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Ashton Do

Professional athletes dont get to the top by accident. It takes superhuman levels of time, dedication, and focusand that includes paying attention to what they put in their bellies. In this series, GQ takes a look at what fit people in different fields eat on a daily basis to perform at their best. Heres a look at the daily diet of a male model and personal chef.

Youd be hard-pressed to find two professions whose approach to diets differs more widely than male models and personal chefs. But Rze Traore, a 25-year-old Portland, Oregon native and a graduate of Le Cordon Bleu, makes a living doing both of those things. When hes not flying around the world to cook for guys like Rick Owens or The Wires Michael K. Williams, Traore is busy walking in runway shows or starring in magazine editorials. We asked the multi-talented chef, whos spending part of his summer in New York working at The Nomad alongside restaurant legend Daniel Humm, how a guy who makes lobster rolls and pasta all day maintains a year-round six pack.

GQ: Is it hard to stay fashion-guy lean when youre in a kitchen all day? Do you ever have moments where you step back and say, Im maybe a little bigger than I would like to be?

Rze Traore: I have those times for sure. Especially if youre a model, youre kind of never happy with how you look. You have days where you feel great, but you also have this obsession with being that perfect puzzle. Youll wake up and youll be like, Damn, my cheekbones are filling up! Crazy shit like that. But when I do feel that way, I get on the bike, or I go to the sauna, and Im sorted the next day.

So its easy for you to bounce back from it.

Yes. If I get a modeling job, Ill work for it. At this point in my career Im not doing a lot of running around for castings or whatnot. Its more direct bookings, so Ill know within like four or five days, and thats enough time for me to give the client what they want.

What made you want to be a chef?

I started with the whole chef thing straight out of high school. I was 17 years old, and I wanted to know the whys with food. Why does food act this way when it reaches a certain temperature? No one in my family knew about that. They just knew how to cook good food and that was that.

What were the good foods you remember eating growing up, the things you couldnt get enough of?

It was a lot of stews and very hearty dishes from my dad, because he was the cook at the house coming from the Ivory Coast background and culture. And he cooked fish. That was a big thing. Ive kept that with me: my passion and my obsession with seafood. [My favorite dish growing up] was braised fish with, like, veggies and couscous. It was something that my dad always made.

Why do you think he was so focused on feeding you a clean diet?

I was born with a heart murmur. I had surgery twice, once when I was a newborn and once when I was like 14, 15. So its always been about staying healthy and not eating too much red meat. And during the recovery, the only thing I could do was get in the kitchen and find ways to get myself healed. Thats another way I got into food: trying to be healthy.

Is that the only thing that kept you lean? Were you an athlete in a past life?

Yeah, I was definitely into a lot of sports. I was into track in high school. Did a little swimming, basketball. Im like 64, so I took advantage of those sports that make sense [for tall people].

How did you get into modeling? Where were you discovered?

After Le Cordon Bleu, I found myself in Washington, DC, working for a very good restaurant called CitiZen. Thats when I started to slowly get introduced with the whole modeling industry. And I decided to just move to New York and make my way up the ladders as far as getting signed, and I ended up moving to London, because thats where I started working the most.

Tell me about your day-to-day diet. You work in one field where guys get made fun of for being underfed and another one where you actually feed people. How do you eat, personally?

So I wake up and I automatically put on a pot of green tea, every morning. After that I get on my Peloton bike, just to keep the ticker happy. And from there, I go to the sauna. Im obsessed with the sauna. And then I find myself in the kitchen and make myself a good breakfast.

Before we get to breakfast, what is it about the sauna that you like so much?

Im obsessed with having good skin. And with the sauna, what it does is it gives me a gloss, if that makes sense, and it cleans out my pores. Thats my favorite thing about the sauna. Its kind of like a shortcut for having a good face.

How do you eat during the rest of the day?

For breakfast on a normal day Ill toast up some blue corn tortillas and some sunny side up eggs. And Ill saute some veggies with it. Asparagus is what Ive been doing lately, because thats in season. And if I have some onions in the fridge, Ill go for that. My breakfasts are pretty in and out.

For lunch, whenever I get a break during the day Ill usually do like a seared fish, whether its tuna or black bass or fluke. And I make a little green salad with some dill and whatever else I can find. And thats my quick lunch.

Do you eat dinner or are you on this intermittent fasting kick like everyone else?

For dinner, I eat a lot of veggies. My whole style is being about to go in the kitchen and just free fall. If I go in the fridge and I see, I have these ingredients, thats what Im going to create. Its usually sauted veggies with some spices, and a protein. Which is either chickenI make an amazing whole roast chicken, or sous vide chicken or Ill have some leftover tuna and Ill make a quick tuna salad or tuna nicoise.

This all seems pretty calorie restrictive.

I have this thing: eat what you can afford. Meaning, if I can afford to lose a meal calorie wise, then thats what I feel comfortable with, instead of going crazy over an amount of food that I wont be able to burn.

So youll eat a meal thats, say, 500 calories, knowing that you can burn that off in a workout.

Exactly. I know that I can get on the Peloton and ride for 40 minutes and burn that off. So I can afford that. Two thousand calories? I know I cant do that; it wont be too pleasant. But I have my days where I take breaks. The alcohol is where it gets me.

The alcohol is where it gets all of us. What do you eat on your cheat days?

Im a major, major ice cream fan. About two weeks ago I ate an entire pint of ice cream just sitting! That was like, a big no no. But it was very good vanilla ice cream, and I enjoyed it. I like good stuff, I just tend to avoid it. I also eat a lot of pizza. Im obsessed with it.

How often would you say these cheat days happen?

Probably every two weeks, so Im due for another one soon.

Is there anything youre planning on making when the time comes?

Pancakes. Matcha pancakes are one of the things that Ill load myself up with. And theyre very quick to make. Just rack those up with some good maple syrup and youre golden.

Im sort of surprised its not something more luxurious.

People think chefs make themselves Michelin-starred restaurant food every night. And its the total opposite, because thats what youve been doing the whole day. Its not like you dont think youre worthy or anything, its just you just want to have good food that you know how to make. Like, I could do it, but its not that serious when its just for me.

Is there anything you wont eat?

Pork. Yeah, I dont eat pork.

Is that a religious thing or is it just because of how it affects your body?

Its more about how if affects my body. Now, if I want to try a dish for a client, Ill take a quick nibble. But I never buy pork. It doesnt react well for me. I also do not like cottage cheese. I think its pretty disgusting. Im pretty open minded when it comes to food. But yeah, cottage cheese is a no.

Im glad you mentioned your clients. Who are the coolest people youve cooked for? Rick Owens has made a couple of appearances on your Instagram.

I cooked for Rick and Michele [Lamy, his wife], and the whole Rick Owens corp in Venice. The thing that I love about Rick and Michele is that they are all about a clean diet. Ricks favorite salad is like an avocado salad, and staying fit is his thing. Really loved them, really great people, great energy. Thats who I like to be around.

As far as coolest client? Its the actor Michael K. Williams. This guy has has an amazing career, and he is still the most humble person on earth. Hes definitely one of the coolest clients Ive gotten to work with and be friends with.

What do you do when your clients want something thats rich and super indulgent?

My philosophy with feeding my clients is, Im gonna give you a background of my cooking style and technique, but I can really make anything you want me to make. You know, just because I eat a certain way doesnt mean thats how you have to eat. Im definitely going to make what youre obsessed with or what youve really been wanting, and you can rest assured that Ill do that with the freshest ingredients and in the healthiest way I can.

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The Real-Life Diet of Model and Chef Rze Traore - GQ Magazine

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Mice fed tryptophan develop immune cells that foster a tolerant gut

The combination of a bacterium that normally lives in the gut and a protein-rich diet promotes a more tolerant, less inflammatory gut immune system, according to new research at Washington University School of Medicine in St. Louis. The findings, in mice, suggest a way to tilt the gut immune system away from inflammation, potentially spelling relief for people living with inflammatory bowel disease.

Immune cells patrol the gut to ensure that harmful microbes hidden in the food we eat dont sneak into the body. Cells that are capable of triggering inflammation are balanced by cells that promote tolerance, protecting the body without damaging sensitive tissues. When the balance tilts too far toward inflammation, inflammatory bowel disease can result.

Now, researchers at Washington University School of Medicine in St. Louis have found that a kind of tolerance-promoting immune cell appears in mice that carry a specific bacterium in their guts. Further, the bacterium needs tryptophan one of the building blocks of proteins to trigger the cells appearance.

We established a link between one bacterial species Lactobacillus reuteri that is a normal part of the gut microbiome, and the development of a population of cells that promote tolerance, said Marco Colonna, MD, the Robert Rock Belliveau MD Professor of Pathology and the studys senior author. The more tryptophan the mice had in their diet, the more of these immune cells they had.

If such findings hold true for people, it would suggest that the combination of L. reuteri and a tryptophan-rich diet may foster a more tolerant, less inflammatory gut environment, which could mean relief for the million or more Americans living with the abdominal pain and diarrhea of inflammatory bowel disease.

The study is published Aug. 3 in the journal Science.

Postdoctoral researcher Luisa Cervantes-Barragan, PhD, was studying a kind of immune cell that promotes tolerance when she discovered that one group of study mice had such cells, while a second group of study mice that were the same strain of mice but were housed far apart from the first group did not have such cells.

The mice were genetically identical but had been born and raised separately, indicating that an environmental factor influenced whether the immune cells developed.

She suspected the difference had to do with the mices gut microbiomes the community of bacteria, viruses and fungi that normally live within the gastrointestinal tract.

Cervantes-Barragan collaborated with Chyi-Song Hsieh, MD, PhD, the Alan A. and Edith L. Wolff Distinguished Professor of Medicine, to sequence DNA from the intestines of the two groups of mice. They found six bacterial species present in the mice with the immune cells but absent from the mice without them.

With the help of Jeffrey I. Gordon, MD, the Dr. Robert J. Glaser Distinguished University Professor, the researchers turned to mice that had lived under sterile conditions since birth to identify which of the six species was involved in inducing the immune cells. Such mice lack a gut microbiome and do not develop this kind of immune cell. When L. reuteri was introduced to the germ-free mice, the immune cells arose.

To understand how the bacteria affected the immune system, the researchers grew L. reuteri in liquid and then transferred small amounts of the liquid without bacteria to immature immune cells isolated from mice. The immune cells developed into the tolerance-promoting cells. When the active component was purified from the liquid, it turned out to be a byproduct of tryptophan metabolism known as indole-3-lactic acid.

Tryptophan commonly associated with turkey is a normal part of the mouse and the human diet. Protein-rich foods contain appreciable amounts: nuts, eggs, seeds, beans, poultry, yogurt, cheese, even chocolate.

When the researchers doubled the amount of tryptophan in the mices feed, the number of such cells rose by about 50 percent. When tryptophan levels were halved, the number of cells dropped by half.

People have the same tolerance-promoting cells as mice, and most of us shelter L. reuteri in our gastrointestinal tracts. It is not known whether tryptophan byproducts from L. reuteri induce the cells to develop in people as they do in mice, but defects in genes related to tryptophan have been found in people with inflammatory bowel disease.

The development of these cells is probably something we want to encourage since these cells control inflammation on the inner surface of the intestines, Cervantes-Barragan said. Potentially, high levels of tryptophan in the presence of L. reuteri may induce expansion of this population.

Cervantes-Barragan L, Chai JN, Tianero MD, DiLuccia B, Ahern PP, Merriman J, Cortez VS, Caparon MG, Donia MS, Gilfillan S, Cella M, Gordon JI, Hsieh C-S, Colonna M. Lactobacillus reuteri induces gut intraepithelial CD4+CD8 alpha alpha+ T cells. Science. Aug. 3, 2017

This work was supported by the National Institutes of Health (NIH), grant numbers U01 AI095542, DK103039, RO1 DK094995, RO1 CA176695, and DK30292; the Kenneth Rainin Foundation; Burroughs Wellcome Fund; the NIH Directors New Innovator Award, identification number 1DP2AI124441; a Sir Henry Wellcome Postdoctoral Fellowship, number 096100; the Swiss National Science Foundation, grant number PBSKP3-134332; and the Swiss Foundation for Medical-Biological Grants, grant number PASMP3-145751.

Washington University School of Medicines 2,100 employed and volunteer faculty physicians also are the medical staff of Barnes-Jewish and St. Louis Childrens hospitals. The School of Medicine is one of the leading medical research, teaching and patient-care institutions in the nation, currently ranked seventh in the nation by U.S. News & World Report. Through its affiliations with Barnes-Jewish and St. Louis Childrens hospitals, the School of Medicine is linked to BJC HealthCare.

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Protein-rich diet may help soothe inflamed gut - Washington University School of Medicine in St. Louis

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If you've ever wondered why the flight attendant with the drink cart took forever to reach your row, there's a good chance it's because everybody was holding up the works by ordering this one drink.

For the parched traveler who needs a drink now, don't order a Diet Coke on a plane because it takes longer to pour than other drinks, according to an anonymous flight attendant who writes the blog These Gold Wings.

If you're thirsting for a Diet Coke on a plane, you better have some patience.

In a 2013 blog post, the flight attendant noted that because the average airplane cabin is pressurized to the equivalent of about 8,000 feet instead of sea level, soft drinks foam up more when poured out of a can.

"The worst culprit for this is Diet Coke,'' he wrote. "I literally have to sit and wait for the bubbles to fall before I can continue pouring. If all 3 passengers ask for Diet Coke Ill often get them started, take another three drink orders, serve those, and then finish the Diet Cokes. As the infomercials say, 'Theres GOT to be a better way!'''

The veteran flight attendant move is to turn the can completely upside down into the cup and then lift and tilt it slightly to pour faster without worrying about the foam spilling over the top, according to the flight attendant.

"Pouring Diet Coke is one of the biggest slow downs in the bar service and on the shorter flights those precious seconds count!" he wrote.

He also would like people to know that it's not irritating for him to pour Diet Cokes, as it's been presented in multiple stories about the blog post. It's just one of those quirks that flight attendants have to deal with.

"Here is my official stance on passengers ordering Diet Coke, not that anyone should actually care: I dont care what you want to drink,'' he wrote in a post on July 19. "Ill pour it, and I wont have a second thought about it."

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The Mediterranean diet -- rich in fruits, vegetables, fish, olive oil, nuts and whole grains -- has long been hailed as a heart-healthy eating plan. But new research suggests its health benefits may be limited to the rich and well-educated.

For the study, a team of Italian scientists reviewed diets, income and education level of nearly 19,000 men and women.

The investigators found the Mediterranean diet was associated with about a 60 percent lower risk of heart disease and stroke among those with higher incomes and more education. The same was not true for those with fewer resources -- even though they followed a similar eating plan.

Healthy habits -- such as getting regular exercise, routine check-ups, and not smoking -- are more common among people with higher incomes. But the study findings held up even after the researchers accounted for these variables and others, such as marital status and body mass index (a measurement based on height and weight).

The team investigated other possible explanations for this healthy diet disparity. The findings showed that the wealthier participants ate less meat and consumed more fish and whole grains than those with lower incomes.

The more affluent people also ate a greater variety of fruits and vegetables, which provided more antioxidants and other essential nutrients. The researchers concluded that food quality may be as important for health as how much people eat and how often.

"Money may provide access to a larger variety of foods typical of the Mediterranean diet, such as fruits and vegetables, thus obtaining more adequate intake of essential nutrients," said the study's leader, Giovanni de Gaetano. He's head of the department of epidemiology and prevention at the I.R.C.C.S. Neuromed Institute in Pozzilli, Italy.

Many of the most nutritionally valuable foods in the Mediterranean diet -- including fish, olive oil and produce -- aren't cheap.

"Let's think about a five-member family who wants to attain to the five-a-day portion of fruits and vegetables," de Gaetano said. "This sounds quite expensive."

Cooking methods also differed among the study participants. The people with more money and education were more likely to prepare their vegetables in healthier ways, which preserve their nutritional value.

Joan Salge Blake is a clinical associate professor and dietetic internship director at Boston University. She said the more affluent "are more likely to have better health care, access to a variety of diverse fruits and vegetables, and an overall understanding about the role of lifestyle and diet in disease prevention."

So, she added, "costs and access to healthy foods will clearly impact the quality of a person's diet and lifestyle."

That doesn't mean individuals and families on a tight budget can't afford to follow the Mediterranean diet, Salge Blake stressed. She offered the following budget-friendly advice:

The study was published online July 31 in theInternational Journal of Epidemiology.

2017 HealthDay. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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Mediterranean diet works better for wealthy people, study finds - CBS News

Only the most advantaged people actually benefit from the Mediterranean diet, says new Italian study.

The logic is simple enough: Eat a diet rich in plant-based foods, healthy fats and fish; limit consumption of red meat, sugar and junk food and the risk of cardiovascular disease is reduced. Abundant research has been confirming the benefits of eating in this style, known as the Mediterranean diet, for years. But according to a new study published in the International Journal of Epidemiology, the Mediterranean diet is a bit more selective than logic would suggest.

Researchers from the Institute for Research, Hospitalization and Health Care Neuromed in Italy performed a study on over 18,000 subjects and found that the Mediterranean diet does indeed reduce the risk of cardiovascular disease but only if you are rich or highly educated.

The study, led by Giovanni de Gaetano, concluded that the benefits go hand in hand with the socioeconomic position of the diets followers. Basically, given the same adherence to the eating pattern, the study found that the reduction in cardiovascular risk was only seen in people with higher educational level and/or greater household income.

The most surprising part: No actual benefits were observed for the less advantaged groups.

What the ... ???

"The cardiovascular benefits associated with the Mediterranean diet in a general population are well known, says Marialaura Bonaccio, first author of the study. Yet for the first time our study has revealed that the socioeconomic position is able to modulate the health advantages linked to Mediterranean diet. In other words, a person from low socioeconomic status who struggles to follow a Mediterranean model, is unlikely to get the same advantages of a person with higher income, despite the fact that they both similarly adhere to the same healthy diet.

It seems impossible, doesnt it? Not to mention unfair. The researchers tried to figure out why there could be a discrepancy among groups with the same eating pattern. They came up with a few factors, including quality and diversity of food, attention to whole grains, and varying cooking methods.

"Given a comparable adherence to the Mediterranean diet, the most advantaged groups were more likely to report a larger number of indices of high quality diet as opposed to people with low socioeconomic status, says Licia Iacoviello. For example, within those reporting an optimal adherence to the Mediterranean diet people with high income or higher educational level consumed products richer in antioxidants and polyphenols, and had a greater diversity in fruit and vegetables choice.

We have also found a socioeconomic gradient in the consumption of whole-grain products and in the preferred cooking methods," Iacoviello adds. "These substantial differences in consuming products belonging to Mediterranean diet lead us to think that quality of foods may be as important for health as quantity and frequency of intake."

I find it hard to believe that eating a Mediterranean diet, regardless of socioeconomic factors, wouldnt have a positive effect on health. At the very least, it seems like it would have to counter the negative effects of a salt-sugar-fat-filled Western diet. And for many reasons, people should not be discouraged from eating more plant-based foods. But if Mediterranean foods with lower nutritional values are preventing some parts of the population from optimal health, its an issue that really needs to be addressed.

"Our results should promote a serious consideration of socioeconomic scenario of health, says de Gaetano. We cannot keep on saying that the Mediterranean diet is good for health, if we are not able to guarantee an equal access to it."

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Mediterranean diet boosts health, but only if you're rich or educated - Treehugger

The Queen's hectic schedule demands equal amounts of polite conversation and extravagant dining. So how does she stay healthy and fit?

"The queen's not really bothered about food. All she cares about are horses and dogs," said her former chef Darren McGrady, who worked for Elizabeth and her family from 1982 through 1993.

In fact, he says he is often asked why the Queen doesn't "get big from eating all that opulent food": five-course banquets of dishes with heavy sauces and elaborate mousses, followed by the inevitable glace ice cream.

The nights when she's on her own, she'll stick to grilled or poached fish with some vegetables and salad, but no potatoes or starch.

"That's it. That's all she has," he said. "She's very disciplined like that. She could have anything she wanted, but it is that discipline that keeps her so well and so healthy."

The Queen's simply the kind of person who eats to live rather than living to eat, adds McGrady, and proof can be found in the kitchen itself.

"The chefs and food and kitchens come last. They're still using pots and pans from the 1800s, with the Queen Victoria stamp on them, at Buckingam Palace," he said. While working at the palace, he would ask the Royals, "Don't you want some new pots and pans?"

"No, no, no, we need the money to buy horses and saddles," he'd be told.

Not your average chocoholic

"The queen loves to eat food from the estate," said McGrady, who worked at the five-star Savoy Hotel in London before getting his gig at Buckingham Palace. Home-grown vegetables, fish, pheasant, anything off the various estates -- Balmoral, Buckingham and Windsor Palaces -- is what the Queen enjoys most.

"She's also a chocoholic," he confided. "It has to be the dark chocolate, the darker the better. She wasn't keen on milk chocolate or white chocolate."

Does she exercise? McGrady laughs at the question.

"I don't think she has a weight room at Buckingham Palace, but she loves horse-riding and walking the dogs," he said. "She's 91 years young, and she still goes horse riding. She'll walk for miles with the dogs or just around the gardens at Buckingham Palace."

As for her drinking, McGrady mentions all the "silly little pieces in the papers" in which he's quoted as saying she has four drinks a day.

"She'd be pickled if she drank that much," he said. "All I said was she likes a gin and Dubonnet. That's her favorite drink."

It's obvious how this mistaken impression came about, he said: his accent, his swift way of speaking and an imperfect phone connection. The Queen doesn't have "gin in the morning," as some reported, but "gin and Dubonnet" (a spiced aperitif, pronounced doo-BON-ay).

"She doesn't wake up in the morning and have a large gin and tonic," McGrady said, adding that when she does splurge on a glass of wine with dinner -- and this is not a nightly event, he emphasizes -- it will usually be a favorite German sweet wine. "Just in the evening," he added. "She certainly doesn't drink four glasses a day."

Though each has different tastes, the Royals are generally a healthy bunch. "The thing with Prince Philip is, he's sort of into healthy eating, too," McGrady said, describing the Queen's husband as "very military."

McGrady remembers Philip coming into the kitchen one day and asking about dinner. When McGrady opened the fridge, he saw the lamb chops prepared for the staff.

"'Can't we have those?' " Philip asked. "He wanted the staff food for dinner. He was more a Navy man."

Elizabeth and Philip's eldest son, Prince Charles, "was organic before organic was even invented," McGrady said. Each Christmas, the royal kitchen would get a gift from the luxury department store Harrods, a hamper of food filled with treats. One year, Prince Philip came into the kitchen and saw two hampers. He eagerly opened one, asking whether it was the Harrods' hamper.

"Actually, no, Your Highness, this is a hamper from the Prince of Wales," responded McGrady. Seeing plums and vegetables and mushrooms, Prince Philip "slammed the lid down -- 'It's bloody organic' -- and he walked off," said McGrady.

Working for the princess

After Charles separated from Princess Diana, McGrady went to work for the princess, who had struggled with bulimia.

McGrady was still cooking "crazy" opulent meals when he joined her household in 1993. "She said, 'Darren, I'm eating healthy' -- and she was patron of 119 charities at the time -- 'you take care of all of the fats in the kitchen, and I'll take care of the carbs at the gym.'

"All my recipes changed when I moved to Princess Diana," he said. He learned to cut back on calories and fat; her preferences included stuffed vegetables. "She'd never eat red meat; she'd only eat chicken or fish," McGrady said.

He speaks of Diana with nostalgia and sadness. They met during the 11 "incredible years" he worked for the Queen, and then he worked for the princess until her death in 1997.

The night of the deadly car accident, "I went to bed, and I had the food for dinner the next day for her return," he said. "It was awful, awful, that next week.

"It was all surreal: going into the garden and seeing the flowers getting higher and higher and all the people and being at the funeral. The whole week was just a daze."

Princess Diana inspired McGrady to leave England and come to America, where he continues to work as a chef and caterer in Dallas.

"Princess Diana inspired millions of people around the world, and she really did me, and in the years I worked for her, I saw the difference she made in people's lives," McGrady said.

"The princess came into the kitchen; she was just wearing a white towel and robe. She'd just come out of the shower. Her hair was ruffled, and she just looked stunningly beautiful naturally," McGrady said. Pointing to a piece of paper, she said, "Darren, look at how much money I made for charity just by selling a few of my old dresses." She'd raised about $2 million to fight AIDS and breast cancer, McGrady said.

So when he wrote "Eating Royally," he imagined meeting the princess again and saying, "Your Royal Highness, look at how much money I made for charity just by selling a few of my old recipes."

"My second book, I have to confess -- that one I am donating to my children's college fund," McGrady said. "The Royal Chef at Home," featuring his own versions of American classics, will be published in September.

Even after 20 years of assimilating to distinctly American tastes, his memories of the Queen remain fond.

"It always made me laugh that, you know, one day, the Queen would be at an estate banquet, and she'd be eating off Meissen china from the late 1800s, beautiful hand-painted Meissen china, with gold and silver gilt knives and forks," McGrady said. Another day, she would eat from "a fruit dish -- it was a marble bowl with three horses in gold raised up, holding it, and they're encrusted in diamonds, rubies, sapphires." The gift from the Emir of Bahrain was valued at 50,000 pounds at the time, he said.

"The next day, she'd be at Balmoral, and she'd be on the estate out in the hills, and she'd be eating lunch out of a Tupperware container," McGrady said. "One day they're normal; one day they're royal."

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Royal chef sets record straight on what Queen Elizabeth eats and drinks - CNN

The high-energy blast that musicians often reserve for their finale is the starting point for Diet Cig.

The band's boundless, leaping pop is exhilarating and pleasantly exhausting to watch, with drummer Noah Bowman propelling the high kicks and constant pogo bounce of guitarist and singer Alex Luciano. With a candied voice, she sings of being on the cusp of adolescence but underneath that bright veneer Alex sings truth to power, and about what it means to be a punk in a skirt, dealing with disrespectful souls. "I think you're the kind of guy / who would meet me at a party / and forget my name / and try to take me home all the same," she sings on "Sixteen."

These songs, which crackle like Pop Rocks and in this case stomp, as Alex dances on my desk retain a simple fun that makes them memorable, without undermining their gravity.

Swear I'm Good At This is available now. (iTunes) (Amazon)

Set List

Musicians

Alex Luciano (vocals, guitar); Noah Bowman (drums)

Credits

Producers: Bob Boilen, Niki Walker, Bronson Arcuri; Audio Engineer: Josh Rogosin; Videographers: Niki Walker, Tsering Bista; PA: Morgan Noelle Smith; Photo: Claire Harbage/NPR.

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Tom Brady's diet might not be glamorous, but it's slowly winning over some New England Patriots teammates.

For example, take Rob Gronkowski. After watching the 39-year-old Brady play through the entire 2016 season without missing a game to injury -- Gronk missed eight games -- Gronkowski decided that he wanted to emulate Brady's lifestyle, so he could be as healthy as possible.

"Just looking at Tom, seeing what he does every day, what he eats, talking to him, personally one-on-one, just learning about the body with him, just seeing how flexible he is, how pliable he is, how loose he is all the time, every day and ready to go," Gronkowski said in arecent interview with the Boston Herald. "I just felt like it was the time in my career where I needed to devote myself at all levels,"

So what does that mean?

It means that Gronk has spent the past three months working with Brady's body coach (Alex Guerrero) and eating the same type of food that Brady eats.

Since Gronk's career started in 2010, Brady has missed zero games due to injury while Gronkowski has missed 24 out of 112 regular-season games. For Gronk, the hope is that by implementing Brady's way of life into his life, there will be less injuries down the road.

"I just felt like I had to add on to what I was doing. Find a way that my body will respond so I can perform every day. Be in prevention mode for injuries happening," Gronkowski said. "I definitely feel like a brand new guy just being able to do exercises here [at the TB12 center]."

Since most of Brady's meals are plant-based, it means that Gronk has had to mostly give up on meat, which seems to be working out for him so far, thanks in large part to Brady's cooking skills.

"Tom's my chef. I told him I'm only eating them if you have them ready for me," Gronkowski said. "And he said, 'Deal.'"

Brady might not be much of a cook, but we do know that he can make a mean beluga lentil taco, so I'm guessing that's what he eats with Gronk every night.

Although it seems that Gronk has been willing to mostly give up meat, there's one thing he hasn't necessarily been willing to give up: Alcohol.

Unlike Brady, who isn't really known to ever drink, Gronk still has the occasional adult beverage. Under Guerrero's watch, Gronk is allowed to drink alcohol, there's just one catch: He has to clean out his body afterward.

For every one drink of alcohol, Gronk is expected to drink three glasses of water to offset the damage he's doing to his body. The three glasses of water rule also applies if Gronk were to drink coffee.

So far, Guerrero has been impressed with his new client. "Rob has been really committed," Guerrero told the Herald. "He's done a great job. The foundation has been set. Certainly, we're not done."

If you want to eat like Brady, all you need to do is shell out $78 a week and joinhis at-home food delivery service. If $78 is too steep of a price for you, then you can buy something cheaper: Bradyalso sells a $50 bag of nuts.

I'm not sure if $50 is a good price for nuts, but it must be, because those things always seem to sell out just seconds after they get more stock.

Finally, if you're looking to embrace the entire Brady diet and you have $200 to spare, youcan buy his cookbook, which isn't actually a cookbook, because it's a "Nutrition manual," according to Brady. If you follow Brady's diet plan, there's no guarantee that you'll also marry a supermodel and win five Super Bowls, but it seems like it could be worth a try.

Excerpt from:
Rob Gronkowski is trying Tom Brady's diet plan, but skipping one key part - CBSSports.com

The Coca-Cola Company recently announced that its going to discontinue Coke Zero and replace it with Coke Zero Sugarto give it an even better unique blend of flavors than what gave Coke Zero its real Coca-Cola taste.

Even though the whole release seemsmore like a marketing move than an actual new product release, people were not too pleased with the news. (Ahem, they were livid.) We cant claim to know the motivation behind the new release, but one things for sure: Coca-Cola is getting in on the anti-sugar train right on time.

This upset got us thinking: what is the actual difference between Diet Coke, Coke Zero and Coke Zero Sugar? If you look at the ingredients between the three, they arent actually all that different. And, in fact, Coke Zero and Coke Zero Sugar have exactly the same ingredient list.

Heres the list of ingredients in Diet Coke:

Carbonated water, caramel color, aspartame, phosphoric acid, potassium benzoate, natural flavors, citric acid, caffeine.

Heres the list of ingredients inCoke Zero:

Carbonated water, caramel color, phosphoric acid, aspartame, potassium benzoate, natural flavors, potassium citrate, acesulfame potassium, caffeine.

And heres the list of ingredients in Coke Zero Sugar:

Carbonated water, caramel color, phosphoric acid, aspartame, potassium benzoate, natural flavors, potassium citrate, acesulfame potassium, caffeine,

Diet Coke is missing two ingredients that the other two sugar-free options have: potassium citrate and acesulfame potassium. Acesulfame potassium is a calorie-free sugar substitute and potassium citrate is a common additive in beverages.

How do these ingredients differentiate them nutritionally? Not at all, actually.

But what about the difference in flavor between the drinks?

Many diet soda drinkers swear their allegiance to either Diet Coke or Coke Zero (now Coke Zero Sugar), but in a previous taste test that HuffPost did between Diet Coke and Coke Zeroback in 2012, only 54 percent of tasters were able to tell the difference between Diet Coke and Coke Zero.

Now, Coke Zero Sugar claims to taste just like Coke Zero, but the verdict is still out:

See the original post here:
Here's The Difference Between Diet Coke, Coke Zero And Coke Zero Sugar - HuffPost

For diet soda fans, recent news reports linking these popular drinks to higher risk of stroke may have been alarming. A closer look at the study behind the headlines suggests theres no need to panic. But beverages naturally low in calories are probably a healthier option than artificially sweetened drinks.

The study included 2,888 people ages 45 and older from the long-running Framingham Heart Study, all of whom filled out diet questionnaires up to three times over a seven-year period. People who said they drank at least one artificially sweetened soda a day were about twice as likely to have a stroke over the following decade when compared to those who drank less than one a week. Drinking regular, sugar-sweetened sodas or beverages did not appear to raise stroke risk.

However, these types of studies cant prove cause and effect, only an association. Also, only 97people (3%) had strokes during the follow-up, which means only two or three of those strokes could possibly be attributed to drinking diet soda, says Dr. Kathryn Rexrode, an associate professor of medicine at Harvard-affiliated Brigham and Womens Hospital who co-authored an earlier, larger study looking at soda consumption and stroke risk.

That study detected a slightly higher risk of stroke in people who drank more than one soda per day, regardless of whether it contained sugar or an artificial sweetener. Although the latest study didnt detect a higher stroke risk from sugary beverages, that certainly doesnt suggest they are a better choice than diet sodas. Many studies have already shown that drinking sugary beverages on a regular basis can lead to weight gain, diabetes, high blood pressure, heart disease, and stroke, she notes.

In fact, one possible explanation why sugary beverages werent linked to stroke in the recent study might be a phenomenon known as survival bias. In this case, that would mean that people who drank a lot of sugar-sweetened beverages may have died earlier from other illnesses such as heart disease.

Conversely, diet beverages may have shown a link to stroke because of a different issue, called reverse causation. In an attempt to be healthier, people who are overweight or have diabetes may be more likely to choose diet drinks over sugary ones. Their heightened stroke risk may result from their health problems rather than their beverage choice. We might just be measuring the residual impact of obesity and diabetes, says Dr. Rexrode.

Another conundrum: researchers dont have any plausible explanation for why artificial sweeteners might increase stroke risk. Still, there may be other reasons to ditch them.

If you use artificial sweeteners to control your weight, you should know that the support for that strategy is pretty shaky. Some evidence suggests that artificial sweeteners make people crave sugary, high-calorie foods, thereby negating the sweeteners potential to cut your overall calorie intake. And some experts believe that people who use these high-intensity sweeteners (which are hundreds of times sweeter than sugar) may come to find naturally sweet foods, such as fruit, less appealing and less-sweet foods, such as vegetables, downright unpalatable. If so, those people might be missing out on the many heart-protecting nutrients found in fresh, natural foods.

But Dr. Rexrode isnt a stickler when it comes to diet soda. I encourage my patients to eliminate regular soda and other sugar-sweetened drinks to avoid empty calories, she says. But if someone says they cant do without a Coke in the morning to wake up, Ill encourage them to switch to coffee or diet Coke. Water is an even better choice, however. There are a lot of ways to make it more appealing, both visually and taste-wise. she adds. Try flavoring flat or sparkling water with a splash of fruit juice, or add frozen fruit, cucumber, or crushed mint.

Read the original here:
Does drinking diet soda raise the risk of a stroke? - Harvard Health (blog)

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