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For the first time in 15 years, the American Heart Association on Tuesday updated its guidelines for adopting a heart-healthy diet.

Alice H. Lichtenstein, chair of the associations writing group that released a statement, told Everyday Health that finding a dietary pattern that is consistent with what you enjoy is key.

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What weve learned is that when people try to make drastic changes in their diet because they suddenly decide they want to get healthier, they frequently dont stick with those changes for a long period of time, said Lichtenstein, a senior scientist and director of the cardiovascular nutrition team at the USDA Human Nutrition Research Center on Aging at Tufts University.

If you make changes within your current dietary pattern that consider factors such as affordability, availability, convenience, and what you like to eat, its more likely to become more of a way of life, she added.

According to the U.S. Centers for Disease Control and Prevention, heart disease is the leading cause of death for both men and women nationwide, resulting in an estimated 659,000 deaths annually.

Meanwhile, a study published in the peer-reviewed European Heart Journal in October 2020 indicated that more than two-thirds of global heart disease-related deaths can be linked to food choices and estimated that six million deaths could have been averted with healthier diets, Everyday Health reported.

According to Today, the updated heart-health guidelines, published in the journal Circulation, focus on the the balance, variety and combination of foods consumed, rather than individual foods or nutrients.

You can absolutely adapt a heart-healthy diet to different lifestyles, including one that incorporates eating out at restaurants. It might take a little planning, however, after the first few times, it can become routine, Lichtenstein told Today.

Specifically, the AHA issued the following recommendations:

>> Related Rethinking the aspirin regimen: Advice shifts on heart attack prevention

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Heart-healthy dietary guidelines updated for first time in more than a decade - KOKI FOX 23

Hunting is a big industry in Wyoming, bringing in about a billion dollarsin revenue every year. But as wildlife starts to feel the impacts of climate change, those effects could trickle down to hunters.

Doug Brimeyer is the Deputy Chief of Wildlife with the Wyoming Game and Fish Department. He said Wyoming's wildlife is already adapted to the state's unpredictable and harsh weather, but they can still be caught off guard, like the big spring snowstorm that happened last March.

"Wyoming is no stranger to extreme weather events. And last spring certainly was one of those that we saw some elevated mortalities and localized areas in southeast Wyoming," he said.

That storm led to a lot of pronghorn dying, primarily because they couldn't get through the snow to their food. Events like that can have big impacts on population numbers, which according to Brimeyer can be felt by hunters.

"We adapt, once we see that on the landscape when we document some conditions like that, we'll modify our season approach for numbers of licenses," he said.

But climate change is making extreme weather events less predictable, including how extreme they'll be and when they'll strike - which can mess with scheduled hunting seasons. Brimeyer said hunting tags are part of the department's overall management strategy for wildlife. They calculate mortality from hunters into their population objectives, which are reevaluated every five years. When a late storm happens now, Brimeyer said the hunting is often more difficult, but they don't change tag numbers until the next year when they do a new population estimate.

"It's kind of built-in that there's some variability, but after seasons are set, typically we let nature take its course and it's kind of a little bit self-limiting in terms of if people will have a high level of success if conditions are favorable," he said. "Sometimes we'll have fall conditions that are conducive to good hunting conditions and other times it may not be as much."

Brimeyer said so far they haven't seen any significant changes in big game over the long term, but some individual populations are faring better than others.

But extreme weather events like snowstorms aren't the only side effect of climate change. Droughts are growing longer and more intense in the region, which can make it harder for plants to grow.

There's a common term used in migratory big game research called "surfing the green wave." It refers to the way that plants tend to green up in the spring, starting in lower elevations and then slowly moving up into the mountains. Big game animals like deer, elk, and pronghorn will follow that green wave up in elevation. Jerod Merkle, an assistant professor at the University of Wyoming in the zoology and physiology department and Knobloch Professor in Migration Ecology and Conservation, said this has to do with nutrition.

"The reason that big game are interested in that early spring forage is that as plants grow, they become more fibrous in order to grow taller and that fiber is not what big game are interested in," he said. "Like, us, we like to eat fiber. But the big game don't want to deal with that, they want nutrition in that forage and so they're looking for plants at early spring states."

But more intense droughts are making that green wave smaller and faster.

"When it's dry and warm in the spring, that green up moves very quickly, and kind of just removes the amount of time that the animals have to enjoy that really great forage in the spring," Merkle said. "When it's a cool wet spring, the snow is melting slowly, there's little patches of open areas where the green vegetation is coming out. And then that cooler weather makes the plant slowly grow and provides more time for the animals to access that good quality vegetation."

According to Merkle, some species are better at keeping up with this shortened green wave than others, like mule deer. But that doesn't change the fact that there's less nutritious food available, which means fewer animals can survive or reproduce. He said more research needs to be done, but right now it looks like regular shorter green waves could have a noticeable impact on population numbers.

Another nutritional hurdle that big game may have to face is the invasion of less nutritious or unpalatable nonnative grasses, like cheatgrass and medusahead. Climate change may make it easier for these invasive species to establish in the state.

"And we're putting some money into that to basically first assess where some of these species are at and then we're exploring with our federal partners and through WWNRT (Wyoming Wildlife Natural Resource Trust) to secure funds to address some management areas where we can treat some of those grasses that outcompete some of the native vegetation that are preferred for Wyoming's species," said Brimeyer. "We're hoping to stay on top of that, and we're putting quite a bit of investment in the invasive grasses at this point."

But there's a lot to learn still.

"There's a mounting evidence that the habitat is changing, the behavior of these animals is changing and it's a matter of time to where we probably will connect that to understanding how the populations are affected by these changing conditions," Merkle said.

One thing both Brimeyer and Merkle agree on is that climate change is a long-term problem and while there is some research, they still don't have a firm grasp on what it means for many species, including big game, and hunters.

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From migration to diet, climate change makes things more complicated for Wyoming's big game - Wyoming Public Media

We are facing a national nutrition crisis that cuts lives short, costs us trillions of dollars and holds us back from achieving our goals as individuals and a nation. Yet,our country has no national plan, no real strategy, to fix our food system. A recent U.S. Senate Hearing on the State of Nutrition in America placed an exclamation point on this reality. Every senator and expert witness who spoke agreed: We face a nutrition crisis, and the status quo is untenable.

The White House and Congress must come together and develop a plan to fix food. In 2018, Congress asked the U.S. Government Accountability Office (GAO), the top federal watchdog agency, to audit how federal food policies addressed diet-related chronic diseases. After a comprehensive three-year evaluation, the nonpartisan GAO recently released its landmark report, Chronic Health Conditions: Federal Strategy Needed to Coordinate Diet-Related Efforts.

The GAO concluded that diet-related conditions like heart disease, diabetes, cancer and obesity are deadly, costly and largely preventable. These diseases caused over half of U.S. deaths in 2018, and during COVID-19, Americans with such conditions were 12 times more likely to die after infection. The GAO further found that the U.S. government spends more than $200 billion annually and the cost is rising to treat these conditions; and that these diseases are largely preventable with a healthy diet and other behaviors like exercise.

Importantly, the GAO identified 200 different federal efforts, spread across 21 federal agencies, which aim to improve nutrition. But, the GAO found that these diverse investments are fragmented and disharmonized, keeping the government from meeting its goals of improving Americans diets and health. Based on its detailed assessment, the GAO made one clear, straightforward recommendation: A federalstrategyis needed to enable these disparate government efforts to work together and coordinate diet-related efforts to reduce Americans' risk of chronic health conditions. Such a plan should include measured outcomes and resources, leadership and accountability.

We could not agree more. Our country faces a national nutrition crisis, with no overarching strategy to address this. This is a crushing burden on our economy. A recent analysis from The Rockefeller Foundation found that the U.S. each year spends about $1.1 trillion on food, but then loses $2.1 trillion in diet-related health care spending, lost productivity, lost livelihoods, climate change and depleted natural resources. This is not small change: If we reduced these economic losses by even one-tenth, we could have paid for the entire bipartisan infrastructure package that Congress just passed.

In 1969, President Nixon, with bipartisan support from Sens. George McGovern (D-S.D.) and Bob Dole (R_Kan,), convened the White House Conference on Food, Nutrition, and Health the first and still only time the federal government convened to chart a national strategy around food and nutrition. That conference and its findings established much of our current food policy, including around the National School Lunch and Breakfast Program, Food Stamps (now SNAP), the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), nutrition labeling and dietary guidelines. These programs have been critically important and done much good. But much has changed in 52 years, and we face many new challenges.

Its time to craft a new national plan on food and nutrition, with three clear goals: to improve nutrition, end hunger and reduce costly and deadly diet-related diseases. A harmonized strategy would include actions in science and research, the healthcare system, federal nutrition programs, business innovation and nutrition education, as well as a leadership structure to ensure coordination. And such a plan should prioritize benefits for Americans, regardless of geography, political party, age, race/ethnicity, income or education.

On Oct. 26, a bipartisan bill was introduced simultaneously in both the U.S. House and Senate by Reps. Jim McGovern (D-Mass.) and Jackie WalorskiJacqueline (Jackie) R. WalorskiEthics watchdog finds 'substantial' evidence Rep. Malinowski failed to disclose stocks LIVE COVERAGE: Ways and Means begins Day 2 on .5T package Conservative women's group endorses Sarah Huckabee Sanders for Arkansas governor MORE (R-Ind.) and Sens. Cory BookerCory BookerActivists pushing Interior for emergency protections for gray wolves Congress can help save pregnant women and mothers of color After 35 years, Congress should finally end the sentencing disparity between crack and powder cocaine MORE (D-N.J.) and Mike BraunMichael BraunRepublicans to challenge Biden vaccine mandate Indiana recruiting unvaccinated Chicago officers Indiana's GOP senator: Chicago police who defied vaccine mandate 'deserve respect' MORE (R-Ind.), calling on the White House to convene a Conference on Food, Nutrition, Hunger, and Health. Just this is news in our current acrimonious political environment, this kind of cooperative, bipartisan energy is rare and underlines the urgency of the nutrition crisis we face.Such a conference would bring together all the federal agencies, Congress, diverse external stakeholders and the voices of Americans with lived experiences to craft a new national plan to fix food.

The food system is already being disrupted by changes in consumer demand, technology, science, investment and supply chains. A national plan would accelerate and further catalyze positive innovation in our food system, creating new jobs and small businesses, including people of color and low-income food entrepreneurs who can create wealth and nourishment in their communities. The COVID-19 pandemic has underscored fundamental weaknesses in our food system, including widespread nutrition insecurity, fragile supply chains, increasing inequities, as well as a dire epidemic of obesity and diabetes.

These multi-faceted, interrelated challenges can only be solved by a comprehensive, coordinated assessment and strategy. It is time to convene the federal government and other diverse stakeholders for a second White House Conference on Food, Nutrition, Hunger, and Health to create a new vision for our food system for the next 50 years. We are at a crucial tipping point to make it happen.

DanGlickman is a former secretary of Agriculture (1995-2001), former member of the U.S. House of Representatives, (1977-1995), and a Board member of the Foundation for Food & Agriculture Research. Follow him on Twitter: @DanRGlickman

Dr. DariushMozaffarianis a cardiologist and dean of the Tufts University Friedman School of Nutrition Science and Policy.Follow him on Twitter:@Dmozaffarian

Ertharin Cousin is the former director of the United Nations World Food Programme, serving from 2012 to 2017. She is a is a distinguished fellow of global food and agriculture at the Chicago Council on Global Affairs and a visiting scholar at Stanford Universitys Center on Food Security and the Environment.

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Time for a national strategy on food | TheHill - The Hill

Intuitive eating is a way of eating that makes you respond to your bodys hunger or fullness, rather than being calculative while eating or planning your diet. Intuitive eating is not a diet, rather it opposes the restrictive principles of traditional diet. It doesnt aim at weight loss, but helps you develop a holistic eating habit for overall health benefits. It can, however, help you with sustainable weight loss if you develop an honest relationship with food, without giving in to emotional eating, which is a real roadblock to weight loss, as reported by several studies.

Different types of hunger

There are two types of hunger that drive eating habits. First is physical hunger, which asks you to respond to the biological urge and replenish your nutrient deficiency. It is defined by various signs such as fatigue, tiredness, irritability, or growling sound from the stomach. You dont need any special food to satiate your hunger; any food will do. Second is emotional hunger, which is driven by sadness, loneliness, and boredom that create cravings for comfort foods that are usually rich in sugar, trans fatty acid or are ultra-processed. Emotional eating or feeding to your feelings can bring guilt.

Weight loss isnt the main goal of intuitive eating, but eating based on your intuitions may help with sustainable weight loss. This may be explained by the fact that if you eat according to your intuitions, you wont have to follow a restrictive diet, stay occupied in planning or cooking your meals, or worrying if you are doing it right. The main goal is to listen to your body, keeping your emotions away, eating to satisfy your hunger and stopping when full. Intuitive eating doesnt believe dieting is the answer to health, but that nourishing the body is key to happiness, health and longevity.

There are several psychological benefits of intuitive eating. The most important being you wont be held hostage by your emotions. Research has linked this type of eating to weight maintenance as well as healthier psychological attitudes. That said, you can definitely concentrate better on your health goal in the absence of reservations such as body image consciousness. Studies have found participants who have been intuitive eating, have improved their quality of life and self-esteem, besides experiencing less depression and anxiety.

Researchers have also looked into womens eating behaviours and attitudes and found those who eat intuitively tend to have fewer eating disorders.

Eight basic principles of intuitive eating

Reject the diet mentality and practise a whole-based-food eating pattern. Restrictive diets are often monotonous and lack compliance for the long-term. Not all your meals need to be perfect or 100 per cent nutritious.

Respond to that sweet or burger craving once in a while. No single food can make you fat or help you lose weight. Rejecting your favourite foods can make you crave more, and make you eat more.

Respond to hunger by providing adequate nutrition to your body. Staying hungry for long leads to overeating and guilt.

Say no to people who tag a certain food as bad or good or try to judge you for eating that food. No single food can define your overall health status. Its the wholesome diet that you take every day that decides your health.

Stop when you feel full. Often people end up eating more due to social obligation, under peer pressure as observed in parties, festivals and social gatherings. Do not overindulge.

Enjoy what you eat. Joy of eating comes from eating meals that taste good. Dont grab foods. Dont eat your food while speaking on the phone, walking, or scrolling through the internet. Take some time out to sit and eat in peace. Connecting with your food while eating can make you satisfied even if you eat a small portion.

Avoid reaching out to the fridge to cope with your feelings. Take alternative measures such as long walks, meditation, calling friends or family, deep breathing, journaling to deal with your emotion. Best is to work with a mental health professional for suitable advice.

Exercise and enjoy physical activities that bring happiness. Shift your focus from losing weight to feeling strong, energetic and fresh. Weight loss is natural when you make exercise a part of your daily life.

Intuitive eating preaches the art of how and when you should eat. Responding to your physical hunger and fullness can improve quality of life an important aspect to avoid emotion-induced binge-eating. Finding a dietitian who practises and teaches intuitive eating is a good place to start.

Next column: How to become a master of healthy meal preparation

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Guide to eat right: Intuitive eating, an anti-diet approach to good health - The Indian Express

Eating more of some foods and less of others can help reduce your carbon footprint.

If you want to reduce your personal impact on the environment, you might think going increasingly vegetarian or vegan is the obvious answer in terms of diet.

However, ditching meat in favour of greenhouse-grown vegetables flown thousands of miles to reach your local supermarket, might actually increase your carbon footprint.

When it comes to a sustainable food and drink choices, there are lots of factors to consider, which is why some people choose to adopt a 'Climatarian' diet, choosing lower-carbon options as much as possible.

How do you become a Climatarian?

"The intention of the Climatarian diet is to reduce our carbon footprint by making environmentally friendly choices with regards to food," says Dr Alona Pulde from nutrition app Lifesum (lifesum.com), which has created a seven-day meal plan for eco-conscious consumers.

While some people choose to cut out meat completely, others don't. The main goal of the diet is to "eat more plant foods while limiting or eliminating animal products. Plant foods, in general, have a lower carbon footprint than animal foods, with fruits and vegetables being particularly low."

A Climatarian diet isn't just about what you eat, it's about how you shop and cook as well, Pulde adds: "Buy just what you need to avoid food waste, and fill your freezer with leftovers to help reduce food waste and support healthy eating when you don't feel like cooking."

Flexitarian, climatarian, reducetarian - love these! The more options people have for protecting nature, the better. https://t.co/PQxQdL66ae

"A plant-based diet can literally help to save our planet," says Professor Mark Maslin, a climate-change scientist at University College London and author of How To Save Our Planet. "By switching from a western standard meat-based diet to a Climatarian diet, you can reduce your CO2 by 1.5 tonnes annually."

Not only is it good for the planet, reducing your meat consumption has a host of health benefits, too.

"Meat, especially highly processed meat, has been linked to heart disease, high blood pressure, gastrointestinal disorders and certain cancers," says Pulde. "A Climatarian diet focused on whole plant-based foods, has been shown to reduce the risk of diabetes, high blood pressure, heart disease, autoimmune diseases and obesity, while increasing overall vitality, mental health and longevity."

Climatarian do's and don'ts

Thinking of adopting a more eco-friendly diet? Follow these tips to get started...

Do eat more lentils and beans

As the tongue-in-cheek saying goes, beans really are good for your heart, especially if you use them as a meat alternative in things like chilli or pasta sauces. Replacing beef with lentils and beans could get us up to 74% closer to meeting our carbon emissions targets.

"This doesn't have to happen every day for those that want to keep meat in their diet," says Pulde. "You can try meatless Mondays, meatless breakfast and lunches, or meatless weekdays among others."

Don't buy palm oil products

The production of palm oil, which can be found in things like bread, biscuits, crisps and ice cream, contributes to deforestation, soil erosion, and natural habitat destruction, as well as higher carbon emissions. Look for 'Palm oil free' labels on packaging.

Do get the kids involved

"Climatarian diets rich in whole-plant based foods are abundant in the vitamins, minerals, antioxidants, and phytochemicals our bodies, including those of children, need to thrive," says Pulde. But, she advises: "If you are choosing to go 100% plant based, children and adults need to supplement with Vitamin B12."

Do buy local and seasonal fruits and veggies

The ingredients for your salad or soup should never have to take a long haul flight - buying local and seasonal reduces the C02 emissions from processing, packaging and transportation.

Do consider your coffee consumption

Often overlooked by conscious consumers, increased demand for coffee has resulted in production that contributes to deforestation, heavy water usage, pollution of waterways and natural habitat destruction. A crop of new sustainable brands like Yallah Coffee and Chimney Fire Coffee are boosting their brews with strong eco credentials.

Do opt for whole grains

Whole grain products like pasta, brown rice and wheat require less processing and with their lower GI (glycaemic index) rating - meaning they release energy more slowly - they're better nutritionally.

Do stock up on nuts and seeds

Great for snacking or adding to smoothies or overnight oats, nuts and seeds are a great source of protein. The most eco-friendly varieties include peanuts, hazelnuts, sunflower seeds, watermelon seeds and pumpkin seeds.

Don't eat farmed fish

Following a pescatarian diet isn't necessarily better for the environment. Farmed fish come with their own issues, including their faeces contributing to water pollution.

Do swap beef for chicken

If you don't want to cut out meat completely, chicken is the least carbon-intensive option. Compared to beef, switching to chicken can decrease your carbon footprint by nearly half.

Do limit your sugar intake

Not only is excessive sugar consumption bad for your health, it's bad for the planet too. Sugar production can contribute to deforestation and is water intensive, which can lead to soil erosion.

More here:
What is a 'Climatarian' diet - and why should you try it? - HeraldScotland

There are many aspects of aging that we, unfortunately, have no control over. Thankfully, however, we can make changes to our diet and lifestyle that will actually have a lasting effect on the rate at which we age and how gracefully we can do it.

Take your eating habits, for example. Things like eating too much added sugar, not getting enough fiber, and eating late at night may all seem harmless enough at first, but these can actually wreak havoc on your health, especially after the age of 50.

To find out which habits may actually be helpful, we talked with registered dietitian Trista Best, MPH, RD, LD at Balance One Supplements to learn which eating habits she considers to slow down aging after 50.

Read on to find out what she suggests, and for more healthy aging tips, make sure to check out Popular Foods for Reducing Inflammation After 50.

Incorporating more of a plant-based diet into your daily life has been shown to slow the aging process in a number of ways.

"The benefits of a plant-based diet include increased longevity, reducing inflammation, helping with weight loss, lowering lipid levels, stabilizing blood pressure, and helping to reduce the number of advanced glycation end products (AGEs)," says Best.

According to Best, these AGE compounds, which are found in many processed foods and animal products like processed red meat (think: bacon and sausages), are often associated with heart disease, obesity, diabetes, and hypertension.

"Not only do they age a person internally, but externally as well by causing oxidative damage to the skin, which can lead to wrinkles and fine lines," says Best.

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Gluten can be harmless for most people, but some may have a gluten intolerance or allergy without even realizing it. And according to Best, not being aware of this when you have it can greatly speed up the aging process.

"Those with a gluten intolerance might experience inflammation and gastrointestinal issues when they consume this protein. This inflammation can lead to quicker aging as the body is in a constant state of hyper-immunity," says Best, "so cells can become damaged and your overall health can decrease as a result."

RELATED: 6 Best Gluten-Free Flour Alternatives, According to Dietitians

Whole foods include anything that is in its "natural" form without any type of processing done to it. This includes vegetables, fruits, non-processed animal products, whole grains, beans, legumes, and nuts.

"Eating whole foods means you aren't eating as many processed foods, which significantly reduces the number of advanced glycation end products (AGEs) that are consumed, as well as lowers your consumption of inflammatory refined carbohydrates," says Best.

RELATED: What Happens to Your Body When You Give Up Processed Food

And finally, eating similarly to the traditional Mediterranean diet can help slow your aging process by integrating healthier fats and lowering your intake of ultra-processed foods.

"While the Mediterranean diet focuses primarily on fish and seafood as the source of protein, it does allow for red meat as well," says Best, "and its integration of healthy fats gives you a larger amount of omega-3 fatty acids, which are naturally anti-inflammatory and aid in healthy aging."

As you can see, many of these eating habits are centered around lowering your intake of inflammatory, AGE-heavy foods like processed foods and refined carbohydrates, while incorporating plenty of whole foods and vegetables.

Read these next:

Excerpt from:
Eating Habits That Slow Down Aging After 50, Says Dietitian Eat This Not That - Eat This, Not That

Dementia is a general term for the impaired ability to remember, think or make decisions which can impact daily activities. An estimated one in 14 people over the age of 65 in the UK have dementia, rising to one in six over the age of 80, with Alzheimer's the most common disease associated with dementia.

While dementia can not be cured, scientific research over the years has found that certain lifestyle factors can hold off symptoms for longer.

Although sleep, exercise and alcohol consumption all play a pivotal role in keeping the brain healthy, diet is among one of the best ways to ensure you are fuelling your brain with nutrients.

Observational studies suggest that following a Mediterranean-style diet could slash the risk of developing Alzheimer's alone by up to 53 percent.

Including foods associated with a Mediterranean diet, also known as the Mediterranean-DASH Intervention for Neurodegenerative Delayreduce (MIND), can also slow cognitive decline and boost verbal memory.

READ MORE:High cholesterol: The three everyday foods which can lower levels

A study published in Neurology in January 2018 found that eating half a cup cooked or one cup raw of leafy green vegetables every day was associated with a slower decline in brain function.

Furthermore, researchers at Tufts Human Nutrition Research Centre on Ageing in Boston and Rush University in Chicago, found that from a group of 960 participants, those who ate leafy greens were the equivalent of 11 years younger than those who shunned the vegetables.

According to the researchers, many of the nutrients packed into leafy greens are what makes them so beneficial.

Lutein, vitamin K, nitrate, folate, alphatocopherol, beta-carotene and kaempferol were all identified as key players in boosting cognitive health.

However, leafy greens are not the only vegetable beneficial to brain health and memory maintenance.

According to the MIND diet, eating any other portion of vegetables as part of your weekly diet can also play a crucial role.

Despite this, though, experts do say that diets are not a "cure-all", and should be followed as a suggestion rather than a solid solution.

Nikolaos Scarmeas, MD, associate professor of neurology at Columbia University Medical Center and at the National and Kapodistrian University of Athens said: "It may be prudent to follow such diets even with suggestive, rather than proven, evidence regarding their cognitive benefits."

Nutrient packed leafy greens to incorporate into your diet:

Excerpt from:
Dementia diet: The vegetables you should eat weekly to ward off memory loss for longer - Express

Although the federal governments Dietary Guidelines for Americans recommends three servings of dairy a day, its fine to eat less, according to Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health.

In an October 28, 2021 Consumer Reports article, he said that just one serving of dairy was a good daily target, and recommended yogurt for its probiotic properties. He also said that eating yogurt may have a modest benefit for weight control.

The article also suggested that those who are consuming only one or two daily servings of dairy dont need to worry about its fat contentin fact, opting for fat-free might backfire because people often compensate by eating more carbohydrates. Those who choose plant-based milk should watch out for added sugars, according to the articleand if not consuming any dairy, add other sources of calcium and vitamin D such as kale, broccoli, tofu, nuts, and fatty fish.

Read the Consumer Reports article: Is Dairy Good For You?

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Dairy can be part of a healthy diet, but it's not essential - HSPH News

If you grew up in the 90s, you most likely remember the name Nick Cannon the rapper and former Nickelodeon star joined the popular TV series, All That, during its fifth season. Then, he went on to host various TV shows on the kid's cable network. Now, the 41-year-old is currently hosting the VH1 series Wild 'N Out, and also owns a plant-based restaurant in Los Angeles, Calif. For many, this begs the question: is Nick Cannon vegan? Or does he simply enjoy the sporadic plant-based meal?

Speculations about Cannon's diet first started in 2019, when the TV presenter took to Facebook with a video in which he was raving about a vegan meal he'd eaten at North Carolina's plant-based soul food restaurant, VelTree.

This is, uh, chicken, well or something like it! It tastes better than chicken! It feels better than chicken, he said, encouraging others who might be skeptical to try it out. Veltree theyre doing it. I havent had chicken in I dont know how long. Ive got it now.

Cannon is one of many celebrities who have opened vegan restaurants. In May 2020, according to Black Enterprise, Cannon helped opened VTree, which serves up vegan eats inside of Hollywood Hills' historic Japanese restaurant, Yamashiro. Cannon was inspired to open VTree after trying the food at Chef Velvet's VelTree, so he partnered with the famed chef to make it happen. They serve up a variety of vegan spins on soul food staples such as BBQ Ribz, Krab Cakes, and even Chicn and Waffles.

Upon opening, the kitchen completely sold out of food, and since VTree opened during the COVID-19 pandemic, they initially only served meals for takeout and curbside pickup. Now, though, VTree has regular dine-in hours, serving up incredible nostalgic comfort meals from 10 a.m. to 6 p.m. Tuesday through Sunday. Soul Sundays entertain restaurant goers with uplifting soul music and soul plates. If you plan to go, they recommend calling in advance or DM-ing them on Instagram for reservations.

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Although Cannon co-founded a vegan restaurant, he isn't necessarily vegan all the time. In a 2018 interview with GQ, Cannon explained that he was diagnosed with lupus in 2012, and changed his lifestyle to stay healthy. He started drinking more water, started "eating clean," and stopped eating certain types of meat. He stopped eating processed foods and sodium, and began hitting the gym. And while it sounds like he really upped his health game, it's unclear if at any point, he truly went vegan.

According to Vegan News, he has adopted a diet that consists of more plant-based foods, and clearly, he enjoys vegan food (seriously, he went to town on that VelTree chick'n!). While it's unconfirmed if Cannon is a full-time vegan, we appreciate that he seems to opt for meatless meals on a semi-regular basis, and encourages others to go meat-free with his vegan soul food restaurant.

While a fully vegan diet is certainly ideal for the wellbeing of the planet, very bit of effort counts.

See the article here:
Is Nick Cannon Vegan? Behind the Former Nickelodeon Star's Diet - Green Matters

Canadian bodybuilder Chris Bumstead walked away from the Mr. Olympia competition with his third consecutive win in the Classic Physique category last month, and celebrated with an epic cheat mealbut his diet leading up to the big day was, as you can probably imagine, a whole other story. Bumstead recently shared a look at what he eats on an average day in the lead-up to a physique show, and in a new video, British bodybuilder and YouTuber Brandon Harding is recreating that pre-competition routine.

Harding starts the day by getting some steps in, as Bumstead begins every morning with some light cardio. "One of the things that's really hard to do in the off-season is consume all the food you have to," he says. "So doing some sort of activity in the morning is going to make you a lot more hungry for the day."

The first meal consists of 2 whole eggs along with 150 grams of egg whites, bacon, and some homemade banana oat bars courtesy of Bumstead's girlfriend Courtney King, which Harding manages to replicate in his own kitchen.

Meal number two is a bodybuilding bro staple, chicken and rice, cooked with ghee butter, which Harding substitutes with coconut oil. "I think I'm going to start saving some fats for this, because it smells amazing," he says. "When you start a bulk, you don't want to just slam your calories up super high, it's going to take a while for your body to digest... If you want to increase, increase slowly."

The third meal is the pre-workout meal, comprising ground turkey and sweet potatoes, which Bumstead douses with a mixture of sriracha and ketchup. "Typically, I wouldn't eat three meals and want to train," says Harding. "I actually like to train after meal number one or two. I don't like training with too much food in my stomach."

He follows this with Bumstead's push workout, and once he has a decent pump, he attempts to reproduce some of the three-time physique champion's classic bodybuilder poses.

The post-workout meal is wholeweat pasta with tomato sauce, vegetables and more ground turkey. And then the fifth and final meal, and Harding's favorite of the day, is chicken quesadillas with homemade guacamole, followed by another banana oat bar.

"It's really enjoyable, lots of clean calories," says Harding. "If you do maintain your off-season in this manner, you will make a serious amount of gains... You'll almost lean gain, in a way."

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This Guy Ate and Trained Like Mr. Olympia Winner Chris Bumstead - menshealth.com

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