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In the years 2014 through 2016 West Africa witnessed the largest Ebola virus outbreak since the virus was first discovered in 1976. The outbreak began in a rural Guinea village with a small boy and then his family. In weeks, Ebola travelled from the village across land borders to Sierra Leone and Liberia and spread to urban areas.

Within months Ebola became a global pandemic. In those two years, more than 11,000 people died in West Africa alone. (EVD kills 50 percent to 90 percent.) Ebola is still not fully eradicated.

West Africans have had to deal long and painfully with this virulent disease. To combat Ebola, or any disease, requires the dedicated work of doctors, nurses, scientists, government and life-saving medications together with our work of strengthening our immune systems.

That always includes diet. It may be the difference between surviving and dying.

Fumiaki Imamura and his research team from the University of Cambridge conducted a study analyzing West African diets for foods such as fruit, vegetables, legumes, whole grains, and fish, as well as foods containing fiber and omega-3s. The study used self-reported diet surveys from 187 countries, home to 89% of the worlds adult population. They also looked at the intake of unhealthy foods like sugary drinks, saturated fats and processed meats. (Researchers did not look at quantity of food 24 percent of West Africans are starving.)

According to the study, published in 2015 The Lancet Global Health, Taken all together, Sub-Saharan Africa, particularly West Africa, ranked better than wealthier regions in North America and Europe, probably because of a diet comprised of lean meats, vegetables, legumes and staple starches, with less processed foods than countries that fared worse (such as the U.S. and Russia). The study concluded that (most) inhabitants of West Africa enjoy healthier diets than counterparts in the United States, the United Kingdom, Japan or Canada.

Looking at just diet quality is not perfect, we know, Imamura said. For better public health, we should all look at social and environmental factors.

The studys shocking conclusion is that our eating habits are getting worse. Worldwide consumption of healthy foods has increased, but in wealthy countries that is outstripped by the growing consumption of unhealthy foods.

Fear of African food has led many people to avoid it. Africa is abundant with native foods, but very few are known, perhaps because of a perception that they are somehow inferior.

According to the National Academy of Sciences, Africa has more indigenous grains (millet, amaranth, groundnuts and rice) and native food plants (more than 2,000) than any other continent. Other indigenous foods include desert dates, butterfruit, kei apple, custard apples, guinea bananas, star apples, spirulina, tamarind, mushrooms, Ethiopian mustard, Hausa potatoes, tiger nuts, African bitter eggplant, spinach-like leaves of rosella plant, varieties of yams and legumes, and many herbs and spices.

In the online journal Nature, author Rachel Cernansky writes that Raymond Vodouhe, a plant breeder and geneticist with Bioversity International in Cotonou, Benin, and his team have focused work in West Africa on domesticating wild vegetables. Hardy wild plants help African families get through periods of drought or crop failure. Wild plants are threatened by deforestation and land-clearing. Researchers are domesticating wild vegetables so farmers have reliable access to indigenous vegetables and can better endure lean times.

Watermelon, coffee, black-eyed peas, kidney beans, sesame and okra migrated with slaves to the Caribbean, Europe and the New World. Along with abundant seafood (West Africa sits on the Atlantic Ocean), many legumes, whole grains, roots, tubers and greens this is a cuisine worth exploring.

Cookbook author and culinary historian Jessica B. Harris thinks that chicken yassa is an important key that opens the door for some people to African food. With simple ingredients, it is non-threatening. Its brilliant flavor comes from first being marinated, then grilled, and finally, stewed. Harris notes that all three techniques contribute to this strange and wondrous dish. Some recipes call for olives, carrots, and Dijon mustard to be simmered with the chicken.

Yields about 10 cups, 6 to 8 servings

6 lbs. bone-in chicken breasts, legs and thighs

1-1/4 to 1-1/3 C. fresh lime juice

5 T. olive or peanut oil, divided

2 chicken bouillon cubes, mashed (Maggi is good)

8 to 9 C. halved and sliced 1/4-inch thick onions

1 Scotch Bonnet chili

Cooked rice

Remove skin and excess fat from chicken parts and discard to yield 5-1/4 to 5-1/2 pounds chicken.

Zest 3 limes. Pour lime juice and zest into large mixing bowl. Stir in 2 tablespoons oil and bouillon cubes until dissolved. Transfer onions and chicken to bowl and rub mixture into chicken parts. Cover bowl and marinate 1 hour at room temperature or 2 hours refrigerated. Turn chicken halfway during marination. Remove chicken and drain excess marinade back into bowl.

Place chicken onto parchment-covered sheet pan or in mixing bowl and season with salt. Set a strainer over another bowl and pour marinade through. (Allow onions to drain while chicken cooks.) Reserve both onions and marinade separately.

Preheat broiler or grill over high heat. Working in batches, grill or broil chicken pieces, turning once, until browned but not cooked through. Set chicken aside in a bowl.

Heat remaining 3 tablespoons oil in a heavy 8-quart pot over medium heat. Add reserved drained onions, cover, and cook until soft and browned, 25 to 30 minutes. Sugars from the lime juice will caramelize on the bottom of the pan; stir onions and scrape bottom of pan occasionally. Pour marinade and the chili into onions. Transfer grilled chicken and any collected juices to pot, and tuck chicken into onions. Bring to a boil, lower heat, and simmer, partially covered, until chicken is cooked through, 30 to 45 minutes. Turn chicken once or twice so it cooks evenly.

To Serve: With tongs, transfer chicken to a platter. Taste sauce and season with salt if necessary. Pour or spoon onion sauce over top of chicken. Serve with rice.

Adapted from Yolele! Recipes from the Heart of Senegal by Pierre Thiam.

Black-eyed peas dont need long soaking and cooking so theyre ideal for meals in the heat of Africa or summer.

Yields 8 cups, 6 to 8 servings

2 C. dry black-eyed peas

1 to 1-1/3 C. peeled and 1/4-inch cubed tomato

1-1/4 C. peeled, seeded and 1/4-inch cubed cucumber

1 C. cored, seeded and 1/4-inch cubed red or green bell pepper

2/3 to 1 C. trimmed and finely sliced green onions

1 C. coarsely chopped Italian parsley

1 Scotch Bonnet or Serrano chili, stemmed, seeded and diced, to taste

1/2 C. olive or peanut oil

1/3 C. fresh lime juice, to taste

Rinse black-eyed peas, and soak in cold water 1 hour. Drain. Pour peas into 4-quart saucepan with 1 quart cold water. Bring to a boil over high heat. Lower heat to a simmer and cover. Simmer until peas are tender but not splitting, about 30 minutes. Strain peas, season with salt, and set aside.

In a large mixing bowl, toss together tomato, cucumber, bell pepper, green onions, parsley, and chili. Fold in oil, lime juice, salt, and freshly ground black pepper to taste. Fold in cooked black-eyed peas. Cover salad and allow flavors to develop 1 hour. Taste and season with more lime juice, salt, or pepper.

To Serve: Pile salad into serving vessel and serve chilled or at room temperature.

Adapted from Yolele! Recipes From the Heart of Senegal by Pierre Thiam.

This salad brings to mind a French Salade Nicoise, the classic composed salad. Senegalese cooks often stuff prawn or shrimp salads into avocado halves and serve as appetizers.

Adapted from Discovering Global Cuisines by Nancy Krcek Allen

Yields 4 servings

1 C. black-eyed peas

1/4 C. peeled and finely diced onion

3 T. oil, divided

6 T. fresh lime juice

2 large eggs

1 medium red bell pepper or 2 ounces sliced canned pimento

16 large peeled and de-veined shrimp

4 C./4 ounces clean, torn lettuce or baby greens

5 oz. plum tomatoes

Garnish: Italian parsley leaves

Soak black-eyed peas 1 hour in cold water. Drain peas, pour into 2-quart saucepan, and cover with water. Bring to a boil, lower heat, and simmer peas until tender, about 30 minutes. Cool peas and drain to yield about 2-1/2 cups cooked peas.

Measure 2 cups drained peas and set the extra 1/2 cup aside for another use. Toss 2 cups drained peas with onion, 2 tablespoons oil, and 2 tablespoons fresh lime juice. Season with salt and pepper; set dressed peas aside.

Place eggs into 2-quart saucepan and cover with cold water. Bring to a boil, cover pan and remove pan from heat. Time eggs 12 minutes. Remove eggs from hot water, crack the ends, and place in bowl of cold water 10 minutes. Peel eggs and quarter lengthwise into 8 wedges. Set aside.

Roast bell pepper over flame or under broiler until evenly blackened. Set aside in bowl, covered, until cooled. Peel pepper and discard stem, skin, membranes, and all seeds. Slice into thin julienne to yield about 1/2 cup, and set aside.

Steam shrimp or prawns until just cooked through and opaque, 3 to 5 minutes. Remove from steamer and cool. Refrigerate until needed.

Dice peeled avocado halves into 3/8- to 1/2-inch cubes and toss with 4 tablespoons lime juice and 1 tablespoon oil. Season with salt and pepper. Set aside.

Line up 4 large salad plates or shallow bowls. Lay a fourth of the lettuce on each plate. On each plate: Pile 1/2-cup black-eyed peas in the center. Spoon a fourth of avocado mixture over peas and greens. Slice plum tomato into twelve 1/4-inch thick rounds. Arrange 3 slices of tomato, 2 quarters hard-cooked egg and 4 prawns around the sides. Arrange sliced bell peppers (there will be some left over) or pimento slices across the top of the salad.

To Serve: Garnish salad with parsley leaves. Serve with salt and pepper grinder on table. Advise diners to toss salad before eating.

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The Global Chef: Diet and the fight against disease in West Africa - Traverse City Record Eagle

March 29, 2020

Swim England Performance nutritionist Jasmine Campbell has advised athletes not to panic or make drastic changes to their diet due to a reduced amount of training.

In the first of a series of videos, Jasmine says there is no need to cut down on the amount of food you eat simply because youre unable to train as regularly due to pools being closed.

She said: I want to talk to athletes about supporting their nutritional needs during this unprecedented time.

The first and probably most important thing to do is not to panic. You might not be doing as much training as normal but this does not mean that you should be reducing what youre eating by a lot especially if you are not an adult and youre still growing.

Jasmine also stresses the importance of protein in your diet as well as keeping your meals colourful.

Increase the amount of vegetables on your plate, she said. Support your muscles by consuming regular feeds of protein. It hopes some people feel more full than a snack or a meal.

Its still okay for you to eat snacks but do think about what would be better choices foods like yoghurts fresh fruit or nuts are a good idea

Recover with foods and fluids. Eat soon after your home training sessions and make sure you include some carbohydrates.

And make sure you have a routine that fits in with your nutrition.

Jasmine will be sending regular updates, including recipe videos giving you the perfect chance to expand your kitchen skills.

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There's no need to panic and make drastic changes to your diet - The Home of Swimming | Swimming.org

The british singer stars in a amazing weight loss

Last week, Adele debuted a new look on the birthday party of Drake.

Always elegant, but above all much more thin. Already this year, we had noticed the singer more interested in the gym, and less voluptuous. Month-to-month, and despite being very private even to post pics, we saw how the british lost weight. First, the media pointed out that this was due to his divorce, but what is certain is that Adele did it for herself and for her son, according to People.com.

Today, with about 10 kilograms less than several months ago, the singer of Someone like you looks fantastic, and it is all thanks to a particular diet, and 3 types of exercises, training several times a day, have given a new figure that is displaying with pride.

Watch in the video above all the details of the scheme almost obsessive Adele.

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Raju has an exquisite taste. For him, video games are more than entertainment and he likes to discuss forms and art.

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Exercise and diet with the that Adele got her new figure - Play Crazy Game

Lets talk about hair loss. Yes, I know its not the sexiest beauty topic, but its nonetheless something many of us will have to deal with. It can be genetic, of course, which is classed as female pattern hair loss and is caused by an increase in male hormones in the body. Stress has an impact, too (it raises the testosterone levels in women), but what experts are increasingly seeing is diet-related hair loss.

Leading trichologist Anabel Kingsley has noted a rise in cases where women have lost hair after following a fad diet. Your hair is an essential tissue, she explains. If you dont have enough calories, carbohydrates or fats in your diet, your hair is the first thing to suffer. Your hair cells are the second-fastest dividing cells in your body and they need energy from carbohydrates to regenerate.

A lack of protein can also cause brittle hair, Kingsley tells me, but her biggest no-no? Juice fasting is awful for your hair. You can guarantee six to 12 weeks after a juice cleanse youll experience hair loss. Kingsley also suggests doing your homework before trying veganism, because it can have a detrimental effect on the hair. Always take a vitamin B12 supplement (its not found in plants), get plenty of iron from leafy greens and eat quinoa and chia seeds, which have complete proteins.

Everyone, vegan or not, should take a vitamin D capsule supplement to promote hair growth, too, says Kingsley. Every hair follicle has a vitamin D receptor, which influences the hair-growth cycle. Low vitamin D is linked to alopecia, so taking a supplement is an easy win to help with hair loss.

Thinning hair is trickier to style, too. In a recent survey of 2,000 women, Tresemm found that over half of us regularly have a bad hair day, whether its a lack of volume or hard-to-style cuts. I can relate. I met with the celebrity hairstylist Jenny Cho recently (she counts Scarlett Johansson and Charlize Theron among her regulars) and she shared her tips for managing thinning hair on a daily basis.

Dont brush your hair when its wet and tangled from the roots down, she advises. Start from the ends with a detangling brush and gently work your way up to the roots to prevent any breakage. Jenny also suggests using old-school mousse, such as Thickening Mousse by Bumble and bumble, to get more volume. (Before you say anything, mousse has come a long way from its crunchy 80s roots.) Use with abandon, ditch the juicediets and get some vitamin D.

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Suffering from thinning hair? Your diet could be the reason why - Telegraph.co.uk

In a perfect world, Lauri Markkanen would be preparing to face Joel Embiid and the 76ers on Thursday.

But even before the COVID-19 virus suspended the NBA season and placed much of the world on hold, Markkanen knew all about imperfect worlds.

Thursday marked the one-year anniversary since Markkanen experienced an irregular heartbeat while facing the Raptors in Toronto, ending his 2018-19 season after just 52 games. A severe elbow injury had delayed his season debut until Dec. 1, 2018.

Last April 11, the Bulls cleared Markkanen to resume all basketball activities after a series of tests at two hospitals revealed no abnormalities in his heart. A team release, citing doctors from Rush University Medical Center and John Hopkins University, reportedthe cause of Markkanen's symptoms "to be primarily related to a combination of dehydration and nutrient deficiency."

This led to some speculation, most of it existing online, about whether Markkanen's diet contributed to the issue. Markkanen, whose wife is vegan, gave up red meat 2 1/2years ago and largely has eschewed dairy.

In an interview before the novel coronavirus virus temporarily shut the Bulls and the NBA down, Markkanen denied his dietary choice played a factor and said he was told at the time that his sodium level was too low.

Markkanen had no issues with his heart or dehydration during his 2019-20 season, thoughhe battled nagging injuries throughout. When the virus hit, hehad just returned from missing 15 games with an early stress reaction in his right pelvis.

"It wasn't because of my diet because I was doing this diet a long time before that (heart incident)," Markkanen said in a recent interview. "I have a chef. He makes sure I get the right amount of protein."

Markkanen pinpointed the very day he made his dietary decision.

"You can look it up. My rookie year, we played at Indiana during December. I went to (a steakhouse) right next to the hotel. That was my last steak," Markkanen said of the Dec. 6, 2017 game. "I was thinking about it before and that's when I decided I wanted to move away. I couldn't move after eating that.

"I felt like I was really stuffed after every time I ate. I couldn't move and stuff. So I felt it would be better for my body. I feel lighter and I can eat more and still feel good."

Markkanen, who still eats chicken and fish, said he noticed a difference in the first week of his decision.

"I felt like I could've worked out right away after eating," he said. "Obviously, I wouldn't. And it's not the same for everyone. But for myself, meat and dairy really made me sit down for like a half-hour before I moved. I was that full."

He also said the decision didn't affect his workouts or offseason ability to add muscle.

"If you had told me when I was in high school that I could gain weight with no meat and dairy, I would not believe you. But I did," he said. "After my rookie year, I didn't eat meat all summer and I gained 17, 18 pounds of muscle. You can really work around that stuff. It felt weird to feel stronger without it."

Back when he was playing, Markkanen said Umami is one of his preferred spots for vegetarian burgers ifhe's not at home heating up the pre-prepared meals his chef makes for his family. Chicken enchiladas have also become a go-to meal. A few teammates asked him about his decision to change his diet.

Markkanen, who said he can envision fully going vegan at some point in his life, believes his dietary choices have made him healthier overall.

In fact, his theory about the irregular heartbeat is that it was caused in part by stress. He said he almost got into a serious car accident the day before the incident in Toronto when a car ran a red light and almost hit him broadside at a high rate of speed on Markkanen's drive to the Advocate Center.

"I feel great, other than some of the treats I eat," he said, smiling. "Luckily, I like Finnish candy better than here. So it's pretty easy to stay away from treats during the season."

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Bulls' Lauri Markkanen content with diet one year removed from heart scare originally appeared on NBC Sports Chicago

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Bulls' Lauri Markkanen content with diet one year removed from heart scare - Yahoo Sports

Do we need to avoid food from outside, can Corona virus be transmitted through food?

Ans. No, its a myth. Corona virus is not transmitted through food. A virus grows on a host (human or animal). It does not grow in food.

Can one get Corona virus by consuming eggs, chicken or fish?

Ans. The ground source of the virus is suspected to be mainly an animal but the exact source has not yet been identified. It is generally recommended to well cook all non-veg food as it kills all germs and reduces any possibility of the virus to sustain itself.

Does Corona virus spread if an infected person handles or prepares food?Ans. Yes, it can be transmitted by a person infected with the Corona virus, as it spreads through droplets formed during coughing and sneezing. Therefore, food getting contaminated by an infected person is something that cannot be ruled out.

Can one consume certain foods that help build immunity or prevent from being infected by the Corona virus?

Ans. Sadly No! A healthy diet and disciplined lifestyle (adequate water intake and sleep, optimal physical activity, healthy food options) will naturally include foods rich in vitamin C, vitamin D, and Zinc and are good immunity boosters

What precautions should be taken with regard to food?

Ans. a) Thoroughly washing hands with soap and water should be a priority before handling food, cooking or eating.b) Soak all fruits and vegetables for minimum 2 hours or so. Cover food and keep in zip locks or air tight containers. It reduces the chances of any human touch or contamination.c) If feeling unwell, having even a normal cold or cough, avoid cooking. If unavoidable, cover your mouth with a mask all the timed) Avoid outside food raw food, fresh fruit juices, food from roadside vendors, cold foods ( yogurt, ice cream, frozen desserts etc)e) Increase your intake of fluids, specially of hot beverages like hot water, soups, green tea or herbal tea. Taking a shot of amla juice will help to boost immunityf) Incorporate herbs and spices either by infusing in water or as a concoction in your daily diet. Cloves, cinnamon, black pepper corns, turmeric, mint , tulsi, ginger, garlic etc may be beneficial especially if you have congestion or sore throat.g) Avoid tobacco and excessive use of alcohol.

DISCLAIMER : Views expressed above are the author's own.

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FAQs on coronavirus and diet - Economic Times

What you eat could affect your gut health in a big way. For the unversed, gut refers to a community of microbes that reside in our system. Good bacteria could do wonders for your digestion, immunity and more. According to a latest study, nutrition and diet have a great impact on microbial composition in the gut. This in in turn affects a range of metabolic, hormonal, and neurological processes. The article was published in Nutrition Reviews.

The review by scientists from the George Washington University (GW) and the National Institute of Standards and Technology (NIST) stressed upon the link between diet and gut microbiome.For the longest time, scientists have been studied gut microbiome to target new strategies to diagnose and treat disease.

The prevalence of diseases that may involve disruption of the gut microbiome are increasing by the day, and at present, there's very little evidence on what defines a healthy gut microbiome.

The researchers assessed the current understanding of the interactions between nutrition and the gut microbiome in healthy adults.

"As we learn more about the gut microbiome and nutrition, we are learning how influential they are to each other and, perhaps more central to public health, the role they both play in prevention and treatment of disease," said Leigh A. Frame, PhD, MHS, program director of the Integrative Medicine Programs at the GW School of Medicine and Health Sciences.

The bi-directional relationship between nutrition and the gut microbiome is something that should not be ignored. Immense amount of research is being conducted on how microbiota utilize and produce both macro and micronutrients. The review happened to focused on the benefits of dietary fiber, which serves as fuel for gut microbiota, and also found that, in contrast, protein promotes microbial protein metabolism and potentially harmful byproducts that may sit in the gut, increasing the risk of negative outcomes on health.

"This review reveals that the measurement tools currently in our arsenal are ineffective for identifying the microbial and molecular signatures that can serve as robust indicators of health and disease," said Scott Jackson, adjunct assistant professor of clinical research and leadership at SMHS and leader of the Complex Microbial Systems Group at NIST.

Authors emphasized the need of future investigations on individual responses to diet and how the gut microbiome responds to dietary interventions, as well as underlined function of the microbiome over merely composition.

The authors suggested that future research must consider individual responses to diet and how the gut microbiome responds to dietary interventions, as well as emphasized function of the microbiome over merely composition.

(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.)

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Diet And Nutrition Could Have A Great Impact On Gut: Study - NDTV Food

Plant-based diet has long been touted as one of the most effective diets with several health benefits. A study published in Journal of the American College of Cardiology found that plant-based diet can reduce heart-failure risk by as much 41 percentas compared to diets rich in fried food and added fats. Another study, published in Clinical Journal of American Society of Nephrology, stated that healthy plant-based diet can protect kidney function. A third study, presented at the UEG Week Barcelona 2019, implied that this diet is also gut-healthy. Adding on to the list of the health benefits of this diet, a new review found that a plant-based diet mayhelp in preventing asthma. It was further stated that dairy products and high-fat foods may raise the risk. The study was published in the journal Nutrition Reviews.

On that note, asthma, in layman's language, is a common chronic condition where breathing becomes difficult due to inflammatory disease of the airways to the lungs. This can make some physical activities tough for the person affected.

"Asthma is a condition that affects more than 25 million Americans, and unfortunately, it can make people more vulnerable in the COVID-19 outbreak. This research offers hope that dietary changes could be helpful," stated study author Hana Kahleova, MD, PhD, director of clinical research for the Physicians Committee, as per a report in ANI.

Researchers, with the Physicians Committee for Responsible Medicine, through the study found that fruits, vegetables, whole grains and other high-fibre foods can be beneficial for people having asthma; while dairy products and saturated fat foods can be harmful.

Also Read:Plant-Based Diet Is Not The Same As Vegan Diet, Key Differences You Must Know!

Highlighting the benefits of plant-based diet, the authors suggested that it is rich in fibre, which improves the functioning of the lungs. This diet has also shown to reduce systemic inflammation, which can exacerbate asthma. They further stated that the antioxidants and flavonoids in this diet may also have some protective effects.

On the other hand, some studies, as per the ANI report, found that children who consumed the most dairy had higher odds of developing asthma, compared with the children consuming the least.

"This groundbreaking research shows that filling our plates with plant-based foods--and avoiding dairy products and other high-fat foods--can be a powerful tool for preventing and managing asthma," says Dr Kahleova.

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Plant-Based Diets May Help Manage Asthma; Whereas Dairy Products And High-Fat Foods May Worsen It: Study - NDTV Food

With travel out of the question due to the coronavirus pandemic, you can still have that gastronomic trip delivered to your home. Buzz60

Dairy is wiped out. There are two packages of chicken left. The vegetables are mostly gone.

These are the sights that have met Americans in grocery stores across the country as fears about the coronavirus pandemic have led to panic shopping. The absence of staple food products like bread, eggs and chicken is stressful for everyone, but particularly hard on those people who follow specialdiets for medical reasons or personal preferences.

When canned beans or pasta aren't options for you, it may seem like getting through a long stretch of social distancing might be impossible. But there are ways for those who follow vegan, gluten-free or keto dietsto make it through with substitutes, home cooking and a lot of patience.

More: I tried weight-loss app Noom for three monthshere's what happened

You won't find shelves this full anywhere during the coronavirus pandemic.(Photo: Getty Images)

Go for long-lasting produce.Root vegetables, cabbage, squash, apples and citrus fruits will stay ripe longerthan many greens and berries.

Make your own nut butters and milks.Whizzing nuts in a high-powered blender or food processor can replace almond butter from a jar.

Embrace vegan baking.Cookies made withaquafaba (aka, the liquid leftover from a can of chickpeas or other legumes), vinegar instead of eggs and butter in cakes, coconut oil instead of butter or lard in pastry many vegan baking tricks are more shelf stable than their traditional counterparts.

Many bread recipes are gluten-free.(Photo: Stephen Barnes / Getty Images)

The good news for those who must avoid gluten is that gluten-free products are less in demand than the regular wheat varieties, so you may not be facing shortages at your local store. But if you are, here are a few tricks.

Try veggie substitutes.If there is no gluten-free pasta at your store, grab some zucchini and make zoodles (with a spiralizer, oruse a vegetable peeler to make long strips that resemble fettuccine) with your favorite pasta sauce. An eggplant or portobello mushroom can be a burger bun.

Try gluten-free baking, but don't stress.There are hundreds of gluten-free baking recipes online, but many require specialty ingredients. But you can make simple edible cookie dough by grinding nuts in a food processor to use as flour, for instance; see more baking substitutes here. Sourdough breadscan be easier for people with gluten sensitivities to eat.

Recipes: Easy breadsyou can make during the coronavirus quarantine even if you're out of yeast, milk or butter

Foods often found on the ketogenic diet include fish, berries, nuts, eggs, cheese and avocado.(Photo: ThitareeSarmkasat / Getty Images)

In addition to being a popular diet for weight loss, people follow the ketogenic diet for a number of medical conditions, including epilepsy, diabetes and polycystic ovarian syndrome. The extremely low-carbohydrate diet relies mostly on meat, dairy, non-root vegetables and some nuts and seeds. Dairy in particular has been hard to acquire in manystores. Here are a few tips.

Pick long-lasting vegetables that are keto-friendly.Eggplant, spaghetti squash, cabbage and cauliflower are all low in carbohydrates and last for weeks when stored correctly.

There are some shelf-stable keto products.Coconut milk and cream, plain nuts and seeds, canned vegetables, chicken and beef broth, low-carb protein powder (great for making low-carb bread substitutes), canned pumpkin, ghee, coconut oil and pork rinds are among products worth investigating. Full-fat coconut milk can be used to replace dairy products in most recipes.

Make cheese or yogurt at home.If some dairy is available and some isn't, grabbing milk, heavy cream and live culture yogurt can set you up to create other dairy products at home. To make ricotta or paneer cheese, you need only distilled white vinegar or lemon juice, whole milk, heavy cream and salt. Milk and a little yogurt (with live cultures) can make much more yogurt (very easily if you have an electric pressure cooker).

Try new meat, or new ways of preparing it.Meat is disappearing from shelves, so now is the time to be creative. If ground meat is sold out, try grinding chicken thighs or a cut of beef in a food processor (freeze the meat for 15 minutes first, to help prevent the meat from getting mushy). Tinned chicken, meat and fish can be brought back to life with the proper recipes (chicken salad, fried canned meat, Caesar salad dressing).

Add more fat to your meals to make them more filling.Coconut oil, butter, mayonnaise and other fatty condiments can make a keto meal more filling without requiring another trip to the store for more chicken. Adding butter or coconut oil to coffee has long been a filling keto trick.

More: WW (formerly Weight Watchers) and Noom make losing weight easierwhich is right for you?

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Try smaller, independent grocers.Asian and Latin markets, bodegas and other stores that aren't national chains may have a larger selection of products right now. Online markets that sell specialty ingredients are also viable.

Make smaller meals for the people in your family with dietary restrictions.If everyone usually eats gluten-free, but only one family member has celiac, try saving the gluten-free products specifically for that person, and let the rest of the family go through the pasta.

Lean on your spice drawer.If you can't vary your meals too much (they only had rice so you're eating a lot of rice now), vary meals with different spice combinations. Ingredients like soy sauce, anchovies and Worcestershire sauce can be added to many recipes to increase savory, umami flavor (anchovies in pasta sauce, it's not crazy).

Ferment everything!Kombucha, pickles, peppers, onions fermentation will help keep your food good for longer. It's also a fun hobby you might keep long after social distancing is gone.

Make big batches, freeze leftovers.Doubling a casserole and freezing the extra portions will give you easy, microwavable meals later.

Keep it simple and low waste.Rely on meals that are easy to prepare and don't create much waste. Save meat bones and vegetable scraps for making stock later. Use up vegetables in a frittata or soup before they go bad, fruit in a smoothie or dessert. You can even plant vegetable scraps if you have a backyard.

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Sources: Bon Appetit, The Kitchn, The Pioneer Woman, Healthline andUSA TODAY research

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What to do during the coronavirus quarantine if you're on a diet - USA TODAY

Kwame Onwuachi and his cheesesteak. Photo: Margalit Cutler

Kwame Onwuachi has gone from spending his days thinking about cooking to thinking about how to get his employees back to cooking. The chef of Washington, D.C.s Kith/Kin who last year won the James Beard Foundations Rising Star Award and got his memoir optioned by A24 has been working with other industry leaders to get some relief for independent restaurants. Hes been in New York over the last week, staying with a friend, as he tries to get a coronavirus test so he can see his grandparents. Read his Grub Street Diet below.

Saturday, March 21I was back in New York after being down in D.C., staying at my friends place in Hudson Yards. I came up here trying to get a test for COVID-19 because its easier to get one here than in D.C., in case you were wondering, Why are you here where theres the highest number of cases of the coronavirus? It was so I could see my grandparents. My grandfather has a blood disease from cancer; he has to get a blood transfusion every week. I had to do a phone consultation first with the doctor. That was at 10 p.m. today, so more on that later.

At 10 a.m., I went on a run with my fianc and two dogs because all the gyms were closed. We went to 42nd Street to check out the emptiness. It was nuts, man. You know what it reminded me of? The blackout of 2003. Obviously, Times Square was empty then, because the screens were down and everything was down. But it wasnt as empty as it is now. There was literally nobody there. I ran down to the Meatpacking District, too no one there. It was very eerie.

Along the way, we stopped at Ess-a-Bagel to show support.We were just walking past it. We bought everything bagels, because of course. I got a couple of bagels for my friend, as well as a whole wheat one for myself. When we got back to the place, I drank ten ounces of egg whites for pure protein, and soft scrambled eggs to go with a half of my bagel.

Im eating really healthy right now. I dont want to call it a diet, but Ive just rearranged the way that I think about food. In terms of fat content, how long it stays in my body, how my body burns off calories. Ive been on this for about two months, lost 27 pounds, and toned up a lot. Ive been working out three times a day.

Around noon, I had a lunch smoothie with spinach, kale, apple, mango, flaxseeds, oat milk, and protein powder.

I was feeling kind of hopeful today. Like, Oh, well be back in two weeks because D.C.s mayor had said April 1. Then, Mayor Bowser announced that shed rescinded her dates, and that restaurants couldnt reopen until April 27. My heart dropped, I didnt even know what to tell my staff. Its a crazy time.

I just felt extreme sadness. I was worried about what my staff was going to do. You know, a lot of people work paycheck to paycheck, and even if you dont, maybe you have kids who are home from school now, whom you have to feed three times a day. Thats pretty significant. If billion-dollar corporations dont have enough money to get through two weeks of no income, what makes anyone think the average American does?

That was a tough afternoon, and its been really tough lately. So we had a fajita night for dinner. I made it just to bring some joy. I made roasted peppers and onions, refried beans, this charred scallion-cashew-and-hazelnut salsa, salmon and chorizo hash, and roasted garlic-rubbed flank steak. My fianc made pico de gallo. We had corn tortillas, of course. It was pretty tasty.

Around 10 p.m., I did that phone consultation with my health-care provider. Afterward they were like, Yeah, even if you have it, were not going to test you because youre young. So just stay at home for 14 days and take some Tylenol. I told them I wanted to see my grandfather, and they said, Thats probably not a good idea unless you get tested. I said, Well, youre not testing me. And they told me, essentially, Well, we dont have enough tests, so hope they make it.

We played Mexican dominoes with our friends until 2 a.m. Loser had to either drink or do 100 crunches. By the time we went to bed I was up to 1,200.

Sunday, March 22Had breakfast at 11 a.m. Two soft scrambled eggs with mushroom brown rice. We watched Love Is Blind, which is hilariously sad.

I spent my day calling a lot of my people and seeing how unemployment was going. Some of them were having trouble with the system for filing for unemployment; for some of them it was very easy. It depended on what time they called. Eventually they all figured it out, but it wasnt a smooth process.

I ate a few things through the afternoon into the evening. I had my smoothie for lunch. This one was kale, strawberry, kiwi, oat milk, and flaxseed.

Around 6 p.m., I had the Thai red curry that my fianc made she works in the industry, too over arugula and avocado. And for dinner, I made a brown-rice bowl with seared salmon belly, marinated peppers, and romaine with lime.

Monday, March 23I had some protein powder early in the morning, and worked out. I had a trainer who was seeing me, so hes been sending me workouts through this app. Leg routines I can do at home, ab workouts, high-intensity interval training. Ill do 15 push-ups, knee raises, bicycle crunches, ten squats, in succession. Stuff like that.

Later in the morning, I had my egg whites and a smoothie with kale, romaine, strawberry, and mango. I had that while I got on a call with a fellow chef about a plan to reopen restaurants around the country as community kitchens. He wants to do this at ten restaurants per major city, with 20 people per restaurant, so it gets some of the workforce back on. Thats the idea he has, so were just talking it through and figuring out how we would be able to do that.

Around 2 p.m., I had seared chicken breast with marinated peppers and lemon. I called one of my cooks, Tyrone, to see how he was doing and how it was going with filing for unemployment. I got him an interview with the New York Times about Easter, and how this is all affecting African-Americans because thats a holiday we celebrate and we cant get together right now. I was talking to him about that whole process, how he was feeling, and the restaurant and his growth since he started there.

I checked in on my grandparents. Its hard thinking about the fact that my grandfather has this blood disease, and I cant even go and see him. For obvious reasons, hes at risk. But its because they dont have enough tests. Its tough. We talked about that.

That night, I made my fianc Xiang-style noodles with pork and shrimp, and made myself poached shrimp in a scallion-fish-sauce broth and charred broccoli. Later on in the night, I made myself dinner: seared, plant-based Italian sausages with cherry peppers I cooked until they were jammy; spinach; and a spicy tomato broth I made with red pepper flakes and a little bit of chicken broth.

Tuesday, March 24At 8:30 a.m., I woke up and did 400 crunches and a HIIT workout. Then I had my ten ounces of egg whites, a kale, flaxseed, and mango smoothie. I drank that while on a phone conference for the Independent Restaurant Coalition, a group thats kind of like the Avengers of chefs. Danny Meyer, Tom Colicchio, Andrew Zimmern, Will Guidara, Marcus Samuelsson, Andrew Carmellini, Naomi Pomeroy, and many more all these people coming together along with a lot of support from the James Beard Foundation. So, we get together at 8:30 a.m. and also 5:30 p.m. and talk about what were working toward: Who in Congress are we talking to? What progress have we made? How can we represent the restaurant industry in totality? Ultimately, we were trying to get the restaurant industry included in the stimulus plan. So using our collective contacts to make sure that happens. So yeah, thats taken up a lot of my time as well: quote, unquote, lobbying for small restaurants. Just making sure were not forgotten.

For lunch, I made Trinidadian curried chicken with charred cauliflower over arugula. My family is from Trinidad, so its something I eat all the time. I have a curry powder I got down there called Chief and theres green seasoning in there as well, a culantro pure. You marinate the chicken in that and cook it.

I got ready for my Instagram Live, and did more crunches. For lunch, I had another smoothie. This one was kale, pineapple, and protein powder.

On Instagram, Ive started doing a cooking show called Eating Clean While Quarantined. I put the recipe out the day before so people can go shopping, and every recipe takes only 20 minutes or less. So I did a chorizo-white-bean stew with shrimp.

For dinner, my fianc made zaatar-rubbed chicken with broccoli and cauliflower, plus a white-bean pure.

Around 11 p.m., I had two scoops of nice cream. Its whipped bananas with vanilla and cinnamon. It has the texture of ice cream. Its really sweet, and it kind of hits that craving. Its a lot better for you than ice cream, but ice cream is my favorite food, so it helps curb that urge.

I was still at my friends house then, and my grandparents called me. They said, We didnt want to tell you, but whats happening with your grandfather, its getting serious. I thought again about how the doctor said I cant even go and see him until I get tested. I was sitting there bawling my eyes out. But I had to get ready because I had to be on Fox News with the chef Naomi Pomeroy, whod just written an op-ed for the Washington Post, to talk about the restaurant industry.

Its something thats extremely important to me because the well-being of my staff equates to the well-being of this industry that I work so hard to make into something. I want to make sure that its still there when this is all said and done. I try to stay optimistic about things, because without optimism, theres no one taking a chance on anything, right? You cant go into anything that youre trying to change or make something happen with a negative connotation.

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