Search Weight Loss Topics:

Page 298«..1020..297298299300..310320..»

Home » Diet » Page 298

At Rivertown Lodge. Photo: Chad Silver

Colu Henrys first cookbook arrives in bookstores next week, but it actually got its start as a hashtag: #backpocketpasta, meaning pasta thats easily thrown together with ingredients already in your kitchen. Before embarking on her three-month book tour, the former director of special projects for Bon Apptit spent the last week at her home in Hudson in clean out the fridge mode, which meant roasting pork, tossing beets with homemade cherry vinegar, and cooking meatballs and Alfredo. Read all about it in this weeks Grub Street Diet.

Thursday, February 16Im out of bed relatively early most mornings. Im in charge of feeding our twelve-year-old pup, Joshie, so as soon as I stir, its go time. I reach for a mug to pour my coffee into, which I take with a nice glug of half-and-half. Joshie and I then head back upstairs and get back into bed. I need a good 30 minutes to wake up, and this is my routine (its also a small luxury). I scroll through social media and the Planned Parenthood event we hosted at Rivertown Lodge posted on AndNorth, so all the feel goods are back. I need them these days! I bring my husband, Chad, coffee in bed (he sleeps late), and then head downstairs to make myself breakfast.

We joined the winter Sparrowbush Farm CSA, and its been such a bright light in all this gloom. In short, I have a lot of eggs to go through, so I hard-boil half a dozen. Once cooled, I smash two of the eggs with a bit of Dijon and a touch of mayo, lots of freshly ground black pepper, and some generous flakes of Maldon salt. I eat them in a bowl with a few Ak-maks, which are Armenian sesame crackers, and the best. Ive been eating them since I was a kid. Ive also been trying to up my hydration game, and have been drinking water out of quart containers to stay accountable, so I drank two of those over the course of the morning eight cups!

I jump on the 12:30 p.m. train from Hudson to get down to the city. Melissa Clark is having a small event tonight to celebrate the prepublication of her new cookbook, Dinner: Changing the Game. My book, Back Pocket Pasta, comes out next week, and we share Clarkson Potter as publisher; so needless to say, I wouldnt miss this for the world. Weve actually never met in person, but Ive admired her from afar for a long time, so Im excited to say hello and congratulations.

I jet across town upon arrival and meet up with one of my oldest friends, Nikki Reiss, at Grand Central Oyster Bar. Weve known each other for over ten years. She was my intern at Baltz & Company, and then we worked together at Bon Apptit, and shes now at CAA running events for the new culinary division. Weve been trying to get this date on the books for about six months, so its cause to celebrate. We sit at the bar, order Titos vodka martinis with olives, and slurp on oysters. We also order another round (the drinks are wee, promise!). When we worked at Cond Nast, we used to cut out of class a lot for day drinks at old New York City establishments, so were back in our groove, and I guess this is lunch?

I drop my bags in Carroll Gardens at my friends Leslie and Tonys house, who are also attending the event. I arrive solo and see some familiar faces, including my associate publisher, Doris Cooper. We have a glass of Cava and catch up for a bit. Leslie arrives and we have another glass of Cava (maybe two more glasses), and pick on two shrimp balls and a small bulgogi beef wrap, all from the book. They are delicious. I also snack on a few slices of watermelon radishes, because they are my favorite. Tony arrives, calls in a last-minute favor, and gets us a reservation at Olmstead, which Ive been really keen to check out. They squeeze us in, but cant take us till 10 p.m. We say our good-byes and hit Roses to kill a half-hour. I have a Miller High Life.

We arrive at the restaurant and sit outside under cozy blankets, while they set our table. They pour us a glass of bubbles to sip on while we wait. When we are seated, Leslie and I order a glass of Matthiasson Tendu. Delightful. We proceed to order a number of items, including crawfish-boil crackers, gobi-pakora cauliflower, a carrot crpe with littleneck clams, and rutabaga tagliatelle with black truffle and brown butter, which all live up to the hype. This place is amazing. The kitchen also very generously sends out much of the rest of the menu, as well as dessert. I am so full, but so very happy. Chef Greg Baxtrom comes to the table and I thank him profusely. We cab it home. I chug water, its now close to 1 a.m., and I am out!

Friday, February 17 My eyes pop open at 7:30 a.m., but with no dog to feed, I lie in bed until around 8 a.m. Luxurious! I dont feel amazing given yesterdays parade, but Ill manage. Tony grinds the beans and makes us French press coffee. They are out of half-and-half, so he combines some full-fat cream and some milk, and I pour that into my coffee. Leslie hands me a Pink Lady apple, and within minutes we are out the door, and Im headed back up to Hudson. I drink a big bottle of water on the train, eat a handful of almonds, and tackle my inbox.

Chad grabs me from the train and Im hungry upon arrival, because that wasnt much of a meal. At home, I quickly get to work assembling a clean-out-the-fridge salad. I roughly chop some sweet potatoes and toss them with olive oil, chili powder, and fennel seeds, and pop them in the oven to roast. I finely dice two lone slices of bacon from our farm share, and quickly fry them up. Further sleuthing awards me with radicchio and leftover Lacinato kale, which I chiffonade. I peel and quarter one hard-boiled egg. Greens go in a bowl, and are then topped with the egg, a few chunks of the sweet potatoes (Ill use the rest throughout the week), and the bacon bits. I drizzle all of it sparingly with balsamic vinegar from Acetaia San Giacomo. I went to Italy last March to shoot some of the book, and we met producer/proprietor Andrea Bez, and its some of the best vinegar Ive ever had. If you can find it, buy it. Im also drinking water by way of quart container again. Namaste.

Our dear friends Noah and Rae Bernamoff, who own Mile End and Black Seed, closed on a house in Germantown today! They are staying with us this weekend while they move some things, which will be fun. They scoop us up early in the evening, and we head to their beautiful new home and toast with Champagne to exciting adventures. We then head to Gaskins right up the road to continue the celebration. The restaurant is owned by our friends Nick and Sarah Suarez. We order more bubbles, and Sarah sends us out squash arancini, and we cheers again.

We were all craving hearty, indulgent food and ordered that way indeed: chicken livers on toast; bucatini carbonara, seafood stew, and more. We ordered another bottle of wine somewhere, too. Dessert is a few bites of a brownie sundae, chai-spiced rice pudding, and a round of Avenra. We head home and are clearly still in the zone, because we open a bottle of Oregon Pinot Noir (I worked at the Oregon Wine Board for a spell, and these wines are my favorite) and have one more toast, and then I am toast. Bedtime again? 1 a.m.

Saturday, February 18 7:30 wake up! Feed Joshie, coffee with half-and-half, per usual. Noah and I make a dinner plan, and they are out the door to work on house stuff. Chad and I pop by the farmers market to pick up a few items. I sip on turmeric tea with cayenne, maple, and lemon. Its revitalizing, and I need it. We then head over to Bonfiglio & Bread, which is my favorite place to eat in Hudson. I order the mushroom toast, which comes with a fried egg, chili oil, and mint. I love this dish so much that I turned it into a pasta recipe for the book. I also buy one of their sesame-seeded filone loaves to take home (its the Italian grandma in me), and its my crack. The whole car now smells like freshly baked bread, and I reach inside and tear off the heel (my favorite part). I smash it into my mouth passionately and with gusto. And, yes, I tear off another piece. The rest will be for cheese and salumi later.

We get home and I start on dinner. I had taken a bone-in pork shoulder out last night from the chest freezer to defrost. We split a half-pig from Letterbox Farm with some friends this winter, and its been a joy to have. I realize this all sounds real Portlandia-like, but its my newish upstate life, and Im very happy about it. I toast some fennel seeds (apparently Im having a moment with fennel seeds); grind them in a mortar and pestle with some salt, garlic, and dried savory and rosemary (also from the farm share); and spread it all over meat, fat side up. The pork goes in the oven, and will stay there for many, many hours. Im feeling ahead of the game.

A big nap on my end later, Noah and Rae are back at the house, and he and I get started on dinner. We decided to do a winter slaw and cobble root vegetables together: celery root, kohlrabi, parsnip, and an apple. Chad and I are driving my book tour cross-country and leaving Monday, so Im eager to use everything we have in the fridge. After some negotiations with the mighty Breville food processor, we get the right blade and begin to julienne. Since the machine is still out, Noah makes homemade mayonnaise, and we toss it all together with the vegetables and let them hang out for a while. In the meantime, we drink a bottle of Westwind Orchard Cider. We also open a bottle of Champagne, which is sadly corked, so on to the next! I make polenta with hella butter, and the pork comes out of the oven. Noah shreds the meat, and we top everything with the slaw. Big win! Over the course of the night, we drank three more bottles of wine, including another Oregon Pinot, and caught up on Bill Maher. Promise, I drank lots of water too.

Sunday, February 19 Up early, no matter what. Feed Mr. Josh, and drink my coffee with half-and-half. Noah is the next to rise, and he makes the best breakfasts, so Im happy to let him lead. He whips up a frittata with onions, garlic, the leftover pork from last night, and the mustard greens I picked up yesterday from Blue Star Farm. We toast up the rest of the Bonfiglio seeded loaf, and Im pleased with todays start.

Those guys hit the road, and Im content to take it easy for the afternoon. Rae brought me back some very special green tea from their trip to Japan, and I make myself a cup to sip on. I eat a few Ak-maks and a piece of Camembert from Chaseholm Farms and call it lunch.

Around 5 p.m., we meet our group of friends Dana, Tracy, and Alison at Rivertown Lodge (my favorite bar) for a happy-hour drink, which turns into three glasses of wine, which turns into dinnertime. We all end up next door eating sushi and dumplings at the mediocre but only Japanese place in town. I drink cold sake. Chad and I watch Homeland, and Im in bed by 11:30 p.m.

Monday, February 20 Coffee with half-and-half and feed the doggy. I realize that the last few days have been more indulgent than usual, so I soak some Rancho Gordo Corona beans to cook later, and make a mental note to buy a chicken to roast this afternoon to set myself up for the week. I need to get back on track. I proceed to go down an online fashion rabbit hole via text with my girlfriend Doria, in search of the right accessories to wear to next weeks book parties, and forget breakfast altogether. Im off to a great start.

Chad needs to make a quick visit to his studio in Catskill, so I go along for the ride. We stop into Gracies for a bite, because by now Im starving. I have a cup of onion soup and half a roast beef sandwich. I pick up a chicken on the way home, salt it, and put it in the fridge. I realize that the day is half-over and we have to be out the door by 4:30 p.m.; and Im very well aware that the chicken and beans wont be made until tomorrow.

Im still in desperate clean-out-the-fridge mode (one week till we are gone for three months!), so I offered to make dinner for the crew from last night, to help move things along. Nothing makes me feel worse than wasting food.

Tracy makes root-vegetable chips with a side of yogurt dip, which are very good, and we snack on those and prep dinner. One of my dearest friends, Carla Music, contributed her Alfredo recipe to the book, and Im demoing it next week for Food52, so I make it for everyone to brush up on my skills. Its a big hit. Glossy, salty, sexy. I also make meatballs with ground beef from the farm share, and a simple tomato sauce. We had good intentions to make salad, but we toast garlic bread instead. Root vegetables count, no? We drinks some wine, not too much, and are home by 10 p.m.

Tuesday, February 21 This morning, I drink coffee downstairs and answer lots of emails. Nearly close to finalizing the book-tour details, but some loose ends still need to be tied up. I am also up a bit earlier than normal because I have Pilates. I try to go two to three times a week, not that youd know it from the last few days. I take classes at Pilates Hudson, and its completely transformed my life over the last year. Twenty pounds down! You try writing a book on just pasta.

I go for a quick tea after class with Tracy and head home, where I proceed to eat a hard-boiled egg and a blood orange, while standing up in my kitchen. I also start the beans from yesterday in a large pot with celery, carrot, garlic, and an onion, and put the chicken in the oven to roast. I also throw in some beets to roast on the lower rack. The ovens on already, so I should use it.

Its a very busy day, so over the course of the afternoon, I pick at what Ive been cooking. A chicken drumstick, a beet here and there, and some beans doused in olive oil with some chopped parsley and flaky salt. I also eat a few pieces of the roasted sweet potatoes from Friday, while standing in front of the fridge with the door wide open.

About a year ago, I was set up on a friend date with Tamar Adler. She and her husband, Pete, had moved to Hudson right around the same time as Chad and I did. We have been very close ever since. I thank my lucky stars I read her book, An Everlasting Meal, after we had become friends, because I would have been too intimidated to meet her if I had read it before! Its so very good and helped me become a better cook.

We havent seen each other in a few weeks, so we made a plan to do an odds-and-ends picnic dinner. I bring over the beets, some leftover cheese and salumi, as well as some eggs to soft-boil, and the last of the homemade mayonnaise. Tamar had braised beef the night before, which she gently reheated in the oven, and then dressed with garlic, chive oil, and wide ribbons of Treviso radicchio. We also drizzled the eggs with the garlicky oil. Beets were tossed with homemade cherry vinegar and Maldon salt, and we combined her cheese and cured meats with mine, and put the board down in the center of the table. Petes dad had also made bread, which we tore apart with our hands, and sopped our plates with. We laughed a lot, and it was the best meal Ive had all week. Ive missed her. We got home by 10 p.m., I take a peek at my fridge, and it looks sparser than ever before. I feel very accomplished.

Its like the Frappuccino version of Nutella.

The whole car now smells like freshly baked bread, and I reach inside and tear off the heel.

Although theres at least one other way to free birds from pain, injury, and disease.

Two former friends say the brothers stole ideas, threatened physical violence, and hoarded profits.

Find out where to eat in our weekly ranking of the citys most important restaurants.

A third of Americans are dining out less often than they were three months ago.

We talked to 11 coffee snobs about what automatic coffee makers they would use at home.

And its apparently working.

The company even complained about the teams that made this years playoffs.

Its chef de cuisine Suzanne Cuppss favorite item on the menu.

It opened in 2003, at the height of the Sex and the City era.

In a very familiar-sounding argument, they point out 20 percent of their workforce is foreign.

The no-nonsense, double-patty model at 4 Charles Prime Rib is a welcome addition to the citys roster of excellent burgers.

Grace Slick let Nothings Gonna Stop Us Now appear in an ad, then gave the licensing fee to Lambda Legal.

Analysts call it the most significant drop since the recession.

Its time for pizza bianca stuffed with braised oxtail and meatballs with tomato sauce.

Its trying a new strategy to defeat Starbucks.

Restaurateurs are, obviously, not thrilled.

Where to go the next time you want to be your own sommelier (and save some dough).

From Until Tomorrow, Madre Mezcaleria, Atlantic Social, and more.

More:
Cookbook Author Colu Henry Is Living the Upstate New York Dream Life - Grub Street

Playing EXCLUSIVE: Inside Mama June's Diet and Exercise Plan That Led to Her Stunning Weight Loss

Mama June had to change her entire lifestyle in order to dramatically drop the pounds.

ET sat down exclusively with Kenya Crooks -- Mama June's trainer on her new docu-dramedy,Mama June: From Not to Hot -- on Wednesday, when he revealed the steps the 37-year-old reality star had to take after undergoing weight loss surgery. ET also sat down with two of Mama June's daughters, 11-year-old Alana "Honey Boo Boo" Thompson and 17-year-old Lauryn "Pumpkin" Thompson, who've been keeping her on track.

Crooks started working with Mama June after she underwent gastric sleeve surgery in May 2015, which made her stomach smaller. However, when she couldn't lose any more weight, Crooks was brought in to help her get over the plateau. The celebrity trainer says the mother of four definitely wasn't a fan of exercise.

WATCH: EXCLUSIVE: Mama June's Weight Loss Surgeries Revealed -- How She Went From 460 Pounds to a Size 4

"Well, at first, it was a struggle," Crooks admits to ET's Jennifer Peros. "It was a struggle because, again, she didn't like to work out, but when she started seeing the weight drop, then it became an easy sell. We had to find some stuff that she could do and build upon that; once we found out what she could do, then we started killing it."

"We've done a lot of weight training, we've done a lot of plyometrics, doing a lot of running, but, you know, it's all about pressing past yourself, and that's what we've been able to do -- help her press past herself," he adds.

Of course, Mama June also had to start eating much healthier. Honey Boo Boo and Pumpkin share that sweets -- specifically Little Debbie cakes, which they call "fat cakes" -- have been the hardest for their mother to give up.

"She went to Dollar General and bought like five boxes of those things," Honey Boo Boo shares.

"She's not supposed to be eating what ... she was eating," Crooks jumps in. "But, long story short, everything is pretty much done in moderation. So, it's kind of like, you can have the shakes, and you can have, like, the small portions of lean meats, fruit and vegetables, but you have to understand that when you have those types of surgeries, you can't eat large. You really have to monitor the sizes."

"Something like a Little Debbie cake ... she can't eat that much of it," Pumpkin adds. "Because the gastric sleeve, they cut out the bottom half of your stomach, so, you can literally only eat that much."

Crooks says Mama June is now focused on keeping off the weight.

"I think that the most important thing that she has to understand is, yes, you can blow back up, and what you don't want to do is basically take a vacation from yourself," he stresses. "[If] you go back to eating the same way, you end up blowing up again. Again, we want to create change -- change that she can always maintain for the rest of her life."

Pumpkin is also diligently working to help her stay on track. "I tell her, like, 'Mama, you can't do that, you know,'" she says about Mama June's penchant for late-night snacking. "I have to show her [old] pictures of herself sometimes ... and I'm like, 'If you don't stop eating that junk, you're going to go right back.'"

WATCH: Mama June Drops Down to a Size 4 After Weighing 352 Pounds, Her New Show Teases

Though of course, Mama June is definitely loving the results.

"Like, every day, like at least three times a day, she was on the scale seeing how much weight she lost," Pumpkin recalls.

"There was one [Facebook photo] that popped up the other day, and I showed it to her, and she was like, 'I can't even believe that was me,'" she adds.

Watch the video below to hear Honey Boo Boo and Pumpkin break down their mother's weight loss surgeries, taking Mama June from 460 pounds to a reported size 4. Mama June: From Not to Hot debuts Friday, Feb. 24 at 10 p.m. ET/PT on WE tv.

Read the original here:
EXCLUSIVE: Inside Mama June's Diet and Exercise Plan That Led to Her Stunning Weight Loss - Entertainment Tonight

istock/GlobalStockSure, you know you should cut down on the salt if you have high blood pressure and bad LDL cholesterol, but its tough to know what a healthy, low-sodium diet should look like. The Dietary Approaches to Stop Hypertension (DASH) diet was designed to help lower blood pressure and LDL, not weight loss.

The DASH diet is simple and doesnt require calorie-counting or overly restricting food choices. The general guidelines include:

On average, a person following the DASH diet will drop systolic blood pressure (the upper number in a reading) by about 10mmHg, says Nieca Goldberg, MD, cardiologist and medical director of the Joan H. Tisch Center for Womens Health at NYU Langone Medical Center. Thats really quite dramatic, she says. In comparison, dieting for weight loss gives just a 3mmHg reduction, says Dr. Goldberg.

If you follow the DASH diet, cut sodium down to 1,500 mg a day, and exercise, you could even lower blood pressure up to a whopping 25mmHg, says Martha Gulati, MD, cardiologist at The University of Arizona and editor-in-chief of cardiosmart.org. There are very few medications, even in the highest doses, that reduce blood pressure that much, she says. By changing your lifestyle, you might be able to cut down on the number of medications you needor even stop taking them entirely, says Dr. Gulati.

Even if you know you should cut down on salt, you might not realize how bad the problem is. The average American eats 3,400 mg of salt a day, says Dr. Goldberg. Thats entirely too much, she says. By focusing on fresh foods instead of processed ones, the DASH diet minimizes salt without sacrificing flavor.

One of the main factors driving the DASH diets success is its emphasis on produce. Fruits and veggies are packed with important nutrients, and the potassium, magnesium, and calcium can actually counteract sodiums blood pressure-raising effects, says Dr. Gulati. Eat a rainbow diet, she says. The more colors are in it, the more vitamins and minerals youre probably getting, and youre also getting more fiber. Stick with fresh produce when you can. Cannedand sometimes even frozenvegetables can be sneaky sources of sodium, so read the label first. If you are opening a can of veggies or beans, she recommends rinsing the contents under cold water to wash away some of the extra sodium.

Whole grains also contain beneficial potassium, magnesium and calcium, and could help keep you satisfied on the produce-heavy DASH diet. But remember: Not all grains are created equal. Simple carbohydrates, like white rice, pasta, and processed cereals, dont have much nutritional value because their natural fiber and nutrients are removed during processing. Youre looking for more complex carbohydrates, says Dr. Gulati. They take longer for the body to digest, and lower cholesterol, and are more filling than a simple carbohydrate. Look for labels that say 100 percent whole grain or 100 percent whole wheat, she says.

Content continues below ad

The DASH diet calls for low-fat and fat-free dairy, which are chock-full of calcium to lower blood pressure. Just be mindful that some products replace the fat with other unhealthy additives. You have to read the food labels because things like cottage cheese and some low-fat cheese are higher in salt, says Dr. Goldberg.

Six or fewer ounces of lean meat, poultry, and fish a day might not sound like a lot, but that should be plenty of protein to power you through the day. Contrary to what people think, you dont need a large amount of protein if youre not an extreme athlete, says Dr. Gulati. Six ounces isnt going to take up half your plateit will be a small portion of your plate. By cutting down on meat, youll reduce your intake of bad saturated fat, which could raise your cholesterol if you eat too much, says Dr. Goldberg. Swap for fish, though, and youll get a rich source of heart-healthy omega-3 fatty acids instead. Cut the skin off poultry, and grill or bake fish instead of frying to keep your protein sources healthy, says Dr. Goldberg.

The DASH diet is easy to follow when youre cooking for yourself, says Dr. Gulati, but eating out can throw you off. Restaurant food is notoriously salty and fatty, but some simple modifications can make your meal healthier. Premade soups and sauces are hard to adjust, but request that the chef doesnt add any additional salt or cook your dish in butter, she says. Add spices and herbs if you crave more flavor. Subbing balsamic vinegar and olive oil for premade dressings, and saying no to the bread basket are other easy ways to cut down sodium. You have more control in restaurants than you realize, says Dr. Gulati. Youre paying for ityou should ask for it to be done the way you want it.

MORE: 8 Things That Happen to Your Body When You Dont Eat Enough Fruits and Veggies

Original post:
Stick to This Diet to Lower Blood Pressureand Finally Get Off Medication - Reader's Digest

Life & Style Weekly

Mama June's Diet: Details on How She Slimmed Down - Life & Style Life & Style Weekly June "Mama June" Shannon went from not to hot, and now she's dishing about how she did it! The former Here Comes Honey Boo Boo star... and more »

See the original post:
Mama June's Diet: Details on How She Slimmed Down - Life & Style - Life & Style Weekly

Energetic and earnest, sweet and punchy self-described "slop-pop" duo Diet Cig is nothing if not endearing. In "Tummy Ache," the first single from the band's upcoming debut Swear I'm Good At This, singer and guitarist Alex Luciano wields this undeniable charm while singing about the challenges of carving out her own space in a notoriously bro-heavy scene.

"Tummy Ache" gains its power from being both brash and vulnerable; Luciano boldly asserts that she doesn't "need a man / to hold my hand." Later, she wonders: "What if we never figure it out / what if I'm always talking too loud?"

The video for "Tummy Ache" stars young participants from the Willie Mae Rock Camp for Girls and Girls Rock Philly, two programs aimed at musical education and empowerment for girls. While the lyrics to "Tummy Ache" may be ambivalent, the video itself signals nothing but confidence and joy. Campers eat junk food in sparkly makeup, gather at a rock club to craft "Trans Lives Matter" and "Defend Planned Parenthood" signs, before showing off their shredding skills on stage. It's a near-utopian space of grrrl power, music and community.

Luciano laments that "it's hard to be a punk while wearing a skirt." But from the looks of it, it can be pretty fun, too.

Swear I'm Good At This comes out April 7 on Frenchkiss Records.

Read this article:
An error occurred. - NPR

Pinterest is the place to go for fitspo images, healthy recipes, and even workouts, which makes it a familiar stomping ground for dieters. But there's been a funny thing circulating on the photo-sharing site: the rise of the "anti-diet." Pins related to the anti-diet jumped 42 percent in 2016, surging during the last few months, which was enough for Pinterest to name it one of the emerging wellness trends for 2017.

That's music to our ears. Why? Because people are finally understanding that you don't need to countevery single calorie and meticulously measure portion sizes in order to shape up your diet. Eating well is not about banning entire food groups. It's about making peace with food, not giving it the power to control your daily life, and cutting yourself a break when you eat what you're craving. (BTW: All that dieting is ruining your relationship with food.)

As you've probably realized, the anti-diet is nothing like fad diets of the past. And while it could be considered "trendy" as of late, we hope it sticks around. So where did the anti-diet movement come from? There are a few contributors: body positivity, the push for inclusivity of women of all shapes and sizes, and even feminism in general. "We can characterize the anti-diet movement as a combination of women's rights and feminism sort of coalescing with women really pushing back on trendy diets and some of the things that seem really restrictive," says Bethany Doerfler, M.S., R.D.N., a clinical dietitian at Northwestern Memorial Hospital.

"The anti-diet is the most positive thing you can do for your well-being because it removes the stress that dieting puts on you," says Rebecca Scritchfield, M.A., R.D.N., H.F.S., a nutritionist and author of BODY KINDNESS: Transform Your Health From the Inside Outand Never Say Diet Again. You know the stress she's talking aboutyour body is physically depleted because you cut your daily calorie allotment to scary-low levels, or you feel the need to burn off every calorie you've eaten, or you feel intense pressure as a result of the fat-shaming thoughts in your head.

Think of other trendy dietswe're not going to name names, but you know those kinds of diets that eliminate carbs of any kind or have you eating nothing but one food group and not much else. They're extremely restrictive and, let's be honest, way too rigid to stick with for more than a few weeks, max. The anti-diet, on the other hand, strips away the rules and also the emotions associated with eating, which could mean you'll eat less overall, but not on purpose. "When you diet, you actually crave the carbs and the sugars and the very things you're trying to avoid, and then you say, 'forget it,'" says Scritchfield. So you reach for one, two, three cupcakes when you've had a bad day, and then feel sidelined with guilt so you overcompensate the next day. It's an unhealthy cycleand one we're all ready to break away from.

"The anti-diet takes a much more holistic approach to eating," says Doerfler."You can maintain it for the long haul, not just for three or four weeks, which isn't sustainable."

The anti-diet is more realistic and is all about choosing foods that make your body feel good, says Scritchfield. Note that last part. The anti-diet isn't about giving yourself permission to live exclusively on junk food since that'll only make you feel sluggish. "No person is going to say, 'Oh yeah, I'm following the anti-diet so I'm going to eat a box of Twinkies,' because who is going to say that feels good in their body?" she says.

But if you're craving sweets, go ahead and have one Twinkie or one cupcake. Eat what feels rightno foods are on the no-no list. If you can't remember the last time you weren't on a diet, you'll need to retrain your brain from resisting cookies and croissants and whatever you've considered "bad" to prioritizing healthy, unprocessed, and whole foods. That subtle shift in philosophy can make all the difference. "It's much more empowering than when we think about what we can't have," says Doerfler. "As soon as you stop demonizing certain foods as being off limits, you suddenly feel less addicted to them."

This mindfulness as it relates to food has also contributed to the rise of the anti-diet. "To some degree, you could argue that the anti-diet movement is a call to slow down and really focus on what we're eating and how we're eating," says Doerfler. "It's trying to prioritize the self-love aspect of feeding your body good foods because it's empowering and nourishing." Being more present at mealtimes is essential for the anti-diet to be really healthy, she adds. "If you're distracted and you say no food is off limits, you could easily eat way past your comfort zone," she says. So the classic mindful eating practiceslistening to your body cues and eating only when you're truly hungry and taking the time to enjoy meals versus scarfing down takeout in front of your laptopcan keep you from going overboard.

Both Doerfler and Scritchfield feel this is a diet "trend" that'll stick around. "It's based off solid, old-fashioned healthy eating," says Doerfler. "It feels trendy because we've gotten so far away from it, but when you really drill down to it, these are the principles of basic self-careeating good food and listening to your body." The anti-diet is safe and doable for essentially everyone who doesn't have an allergy or sensitivity to certain foods, and Doerfler says people who are prone to compulsive or addictive eating behaviors may also benefit from more structure found in old-school "diets."

But this flexible, do-what-feels-good mentality could and should extend to other aspects of your lifeexercise, sleep, and stress management, for instance. "It's a wellness umbrella," says Scritchfield. And it's about damn time we all get under it.

Continued here:
The Anti-Diet Is the Healthiest Diet You Could Ever Be On - Shape Magazine

Obesity is said to be the pre-eminent public health problem in America right now, which is probably one more reason liberals prefer socialism, and always want to enact legislation regulating our diets. (I predict the school version will be called the No Child Left With a Big Behind Act.)

To wit, this news:

Venezuela: 75% of population lost 19 pounds amid crisis

Venezuelas Living Conditions Survey found that nearly 75 percent of the population lost an average of at least 19 pounds in 2016 due to a lack of proper nutrition amid an economic crisis. . .

Venezuelans are not consuming the 2,000 recommended daily calories needed, the survey said. Venezuelas extreme poor said they have lost more than 20 pounds. . .

Venezuela is facing a political and economic crisis in which basic goods such as food and medicine are in short supply, unavailable or unaffordable. The United Nations Economic Commission for Latin America and the Caribbean predicts Venezuelas gross domestic product will decrease 4 percent in 2017, while the International Monetary Fund estimates inflation will increase 1,600 percent. . .

The food crisis has also created an education crisis, as more than 1 million children no longer attend school, mostly due to hunger and a lack of public services.

About 30 percent of students who now stay home do not attend school because of water problems at home or on campus, 22 percent do not attend due to school strikes, the survey found.

You can see the appeal for the left. The Spectator says Britains Labour Party is inclined to see Venezuela as a model:

Britain under Corbyn? Just look at Venezuela

By Jason Mitchell

Twenty years ago Venezuela was one of the richest countries in the world. Now it is one of the poorest. Venezualans are starving. The farms that President Hugo Chavez expropriated, boasting about the great increase in production that would follow, have failed. Inexperienced management and corruption under both Chavez and the current president, Nicolas Maduro, mean that there is less of each crop each year. Across the country, supermarkets are empty and most ordinary people queue for hours every day just for flour. Many of the animals in Caracas zoo have starved to death, but even those who survive arent safe Venezuelans have taken to raiding the cages to butcher and eat whatever they can find: horses, sheep, pigs. In the wild, they hunt flamingos and anteaters for their meat. Inflation is expected to surpass a mind-blowing 2,200 per cent this year. Yet this is the country that, not so long ago, Jeremy Corbyn held up as a model of social justice.

When Chavez died of cancer on 5 March 2013, Corbyn proposed an early day motion in the House of Commons in which he offered his condolences to Venezuela and acknowledged the huge contribution he made to conquering poverty in his country. and the way he spoke for the poorest and most marginalised people in Latin America.

The following day, Corbyn gave an interview to Al Jazeera in which he said: Chavez was a very important figure worldwide because he was prepared to use his position to argue for a different world order. Corbyn attended a vigil in London at which he gave a stirring speech about the great man: Chavez showed us that there is a different and a better way of doing things, he said. Its called socialism, its called social justice and its something that Venezuela has made a big step towards.

Theres much more in this piece, but this is enough to kill your appetite I imagine.

Read more:
Shhh: No One Tell Michelle About The Socialist Diet Plan - Power Line (blog)

Following a diet that mimics fasting may reduce risk factors for disease in generally healthy people, according to a small study.

Dr. Min Wei of UCLA's Longevity Institute and colleagues tested the effects of the fasting-mimicking diet on various risk factors for diabetes, heart disease, cancer or other conditions.

The diet (FMD; brand name ProLon) is low in calories, sugars and protein but high in unsaturated fats. Forty-eight study participants ate normally for three months while 52 ate FMD for five days each month and ate normally the rest of the time. After three months, the groups switched regimens. Although all participants were considered healthy, some had high blood pressure, low levels of "good" cholesterol, and other risk factors.

A total of 71 people completed the study, which was published in Science Translational Medicine. Body mass index, blood pressure, blood sugar and cholesterol improved with FMD, but mainly for those who were already at risk. Side effects were mild, including fatigue, weakness and headaches.

Wei and Dr. Valter Longo of the University of California, San Diego, said in an interview published in the journal that while "the great majority" of participants had one or more risk factors for diseases such as diabetes, heart disease or cancer, "FDA trials will be necessary to demonstrate whether periodic FMD is effective in disease prevention and treatment."

Dr. Joseph Antoun, CEO of L-Nutra, Inc., which produces FMD, told Reuters Health by email that FMD "is intended for use by individuals who want to optimize their health and wellbeing, by overweight or obese individuals who want to manage their weight in an easy and healthy way, and by people who have abnormal levels of biomarkers for aging and age-related conditions."

That said, Antoun acknowledged that if you have common conditions associated with overweight and obesity such as diabetes, cardiovascular disease and cancer, you should not use FMD without a doctor's approval.

The product also should not be used by children under 18 or pregnant or nursing women. And it's not for you if you have certain metabolic diseases, liver or kidney disorders that may be affected by the very low glucose and protein content of the diet, or if you have nut or soy allergies. What's more, it "should never be combined with glucose-lowering drugs, such as metformin or insulin," according to Antoun.

Registered dietitian Ashlea Braun of the Ohio State University Wexner Medical Center in Columbus pointed out that researchers compared the fasting-mimicking diet to participants' usual diet. "Therefore, we don't yet know how this diet stands up against long-standing approaches already shown to be beneficial, such as the Mediterranean or DASH Diet."

"It's not clear if (FMD) enables individuals to consistently meet all micronutrient requirements," she told Reuters Health by email. "It's also not known how this type of restrictive diet affects muscle mass in the long term, and what impact this has on various indicators of health."

"Although there is some evidence showing these type of restrictive diets can help 'jump start' people considering lifestyle changes, more research is definitely needed before this is recommended for individuals," Braun concluded.

More here:
'Fasting-mimicking' diet said to reduce risk factors for aging - Fox News

By Mayo Clinic News Network

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).

A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.

Initially, following a gluten-free diet may be frustrating. But with time, patience and creativity, you'll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy.

The gluten-free diet is a treatment for celiac disease.

Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet's restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can't find them in your area, check with a celiac support group or go online.

If you're just starting with a gluten-free diet, it's a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet.

Allowed foods Many healthy and delicious foods are naturally gluten-free:

It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:

Always avoid Avoid all food and drinks containing:

Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves -- bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:

Avoid unless labeled 'gluten-free' In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.

You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:

Watch for cross-contamination Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a "may contain" statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you're not sure whether a food contains gluten, don't buy it or check with the manufacturer first to ask what it contains.

Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work.

People with celiac disease who eat a gluten-free diet experience fewer symptoms and complications of the disease. People with celiac disease must eat a strictly gluten-free diet and must remain on the diet for the remainder of their lives.

In some severe cases, a gluten-free diet alone can't stop the symptoms and complications of celiac disease. In these cases, doctors might prescribe medications to suppress the immune system.

Not getting enough vitamins People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian to review your diet to see that you're getting enough of these key nutrients:

Not sticking to the gluten-free diet If you accidentally eat a product that contains gluten, you may experience abdominal pain and diarrhea. Some people experience no signs or symptoms after eating gluten, but this doesn't mean it's not damaging their small intestines. Even trace amounts of gluten in your diet may be damaging, whether or not they cause signs or symptoms.

Source: http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530/

View post:
Gluten-free diet: What's allowed, what's not? - News8000.com - WKBT

I connect with many on social media about fitness and nutrition. Doing so gives me a fly-on-the-wall view of the most popular fitness and nutrition trends.

For example, a protein shake resembling the taste of cake batter and promising weight loss swept through our area a few years ago, having grown in exposure with the help of social media. The fact that the shakes base was soy protein, (debatably nutritious) and contained artificial sweeteners didnt matter. It promised weight loss, so many bought it. But just as quickly as the bandwagon rolled into town, it was gone.

I get it.

I am not immune to being lured by the pull of new products boldly promising quick results. I recall my own adventure into extreme diet-land -- the Atkins diet being my choice, and not because we shared a last name.

The diet wooed me with promises of weight loss. I did indeed lose weight. But, as for its second promise, that I could eat this way for life, I simply couldnt. I began to miss pasta, bread, potatoes and certain fruits and vegetables that were on the no list. I had adopted a very restrictive list of food choices, even believing there were foods I could never eat again.

Please.

When it comes to emotionally healthy weight loss, the words never and always are red flags and descriptors of an extreme approach.

I was a healthy 27-year-old woman with no medical issues. There was absolutely no reason to resort to the popular low-carb diet. It left me addicted to artificial sweeteners in coffee, snacks and desserts. Weaning myself from these included a grumpy, headache-enduring 30 days.

When my Atkins days were over, I was left a bit fearful of food, for I didnt possess even a basic old-fashioned knowledge about how to make balanced and nutritious choices. I moved on to being the Weight Watchers gal who calculated how many Starbursts I could get away with.

Thankfully, I did a 180 and now enjoy all foods -- without thinking about it all day long or being fearful of making mistakes.

I cringe when I look back and when I watch current trends. Eliminate ALL sugar. ALL grains. ALL dairy. And so on, and so forth.

I am struck by the lengths we will go to get it right when even just simple changes such as reducing sugar, choosing whole grains, refusing to scrap entire food groups and committing to reasonable portions offer a better chance of sustainability, rather than that of restrictive plans. Restriction eventually results in noncompliance. According to the "Psychology of Eating," 95 percent of all dieters will regain the weight they lose within one year.

Why do we do this to ourselves?

True, there are those who must make extreme changes due to medical concerns and food allergies. These concerns may warrant eliminating specific foods. Here, a registered dietitian and/or allergist would be the necessary initial resource, not a best-selling book.

Yet, for those of us who desire to lose some weight, and are free of medical conditions that would necessitate a special diet, resist the trendy new diets and trust a commitment to proper portions of proteins, vegetables, fruits, grains and dairy.

Refuse extreme approaches.

We consume food. It shouldn't consume us.

See the article here:
Extreme diets will keep you on diet forever - Timesonline.com

Page 298«..1020..297298299300..310320..»

Home » Diet » Page 298