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By: David R. Montgomery, Jennifer J. Otten, & Sarah M. Collier

The COVID-19 pandemic and resulting economic shutdowns haveseverely disruptedand spotlighted weaknesses in the U.S. food system. Farmers, food distributors and government agencies are working toreconfigure supply chainsso that food can get to where its needed. But there is a hidden, long-neglected dimension that should also be addressed as the nation rebuilds from the current crisis.

As scholars who study different aspects ofsoil,nutritionandfood systems, were concerned about a key vulnerability at the very foundation of the food system: soil. On farms and ranches across the U.S., the health of soil isseriously compromised today. Conventional farming practices have degraded it, and erosion has shorn away much of it.

Iowa has lost abouthalf the topsoilit had in 1850. Since they were first plowed, Americas farmland soils have lost abouthalf of their organic matter the dark, spongy decomposed plant and animal tissue that helps make them fertile.

The soil that produces our nations food supply is a weakened link slowly failing under ongoing strain. This breakdown isnt as dramatic as what happened in the 1930s during theDust Bowl, but it is just as worrying. Human history holds many examples of once-thriving agricultural regions around the world wherefailure to maintain soil healthdegraded entire regions far below their potential agricultural productivity, impoverishing the descendants of those who wrecked their land.

We believe there is an urgent need torebuild soil healthacross the U.S. This can help maintain harvests over the long run and lay a solid foundation for a more resilient food system. Investing in soil health will benefit environmental and human health in ways that arebecoming increasingly apparent and important.

Soil is the foundation of the U.S. food system. Fruits, vegetables, nuts and oils come directly from plants grown in soil. Meat, poultry, dairy products and many farmed fish come from animals that feed on plants. Wild-caught fish and shellfish, which provide a tiny fraction of the typical American diet, are virtually the only exception.

As populations around the globe ballooned over recent centuries, so did pressure to force more productivity out of every available acre. In many parts of the world, this led to farming practices that degraded soilfar beyond its natural fertility.

In the Southeastern U.S., for example, agricultural erosion stripped soil from hillsidesa hundred times fasterthan the natural rate of soil formation. Today farmers in the Piedmont, from Virginia to Alabama between the Atlantic coast and the Appalachian mountains, coax crops from poor subsoil rather than therich topsoil that early European settlers praised.

Researchers, government agencies and nonprofit groups recognize soil degradation as a national problem and have started to focus on rebuilding soil health. The U.S. Department of AgriculturesNatural Resource Conservation Servicehelps farmers improve thehealth and functionof their soils. Nongovernment organizations are recognizing the need torestore soil health on agricultural lands. And the 2018 farm bill directednew attention and funding to soil health programs.

Beyond growing food, soils support human, public and planetary health. Well before the current pandemic, experts in public health and nutrition recognized that modern agriculture wasfailing to sustainconsumers, the land and rural communities. This insight helped spur the emergence of a new multidisciplinary field, known asfood systems, that analyzes how food is produced and distributed.

But work in this field tends to focus on the environmental impacts of food production, with less attention to economic and social implications, or to links between farming practices, soil health and the nutritional quality of food. Many studies narrowly focus ongreenhouse gas emissions from agriculturewhen addressing soils and sustainability, without including the manyecological benefits that healthy soils provide.

To be sure, man-made climate change is a major long-term threat to human and planetary health. But soil health is just as critical in its own right. Human actions havealready harmed agricultural productivityin areas around the world. And when soil is degraded, food production systems areless able to weather future challengesthat we can expect in a changing climate.

The study of soil health can also have its own blind spots. Often agricultural research focuses solely on crop yields or the impact of individual conservation practices, such asadopting no-till plantingorplanting cover cropsto protect soil from erosion. Such analyses rarely consider linkages driven by dietary demand for specific foods and crops, or the effects of farming practices on thenutrient content of forage and cropsthat sustain livestock and humans.

Food systems experts have called for transforming food production to improve human health and make agriculture more sustainable. Some researchers have proposedspecific dietsthat they argue would accomplish both goals. But fully understanding connections between soil health and public health will require greater collaboration between those studying food systems, nutrition and how we treat the soil.

Now that COVID-19 has deconstructed much of the national food supply network, it would be a mistake to pour efforts into simply rebuilding a flawed system. Instead, we believe it is time to redesign the U.S. food system from the ground up, so that it can deliver both soil health and human health and be more resilient to future challenges.

What would it take to do this? The foundation of a revised system would be adoptingregenerative farming methodsthat integrate multiple soil-building practices, such as no-till, cover crops and diverse crop rotations to restore health to land. It would also take creating and expanding markets for more diverse crops, as well as expandingregenerative grazingand promoting reintegration of animal husbandry and crop production. And it would require investing in research into the linkages between farming practices, soil health and the nutritional quality of foods and what that all could mean for human health.

In sum, we think its time to rethink the food system, based on a recognition that providing healthy diets based on healthy soils is critical to achieving a healthier, more just, resilient and truly sustainable world.

David R. Montgomery, Professor of Earth and Space Sciences, University of Washington; Jennifer J. Otten, Associate Professor, Center for Public Health Nutrition, University of Washington, and Sarah M. Collier, Assistant Professor of Environmental and Occupational Health Sciences, University of Washington

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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It's time to rethink the disrupted US food system from the ground up - The Southern Maryland Chronicle

Its time to take the conversation from dietary fiber, healthy fat, antioxidants, and vitamins and start shining a bit of light on those minerals! Not to downplay the importance of these nutrients, yet they always seem to get more of the limelight.

Minerals especially essential minerals calcium, chromium, iron, magnesium, manganese, molybdenum, potassium, sodium, zinc, and, of course, copper are found in plentiful supply in a variety of foods for good reason. They play vital roles in hundreds of bodily functions that keep us alive.

With that said, theres one mineral, in particular, thats been making the news lately: zinc. Like its other trace mineral counterparts, zinc plays a major role in the body, especially when it comes to sustaining a healthy immune system.

byrev/Pixabay

First off, minerals are broken down into essential minerals that are necessary for survival versus non-essential. Then you take those groups and break them down into major minerals (macrominerals) and trace minerals (microminerals). While you need major minerals in larger amounts, your body only needs small amounts of trace minerals to remain adequately supplied.

All minerals are necessary to activate enzymes molecules with important jobs in the body and they play major roles in hundreds of other bodily functions. Each mineral has a specific set of tasks, from boosting the immune system to regulating smells and tastes to creating DNA and red blood cells.

PIX1861/Pixabay

When we talk about nutrition, we oftentimes forget to highlight the importance of minerals or only focus on the major minerals instead of major and trace.

Luckily, even though zinc is a trace mineral, its also widely hailed due to its importance for a functioning human body, plus it also happens to be thesecond-most-abundant trace mineral in your body after iron.

Zinc lives in our cells and is most well-known for its ability to help the immune systemfight off invadingbacteriaandviruses. While immune boosters have been trending for a few years especially within the last year zinc has many other duties including making proteins and DNA, helping with growth and development, during pregnancy, infancy, and childhood aiding in wound healing, and its also important for proper senses of taste and smell.On top of these essential tasks, zinc is also necessary for the activity of over 300 enzymes that aid in metabolism, digestion, nerve function, and many other processes.

derneuemann/Pixabay

Even though a zinc deficiency is extremely rare, it does happen from time to time. Therefore, its a good idea to become familiar with the symptoms and how it manifests.

A severe zinc deficiency leads to, obviously, more severe symptoms, yet most zinc deficiencies manifest with impaired growth and development, delayed sexual maturity, skin rashes, chronic diarrhea, impaired wound healing and behavioral issues. As zinc plays a crucial role in your immune system and wound healing, a zinc deficiency may also include the inability to heal or heal very slowly, as well as an increased likelihood of infection or the inability to fight said infection or illness.

A mild form of zinc deficiency includes symptoms such as diarrhea, decreased immunity, thinning hair, decreased appetite, mood disturbances, dry skin, fertility issues, and impaired wound healing.

There are certain factors that put you at a higher risk of a zinc deficiency such as people with gastrointestinal diseases, such as Crohns disease those who suffer from sickle cell anemia or chronic kidney disease, pregnant and breastfeeding women, and breastfed infants.

You may also be at a higher risk of zinc deficiency if you practice a strict vegetarian or vegan diet. Therefore, its important to make sure you are eating a well-balanced and meticulously crafted plant-based diet every day!

13107714/Pixabay

We know what zinc is, what it does for our body, and what happens when we dont get enough of it. So, what are the perks those extra health benefits that we love so much of this vital trace mineral?

More than ever right now is a great time to start integrating natural sources of immune system support. Luckily, getting the right amount of zinc through your diet is a great start!

Zinc plays a vital role in immune cell function and cell signaling, therefore if you dont have enough zinc or suffer from an actual zinc deficiency it can lead to a weakened immune response. In fact, after reviewing seven different studies, it was found that consuming 80 [to] 92 mg per day of zinc may [help] reduce the length of the common cold by up to 33 [percent].

The truly amazing thing about zinc and healing is that it not only supports normal wound healing, but its also been found that zinc can actuallyacceleratethe healing process!

In fact, zinc is so effective it is commonly used inhospitals as a treatment for burns, certain ulcers, and other skin injuries.

How does it work?

Due to the fact that zinc plays critical roles in collagen synthesis, immune function, and inflammatory response, its also a natural agent in the healing of skin wounds. Taking a closer look at zinc and your skin, it turns out that these two are pretty cohesive! Your skin holds a relatively high amount about 5 [percent] of your bodys zinc content.

Its inevitable that as we age our bodies will begin to experience certain changes. Some of these are completely natural such as that silver, gray hair or those extra wrinkles around your eyes yet there are a handful of age-related diseases that we can have an effect on early on in life.

While more research is being conducted, preliminary findings discovered that zinc may significantly reduce your risk of [these] age-related diseases including other pernicious diseases such as pneumonia, infection, and age-related macular degeneration (AMD).Scientists believe this may be, in part, due to those zinc-related immune system boosting agents zinc may relieve oxidative stress and boost the activity of T-cells and natural killer cells. This means the body is more adept and able to fight off infections.

No matter who you are, where you live, or whether were in the middle of a pandemic or not, managing a healthy inflammatory response and decreasing unnecessary bodily inflammation is a huge part of a healthy body! Inflammation has been linked to a slew of chronic diseases and conditions, such as heart disease and cancer and even plays a role in your mental health and may lead to mental decline.

When it comes to zinc and inflammation, its all about that oxidative stress! Turns out oxidative stress leads to chronic inflammation. Zinc has been found to decrease oxidative stress and [therefore] reduces levels of certain inflammatory proteins in your body.

Hearty Black Bean Soup/One Green Planet

Alright, we get it! Zinc is important and we need to make sure its included in our diet on a regular basis. Luckily, zinc is naturally present in a majority of plant-based food, which makes our lives just that much easier. With that said, more knowledge is always better! Here are a few of the best and richest sources of zinc in the plant kingdom.

Legumes are not only a rich source of plant-based protein and a stellar meat-substitute, but they also happen to be one of the richest sources of zinc.Specifically, youll want to focus on getting your weekly or daily dose of chickpeas, lentils, and beans.For instance, 100 grams of cooked lentils contain around 12 [percent] of the [daily value of zinc].

Of course, there is a slight caveat when it comes to legumes. These plant-based superpowers also contain something called phytate, which are antinutrients that inhibit the absorption of zinc and other minerals, meaning zinc from legumes isnt as well absorbed as the zinc from animal products.

Not to worry though! Phytates aredrasticallyreduced and the bioavailability of zinc is increased by heating (think soups and stews!), sprouting, soaking, or fermenting legumes. Luckily, sprouted and fermented legumes are quickly becoming a popular commodity, which means you can find them at your local health food store or online.

Legumes are versatile in the plant-based kitchen. They can be used to make a salad, soup, stew, or a meatless recipe! Try out a few of these unique creations: Everyday Chickpea Curry, Lentil Loaf, Lemony White Bean Dip, or this Hearty Black Bean Soup.

One of the easiest ways to boost the overall nutritional value ofanyplant-based meal is to simply sprinkle some of your favorite seeds on top. If you happen to have sprouted seeds, thats even better!

When it comes to getting more bang for your daily zinc buck, try incorporating hemp seeds.

Hemp seeds are not only an excellent source of omega-3 fatty acids, but theyre also a rich source of zinc three tablespoons of hemp seeds contain 31 [percent] and 43 [percent] of the recommended daily intake for men and women, respectively.

If hemp seeds dont jam with your taste buds, you also get a healthy dose of zinc from squash, pumpkin, and sesame seeds.

Hemp seeds offer a surprising amount of healthy fat and oils. This makes them truly diverse when it comes to plant-based cooking. Try out a few of these hemp seed-based recipes: Coconut Hemp Milk, Easy Tahini Granola, Seed Crackers, or these Cherry Hemp Out Bars.

Pretty much any nut that you desire will boost the nutrient content of your entire day! Nuts are a great source of healthy fats, protein, fiber, and a slew of vitamins and, yes, minerals.

If youre looking to get your daily dose of zinc from nuts, then youll want to incorporate pine nuts, peanuts, cashews, and almonds. To narrow it down further, start with cashews, which offer 15 percent of your daily value of zinc for every ounce.

Cashews are the creamiest of the nut family, meaning theyre perfect for those creamy treats! Try a few of these delightful cashew-rich recipes: Chickpea Tempeh Tacos With Cashew Crema, Blueberry Pie Ice Cream, Roasted Cashew Nut Butter, or this Raw Carrot Cake With Cashew Vanilla Frosting.

Yes, theres lots of debate and even more opinions out there about whole grains. The thing that cant be debated about these plant-based foods is the fact that they are rich in vitamins and minerals.

When it comes to whole grains and zinc content, youll want to focus on wheat, quinoa, rice, and oats. Luckily, if you cant do gluten, then quinoa, rice, and most oats (depending on the facility they are processed in) are naturally gluten-free!

One cup of cooked quinoa offers around 2 mg of zinc, which is about 13 [percent] of your daily value, while one cup of cooked long-grain brown rice offers around 1.2 mg of zinc, which is about 8 [percent] of your daily value.

Keep in mind that, just like legumes, grains also contain phytates, which bind to zinc and reduce its absorption. Therefore, finding yourself some good sprouted versions of these whole grains will boost that zinc intake!

Try a few of these whole grain-filled recipes: Blueberry Walnut Crumble Bars, Rice with Olives and Basil, Apple Quinoa Salad, or this Whole Wheat Bread.

Dark Chocolate is one of those plant-based foods (as long as you find a vegan brand!) that jumps out with a ton of nutrients! Its vilified due to the fact that most dark chocolate bars are also filled with added, refined sugars.Therefore, when choosing your dark chocolate, make sure its free of sugar additives and dairy products!

Besides those factors, dark chocolate happens to be one of the best sources of zinc offering about 30 percent of your daily value per 100-gram (3.5 ounce) bar of 70 [to] 85 [percent] dark chocolate.

With that said, remember that everything is better in moderation, especially dark chocolate, which is also super high in healthy fats!

Try a few of these dark chocolate recipes: Apricot, Almond, and Dark Chocolate Cookie Bars, Healthy Toasted Coconut Almond Truffles, Raw Nutella Bars, or these super unique Chilli Chocolate Tacos.

Looking to get your mineral-knowledge fix? Its probably best to start with those uber essential minerals. Here are a few articles to get you started!

Super-Seedy Muesli Bars/One Green Planet

Reducing your meat intake and eating more plant-based foods is known to help withchronic inflammation,heart health,mental wellbeing,fitness goals,nutritional needs,allergies,gut healthandmore!Dairy consumption also has been linked many health problems, includingacne,hormonal imbalance,cancer,prostate cancerand has manyside effects.

For those of you interested in eating more plant-based, we highly recommend downloading theFood Monster App with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about theenvironmentalandhealth benefitsof aplant-based diet.

Here are some great resources to get you started:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to theOne Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please considersupporting usby donating!

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How to get Zinc on a Plant-Based Diet to Improve Immunity and Reduce Inflammation - One Green Planet

While feed conversion and average daily gains have more often been used as measurements of success, Dr Russell Fent, Director of the Swine Technical Group at Ralco, a global nutrition company that focuses on natural approaches to improve nutrient conversion in plants and animals, argues that mortality and full market value hogs are greater indicators of success.

Currently, only 64 percent of hogs raised in the US reach market at full value.

This is something that has been commonly accepted over time, said Fent. No matter what type of production or industry that you are in, the fact of losing 30 percent of product that becomes low value or no value is really inefficient.

Dr John Deen at the University of Minnesota has conducted work that looks at attrition in pigs, and although his work included stillborn piglets and mummies, he found that most attrition comes in the form of mortalities, culls and lightweight pigs at market.

Deen has also looked at what components contribute to variation in profitability. The most common parameters used to measure success in pig production are average daily gain and feed conversion rates, but those components might not be the most important, said Fent.

The impact of mycotoxins through losses in commodity quality and livestock health exceeds $1.4 billion in the United States alone, according to the Council for Agricultural Science and Technology. This guide includes:

Dr Deen points out that while those components are certainly components of profitability, what contributes most to variation in profitability are mortalities, culls and lightweight pigs, and certainly, an eye opener in terms of how to address that from a profitability standpoint, said Fent.

The swine sector in the US has focused, in recent years, on growing more pigs and increasing productivity. While the sector has done an excellent job in improving selection for litter size, it has led to some challenges. As litter size increases, for instance, average birth weight per piglet drops. Furthermore, the percentage of pigs born at under one 900 grams of body weight has increased linearly as litter size has increased.

Fent presented data on the distribution of piglets by birth weight. Broken down into increments of half pounds of body weight, the data reveals that more than 10 percent of the studied population fell under 2.5 lbs. (1.1 kg) of body weight. Mortality rates correspond with birth weights and were as high as 59.4 percent in piglets born under 1.5 lbs., 35.1 percent in piglets born at body weights of 1.51.9 lbs., and 22.7 percent in piglets born at 2.02.4 lbs.

Piglets born at very low birth weights ranging from 1.5 lbs. to 1.9 lbs. are rare, though, and would normally be considered non-viable.

Really, we would have a tougher time of dealing with those pigs and improving their liveability and success after that, said Fent.

Beyond that, though, there are opportunities to improve success through interventions, especially those born in the 22.9 lbs. range.

The greatest points for intervention to improve the number of full-value market pigs occur in the early stages of growth, especially at the start at lactation and in the nursery. In fact, the greatest percentage of body weight variation throughout the growth cycle occurs during lactation and in the nursery phase.

In a 2018 study that looked at the long-term performance of pigs, it was determined that in a normal growth cycle, pigs born at less than 2.65 lbs. were 1.5 times as likely to be in the last group that goes to market, said Fent. Furthermore, pigs that were less than 10.74 lbs. at weaning were 7 times more likely to be in the last group that goes to market, he said.

To reiterate, what they found was that lactation and nursery phases were the two most critical periods in relation to growth suppression and also increasing weight variability, and so those would be areas that we could focus on, said Fent.

Management can impact piglet health, growth and liveability during gestation as well. Gestation diet composition, feed amount and sow body condition all contribute to piglet health and viability. Research conducted at the University of Minnesota shows that boosting health and immunity in the sow through the use of oregano essential oils can also boost health in piglets. Specifically, essential oils, according to their studies, improve colostrum quality and passive immunity in piglets.

The study tracked the same piglets from start to finish and found those that came from sows that were fed oregano essential oil had greater body weight throughout the entire growth cycle. The study also showed advantages in terms of curbing pre-weaning mortality.

This is an example of an early intervention upstream, before the pigs are born, giving an intervention to sows, have an effect in piglets all the way downstream until market, said Fent.

Piglets are born with very little stored energy in their bodies, which means it is critical to get them nursing as soon as possible. At this critical stage, Fent offered another intervention that could aid in piglet development. When given to all piglets at birth, bioactives from bovine colostrum administered to piglets on day one in a single dose have been shown to improve weaning weight and lower pre-weaning mortality by as much as 3 percent. But when given to the bottom 20 percent of pigs by birth weight only, results improve substantially, said Fent. In fact, studies showed that pigs at an average birth weight of 2.59 lbs. showed an increased weaning weight of 0.6 lbs. over the control, but pre-weaning mortality was reduced from 12 percent (control) to 4 percent (with intervention).

Supplemental milk replacers in the farrowing crate have also been show to improve weaning weight. Furthermore, the percentage of pigs that were weaned at less than 8 lbs. of body weight was reduced by more than half. Their growth was tracked through to finishing where the percentage of pigs that reached full market value increased by 7.64 percent.

I would point out that the Birthright milk-fed pigs were actually five days less on feed when they went to market, on average, than the no-milk fed pigs, said Fent.

Results are greater when targeting opportunity pigs, said Fent. In a study that looked specifically low birth weight piglets that were pulled off the sow and raised exclusively on milk replacers, the pigs that received milk replacement were almost 3 lbs. heavier at weaning than those left on the sow. But probably the biggest advantage was in mortality rates. On average, the study showed that mortality of low birth weight piglets exclusively on milk replacer decreased to 5 percent, while those left on the sow had a mortality of 26 percent. At finishing, the milk replacer piglets showed a 10 lb advantage over those left on the sow.

Creep feeding is another lactation intervention that could impact later development, said Fent. While studies show that there is no statistical difference in terms of average daily gain and mortality when creep feeding is used as a lactation intervention, growth performance improves significantly.

This tells us that those pigs that have been fed creep feed in the crate, they knew what feed was and recognised what it was when they went to the nursery, said Fent. When they went to the nursery they could then eat feed quicker, and they got on feed sooner.

Getting onto feed quicker did translate into greater average daily gains once in the nursery, he added. Pigs that lose weight in their first week in the nursery will take more time to get to market.

In the nursery, research shows that complex diets have an advantage over simple diets, said Fent. Simple diets are those made up of less digestible and less palatable ingredients, such as corn, soybean meal and DDGS. Complex diets, on the other hand, include highly digestible, easily utilised and highly palatable ingredients, including dried whey/whey permeate, plasma protein, oat ingredients, fishmeal, highly palatable simple sugars and yeast products.

Complex early nursery diets, said Fent, improve overall health and nutrition and minimise overall health challenges. Utilising purified amino acids and easily digestible protein sources helps to support optimal gut health and promote gut barrier function and nutrient absorption. The result, according to a University of Nebraska study, is improved weight growth by as much as 26.3 lbs. when compared to pigs on simple diets.

More recent data shows that pigs that were fed a complex diet in the early nursery phase had a 4 lb. weight advantage when they got to that later finishing phase.

Before implementing any of these strategies, Fent advises growers to first identify their appropriate sub-population of opportunity pigs. This might mean tracking pigs by birth weight or body weight to see where they are within the population. Once opportunity pigs are identified, producers should choose intervention strategies that best fit their farm, their management style and overall economics, and track those pigs to see what impact their interventions had on full market value.

While feed conversion and average daily gains have more often been used as the greatest measures of success, if the pig doesnt make it to market, ultimately, its just money lost.

The greatest potential for profitability can be looking at the number of mortalities, culls and lightweight pigs and improving the number of full value market hogs that get to market at the end of the day, Fent concluded.

Melanie Epp is a freelance agricultural journalist from Ontario, Canada.

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Getting more full market value hogs through early intervention - The Pig Site

A STUDY in the North-East has found half of the children who received free school meal vouchers are reporting a significant drop in their intake of fruit and vegetables since schools closed in March.

Research by Northumbria Universitys Healthy Living Lab found over 50 per cent stated they had eaten no fresh vegetables across a three-day period following the UKs Covid-19 lockdown.

Almost half reported having eaten no fruit in the same period, yet many reported a large increase in consumption of sugary drinks and snacks.

The findings of the study have been released today, a week after many English schools re-opened their doors to children in selected year groups.

Northumbria Universitys Healthy Living Lab is one of the UKs leading research centres into issues around the provision of child feeding programmes and holiday hunger.

Researchers were keen to investigate what children entitled to free school meals would be eating when it became apparent that the UK was going to enter a period of lockdown and schools would be closing their doors to all but the most vulnerable pupils and children of key workers.

Although the Department for Education implemented a shopping voucher scheme worth 15 per child per week in England to provide support for those children who would normally receive free school meals, many parents and schools reported a number of issues with the scheme and the devolved governments in Scotland, Wales and Northern Ireland chose to introduce alternative schemes.

The researchers worked with almost 60 nine-to-twelve-year-olds in London and the North East of England who completed specially designed questionnaires on their eating, sleeping and physical activity across six days.

Data were collected on three consecutive days before, and three consecutive days during, lockdown.

The questionnaires were returned to the researchers by parents for statistical analysis.

The preliminary findings show a significant decrease in the amount of fruit children have been eating.

Before school closures they ate, on average, just over one portion of fruit per day.

During the three-day reporting period during lockdown, almost half of the children (45%) said they hadnt eaten any fruit, with the remaining children eating an average of half a portion of fruit per day.

Similar results were seen in the childrens responses on the amount of vegetables they had eaten.

More than half of the children (55%) said they had not eaten any fresh vegetables during the three days during lockdown.

The mean vegetable intake dropped from just over two portions per day when children were attending school, to an average of half a portion per day at home.

However, a four-fold increase was reported in the amount of sugar-sweetened drinks consumed, together with a substantial rise in the amount of crisps, chocolates and sweets being eaten.

Childrens consumption of unhealthy snacks increased from an average of one over the three days when they were at school to six portions across three days at home during lockdown.

The researchers also asked if the children had skipped any meals.

Approximately 25% said they had skipped at least one meal a day prior to schools closing usually their breakfast and this increased to 35% following lockdown.

Professor Greta Defeyter, director of the Healthy Living Lab said: These preliminary findings make for pretty horrific reading. As a nation our shopping habits have changed, with an increase in shopping online and shopping locally. However, if a parent doesnt have internet access or has a low data allowance, cant afford the minimum shop for free delivery, or lives in a food desert that is populated with fast food takeaways then it is hardly surprising that, in the absence of free school breakfasts and free school lunches, some childrens overall dietary intake has changed. While I welcome the fact that more supermarket chains are now included in the DfEs voucher scheme the preliminary findings in our report highlight wider, systematic, societal failures.

Baroness Boycott, chairwoman of the charity Feeding Britain agreed.

She said: "The social and economic consequences of coronavirus are exposing millions of people in our country to hunger and malnutrition.

"As these preliminary findings show, we need a seamless year-round programme of nutritious meals for all children which incorporates school breakfasts and dinners, as well as a continuation of that service, alongside enriching activities, during the holiday periods. The automatic registration of all eligible families for Healthy Start vouchers the take-up of which is pitifully low would also increase the flow of fresh fruit and vegetables to young children.

Professor Defeyter said there is a high probability that children from lower socio-economic backgrounds will be most disadvantaged when the new academic year begins in September, given the combination of a lack of healthy nutritious food and the educational learning loss experienced due to school closures, which will disproportionally affect disadvantaged children.

She called for a universal school meal service and school breakfast club programme to be made available to all children, to ensure equal access to a healthy diet to promote health, and learning, adding: Our report highlights the importance of free school meal provision, and the importance of access to healthy, nutritious food in every community. We believe that all children have the right to access nutritious healthy food within their community and school.

In the immediate term, we urge the UK government to rethink school summer holiday provision to ensure that all children from low income households are provided with the opportunity to access healthy food, cultural, social and physical activities during the upcoming holiday period

Expansion of the DfEs funded holiday provision programme will support parents in childcare provision and their return to work, reduce parental stress, ensure children receive healthy, nutritious food that complies with school food standards, and provide a solid foundation for an extended school programme to provide long-term support to address educational learning loss.

Dr Emily Mann, who also worked on the study, said that parents and schools had reported difficulties in accessing the food voucher scheme.

We already know that households with children eligible for free school meals are at risk of food insecurity. Parents and schools in England complained about the time taken to receive the vouchers and said some shops refused to accept them as they are limited to certain supermarkets.

The additional 15 per child from the food vouchers has not enabled the lowest-income households to move out of this risk area, especially at a time when household income is likely to have suffered due to the economic impact of the pandemic.

The full report is entitled The Free School Meal Voucher Scheme: What are children actually eating and drinking?

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Study reveals the impact of lockdown on children's diets - The Northern Echo

DUBAI: Egyptian actor and singer Mohamed Ramadan responded this week to a Facebook user who made a demeaning comment towards his son.

The star, who has been filming a video clip at home for his latest song Coronavirus, took to his social media to share a picture with his three-year-old son during the shoot.

I taught my son Ali how to disinfect his room in theCoronavirus clip, Ramadan wrote to his 10.2 million Facebook followers.

A Facebook user commented on the post saying: Black like his father The disaster is that no one from his family has the beauty of their mother nor her color.

A few minutes later, the 32-year-old artist shared a screenshot of the comment and wrote: I am proud of my color and the color of my father and my children, who God created, and I am happy that my children are going to grow up to be against racism especially that their mother and father are of different colors.

Ramadan is married to Nesrine Abdel Fattah, with whom he shares three kids.

It is not far back that Ramadans name was trending on social media. Last month, he faced backlash online with people saying he paid Spanish actor Enrique Arce to wish him a happy birthday.

Arce, who stars as Arturo Romn in the widely popular Netflix show La Casa De Papel, responded to these comments with a video saying:Just to make things clear I dont know Ive been told that theres a big thing happening right now. This is from Red One, he contacted me (and) he told me you are the greatest, Arce said, speaking to Ramadan, in the video.

I am following you on Instagram. I hope we get to work together man. Ive heard you are pretty great, so I hope I get to meet you someday in person.

Read the original:
5 reasons to add flaxseed to your diet - Arab News

Food Love by Might Be Veganrecently launched to provide plant-based food to those in need. The program focuses on families in the Black, Brown, and low-income communities who are experiencing food insecurity, especially during the coronavirus pandemic, and accounts for those not currently being served by food banks because of a lack of transportation or identification.

A woman asked Kimberly Barnes, founder of Might be Vegan and the Food Love initiative, regarding this project, Why do we always have to segregate people by color? Why cant it just be low-income families PERIOD?Barnes found that low-income families are dying twice as often due to COVID-19 complications. Barnes drew on her previous experiences working at food banks, where she learned that most people were given sodium-laden, non-perishable foods that exacerbate existing conditions such as hypertension.

Food Love by Might Be Vegan was born from a desire to want to see my people live explains Kimberly Brown.

The story began in April when Barnes read, The coronavirus is killing Black and Latino people in NYC at twice the rate that its killing white people, according to preliminary dataSoon, multiple states were reporting similar phenomena, and what may have been perceived as an isolated occurrence is now considered a macrotrend. Black people are reported to carry a 40% higher rate of hypertension and a 60% higher rate of diabetes compared to their white counterparts. Both illnesses have been tied to adverse COVID-19 outcomes.In conjunction with the data, many of the frontline jobs farmworkers, grocery workers, and transit workersare held by members of the Black and Brown communities, exposing them more often to risk. The terrible reality of most of these communities was their lack of access to healthy, fresh foods, clean air, and green space.The Food Love program aims to combat these issues through delivering plant-based foods, which are known to reverse diet-related illnesses and build immune systems, straight to families doorsteps.

Kimberly Barnes partnered with community organizers and those working in public health around the country to identify needs among the individuals they serve. Program volunteers then match the brands with individuals within their region so they are able to access fresh, healthy plant-based food that is delivered directly to them. The program also provides supplementary educational materials to families, which are designed to help them incorporate more plant-based foods into their diets.

Im not saying I want to be the 911 for food, but I want to be as close as I can, shares Barnes.

To help the Food Love initiative, donate through the GoFundMe link here.

The rest is here:
Food Love by Might Be Vegan Helps Minority Communities Get Plant Based Food with Direct-to-Door Delivery - VEGWORLD Magazine

Supplements: To take them or not?

It seems like every corner of the internet is overstuffed with ads for vitamins, herbal remedies, fat-loss supplements, muscle-building shakes and sleeping pills.

As someone who's worked in the health fitness industry for years, I know that much, if not most, of it is just clutter. It's charlatans and hustlers trying to make a quick buck off of your pain points. It's great marketers who know that phrases like "lightning fast weight loss" and "banish cellulite forever" sell products that may or may not be straight-up flimflam.

In the largely unregulated supplement industry, many products are ineffective, full of fillers or undisclosed ingredients. Some are downright dangerous. Who can you trust? How do you know which supplements are best for you? What products are actually effective -- and safe to take?

Our Health & Wellness newsletter puts the best products, updates and advice in your inbox.

I want to preface the rest of this article with two very important disclaimers:

First, it's impossible to cover everything you need to know about choosing safe and effective supplements in one article. If you want to learn more, you should read official information from the Food and Drug Administration (FDA), the Office of Dietary Supplements (ODS) and the US National Library of Medicine. While I cite many primary studies in this article, you can browse the PubMed database for more information on specific supplements., their uses, benefits and risks.

Second, although I have training in nutrition, anatomy and physiology, I am not a registered dietitian nor a doctor of any sort. If you are interested in taking supplements for a particular symptom or medical condition, please, please, please consult a registered dietitian or your doctor before doing so.

Now onto what you should know about supplements before you waste your money.

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Currently, the supplement industry is largely unregulated, especially compared to the food and drug industries. The FDA still uses an act passed nearly 20 years ago -- the Dietary Supplement Health and Education Act of 1994 (DSHEA) -- that only has one real stipulation: "Manufacturers and distributors of dietary supplements and dietary ingredients are prohibited from marketing products that are adulterated or misbranded."

This means the manufacturers themselves are responsible for testing the safety and efficacy of their products, as well as for labeling their own products. The FDA can crack down on a supplement after it hits the market if it's incorrectly labeled or unsafe, but by that time, damage may already be done.

You can learn more about what's required of supplement manufacturers by reading the FDA's FAQ on dietary supplements. However, FDA Commissioner Scott Gottlieb did announce in a February 2019 statement that he plans to implement stricter regulations, so things are definitely looking up for the supplement industry.

Nonetheless, here are a few examples of what has happened in the past because of the low-level regulation:

Personalized vitamins are better than taking whatever you find on the shelf, but you should still consult a doctor or dietitian about supplements for particular concerns.

If your diet, lifestyle, fitness routine, sleep habits and health status aren't the same as anyone else's, why would it make sense to take the same supplements as everyone else?

For some supplements, this is obvious: You probably wouldn't feel inclined to take a calorie-dense, high-protein and high-carb post-workout shake if you weren't trying to build muscle. You also probably wouldn't reach for sleep aids if you don't have trouble sleeping at night.

For other supplements, the disconnect isn't so conspicuous. Everyone needs vitamins, right?

Yes, everyone does need vitamins and minerals and other certain nutrients (here's a very helpful PDF chart from the FDA on the main nutrients, their functions and RDAs), but not everyone needs the same amount of the same nutrient.

Take vitamin B12 as an example: People who eat a vegan or vegetarian diet may benefit from supplementing with B12 because this vitamin is found primarily in animal products or fortified products. If you eat eggs, dairy products, chicken, seafood or steak, you likely don't need additional vitamin B12.

If you're interested in learning more about which vitamins you actually need, I highly recommend reading The Vitamin Solution by Dr. Romy Block and Dr. Arielle Levitan, two doctors who founded Vous Vitamin, a personalized multivitamin company.

I found this book to lay out all of the essential knowledge on vitamins, minerals and other supplements in a way that's easy to understand and can help you determine which supplements are best suited to you -- or at least open up a helpful discussion with your doctor.

Supplements will never be as good as eating whole, nutrient-dense foods like fruits and vegetables.

It's unfortunately a myth that taking vitamins and supplements can replicate a healthy diet. Just like you can't "out-exercise" a poor diet, you can't "out-supplement" one either. Vitamins can certainly help bridge the gap between what you get from your diet and what you don't, but using supplements as a way to "fix" your diet won't work.

There are so many nuances at play here. For example:

That list is far from comprehensive, but you can see that vitamins and supplements don't just magically undo poor eating habits. Scientific conclusions vary greatly -- from "we don't need vitamins at all" to "the benefits outweigh the risks" -- but the general consensus seems to be that vitamins and supplements can help prevent nutrient deficiencies in certain populations and when taken correctly and support health in conjunction with a nutritious diet.

Taking too many vitamins can result in dangerous side effects, so be careful to check the Recommended Daily Allowance (RDA) for each vitamin you take.

One common vitamin myth is this: "If I take too many vitamins, it's fine, because my body will only keep what it needs and get rid of the rest as waste."

This is a pervasive mindset but a dangerous one. You can, in fact, overdose on vitamins. The term is "vitamin toxicity" and it can happen with any vitamin. For almost every vitamin, there is an established Recommended Daily Allowance (RDA) or Adequate Intake (AI), as well as a Tolerable Upper Intake Level (UL).

The RDA or AI signifies an ideal daily intake while the UL indicates the high end of what's safe to consume. RDAs, AIs and ULs are all values under Dietary Reference Intakes (DRIs), the set of reference values assigned to foods and supplements for consumption.

Recently, experts have seen an increase in vitamin D toxicity, likely related to the touting of vitamin D's benefits on immune function, bone health and mood.

It's not just vitamins that can be toxic either: Minerals taken in high doses can be toxic, as can electrolytes, herbs and sports supplements. Zinc, for example, a mineral known and loved for its immune-boosting properties, can actually cause immunosuppression in extremely high doses.

Pre-workout supplements high in caffeine can cause abnormal heart rhythms and severe overdoses can be fatal. Potassium, a well-known electrolyte found in foods such as bananas and spinach and in sports drinks, can also cause toxicity. Called hyperkalemia, this condition can lead to muscle weakness, fatigue, nausea and, in severe cases, life-threatening heart arrhythmias.

Surpassing the UL of any vitamin, mineral, electrolyte or other supplement can cause harm, so be careful to do your research on any supplements you intend to take.

Some supplements can reduce the effectiveness of certain medications or result in side effects -- talk to your doctor about supplements if you take medications.

If you currently take prescription or over-the-counter medications regularly, you should talk with your doctor about drug-nutrient interactions.

A drug-nutrient interaction is any reaction that occurs between a vitamin, mineral, antioxidant, electrolyte or other nutrient and a medication. A drug-supplement interaction is any reaction that occurs between a supplement and a medication.

Good intentions to supplement your diet with vitamins, minerals and herbs can backfire and cause complications. Take these examples:

Supplementing smartly can optimize your health and fitness, but supplementing poorly can potentially be dangerous.

If you're generally healthy and want to take supplements for overall health, I think the best bet is to use a personalized multivitamin service, such as Vous Vitamin, Baze or Persona Nutrition. This isn't as good as going to a doctor or dietitian, but it's far better than just swiping the first multivitamin bottle you see into your cart at the grocery store.

Some of these companies have more thorough personalization processes than others, but in general, with a personalized multivitamin, you can feel confident that you're not getting too much of a specific vitamin or consuming a vitamin that may be necessary or actually harmful to you.

If you don't go that route (and even if you do), you should always (always!) look for signs that a supplement is legitimate. By legitimate, I mean it's undergone third-party testing and/or evaluation, and it is certified not to include any ingredients other than what's on the label (aka it doesn't have any shady fillers). Those signs are:

Even better yet, look for a nutrition facts label versus a supplement facts label. A nutrition facts label means the product is sold as a food product, not a supplement, which means it has been evaluated and approved by the FDA for human consumption. A whole-food supplement with a nutrition facts label, an NSF certification, a USP Verified Mark and GMP certification is the best of the best.

To avoid vitamin toxicity, check the labels of every supplement you take. If you take multiple supplements every day and also get vitamins from food, you can put yourself at risk for vitamin toxicity -- for instance, if your protein shake is fortified with vitamin B12 and your multivitamin contains 250% of the DRI for vitamin B12, you may want to alternate them or choose a different protein shake that isn't fortified.

Finally, I'll end with the same sentiments I opened with: Please consult your doctor or a registered dietitian if you're interested in taking vitamins or supplements for a specific symptom or medical condition.

Not only can supplements dangerously interact with medications you may be taking already, it's important to rule out any medical conditions that may need to be treated with prescription medication.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

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Do you really need to take a vitamin? 5 things to know before you buy - CNET

By Ramya Ramachandran

The rapidly-growing global population, our longer lifespans, and changing living environments are placing new and increased stresses on our physical and mental well-being. The challenge of how to protect ourselves effectively against disease is, therefore, an ever-increasing concern across the world. Conversations regarding immunity have become more important, given the periodic outbreaks of infectious diseases such as SARS (Severe acute respiratory syndrome), MERS (Middle East respiratory syndrome), and now the COVID-19 pandemic, that within a few short months, has led to nearly four million cases across the world.

While there are simple hygiene practices to help reduce the spread of the coronavirus infection - regular handwashing, avoiding touching the face with unwashed hands, social distancing, and disinfecting frequently touched objects there is increasing research-based evidence that proper nutrition is another important way to build our immunity, thus helping reduce the risk and impact of virus infections.

Nutrition and immunity the Indian scenarioEssential and key nutrients work together to support a healthy immune system. These nutrients include vitamins A, B 6 , B 12 , C, D, E, and folate; trace elements such as zinc, iron, selenium, magnesium, and copper; as well as the omega-3 fatty acids EPA and DHA. Intake of these key nutrients in optimal amounts is necessary to support the complex immune system.

The traditional Indian cuisine is extremely diverse and ideally should provide sufficient amount of these nutrients. However that is not the case nowadays, since the typical Indian diet now is increasingly shifted to high-fat, high-salt and high-sugar foods. Combine this with low fiber intake and a sedentary lifestyle, and you have the recipe for a suboptimal immune system. A large number of Indians are thus consuming much lower quantities of vitamins and other micronutrients: our intake of Zinc, and Vitamins C and D is generally lower than what is required for optimal immune function; a typical Indian diet may not include essential omega-3 fatty acids EPA and DHA in adequate quantities, since these are found primarily in fatty fish.

These nutritional gaps lead to lifestyle diseases, and make us vulnerable to viral infections. It should come as no surprise to us that diabetes and obesity are on the rise, and about 50% women, as well as children under the age of five, are anemic in India.

Consuming nutrient-rich foods such as lemons and oranges, papayas and gooseberries, leafy greens, dry fruits and nuts, cereals such as maize and amaranth seed, is a great way to obtain these desired nutrients. In addition, ensuring a diet that provides the right proportions of fiber, fats, carbohydrates, and proteins. However, this may not always be possible for certain populations or groups of people. For example, the prevalence of a vitamin B 12 insufficiency is higher among the vegetarians.

In such cases, nutritional supplements offer a reliable and safe option to help support the immune system. Companies such as Royal DSM are at the forefront of enabling these nutritional innovations, supplying nutritional ingredients for the F&B, dietary supplement, early life nutrition, medical nutrition and nutrition improvement industries.

Adopting proper safety and hygiene measures are key to limiting the spread of viral infections in communities. Proper nutrition also plays an important role, via a balanced diet and/or nutritional supplements, in keeping our immune systems healthy, and helping prevent disease.

- The author is a Dietitian, Lactation Counsellor and Diabetes Educator based in Chennai.

Originally posted here:
Add papaya, leafy greens to your plate; proper nutrition can help boost immunity and help fight Covid-19 - Economic Times

One of the first aspects of our lives that the COVID-19 pandemic affected is what we eat.

Canadians were told to stay at home as much as possible, minimize trips to grocery stores, sanitize everything and adapt how they prepare meals in their household.

With 40 per centof Canadians saying in April that they were not ordering food from restaurants because of a fear of infection, figuring out what to make every night presented a new challenge.

Research Co. and Glacier Media asked Canadians about what they are eating, how long it takes for them to make dinner and whether the isolation of the lockdown has forced them to reach for ampler clothes insider their closets.

Earlier this year, the federal government updated Canadas Food Guide, a document that proposes ways for residents to achieve a healthy diet. Across the country, two-thirds of Canadians (66 per cent) say they are very familiar or moderately familiar with Canadas Food Guide, a proportion that jumps to 75 per centamong women.

This high level of familiarity would suggest that Canadians are following the governments recommended guidelines. But, as is often observed with bylaws related to bike helmets, pet waste or alcohol in parks, they are not being followed intently. Only 41 per centof Canadians say they follow the recommendations of Canadas Food Guide all the time or most of the time.

Canadians who have decided to discard specific foods from their diet (such as vegans, vegetarians and pescatarians) are more likely to abide by the recommendations of the guide (62 per cent)than those who can be described as omnivores (37 per cent).

Nobody should attempt to blame younger generations for the demise of government-endorsed nutritional habits. Canadians aged 55 and over are the most likely to say they never follow the recommendations of Canadas Food Guide (35 per cent). The proportion of rejecters is lower among those aged 35 to 54 (28 per cent) and those aged 18 to 34 (22 per cent).

Aside from the fact that many Canadians are not following the guide, there are some shifts in what we are consuming during the pandemic. One in five Canadians (19 per cent) report eating less fish and shellfish, and a slightly smaller proportion (15 per cent) are eating less meat. In contrast, similar proportions of Canadians are adding more legumes (14 per cent) and poultry (13 per cent) to their diets.

Practically one in four Canadians (24 per cent) say they are eating more fruits and vegetables than before the pandemic began, a proportion that includes three in 10 of those aged 18 to 34.

For the past several weeks, social media posts have been overloaded with pictures of people baking. Ingredients such as flour and yeast were in short supply at one point, and conversations that included the phrase sourdough starter multiplied. In our survey, one in five Canadians (21 per cent) say they are baking bread more often at home, and three in 10 (29 per cent) are baking more cookies and cakes than before the pandemic began.

Once again, millennials are leading the way, with 30 per centof Canadians aged 18 to 34 baking bread more and 39 per centindulging more often in homemade desserts.

In July 2019, we looked at how much time Canadians spent making dinner on an average weeknight. At the time, 30 per centof residents said they were done in less than 30 minutes, 60 per centdevoted 31 to 60 minutes to prepare a meal and 10 per centtook more than an hour to make dinner.

With fewer Canadians commuting and many working from home because of the pandemic, we could assume that more time would be spent learning about ingredients and partaking in more challenging recipes. This is not the case. The proportion of Canadians who prepare dinner on a weekday in less than half an hour increased by six points to 36 per cent, and those who spend more than hour are down slightly to eight per cent.

The final question looked at the effect of the lockdown on our waistlines. Just over three in 10 Canadians (31 per cent) confide that they have gained weight during the pandemic, while a majority (52per cent) report no change and 14 per centsay they have lost weight.

Women (33 per cent) and Canadians aged 18 to 34 (36 per cent) are more likely to acknowledge that they have gained weight recently. Regionally, the numbers are highest in British Columbia (33 per cent) and lowest in Ontario (29 per cent).

The pandemic has showed some fluctuations in the behaviour of Canadians when it comes to food. While familiarity with Canadas Food Guide is high, not many Canadians are looking at it when designing their meals. Even after spending all day at home, few Canadians are staying in the kitchen for more than one hour.

- Mario Canseco is the president of Research Co.

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How the COVID-19 pandemic has changed what's on Canada's menu - PrinceGeorgeMatters.com

This interesting salad packed with superfoods is quick, easy and absolutely delicious.

Highlights

Let's just agree that a wholesome, easy salad is a quick-fix for everything, from a healthy mid-day meal to a wholesome evening meal. Salads are a great meal option on a bright, summery day. Imagine a bright, vibrant bowl of freshly cut fruits and veggies with refreshing dressing on the top. Doesn't the thought itself make you want one right away? And especially when many of us are working from home due to Coronavirus pandemic, healthy eating instead of binge eating is much more important. And salads with superfoods seem to be the best and easiest pick!

Superfoods have been the talk of the town since years now and over time, dieticians and nutritionists have helped clear the air about it. According to many nutritionists, superfoods are nothing fancy but many of our regular veggies, fruit, grains and seeds that are a powerhouse of nutrition. They can do wonders for our health, skin and hair.

Nutritionists and health experts always recommend to include these superfoods in our diet. From juicy berries to crunchy nuts and leafy greens, superfoods have a wide variety and we can prepare some of the most drool-worthy dishes from them. Salads seem to be the easiestpick, not only because it is delicious with a tangy dressing on top but is a powerhouse of nutrients!

(Also Read:5 Superfoods You Can Add To Your Daily Diet)

Here's a superfood salad recipe that one can prepare at home in no more than 15 minutes! Packed with the goodness of vitamin-C rich kale leaves, fibre-rich strawberries, onion, immunity-boosting blueberries and sunflower seeds, this salad is the perfect mix of taste and health. It is topped with a citrusy-tangy dressing that is made with chia seeds- another ingredient that comes brimming with nutrients such as iron, calcium, zinc, phosphorous, magnesium, folate, B vitamins among other essential micronutrients. Balsamic vinegar and table salt adds a flavourful punch to the dressing besides the crunch of chia seeds.

This superfood salad can prove to be an excellent way to boost immunity among other health benefits. It is wholesome, tasty and perfect for a quick meal.

Find the full recipe of superfood salad here. Try it at home and let us know your experience in the comments section below.

About Aanchal MathurAanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

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Make This Superfood Salad With Berries And Seeds In Just 15 Minutes - NDTV Food

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