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JOPLIN, Mo. - "Feeding issues are very common with kids with autism. It's estimated that children with autism are five times more likely to have a feeding disorder," says Freeman Licensed Dietitian Karen Donelson.

The problem can even be as basic as just getting the child to sit down at the table.

"The most common issues we've seen in our clinic is what we call food selectivity, meaning that the kiddos are eliminating entire food groups in their diet, mostly fruits and vegetables. The foods that they tend to gravitate toward are the snack-type foods or the foods that are high in fat and sodium like french fries and chicken nuggets," Donelson says.

An autistic child's food problems can center around sensory issues.

"Where there's some property of the food that is really aversive to them. There's some where because of behaviors related to autism, rigidity or sameness. They're just not open to taking foods that are not preferred, so it's often a variety of issues that's going on," Donelson says.

If left uncorrected, there can be both short and long-term issues with such a limited diet.

"Especially when you're excluding fruits and vegetables you can have certain types of anemia. You can have poor bone growth, altered growth you can eventually have obesity, hypertension and diabetes," says Donelson.

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Freeman Medical Focus: Autism Diet Concerns - Four States Homepage

Based on a poll conducted last year by the Baltimore, Maryland-based Vegetarian Resource Group, an estimated eight million adults in the United States identify as vegetarian. Thats 3.3 percent of the adult population in the US who abstain from eating any meat, seafood, or poultry (that number includes adults who identify as vegan, meaning they do not eat eggs or dairy, either).

Many people who have chosen to become vegetarian cite the harmful impacts of meat production on the environment as one of their reasons for doing so. Meanwhile, there are approximately 163 million dogs and cats kept as pets in the US, and its safe to assume even most vegetarians feed their pets some kind of non-vegetarian food product, given that dogs and cats are both carnivorous species. That got University of California, Los Angeles (UCLA) geography professor Gregory Okin wondering: Just how bad is the production of pet food for the environment?

As a professor of geography and member of the Institute of the Environment and Sustainability at UCLA, Okins research is usually focused on things like desert landscape dynamics and how they impact local ecosystems and the global climate. He first became interested in looking at the environmental impacts of pet food while considering the growing number of Americans raising chickens in their backyards.

I was thinking about how cool it is that chickens are vegetarian and make protein for us to eat, whereas many other pets eat a lot of protein from meat, he said in a statement. And that got me thinking how much meat do our pets eat?

Meat production has well-documented impacts on the environment, as Okin notes in a study he published this month in the journal PloS ONE: Compared to a plant-based diet, a meat-based diet requires more energy, land, and water and has greater environmental consequences in terms of erosion, pesticides, and waste.

He adds that, with an estimated 77.8 million dogs and 85.6 million cats as of 2015, the US has the most pet cats and dogs of any country on Earth and the meat-based diets of those pets have considerable consequences. In addition to requiring greater land compared to plant crops to produce equivalent protein energy, and contributing to soil erosion, animal production has considerably greater impacts on water use, fossil fuel use, greenhouse gas emission, fertilizer use, and pesticide use. Despite the fact that more than 60% of US households have pets, these consumers of agricultural products are rarely included in calculations of the environmental impact of dietary choices.

Using publicly available information from sources like the American Pet Products Association, the American Kennel Club, and the US Department of Agriculture, Okin was able to calculate that Americans dogs and cats consume about as many calories as the entire population of France every year, or about 19 percent as many calories as Americans themselves. But because dog and cat food typically contains more meat than the average human diet, our canine and feline companions actually consume about 25 percent of the total calories derived from animals in the US.

In fact, according to Okin, if the 163 million cats and dogs in the US were to somehow found their own country, that country would rank fifth in global meat consumption, behind only Brazil, China, Russia, and the US.

As a result, Americans pet cats and dogs produce about 30 percent as much feces, by mass, as the humans in the US, and their diet is responsible for 25 to 30 percent of the environmental impacts of producing food derived from animals. Dog and cat food is also responsible for the release of so much methane and nitrous oxide, both potent greenhouse gases, that its equivalent to driving 13.6 million cars for a year or releasing 64 million tons of CO2 into the atmosphere.

Okin writes in PloS ONE that the point of his study was not to argue for decreased pet ownership, as our furry friends provide a host of real and perceived benefits to people including companionship, increased physical activity, improved mental health and social capital, benefits for child development, and social status. Many dogs are also service animals, as well, while cats have long provided services such as pest control to humans, and Okin does not discount these positive impacts of pet ownership, either.

Rather, he wants people to be aware of the fact that dog and cat ownership is not an unalloyed good, and suggests that vegetarian pets like hamsters and birds might confer some of the same benefits as cats and dogs while having a much smaller impact on the environment.

Its not just what Americans feed their pets that needs to be addressed, however. How much American feed their pets is another issue, as it makes the animals overweight and unhealthy while also making a major contribution to the unsustainability of pet food production. The pet food industry is already aware of these issues, he notes, and is working to reduce overfeeding and waste while looking for alternative sources of protein.

I like dogs and cats, and Im definitely not recommending that people get rid of their pets or put them on a vegetarian diet, which would be unhealthy, Okin said. But I do think we should consider all the impacts that pets have so we can have an honest conversation about them. Pets have many benefits, but also a huge environmental impact.

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Ever wondered how much your pet's diet impacts the environment? - Mongabay.com

Days later, Hefford was pronounced dead. Only after her death did her family learn that Hefford, the mother of a 7-year-old girl and a 5-year-old boy, had a rare genetic disorder that prevented her body from properly metabolizing her high-protein diet.

Normally, the body can remove nitrogen, a waste product of protein metabolism, from the blood. However, a urea cycle disorder would prohibit this.

Therefore, nitrogen, in the form of toxic ammonia, would accumulate in the blood and eventually reach the brain, where it can cause irreversible damage, coma and death.

"The enzyme deficiency can be mild enough so that the person is able to detoxify ammonia adequately -- until there's a trigger," said Cynthia Le Mons, executive director of the foundation. The trigger could be a viral illness, stress or a high-protein diet, she added.

"There was just no way of knowing she had it because they don't routinely test for it," said Michelle White, Hefford's mother and a resident of Perth. "She started to feel unwell, and she collapsed."

White blames protein shakes for her daughter's death.

'Nuanced symptoms'

Since 2014, Hefford, who worked at Princess Margaret Hospital for Children and studied paramedicine, had been competing as a bodybuilder.

It was only after Hefford's death that White discovered containers of protein supplements in her daughter's kitchen, along with a strict food plan. White understood then that her daughter, who had been preparing for another bodybuilding competition, had also been consuming an unbalanced diet.

Hefford's diet included protein-rich foods, such as lean meat and egg white, in addition to protein shakes and supplements, her mother said.

"There's medical advice on the back of all the supplements to seek out a doctor, but how many young people actually do?" White asked.

Le Mons said, "typically, there are nuanced symptoms that just go unrecognized" with mild cases of urea cycle disorder. Symptoms include episodes of a lack of concentration, being very tired and vomiting.

"Sometimes, people think it's the flu and might even go to the ER thinking they have a really bad flu," Le Mons said, adding that a simple serum ammonia level test, which can detect the condition, is not routinely done in ERs.

It's unclear whether Hefford suffered symptoms of her condition. White, who hopes her daughter's story will serve as a warning to help save lives, believes protein supplements need more regulation.

The Australian Medical Association says there's no real health benefit to such supplements. And, while they may not be necessary for most people, they're not dangerous to most, either.

Treatment

The estimated incidence of urea cycle disorders is 1 in 8,500 births. Since many cases remain undiagnosed, the exact incidence is unknown and believed to be underestimated.

"There's a myth that this disorder only affects children," Le Mons said, noting that one patient reached age 85 before diagnosis.

Regarding Hefford, Le Mons said that "this is not the first time this has happened." Other athletes, who like Hefford were unaware of their condition, have died when a high-protein diet triggered their condition.

Treatment may include supplementation with special amino acid formulas, while in some more severe cases, one of two forms of an FDA-approved drug may be prescribed. When these therapies fail, liver transplant may become necessary.

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Australian bodybuilder with rare disorder dies eating high-protein diet - CNN

Health Check 12 Report: Alzheimer's Disease

Joe Dana, KPNX 6:28 AM. EDT August 14, 2017

Alzheimers disease remains the sixth leading killer of Americans, taking the lives of more than 80,000 each year in the United States. But recent research on the effects of the disease provides clues into treatment, said Honor Health family physician Dr. Jeannine Hinds

Studies show the brains of Alzheimer's patients have plaque, deficits of certain brain chemicals and inflammation. Some of these symptoms are directly or indirectly related to chronic disease like diabetes or high blood pressure," Dr. Hinds said.

The research suggests that a healthy diet can be an important tool to slowing down the effects of Alzheimer's disease, which begins damaging the brain 15 to 20 years before symptoms begin appearing. Researchers believe the cause of Alzheimer's disease may involve a combination of genetic and environmental factors.

If we can make a diet rich in healthier fats, veggies and anti-oxidants, that helps with the inflammatory process associated Alzheimer's, Dr. Hinds said.

One diet touted by researchers, known as the MIND diet, has shown a correlation with a lower risk of Alzheimers Disease. The diet includes a heavy emphasis on foods like berries, leafygreens, andfish.

Dr. Hinds said treatment of the disease is about management because a cure remains elusive.

"Part of being in medicine is you want to fix people. And this is something we can't fix yet," Dr. Hinds said. "Progress is being made. There is earlier detection. There are better prevention measures in place."

Dr. Hinds said one of the obstacles to effective treatment of Alzheimer's patients remains a lack of education in the community.

Physicians need to a chance to intervene as early as possible, and families should be on the lookout for signs of forgetfulness and mood changes in loved ones. Patients diagnosed earlier are better-equipped to get help.

FDA-approved medications have shown evidence of slowing down the plaque build-up associated with the disease.

"The earlier we can begin helping patients and their families, the better off they will be," Dr. Hinds said.

For some patients, Dr. Hinds also recommends they take part in research studies that may hold secrets for better outcomes.

2017 KPNX-TV

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Research: Diet may help slow effects of Alzheimer's disease - W*USA 9

PhillyVoice.com

Study: A red wine component has similar anti-aging benefits to diet and exercise PhillyVoice.com Specifically, both resveratrol and metformin have many of the same neuroprotective benefits that come from a low-calorie diet and exercise. Additionally, study researchers found that the wine component, resveratrol, also preserves muscle fibers during ...

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Study: A red wine component has similar anti-aging benefits to diet and exercise - PhillyVoice.com

If I were to tell you that our nations nutritional and overall health woes could be fixed with the help of a Berkeley native who is a 27-year vegetarian and the mother of two living in New York City, you would most likely think I have lost it, right?

Well, that is what I am telling you. That person is Nina Teicholz; a trained investigative journalist who spent nine years studying diet and disease with no formal training in nutrition and yet what she has uncovered every man, woman and child in this country needs to hear.

The U.S. Department of Agriculture is still forming its administration, and one leadership role that still needs to be filled is that of the person who will ultimately guide the future of dietary guidelines. I make no bones about having faith in Teicholzs abilities to do that because she does not sit back or kowtow to the squeaky wheel. She simply shares the science of developing proper diets that has long been suppressed.

For example, in the past month a hit piece on animal agriculture was released on Netflix. That vegan agenda piece is called What the Health. Within hours of its release, Teicholz was the first response available on the internet and you can read it at http://www.dietdoctor.com.

I would like to share with you some USDA information that she used in her summary of why this Netflix piece did not show the real truth.

Over the last 30 years, as rates of obesity and diabetes have risen sharply in the U.S., the consumption of animal foods has declined steeply: whole milk is down 79 percent; red meat by 28 percent and beef by 35 percent; eggs are down by 13 percent and animal fats are down by 27 percent. Meanwhile, consumption of fruits is up by 35 percent and vegetables by 20 percent. All trends therefore point towards Americans shifting from an animal-based diet to a plant-based one, and this data contradict the idea that a continued shift towards plant-based foods will promote health.

You see most studies today are observational studies, meaning they randomly ask people what they have eaten for the past 30 years and then try to tie it to the acceleration of their chosen disease. Teicholzs, on the other hand, has mountains of data and actual science about what is really going on with diet and health in our population.

Furthermore, the most maddening part of this information is she acquired the consumption data directly from the USDA. Yes, this is the same USDA that has continued to provide the misguided directives about reducing fat and protein and ramping up carbs with natural sugars from fruits and vegetables. The truth of the matter is the USDA has had access to all of this factual dietary information for 30 years.

I have become good friends with Teicholz since the release of her book that shares all of her research about diet and disease. The book is The Big Fat Surprise. The really interesting and respectable thing about her is she only has one dog in the fight. She does not come from a farming family with roots in food production. Her only passion was ignited when she was enlightened about the real facts leading to proper health. She developed a conviction that all other Americans need to get on board with after we have all been misled for so many years.

Lets look at the impact of poor nutrition. Our students are not keeping up with students in other countries and people look to blame the public school system. However, all the science clearly states that if you do not feed your brain, your ability to learn is limited. The foundation to improving our nations health and intelligence rests directly on the back of what we eat. We need to feed our kids, feed our families and feed our brains better than we have been.

That is the very reason I believe it is time we ask someone who has studied the science behind diets instead of those who have been following what the last wind of a political storm may have blown in. Look at the facts and the data. We need to change what we are eating and teach Americans the truth about what their bodies need to successfully live, work, play and learn. Teicholz can do that.

Editors note: Trent Loos is a sixth generation United States farmer, host of the daily radio show, Loos Tales, and founder of Faces of Agriculture, a non-profit organization putting the human element back into the production of food. Get more information at http://www.LoosTales.com, or email Trent at trentloos@gmail.com.

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Real diet science, not wind storms - High Plains Journal

Your diet can influence your appearance. You knew that. But did you know that what you eat can also affect your body odor and your attractiveness to the opposite sex? Lilli Carr for NPR hide caption

Your diet can influence your appearance. You knew that. But did you know that what you eat can also affect your body odor and your attractiveness to the opposite sex?

What we eat can influence more than our waistlines. It turns out, our diets also help determine what we smell like.

A recent study found that women preferred the body odor of men who ate a lot of fruits and vegetables, whereas men who ate a lot of refined carbohydrates (think bread, pasta) gave off a smell that was less appealing.

Skeptical? At first, I was, too. I thought this line of inquiry must have been dreamed up by the produce industry. (Makes a good marketing campaign, right?)

But it's legit. "We've known for a while that odor is an important component of attractiveness, especially for women," says Ian Stephen of Macquarie University in Australia. He studies evolution, genetics and psychology and is an author of the study.

From an evolutionary perspective, scientists say our sweat can help signal our health status and could possibly play a role in helping to attract a mate.

How did scientists evaluate the link between diet and the attractiveness of body odor?

They began by recruiting a bunch of healthy, young men. They assessed the men's skin using an instrument called a spectrophotometer. When people eat a lot of colorful veggies, their skin takes on the hue of carotenoids, the plant pigments that are responsible for bright red, yellow and orange foods.

"The carotenoids get deposited in our skin," explains Stephen. The spectrophotometer "flashes a light onto your skin and measures the color reflected back," says Stephen. The results are "a good indicator of how much fruits and vegetables we're eating," he says.

Stephen and his colleagues also had the men in the study complete food frequency questionnaires so they could determine the men's overall patterns of eating. Then the men were given clean T-shirts and asked to do some exercise.

Afterward, women in the study were asked to sniff the sweat. (Note: The methodology was much more scientific and precise than my breezy explanation, but you get the picture.) "We asked the women to rate how much they liked it, how floral, how fruity," and a bunch of other descriptors, explains Stephen.

It's a small study, but the results were pretty consistent. "Women basically found that men who ate more vegetables smelled nicer," Stephen told us.

Men who ate a lot of meat did not produce a sweat that was any more or less attractive to women. But meat did tend to make men's odor more intense.

"This is not the first study to show that diet influences body odor," says George Preti, an adjunct professor in the dermatology department at the University of Pennsylvania and a member of the Monell Chemical Senses Center in Philadelphia.

A study published in 2006 found that women preferred the odor of men who ate a non-meat diet, "characterized by increased intakes of eggs, cheese, soy, fruit and vegetables."

But Preti points out that the relationship between diet and body odor is indirect.

Some people think if they eat a garlic or onion or a piece of meat they will smell like that food. "But that's not what happens," Preti says. Your breath might smell like the food you eat, but not your sweat.

Body odor is created when the bacteria on our skin metabolize the compounds that come out of our sweat glands.

"The sweat doesn't come out smelly," Preti explains. "It must be metabolized by the bacteria that live on the surface of the skin."

Now, of course, at a time when good hygiene and deodorant use are commonplace, is the smell of our sweat a big concern?

I put that question to the happy hour crowd at a bar down the street from the NPR headquarters in Washington, D.C.

"I'm pretty OK with my smell," Stefan Ruffini told me. That evening he was ordering a burger on a bun and a side of fries, along with a beer. When I told him about the findings of the study, he laughed it off.

"I've got a girlfriend, so I don't worry about these things," he said.

The study did not assess diet and odor attractiveness among same-sex couples.

"As a lesbian, I haven't smelled a man in several years," Stacy Carroll, who was also at happy hour, told me. "I eat a lot of produce, I have a girlfriend, so it's working out."

Carroll says people who eat a lot of fruits and vegetables are more likely to be interested in their health "feeling good, looking fit" than their smell.

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Men, Listen Up: Women Like The Smell Of Guys Who Eat A Certain Diet - NPR

The fats we typically supplement as oil are predominately triglycerides, or dietary fats. These fats provide horses with essential fatty acids and fat-soluable vitamins.

Photo: Thinkstock

Society has seen its share of diet crazes, even in the past decade. From low-carb and high-protein to low-fat and high-fiber, trends have come and gone and come again, making food selection challenging. Luckily, horse owners dont have as many options when theyre picking their charges feed. As herbivores, our horses diets must be high-fiber complemented by a commercial product fit to meet their life stage (performance, breeding, growing, etc.). The high-fat diet era began as a way to effectively increase calories without drastically increasing feed volume and, as researchers learn more about the benefit of fats for our four-legged friends, it appears that high-fat diets are here to stay.

Fats and oils are part of a class of molecules called lipids. Structurally, all fats contain the following components:

The fatty acids attached to glycerol vary in length and in how their own carbon molecules are linked. When single bonds link carbon atoms, the fatty acid is considered saturated. Saturated fat originates predominantly from animal fat sources such as tallow. Conversely, when one or more double bonds link the carbon atoms, the fat is unsaturated. Horse diets consist mainly of unsaturated fats such as vegetable oils.

Fats can be found in forages and grains in many forms, including di- and triglycerides, sterols, and phospholipids. The fats we typically supplement as oil are predominantly triglycerides. Each fat type varies significantly in its availability to the horse, which we will discuss later.

Once a horse ingests fat, enzymes (called lipases) in the stomach begin to break it down. A majority of fat digestion takes place in the small intestine, specifically in the duodenum and jejunum. After absorption, fats move along to the liver, adipose tissue, or elsewhere as needed for storage or use. Fats that do not get absorbed in the small intestine travel to the hindgut (the large intestine and colon), where they will be excreted in the feces.

In several studies researchers have found drastic differences in the digestibility of various fat sources in the horses diet. Fats from forages appear to be 55% digestible, whereas fats from oil are 100% digestible. This makes sense, considering that cell wall components more than likely surround the fats in forages and make them less available for digestion.

Researchers have compared the palatability of both animal and plant-based fat sources to horses and found corn oil to be the most acceptable, but other sources can be just as readily consumed. See common sources of fat used in equine diets in the table below:

It is important to understand that there are two types of fats: dietary fats and polyunsaturated fatty acids, says Stewart K. Morgan, DVM, PhD, clinical nutrition resident at the Virginia-Maryland College of Veterinary Medicine, in Blacksburg. Dietary fats, also known as the triglycerides mentioned earlier, are a concentrated source of dietary energy that provides essential fatty acids (EFAs) and can carry the fat-soluble vitamins A, D, E, and K. Because hydrogen and carbon atoms make up these vitamins structure, they are hydrophobic in nature. Have you heard the saying oil and water dont mix? Hydrophobic literally means water-fearing and describes oils propensity to separate from water. Therefore, fat-soluble vitamins need fats to help transport them across the small intestine. Extremely low-fat diets can potentially reduce fat-soluble vitamin absorption, as seen with decreased vitamin E levels in ponies fed an extremely low-fat diet.

Meanwhile, polyunsaturated fatty acids can be metabolized to form compounds that serve biological functions. These include omega-6 and omega-3 fatty acids, which are essential to the horse, says Morgan.

Horses cannot synthesize EFA on their own and rely on dietary sources to meet their needs. The two most biologically relevant EFAs, -linolenic acid (omega-3) and linoleic acid (omega-6), play a vital role in the immune system, central nervous system, and cell membrane structure, to name a few. The average equine diet tends toward greater omega-3 intakes than omega-6.

In a two-year study conducted at the University of Florida, researchers found that the fat content in bahiagrass (a warm-season pasture grass species) contains 40-55% omega-3 fatty acids and as hay contains 18-35%. Although hay and pasture are low in total fat content, typically offering less than 5%, most of the fat is made up of omega-3 fatty acids, whereas the fat in cereal grains, like what youd find in horse feed, is made up primarily of omega-6 fatty acids.

Morgan says researchers are still trying to determine horses EFA requirements, but there is some evidence that horses might benefit from fatty acid supplementation in certain conditions. Currently, Nutrient Requirements for Horses (2007) suggests horses receive a minimum of 0.5% of dry matter in linoleic acid, equivalent to approximately 50 grams per day for the 1,100-pound horse. Nutritionists have yet to set an exact requirement for -linolenic acid, but horses more than likely consume adequate levels with good-quality forage.

Fats can benefit many aspects of a horses health. Although a typical forage-based equine ration should meet a horses EFA requirements, there are benefits to supplementation under certain conditions, such as meeting a medical need to gain weight, managing inflammatory conditions like heaves and arthritis, or preventing and managing gastric ulcers, Morgan adds. Owners of performance horses, especially those requiring a large amount of digestible energy to support high-intensity performance, feed fats to increase a meals caloric density without also increasing its volume. Lets take a look at the unique benefits of fat unveiled by recent research:

Calories Pound for pound, fat contains 2 times more energy than do carbohydrates. Horses use fat for energy production without needing a drastic increase in feed volume. Broodmares and performance horses, as well as horses below ideal body condition, benefit from fat in their diets.

Some owners supplement with fats such as flaxseed to add shine to their horse's coat.

Photo: iStock

Skin and coat condition Many owners supplement fats to add shine and brilliance to their horses coat. Some supplement with flaxseed oil to improve a horses hair coat, but the efficacy and benefit to an animal fed a forage-based diet has yet to be determined, says Morgan.

Performance and exercise Does adding fat actually improve a horses performance? Its possible. Some of the theories behind fats role in improving performance include reducing feed intake, decreasing heat production during exercise, and sparing muscle glycogen, the storage form of glucose horses need to produce energy. Countless factors affecting performance, including training protocols and conditioning, confound the evidence and make it difficult to know for sure whether fat affects performance.

We do know that in low-intensity, long-duration exercise (think endurance riding), supplementing at least 8% fat appears to keep blood parameters such as glucose and free fatty acids closer to baseline. Researchers have also seen lower levels of plasma lactate in horses performing low-intensity exercise on this diet. These results suggest fat helps decrease carbohydrate use, having a glucose-sparing effect. The same cannot be said for high-intensity exercise, such as racing, in which fat-supplemented horses did not use glycogen any differently than unsupplemented horses. This could mean carbohydrates play a larger role than fats in fueling higher-intensity exercise.

Behavior When comparing calorie sources, some researchers have suggested that replacing typical grain diets or starch content with some fat can potentially reduce horses reactivity. Holland et al. observed less spontaneous activity (distance moved per day) and reactivity in horses fed a diet supplemented with 10% fat than horses fed a control diet with no added fat. In several studies fat-supplemented diets have resulted in decreased cortisol (the stress hormone) levels, even in young, growing horses. Foals fed a fat and fiber diet appeared less stressed and reactive after weaning versus those fed a traditional sweet feed. And in one study out of Spain, scientists found lower cortisol levels and startle reaction intensities when horses consumed high-fat diets versus a sugar and starch control diet.

For stallions there is evidence that diets supplemented with omega-3 fatty acids may improve fertility.

Dr. Stewart K. Morgan

Reproduction Adding fat to pregnant and lactating mares diets can be key to controlling meal volume when the high calorie requirements during early lactation mean feeding more concentrate per day. For broodmares, the fatty acid profile of broodmare milk is influenced by the fatty acid profile of the diet, and for stallions there is evidence that diets supplemented with omega-3 fatty acids may improve fertility, says Morgan. In fact, in studies, stallions supplemented with fish oil high in omega-3 fatty acids showed improved sperm production and motility over control stallions.

Tying-Up Recurrent exertional rhabdomyolysis (RER) and polysaccharide storage myopathy (PSSM) are two equine muscle disorders. In Thoroughbreds with RER, substituting fat for starch in the diet actually reduced excitability and nervousness, known triggers for RER-prone horses, along with heart rate. Serum creatine kinase, an indicator of muscle breakdown, also decreased. Owners of horses with PSSM can lower the risk of tying-up episodes by feeding fat to reduce and replace glucose uptake and abnormal glycogen breakdown.

Gastric ulcers Substituting fat for nonstructural carbohydrates as a calorie source appears to help horses prone to gastric ulcers. Though theres a lack of research in this area, we know that fat delays gastric emptying and reduces gastric acid production and could theoretically reduce gastric ulcer severity.

Insulin resistance Says Tanja Hess, MV, MSc, PhD, associate professor in equine sciences at Colorado State University, in Fort Collins, Omega-3 fatty acid supplementation in horses may improve insulin sensitivity (the bodys responsiveness to insulin signaling the removal of glucose from the blood) in insulin-resistant mares, as shown by a trend for improved insulin sensitivity in resistant mares supplemented with flaxseed or a marine supplement containing eicosapentaenoic acid and docosahexaenoic acid (forms of omega-3 fatty acids).

She also described a study (Brennan et al.) in which supplementation with docosahexaenoic acid decreased basal insulin and glucose in horses with dexamethasone-induced insulin resistance.

Metabolism When mature horses consumed high-fat meals, as opposed to meals high in non-structural carbohydrates, researchers saw a decrease in both blood glycemic and insulinemic responses.

Its important to take caution when feeding a high-fat diet to ponies, however, especially when feeding above their caloric intakes. Researchers in Germany observed higher plasma glucose and insulin concentrations after an oral glucose test in Shetland ponies fed high-fat diets. Higher insulin levels combined with elevated glucose implies that a pony is insulin resistant. Also, avoid supplementing fat in diets for any horse or pony prone to hyperlipidemia (high levels of fat in the bloodstream), as this condition can be fatal.

How long does it take to see these physiological changes associated with feeding fat or individual fatty acids? Nutritionists say a minimum of 10 to 12 weeks, although some researchers have reported changes in three to five weeks time. Consistent feeding is key to seeing results.

Dietary fats and essential fatty acids help meet a horses daily nutrient requirements but potentially provide other health benefits, as well. Morgan says that in any situation, horse owners should consult with an equine nutritionist to determine if and when they should add dietary fat or fatty acids to their horses diet.

Kristen M. Janicki, a lifelong horsewoman, was born and raised in the suburbs of Chicago. She received her Bachelor of Science degree in Animal Sciences from the attend the University of Illinois at Urbana-Champaign and later attended graduate school at the University of Kentucky, studying under Dr. Laurie Lawrence in the area of Equine Nutrition. Kristen began her current position as a performance horse nutritionist for Mars Horsecare, US, Inc., and Buckeye Nutrition, in 2010. Her job entails evaluating and improving the performance of the sport horse through proper nutrition.

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Fats: Not Just an Equine Diet Fad - TheHorse.com

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Diet soda once ruled the weight loss kingdom but unfortunately, that time has swiftly passed. At this point, these sweet beverages should come with a warning label. Not only are they one of the worst drinks for diabetics, but diet sodas can also take a serious toll on your brainand the health hazards dont stop there.

A newstudypublished in Current Biologymay convince you to finally drop the pop.According to the researchers, there could be a sweet spot (haha) when it comes to those artificial sweeteners in diet soda.

For the experiment, Yale neuroscientist Dana Small designed five beverages, all of which were sweetened using the identical amount of sucralose, an artificial sweetener. Although each tasted about as sweet as a drink containing about 75 calories of sugar, Small varied the calories using a tasteless carbohydrate called maltodextrin. Each drink contained zero, 37.5, 75, 112.5, 150 calories.

Participants consumed each drink six times over a period of several weeks, twice in the lab and four times at home. Small then evaluated their brain scans to determine how each drink affected the brains reward mechanisms.

Logically, higher calorie counts should yield higher rewards in the brain. But contrary to expectations, the participants brains signaled the highest rewards for the 75-calorie drinkhigher than the 0-calorie drink and the 150-calorie drink. Whats more, their metabolic responses to the high-calorie drink were lower than for the medium-calorie drink. What gives?

As it turns out, sweetnessnot caloriesdetermines the bodys response to food. When sweetness and calories are matched, as with the 75-calorie drink, the bodys reward mechanism and metabolic rate actnormally. Butthe body becomes confused when it tries to digest something that has higher or lower calorie count relative to its sweetness.

Its like the system threw up its hands and didnt know what to do, Small told Vox.

Withyour metabolism thrown for a loop, its likely that the extra calories arestored in muscle, fat, or the liverall of which is pretty bad news. (And if you want to lose weight,avoid this one food at all costs.)

Equally worrisomeis that more and more companies are creating foods that contain blends of sweeteners and carbohydrates, Vox reports. That goes for diet sodas as well as sports drinks like Powerade, which, as Small notes in her paper, contains bothsugars and artificial sweeteners.

Yep, youll definitely want to toss out those soda cansASAP. Your body will thank you.

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Drinking Diet Soda Will Ruin Your Metabolismand Could Make You Gain Weight - Reader's Digest

Getting into actual superhero shape would be daunting at any age, but especially so when you're nearing 50. Paul Rudd rose to the occasion for his role in the 2015 movie "Ant Man," and an unlikely source is now sharing the toned-down version of Rudd's diet and exercise routine for us mere mortals.

Back when he was training for the Marvel film, Rudd listened to fellow "Parks and Recreation" star Chris Pratt and cut out all "fun" foods for almost a year, including alcohol and most carbs.

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"Eliminate anything fun for a year and then you can play a hero," Rudd joked to Variety.

Rudd incorporated a ton of gymnastics-centered workouts and strength-training into his routine, which he says was the most he had consistently worked out in his life.

A CrossFit coach who worked with Rudd told Muscle and Fitness his moves included dumbbell bench presses, jump roping, pull-ups and lots of ab work, designed to make him functionally fit and "symmetrically aesthetic."

"I'd never exercised harder than this for an extended amount of time," he told PEOPLE, adding that his whole life was centered on health and fitness. He admitted this was a pretty unsustainable lifestyle, but when you're going to be a superhero, you do what you gotta do.

"I wasn't just randomly doing this kind of arbitrarily, which would have made it a lot harder," he said.

For a more realistic version of his plan, CNN anchor Jake Tapper is weighing in. Tapper is friends with Rudd, and asked him for help cleaning up his former campaign trail diet of "sheer junk."

In a recent Bon Appetit interview, he shared what Rudd's toned-down plan looks like, since he's not, you know, becoming a superhero anytime soon.

The journalist starts his day with a small bowl of oatmeal he likes the ThinkThin brand's version to help with portion control and some sort of protein, like hard-boiled eggs. He has a protein shake later in the morning and again after lunch, made with banana, almond butter, almond milk and ice.

His mid-day meal and dinner are usually pretty similar, and often consist of a salad with grilled chicken, cranberries, and an oil and vinegar dressing.

Like Rudd, Tapper decreased his alcohol intake and upped his exercise, doing 40 minutes of cardio usually on an elliptical machine and then some strength-training each day after breakfast. (For what it's worth, Tapper says Rudd did the 40 minutes before breakfast.)

He says he's lost 12 pounds since changing his eating habits to this Rudd-approved plan.

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The Diet And Workout Plan That Helped Paul Rudd Get Ripped At 46 - Delish.com

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