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The goal never was to be a gentle giant. But at the moment, Hassan Whiteside has no other choice.

So, yes, those are tempered, almost gentlemanly dunks you are seeing from the Miami Heat center, as he deals with the 13 stitches that remain in his lacerated right hand.

Whiteside said before Sunday night's game against the Boston Celtics at TD Garden that the last thing he wants to do at the moment is apply force against the rim,

"It's a lot different," he said, "but it's something I'm going to have to deal with until it heals up. It is what it is. Nobody's going to feel sorry for me or our team."

Injured late in Tuesday's victory over the Phoenix Suns at AmericanAirlines Arena, Whiteside still made it out for the next game, Thursday's loss to the visiting Toronto Raptors. He appreciates that if he does not want to miss time, fans are going to have to live without some of his ferocity.

"When you've got 13 stitches, man, I don't think grabbing a rim and hanging on it when you weigh 270 is a good idea," he said. "I don't want to experience that.

"It's different. It's kind of hard. It makes things a little different. But I come out here and I get the two points. Two points is two points."

He said blocking shots with the injury to his dominant hand is not as much of a concern.

"Your adrenaline gets going," he said. "Blocking a shot with it is not going to hurt it as much as me probably hanging on the rim. I think that's why."

Whiteside twisted his left ankle at the end of the loss to the Raptors but said it is not a concern.

"It feels a lot better," he said.

iwinderman@sunsentinel.com. Follow him at twitter.com/iraheatbeat or facebook.com/ira.winderman

For daily Heat mailbag go to sun-sentinel.com/askira

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Delicate dunks now part of Hassan Whiteside's daily diet - Sun Sentinel

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Everyday, I am faced with the reality of being one of these women. While my PCOS is less severe, there are still many things I have to remember on a daily basis when it comes to my diet. According to the Mayo Clinic, PCOS is an endocrine system disorder that affects women at reproductive age. The usual culprits can be anything from excess insulin, low-grade inflammation or pure genetics.

More: 13 crappy realities of living with PCOS

What Ive learned since becoming diagnosed is that superfoods are the best way for me to cope. The reason this works for me is that some of the food that Ive incorporated into my diet actually help tackle the triggers themselves.

For instance, extra tomatoes have been an easy addition to my diet. Adding them to my sandwich, salad or pasta has actually helped reduce any inflammation that may lead to a bad episode of PCOS.

When I first realized that something may be wrong with me, I was overwhelmed. The doctor on my college campus was able to narrow down what was off with my body because of my missed periods. (Irregular periods can be one possible symptom of PCOS.)

More: The health benefits of tomatoes

Her main recommendation to me was to focus on incorporating healthy fats and foods with anti-inflammatory properties.

Over the last few months, this is what Ive slowly done. Ive turned to the internet and medical professionals to build out a diet that works for me and helps keep my PCOS in check. The journey to figuring this out has been a tough one, oftentimes made more stressful by everyday life, but Im on my way thanks to tomato, avocado and some other superfoods.

By Sanah Jivani

Originally published on HelloFlo.

Read more:
How Changing My Diet Helped With Managing My PCOS - SheKnows.com

As health concerns become increasingly prevalent, the ketogenic diet, also known as keto, is becoming a new health trend in the United States.

The science behind keto, which is a low carbohydrate, high-fat diet, is that carbohydrates contained in food are converted into glucose and then are transported around the body as a fueling source. But, if there is only a small amount of carbohydrates in the diet, the liver converts fat into acids and ketones, and those are used instead of glucose as an energy source.

We use it a lot, Dee Harris said, who is a nutritionist and dietician for D-Signed Nutrition in Fort Myers. Keto is great for neurological conditions such as epilepsy. We have had many experiences where keto has shown to promote brain health.

According to Harris, sending ketones to the brain rather than glucose creates more nerve synapses in the brain, which can have positive effects such as memory retention.

The potential benefits of a ketogenic diet dont stop at neurological improvement. A lot of athletes are using it.

According to Harris, athletes that burn fat versus carbohydrates allow themselves to burn a lot more calories. The ketones in the body rather than glucose allow for higher levels of energy to be sustained for a longer period of time.

However, for the average everyday citizen, partaking in a ketogenic diet is not the simplest process. Its a strict diet, even requiring a daily intake of some unfamiliar fuels such as coconut oil.

According to Harris, coconut or MCT (medium chain triglycerides) oil is necessary on a ketogenic diet to have the energy to get a person through the day.

A lot of people do it incorrectly, Harris said. Its a tough diet to sustain because carbohydrates are in a lot of food we are so used to eating like bread and fruit. For experienced people on the ketogenic diet, they are only allowed to about a cup of berries a day, and thats about it for their carb intake.

According to Harris, people dont need to follow the diet in a highly strict manner to see improvements in their body. Staying away from processed foods, chips and sugar will make major, positive differences in the body.

Know what youre doing and get your meal plan done carefully by someone who knows what they are talking about, Harris said. Keto is just a buzz word right now. The better and broader goal is to clean up your diet in general.

See the article here:
Keto diet craze is difficult but worth it - Eagle News

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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 athletes in different sports eat on a daily basis to perform at their best. Heres a look at the daily diet of Jacob Manning, Instagram yoga star.

Before I got into my yoga practice I did heroin and cocaine, says yoga teacher Jacob Manning. I was homeless in San Francisco in the Tenderloin district, I lived in homeless shelters back to back to back, I even spent a little time in jail charged with a felony that was later expunged. That was basically my life.

If this doesnt mesh with your impression of yoga teachers as zenned out moms or Portlandia extras, you may need to reconsider the kind of people who are actually drawn to something that takes so much dedication. People dont go to yoga on a winning streak, says the 25-year-old Manning. You dont seek out a spiritual life unless youve kinda gone through hell.

Manning actually had his first yoga class at 19, at a treatment center, but despite feeling a draw, he still struggled with yogas less-than-masculine reputation, and it took an aunt dragging him to more classes later for him to fully embraced it. I lifted weights most of my life, mostly out of fear of what people thought about me and to compensate for things about myself that I didnt like. The yoga practice opened that up to where thats not the most important thing.

Yoga is one of those things that you never really masterthere are always new poses, variations on old ones, dealing with those old poses as your body agesbut theres still a point you get to where you realize, Oh, shit, I can do this. For Manning that was finally mastering the press handstand, a tricky pose where you move from a seated position to a full handstand without using your legs for support. It took me nine months of dedicating all of my time, outside of working at Taco Bell, to doing the press handstandstaying hours after class, practicing in my room before sleep. But then once I mastered that it was more, Well, whats the next thing?

Now an instructor in Southern California, Manning started using Instagram as a yoga journal to chart his progress and improve poses (its surprisingly hard to know what your bodys doing when you cant see yourself). But its also a way for people to follow as he improves and keeps trying out whatever the next thing is. It lets me see where Im at at that time in my life, the physical transformation, what I was going through, and using that as a reflection to see my growth and progress and to be as authentic as I can. Ive been really fortunate with how people respond.

To stay photo-ready, Manning, whos tried everything from vegan to meats-only, sticks to a protein-heavy diet, aiming for one gram per pound of target weight. His largest meal of the day is dinner, and hes got a natural edge for staying fit in that he, like Fabio, hates sweets. He supplements yoga with snowboarding weekly with his girlfriend, surfing daily in the spring and summer, and the sporadic 7-10 mile jog with pull-ups and dips when running through parks. Doing yoga, sometimes its hard to get your body sore and dig deep into the muscle tissues, he adds. We have a hard time relating to that.

Breakfast Six scrambled eggs spinach, whole mushrooms, cheese Unflavored yogurt as a sour cream-y topping

Lunch Protein shake with serving of fruits and vegetables Vitamins including fish oil, chondroitin and glucosamine, iron, B12

Dinner Asparagus, baked salmon with turmeric and potatoes, brown rice

MORE STORIES LIKE THIS ONE

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The Real-Life Diet of a Yoga Bro - GQ Magazine

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ANN ARBOR An online project created by students at the University of Michigan aims to make life easier for people with food allergies and special diets.

Co-founders Ish Baid and Michael Copley developed the Edible Project app to help people with diet restrictions find cuisine they can enjoy without worrying about allergies or ingredients, MLive reported.

Mr. Copleys severe dairy allergies inspired the idea.

The free app focuses on the Ann Arbor area and allows users to search by item, diet, or price using criteria such as milk allergies or vegetarian and vegan diets.

Edible Project shows restaurant hours and menu item reviews. Mr. Baid and Mr. Copley, who are software students at the University of Michigan, launched the product about a month ago.

We want to really see how we can take this app and create something thats helpful for our target audience, Mr. Baid said. If we can do it in Ann Arbor, we can do it anywhere.

The app is available through the Apple and Google Play stores.

As part of a marketing effort, the Edible team delivered more than 1,000 care packages across the University of Michigans campus, outside of dormitory entrances and near businesses. Mr. Baid said about 100 care packages were hidden throughout the Diag, the main pedestrian walkway through the central campus.

We figured it would just get people talking and more aware of the issue and familiar with the product, Mr. Baid said. They got snatched up very quickly.

See the article here:
UM students develop app for diet issues - Toledo Blade

The chicken Parmesan at Patsys is one of his favorites. Photo: Noah Fecks

You definitely know Tony Danza from his acting career he famously starred in Taxi and Whos the Boss? but if you spend time in New Yorks Little Italy, youve also likely seen him at Alleva, the cheese shop he co-owns. A perk of the job, of course, is that he gets to name a sandwich after himself and eat it all the time (along with the chicken Parmesan and broccoli rabe). Plus, Alleva provided him with the necessary fuel for another job this week, singing and dancing at 54 Below. Read all about it in this weeks Grub Street Diet.

Thursday, March 16I enjoyed the morning with my coffee and practiced on my ukulele. Every day, I have a big glass of Metamucil and then I work out. Its my meditation, and I need a good sweat in the morning to feel right. Usually, I do interval training with weights and cardio to get my heart rate way up. I lie to the stationary bike and enter my age as 50, so it pushes me. [Editors note: Hes 65!]. Had half of a sandwich, a banana, and a couple of breadsticks with the rest of last nights tea. I make a big cup. The breadsticks are addictive, but I control it with the banana.

I did an AOL Build interview and, in the car, some radio for the Philly talent show Im hosting at Northeast High School. I owe the school such a debt of gratitude from the year I was there. Then down to Alleva. Got the driver, Graham, a Tony Danza, made by the sandwich artist Joe Marone. A Tony Danza is thinly sliced roast beef, Swiss cheese, hot peppers, lettuce, and spicy mustard on a dug-out Italian roll. I love the cold cuts, but you dont want to eat too much of that processed meat. Got myself one, too, plus some more soup, chicken Parm, and broccoli rabe. I have shows Friday and Saturday and need to stock up, as I wont be back until Sunday. Everything, lately, is from my store. I used to cook! Got home and had half of the sandwich with some chips and a salad of iceberg lettuce, garlic, onions, and cucumbers.

I came to own Alleva because my former boxing manager, Cha Cha, is from the neighborhood, and he was clocking that store because its on the best corner in Little Italy. He said to me, I think we can buy this store. This guys got no more kids! He kept asking, and finally the guy said yes. So a few of us bought the store. I was just the silent partner. And then my friend got sick and unfortunately passed away, and I decided to see what I could do with it. Now, I feel a tremendous sense of responsibility, not just to him, but to keep a 125-year-old store alive. I want to try to turn it into a heritage brand. Its hard to believe its one of the oldest things in America. So I became the big cheese.

Danny DeVito, my pal, made his Broadway debut in The Price. He was great! Didnt go to the after-party, I have to work tomorrow night at 54 Below. I had the other half of the sandwich with some tortilla chips and a glass of red wine. Made my green tea, lemon, and honey, and turned in.

Friday, March 17Normal morning. Coffee, Metamucil. Workout and newspaper. Banana and three breadsticks. Tap class at 12:30.

Picked up an iced coffee after my walk to 54th Street. Stopped in to see my acting teacher, and then went down to Nola to tap dance for an hour with the great Patty Lochery. Walked home and had a bowl of lentil soup, and the eggplant Parm on a piece of toasted Italian bread. Put a beer in the freezer before I ate, and it was really cold with my sandwich.

At 4 p.m., I went to a sound check at 54, again on 54th Street. Walking back and forth is harder today because of the mounds of snow and St. Pattys Day. Lots of people out in green. Quick sound check and back to my place. Bowl of soup and the other half of the sandwich. Youve got to always have a sandwich in your refrigerator. Im telling you.

Did my show. It went well. Sang and danced pretty well. Michael Feinstein and Marilu Henner were there. Afterward, Marilu and I went to Patsys on 56th Street, and I had vodka on the rocks with a twist of lemon, and a glass of red wine with a half-order of chicken Parm. I guess I like that. Finished with some great grappa. Home, tea, and bed.

Saturday, March 18I woke up and my voice felt weird, and I got nervous for the show tonight. But as usual, after my workout, I felt better. Its amazing what vigorous exercise will do. I started the day with coffee and my usual Metamucil, banana, and breadsticks. I was glad to have the food I grabbed from Alleva, and I continued to live on it. I went to the market and got some potatoes, onions, broccoli, and garlic for a side dish with the chicken Parm. I worked on an opening for the show and killed the afternoon.

The weather was bad, so I grabbed a cab to the club and went on at 8 p.m. I had a really good show. I know because I had so much fun doing it. The chef at the club made a recipe for shrimp scampi from my cookbook, Dont Fill Up on the Antipasto. My father would be proud. He did most of the cooking when I was young, and taught me how to cook.

After the show, the kitchen sent me a great grilled-chicken sandwich with avocado, tomato, and lettuce. Lynn Bound, the chef at Feinsteins 54 Below, can really cook. The food there is so good that it puts pressure on the entertainment. I was jazzed after the show and hung out at the club, and had a few vodkas on the rocks, twist of lemon. Got home late, made tea, and felt good.

Sunday, March 19Paid the price for last night and woke up with a serious hangover. Once I got moving again, my workout saved me. I had a date to meet my daughter at 1:30 p.m. in Little Italy. Shes a yoga instructor and had a class to teach earlier. I had coffee, and then my usual banana and breadsticks, before I left my apartment. Took the B train to Grand Street and walked to Alleva. Beautiful day.

My daughter met me, and we went to La Mela on Mulberry Street. We love the baked clams, and had two orders with bread and Pinot Grigio. Then we both had a big bowl of pasta e fagioli. Finished with a double espresso and went back to the store. My daughter got some stuff for home, and I grabbed some, too.

Later, watching some news show, I cut up some fresh carrots, celery, broccoli, and potatoes, and defrosted a container of turkey soup that I had in the freezer. I added the vegetables and it was really good. Ate it all. Two bowls with a bunch of breadsticks. Thank goodness for the freezer. Tea, an apple, and some chocolate.

Monday, March 20Spent the day preparing for Northeast High Schools talent show getting the prizes and beginning to write the show. I got the list of acts, and its going to be a long show. I cant wait. Im also trying to cast a play Ive written. I had it in my head. I took a one-day playwriting course from eight in the morning to six at night and got it out. Therell be a reading for directors and investors on April 26 at the CAA offices in the Chrysler Building. Im excited about hearing the play out loud. I have three of the seven parts cast. Good actors. I also called some old friends, uncles, and aunts, and said hello and checked on them.

I took my tuxedos and shirts to the cleaners so that they will be ready for the shows next weekend. After a workout, I had my Metamucil and a banana with some breadsticks. Never got down to the store, but had a bowl of lentil soup, half of a medium container of cabbage in garlic and oil, and the last of the eggplant and chicken Parm. I wish I could be more accurate, but ayy yo, give me a break.

Tuesday, March 21I had a radio tour to support the talent show in Philadelphia four interviews with Philly morning-radio shows. Ive done them all before, as this is the sixth annual Teachers vs. Students talent show at Northeast High School, and they are nice enough to put me on to publicize the show. I had my second cup of coffee during the interviews; and then when I finished, I did the banana-breadstick thing.

I had a photo shoot at Patsys restaurant on 56th and Eighth for this story at 1 p.m., and I got there about 15 minutes before the photographer. Sal, who owns the joint, again made a plate of chicken Parm for the shoot, and I took it with me after we got the shot.

I took the B train to Grand Street and got to the store about 1:30. Another beautiful day to sit in front of the store and watch the world go by. I had some chicken oreganata and a combo of cabbage, chickpeas, onions, and anything else our chef, Danny Paolucci, could find. So good! I got some breadsticks and some fresh breaded, deep-fried chicken cutlets. I will freeze them. The verdict is in: I eat a lot of chicken.

Got home with the food and made potatoes, onions, and broccoli in garlic and oil. Lots of bread, and after the vodka, I got to the red wine. Two Tates double-chocolate cookies and green tea, lemon, and honey.

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From very affordable to professional-grade, all-stainless to space-saving.

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Tony Danza Eats Breadsticks Before Tap Dancing - Grub Street

By Han Myung-Gu/Getty Images.

Chris Pratt is on a diet. He's been here before, having posted the gym-selfie-seen-round-the-world when he first bulked up for Guardians of the Galaxy, and since then kept up that buff bod for the sequel and, now, Jurassic World 2. All his food comes in individualized packages, which is public knowledge because he keeps posting about it in a series called #WHATSMYSNACK on Instagram. (Along with #jurassic2, just in case we forget that he's doing this all for a very specific, well-paid purpose). The diet itself, however, doesnt appear to be paying him. Theres no #ad in the caption. Yet.

As a super-buff movie star who started as a shaggy comedian, Pratt has spent the last week pulling back the veil of celebrity diets in a way only hea man with a sense of humor and only a fraction of the pressure to be slim that women experiencecan do. His snacks are gingerly labeled snack, for clarity in good times but especially for clarity under the duress of a diet-addled mind. In the Instagram videos, he gets progressively more unhinged, obsessing over crumbs and even sharing a moment of weakness when he cant help but devour an olive oil pistachio cake intended for the next day. He sweats. His under-eye circles are deep and dark. Hes unable to keep his cool around a Fuji apple. These are all familiar tropes of dieting, played for laughs by the once-chubby Andy Dwyer.

And then comes the flood. The body-shamers descend, calling the actor too thin. He posts a not today, haters type of Instagram, except the photo is of a literal skeleton from a Tyrannosaurus rex head. Well, just because I am a male doesn't mean I'm impervious to your whispers. Body shaming hurts, Pratt wrote in the caption. So to prove my security in the way I look I'm posting a current selfie of me at what I consider a very healthy weight. 500lbs. Zero percent body fat. Totally JK guys. This is a T Rex skull. Nailed you so bad. Omg.

WHATSMYSNACK is effectively a brand building effort that helps hone his Hey, Chris Pratt here anchorman persona on his preferred platforms, Snapchat and Instagram. The series was likely born out of those film experiences, as Pratt tries to get out ahead of all the diet questionsor the actors adept understanding that people and fans are fascinated by actors and actress bulking up or slimming down. He cant repeat the gym selfie that made the Internet double-take with Chris Pratt has a muscle; what? incredulity, and this method is more authentic to his goofy-guy brand anyway.

As much as hes being tongue-in-cheek and owning it, Pratt is part of the familiar cycle no one can really avoid. A celebrity goes on a diet or flaunts his or her body in some way; shamers come through; celebrity says he or she is proud and gets to appear more human and also mentally strong. Its not a great cycle, maybe, but it is a familiar one. Pratt doesn't have the power to change it, but in making fun of it, he makes it a bit more tolerable. (Even if hes still hungry.)

See the article here:
Chris Pratt Spent a Week Parodying Celebrity Diets (While Dieting) - Vanity Fair

As I write this, I am about to leave for Boston to speak at iV, the Ivy League Vegan Conference, at Harvard.Prominent voices will gather there and collectively, one anticipates, make the case for veganism.

The timing is a bit ironic.A paper was just published in the Lancet, describing the lifestyle and health status of the Tsimane.The paper generated considerable excitement, and widespread media attention, because the Tsimane, a population in the Bolivian Amazon described as living a subsistence lifestyle of hunting, gathering, fishing, and farming, were found to have the lowest reported levels of coronary artery disease of any population recorded to date.

The Tsimane, obviously, are not vegans, as the references to both hunting and fishing indicate.On the other hand, they are not hunting for meat in the supermarket, as I pointed out to one correspondent who sent me the study and asked if his penchant for meat was now exonerated.My answer was perhaps, provided it was satisfied by advent of bow and arrow and involved no cellophane.

The Tsimane, in common with our Stone Age ancestors, eat the meat of wild animals and fish they obtain the hard and old-fashioned way.Those animals, in turn, get their food the hard and old-fashioned way, too; they are not fed copiously in captivity.Consequently, their own bodies are lean, and represent the fats they derive from their food sources.The result is that the Tsimane diet has virtually no trans fat, is very low in saturated fat, and is quite low in total fat.The study authors report a diet that is 72% carbohydrate, 14% fat, and 14% protein.

Of course, this diet made up of foods direct from nature is very low in simple starches, and sugars as well.The authors note that the carbohydrate sources in the Tsimane diet are generally complex, and high in fiber- just as vegetables, fruits, whole grains, beans, lentils, nuts, and seeds are.These, of course, are the plant foods all but universally recommended for health promotion.

While the inclusion of meat in the Tsimane diet, conjoined to stunningly low levels of atherosclerosis demonstrated by CT imaging of the coronary arteries, might seem a rebuke to vegan diet advocacy, it is a mild rebuke at most.The nutrient composition of the Tsimane diet is much more akin to high-quality vegan and vegetarian diets than to anything remotely like the meat-heavy diets that prevail in the U.S. and many industrialized countries.

But even a mild rebuke, born of evidence, may deserve respect and certainly warrants reflection.

I have long noted, with all due respect to the ardent vegans among my colleagues, that we lack evidence to prove that any one specific diet is the singular best for human health.This should come as no surprise when you consider what kinds of studies would be needed to generate such evidence: randomized trials of optimized versions of competing diets in large populations over a span of decades with incident disease and mortality the outcome measures.The diet producing the greatest combination of longevity and vitality would be the winner.Such a study has not been done, and dont hold your breath.

What we do know, from a veritable sea of confluent evidence, is the basic theme of the optimal diet for Homo sapiens.Famously described by Michael Pollan as food, not too much, mostly plants, it is just so: a diet of minimally processed, wholesome foods, mostly plants, in any balanced and sensible combination.The Tsimane diet represents such a combination.So do the Blue Zone diets, encompassing traditional Mediterranean, Asian, vegetarian, and omnivorous variants.

Our species is constitutionally omnivorous.That makes it unlikely the kind of meat to which we are natively adapted, the kind of meat the Tsimane consume, would be bad for us as some contend.It does nothing, however, to exonerate the fatty meats of domestic animals and the processed meats that many eat under a Paleo diet halo.

In fact, all it really means is that our species, by virtue of our anatomy and physiology, is endowed with a particularly wide array of dietary choices.

I cant support the argument I sometimes hear from colleagues that a vegan diet is best based on human health considerations alone.In fact, we know that a strictly vegan diet is sure to be deficient in at least one nutrient essential to our species, vitamin B12.Supplementing B12 is easily done, however, and a well-balanced vegan diet is certainly among the contenders for best diet laurels.

There are, however, considerations other than our own health.The meat that feeds modern appetites is overwhelmingly the meat of animals raised not just in captivity, but relatively confined spaces.Often, it is the meat of animals not fed the diet native to, or optimal for, their own species.Animal husbandry may at times involve use of hormones and antibiotics, as we have all heard.And, there can be cruelty in the mix that most of us would find distasteful, if not disgusting, if ever we saw it.There are, therefore, arguments for veganism related to ethics, the decent treatment of our fellow species, and the avoidance of exposure to harmful food contaminants.

There are compelling environmental arguments as well for veganism and approximations of it.The domestic production of meat, and beef in particular, is associated with high environmental impact in every area of importance: water consumption, land allocation, greenhouse gas emissions, and biodiversity.

I can imagine an anti-elitist rebuttal, protesting the high cost of produce- but that argument is specious.For one thing, the relative costs of foods reflect our cultural priorities, not natural law.If beef is inexpensive relative to kale, its because we direct subsidies to make it so, subsidies we could redirect whenever the will is mustered.For another, many of the best foods beans, lentils, whole grains- are already exceptionally economical.And, if so inclined, we could enable the economically disadvantaged to afford better food in ways that would likely reduce health care costs into the bargain, as some are already doing.

This, then, is the message I am taking to the iV conference, as I add my voice to a chorus singing the praises of well practiced veganism.We are omnivores, and we have choices.A good vegan diet is not the only option for health promotion, but it is among the best.When the case is broadened from the health of people to that of the planet, too, the case for veganism is very much fortified.After all, the Tsimane are few; we are many.

Senior Medical Advisor, Verywell.com

The rest is here:
Choices, Voices, and Veganism: Diet for the Many - Huffington Post

Forbes

The Mediterranean Diet: The Answer To Rising Health Care Costs? Forbes One way to contain health care costs in the industrialized world could be to encourage healthy diet and lifestyle - before illness strikes. and more »

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The Mediterranean Diet: The Answer To Rising Health Care Costs? - Forbes

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