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For the first time in a long time, Lakeland commissioners got some good news Friday about the much-maligned South Florida Avenue road diet project.

City staff has been in talks with the Florida Department of Transportation in recent months about funding to remove the concrete barriers, widen the sidewalks and reconstruct the road and weve moved them a ton, Public Works Engineering Manager Ryan Lazenby said.

At a glance

Lakeland officials are doing several things to speed up the reconstruction and beautification of South Florida Avenue through Dixieland:

What is the South Florida Avenue road diet? In April 2020, concrete barriers were installed along South Florida Avenue between Lime and Ariana streets, converting that mile from five too-narrow lanes to three standard-sized ones. It was intended to be a one-year test to see the effect on traffic.

The City Commission voted in December 2022 to make the three-lane configuration permanent and use the reclaimed roadway for wider sidewalks, but construction has yet to begin. The project has been intensely controversial.

Funding concerns: City commissioners were shocked in April when FDOT District 1 Secretary L.K. Nandam suggested Lakeland might have to pay half of the $22 million cost to rebuild and realign the state road.

Since then, Lazenby said the two entities have come closer to the citys original expectation that Lakeland would pay for thedesign phase and aesthetic enhancements like decorative lighting, street trees and pavers. And FDOT would take responsibility for essential infrastructure such as drainage, traffic signals and roadway resurfacing.

Theyve agreed to pay for any right-of-way acquisition, Lazenby said. Theyre also providing us with pavement evaluation reports, which is saving us hundreds of thousands of dollars And theyve agreed to pay CEI (construction engineering and inspection). Thats $2.5 million alone.

Design bidding to start next week: The city will advertise the project to engineering design firms for 30 days starting next week. Lazenby said his department is hoping to select a firm and present a contract to the commission in late August or early September. The technical design process takes about two years.

FDOT meeting: Lazenby said he and Transportation and Planning Manager Chuck Barmby met with FDOT officials on Thursday so they could work on developing a memorandum of understanding by late July or early August.

The document will outline each entitys responsibilities, including a few items that still need to be hammered out. For example, it isnt clear who would pay to relocate underground utilities if unforeseen conflicts arise.

If we hit something like Five-Points Roundabout, where we had some of those utility issues, FDOT needs to come up with that dollar, Lazenby said. Well make sure thats all in the MOU.

Shovel-ready: We anticipate being shovel-ready in fall 2026 with the design complete and MOU in hand, Lazenby said.

But he cautioned, That doesnt mean DOT is going to have the money to fulfill their funding obligation in 2026. So the commissioners may have to decide if Lakeland is willing to front the money and be reimbursed in a later year.

The answer will be yes, Mayor Bill Mutz said without hesitation.

Commissioner Sara Roberts McCarley agreed, as long as there is an ironclad agreement that the city will be reimbursed, like language in there signed in blood.

Lazenby said it will locked down before work begins. He added that FDOT is very supportive of the citys desire to accelerate the project. Also, the costs will likely be lower in 2026 than they would be a year or two later, so FDOT benefits.

Cautiously optimistic: Lazenby said its not yet a warm and fuzzy feeling, but hes hopeful that by September at least it wont feel like indigestion.

Weve moved millions and millions of dollars towards the good and we really are advancing now with at least some hope in sight and some sort of plan coming forward, he said.

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Very Hopeful: Road Diet Project Turns a Corner as City and FDOT Near Deal - LkldNow

In the age of Instagram filters and food fads, an influencer named Gretchen Adler has taken a decidedly different approach that has left her audience both fascinated and puzzled.

The 38-year-old California mom captivated millions with her ancestral diet posts, which she brands as a return to natural, unprocessed foods.

Under the Instagram handle @gretchy, the content creator posted a video sharing every meal and drink she consumed in a day. The video, posted in May, garnered more than 5.7 million views as she explained how she avoids seed oils, artificial sugars, dyes, and preservatives at all costs.

The Instagrammer revealed that her day begins with a ritual that feels almost sacred: a glass of filtered water with fresh lemon, followed by a cup of coffee brewed from organic mold-free beans and enriched with raw cream.

Breakfast is a hearty affair with homemade sausages crafted from 100% grass-fed beef paired with eggs from pasture-raised hens.

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Image credits: gretchy

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Accompanying her protein-rich meals are some freshly baked sourdough blueberry muffinsmade from scratch. She also washed down a Prenatal Ancestral Supplement, causing some of her followers to raise their eyebrows.

As midday approaches, the internet star blends a vibrant probiotic smoothie. The concoction includes raw kefir, homegrown frozen peaches, and tamarillos, and it is garnished with bee pollen.

Dinner in her household features a comforting bowl of chicken noodle soup, which is made from scratch with the same care and attention to ingredient quality. The meal concludes with a slice of raw cheesecake.

Gretchens diet stirred a bit of controversy in the comments section.

Ancestors didnt drink smoothies due to lack of nutribullet, said one critic, while another wrote, This breaks my brain how this isnt satire.

Ahhh yes. The ancestral coffee, ancestral muffins, the ancestral vitamin pills. All the things our ancestors had, another sarcastically wrote.

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Singer SZA also commented, saying she was Disturbed and delightfully intrigued.

Gretchen didnt pay heed to her naysayers and said their comments are reflective of how people have become immensely accustomed to having processed foods as part of their meals.

The people who think this is a jokevery telling of the times, she told Newsweek. We have veered so far from what real food is that people now think eating and preparing nutrient-dense foods is a joke. Ultra-processed foods are considered the norm and are foods I, myself, wouldnt consider as foods.

Our nation has a health epidemic and obesity, diabetes, and cancer rates have never been higher. One must wonder why, she added.

Her diet was also controversial because raw dairy products, which she regularly consumes, are illegal in some states due to the risks of unpasteurized milk.

The California Department of Public Health advises against raw dairy for children, pregnant women, the elderly, and those with weakened immune systems.

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Since the advent of modernization, processed foods have become a staple in the American diet due to their convenience, affordability, and long shelf life. The fast-paced lifestyle of many Americans demands quick and easy meal options, and processed foods offer just that.

However, the reliance on these foods can be harmful, as they are typically high in added sugars, unhealthy fats, and sodium while being low in essential nutrients and fiber. This nutritional imbalance can lead to a host of health issues, including obesity, heart disease, diabetes, and hypertension. Furthermore, the additives and preservatives used in processed foods can have adverse effects on health, contributing to chronic inflammation and other long-term health problems.

A study involving more than 100,000 adults found that consuming 10% more ultra-processed foods was linked with a 10% increase in the risks of cardiovascular disease, coronary heart disease, and cerebrovascular disorders.

These health concerns have led to the popularity of diets such as the ancestral diet, also known as the paleo diet or caveman diet. These diets are based on the premise that modern humans should eat foods that mimic the diet of our Paleolithic ancestors.

The paleo diet is based on foods that humans ate during that Paleolithic era, which was about 2.5 million to 10,000 years ago, Registered Dietitian Julia Zumpano told Cleveland Clinic.

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People following the diet believe that this way of eating aligns with our evolutionary biology and can lead to better health. The diet includes fruits, vegetables (excluding veggies high in starch, like corn, peas, and potatoes), fish, nuts, eggs, and lean meat. What the diet does not include are grains, dairy, legumes, refined or added sugar, added salt, and highly processed foods.

This diet focuses on including single-ingredient foods, Julia said. It eliminates all processed foods, which is what we strive for on any diet plan.

Although this high-protein, low-carb diet can help with weight loss, the registered dietician also noted that the body may be deprived of other nutrients due to the elimination of entire food groups like grains and dairy.

Without eating grains and dairy, youre missing out on beneficial fiber, vitamins and minerals, she warned. From a long-term standpoint, finding alternatives for grains, legumes or dairy will at least give you the nutrients you might be lacking from not having those foods.

Another factor that is extremely important in maintaining ones health is paying attention to the packaging labels of products.

Product packaging can be misleading in various ways, as it is often designed to create a more favorable impression of the product than is warranted. For instance, health claims such as natural, organic, or gluten-free can give the illusion of a healthier option, even if the product is high in sugar, sodium, or unhealthy fats.

In Europe, a widely used label on product packages is the Nutri-Score label, which is a color-coded labeling system that rates food from A to E (best to worst) using colors ranging from green to red.

Researchers of one study have demonstrated the effectiveness of the Nutri-Score label in providing a clearer and more accurate representation of the nutritional quality of food products. The study highlighted that the Nutri-Score system can mitigate potential misunderstandings caused by misleading advertising claims, such as no added sugar.

The lead author of the study, Dr. Kristin Jrkenbeck, explained that proper labeling can also prevent consumers from falling for the health halo effect.

The health halo effect means that a single characteristic is understood as a signal for an overall favorable nutritional profile. Marketing claims, such as 30% less sugar or high in protein, can lead to the overestimation of the health value of a food product, she told Medical News Today. These buzzwords make the foods appear healthier in the consumers perception than they actually are.

As for internet star Gretchen, she continues to believe in her all-natural food options for her ancestral diet.

It has improved my energy levels and brain function. I also have healthy skin and hair, she told Newsweek.

I hope that I can inspire others to take back their kitchens and start making foods from scratch againvital for the health of our future generations, she added.

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Woman Viciously Trolled Online After Sharing A Day Of Cooking And Eating The Ancestral Diet - Bored Panda

Switching from a diet high in saturated animal fats to a diet rich in plant-based unsaturated fats influences the fat composition in the blood. This in turn influences the long-term risk of disease, finds a recent study.

The study, published in Nature Medicine, conducted by a team of researchers from the German Institute of Human Nutrition Potsdam-Rehbrcke (DIfE), Chalmers University of Technology in Sweden and several other universities, shows that it is possible to accurately measure diet-related fat changes in the blood. These can then be directly linked to the risk of developing cardiovascular disease and type 2 diabetes.

Our study confirms with even greater certainty than before the health benefits of a diet with a high proportion of unsaturated vegetable fats, such as those found in the Mediterranean diet. This could help to formulate targeted dietary recommendations for those who would benefit most from changing their eating habits, says Dr Clemens Wittenbecher, head of research at Chalmers University of Technology and lead author of the study.

Part of this research was conducted in a dietary intervention study from the University of Reading in the UK, involving 113 men and women. Over 16 weeks, one study group consumed a diet high in saturated animal fats, while the other followed a diet rich in unsaturated vegetable fats. The blood samples were analysed using lipidomics to identify specific lipid molecules that reflected the different diets of the subjects.

We summarised the effects on blood lipids with a multi-lipid score (MLS). A high MLS indicates a healthy blood lipid profile. A high intake of unsaturated vegetable fats and a low intake of saturated animal fats can contribute to achieving such positive MLS values, says first author Dr Fabian Eichelmann from DIfE and scientist at the German Centre for Diabetes Research (DZD).

The WHO recommends replacing saturated animal fats, such as those found in butter, with vegetable unsaturated fats, such as those found in olive oil, in order to reduce cardiometabolic risk. However, the safety of these guidelines has so far been moderate due to limitations in existing studies.

The study described here overcomes these limitations by precisely analysing the fats in the blood, also known as lipids, using a method called lipidomics. These very detailed lipid measurements allowed the researchers to link diet and disease in an innovative combination of different study types. This novel approach combines nutritional intervention studies which use highly controlled diets and existing cohort studies with long-term health monitoring.

The research team statistically linked the MLS results from the dietary intervention study to the incidence of cardiovascular disease and type 2 diabetes in large, previously conducted observational studies. The joint data analysis of both study types showed that participants with a higher MLS, which indicates a favourable composition of dietary fats, had a significantly reduced risk of developing cardiometabolic diseases.

In addition, the current study investigated whether people with low MLS values, which indicate a high intake of saturated fats, specifically benefit from a healthier diet. The Mediterranean diet, which focuses on providing more unsaturated vegetable fats, was used in the large nutritional intervention study PREDIMED. Using this study, researchers found that the prevention of type 2 diabetes was actually most pronounced in individuals who had low MLS scores at baseline.

Nutrition is so complex that it is often difficult to draw conclusive evidence from a single study. Our approach of using lipidomics to combine intervention studies with tightly controlled diets with prospective cohort studies with long-term health follow-up can overcome the current limitations in nutrition research, explains Wittenbecher.

Further information: dife.de

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Study Finds Switching From Animal Fats to Plant-based Fats Reduces Risk of Disease - vegconomist - the vegan business magazine

If youre looking to freshen up your food habits, summer is the season to do it. Farmers markets are overflowing. Backyard grills are firing. Picnic blankets are unfurling. And school pickups have slowed to a halt, giving us more time to cook and enjoy relaxed outdoor meals with friends.

Whatever your food goals, youre bound to find at least a few morsels of wisdom in some of our favorite nutrition articles of 2024 whether its learning to take the latest TikTok health hack with a grain of salt, or actually cutting back on salt.

Here are 10 important nutrition takeaways from the year, so far.

Theres a reason the Mediterranean diet is so beloved by nutrition experts: Decades of research have linked it to various health benefits, including reduced risks of cardiovascular disease, Type 2 diabetes, cognitive decline and certain types of cancer. And best of all, its not a diet in the colloquial sense: Theres no counting calories or cutting out foods.

A few decades ago, it was commonly understood that a daily glass or two of red wine was good for your heart. It was an appealing idea that was backed by research at the time. But the science has since changed, experts say, and the latest evidence suggests that the risks of drinking alcohol including red wine outweigh any potential benefits.

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Our Favorite Nutrition Takeaways From 2024, So Far - The New York Times

Sarah Barshop, ESPN Staff WriterJul 4, 2024, 06:00 AM ET

ONE AFTERNOON IN June, after a minicamp practice in the smothering Florida heat, Miami Dolphins defensive tackle Zach Sieler and his teammates received welcome news: Practice the following day was canceled.

But for Sieler, the good news wouldn't end there.

As the six-year veteran finished answering questions from the media, a Dolphins' team staffer mentioned gyros were being served for lunch -- one of Sieler's favorites.

"It's gyro day today?" he asked with a wide grin on his face. "Let's go!"

What players put in their bodies continues to be an important part of improving their health and availability. Now, more teams are trying to account for both nutrition and player preferences when selecting menus.

Los Angeles Rams center Steve Avila said he noticed his team putting an emphasis on serving higher-quality and better-tasting food this offseason, a change from last year.

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"If you don't like the food, not a lot of people will eat here," Avila said. "So I've been a part of teams [in college] where people, if they don't like the food, they'll just go to McDonald's or something."

And while some players can invest in their bodies year-round using personal chefs and nutritionists, not all players can afford it and rely on teams to provide those services, especially during the season.

ESPN spoke with several teams about the best -- and worst -- NFL food programs based on the NFLPA report cards released in February. The report, based on a survey of 1,706 players across the league, includes grades on everything from head coach to the weight room and cafeteria. The goal, the NFLPA writes, is to improve working conditions for players.

Some teams are feeding players at an elite level, and others are struggling, in their players' eyes. And while there will likely always be a difference between teams in this area, some teams are trying to balance healthy choices with player preferences.

The lowest scores in relation to food on the survey went to the Cincinnati Bengals, who received an F- in the dietician and the food and cafeteria categories.

In 2022, there were multiple microwaves for Cincinnati players to reheat food brought from home. The Gatorade coolers doubled as a fridge, where players would store their lunch bags. They received an F- in nutrition for that year, too.

And that might have been one of the team's best years in terms of food options, according to a veteran player granted anonymity to speak freely on the subject. When asked what was the difference between his Power 5 college food program and the Bengals', he said there was no comparison.

"Just diversity of what we had [in college]," the player said. "Diversity of what you can eat that was catered to you. Diversity from a standpoint of having a nutritionist that really could set a certain plan up for you in essence of what your goals were and what catered to you. I mean, that's really the biggest thing when you get here. It's a little more basic. Some guys don't eat at the stadium."

RAMS WIDE RECEIVER Puka Nacua knows he's a picky eater. When he wanted to improve his eating habits this offseason, he went to team nutritionist Sebastian Zorn for help -- but had some restrictions.

Nacua doesn't like any vegetables, listing green onions and asparagus before saying, "I don't do any of those." And so instead, he replaces the nutrients from vegetables with watermelon and pineapple in the morning to go with his eggs and bacon.

"Those are how I get some of my fiber and stuff like that because like, hey, you got to poop somehow," Nacua said. "And I'm like, I'm not getting it from any veggies."

Unlike Nacua, who is entering his second NFL season, Rams right tackle Rob Havenstein is entering his 10th -- long enough to know how important nutrition can be to lengthening a career.

"You just realize you want to do everything you can to play as long as you can," Havenstein said. "When you're young, you've got a little bit of the never-going-to-die type thing, and all of a sudden things just don't turn over as easy. So you're doing everything you can to go ahead and make sure that you're in alignment with turning your body over, with recovering.

"And what I've learned is that food and the way you fuel your body is probably the No. 1 [way], other than ice tubs and actual recovery stuff."

1. Minnesota Vikings, A

2. Miami Dolphins, A

3. Houston Texans, A-

4. Atlanta Falcons, A-

5. Las Vegas Raiders, A-

...

28. Arizona Cardinals, C

29. Buffalo Bills, D+

30. Pittsburgh Steelers, D

31. Kansas City Chiefs, F

32. Cincinnati Bengals, F-

To view all grades, click here

Dolphins tight end Durham Smythe, who has spent all six of his NFL seasons in Miami, said while the food has always been "pretty good," it got even better when the team opened its new facility in 2021.

That buy-in from what teammate Sieler calls "the top down," starting with team owner Stephen Ross, led to the team's A rankings in dietician and the food and cafeteria categories. Miami's dietician, John Parenti, earned the second-highest individual grade of any dietician in the league.

"I try not to take it for granted," Smythe said. "Like I said, I've only been here, but you get used to it almost. And then I have to remind myself like, 'Holy s---, we have everything we need here.'"

When Avila is ready for lunch at the Rams' facility in Thousand Oaks, California, he uses an app called Notemeal to see what is being served in the cafeteria that day and the options' macros and calories. His daily macro -- macronutrients, or grams of protein, carbohydrates and fats -- goals were set in a meeting with Zorn, the team nutritionist, this spring.

"We'll sit down one-on-one with him, and he'll try to find a goal for us," Avila said. "People's body types are different. For me, I have a lot of muscle, so obviously I'm going to weigh more, but my body fat percentage isn't going to be as high as someone who weighs the same as me, so he definitely makes a point for that. So, right now, we're building muscle for me, and right now we're in the phase of trying to get that body fat percentage down."

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Those goals aren't stagnant. Once Zorn and his staff have talked to players about their goals, they calculate their nutritional needs. They have software to do that, factoring players' muscle mass, what type of practice it is and how long they'll be on the field.

When the NFLPA survey results were released in February, the Rams received a C-plus in the nutritionist category, with a score that ranked 26th among the 32 teams. They hired Zorn in April.

"I didn't realize how much better it could have been until he ended up getting here," Rams coach Sean McVay said.

In Miami, dietician Parenti makes sure the meal plans are "very personalized," Smythe said. At the beginning of OTAs, players meet with Parenti to "tell him exactly" what their goals are "and he'll tell you where you need to be."

The nutrition staff "definitely bend over backwards to make sure that everyone is getting treated to maximize their potential each day," Sieler said.

"They'll cook [the meals] for you, they'll prep them before and they'll have them in the refrigerator," Smythe said. "I've even seen John [Parenti] walk into the cafeteria with guys and say, pick this, pick this amount of this, this amount of that.

"And then you really can't fail when that's happening."

UNLIKE NEARLY EVERY other team, the Bengals do not have a full-time dietician on staff.

"We've never really had the true nutritionist," the anonymous Bengals player told ESPN. "It was one of those things where it was like [food staff] just made stuff and kind of [put it] out there."

This was reflected in the NFLPA survey. 19% of Bengals players reported having an individualized nutrition plan -- the lowest rate in the NFL.

Another area in which the Bengals struggle? Food options. According to the NFLPA survey, they are one of two teams that don't provide three meals a day throughout the week. The only day they do is on Wednesdays. Cincinnati also does not open its cafeteria on the players' off day, even when they come in to do extra work. Players have noted that the food offerings have improved in recent years.

The Rams were one of six teams to get below a C in the food and cafeteria category, ranking 31st overall in food taste and 28th overall in food freshness. According to Zorn, part of that is because of the Rams' setup: trailers on the campus of California Lutheran University. While that was intended to be a temporary facility, it has lasted eight years.

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In their current setup, Los Angeles has to cook all of its food offsite and assemble it at the facility. The Rams are moving to a new facility in Woodland Hills in August and, although they will be in trailers while the permanent buildings are built, Zorn said the plan is for the food to be cooked onsite.

In Miami, the kitchen has no fryers and everything is cooked in-house.

"You go in the cafeteria in the morning and there's five different stations," Smythe said. "There's a buffet. You can go get an omelet. Same thing for lunch -- there's a sandwich station buffet. And you go into the weight room and it's every protein snack you could ever imagine.

"They're actually great about if someone loves something, too, it'll be in the next week, they'll bring it in. So, it's really almost endless possibilities."

The list of favorite meals runs the gamut for league players: Korean short ribs (Nacua), mango habanero salmon (Sieler), crawfish (Washington Commanders safety Jeremy Reaves) lamb chops and steak (Houston Texans defensive end Will Anderson Jr.).

Avila says he doesn't like a lot of foods, admitting he's a "basic vegetable guy." But he said the thought of the new soups in the cafeteria made his stomach growl.

Some players try to stay away from certain foods, such as Commanders right tackle Andrew Wylie, who said he tries to "cognitively avoid" the pizza station.

1. Miami Dolphins, A

2. Philadelphia Eagles, A

3. San Francisco 49ers, A-

4. Houston Texans, A-

5. Las Vegas Raiders, B+

...

28. Arizona Cardinals, D

29. Los Angeles Rams, D

30. New Orleans Saints, F

31. Los Angeles Chargers, F

32. Cincinnati Bengals, F-

To view all grades, click here

Lack of options is an issue for the Commanders, who received a D-plus in the food/cafeteria category in the survey. While the food is good, it has also gotten repetitive and players have gotten bored, a Commanders player told ESPN. The quality of the food also needs to improve, a player, who was granted anonymity, said.

"You could tell it's just something that was just thrown together just to make it seem like it's healthy or anything like that versus you could tell that it was something that somebody took time and put effort into," the Commanders player said.

The Los Angeles Chargers received an F in the food and cafeteria category but are moving to a new facility in July, where they have a new food program through a partnership with Wolfgang Puck catering.

Chargers outside linebacker Joey Bosa, who has worked with a chef for the past seven years, said he may not need to do so with the new facility. Despite the bad grade, Bosa said he didn't think it accurately represented the Chargers' setup and staff.

"I'll eat here sometimes," Bosa said. "It may not be the best setup, but they'll prepare you food that's plenty good. ... They work harder than literally anybody in the entire facility. So they may not have the best means back there, but they freaking work their butts off, and that survey is not cool, man."

WHEN ZORN WAS hired in Los Angeles, he gave presentations to the players once a week for the first seven weeks of OTAs. He wanted to teach them about the fundamentals of eating right and what he was changing in the cafeteria.

"It starts with the food," Zorn said. "So improving the food service first is really important because if the food is not good, I can recommend this and that, but if they're not going to eat it at the end of the day, then I've lost them and they're going to go outside. So improving that was kind of square one."

The Rams aren't the only team making a change.

The Saints are moving their training camp to Irvine, California and will refurbish the cafeteria at their facility in Metairie, Louisiana during that period.

New Orleans received an F-minus on the NFLPA report card in 2023 for their food services/nutrition, which was tied for last place.

"It's nothing against their survey, but we had it on the books for a while to improve the cafeteria, improve the cooking area," Saints president Dennis Lauscha said. "That cooking area and that cafeteria, although we still think it's new for some of the folks that have been there, it's over 20 years old. It had to be changed, it had to be upgraded. ... We want to have the best facilities. We want to be able to recruit and attract players."

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For the Commanders, the change came when owner Josh Harris bought the team.

"It was very selective in what we were eating [before], obviously," Reaves said. "And new ownership and new coaches came in and they changed all of that stuff. They made an emphasis on that. When we came in, when new ownership came in, they took the time personally to come talk to some of the leaders that've been here for a while and ask us what we want to exchange and what we wanted different. And we are seeing it."

Enhancing onsite accommodations is something teams have put an emphasis on in recent years, as is clear with moves made by the Chargers, Rams and Commanders. The goal of the NFLPA survey, according to the association, was to "not only help [players] make important career decisions, but also help raise standards across the league." It has become increasingly clear nutrition is something teams will continue to enhance as they not only try to recruit players but push for them to play at the highest level.

"[Zorn] made that a point when he first got here that we're high-level athletes, so we should have some high-level food," Avila said.

Ben Baby, Marcel Louis-Jacques, D.J. Bien-Aime, Kris Rhim, John Keim and Katherine Terrell contributed to this story.

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Best and worst NFL diets: Rams, Bengals, Dolphins dish it all - ESPN

When we crave junk foods, theres always the choice of indulging in the non-healthy or eating the foods that were told are good for us. A study conducted by UK Biobank which started in 2006 surveying 467,354 peoples dietary habits shows the benefits of switching to a healthy diet. They grouped participants based on their eating patterns and noted how they shifted over time. Adjusting for smoking, alcohol and exercise, many men and women aged 40 made a change from eating unhealthily by following the Eatwell Guide. By following the Eatwell Guide recommendations, these people gained roughly 9 years in life expectancy. Those who cut out sugary drinks and processed meats for whole grains, nuts and vegetables added an extra 10 years to their life expectancy. "The bigger the changes made towards healthier dietary patterns, the larger the expected gains in life expectancy are.... predicted gains in life expectancy are lower when the dietary change is initiated at older ages", wrote the Study's authors.

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You can add 10 years to your life by changing your diet, study finds - Yahoo! Voices

Your diet in midlife can shape your health after 70. It may sound surprising, but new research backs this claim. The study suggests that maintaining a healthy diet in your 40s could significantly increase your chances of healthy aging.

Less than 10% of individuals manage to maintain strong physical, cognitive, and mental health past the age of 70, but the keys to join this elite group may be on your plate.

The research, which was focused on an extensive data set of over 100,000 people tracked for 30 years, brought to light some fascinating insights.

It was found that individuals maintaining a healthy diet from their 40s were considerably more likely to enjoy a high-functioning physical and mental state at age 70. In fact, their likelihood of healthy aging was boosted by up to 84% compared to those who did not maintain a healthy diet.

People who adhered to healthy dietary patterns in midlife, especially those rich in fruits, vegetables, whole grains and healthy fats, were significantly more likely to achieve healthy aging, said Dr. Anne-Julie Tessier, postdoctoral fellow at Harvard TH Chan School of Public Health.

The research provides an all-important clue: Your midlife diet can significantly impact the quality of your aging process.

Certain foods were linked to higher probabilities of healthy aging, including fruits, vegetables, whole grains, unsaturated fats, nuts, legumes, and low-fat dairy products. Conversely, high intakes of trans fat, sodium, total meats, and processed meats were linked to lower odds of healthy aging.

While many studies have explored diets impact on chronic diseases, this research uniquely focuses on healthy aging.

In this context, healthy aging is not merely the absence of disease but the ability to live independently while enjoying a good quality of life as one grows older.

Traditionally, research and derived dietary guidelines have focused on preventing chronic diseases like heart disease, said Tessier. Our study provides evidence for dietary recommendations to consider not only disease prevention but also promoting overall healthy aging as a long-term goal.

The research analyzed data from over 106,000 people starting from 1986, with participants being at least 39 years old and free from chronic diseases. Unsurprisingly, only 9.2% of those surveyed had fully maintained their physical, cognitive, and mental fitness by age 70.

Based on eight healthy dietary patterns from previous scientific studies, some striking trends were noted.

The alternative healthy eating index, closely adhering to the Dietary Guidelines for Americans, displayed the strongest correlation. People who followed this dietary pattern were 84% more likely to achieve healthy aging than those who did not.

The experts also found that a diet similar to the one in the EAT Lancet Commissions report the planetary health diet had a substantial impact on healthy aging.

A finding that stood out was the association between the planetary health diet and healthy aging, said Tessier. This diet is based on the EAT Lancet Commissions report which emphasizes fruits, vegetables, whole grains, plant proteins and healthy fats from sustainable sources.

The fact that it emerged as one of the leading dietary patterns associated with healthy aging is particularly interesting because it supports that we can eat a diet that may benefit both our health and the planet.

These findings held up even when factors such as physical activity, known to impact health, were taken into account. Each healthy dietary pattern was linked to overall healthy aging and to its physical, cognitive, and mental components.

While the primary focus is on whole foods, supplements can also play a supportive role in a midlife diet aimed at healthy aging.

Certain vitamins and minerals, such as Vitamin D, Omega-3 fatty acids, and antioxidants, have been shown to benefit cognitive and physical health.

As the focus of the study was on midlife dietary patterns, future research may help to clarify the potential impact of switching to a healthier diet later in life. However, one thing is made clear from the results of this study the seeds of healthy aging are sown in midlife.

The research was presented at NUTRITION 2024, the flagship meeting of the American Society for Nutrition.

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The secret ingredient to healthy aging: Your midlife diet - Earth.com

Joe Rogan is always setting a good example of staying healthy and fit, especially since he was also a martial artist before he became the UFC color commentator. Even at the age of 56, he boasts an amazing physique and health, along with massive fame. Although he was never a professional martial artist, he still took part in competitions when he was younger and learned about the advantages of working out and eating healthy at an early age. Keeping a healthy diet is crucial for a martial artist and even though some fighters like Nate Diaz choose to go vegan, the comedian and podcaster stood out by taking the full carnivore diet.

Many people in the bodybuilding industry also take the Carnivore diet, but not so much in the MMA world. The long-time UFC commentator caught the eye of PhD exercise scientist Dr Mike Israetel with this special diet. Known for his bold takes on peoples exercise and lifestyle, Mike Israetel gave his opinion on the podcasters choice of the Carnivore diet.

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Rogans workouts were a range of Bullseye hits and misses for the exercise scientist. He elaborated on each exercise in great detail. He further went on to talk about the carnivore diet in his YouTube video. Rogan went through several nutritional plans before selecting and settling on a carnivore diet, which consists of animal products distributed across the day. The UFC commentatoralso avoids sugar as much as he can and has also let go of his favorite food, such as pasta.

Do you think Joe Rogan's endorsement of the carnivore diet is responsible?

No, people should do their own research

Even though the color commentator is an advocate of the carnivore diet, Dr. Israetel was not completely in for this regime. He mentioned how the human body has a specific requirement for carbohydrates so that there is enough energy. The exercise scientist is a bodybuilder and, in the bodybuilding industry, people do use a carnivore diet. However, he claimed that in an industry with combat sports, people would need more energy.

Mike Israetel mentioned, The good thing is a carnivore diet can keep your energy levels relatively stable. The bad thing is the carnivore diet; how do I put this? Carbohydrates are the undisputed forever king of performance and nutrition. You want to perform your best in grappling, in lifting, in running.

via Getty

LAS VEGAS, NEVADA JULY 08: Joe Rogan announces the fight during the UFC 290 event at T-Mobile Arena on July 08, 2023 in Las Vegas, Nevada. (Photo by Chris Unger/Zuffa LLC via Getty Images)

He further claimed, Doing whatever it is you do that takes a lot of high-intensity effort and focus and a huge physical demand, there is no replacing carbs. To conclude, he also said that carbohydrates are the king of nutrients and even though a carnivore diet would give a steady stream of energy it wont be the highest level of energy that a person was capable of.

This means that a persons potential for energy was being held back by a carnivore diet and the PhD scientist in sports physiology was against this kind of diet. Meanwhile, Joe Rogan has stuck to his diet for a long time, even though he sometimes falls weak for processed food.

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Most of his fans might already know that the famed UFC commentator loves to eat pasta. Despite being a huge fan of Italian cuisine, the former comedian and color commentator said that the general population in America consumes too much sugar and processed food, which includes his beloved pasta. He also mentioned how his carnivore diet was way better than having processed food daily.

Rogan said in one of his JRE episodes last year,The interesting thing about the carnivore diet is you cant overeat. He also revealed that the portion of food he eats has decreased, but he still feels full after eating a meal. Rogan mentioned that he gets full after a 16-ounce steak or an 18-ounce steak. However, sometimes the fitness lover gives himself a break and if the stake was sitting next to a bowl of pasta, he would probably eat the pasta as well.

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He loves pasta so much that he was even ready to eat it after he felt full. Rogan reckoned that after a carnivore diet, it was hard to resist the flavourful processed food. He also owns Onnit, which is a health supplement brand, and said that eating healthy is very important. His discipline shows in his fit and healthy physique even at 56, even though the carnivore diet is not completely approved by Dr Mike Israetel.

Do you think Rogan should listen to the exercise scientist and revamp his diet accordingly? Let us know in the comments below.

See original here:
Major Red Flag in Joe Rogan Backed Carnivore Diet Exposed by PhD Exercise Scientist Mike Israetel - EssentiallySports

When Urvi Shah was a hematology-oncology fellow she was diagnosed with Hodgkin lymphoma, a cancer affecting the lymph system that is vital for a healthy immune response. Shah received four months of intense chemotherapy that cured the disease, but she wondered what role, if any, diet played in eradicating her cancer.

I heard plenty of recommendations from friends and family about what I should and shouldnt eat, and I realized that we dont learn anything about the role of nutrition in healing in medical school, says Shah. As a patient, I wanted to feel empowered to do something to support my health.

Intrigued by the evidence that high fiber plant foods reduce cancer incidence and risk of recurrence, Shah refocused her research on modifiable risk factors for cancer, including nutrition, obesity, diabetes, and the microbiome. Now a myeloma specialist and assistant professor at Memorial Sloan Kettering Cancer Center, Shah is spearheading four dietary intervention studies (NUTRIVENTION trials) to provide nutrition guidance for cancer patients.

Shahs work is part of a growing body of research suggesting that a constellation of metabolic diseases including obesity, diabetes, hypertension, high cholesterol, and high triglycerideswhich affect more than 40 percent of Americanscould be a key driver in the onset and progression of many cancers. Theres even a medical termmetabolic syndrometo describe people who have three or more of these conditions. The incidence of this syndrome has been trending upward for decades and the western diet combined with an inactive lifestyle are largely to blame.

Over-indulging in alcohol, refined carbohydrates, and fat-laden foods, and spending most of your time on the couch or seated at a desk, produces an inflammatory response that leads to DNA damage over time. Unfortunately, the more damaged your DNA, the more likely normal cells are to become cancerous.

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Could adjusting your diet lower your cancer odds? - National Geographic

I hesitate to even write this column because the risk of failure is so great. On many, many occasions similar attempts have been made only to be foiled by a chocolate chip cookie, and ice cream cone, or a piece of hot apple pie alamode. I am, of course, talking about a diet.

Honey, the wife said to me, we are going to go on a diet to improve our overall health. We have both put on some weight and its time we address the issue.

Affirming her assessment of our current situation I said, Are you crazy? At our ripe old age of seventy-one, willpower is no longer in our vocabulary. It has been replaced by the will to live and if you put me on a diet, I will no longer have the will to live.

Hold on, Dear, I have been doing some research and the Mediterranean diet seems to be the most palatable and healthy diet that will help us lose weight. It includes fruits, vegetables, fish, whole grains, beans and legumes, nuts, seeds, herbs and spices, and enough olive oil to lubricate the entire fleet of Walmart semis.

I do NOT see smash burger anywhere on that list! Therefore, I shall not participate in this ill-fated endeavor. Smash burger is the entire base of the food pyramid, right below cheese curls and chocolate covered pretzels. I am totally surprised you did not know that, I said smugly crossing my arms.

You are so full of it! Smash burgers are why your belts dont buckle anymore. Listen to me, she said trying to sell me on the diet, even whole grain pasta is on the diet!

Pasta? I said misting up. I love pastaso much the only thing I love more than pasta is smash burgers and maybe you

So, the wife asked, are you willing to go on the Mediterranean diet with me?

Promise you wont legume me to death. I have an intestinal bad reaction to legumes. I had a legume lasagna once that landed me in the ER. I guess Ill go on the Mediterranean diet with you.

Oh, Honey, youve made me so happy! We are going to be positively svelte. And healthy too!

At this point I should probably explain that the wife is a very competitive person. Its not enough that I agree to diet with her, she wants it to be a contest to see who loses the most weight. Conversely, I am probably the least competitive person in the world. I hate competition because I always lose. Its in my DNA.

This is exciting, the wife said over our Mediterranean toast with tomatoes, basil and feta cheese. If I lose more weight than you in one month, what do I win?

Thinking really hard I finally said, I will buy you a smash burger with cheese curls. Hows that sound?

Shaking her head the wife said, You are hopeless

Raul Ascunce is a freelance columnist for the Sentinel-Tribune. He may be contacted at [emailprotected].

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There is a reason why 'd-i-e' is in diet - Sent-trib - Sentinel-Tribune

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