weight gain, to specific issues like kids nourishment, pre-wedding, and pregnancy care, she provides loads of personalized diet plans. Further, she posts simple and entertaining videos on Facebook and YouTube to educate the masses about various diet tips in a fun way. This helps her to connect and engage with the audience on a personal level.

She has won many accolades and awards recently for her impeccable work in the field of diet and nutrition. One such recent award is the Most Promising Youngest Dietitian by International Healthcare Awards, Malaysia, in the year 2016. She received the honors from the Bollywood diva Kareena Kapoor Khan.

Lavleen Kaur knows well how to handle her professional and personal life. Her mobile app and online consultation process gave her an ample amount of time to spend with her family and children. She is a mother while at home and a head dietitian as well as an entrepreneur when in the clinic.

Being a lifestyle coach, she also gets to interact with people who need assistance in maintaining their overall wellness. Under her Therapeutic Program, she gives consultation to special types of groups of people who are having diabetes, thyroid, or blood pressure.

Kaur handles her patients with extra care and in a professional approach. Her clients become a part of her family. She has a small team of professionally qualified dietitians and nutritionists who are available to assist people throughout their journey with them and keep them constantly motivated and goal-oriented.

In todays era, there are many dietitians and nutritionists making claims of quick and easy methods of weight loss and taking advantage of peoples emotions. While a person may lose weight following these fad diets, not only these methods are dangerous in the long run, but they deprive you of the food thats in your kitchen that your ancestors have been eating since decades. This is where Kaur steps in and educate the people to follow a diet that is sustainable. She is known for her dietary advice that does not feel like being on a diet, because there are no restrictions. She focuses on lifestyle change measures rather than counting the calories!

With her special guidance program, she helps patients to overcome such problems or diseases with the help of real food that is easily available in Indian kitchens. Her clients get results gradually as she focuses on identifying the root cause rather than suppressing the symptoms. However, the results stay permanent since no quick fixes are used. She believes that to lead a healthy lifestyle, you must focus on four aspects. These are stress, sleep, water intake, and exercise. If anyone of these is an imbalance, youre not going to see the results youre aiming for your health.

The impact of her videos on social media is incredible. People feel so connected with her that they call in just to hear her voice and give her blessings for the work she is doing. When asked on what has been her biggest achievements, Lavleens humble response was I get my reward every day when I feel the happiness of my women clients who conceive naturally, when I see my patients drop medicines, and when I see my clients spreading the learnings further in their community.

The award-winning dietitian is one of the most trusted dietitians in North India. We believe this trust comes from the connection that she is able to build with people and feel their worries. As an entrepreneur, she is trying to expand her reach to the global audience especially Indians abroad via the mobile app Diet Insight, which makes it possible for anyone from anywhere to connect with her and her team to get the advice that matters.

Link:
Lavleen Kaur, an award-winning Dietitian, Lifestyle Coach transforming lives through her unique dietary advice - The Statesman

Health & Welfare

Monday, 8 June 2020 Dr. Tore Seternes Dr. Gunhild S. Johansson Iselin Evje, M.Sc. Dr. Ragnar L. Olsen

The marine fatty acids EPA (docosahexaenoic acid) and docosahexaenoic acid (DHA) are important for both human and fish health. Together with other polyunsaturated fatty acids, they serve several important biological functions. They are building blocks of all cell membranes, regulate gene expression and are precursors of a wide range of bioactive substances that regulate inflammation and physiological processes.

The total omega-3 PUFA (polyunsaturated fatty acids) dietary requirement of salmonids including -linolenic acids (ALA), EPA and DHA, has been reported to range from 1 to 2.5 percent of the diet, depending on the species and experimental conditions. Studies determining the minimum requirement of omega-3 PUFA have been based mainly on fish growth and survival, but fatty liver, histological changes in intestine, fin erosion, gill bleeding, deformed back bone, reduced reproduction and shock syndrome have also been reported as a consequence of low n-3 PUFA in feed. PUFAs also can influence the immune system and responses in Atlantic salmon.

Several studies have documented the fate of EPA and DHA in salmon tissues such as muscle, and to a lower extent in blood and other tissues, after feeding with low or moderate amounts of these fatty acids. Atlantic salmon possess all the enzymes necessary to produce DHA from -linolenic acid, but a previous study on Atlantic salmon in freshwater indicate that the requirements of salmon for EPA and DHA at the tissue level cannot be completely fulfilled by dietary -linolenic acid. Very few studies have to our knowledge been carried out on the effects of including high levels LC-PUFA in feed to fish.

This article adapted and summarized from the original (T. Seternes et al., 2020. The level of eicosapentaenoic acid (EPA), but not docosahexaenoic acid (DHA), in blood of Atlantic salmon (Salmo salarL.) is related to formulation and concentration of EPA or DHA in feed. Aquaculture 526, 15 September 2020, 735407) reports on a study that investigated how the concentration of PUFA in blood and muscle of Atlantic salmon (Salmo salar) changed when fed four diets containing very different amounts of LC-PUFA in fresh water for 84 days.

This study was funded by the UiT The Arctic University of Norway, Norway. BioMar AS donated basic non-coated pellets for the experiment. Omega-3 concentrates used in the experiment was a kind gift from Epax AS (now FMC Health and Nutrition).

Atlantic salmon (Aqua gen Q-TRL strain) reared on a commercial diet to an average weight of 50 grams were provided by Havbruksstasjonen AS in Troms. The fish were kept in circular 300-liter tanks at Havbruksstasjonen with continuous flow of fresh water. The water temperature was about 4 degrees-C 10 days prior to the start, and was gradually increased to and kept at 10 degrees-C throughout the experiment. The fish were kept under constant 24:0 hours light:dark conditions and fed ad libitum for 6 hours per day. Water temperature, fish appetite, behavior and mortality were checked daily, while oxygen saturation was checked weekly. The fish displayed no sign of disease or mortality at the start of the experiment.

Prior to the start of the experiment a total of 610 fish were sorted and divided in four different groups of 150 fish in each except for group 1 that had 160 fish. At day zero, 10 fish were sacrificed from group 1 for registration of mean length and weight.

Non-coated experimental pellets of 3 mm were formulated and manufactured by BioMar AS, Trondheim, Norway, and fat coating of the pellets was done by Nofima AS, Bergen. Four experimental diets were prepared by adding different oils or mixtures of oils with different fatty acid composition to the pellets. The following oils were added to the feed: rapeseed oil (RO), anchoveta oil (AO), a mixture of rapeseed and anchoveta oil 60:40 (RO/AO) and an omega-3 concentrate in TG form (EPA/DHA). The amount of oil coated on the pellet was kept the same for all diets and the total fat content of the formulated pellets became approximately 20 percent. To ensure appetite and similar taste of pellets with different fatty acid composition, the pellets contained 2 percent krill meal.

For detailed information on the experimental design, diets and the feeding trial; sampling and sample preparation; fatty acid composition analyses; histology; and statistical analyses, please refer to the original publication.

We fed Atlantic salmon in the freshwater phase four diets with different fatty acid composition for a period of almost three months. The total EPA/DHA content in the oil fraction of the different diets ranged from 4.2 percent in the rapeseed oil diet formulation to 48.4 percent in the EPA/DHA diet concentrate formulation while the total omega-3 content in the oils, including ALA and DPA were from 13.9 percent to 53.8 percent.

The fish in all our groups through the experiment showed no mortality and good growth (Fig. 1). There were no significant differences in weight gain among the fish in the different diet groups demonstrating that the appetite was good and that the different oil combination in the feed did not affect the eating behavior of the fish.

The total biomass of all fish in all groups was measured at day 10 (n = 600) and at day 60 (n = 440) of the experiment. The total biomass showed an increase in the total weight of all feeding groups, from an average of 6 kg at day 10 to 14 kg at day 60. The average weight per fish, calculated from the measured biomass, was 45 grams at day 10. At day 60 the average weight per fish was 130 grams in the RO-diet and RO/AO-diet groups, and 117 grams in the EPA/DHA diet group.

Other authors have reported that high concentrations of LC-PUFA (25.2 percent) in the feed may inhibit growth of large Atlantic salmon in saltwater. We did not however observe significant reduced growth when feeding a diet containing EPA/DHA concentrate, and this may be due to the small size of the fish (50 to 150 grams). This is in line with the results reported by other researchers who included 41.8 percent LC-PUFA in diets to juvenile salmon.

The specific growth rate (SGR) from day 10 to day 60 was calculated to 1.49 in the RO diet group, 1.34 in the AO diet and EPA/DHA diet groups, and 1.44 in the RO/AO diet group. There were no statistically significant differences in weight gain between the different feeding groups. The body weight was registered for all fish sampled at all time points (n = 10) during the course of the study. At day 84 the fish fed a diet containing anchoveta oil had the lowest average mean weight of 150.3 21.7 grams, while the fish fed a diet with rapeseed oil had the highest average mean weight of 168.1 36 grams. However, there were no statistically significant differences in mean weight between the different feed groups at day 84.

The intestines of the sampled fish were checked at all time points and histopathological slides were made from the midsection of the distal gut. The histology showed only minor or no sign of inflammation or other types of damage to the intestinal tissues in the hind gut, demonstrating that the different oil blends in the feed were well tolerated by the salmon in our experiment.

During the first three weeks of the study, there was a rapid increase in the proportion of EPA in the blood of the groups fed the diets with EPA/DHA concentrate and anchoveta oil (Fig. 2). The percentage of EPA in blood increased significantly from 6.4 0.4 percent at day 0 to 19.5 0.8 percent at day 21 in the group fed with the diet containing EPA/DHA concentrate, and to 12.4 0.5 percent in the group fed the AO diet, respectively. EPA remained at approximately these levels for the rest of the study.

In the salmon fed EPA/DHA and anchoveta oil diets, an increase in the proportion of EPA in the muscle tissue was observed throughout the experiment, from 4.8 percent at day 0, to 9.3 percent at day 21, and up to 18.5 percent at day 84 in the former group. In the group fed the AO diet, EPA increased from 4.8 percent at day 0 to 9.1 percent at day 84. In the group fed the rapeseed oil diet the proportion of EPA in the muscle decreased, from 4.8 percent at day 0 to 2.0 percent at day 84. The proportion of DHA in the muscle tissue was stable in the group fed the EPA/DHA diet and remained at approximately 28 percent throughout the feed trial, while it was reduced to approximately 22 percent for the AO diet group at the end on day 84.

The high concentrations of DHA in the blood throughout the experimental period in all feeding groups independent of the concentration in the feed confirm that the main lipid class is phospholipids. These results are in line with several previously published works and demonstrate that this fatty acid is selectively retained in phospholipids even when only minor amounts are present in the feed.

The amount of EPA on the other hand appeared much less regulated. When a relatively high concentration was present in the feed such as in RO/AO diet group (10 percent), AO diet group (13.5 percent) and EPA/DHA diet group (27 percent), the blood level seemed to reflect the level in the feed. However, when a small amount is in the feed as it is in the RO diet group (1.8 percent), blood concentration is mobilized to or retained at about 5 percent during the experimental period. A different saturation level of EPA in the blood cells dependent on feed formulation may be of great importance for the biological functions of EPA in blood cells of fish.

Our study confirms that the amount of DHA is mobilized to or retained at a high level in the blood even when only small amounts are included in the feed. The level of EPA in the blood on the other hand reflected to a large degree the amount present in the diet. However, when only minor amounts were found in the feed it appeared that EPA is concentrated in the blood. The amounts of DHA and EPA in the muscle tissue during the experimental period reflected the concentrations found in the diets suggesting deposition of triglycerides in the muscle.

References available from the original publication.

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Effect of juvenile Atlantic salmon diets with different levels of PUFAs - aquaculturealliance.org

- The PREDICT Studies reveal multiple factors ranging from gut microbes, blood sugar, fat and insulin levels to exercise and sleep impact an individual's ability to achieve optimal metabolic health.

- Even identical twins respond differently to the same food; identical twins share only a third of their gut microbes.

- This ongoing study has shown that dietary inflammation varies up to ten fold in healthy adults.

- Results point to the need for personalized eating plans to sustainably combat weight and health challenges, setting the stage for artificial intelligence (AI) to help people manage their health by choosing foods that work optimally with their biology.

- ZOE, the sponsor of the study, is launching a test kit using this science to help people achieve their healthiest weight, by profiling their unique gut microbes and inflammation after meals and using AI to create a personalized eating plan.

BOSTON and LONDON, June 12,2020 /PRNewswire/ -- Health science company ZOE announced today the first published results from PREDICT, the largest ongoing nutritional study of its kind. The results, published in Nature Medicine and abstracts shared at the American Society of Nutrition show a wide range of inflammation responses after eating, even amongst apparently healthy people. Dietary inflammation is linked with increased risk for conditions such as heart disease, type 2 diabetes and obesity. The study suggests improved weight management and health could be achieved by eating food that are personalized to reduce dietary inflammation.

Professor Tim Spector, Scientific Co-founder of ZOE Health (PRNewsfoto/ZOE Health)

ZOE will launch a new test kit and app in July that uses AI to develop personalized eating plans based on a person's unique gut microbes and dietary inflammation. They have launched today a waitlist for customers eager to access the new kit.

"When it comes to weight, we've traditionally put a huge emphasis on factors we have no control over, like genetics," said Tim Spector, MD FRCP FRSB, scientific co-founder of ZOE, senior researcher of the PREDICT study and Professor of Genetic Epidemiology, King's College London, UK. "The fact is, while genetics plays a role, there are many more important factors that impact an individual's response to food and maintenance of a healthy metabolism. This study shows that achieving a healthy weight requires a scientific approach to eating that takes into account an individual's unique biology."

Study Details

Led by Professor Tim Spector and his team at King's College London and ZOE, in collaboration with Massachusetts General Hospital and additional researchers in the US, UK, Italy, Spain and Sweden,* the PREDICT-1 study recruited participants across the UK and the US. This consisted of 1,103 subjects including 660 identical and non-identical twins from theTwinsUKcohort. The study measured a wide range of markers from blood glucose, fat and insulin levels to exercise, sleep and gut bacteria (microbiome).

Every PREDICT participant attended a full hospital day at the start of the study for detailed blood measurements and testing of responses after eating set meals with carefully controlled calorie, fat, protein, carbohydrate and fiber content. They then carried out the rest of the study at home, eating a schedule of set meals and their own free choice of foods.

Story continues

Participants wore a continuous glucose monitor and activity tracker throughout the duration of the study, took finger prick blood samples to monitor blood fat levels and collected stool samples for microbiome analysis.

Despite wide variation in nutritional responses between participants, results from identical meals eaten on different days showed that individual responses to the same foods were remarkably consistent for each person.Raised levels of blood sugar and blood fat can lead to inflammatory responses via oxidative stress and lipoprotein remodelling.

"When we looked at blood sugar and fat levels across participants who ate the same meal, we could see up to ten times difference in their bodies' response," said Andrew T. Chan, MD, MPH, at Massachusetts General Hospital and Professor at Harvard Medical School. "Many people who would traditionally be viewed as healthy, showed real signs of metabolic stress after eating certain foods. By using AI to predict responses to these meals, we're able to identify a combination of foods for an individual that could reduce potentially harmful inflammatory processes that have been linked to obesity, heart disease, diabetes, fatty liver, and cancer."

PREDICT-1 study results showed:

The ZOE plan: HarnessingAI for Better Health

Using this ongoing research, the ZOE team in partnership with scientists around the world has developed a new personalized eating plan that will help you hit your healthiest weight by reducing dietary inflammation and supporting your gut. This is not a diet or calorie restriction plan. The at home test kit is based on the novel tests developed for this study but easy to use and offers insights into your unique gut microbes and dietary inflammation. Once you've tested your body, you'll be given yourinsights and a personalized program to reduce dietary inflammation and boost healthy gut microbes. ZOE's AI powered app makes following the plan easy and offers personalized scores to a large number of foods, delicious recipes and insights that teach you clever ways to continue to eat the foods you love.

The ZOE plan is currently accepting people to its 20,000 strong waitlist and will be available to early applicants this July. Register to apply here: joinzoe.com/signup.

The company is also the creator of the COVID Symptom Study app, which uses AI and symptom data to predict the spread of COVID-19 in real-time. The app has 4 million users globally, with multiple scientific papers in journals such as Science and Nature Medicine. Data from the COVID Symptom Study app confirms that people who are obese are more likely to end up in hospital with COVID-19. People living with diabetes, cancer and heart disease are also at increased risk of hospitalisation. Public health efforts are increasingly focused on reducing the health impacts of many conditions associated with poor nutrition and being overweight, including COVID-19.

About the PREDICT Studies

The PREDICT (Personalized REsponses to Dietary Composition Trial) studies are the world's largest ongoing program of nutrition research. This program of research exists to understand the role of personalized nutrition and the gut microbiome to solve complex, food related health issues including chronic disease and metabolic syndrome. The studies are led by ZOE in collaboration with researchers and scientists at Massachusetts General Hospital, Harvard Medical School, Stanford Medicine, Tufts University and King's College London.

PREDICT 1: The study included 1,103 U.K. and US participants including identical twins to understand the role of genetics and the microbiome in personal nutrition. Forthcoming scientific papers include findings on the factors that contribute to hunger and energy lulls, and post-meal fat response and its influence on dietary inflammation.

PREDICT 2: Studied 1,100 US participants and recently completed in March 2020. This study included complex microbiome profiling which has led to the discovery of a specific microbe that may determine your ability to metabolize food better. Initial findings will be published later in the year.

The next stage of the PREDICT studies will be announced soon.

About ZOE

ZOE is a health science company using data-driven research to tackle the world's health issues. By using artificial intelligence combined with digital technologies like mobile phones, ZOE enables large-scale scientific studies to tackle issues like COVID-19, dietary inflammation and the impact of nutrition on health.

Located in London and Boston, ZOE was founded by Professor Tim Spector of King's College London, machine learning leader Jonathan Wolf and entrepreneur George Hadjigeorgiou. ZOE has carried out the largest nutritional studies of their kind in the world, runs the COVID Symptom Study app with 4 million users around the world, and was named one of the Deloitte Fast 50 Rising Stars in 2019 for the company's contribution to science enabled by technology and machine learning.

For more information on ZOE's mission and science visit joinzoe.com. Find us on Instagram @ZOE.

About King's College London

King's College London is one of the top 10 UK universities in the world (QS World University Rankings, 2018/19) and among the oldest in England. King's has more than 31,000 students (including more than 12,800 postgraduates) from some 150 countries worldwide, and some 8,500 staff.

King's has an outstanding reputation for world-class teaching and cutting-edge research. In the 2014 Research Excellence Framework (REF), eighty-four per cent of research at King's was deemed 'world-leading' or 'internationally excellent' (3* and 4*).

Since our foundation, King's students and staff have dedicated themselves in the service of society. King's will continue to focus on world-leading education, research and service, and will have an increasingly proactive role to play in a more interconnected, complex world. Visit our website to find out more about Vision 2029, King's strategic vision for the next 12 years to 2029, which will be the 200th anniversary of the founding of the university.

World-changing ideas. Life-changing impact. kcl.ac.uk

Notes:

*Collaborators on the PREDICT-1 study are from:

Contact Information:

UK: Eleanor Griffiths: +44 (0)7950 335916 eleanor@joinzoe.com

US: Judy Welage: +1 917 697 9838 judy.welage@rumandco.nyc

The ZOE app and insights report (PRNewsfoto/ZOE Health)

ZOE Health, http://www.joinzoe.com (PRNewsfoto/ZOE Health)

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SOURCE ZOE Health

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Landmark Study Published in Nature Medicine and Presented at the American Society of Nutrition Shows Dietary Inflammation Varies Dramatically Among...

Consuming a balanced diet can provide you with sufficient Vitamin K

Vitamin K is a nutrient which primarily plays the role of blood clotting, and taking care of bone and heart health. The nutrient helps in preventing excessive bleeding. Vitamin K is actually a group of compounds. The most important of these compounds appears to be Vitamin K1 and Vitamin K2. Vitamin K1 is obtained from leafy greens and some other veggies. Vitamin K2 is a group of compounds that can be obtained from meats, cheese and eggs. Deficiency of Vitamin K can lead to uncontrolled bleeding.

It is quite rare for someone to have deficiency of Vitamin K. It can occur if you have the likes of Crohn's disease or active celiac disease, which affect absorption in the digestive tract. It can also occur in case of intake of drugs which can interfere with absorption of Vitamin. Heavy alcohol intake can also lead to Vitamin K deficiency.

Vitamin K can benefit the body in various ways.

1. Heart health

Vitamin K helps in preventing build up of minerals in the arteries. Mineralisation, as it is called, occurs with age. It is considered to be a risk factor for heart disease. No mineralisation in arteries helps the heart pump blood efficiently throughout the body and keeps blood pressure under control.

2. Cognitive health

Sufficient amount of Vitamin K in blood has been found to improve episodic memory in older adults.

3. Bone health

Low intake of Vitamin K may increase risk of osteoporosis. This vitamin helps in maintaining strong bones, improve bone density and reduces the risk of fractures.

Vitamin K is required for strong bonesPhoto Credit: iStock

Also read:Vitamin D Deficiency: Know The Signs And Symptoms And Why The Sunshine Vitamin Is Important For You

Also read:Keto Diet: Why Spinach And Kale Are Most Nutritious Leafy Greens For Quick Weight Loss

All in all, consuming a balanced diet including all food groups can sufficiently meet your daily requirement of Vitamin K. Dark leafy green veggies are definitely the best source of this Vitamin K and it is the best you include them in your daily diet.

An important point to note is that Vitamin K is a fat-soluble vitamin. The nutrient can be absorbed in the body in the presence of good fat sources like olive oil, ghee, coconut oil, mustard oil, etc. So consider eating these foods with some source of fat or oil.

Do not take supplements of Vitamin K unless it has been recommended by your health care expert.

Also read:High Blood Pressure Control And Other Top Benefits Of Including Leafy Greens In Diet

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.

Excerpt from:
Consume A Balanced Diet To Get Sufficient Vitamin K: Here's Why The Nutrient Is Important For You - NDTV

By: Lifestyle Desk | New Delhi | Published: June 10, 2020 9:40:13 pm Fruit juice has many health benefits. (Source: getty images)

Drinking 100 per cent fruit juice in the early years can lead to healthier diet patterns later in childhood, without adversely impacting weight gain.

In a study by Boston University, published in the journal BMC Nutrition, researchers found that drinking fruit juice meant higher intake of whole fruit as well as better diet quality through childhood and into middle adolescence.

This research provides important information showing that children who consumed about 1.5 cups of 100 per cent fruit juice per day during the preschool years tended to maintain healthier diets into adolescence than children who drank less than 1/2 cup per day during preschool, lead researcher Lynn L Moore said in a statement.

Read| ABC for health: Why apple, beetroot and carrot juice is good for immunity

In addition, over 10 years of follow-up, juice consumption within the range typically consumed by these children (1-2 cups per day), was not associated with excess weight gain during childhood, Dr Moore added.

From the study, researchers inferred that preschoolers with higher intake of 100 per cent fruit juice had significantly higher intakes of whole fruit and total fruit at 14-17 years of age than those children who consumed lesser juice.

Read| Start your day with watermelon this summer; heres why

It was further found that children with higher fruit juice intake during preschool years had significantly higher diet quality as compared to those with lower intake at all ages.

Fruit consumption, particularly whole fruit consumption, has many health benefits throughout the lifespan. Avoiding juice during these early formative years may have unintended effects on evolving dietary behaviorsThese benefits, associated with moderate intakes of 100 per cent fruit juice, were not accompanied by any adverse effects on childhood weight, the researcher said.

(With inputs from ANI)

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Originally posted here:
Drinking 100% fruit juice can have long-term dietary benefits, says study - The Indian Express

Blocked blood vessels raises the risk of heart attacks and strokes, as it limits the blood supply to the heart and the rest of the body.

It's not always easy to know whether you have high cholesterol, as there aren't any obvious symptoms.

But, there are some hidden warning signs that you should consider getting your cholesterol levels checked.

You could, however, be at risk of high cholesterol if you often have erectile dysfunction.

READ MORE: High cholesterol - having this type of body shape won't help

"A high level of cholesterol in the blood doesn't have obvious symptoms, but it can increase your risk for conditions that do have symptoms," it said.

"Also, in men, impotence may be caused by arteries affected by excessive blood cholesterol.

"Call your doctor about heart disease if you develop symptoms of heart disease, stroke, or atherosclerosis in other blood vessels, such as left-sided chest pain, pressure, or fullness; dizziness; unsteady gait; slurred speech; or pain in the lower legs.

"Any of these conditions may be associated with high cholesterol, and each requires immediate medical intervention."

Impotence may also be caused by stress, tiredness, drinking too much alcohol, and anxiety.

But, if it happens more often, it could be caused by an underlying problem.

You could lower your risk of erectile dysfunction by losing weight, if you're overweight, and by cutting back on the amount of alcohol in your diet.

Speak to a doctor if your erection problems keep happening without any obvious cause.

Meanwhile, high cholesterol may be caused by eating lots of fatty foods, or by not doing enough exercise.

Obesity, smoking, and drinking lots of alcohol, all contribute to your cholesterol levels.

Medication can help to keep your cholesterol levels in check, but it's also important to stick to a healthy diet, and to do regular exercise.

Everyone should aim to eat at least five portions of fruit and vegetables every day, as well as 150 minutes of exercise every week.

Continue reading here:
High cholesterol warning - why you should never ignore this sexual symptom - Express

Earlier this year, the UK government issued a nationwide lockdown to respond to the coronavirus crisis.

Since then, gyms have been closed and most people have been asked to stay indoors as much as possible.

While this is sure to have got in the way of many fitness plans, slimmers can still stay healthy at home.

Jessie Pavelka, fitness and wellbeing expert who has recently launched the app, JP4, shared four ways to get into shape without leaving the house.

READ MORE: Weight loss: This is the best time to eat to burn belly fat

When it comes to changing the diet, slimmers do not need to follow restrictive plans.

In fact, eating more colourful foods, such as fresh fruit and vegetables, can change the body, the expert suggested.

Jessie told Express.co.uk: "Eat. Food heals, nourishes and nurtures our bodies and our minds. It brings us together, connecting us to ourselves and the world around us.

"Colour on your plate is always a good start to eating to feel good.

With gyms closed, finding the right exercises can be more challenging.

DON'T MISS

However, slimmers should focus on making sure they move each day, no matter what they do.

"Focus on that sweat element," Jessie said. "Each day we have an opportunity to live through our bodies.

"We must make time to give ourselves the gift of movement. Whether thats 20 minutes or an hour, show up!

To stay on track, those hoping to slim down should make an effort to think about what they are doing.

He continued: "Keeping fit and healthy at home can be less about exercise, and more about motivation.

"Its like your choice of meals; we all have a general idea on what we need to eat to be healthy, but the question is why do we make those choices? Motivation starts with awareness.

Dieters can also focus on different goals each day to help get into a healthy routine.

The expert added: "So that you can clear away mental clutter and look at your choices with a clear perspective, using what I call the Four Elements can help.

"They give you a framework that enables you to show up as the best version of you, something you can engrain into your daily routine.

"Ask yourself each day if you have focused on each one, that is Eat (diet), Sweat (exercise), Think (awareness) and Connect (connection to your feelings, and others) and youre on the road to success.

Creating the right mindset will also help slimmers get the best results while at home.

By taking time to process, dieters could set themselves up for the day and it could promote healthy habits, the expert suggested.

Jessie explained: "Think and Connect are both relative to mindfulness. When we Think, it fosters heightened awareness; consideration towards our actions.

"There is great power in simply being in the moment, especially in the challenging times that we all face, so we need to stop and just focus on the 24 hours we are in.

Connection to ourselves, another person, a group (via technology perhaps) or something greater than ourselves will help you continue to retain perspective, and ultimately together we have the opportunity to achieve more.

Read the original post:
Best weight loss: Eating more of this food can help burn fat during lockdown - expert tips - Express

But is there a place for good diet and nutrition in the management of COVID-19 spread and treatment according to experts. They have argued that malnutrition severely weakens immunity, increasing peoples chances of getting ill, staying ill, and dying because of illness

President, Federation of African Nutrition Societies and the immediate past President, Nutrition Society of Nigeria, Professor Ngozi Nnam stated that though diet is not a risk factor in contracting Coronavirus, diet can help in curbing it, as it plays a significant role in helping individuals recovery process.

According to her, healthy diet is very important at this time, because consuming diet rich in food nutrients will boost the immunity. COVID-19 is a virus, with no vaccine to treat it at present, so we are relying on body immunity to fight and kill it. Some people after testing positive will receive care and days after, they will test negative, it is because their body immunity is high. Yet, some people that went to the isolation centre with them will still be receiving treatment, ten days after they are still positive.

The treatment they are getting is not for the virus, the treatment is to take care of the manifestations, as a result of the virus attacking the body system. So, the virus would be suppressed, if the individuals immune system is high, because the individual has the ability to fight back the virus.

The implication is that we should be taking adequate diet rich in nutrients that can help boost our immune system. And such nutrients are Vitamin A, B complex, D and E, because vitamins are good at boosting the immune system. And the foods that are rich in these vitamins are within reach. We have fruits and vegetable, which are often neglected in meals. So, at this time, we need to take a lot of fruits and vegetable, including avocado peer. Then, the normal legumes and cereals; all help us to grow well; rice, beans, yam very important with vegetable.

The nutritionist, nonetheless, said Nigerians should not wrongly believe that with high immune system, they cannot contract Coronavirus, good nutrition only helps to weaken the virus when it enters the body, as the high immune system will suppress and not allow it to thrive.

The professor of nutrition noted that taking unhealthy diet would lead to malnutrition, which makes the body immunity to be very low, and if such a person gets infected with COVID-19, the virus will continue to thrive and multiply in the body system, with the system unable to fight and kill it.

And the likelihood of recovery will be longer, and the person is likely to develop complications as a result of COVID-19. The numbers that are being announced is not the actual number of people that are infected with COVID-19, the number is much higher, because many people are infected without knowing, their immune system is suppressing it and there will be no manifestation of symptoms sometimes till they recover. Some may even have mild manifestation, but because they are not very sure they have it, they do not call the Nigeria Centre for Disease Control (NCDC) officials, yet they will recover, because their immune system has suppressed the virus, so that is the place of nutrition.

Mind you, we have avenues for all these nutrients, like vitamin D, just coming out during the early morning sun, the skin will synthesize enough Vitamin D from the sunlight. You dont need money for that, just stay in the sun during mid-day for 30 minutes.

Nnam said as the country continues to battle the pandemic, it is important government and all stakeholders step up nutrition advice to get people informed about healthy eating.

She noted that some Nigerians do not feed well, not necessarily because they do not have money to buy food to feed well, but because they are not well informed. They do not buy food that they can combined for adequate diet. Some will buy expensive food, thinking it will give adequate diet; it might not necessarily be, so people need to be informed.

Some people say it might be difficult for the poor to eat adequate diet, no, because not all nutritious foods are expensive. The rains are here; vegetables are cheaper in the market now. And some of the foods are still within the reach of the poor because most of the locally available foods are rich in these nutrients; the protein foods- beans and crayfish are good components, Nnam said.

Dr Patience Ikeme Ogbuli, a nutritionist, said By healthy nutrition, we mean adequate consumption of fresh fruits and vegetables, nuts, protein of high biological value, and reasonable daily calorie, less consumptions of sweet foods and beverages, and adequate intake of water daily. Safe and healthy practices that will help build immune health include limited alcohol and tobacco consumption, possibly total cut off tobacco, daily exercises, adequate sleep and less stressful lifestyle.

It is rather unfortunate that it took COVID-19 pandemic to expose the poor immune health of Nigerians. The majority of Nigerians due to insufficient finances, power failure, excessively long working hours, and lack of access to fresh fruits and vegetables depend on vendor and street foods for daily subsistence. Indomie, bread, high carbohydrate foods and snack, and sugary beverages, and low protein foods are the mainstay nutrition in Nigeria. It cannot be a mistake that hunger, malnutrition and poor unhygienic environments will kill many Nigerians before COVID-19 may find them to finish the job.

It behooves the stakeholders of our nation to consider the pandemic of hunger, starvation, and filthy environment and attack it more aggressively than the pandemic of COVID-19. The former has killed and will continue to kill more Nigerians than COVID-19.

On availability of advice on nutrition advice, Ogbuli said advice would make sense if the people have good chance of adhering to the advice. Rather, she said government should improve food supply and make them affordable. We have enough people in the nation to do the job of nutrition education. It takes job restoration, improvement in job creation, and improved wages to begin to heal the nation. She said that it is the responsibility of all stakeholders to change the picture of the pathetic nutritional status of many Nigerians, not just that of government alone.

On her part, a Clinical Nutritionist, Funmilola Wunmi Ijiwola stated that healthy food doesnt necessarily mean expensive, as the key point in achieving healthy diet is knowing the right quantity and quality of nutrients to be included in a meal.She advised Nigerians to eat seasonal foods, which are cheaper. Beans with sweet potato and grated crayfish cooked with palm oil makes an adequate diet. Also,eating avocado pear with bread and vegetable, which is now in season, are rich in fatty acid and protein. Using fruits in season as snacks also contributes to healthy eating and good health status.

She noted that malnutrition causes a general imbalance of nutrient composition in the body, its either low nutrient, which is deficiency or too much nutrient, which is excess. If their is an imbalance, the body doesnt function well and the malfunction will eventually lead to symptoms that can be corrected with adequate diet or lead to a permanent damage of some organs or system in the body.

Ijiwola also implored government to step up advocacy for good nutrition, because food is the first drugs to make the body function well and ensure good health. If our food intake is taken care of, there wont be need for treatment of disease conditions. Good nutrition is the perfect description of prevention is better than cure

Dr Abimbola Odusote, also a nutritionist stated that a virus as COVID-19 attacks the body and the body fights back to overcome it, so if the body is not healthy and the immunity is not strong, the virus would overwhelm the person.

A person can build his immune system through what he feeds his body. It cam also be through rest, reduction of stress, adequate exercise, sunlight and fresh air. This is the time to up our micronutrients, eat lots of fruits, vegetables and remove the junk foods. Those giving out palliatives should consider what are in the packs- are they packagedprocessed foods?Why not consider adding fresh fruits and vegetables to the packs? We have lots of fruits rotting away that can be put to good use.

Odusote said it is important that people learn what foods to buy with little money, which is why nutrition advice at this time is important.

View post:
COVID-19: Nutritionists counsel on advantages of healthy diet - Guardian

Now Djokovic goes deeper: In a taped interview, the world's number one ranked playertalks about how he made the decision to change his diet back in 2007 when persistentallergies left him frustrated. Then he ranked third and felt like he had tried everything, from changing his workouts toundergoing surgery on his clogged nose to help him breathe better, and nothinghelped.His persistentallergiesand mild asthma persisted, and it wouldhit himworse when he was on the court.

He tells interviewer GrahamBensinger that the change dated back to theAustralian Open, in 2007 and no matter what he triedlifting weights, biking for hours, nasal surgerynothing worked. Then, Dr. Igor Cetojevic, who was watchingDjokovic play on television noticed the problem and realized he could help the struggling star. He picked up the phone. This changed everything. He got in touch withDjokovic'sfamily through mutual friends and offered to help the young star by changing his diet, and that led to a journey of success.

As a boy, Djokovic says, he had terrible allergies and would lie in bed and feel like he was suffocating in his bed, he told the interviewer.He was suffering from a mild version of asthma and as he played it started to get worse on the court. "I got stressed because nowhere was this more pronounced than in Australia," the champ explained, and he actually had to drop out of matches due to the fact that he couldn't breathe and it led to him feeling distressed.

"Emotions and expectations and pressure [are heightened on the court], and when you mix it all together you get a formula that is ... you experience major health issues on the court. Because of it, I was retiring matches and it took me a long time to recover.

"Dr. Igor reached out to some friends we had in common and they reached out to my parents and when I met him, I did a couple of sessions and I felt really a big difference. That was when I got used to ... biofeedback. He had all this analysis and overview of my emotional body and physical body and we started slowly taking off layer by layer and going into things related to my health, and of course, the diet was one of the most integral parts of it."

Dr. Ignor ran medical tests and studies on Djokovic, which resulted in a list of food allergieshe was reacting to, particularly gluten, dairy, and refined sugar. As a result of the need for dietary improvements, Djokovic eliminated these foods from his diet and immediately felt better, he says.

Eventually, he also stopped eating red meat,and explained how the animal protein slowed him down, saying,"Eating meat was hard on my digestion and that took a lot of essential energy that I need for my focus, for recovery, for the next training session, and for the next match," Djokovic emphasized he does not eat foods that require a lot of digestion, especially in the morning when he needs all of his energy for training. Instead, he starts the day with hot water and lemon, then celery juice, and some superfood supplements.

So what does this tennis superstar noweat? Nutritious plant-based food that provides fuel and energy and plenty of protein, for all of those fans who worry that going plant-based won't provide the protein they need.

Thepro tennis star breaks down his average day of eating with interview Graham Bensinger, which consists of three liquids in the morning, hot water with lemon, celery juice, and a green smoothie. He explains the smoothie is full of superfoods, fruit, algae, and healthy supplements,and gives him "mental clarity," and helps allow him to, "feel good." Djokovic notes he eats breakfast on an empty stomach to avoid digesting food before training.

During lunchtime,the 6'3 athleteeats a light salad and enjoys adding "whole grains like quinoa, millet, wild rice, sweet potato, and regularpotato, either steamed or boiled." He says, "I like to keep thingsquite light." Dinner is more of the same.

Here is the full interview. Now you can eat like Novak.

Djokovic credits a plant-based diet for clearing his mindandsays that the key to winning matches comes down to confidence. AfterDjokovic's victorious Wimbledon match in July 2019 against his biggest rival, Roger Federer, the champion sat down with a press interviewer and discussed his diet. Djokovic does not like to label his diet because of the "misinterpretation of the word vegan", instead, he says "I do eat plant-based, and it's been for many years." He goes on to explain how his diet is one of the reasons he recovers well after a high-intensity match. "I don't have allergies that I used to have any more. And I like it."

More here:
Novak Djokovic Helped Clear his Allergies with a Plant-Based Diet - The Beet

They also believe that certain radiations are emitted when the eclipse takes place which contaminates the edibles, making them unfit to eat. However, at the same time, it must be noted that there are no actual scientific proofs for these beliefs and they simply are promoted out of fear. We list down some of the diet myths and common beliefs associated with a lunar eclipse.

Avoid cooking or eating during the duration of the eclipse

Many communities believe that Lunar eclipse can cause emission of UV rays, change of wavelength and intensity of the light radiations which may eventually make food items unfit for consumption. This is why all cooking-related activities are usually avoided and even the food is not kept out in the open during the eclipse.

Continued here:
Lunar Eclipse June 2020: Not eating during Chandra Grahan to adding tulsi leaves to food, know all about diet beliefs and myths associated with Lunar...

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