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ARIA group: Amir Hamzah Abdul Latiff, Baharudin Abdullah, Werner Aberer, Nancy Abusada, Ian Adcock, Alejandro Afani, Ioana Agache, Xenofon Aggelidis, Jenifer Agustin, Cezmi Akdis, Mbeccel Akdis, Mona Al-Ahmad, Abou Al-Zahab Bassam, Oscar Aldrey-Palacios, Emilio Alvarez Cuesta, Ashraf Alzaabi, Salma Amad, Gene Ambrocio, Isabella Annesi-Maesano, Ignacio Ansotegui, Josep Anto, Hasan Arshad, Maria Cristina Artesani, Estrella Asayag, Francesca Avolio, Khuzama Azhari, Ilaria Baiardini, Nissera Bajrovi, Petros Bakakos, Sergio Bakeyala Mongono, Christine Balotro-Torres, Sergio Barba, Cristina Barbara, Elsa Barbosa, Bruno Barreto, Joan Bartra, Eric D. 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Walter Canonica, Arnaldo Capriles-Hulett, Luis Caraballo, Vicky Cardona, Kai-Hakon Carlsen, Jorge Caro, Warner Carr, Fredelita Carreon-Asuncion, Ana Maria Carriazo, Thomas Casale, Mary Ann Castor, Elizabeth Castro, Lorenzo Cecchi, Alfonso Cepeda Sarabia, Ramanathan Chandrasekharan, Yoon-Suk Chang, Victoria Chato-Andeza, Lida Chatzi, Christina Chatzidaki, Niels H. Chavannes, Yuzhi Chen, Lei Cheng, Tomas Chivato, Ekaterine Chkhartishvili, George Christoff, Henry Chrystyn, Derek K. Chu, Antonio Chua, Alexander Chuchalin, Kian Fan Chung, Alberto Cicern, Cemal Cingi, Giorgio Ciprandi, Ieva Cirule, Ana Carla Coelho, Jannis Constantinidis, Jaime Correia de Sousa, Elisio Costa, David Costa, Mara del Carmen Costa Domnguez, Andr Coste, Linda Cox, Alvaro A. Cruz, John Cullen, Adnan Custovic, Biljana Cvetkovski, Wienczyslawa Czarlewski, Gennaro DAmato, Jane da Silva, Ronald Dahl, Sven-Erik Dahlen, Vasilis Daniilidis, Louei Darjazini Nahhas, Ulf Darsow, Frdric de Blay, Eloisa De Guia, Chato de los Santos, Esteban De Manuel Keenoy, Govert De Vries, Diana Deleanu, Pascal Demoly, Judah Denburg, Philippe Devillier, Alain Didier, Maria Dimou, Anh Tuan Dinh-Xuan, Ratko Djukanovic, Dejan Dokic, Margarita Gabriela Domnguez Silva, Habib Douagui, Nikolaos Douladiris, Maria Doulaptsi, Grard Dray, Ruta Dubakiene, Stephen Durham, Mark Dykewicz, Didier Ebo, Natalija Edelbaher, Patrik Eklund, Yehia El-Gamal, Zeinab A. El-Sayed, Shereen S. El-Sayed, Magda El-Seify, Regina Emuzyte, Lourdes Enecilla, Heidilita Espinoza, Jess Guillermo Espinoza Contreras, John Farrell, Lenora Fernandez, Antje Fink Wagner, Alessandro Fiocchi, Wytske J. 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Simons, Juan Carlos Sisul, Brigita Sitkauskiene, Ingelbjorg Skrindo, Tanja Sokli Koak, Dirceu Sol, Talant Sooronbaev, Manuel Soto-Martinez, Milan Sova, Franois Spertini, Otto Spranger, Sofia Stamataki, Lina Stefanaki, Cristiana Stellato, Rafael Stelmach, Peter Sterk, Timo Strandberg, Petra Stute, Abirami Subramaniam, Charlotte Suppli Ulrik, Michael Sutherland, Silvia Sylvestre, Aikaterini Syrigou, Luis Taborda Barata, Nadejda Takovska, Rachel Tan, Frances Tan, Vincent Tan, Ing Ping Tang, Masami Taniguchi, Line Tannert, Jessica Tattersall, Maria do Ceu Teixeira, Carel Thijs, Mike Thomas, Teresa To, Ana Maria Todo-Bom, Alkis Togias, Peter-Valentin Tomazic, Sanna Toppila-Salmi, Elina Toskala, Massimo Triggiani, Nadja Triller, Katja Triller, Ioanna Tsiligianni, Ruxandra Ulmeanu, Jure Urbancic, Marilyn Urrutia Pereira, Martina Vachova, Felipe Valds, Rudolf Valenta, Marylin Valentin Rostan, Antonio Valero, Arunas Valiulis, Mina Vallianatou, Erkka Valovirta, Michiel Van Eerd, Eric Van Ganse, Marianne van Hage, Olivier Vandenplas, Tuula Vasankari, Dafina Vassileva, Maria Teresa Ventura, Ccilia Vera-Munoz, Dilyana Vicheva, Pakit Vichyanond, Petra Vidgren, Giovanni Viegi, Claus Vogelmeier, Leena Von Hertzen, Theodoros Vontetsianos, Dimitris Vourdas, Martin Wagenmann, Samantha Walker, Dana Wallace, De Yun Wang, Susan Waserman, Magnus Wickman, Sian Williams, Dennis Williams, Nicola Wilson, Kent Woo, John Wright, Piotr Wroczynski, Paraskevi Xepapadaki, Plamen Yakovliev, Masao Yamaguchi, Kwok Yan, Yoke Yeow Yap, Barbara Yawn, Panayiotis Yiallouros, Arzu Yorgancioglu, Shigemi Yoshihara, Ian Young, Osman B. Yusuf, Asghar Zaidi, Fares Zaitoun, Heather Zar, Mario Zernotti, Luo Zhang, Nanshan Zhong, Mihaela Zidarn, Torsten Zuberbier, Celia Zubrinich.

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Is diet partly responsible for differences in COVID-19 death rates between and within countries? - BMC Blogs Network

Highlights

Come summers and our eyes hover in search of juicy and pulpy mangoes; but for some reason over the years mangoes have gained an ill-repute in the world of health and nutrition. Many people, who are trying to lose weight, are unsure of mango's impact on their regime. There are myths that mangoes induce weight gain. Fact: any food in excess could lead to weight gain. Mangoes, if consumed in moderation, are perhaps one of the best things you can include your diet.

Experts often recommend eating local and seasonal fruits, and in this season - when you are seeing mangoes all across you - it would be a crime of sorts to give it a miss. Mangoes are replete with nutrients such as fibre, vitamin C, vitamin A and beta carotene. It also helps boost gut health and keeps cholesterol in check. In other words, there is absolutely no reason to fear the mangoes. You can tuck into it raw, or you can combine its goodness with other nutritious foods, say for instance sprouts.

(Also Read:11 Best Raw Mango Recipes | Kaccha Aam Recipes | Easy Raw Mango Recipes)

Mangoes are replete with nutrients such as fibre, vitamin C, vitamin A

Moong dal sprouts are profuse with protein, fibre and immunity-boosting antioxidants. Protein helps keep you satiated, if you are satiated you do not feel hungry soon, you eat in moderation and thus reduce chances of calorie overload.

(Also Read:16 Benefits Of Sprouting And The Right Way To Do It)

Moong dal sprouts are profuse with protein

Here is a delectable recipe mango and moong spout salad that is sure to amp up your breakfast spread.

The best bit about this salad is that you can customise it the way you want, add and omit ingredients according to your will. This not only makes for a satiating breakfast but also give you an energetic kick-start to the day.

Try this easy-peasy breakfast recipe at home and let us know how you liked it in the comments section below.

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

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

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High Protein Diet: Amp Up Your Breakfast With This Mango And Moong Sprouts Salad - NDTV Food

Nothing drives me crazier than seeing and hearing people be misinformed when it comes to nutrition.

In fact, it is dangerous that so many of us have been fed diet tips that are categorically wrong, have no context and are often purely designed to sell a rubbish product.

I hate the word diet as it is synonymous with a short term solution and something that is never sustainable. if you want it to work long term, it needs to involve real food and it needs to be something you can maintain forever.

We all need to stop looking for a quick fix or magic bullet that simply does not exist.

With this in mind, here are 5 pieces of diet advice I constantly see, hear and read that are absolute garbage.

Carbs get a pretty bad rap when it comes to weight loss, especially when diets like keto really grew in popularity. You dont need to cut carbs out altogether if you want to lose weight and in fact, I highly recommend that you dont.

Carbs are a macronutrient that give us energy, theyre our bodies preferred fuel source and complex carbs contain fibre and release energy slowly to keep our blood sugar levels stable.

The 28 by Sam Wood approach to carbs is all about balance. We enjoy bread, pasta and rice, we just make sure we focus on complex, good quality carbohydrates that form part of a healthy, balanced diet.

Unless youre an endurance-based athlete or you train for hours every day, youre probably not burning as many calories as you might think.

Especially if you sit at a desk from 9-5. Regardless of whether or not you smashed a morning HIIT session, if you then sit for the remainder of the day and make multiple trips to the pantry for a Tim Tam, you probably wont be in a calorie deficit.

The reason shake diets work, short term is that theyre extremely low calorie. However, youre usually not losing fat.

These quick fixes result in a loss in water weight and often muscle too which sucks people into thinking that theyre the perfect solution.

In many instances, you end up putting the weight back on... and then some.

Mindless snacking can absolutely hold you back from achieving your weight loss goals, however eating small, healthy snacks can be a great way to curb your hunger, keep a handle on your portion sizes and encourage you to make better food choices

If you avoid snacking and end up completely ravenous, youre far more likely to overeat at your main meal times or give in to less healthy options.

The sugar industry did a great job in hiding the starring role sugar plays in weight gain, amongst other negative health effects.

Instead, fat became the enemy and clever marketing tools drilled into us that going low-fat was the way to go. That simply isnt true. Low-fat options go through additional processing to make them low fat.

This often involves adding sugar or other additives to replace the flavour and mouthfeel of the fat. Good fats promote satiety, releasing hormones that give you that satisfied feeling and stop you from overeating.

All of these popular, quick-fix solutions never work long term. Theyre restrictive, theyre not enjoyable and theyre simply not sustainable.

The good news is that you can lose weight, keep it off and actually enjoy the process without needing to go on a diet. Eat real food, be mindful of your portion sizes, move your body every day and remember- food is to be enjoyed, not counted.

For more tips on home fitness and nutrition, check out 28 by Sam Wood. 28 minutes a day and all you need is your phone. Join the complete at-home training, nutrition and mind program.

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Sam Wood reveals 5 of the worst diet tips for weight loss in 2020 - 7NEWS.com.au

Today Crawford County enters the Green Phase of reopen Pennsylvania.

The good news is, a lot of the things you used to do with your spare time, you can go back to doing once again. The bad news is attending live professional sporting events is not on that list.

So while you may get lucky enough to sit in the sun for a recreational softball game or even a 19-under summer baseball competition, you are still stuck to mostly television replays to watch the pros.

With that in mind, lets keep making the food we can enjoy these replays with.

Today we are going to hit Talladega Superspeedway in Alabama. As NASCAR fans know, Talladega is one of two tracks where restrictor plates are mandatory the other is Daytona International Speedway. Most NASCAR drivers will tell you that these restrictor plates are responsible for the big one, a frightening looking wreck that occurs seemingly every restrictor-plate race that takes out multiple cars.

Well, Talladega decided to use thatawe-inspiring nameand created its own The Big One to sell at concession stands. With pulled pork, ground beef, two types of cheese and more turned into a giant deep-fried meatball, this baby will wreck your diet in one sitting.

Here is what you will need: 4 ounces of smoky pulled pork; 4 ounces of shredded mozzarella cheese; 4 ounces of shredded pepper Jack cheese; 11/4 cups of your favorite BBQ sauce; 2 teaspoons of Montreal steak seasoning; 1 teaspoon of salt; 1/4 cup of onion, finely chopped; 11/2 tablespoons of fresh parsley, finely chopped; 2 pounds of ground beef; 3 eggs, beaten; 3 cups of panic bread crumbs; vegetable oil; 1/4 pound of thin spaghetti, cooked and drained (optional).

To start, combined the pork, mozzarella, pepper Jack and 1/4 cup of the BBQ sauce in a large bowl and mix to blend. Now shape the mixture into four equally sized balls and refrigerate for 5 minutes.

Now, in a large bowl, combine the steak seasoning, salt, onion and 1 tablespoon of the parsley and blend it together. When combined, add in the ground beef and mix lightly to incorporate the seasonings into the meat. When ready, divide the beef into four equal parts.

When the five minutes is up on the pork mixture, take and form the beef mixture into a patty. Put the pork ball in the center of the patty and then wrap the beef around it. Seal and pat smooth, and then refrigerate the entire meat ball for 10 minutes.

When the meatballs are ready to cook, preheat your oven to 350 degrees and get your oil hot in an electric deep fryer. If you do not have a deep fryer, you can use a large pot on you stove top and you want to aim for your oil temperature to be in the 400 to 450 degree range.

Now, pour the beaten egg into a shallow dish and put the bread crumbs in another shallow dish. Dip a meatball into the egg and coat evenly. Move the meatball to the breadcrumbs and coat evenly. Repeat this step a second time until the meatball is coated in the bread crumbs.

When all four are ready, put them one at a time into the hot oil. until the breading turns a golden brown usually around one minute. Carefully remove the meatball, drain and then transfer to a baking sheet. Repeat for the remaining meatballs. When all the meatballs are done, put in the oven and bake for 60 to 70 minutes until the meatballs are fully cooked.

When ready to serve, put each meatball in a bowl and top each with 1/4 cup of BBQ sauce. If opting for the spaghetti, twirl some onto a fork and then stick it in the meatball. Sprinkle with remaining parsley and eat.

The race I chose for this one was the May 3, 1987 Winston 500 at Talladega.

Davey Allison won the race after leading 101 of the 178 laps. But i picked this race for a pair of incidents that had nothing to do with the checkered flag.

The later of the incidents occurred on Lap 22 of the race when Bobby Allison ran over debris on the track cutting a tire. The tire exploded and the car went airborne into the catch fence, shearing off about 100 feet of the safety structure.

The other incident occurred on April 30 when Bill Elliott won the pool with a speed of 212.89 miles per hour. It set a record that still stands as the fastest lap in NASCAR history. And speeds for the race itself were in the 210 mph range.

These two specific incidentsboth occurring on the same race weekend led to NASCAR adopting restrictor plates at its two super speedways (Daytona, where Elliott set the speed record in Feb. of 1987 at 210.364 mph, and Talladega) where cars were surpassing 210 mph. The very next year with restrictor plates, qualifying speeds were under 200 mph at both tracks and have averaged around 191 mph in the 125 races at the two tracks since 1987.

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FLAVORS OF THE GAME: 'The Big One' will wreck your diet, but it's worth it - Meadville Tribune

Commentary Commentary

During these stressful times, if you find yourself reaching into the pantry of your past, you're probably not alone.

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PITTSBURGH, Pennsylvania: Have you noticed grabbing an extra bag of chips at the supermarket?

Or eating more frozen dinners than you used to? Or even eating snacks that you havent eaten since you were a little kid?

The COVID-19 pandemic has upended nearly every facet of our daily lives, from how we dress, to how we work, to how we exercise.

Its also changing the way we eat.

MORE PACKAGED FOOD

One recent survey by the International Food Information Foundation found that 42 per cent of respondents indicated theyre purchasing more packaged food than they typically would and less fresh food.

Sales of frozen pizza have almost doubled. Sales of frozen appetisers and snacks are over a third, while ice cream sales have increased 36 per cent.

According to Uber Eats, the most common food delivery order in the United States has been french fries, while the most popular beverage has been soda.

To me, these foods have one thing in common: Theyre the stuff we ate as kids.

Why might grown adults be reaching back into the pantry of their pasts? What is it about a pandemic that makes us feel like were teenagers at a sleepover?

The reasons are deeply rooted.

STRESS EATING

At its core, the purpose of food is to nourish. Of course food provides us with the necessary energy and balance of vitamins and minerals to power and fuel the body.

But anyone whos reached for a pint of Ben and Jerrys after a particularly stressful day will know that nourishment is about more than nutrition.

During periods of stress, people tend to eat more and show a greater preference for higher calorie foods. The sweeter and saltier the better.

Regardless of hunger, a tasty snack can feel comforting. Theres evidence to suggest that highly palatable foods, especially those high in fat and sugar, may elicit a response in the brain that is similar to the response from opioids.

Yes, a delicious slice of rich chocolate cake can be just as good as drugs.

We tend to call many of these foods comfort foods, but the definition of comfort food is a bit slippery. Food is deeply personal.

The foods that comfort people depend on their cultural background, taste preference, and personal experience. We know, however, that food can induce feelings of nostalgia that transport us back to simpler times.

SOME COMFORT

So perhaps its no surprise that, during a period of uncertainty that has many of us desperate for some relief and comfort, the foods of our childhood can act as a salve.

For some of us, that bowl of Lucky Charms isnt just a sweet treat; its a reminder of days gone by, a time of safety and stability.

Theres nothing inherently wrong in finding temporary relief from chaos and uncertainty through food. But its probably best to view these changes in eating behaviour as a temporary habit during a weird time.

After all, a diet rich in macaroni and cheese and chicken nuggets doesnt exactly set our bodies up for long-term success.

As peoples lives start to regain some sense of normalcy, diet can actually be a major part of the equation. Returning to a more health-conscious diet could be part of reestablishing your previous routines.

And if youve never been able to find the time to prioritise healthy eating, now could actually be a good opportunity to start laying the groundwork for habits that become the new normal.

Download our appor subscribe to our Telegram channel for the latest updates on the COVID-19 outbreak: https://cna.asia/telegram

Carli Liguori is Instructor of Nutrition and Behavior Change, University of Pittsburgh. This commentary first appeared in The Conversation.

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Commentary: Our coronavirus diets and what's behind the urge to eat like kids - CNA

Express News Service

Platelets are some of the smallest cells in the bloodstream that protect the body from excessive loss of blood, in case of an injury. These cells look like plates in their non-active state. In the case of a wound, these cells travel to the site of injury and bind the damaged blood vessels, thereby forming a blood clot. In its active state, the platelets develop tentacles like a spider.

There are various reasons why ones platelet count may be low. It can be caused by viral infections, vitamin deficiencies and aplastic anaemia or even a drug-induced state as in the case of chemotherapy.Now, that you know how important platelets are, you certainly dont want your count to be low, at any time. Here are a few food options that you can incorporate into your routine to improve your platelet count:

Papaya leaf juice/extract:It has the ability to increase platelet production, which takes place in the bone marrow. Papaya leaf extract has been shown to increase arachidonate 12-lipoxygenase in the body and this particular enzyme promotes platelet production with an increased number and differentiation of megakaryocytes.You could wash the leaves, take out the centre vein and crush the leaves in a grinder, add a little bit of water and consume every six hours daily. Half cup, thrice a day, is advised.

Wheatgrass:Wheatgrass is rich in chlorophyll, which helps to renew red blood cells, white blood cells and platelets. Drink around 50 ml of fresh wheatgrass juice or mix a teaspoon of wheatgrass powder in a glass of water and consume in order to increase the low platelet count.

Sesame oil:The cold-pressed oil version is beneficial in increasing platelet count. Sesame oil has properties that can raise platelet levels naturally. It helps in reducing free radical damage, inflammation in the body, and helps improve blood circulation. Drink around one tablespoon of high-quality cold-pressed sesame oil at least once a day. It can be rubbed externally on the lymph node areas as well several times a day to help increase platelet count. In addition to this, cold-pressed sesame oil can be used for cooking.

Amla:Indian gooseberry/amla is a rich source of Vitamin C that helps in increasing the immunity as well as the platelet count. It is advisable to drink 150 ml of fresh salsa juice or mix a teaspoon of amla powder in a glass of water, and have it once a day.

Omega-3 fatty acid:Omega-3 fatty acid-containing foods include fish, eggs, walnut, flaxseed and flaxseed oil, tuna and wild salmon, etc. Omega-3 fatty acid foods boost the immune system and can naturally increase your platelets.

Pumpkin:Pumpkin is a vital food to improve low platelet count. It is a good source of Vitamin A that supports the bone marrow for proper platelet development. It also regulates the proteins produced in the cells, which is important to raise the platelet level. You can consume pumpkin soup/juice once a day.

Beetroot:This is one of the best dietary methods of increasing platelet count. Being high in natural antioxidants and homeostatic properties, beetroot can not only raise haemoglobin levels, but also your platelet count within a few days. Incorporate it in smoothie form or salad form to get maximum benefits.

Aloe vera:Aloe vera gel stimulates macrophages that combat viruses and other foreign bodies. The antioxidant of aloe vera also makes it an effective remedy for increasing low platelet count.

Deepika RathodThe writer is a clinical nutritionist with a focus on healthy lifestyle choices

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Here's what you can add to your diet to maximise self-defence - The New Indian Express

A group of doctors wants to overhaul the National Health Service (NHS) (Photo: Adobe. Do not use without permission)

The NHS is 'collapsing' under the weight of chronic diseases many of which could be prevented and treated by addressing diet and lifestyle factors, according to a doctor.

Dr. Alicja Baczynska, a Specialist Registrar in Geriatric Medicine, says the current state of the healthcare system - which seeks to treat chronic illness rather than prevent it - is causing frustration and disillusion among an increasing number of NHS doctors and staff.

The doctor is leading a campaign - alongside Consultant Haematologist, Dr. Shireen Kassam - calling on the government to implement new legislation aimed at overhauling the healthcare system, and focusing on disease prevention.

"It is unacceptable that the NHS is collapsing under the weight of chronic disease, the majority of which could be prevented and treated by addressing diet and lifestyle factors," Dr. Baczynska said in a statement sent to Plant Based News.

"An increasing number of NHS doctors and staff are frustrated and disillusioned by the prevailing healthcare system, which acts to treat chronic illness rather than prevent it in the first place.

"Many are now turning to a field of medicine termed 'lifestyle medicine' in which illness is prevented, treated, and oftentimes reversed by addressing the root cause; that is diet and lifestyle."

In a bid to overhaul the health system, more than 100 NHS doctors have written an open letter to the government urging it to promote a 'fair, sustainable, and healthy food system' via a raft of legislative measures.

The doctors - led by Dr. Baczynska and Kassam - say the UK's current food environment is 'fuelling an epidemic of chronic disease, within this country associated with unhealthy diets' and that widespread dietary change 'must urgently be made to both prevent these diseases and reduce the death toll from future pandemics, as fatalities from Covid-19 have stood ahead of many comparable countries'.

They want to shift the NHS focus from a reactive healthcare system to one that prevents chronic illness using diet as a key tool. Their proposals include increased taxation of high fat and salt foods, a new tax on food produced using ingredients derived from industrial animal agriculture.

They want the ban on junk food advertising to be accelerated and made total, banning such advertising even after the watershed, alongside the introduction of subsidies to support the UK population in adopting a predominantly whole food and plant-based diet for both human and planetary health.

They are calling on politicians to promote a plant-based food system through the adoption of Conservation Agriculture (No-Till) systems to lower carbon emissions and reduce the risk of entering a post-antibiotic era, and to protect the oceans by discouraging over-fishing and reducing the reliance on fish consumption, finding alternate sources of long-chain omega-3 fats.

Finally, they want healthy, sustainable eating encouraged through the reintroduction of public sector catering in schools and hospitals.

Read more:
Diseases Which Could Be Prevented By Plant-Based Diets Are Crippling NHS, Says Doctor - Plant Based News

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The ongoing coronavirus pandemic has some looking for ways to keep their immune systems in tip-top shape, and theres evidence that vitamin D can help with exactly that. But taking too much of this dietary supplement can be dangerous, doctors warned in a paper published earlier this month in the British Medical Journal.

Medical professionals already know that vitamin D helps to strengthen bones, and the supplement has also been said to regulate cellular functions throughout the body. And in relation to the novel coronavirus, there are some trials underway to study the effectiveness of vitamin D on hospitalized COVID-19 patients, such as one in Spain.

To date, however, there are no clinical studies that show the effectiveness of vitamin D, or any other supplements or vitamins, to treat the coronavirus.

CLICK HERE FOR COMPLETE CORONAVIRUS COVERAGE

Though vitamin D is essential for good health, there is no strong scientific evidence to show that very high intakes (i.e., mega supplements) of vitamin D will be beneficial in preventing or treating COVID-19, doctors from the United Kingdom, the United States and Ireland wrote in the paper titled Vitamin D and SARS-CoV-2 virus/ COVID-19 disease.

There are evidenced health risks with excessive vitamin D intakes, especially for those with other health issues such as a reduced kidney function, they added.

Just like everything else, taking too much of something is not a good thing. Vitamin D has lots of benefits but taking too much vitamin D can also cause problems, Dr. John Whyte, the chief medical officer for the healthcare website WebMD, told Fox News.

Dr. John Whyte, the chief medical officer of the health care website WebMD, echoed the 21 doctors who wrote the paper.

Just like everything else, taking too much of something is not a good thing. Vitamin D has lots of benefits, but taking too much vitamin D can also cause problems, Whyte, who was not involved in the paper, told Fox News in an email.

The biggest issue relates to calcium and its relationship to vitamin D. Too much vitamin D may result in too much calcium, which could result in kidney stones, he explained.

VITAMIN D LEVELS MAY IMPACT COVID-19 MORTALITY RATES, STUDY CLAIMS

More often, people develop abdominal discomfort or nausea when calcium gets too high. You might also feel like youre thirsty a lot. Over the years, Ive seen some patients develop constipation from taking too much vitamin D on a daily basis. It can also make you more tired and cause muscle and bone pain. Bone pain can be concerning because vitamin D plays an important role in bone health. Too much vitamin D can actually cause bone loss and that might make you more likely to develop a fracture, he continued. So I dont recommend people take megadoses. Moderation is always a good thing.

The news comes after a research team led by Northwestern University discovered a strong correlation between vitamin D deficiency and mortality rates from the coronavirus.

The researchers -- who analyzed data from hospitals and clinics across China, France, Germany, Italy, Iran, South Korea, Spain, Switzerland, the United Kingdomand the United States -- found that patients from countries with high COVID-19 mortality rates, such as Italy, Spainand the United Kingdom, had lower levels of vitamin D compared to patients in countries that were not as severely affected.

The researchers also found a strong correlation between vitamin D levels and cytokine storm, which is a hyperinflammatory condition caused by an overactive immune system.

"Cytokine storm can severely damage lungs and lead to acute respiratory distress syndrome and death in patients," Ali Daneshkhah, a postdoctoral research associate at Northwestern's McCormick School of Engineering, said in a statement. "This is what seems to kill a majority of COVID-19 patients, not the destruction of the lungs by the virus itself. It is the complications from the misdirected fire from the immune system."

However, not unlike what Whyte said and the authors of the paper published this month in the British Medical Journal, the scientists also cautioned against hoarding vitamin D supplements.

VITAMIN D AND THE CORONAVIRUS PANDEMIC: SHOULD YOU TAKE IT?

"While I think it is important for people to know that vitamin D deficiency might play a role in mortality, we don't need to push vitamin D on everybody," Northwestern's Vadim Backman, who led the research, said in a statement. "This needs further study, and I hope our work will stimulate interest in this area. The data also may illuminate the mechanism of mortality, which, if proven, could lead to new therapeutic targets."

Fox News's Christopher Carbone contributed to this article.

Read more from the original source:
Taking vitamin D amid coronavirus: Doctors warn against 'megadoses' of the dietary supplement - Fox News

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Like folk stories of old, the raw food diet has been making the rounds for more than 100 years and continues to be buzzworthy today.

For followers, the diet is a lifestyle, not just a way of eating. They believe consuming mostly raw foods is a pathway to optimal health.

But health experts are raising red flags. They caution that sticking to a diet of raw foods could negatively impact your long-term well-being.

Lets do a deep dive into the raw food diet basics, including its advantages, disadvantages, and more.

The raw food diet (aka raw foodism) consists of eating only or mostly raw and unprocessed foods. Theres some flexibility though. In a raw food diet, 70 percent or more of the food you eat is raw.

Theres some debate, but generally a food thats never been heated above 104F (40C) to 118F (48C) is considered raw. For this diet, foods should also be unrefined, unpasteurized, and pesticide-free.

Several preparation methods jive well with the raw food diet. Juicing, (raw) souping, blending, dehydrating, soaking, and sprouting are commonly used techniques. Basically anything that doesnt require heating the food.

Raw food diet staples include whole food, plant based fare. Unsurprisingly, raw foodies are often also vegetarian or vegan. So it makes sense that fruits, vegetables, nuts, and seeds dominate the raw grocery list. Soaked or sprouted grains and legumes can also make the cut.

Ultimately, you do you, some peeps include raw eggs, dairy, fish, and meat in their diets.

Advocates for the raw diet are usually against taking supplements. They assert that your body gets all the nutrients it needs from the wholesome food that youre enjoying.

A raw diet doesnt need to be a raw deal! It can be chock-full of flavor, texture, and complexity.

Let this sample raw, vegan menu inspire you. Adjust it to fit your needs and tastes.

The answer is both. Research shows both cooked and raw foods are good for you, and nutritional value varies by food and preparation method.

Raw foodies believe the process of heating destroys the nutrients and natural enzymes found in food, thus preventing you from reaching peak dietary wellness.

Science doesnt support this. Cooking decreases some nutrients, but increases others. Cooking also destroys harmful bacteria and other undesirable compounds.

Here are the deets:

Its true that high heat can destroy some enzymes. But the acids in your belly can do the same thing. Think of them as your guts DIY juices, theyre responsible for digestion and energy production.

Cooking lowers some nutrients in foods, especially water-soluble ones like vitamin C and B vitamins. But, cooking gives other nutrients a boost. For instance, lycopene and beta-carotene are more easily absorbed by your body when heated first.

Cooking foods eliminates a lot of bad for you stuff you, like bacteria. Heating grains and legumes also reduces dangerous levels of mineral-absorbing lectins and phytic acid. More on this in a second.

Some raw foods arent safe to eat like that day-old sushi buffet in the airport.

Food safetys a bigger concern for raw diets that include raw, unpasteurized, or undercooked animal products.

Even if youre sticking strictly to plant foods, though, you need to be careful. Raw fruits and veg have been known to carry harmful bacteria like E. coli. Always wash produce thoroughly before eating it.

Cooking destroys toxins, bacteria, and other germs that may be lurking in your food. (Buh-bye food poisoning!)

So how does the raw food diet stack up nutritionally?

A raw diet packs in tons of fresh fruits and vegetables, which means vitamins, minerals, and fiber galore. It features nuts, seeds, and oils that provide plenty of healthy fats. On top of all this, fresh raw foods are more hydrating than their cooked counterparts.

Because raw foodism emphasizes unprocessed foods, it minimizes the amount of nonessentials in your diet. Manufactured food often contains ingredients linked to poor nutrition. (Think sugar, excess salt, those weird chemical additives you cant even pronounce.)

If youre into volumetrics, youll like that the raw food diet tends to be low in calories. All those fruits and veggies give a lot of slow-burning bang for the caloric buck. This means you may be able to eat a bigger quantity of food than on other diets.

Despite all that loveliness, your system can take a real hit from being on a raw diet.

The diet tends to be low cal, so eating enough each day to satisfy your caloric needs can be challenging. This is partly because plant foods have fewer calories to begin with, and partially because raw foods are less digestible, so its harder for your body to grab the calories that are available.

In fact, studies show that you get way fewer calories from some foods when theyre raw.

That digestibility issue also means you leave many of the raw foods nutrients and antioxidants on the table, so to speak. Cooking boosts the digestibility and nutrient-absorbability of many foods.

Lastly, raw food diets can be unbalanced. They have a habit of going heavy on the fats (nuts and oils) and sugars (fruit) while being light on protein. So, raw diets risk being calorie- and nutrient-deficient.

If you take up a raw vegan diet, it just gets more tricky. In addition to the deficiencies common to the regular raw diet, you run extra risk of not getting enough calcium, vitamin D, or vitamin B-12.

The raw food faithful believe this diet has many benefits. These include:

Research only supports some of these claims. Heres what we know.

Research shows the raw food diet is linked to having less body fat and to losing larger amounts of body fat. The study found that 15 percent of men and 25 percent of women on the raw food diet were underweight. It also showed that, after switching to a raw diet, men and women lost an average of 22 to 26 pounds.

The study also revealed that low body weight from such a diet can mess with a womans menstrual cycle. From the same study, 70 percent of women on the raw food diet experienced period disruption and nearly a third stopped getting their periods, known as amenorrhea.

What goes in must come out, the basic GI formula. The high fiber and water content of raw diets can help your bodys digestive processes. This can reduce inflammation in your gut, improve your bodys ability to use food more efficiently, and help with waste elimination.

Theres some evidence that the limited calorie and protein intake of a raw vegan diet may lead to low bone density or osteoporosis. Other research found that maintaining a raw diet for a long time can increase your risk of tooth erosion.

In addition to your nutritional wellbeing, the raw food diet impacts other important health markers. Following a raw food diet may lower your blood cholesterol and triglyceride levels. It can also drop your HDL cholesterol (the good kind of cholesterol), vitamin B-12, and iron to undesirable levels.

A raw diet often has a smaller lifetime carbon footprint compared to other diets. This is largely due to its focus on plants rather than animals. Raw food dieters also tend to value other sustainability ideals, like eating locally sourced food and minimizing food waste.

Becoming a raw fooditatrian could potentially save you a wad of cash. Savings can be traced to:

By sparing all those animals from your chow line, your grocery costs may shrink. Studies have repeatedly shown plant based diets to be cheaper than meat based diets.

By not cooking your food (or having to refrigerate it as much), your energy bill is likely to downsize as well. Food prep and storage is a huge portion of home power bills. Depending on your cooking method, appliance type, and fuel sources, etc., going raw can reap major savings per year.

Though probably safe in the short run, its not a safe and sustainable practice long term.

Following a raw diet lifestyle is linked to nutritional deficiencies. If your raw diet is nutritionally lacking (chances are that it is), your body will burn through its vitamin and mineral reserves. These deficiencies can lead to health problems down the line.

Supplementation can help your body replenish nutrient stores. But its unlikely to fully compensate for your diets shortage of calories and protein.

People with certain health conditions should be wary of a raw food diet. For example, if youre pregnant or have a compromised immune system this might not be a suitable regimen. Talk to your healthcare provider before jumping on the raw bandwagon.

Not gonna lie. The raw food diet lifestyle may be a challenge to keep up. Several things factor in.

First, food choices can be limited. Yes, there are lots of options to pick from on that list at the top of this article. But that might get old fast. Also, depending on the season and your location, it may be harder to get your hands on a variety of raw diet-compatible foods.

Even if you dont find the food options limited, they may be limiting. Dining in restaurants or with friends can be tricky if cooked foods are a no-go. And it can be tough being that hard to accommodate person in your tribe.

As for food prep, nixing the cooking really limits your options. You have to get creative with the soaking, pickling, blending, and so on to ward off dietary boredom. This may take imagination, a willingness to experiment, and time to make it all work for you.

After all that effort, you may find that your cold food caf is not so hot. (i.e., Youd give your carob-coated goji berries for a steaming bowl of ramen.)

Ok, youve read up on raw food diet. You want to give it a go. Cool. Now what?

Nutritionist and health coach Caitlin Fowler recommends easing into a raw food diet slowly. Sudden changes to your dietary regimen can lead to an unhappy tummy situation. Fowler offers these suggestions to help you be more successful:

Adhering to a raw food diet can be rough, especially if you have a hectic lifestyle. Fortunately, you dont have to go full raw to see some positive impacts. Folding some of these foods, techniques, and habits into your routine can still benefit you.

As always, if you have health concerns you should talk with your healthcare provider before starting the raw food diet. Your dietitian may offer personalized advice thatll up your chances of health and success.

A raw food diet consists of at least 70 percent uncooked and minimally-processed foods. Most raw foods are plant based, but some raw foodists eat raw eggs, dairy, meat, or fish.

Fans of the raw food diet believe it offers a bunch of health, environmental, and possibly financial benefits. Unfortunately, it can also be risky and negatively impact your health. In the long term, the bad may offset the good.

Youll probably lose weight on a raw diet. But, you might also have trouble meeting your nutritional and caloric needs. This can translate into a host of health issues.

A number of foods are more digestible when cooked. Cooking also makes some nutrients easier for your body to absorb. Processing foods can also improve food safety.

Theres no doubt that raw foods bring nutrition, complexity, and variety to snacks and meals you definitely need them to have a healthful diet. But, eating a combo of raw and cooked foods is likely even better for your health.

Read more here:
Raw Food Diet: Everything You Want to Know - Greatist

The Beyond Diet is an online dietary program recommending recipes and meals for people to follow with the help of a community focusing on the same goal. Enrolment costs $47 for a whole year, during which dieters aim to not stray off the path and fall back into old habits.

The Beyond Dietis comprisedprimarily offruits and vegetables, along with protein. Nuts, seeds and cooking oils can be added to the mix in moderation. After four weeks, the diet permits poultry products and whole grains according to the principles of the diet.

The first phase of the diet is a cleanse of unhealthy food and the complete omittance of whole foods, while following meal plans according to the diets timeline. There is an online test that is taken after thisto ascertain an individual's metabolic type indicating the amount of carbs, protein, and fat that is appropriate to be consumed.

Once this is completed, you can move onto phase two, where the recipes include organic food, barring sugar, fats and carbs. The meals generally have grass-fed meat, free-range chicken, whole grains, vegetables and fruits. One cheat meal per week is allowed for people to indulge themselves with all the ingredients they want.

After following the dietary plan for 28 days, people are then encouraged to use the advice nutritionist Isabel De Los Rios gives in her book to come up with individual meals as per their tastes.

Pros

The active support from this community from people going through relatable specific hurdles makes it easier to emotionally comply with the guidelines. Eliminating sugar from the diet is a positive achievement for anyone as sugar intake comes with a host of diseases.

Cons

However, whole wheat products are strongly discouraged on the diet leading to not eating enough vitamin B and rich fiber, both essential to a balanced diet. This diet may also pose challenges in the long-term as it restricts the intake of bread and pasta. After the first four weeks of the diet, you can eat bread, albeit sprouted whole grain bread, which is prohibitive and not easy to consume indefinitely.An integral part of the diet isgreen drink powder, for which people have to spend $3 per day, causing a financial strain.

A representational image of a diet Pixabay

See the article here:
Is The Beyond Diet Effective For Weight Loss ? - Medical Daily

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