Search Weight Loss Topics:

Page 141«..1020..140141142143..150160..»

Home » Diet » Page 141

I'm a fitness editor, and I live a pretty healthy lifestyle - I exercise five to six days a week, eat a whole-foods-based diet, and get at least seven hours of sleep a night - but in January of this year, I found my weight creeping up on the higher end of what I find comfortable. I've struggled to keep weight off my whole life, and thanks to my bipolar II medication, general stress, and love of happy hour, this has only gotten harder as I've gotten older.

I also have PCOS (polycystic ovary syndrome), which means I need to be careful with my weight: women with PCOS are more likely to develop type 2 diabetes and insulin resistance (and women with PCOS have a harder time losing weight, which makes this all a fun cycle).

All of that being said: I wanted to check out the Noom weight-loss app to see if it could help me shed some pounds and get back on track with a healthy lifestyle. Created with the help of registered dietitians and other experts, the Noom app aims to not only help you lose weight, but also change your behaviors and reevaluate the thought processes behind the decisions you make. Each day includes new articles on topics such as portion control, staying motivated, identifying your social triggers, and how to decode a restaurant menu.

Related: If You Can't Seem to Lose Belly Fat, Experts Say These 14 Eating Tips Are Key

Noom also includes a daily calorie target, which adjusts based on how much activity you got that day (you manually log your exercise or sync up to your Fitbit or Apple Watch). One of my favorite features of Noom is the comprehensive food log where you type in what you ate and track your daily calories. If your food isn't in Noom's database, you can manually add the nutrition information. It also provides a color-coded breakdown of your food based on how calorie-dense they are: green (fruits, veggies, most whole grains, complex carbs), yellow (lean meats, starches, eggs), and red (typically processed junk food but also healthy calorie-dense foods like oils and nuts). You are supposed to aim to eat as many green and yellow foods as possible and limit your red foods to 25 percent or less of your diet.

The biggest adjustment for me was keeping track of everything I ate. Sure, I eat a pretty well-balanced diet, but I'm often tempted by treats in the work kitchen or all of the tasty snacks sent to my office. After hours, it's easy for me to let one glass of wine turn to three and get carried away with the free chips and salsa. Signing up for Noom really helped me figure out where I tend to overeat and track the true size of a healthy portion: 1/4 cup of almonds is a good-sized snack. Half a bag is not.

After four months on Noom, I'm down 15 pounds! Not as fast as I would have liked, but I do realize that slow and steady wins the race. I didn't do anything radical aside from read the Noom articles, log my food, work out, and pay attention to my daily calorie budget. Although every day is different for me food-wise, here is an example of what a typical day of eating looks like.

Related: Trying to Lose Weight? Don't Make the 9 Fitness Mistakes I Did (That Caused Weight Gain!)

My daily calorie target depends on how much activity I've done that day. If I've worked out and walked 10,000 steps, my calories will be closer to 1,500-1,600 a day. If I skipped a workout and laid on the couch all day (hello, hungover Sundays), my calorie target is closer to 1,200-1,300 a day. Here is an example of a day where I had a moderate workout:

Breakfast: protein smoothie (430 calories)

Lunch: breaded chicken breast with quinoa and broccoli (405 calories)

Afternoon snack: almonds and collagen water (180 calories)

Dinner: baked salmon with quinoa and broccoli (397 calories)

Daily total calories: 1,412

Image source: Noom app

On this day, I did a pretty good job of loading up on mostly green foods, a nice amount of yellow foods, and limiting my red foods. I know some of my diet staples are red (like MCT oil and almonds), but I'm going to keep eating them - I just pay attention to the portion sizes.

I tend to eat the same things over and over, which is one way people find weight-loss success: it takes the guesswork out of having to plan so many meals each week. I also try and meal prep on Sundays, and on this particular day, I made big batches of quinoa in the rice cooker and broccoli (both steamed and oven-roasted) to last for lunches and dinners. I also baked breaded chicken breasts for lunch and salmon fillets for dinner to get my protein in.

Story continues

Related: If Your Goal Is to Lose Body Fat, 3 Beachbody Experts Share 10 Must-Follow Tips

My protein smoothie can sometimes be my biggest meal of the day. I make a calorie-dense smoothie like this after my big morning workout to refuel my body and keep me full well until my late lunch. Sometimes I need to supplement with a mid-morning snack, but most days I'm satisfied until 2 p.m. or so.

If I have a day where I know I'm going to be getting drinks after work or want to make room for a delicious chocolate chip cookie from the break room, I make adjustments in my diet the rest of the day. Maybe I'll skip the MCT oil in my smoothie or forgo an afternoon snack. Sometimes I'll trade in my quinoa at lunch for double the veggies or leave out the butter on top. Every little tweak or adjustment counts toward my daily calorie target. And while I didn't reach for something sweet after dinner on this day, I usually have some type of dessert each day that's less than 100 calories: a square of dark chocolate or a dark chocolate peanut butter cup from Trader Joe's.

I have never felt deprived doing Noom and I always listen to my hunger cues. Noom has really opened my eyes to what an accurate portion size is and how to plan your meals around your daily calorie target. I still have a little ways to go to hit my goals, but tracking everything in Noom makes it easier.

More:
I've Lost 15 Pounds on the Noom Diet App, and Here's What I Eat in a Day - Yahoo News UK

After Adele made headlines again for her weight loss, there has been an uptick in interest in the eating plan she has reportedly relied on.

The "sirtfoods" diet isn't new, and Adele has not, herself, recommended it over even spoken about it, but Google trends for the term spiked this month as Adele's birthday Instagram post dominated the internet.

The concept was popularized in 2016 in a book titled "The Sirtfood Diet" by pharmacist Aidan Goggins and nutritionist Glen Matten.

It involves eating foods high in a protein called sirtuin, hence the name, and cutting calories for weight loss.

But, while the foods included in the diet are healthy, it could have some drawbacks by restricting what and how much you can eat, potentially making it tricky to follow in the long term.

Blueberries, strawberries, red wine, and dark chocolate are just a few examples of the most appealing sirtfoods you can enjoy on the diet. Other foods high in sirtuin are green tea, onions, celery, parsley, arugula, and kale, walnuts, buckwheat and citrus fruits.

There's some research that sirtuin-rich foods can help mediate the metabolism and potentially have benefits for extending your lifespan, although there's not yet enough data for fully understand how that might work.

Proponents of sirtfoods have also cited the fact that many of them (such as wine and leafy greens) are common in so-called "Blue Zones," areas of the world where people tend to live the longest.

Many of these foods are also high in other healthy compounds, including vitamins and micronutrients called polyphenols, substances found in plant foods that research suggests can have antioxidant and anti-inflammatory effects, helping to reduce the risk of many chronic illnesses and ailments associated with aging.

While these foods are individually health and fine to include in your diet, there's no evidence that specifically eating only sirtfoods is good for you. Plus, there's a lot of foods and nutrients that are left out of that list, including protein sources from chicken to beans, healthy fats, whole grains, and many more.

And the very low calorie limitations of the diet could be a problem, too. The plan follows a 7-day cycle of just 1,000 calories a day for the first three days and 1,500 calories a day for days 4-7.

Fewer than 1,500 to 1,200 calories can put you at risk of malnutrition, according to Harvard Health.Any diet that cuts calories so strictly is also very difficult to follow in the long term, nutritionist Rachael Hartley previously told Insider.

"A thousand calories is under the daily amount recommended for a 2 year old. So for an adult eating that and expecting to fuel their day, you might not keel over, but you're not going to have the energy to perform at your best," Hartley said.

It can also be risky for people with a history of eating disorders or who otherwise have a fraught relationship with food.

So, while it's fine to include a little more green tea, berries, and yes, even wine with your daily meals, it's still best to consult a nutritionist before jumping into the latest fad diet.

Read more:

The science behind Adele's 'sirtfood' diet and 24 other bizarre celebrity weight-loss plans

3 nutritionists show what they are eating during the coronavirus lockdown, and how to make the meals yourself

Intermittent fasting is the best diet for weight loss, but the Mediterranean diet is easier to stick to and healthier overall, study finds

Go here to read the rest:
Demand is rising for Adele's rumored weight loss plan, the sirtfood diet. Here's how it works. - Insider - INSIDER

The Western diet and lifestyle which includes consumption of processed foods such as burgers and little to no exercise are often viewed as two of the main contributors to rapid ageing and disease.

Vegans and vegetarians live longer and have lower mortality rates.

They also tend to have healthier gut profiles with a reduced abundance of pathogenic gut bacteria and greater abundance of protective species.

Those who followed this way of eating also had lower blood pressure, lower incidence of heart disease, lower overall cancer incidence and have a lower risk of developing diabetes.

Vegan, vegetarian and plant-based diets eliminate all animal-based foods including meat, dairy and eggs.

This usually results in a diet which is rich in fruits, vegetables, whole grains, legumes, nuts and seeds.

Numerous researches suggest that diets loaded with these plant foods help to increase life expectancy.

Moreover, these diets tend to pack plenty of fibre, plant protein and antioxidants.

Diets rich in these nutrients are believed to safeguard against obesity, diabetes, cancer and heart disease which in turn promote increased life expectancy.

In a study with the National Library of Medicine, cardiovascular disease mortality and cancer incidence in vegetarians was analysed.

The study noted: The objective of the present analysis was to investigate cardiovascular disease mortality and cancer incidence among vegetarians and nonvegetarians.

Participants were from the UK, Germany, USA, the Netherlands and Japan.

The study concluded that all-cause mortality in vegetarians was 9 percent lower in nonvegetarians with the mortality from ischemic heart disease being significantly lower in vegetarians than in nonvegetarians.

Our results suggest that vegetarians have a significantly lower ischemic heart disease mortality and overall cancer incidence than nonvegetarians, it added.

Vegan, vegetarian and plant-based diets contain the best types of food to eat.

Fruit and vegetables contain protective bioactive compounds such as antioxidants, polyphenols, fibre, vitamins and minerals.

Whole grains are rich in phytochemicals, trace minerals and protein with whole grains helping to lower blood pressure and reduce the risk of cardiovascular diseases.

Plant-based proteins such as beans, legumes and pulses help to lower LDL'bad'cholesterol which reduces cancer risk and nuts and seeds contain a variety of vitamins and minerals which reduce risk of cancer mortality.

Here is the original post:
How to live longer: The best diet hailed by health experts to increase life expectancy - Express

Mike Tyson has attributed his incredible body transformation to stem cell therapy and a rigid vegan diet.

The youngest world heavyweight champion in history ballooned to more than 300lbs in weight at his heaviest almost a decade ago.

However, after drastically changing his diet and implementing revolutionary reparative medication, Iron Mike is looking more streamlined and more devastating than ever.

Tyson is reportedly considering making a return to the squared circle at the age of 53, with an announcement on his opponent expected this week.

Whilst training with UFC legends Vitor Belfort and Henry Cejudo, the former undisputed heavyweight champion displayed a significantly more shredded physique.

Prior to officially announcing his desire to return, Tyson was asked by rapper LL Cool J how he would get fighting fit in just six to eight weeks.

He told Rock the Bells Radio show on SiriusXM: Really I would just change my diet and just do cardio work. Cardio has to start, you have to have your endurance to go and do the process of training.

Mike Tyson

So something to do is get in cardio, I would try and get two hours of cardio a day, make sure you get that stuff in. Youre gonna make sure youre eating the right food.

For me its almost like slave food. Doing what you hate to do but doing it like its nothing. Getting up when you dont want to get up. Thats what it is. Its becoming a slave to life.

People think a slave to life is just enjoying drugs and living your life. Being a slave to life means being the best person you can be, being the best you can possibly be, and when you are at the best you can possibly be is when you no longer exist and nobody talks about you. Thats when youre at your best.

Tyson continued: My mind wouldnt belong to me. My mind would belong to somebody that disliked me enough to break my soul, and I would give them my mind for that period of time.

Six weeks of this and Id be in the best shape Ive ever dreamed of being in. As a matter of fact, Im going through that process right now. And you know what else I did, I did stem-cell research.

Stem-cell research (also known as regenerative medicine) promotes the repair response of diseased, dysfunctional or injured tissue using stem cells or their derivatives.

It is the latest advancement in organ transplantation and uses cells instead of donor organs, which are limited in supply.

After LL Cool J asked if that meant Tysons white blood cells had been spun and then put back in, Tyson continued: Yes. As they took the blood it was red and when it came back it was almost transfluid [sic], I could almost see through the blood, and then they injected it in me. And Ive been weird ever since, Ive got to get balanced now.

Getty Images - Getty

The necessity to repair the former heavyweight champion was caused by the excessive weight gain following his retirement in 2005 and his hedonistic lifestyle.

Excessive cocaine abuse left the heavyweight in a serious state of bother and led him to adopt a vegan lifestyle.

He told Totally Vegan Buzz: I was so congested from all the drugs and bad cocaine, I could hardly breathe. Tyson also revealed in the interview, I had high blood pressure, was almost dying, and had arthritis.

During aninterviewwith Oprah Winfrey in 2013, Tysoncredits his plant-based diet for saving his life.

Getty Images

He said: Well, my life is different today because I have stability in my life. Im not on drugs.

Im not out on the streets or in clubs and everything in my life that I do now is structured around the development of my life and my family. I lost weight.

I dropped over 100lbs and I just felt like changing my life, doing something different and I became a vegan.

See original here:
Vegan diet, intense cardio and stem cell therapy How Mike Tyson managed to get ripped at 53 as boxing c - talkSPORT.com

Anna KurzaevaGetty Images

There seems to be an endless amount of ways to lose weight. Although many trendy plans restrict carbohydrates, there are several ways to put the concept into practice: Keto, Atkins, and Slow-Carb.

The Slow-Carb Diet was originally popularized by Timothy Ferris in the 2010 book, The 4-Hour Body. Keep in mind that Ferris is a technology advisor and investornot a dietitian. According to the book description, Ferris developed the plan in his quest to hack the human body. With the wisdom of athletes, doctors, and personal experimentation, Ferris says he uncovered an easy way to lose weight.

The plan operates on five basic rules, according to Ferris' website:

These guidelines are meant to give you maximum results by doing the least amount of work, according to Healthline.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

You can consume whatever you want if it comes from one of five food groups: animal protein, vegetables, legumes, fats, and spices.

This means dairy (except cottage cheese), fruit, and fried foods are off limits.

"Hes making food rules," says Melanie Boehmer, R.D. at Lenox Hill Hospital. "Do these things and youre going to lose weightperiod."

Essentially, this is a very simplified low-carb plan that emphasizes high-fiber foods, she explains.

Generally, Boehmer doesn't recommend eliminating entire food groups. Restrictive diets can lead to cravings, an unhealthy relationship with food, and nutrient deficiencies.

The plan claims to prohibit dairy and fruit because they cause insulin spikes, but that isn't exactly true.

For background: Insulin, a hormone that helps your body use blood sugar from carbohydrates, increases after meals. Generally, blood sugar is used for energy or stored for future use. The problem occurs when your body doesn't respond well to insulin and stores blood sugar as fat.

"Ideally, we try store it [blood sugar] in muscle," says Boemer. Excess blood sugar is stored as fat when there's no space left in your muscles, she explains. People who eat a lot of foods that cause blood sugar spikes, like candy or soda, can have a difficult time responding to insulin.

There's no conclusive stance on whether dairy causes insulin resistance. And whole fruit contains fiber, which slows down sugar absorption, meaning it doesn't have the same effect on your body as cookies.

Still, Boehmer says the limited menu can be helpful for people who like structure. Plus, it emphasizes foods high in fiber and protein, which keeps you fulland ultimately helps with weight loss. People who have a history of disordered eating should not opt for a restrictive plan like this, she says.

"This is obviously a very simple approach to weight loss," she says. "My hope is that people can expand upon that list as they get comfortable"

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site.

See the original post here:
What Is the Slow-Carb Diet and Can It Help You Lose Weight? - menshealth.com

As US cases of COVID-19 near 1.7 million, we continue to learn more about the nature of the disease, including the factors that influence susceptibility to COVID-19 and the severity of symptoms.

Some of these risk factors, like age and certain health conditions, are beyond our ability to control.

Others, we have a shot at improving.

For example, reports of new cases continue to show that the people bearing a disproportionate burden of COVID-19 infections are people of color, including Black and Hispanic populations. The Navajo Nation now has the highest per-capita infection rate in the US. Importantly, the risk factor here is not race, but rather racism, a tenacious feature of most social and political systems in the US. Aggressively addressing systemic racism would have innumerable benefits for communities throughout the countrynot the least of which would be improved health outcomes in the face of a pandemic.

Another population with increased susceptibility to COVID-19 is composed of individuals with poor nutrition and higher rates of diet-related conditions like type 2 diabetes. This is no small populationnine in ten adults fall short of daily recommendations for fruits and vegetables, and about six in ten US adults are living with one or more chronic diseases. Again, people of color are disproportionately represented, reflecting deeply rooted racism within the food system. And again, the potential benefits of reducing this risk factor go far beyond COVID-19: an abundance of research supports the notion that better nutrition translates to better overall health and longevity and lower healthcare costs.

Tackling big issues like racism, poor nutrition, and resulting diet-related health disparities may seem daunting in the midst of meeting the immediate needs of a country in crisis. But its critical that we act nowand theres a policy opportunity ready and waiting that could help.

While the government scrambles to find solutions to the sudden financial instability and food insecurity facing millions of families, another process is quietly proceeding in the background that could have enormous implications for diet and health for years to come. By the years end, scientific experts and federal agencies will have developed the 2020-2025 Dietary Guidelines for Americansan opportunity to take decisive action to address diet-related health disparities for good.

Nutrition programs have become front-page news in recent months as more of us face financial strain and struggle to put food on the table. Anti-hunger and public health groups have petitioned the federal government to meet the burgeoning need by providing more funding and flexibility for the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps), school meals, and other nutrition programs. And it appears that The Heroes Act, the new stimulus package passed by the House last week (now awaiting a response from the Senate), would deliver. The bill would boost maximum SNAP benefits by 15 percent, provide additional pandemic benefits to families with school-aged kids, and help schools cover the costs of adapting their food preparation and service to provide grab-and-go meals for kids and community members, among many other things.

The importance of the federal safety net in mitigating the effects of this public health crisis cant be understated. But we would be foolish to assume that even the strongest safety net is anything more than thata safeguard that prevents people from hitting the ground when they fall.

But what if we could also plan ahead by making substantial investments in addressing diet-related health disparitiesparticularly for conditions like obesity, heart disease, and type 2 diabetesthat would not only improve the health and quality of life for millions of people today, but could also better protect our most vulnerable populations from future pandemics?

In other words, what if we could develop nutrition policies that prevented more people from falling in the first place?

The federal government has been publishing new editions of the Dietary Guidelines every five years since 1980. The primary purpose of these recommendations is to inform the national nutrition programs, like SNAP and school meal programs, that serve millions of children, families, seniors, and veterans every year and are now helping many more weather the COVID-19 crisis.

The Dietary Guidelines is based on the work of a committee of leading health and nutrition experts, the Dietary Guidelines Advisory Committee, and typically reflects the best available science. In fact, the core advice of the guidelines has changed little over the last 40 years: recommendations typically call on Americans to consume more fruit, vegetables, and whole grains; limit foods that contain high amounts of sugar or sodium; and develop healthy eating habits based on moderation and variety.

But anyone who eats can tell you that knowing whats healthy and eating whats healthy are two different things entirely. There are dozens of barriers that can keep your plate from looking like MyPlate, not least of which are the accessibility, affordability, and appeal of healthy foods. It doesnt help that a multi-billion dollar food industry can (and does) spend an inordinate amount of money on research, development, and marketing to best exploit human psychology and physiology to make sure we keep eating whats in the best interest of food companies, rather than our health.

At the risk of redundancy: all of these challenges are magnified by systemic racism that often keeps communities of color in poverty, living in neighborhoods inundated with fast food options and lacking in quality food choices, disproportionately exposed to junk food marketing, and subject to experiences of discrimination throughout systems ostensibly designed to support them.

And the guidelines havent ignored these factors entirely. Recent editions have begun to acknowledge the role that the systems and environments around us play in guiding decisions about our diets. The 2015-2020 Dietary Guidelines dedicated an entire chapter to this issue, outlining the roles and responsibilities of the public and private sector (like ensuring that places like schools, workplaces, and other food service establishments make it easy for people to eat healthfully) and identifying sector-specific solutions to help address household challenges to healthy food access. If fully implemented, these interventions could go a long way toward improving public health and resilience to outbreaks of contagious disease.

But heres the thing: five years after making these recommendations, the federal government still hasnt invested a dime in them. All the while, poor diets continue to plague the US population and diet-related disparities persist. The Dietary Guidelines is a rigorous, science-based document. But when it comes to addressing diet-related health disparities, thats all it is.

Im not the first person to speculate that the current COVID-19 pandemic will leave lasting impacts on our daily lives long after its most immediate threats have passed. Nor am I the first to suggest that, if were thoughtful, we might be able to shape this new world order to reimagine, rather than restore, the social and economic conditions that have left so many communities uniquely vulnerable to its consequences. But unfortunately, foresight is not the Trump administrations forte. Absent significant political pressure, our federal government is not likely to make the investments needed in nutrition research and practice to ensure that the future looks different when the next pandemic arrives.

Thats why its critical that the public speaks up and demands that investments in national nutrition become a public health priority. If we want the 2020-2025 Dietary Guidelines for Americans to leave us better prepared for the next pandemic and to help see us through this one, we need to ask our elected officials to start investing in actionable recommendations to address diet-related health disparities now. For the guidelines to achieve their full potential impact, there needs to be a robust and consistent implementation effort across all federal agencies, including federal nutrition programs; better coordinated and funded federal nutrition research; and comprehensive proposals to effect policy, systems and environment changes that support the social determinants of diet and health.

Well know more about the recommendations included in the next edition of the Dietary Guidelines on June 17, when the Committee previews the findings of its scientific report via webcast. By mid-July, the public will have the opportunity to view the scientific report in full and provide comments to the federal agencies that will develop the final guidelinesincluding input on the importance of thorough implementation. Check back on our website, or visit dietaryguidelines.gov, to stay up-to-date and learn how to make your voice heard in this critical process.

August de Richelieu/Pexels

Posted in: Food and Agriculture Tags: child nutrition programs, COVID-19, COVID-19 and the Coronavirus Pandemic, Dietary Guidelines 2020-2025, nutrition, public health, SNAP

Support from UCS members make work like this possible. Will you join us? Help UCS advance independent science for a healthy environment and a safer world.

Continue reading here:
Investing in Dietary Guidelines Will Leave Us Better Prepared for the Next Pandemic - Union of Concerned Scientists

Music mogul Simon Cowell adopted a plant-based diet 12 months ago and has enjoyed a wealth of health benefits including increased energy levels, improved sleep, and losing an impressive 60lbs

Music mogulCowell was inspired to make drastic changes to his lifestyle to improve his health following a health scare in 2017 after he collapsed and fell down a flight of stairs due to low blood pressure.

In order to improve his health, he was advised by his doctors to cut down on his alcohol intake as well as drastically limiting his intake of meat and dairy products.

Speaking with Extras Terri Seymour about the initial conversation with his doctor, Cowell said: I went to see this guy whos very well-known. And he said to me, after doing some blood work, You cant have red meat, dairy, sugar, bread or gluten.

The star also told Seymour that he was sticking to his diet and exercise regime during the lockdown after loosing 60lbs and is feeling good and enjoying doing a bit of cooking.

Keen to share what he has learnt and help others to eat more plants and less meat, Cowell told The Sunthat he is planning to releasea diet recipe book titled Its Not That Difficult.

Its something I have been thinking about because everyones so interested, he told the Sun.

I think I would call it, Its Not That DifficultId give people some of the recipes I have been following.

What you eat has to taste nice otherwise you wont stick to it.

As well as losing weight, the 60-year old X-Factor star has also praised his diet for improving his energy levels so he cankeep up with his young son Eric.

Discussing the benefits of plant-based eating with reporters at an ITV Palooza event last year, he said: My memorys better, my energys better.

And when youve got a five-year-old youve got to be able to keep up with them because the minute theyre awake theyre all over the place.

His energy is unbelievable. When he wakes up, hes like, Daddy, daddy, daddy, and before he goes to sleep, Daddy, daddy, daddy.

So I was conscious of the fact I have to keep up with him energy-wise, and someone recommended this as the way to go. I tried it and I stuck to it, its one of the easiest things Ive ever done.

Photo credit Andrew Cowie/AFP via Getty Images

Discover delicious plant-based recipes here.

Read more here:
Simon Cowell to release vegan cookbook after losing 60lbs on a vegan diet - Vegan Food and Living

The vitamin is needed to regulate the amount of calcium and phosphate in the body.

A lack of vitamin D can lead to serious complications, including osteomalacia, rickets, or some deformities.

One of the easiest ways to avoid a deficiency is to add more vitamin D-rich foods to your diet.

Swordfish is one of the best foods to add to your diet, according to the Cleveland Clinic.

READ MORE: Vitamin D deficiency - what foods are high in vitamin D?

"Vitamin D doesnt occur naturally in many foods. Thats why certain foods have added vitamin D," said the Cleveland Clinic.

"In fact, newer food nutrition labels show the amount of vitamin D contained in a particular food item.

"It may be difficult, especially for vegans or people who are lactose-intolerant, to get enough vitamin D from their diets, which is why some people may choose to take supplements.

"It is always important to eat a variety of healthy foods from all food groups."

Read the original post:
Vitamin D deficiency - the best foods to avoid deficiency symptoms - Express

In this time of COVID-19 nursing homes are dangerous environments. Since January, when the first outbreak in Washington State killed hundreds of people in nursing homes,the trend has continued: Fully 30 percent of the total US coronavirus cases have occurred in nursing homes or long-term care facilities. Now nursing homes are offering vegan options in New York, California, and other localitiesas healthy options to keep residents strong, safe, and well. A plant-based diet helps build immunity and can lower the lifetime risk of disease.

It's never too late to start eating plant-based for your health, and it's never too early. In just three weekson a plant-based or vegan diet, you can see a significant improvement in biomarkers such as blood pressure, cholesterol and insulin sensitivity. So how do you get a senior to want to make the switch?

Many of us are wondering: How can we keep our parents and grandparents safe, healthy, and help them boost their immunity? The coronavirus has targeted the elderly population across continents and more than ever we want the people we love who are over 65 to stay safe, well, and strong. The best move? Help them go plant-based.

There are well-known health benefits to switching to a plant-based diet, but the most important is that it can lower the risk of all major diseases (heart disease, diabetes, and Alzheimer's to name a few) and also help individuals boost immunity. It's never too late to switch to a plant-based diet and see major health benefits in as few as three weeks, and now is the perfect time to help someone you love to make the change.

Switching to a plant-based diet is easy, with the right support, and sometimes may even be more affordable if done right. Plant-based eatingis so popular among the senior population that many nursing homes, including a senior living community in NJ, make it a point to offer plant-based meal options. If you (or a loved one) arethinking about switching to a plant-based diet,here are thethings you need to know.

Here's a hint for the resisters in your life. Grandparents love a project to share or a topic of conversation to bring them closer to you. If your curmudgeonly grandpa loves to regale you with tales of his youth, tell him you'll happily listen and share your stories too, but do it over a Zoom call where you cook a plant-based meal together. Try sending them farm boxes of fresh veggies and making smoothies together. Keep it fun, light, and easy and offer to share a meal a week (or more) of plant-based food together.

Switching diets can be challenging, but it can be especially sofor a person that has been eating the same for many yearsor decades and is partial to the food from their youth: meat, butter, cream, and poultry.First step is to share with the person all theoutstanding benefits to switching to a plant-based diet,including:

With thesemotivating benefits, it's no wonder that many seniors want to make the switch to a plant-based diet. If this sounds like something you would be interested in, here are the first three steps you should do to make the switch.

Switching to a plant-based diet by going cold turkey (pun intended) isnt the best method to try when someone not used to big changes wants to switch diets. Moving too quickly can shock the body and cause weakness or irritability so it's better to start with breakfast, such as oatmeal, wheat toast, and vegan butter, or JUST eggs, or another plant-based substitute. Smoothies are popular and The Beet has a Smoothie of the Day newsletter if you're lacking for ideas.

Next switch lunch from egg salad or chicken soup to avocado toast, a lentil soup, or other delicious plant-based lunch. For more recipes check out The Beginner's Guide to Going Plant-Based, which has a full week of breakfast, lunches and dinners. East into it.

Before switching to a plant-based diet as a senior, make sure that you talk to a doctor or nutritionist first. Usually, a plant-based diet is a beneficial diet change for seniors, however, in rare cases it may not be so its best to find out what those cases may be.

Its also important to consult a doctor before switching to a plant-based diet to learn some alternative foods and supplements that your body may benefit from after making the switch. You may not know any protein substitutes, or you may need to take certain supplements and vitamins to replace those that you were consuming in meat and dairy products. Your doctor will be able to help you figure out the appropriate way to switch your diet.

Its also crucial that you do your research before switching your diet. Make sure that a plant-based diet is right for you and decide why you want to switch your diet. Look into the kinds of foods you should be eating to make sure that you are getting the right amount of proteins and fats, and make sure that you dont gravitate to unhealthy, carb and sugar-heavy vegan options.

It will also be worth your while to look up plant-based recipes so that you have an idea of the kinds of things you will be making. Doing research will ensure that you are making this switch properly and will help you do so easily.

Switching to a plant-based diet doesnt have to be challenging, in fact, it's fairly simple as long as you follow the right steps, such as the ones listed above. Whether you are switching your diet for health reasons, or you simply want to try something new, a plant-based diet is a great choice.

About the Author

Kelsey Simpson enjoys writing about things that can help others. She lives in South Jersey and is the proud companion to two German Shepherds and spends her free time volunteering in dog shelters.

View original post here:
It's Never Too Late to Go Plant-Based. Best Time to Start is Now - The Beet

LOS ANGELES--(BUSINESS WIRE)--ChromaDex Corp. (NASDAQ:CDXC) today announced its participation in a panel discussion titled What New Dietary Ingredient Master Files Mean for Innovation & Compliance, hosted by the American Conference Institute (ACI) and Council for Responsible Nutrition (CRN). As the global leader in NAD+ science, ChromaDex maintains three New Dietary Ingredient (NDI) notifications from the Food & Drug Administration (FDA) for its proprietary Niagen (nicotinamide riboside) ingredient and has obtained further regulatory approval in Canada, the European Union, and Australia.

ChromaDex Co-Founder & Executive Chairman Frank Jaksch will join the panel with Scott Bass, Partner at Sidley Austin LLP and one of the key writers behind the Dietary Supplement Health and Education Act of 1994 (DSHEA); Steve Mister, President & CEO of CRN; and William Turney, Head of Regulatory Affairs and Product Quality Management, DSM Nutritional Products LLC.

We are pleased to join ACI and CRN in the quest for greater transparency, compliance, and enforcement in the dietary supplement industry, says ChromaDex CEO Rob Fried. In the interest of public safety, more enforcement is necessaryfrom claims substantiation to new dietary ingredient notifications.

The development of master files for new dietary ingredients can spur innovation among dietary supplement manufacturers by protecting their investments in research and by helping the FDA monitor compliance with the requirements for new dietary ingredients, says Steve Mister, President & CEO of CRN. As an innovator in the supplement industry, ChromaDex has direct experience with developing a strong safety profile for its ingredient, Niagen, and protecting the intellectual property behind it.

The live webinar will take place today, Wednesday, May 27, 2020, from 1:00 to 2:00 PM Eastern Time. The webinar will offer expert insight from industry thought leaders to share ideas in the dietary supplement space.

The informative webinar will address the topic of master files for dietary supplements in providing clarity on NDI filing requirements, including:

For more information and to register for the webinar, please click here.

For additional information on ChromaDex, please visit http://www.chromadex.com.

About ChromaDex:

ChromaDex Corp. is a science-based integrated nutraceutical company devoted to improving the way people age. ChromaDex scientists partner with leading universities and research institutions worldwide to discover, develop and create solutions to deliver the full potential of NAD and its impact on human health. Its flagship ingredient, NIAGEN nicotinamide riboside, sold directly to consumers as TRU NIAGEN, is backed with clinical and scientific research, as well as extensive IP protection. TRU NIAGEN is helping the world AGE BETTER. ChromaDex maintains a website at http://www.chromadex.com to which ChromaDex regularly posts copies of its press releases as well as additional and financial information about the Company.

Forward-Looking Statements:

This release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities and Exchange Act of 1934, as amended. Statements that are not a description of historical facts constitute forward-looking statements and may often, but not always, be identified by the use of such words as "expects", "anticipates", "intends", "estimates", "plans", "potential", "possible", "probable", "believes", "seeks", "may", "will", "should", "could" or the negative of such terms or other similar expressions. More detailed information about ChromaDex and the risk factors that may affect the realization of forward-looking statements is set forth in ChromaDex's Annual Report on Form 10-K for the fiscal year ended December 31, 2019 as amended, ChromaDex's Quarterly Reports on Form 10-Q and other filings submitted by ChromaDex to the SEC, copies of which may be obtained from the SEC's website at http://www.sec.gov. Readers are cautioned not to place undue reliance on these forward-looking statements, which speak only as of the date hereof, and actual results may differ materially from those suggested by these forward-looking statements. All forward-looking statements are qualified in their entirety by this cautionary statement and ChromaDex undertakes no obligation to revise or update this release to reflect events or circumstances after the date hereof.

See the original post:
ChromaDex to Participate in Panel on Master Files for Dietary Supplements Hosted by the American Conference Institute (ACI) and Council for...

Page 141«..1020..140141142143..150160..»

Home » Diet » Page 141