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John Karangis, the executive chef of Shake Shack, says he usually wakes up at 3:30 a.m. This is by choice. The 48-year-old isnt rising and grinding at an unseemly hour to cook, concoct, and taste-test chicken, burgers, hot dogs, fries, and milkshakesthose are tasks he saves for later in the day. The crack-of-dawn start-time is because he cant stop himself from competing in marathons and triathlonsboth of which require a fair amount of early-morning training.

Karangis began cooking at an early age, including (illegally) at a restaurant at 13. He went to culinary school and came into the orbit of Danny Meyer, the founder of Shake Shack, who helped him launch a career in fine dining. So when Meyer and company came calling again, Karangis jumped at the chance to team back up. And in October 2018, he transitioned to his decidedly less high-end but equally tasty current job.

Karangiss journey as an athlete is a little more recent: it started 16 years ago, he says, as a bucket list one-off marathon turned into a lifelong hobby. Then he added training for Ironman triathlons to his regimen in 2014. Both forms of exercise are a welcomed respite from the sometimes not-so-healthy rigors of Karangiss day job, which does indeed feature the ingestion of a whole bunch of burgers.

In an interview with GQ, Karangis explains how he and his colleagues in the Shake Shack Innovation Kitchen try to maintain a healthy diet, and he explains why he really, truly craves Shake Shack every year after running the New York City Marathon.

GQ: Can you walk me through a typical day for an executive chef of a fast-casual restaurant?

John Karangis: I wake up at 3:30 a.m., and Ill have maybe a banana, some cashew butter, a cup of coffee, and Ill hit the road. I train one or two disciplinesswimming, cycling, or running. I usually start my exercise at 4:45 and do that as long as my schedule dictates for the day. Ill shower at home or the gym, grab a small recovery breakfast, and go to work. Im usually at work by 8, and leave sometime around 5 or 6. I try to be in bed by 10 p.m.

How often are you eating Shake Shack for lunch?

Part of our role in the Innovation Kitchen is to develop new recipes for Shake Shacks all over the world. Were constantly cooking and having tastings. Throughout the day, as a chef, youre cooking and tasting enough to get a sense of what works, what doesnt, while also being mindful of what youre eating. I try to integrate a salad lunch into the mix, especially if Ive got a big tasting with a burger or shake that day. I want to make sure Ive also got some grains, quinoa, greens, and a little dressing. But Im active during the work day and it kind of goes by so quickly that my lunches can vary. There are definitely days where my lunch is bits and pieces of whatever Im eating in the Shack. When I get home, my wife is a great cook, and whatever shes making, Ill eat. Then I try to prep my breakfast for the next morning to make my morning a little lighter.

Im not super regimented, but I try to be mindful of what Im eating. Theres a team of three of us, so well divide those tasting tasks up to make sure we each live a balanced lifestyle and were not taking in a ton of calories. My colleagues and I look out for each other, to be honest. Well say, okay, theres a big tasting tomorrow, heres what we need to do. But its also important to sometimes put ourselves in the shoes of a guest and experience something with the intent that we want them to experience it.

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The Real-Life Diet of Shake Shacks Executive Chef, Who Taste-Tests Burgers Between Marathons - GQ

Besides being high in protein and other nutrients, eggs are super versatile as well.

Highlights

Breakfast is one of the key highlights of the day. You know you are up for a good start if you are truly satisfied with your breakfast, so why make it a boring affair? We understand you cannot churn out indulgent delicacies every day, but no one said you have to stick to an omelette and butter toast every day, right? There are plenty of things you can do with your regular breakfast staples if you are willing to explore and experiment. Those who are fond of eggs, especially, have a slight edge here. Not only eggs are high in protein and other nutrients but they are also super versatile.

Eggs may help support healthy weight management in a huge way. They help restore metabolic balance and keep you full. Eggs are also said to be the best source of bio-available protein. In other words, our body finds it easy to assimilate protein from eggs. If you are into fitness, you would know protein plays a crucial part in sustainable weight loss; it helps induce satiety. Feeling full leads to lesser bingeing, which further helps accelerate weight loss.

Protein also helps put a check on cravings and regulates the hunger hormone ghrelin. Another function of protein is to build muscle, and the more muscle you have lesser the room there is for fat to accumulate.

(Also Read:Healthy Diet: How Much Protein Is Enough? Celeb Nutritionist Rashi Chowdhary Reveals All About Protein)

Protein also helps put a check on cravings

One of the most preferred ways to have eggs is by boiling them. Since eggs are boiled in water, it helps you save many calories. Yes, you heard us; the way you prepare your eggs also plays a determining role in your diet. Here are some yummy ways in which you can have your boiled eggs for breakfast.

(Also Read:High-Protein Diet: Best Vegetarian And Non-Vegetarian Sources Of Protein To Add To Your Salad Meals)

Boiled Eggs Recipes For Breakfast

1. Sneak them in sandwiches and toasts. Apply any savoury sandwich spread of your choice on a slice of bread; you can also use mashed avocadoes. Chop your boiled eggs; you do not need to chop them too fine. Throw them on top of the bread slice, add some cheese or pepper of your liking and you are good to go

2. Toss them in salads. Boiled eggs and greens taste divine together. Take lettuce or spinach greens, mix it up with chopped boiled eggs, drizzle some balsamic or olive oil. You can also use a citrusy dressing if you like. Throw in some salt and pepper and you are done.

3. Boiled egg chaat is also a nice brunch recipe you can try at home. Toss some boiled eggs in a pool of chutneys (think: tamarind or coriander), sauces and masalas. You can also add some chopped onions, tomatoes and coriander leaves in the mix.

4. Cut your boiled eggs in half and top each half with mayonnaise, some cooked mushrooms, chopped tomatoes, salt and pepper. You need not be a genius in kitchen to get this recipe right.

Try these yummy ways to cook eggs for breakfast and let us know which ones you liked the best in the comments section below!

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High-Protein Diet: 4 Yummy Ways To Have Boiled Eggs For Breakfast - NDTV Food

Chloe Hilliards F*ck Your Diet and Other Things My Thighs Tell Me is not about a diet.

Certainly, eating and dress size play a significant role throughout Hilliards memoir, but, more centrally, F*ck Your Diet is about race, love, societal standards (read: societal misdemeanors), and growing up. Food is simply the thread that unites skin color with sex and prepubescence with passive-aggressive office culture.

Hilliard is a comedian, writer, and media personality. In the past, she has written for publications including The Village Voice, The Best American Essays: 2009, and The Source, and she has performed standup comedy on NBCs Last Comic Standing, Comedy Centrals The Nightly Show, and MTVs Acting Out, among others.

F*ck Your Diet is Hilliards debut book, and as such, it is a tour-de-force. It progresses chronologically, beginning with Hilliards childhood in a Hasidic neighborhood of Brooklyn and ending with an acceptance of what she is not and will never be: Im no food guru, life coach, or empowerment princess. It covers her childhood as the bullied overweight kid on the playground, her basketball-dominated adolescence, her stint in corporate journalism, and her transition at once into her self-created career and her own skin.

What makes F*ck Your Diet so pleasant to read is Hilliards omnipresent, tongue-in-cheek humor. That Hilliard moonlights as a comedian (or perhaps moonlights as a writer) is self-evident. Seldom does Hilliard address topics in her novel that are not serious institutionalized racism, sexism, and the prevalence of body-shaming culture in the United States are not necessarily fodder for jokes, unless done with adroit skill. But Hilliard picks this exact skill neatly out of her sleeve time and time again. During high school, when Hilliard developed anorexia, she describes the time she fainted on the subway: The only time I knew black women to faint was at funerals and when the Holy Ghost hit them. Otherwise, fainting was reserved for petite white women in movies when they got bad news. Shortly after losing her virginity to an emotionally stunted boy who, in the midst of the encounter, promptly told her, Look, its gonna hurt, she describes a discussion they had about green card marriage. Bruh, slow you roll, Hilliard writes. Being a child bride was not in my cards.

Hilliards sense of humor is, in fact, what makes so many somber subjects palatable in a single, 300-page book. Memoirs, even when done successfully and a successful memoir is a rare find indeed are often the result of sorrow and pain. The seminal classics, important and moving as they are Jeannette Wallss The Glass Castle, Maya Angelous I Know Why the Caged Bird Sings, and Joan Didions The Year of Magical Thinking, among others frequently deal with tears, not laughter, and if they do involve the latter, they do so sparingly.

However, Hilliard accesses the gravity of everyday life with levity. When writing about her stint at the short-lived Lifetime magazine, where she experienced incessant microaggressions and systemic racism, she cracks a joke about the problem of speaking with a deep voice on the phone. Sound happy and less black, got it, Hilliard says. Damsels in distress never have bass in their voice. If Britney Spears spoke with more bass, wed all expect her to have her life together. But, alas, she talks like shes still in the Mickey Mouse Club.

Most powerful, though, is how Hilliard speaks about self-acceptance and the love of her own body. The shaming of women is a popular topic of conversation in the 21st century, particularly in the post-#MeToo era, but its also a deeply necessary one. Hilliard fully rants about how a womans value is determined by a set of draconian standards better suited to accommodate the male ego than the womans emotion and physical needs The berating continues until its drilled into the subconscious.

The party line at the heart of F*ck Your Diet is, admittedly, a little trite and more than a little overdone. Love yourself is plastered over half of every HomeGoods and three-quarters of most Pinterest discover pages. F*ck Your Diet is not particularly inventive, or riveting, or groundbreaking.

But it is funny, and even if its message has been said time and time again, it is still critical to the growth of women in a society that rarely accepts them as such, choosing instead to label them as girls because girls are far easier to understand. One of the final lines of F*ck Your Diet, in a section in which Hilliard outlines what she hopes her readers learned, is also one of its best: Ive given you reason to reexamine the things you thought made you undesirable or unworthy.

Staff writer Emerson J. Monks can be reached at emerson.monks@thecrimson.com.

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'F*ck Your Diet' Uses Levity to Talk About the Difficult Things | Arts - Harvard Crimson

Researchers at Columbia University's Irving Medical Center analyzed the associations between measures of sleep quality and the dietary patterns of women who were part of a year-long study program called AHA Go Red for Women. The program studied sleep patterns and cardiovascular risk in women.

Previous research has suggested that getting a less than ideal amount of sleep is an independent and strong risk factor for obesity in all ages.

The study highlights the importance of a healthy diet, especially as obesity rates are at an all-time high and only expected to increase.

The participants included nearly 500 ethnically diverse women, aged 20-76. They self-reported their sleeping and eating habits using questionnaires. They were asked how frequently each item was consumed over the past year as well as their portion sizes.

Over one-third of the women studied had poor sleep quality or some level of insomnia. Nearly 30% slept less than seven hours per night and almost 25% slept less than seven hours per night but also struggled with insomnia. The average sleep time among all the women was less than seven hours.

Overall, women who didn't sleep well or didn't sleep enough consumed an additional 500 to 800 calories on average. They exceeded recommendations for total and saturated fat intakes, as well as added sugars and caffeine, but failed to meet recommendations for whole grains and fiber.

Women who took longer to fall asleep had higher calorie intake and ate more food by weight. The women with more severe insomnia symptoms consumed more food by weight and fewer unsaturated fats than those with milder insomnia.

These findings build upon the wellestablished link between sleep duration and diet by demonstrating that quality of sleep is also related to overall caloric intake and the amount and types of food consumed. Importantly, this is one of the earliest observations of associations of overall sleep quality, sleeponset latency, and insomnia with diet quality in women across a broad range of ages and race/ethnicities, thereby extending findings of a sleepdiet relation previously demonstrated in populations differing in characteristics such as age and sex. By showing that poor sleep quality can be linked to overeating and poor diet quality in women, this study provides insight into a potential mechanism underlying the relationship between sleep quality and cardiometabolic health in a population at increased risk for sleep disturbances and prone to CVD, the report noted.

The researchers also pointed out that consuming too much food can cause gastrointestinal discomfort, which can make it harder to fall or remain asleep, as a possible explanation.

Foods high in added sugars and unhealthy fats are linked to health conditions and diseases, including type 2 diabetes, heart disease and obesity.

"Our study really highlights the importance of good, quality sleep for the management of body weight as well as potentially preventing heart disease among women, said Dr. Brooke Aggarwal, senior author of the study and assistant professor of medical sciences at Columbia University's Vagelos College of Physicians and Surgeons.

"Our interpretation is that women with poor quality sleep could be overeating during subsequent meals and making more unhealthy food choices.

One reason that a lack of quality sleep might lead to overeating is because it's believed to stimulate hunger, and/or suppress hormone signals that communicate fullness, the study said.

"It's previously been shown that when we are sleep deprived, or we don't get good quality sleep, our hormones can actually stimulate hunger," Aggarwal said."The ones that regulate suppression of hunger and fullness and satiety can be off balance."

The reports concluded, Poor sleep quality was associated with greater food intake and lowerquality diet, which can increase cardiovascular disease risk. Future studies should test whether promoting sleep quality could augment efforts to improve cardiometabolic health in women.

Source: Journal of the American Heart Association

2020;9:e014587 17 Feb 2020 https://doi.org/10.1161/JAHA

Measures of Poor Sleep Quality Are Associated With Higher Energy Intake and Poor Diet Quality in a Diverse Sample of Women From the Go Red for Women Strategically Focused Research Network

Authors: F. Zuraikat et al.

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The connection between poor sleep and unhealthy diet: Study - NutraIngredients-usa.com

Jonny Cruz had two problems: Facebook and a fear of death by workout. The 36-year-old- actor from West Hollywood, California, had started working as a creative producer with the social media giant, only to find that free meals and snacks at work were an irresistible temptation. I have always had a lean frame, so I don't look heavy or fat per se, he says, but grazing all day had him taking in a lot of extra calories.

Meanwhile, hed stopped really exercising. It all started when he tried to get back in the gym after slacking off for a few years. Suddenly he found that any strenuous exercise left him feeling dizzy. I got really worried that I had something going on with my health but was too afraid to get it checked out, he says.

That left him in a bind, adding more pounds while not getting the exercise he needed to burn calories. To the naked eye you wouldn't really think anything about my weight, but I could really feel it, he says. Tired of feeling sluggish and dizzy, he finally talked to a cardiologist, who confirmed his heart was healthy. Cruz realized hed created his own barriers to getting back in shape; he felt especially guilty for having a girlfriend who runs marathons while he worried a workout might kill him. At 158 pounds, his body fat percentage was 19.24 percent.

His doctor told him that his dizziness would likely subside as he exercised. So Cruz threw himself into a six-week transformation at Ultimate Performance. His initial assessment rolled right into a workoutIt was great cause I didn't have time to freak out, he says. He felt on the brink of dizziness, but as he kept going the feeling disappeared. Soon he was training without fear.

Jonny Cruz/Ultimate Performance

To fix his diet, he switched to a macro eating plan, logging all of his intake in MyFitnessPal. Hed never done that before, and soon learned the value of tracking fats, carbs, and protein. It was a challenge, but he realized how important it was to know exactly what he was eating. He even signed up with a service called MacroPlate, which delivered meals designed to fit his plan.

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Along the way, he un-learned some bad habits, including form that hadnt been serving him well. It was a lot of pain, but very rewarding to see how much more weight or reps I was doing each week, he says.

Within two weeks he could pinch his fat and notice it felt looser. In six weeks he lost nine pounds and dropped his body fat to just over 10 percent, giving him a super-cut look. I was amazed at how much muscle I gained, he says. I didn't think I would get lean and build muscle the way I did. Hes now bulking up, especially focusing on his legs.

For him, the transformation was all about diving in. Make a full commitment to what you want to achieve, he says. Find an environment that supports your dedication and keeps you accountable. The accountability will keep you grounded in the beginning, helping you shape a new habit.

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Simple Diet Changes Helped This Guy Build Muscle and Get Shredded in 6 Weeks - menshealth.com

There's always some new diet fighting for the spotlight, but with its Mediterranean-style roots and emphasis on plant-based foods, the pescatarian diet is likely here to stay. Still not sure what it is exactly? Pescatarians follow what's essentially a vegetarian diet focused on vegetables, legumes, fruits, whole grains, nuts, and seeds but with the addition of fish and seafood for a bit of animal-based protein.

The pescatarian diet is high in fiber, vitamins, antioxidants, and healthy fats. According to Brigitte Zeitlin, RD, MPH, owner of BZ Nutrition in New York City, including fish in an otherwise vegetarian diet also adds in vitamin B12, which is only found naturally in animal proteins. Strict vegetarians are frequently B12-deficient.

"B12 deficiency can lead to anemia and fatigue, osteoporosis, macular degeneration, irritability, and anxiety," Brigitte told POPSUGAR. "Including fish can help prevent all these things and still work to meet your health goals of lowering the risk of heart disease, diabetes, and other chronic illnesses. The pescatarian diet can also help you maintain a healthy weight, since it focuses on fresh produce and only includes the leanest sources of animal protein: fish and seafood." Keep reading to find out exactly how to fill your plate.

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Thinking of Going Pescatarian? These 5 Food Groups Are Essential, According to a Dietitian - POPSUGAR

Cookbook author Urvashi Pitre says she has struggled with her weight for years. Five years ago, she had weight loss surgery and committed to a low-carb ketogenic diet. She has lost 80 pounds and kept them off.

She shares 100 international keto-friendly recipes in her new cookbook, Easy Keto in 30 Minutes, including a number of dishes from her native India. There also are keto versions of popular dishes from Korea, Italy, the Middle East and Mexico.

This Stuffed Poblanos recipe from the book has an estimated 10-minute prep time and takes a mere six minutes to cook.

Find more of her keto recipes on her food blog, twosleevers.com.

Roasting the poblanos as you cook the ground beef makes this recipe move ahead lickety-split. Air frying is also an excellent way to roast these peppers. If you have time, you can roast the peppers whole and then stuff them whole. But this way works faster: just laying them flat and layering them with beef and cheese. This feeds four people with the accompaniments or probably two hungry people without the added fat from the sour cream and guacamole.

Makes 4 servings

4 large poblano chiles, halved and seeded1 tablespoon vegetable oil1 pound 85 percent lean ground beef1 tablespoon plus 1 1/2 teaspoons taco seasoning1/4 cup chopped fresh cilantro, plus more for garnish1 cup shredded Mexican blend cheeseFresh lime juice (optional)Sour cream (optional)Guacamole (optional)

Place an oven rack 6 inches below the broiler. Preheat the broiler on high.

In a medium bowl, toss the poblano halves with the oil. Arrange, cut side down, on a rimmed sheet pan. Broil until the outsides are charred and blistered, about 4 minutes.

Meanwhile, heat a large skillet over high heat. Add the ground beef and cook, breaking up the meat with a wooden spoon, until cooked through, 6 to 7 minutes. Stir in the taco seasoning and the 1/4 cup cilantro.

Fill each poblano half with ground beef and top with cheese. Arrange pepper halves on the baking pan. Broil until the cheese is melted and bubbly, 2 to 3 minutes.

Garnish with additional cilantro, if desired. Serve with a sprinkle of lime juice, sour cream and/or guacamole, if desired.

Even faster tip: You can prepare the poblanos and seasoned meat ahead of time and only assemble one, two or all four halves as needed. Youll need to reheat the pepper halves and meat in the microwave before stuffing the pepper halves, topping with cheese, and then broiling.

Per serving: 409 calories; 27 g total fat; 11 g total carbs; 10 g net carbs; 1 g fiber; 1 g sugars; 30 g protein

Excerpted from Easy Keto in 30 Minutes: More than 100 Ketogenic Recipes From Around the World by Urvashi Pitre. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Stuffed poblanos adhere to Keto diet - The San Diego Union-Tribune

If youre among Britains 600,000 vegans or the estimated 400,000 more who signed up for Veganuary this year the chances are you stopped eating animal products for the sake of the environment and your health. But is it possible the worlds fastest growing consumer trend could actually damage, not improve, your health?

No one disputes that eating more fruits, vegetables, wholegrains, and nuts is good for us and reduces the risk of chronic diseases. But scientists and nutritionists are concerned that increasingly popular fake meats and vegan fast foods may be less healthy than their meaty alternatives.

British shoppers spent 474 million on meat-free groceries including burgers, sausages, ready meals and cooking ingredients in 2019,according to consumer analysts Kantar Worldpanel -an increase of eight per centon the previous year. This doesnt include sales of vegan fast food, which are also skyrocketing.

There are also fears that vegan diets may be causing deficiencies in crucial nutrients that could lead to serious health problems.

The whole issue of plant-based food products is highly contentious. Scientists at a farmers conference in London last week hit back at veganism, suggesting that eating tofu a key protein source in many plant-based diets might be worse for the planet than consuming some meats. The theory is that per unit of protein absorbed, tofu production may cause more greenhouse gas emissions than rearing lamb, pork and chicken for the table. The fact that Almond Milk production requires vast amounts of water in drought afflicted California is also well documented.

But whatever the environmental pros and cons, the booming meat-free food market has prompted some doctors and scientists to question whether some of these products can be considered part of a healthy diet.

From meatballs and burgers to goujons and bacon, imitation meats are everywhere. Some have been around for years. Seitan, traditionally used in Chinese cookery, is a form of wheat gluten. Many people are familiar with Quorn, although perhaps not what its made from: mycoprotein, a protein derived from fermented fungi, bound with egg albumen or potato protein. And soy products like tofu and tempeh have long been used in Asian cuisine as a plant-based substitute for meat.

All these products are good sources of protein and are nutritious to varying degrees. But some, like tofu and seitan, are not complete sources of protein, that is, they dont contain all the essential amino acids our bodies need. And seitan and Quorn are also highly processed. Seitan would not be suitable for anyone with gluten or wheat sensitivity.

In recent years, a new generation of high-tech products made from plants has been developed to recreate the exact taste, texture and appearance of meat. Most are also highly processed, made with a long list of unfamiliar ingredients and sometimes new production methods. The Vegan Butcher range, for example, lists soy structure as the main ingredient in its Chickened Out Burger and Good Karma Shawarma. According to Unilever, which owns the brand, this is an amalgam of water, soy protein, wheat starch and wheat protein.

Beyond Burgers, which are sold in over 25,000 food outlets worldwide and found in the meat section of some British supermarkets, are among the new fake meats made with pea protein isolate. Impossible Burgers, widely available in the US but not yet approved for sale in the UK, are made with soy leghemoglobin. This is a protein that carries heme, an iron-rich molecule that gives the futuristic patties their realistic colour, aroma, and flavour of meat.

Last year, Harvards School of Public Health researched these novel meats to determine whether they could be considered part of a healthy diet. They concluded that the answer was far from clear as studies are currently inconclusive.

However, Chair of the Department of Nutrition, Dr Frank Hu, said it couldnt be assumed that the health benefits of fruits, vegetables, wholegrains and nuts were the same as meat alternatives made with highly processed plants. Food processing can lead to the loss of some nutrients and phytochemicals naturally present in minimally processed plant foods, he said.

Dr Hu added that a recent study by the National Institute of Diabetes and Digestive Kidney Diseases found a link between highly processed foods and weight gain, although the study did not focus on meat substitutes.

Other ingredients going into industrially processed vegan food are also causing concern. To make these products taste as similar as possible to their non-vegan counterparts, manufacturers include many additives, notably salt and sugar. Recent research by content agency JBH revealed some vegan fast food contained much more salt and sugar than their non-vegan equivalents. Subways Meatless Meatball Marina, for example, clocked in with 3.6g of salt (more than half the recommended daily intake of 6g) and 19.3g of sugar. Its Meatball Sub contained much less of both, with 1.9g and 13.5g of salt and sugar respectively.

Many popular brands of meat-free burgers, sausages and bacon sold in supermarkets also contain high levels of salt, according to Mhairi Brown, a nutritionist and policy co-ordinator with campaigning group Action Against Salt. She says the main problem with these products is the perception encouraged by food manufacturers that vegan food is healthy simply because its made from plants. They often use green or orange packaging, and also the term plant-based, to create a health halo, she says. People think these products are healthy when that might not be the case at all.

Registered dietitian Sophie Medlin agrees. Many people think that if a food is vegan its healthier, she says. The truth is there are some really great vegan alternatives to meat and dairy but there are plenty of food manufacturers simply chasing the vegan pound. Fast food outlets that have questionable animal welfare standards and poor environmental practices are selling vegan alternatives that are often deep fried carbohydrates in a bun.

Although vegan advocates insist its perfectly possible to eat a well-balanced plant-based diet, nutritionists are concerned that many people simply dont manage it. Medlin reports a rise in cases of anaemia at her clinic caused by vitamin B12 deficiency. Essential for brain and nervous system function, B12 is naturally found in animal products but generally not in plant foods unless theyre fortified, putting vegetarians and vegans at particular risk of deficiency. Untreated, vitamin B12 deficiency can cause irreversible nerve damage.

Its not surprising that demand for B12 injections and intravenous drips at high street vitamin salons is rising. We administer 20% more B12 shots now than we did two years ago, and around 30% of our customers are vegetarian or vegan says Richard Chambers, founder of Get A Drip. In December alone we administered 528 B12 products. (Medlin strongly advises against going to high-street providers for injections or IVs).

Another cause for concern is the risk to bone health caused by calcium and vitamin D deficiency, says Professor Ian Givens, director of the Institute of Food, Nutrition and Health at Reading University. Research shows vegans have lower bone mineral density and fracture rates nearly a third higher than the general population, with teenagers and post-menopausal women were particularly at risk. Vegetarian and vegan diets can increase the risk of reduced bone strength and special care is needed to ensure adequate intake of the key nutrients, Prof Givens says.

We also think there may be a lot of new food allergies issues emerging due to the ingredients being used in some vegan foods, adds Professor Chris Elliott, from the Institute of Global Food Security at Queens University Belfast. It is too early to say this for sure for we are watching this closely. We doubt very much about how well nutritionally balanced many of these are and will only add to the issues were already concerned about. He says long-term studies into these foods are needed.

Heather Russell, a dietitian for the Vegan Society, says anyone considering opting for a plant-based diet needs to educate themselves about good nutrition and healthy protein sources(nutrition information is available on their website). Whether youre vegan or not, its a good idea to use food labels to keep an eye on added fat, salt and sugar and limit highly processed foods, she says.

Experts do agree that the healthiest diet includes an abundance of minimally processed plant foods, and limited amounts of the highly processed stuff. But just because food is made from plants doesnt mean its good for you -that bag of crisps might be vegan, but its not health food.

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Is a vegan diet really as healthy as we think? - Telegraph.co.uk

From a bulky 108kg to 56kg, Jen Atkin went on to win the Miss Great Britain 2020. Picture via Instagram/ jenatkinuk

KUALA LUMPUR, Feb 27 A 26-year-old changed her diet,changed her diet and said goodbye to a sedentary lifestyle after being dumped by her ex-fiance.

Jen Atkin, an aviation administrator from Ulceby, England dropped over 52kg in weight, went on to win Miss Scunthorpe then Miss England 2018 runner-up before coming back from a pageant hiatus to get married to be crowned Miss Great Britain 2020.

Eating better now, Atkin told Bored Panda that she didnt follow a set diet.

I eat so much better, I dont follow a diet but I think about what I eat so much more. I still enjoy meals out but dont binge like I used to!"

"I go to the gym five times a week now and I love it, its become a staple part of my life and has helped me in so many ways.

It took her two years to drop her weight from around 108kg to 56kg.

This years Miss Great Britain which supported the organisation Cancer Research UK and Alexs Wish which raises awareness about Duchenne muscular dystrophy), raised more than RM228,000 for the worthwhile causes.

If you want to follow Atkin's footsteps but find yourselves without energy or motivation, she said its all about consistency and small steps.

My biggest advice would be to take every day as it comes.

Imagine where you could be in three months time and just keep chipping away! Consistency is key and its a lifestyle change!

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English woman drops 50kg after a change in diet, hitting the gym goes on to win Miss Great Britain - Malay Mail

There's a lot of chat around plant based and meat free and veganism these days. Whether its a fad or a long term thing, whose embracing it, whose not, what it means for New Zealanders, for farmers, and so on.

We seem to be dedicating a lot of column inches to how we eat, what we eat, why we eat, what we shouldnt eat.

And while Im a big fan of food fads and trying new things and evolving with food based patterns, I do wonder if we all just need to,in the words of Taylor Swift, calm down.

Does it really matter if youre doing meat-free Mondays and Im not?

Does it matter if youre vegan and Im not?

Does it matter if youre dairy and gluten free and Im not?

To me it feels like the crossfit trend, those that are doing it, have to talk about it a lot.

And they can get a wee bit judgey if youre not doing it too.

The famous meme if youre a vegan and you dont tell anyone, are you still a vegan.. rings true.

I get the share the philosophy thing, I get the health benefits youre enjoying and want to shout from the rooftops, but an all kale and spinach diet may just not be for everyone.

Shopping organic and free range at farmers markets may not be an option for everyone.

And it doesnt mean those people arent interested in saving the planet or care about the environment, it just means were all different and were allowed to do our own thing.

Not everything has to be a movement.

For the record, I am majority plant based by choice, but I do eat meat, just not that often by preference.

I learned early on that not many people want to hear about what youre eating.

I recall trying to tell my parents one day about the merits of eating raw and plant based and their eyes glazed over and my Dad interrupted me and said oh nooooooo, not a lettuce leaf lecture, no, boring, we get it, you like salad, yawn..

Hes right of course. Inflicting your weird food preferences on others should be reserved for the handful of people whore actually interested and outright ask you what you eat. Which is not many.

But I raise this because I see the huge pressure and confusion around food, kids dont know what to eat anymore, theres a lot of second guessing. Is this good for me? Is it bad?

I cant help thinking our grandmothers were probably onto something when they said everything in moderation.

Link:
Kate Hawkesby: Why do we share our diet plans with everyone? - Newstalk ZB

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