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If you find yourself dozing off at odd hours at odd places, you would blame it on lack of sleep. But, if you also feel lethargic all the time or after every meal, you may be suffering from the problem of chronic fatigue. There can be many factors that lead to drowsiness and fatigue. If you can't really point at any obvious reason, maybe your diet isn't as nutritious as it should be. Here are some foods that you must include in your diet or exclude from your diet to beat fatigue.

1.Refined carbohydrates like white bread and pasta may cause blood sugar level to shoot up and lead to low insulin level in the body. This can cause weakness or fatigue.

2. Avoid caffeinated drinks like tea and coffee. These drinks might boost energy temporarily but too-much consumption of caffeine can be a major cause of fatigue in the long run.

3. Processed and sugary foods are of little or no nutritional value and high-fat content in them lead to depletion of energy rather than increasing it, which other healthier foods do.

4. 60 per cent of the body of an adult human is made up of water. It is an important part of blood in the human system and also helps carry essential nutrients to the cells and flush out toxins from the body. So, keep yourself hydrated by drinking lots of water throughout the day.

5. Chia seed is a highly nutritious food. It is rich in fibre, protein, vitamin, minerals, Omega-3 fatty acids and tons of antioxidants. All these nutrients supply bouts of energy to the body.

6. Although vitamins and other supplements cannot replace the value of natural nutrition that you can get from food, there's no harm in taking these supplements if your body lacks a particular nutrient and is unable to receive it from your diet.

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

More:
Watch: 6 Diet Tips That May Help You Fight Fatigue And Tiredness - NDTV Food

Samantha Irbys new essay collection, Wow, No Thank You (Vintage Books), is an irreverent, hilarious, and vulnerable dive into the authors brain. Irby skewers herself and her daily life, whether it is her work-from-home malaise, the dangling of luxuries she cant afford, the difficulties of making friends as an adult, or her comfortable but often unsexy marriage.

The book is filled with the follies of turning 40, hauntings by dead pet cats, lunch meetings with Abbi Jacobson, going clubbing with bowel issues, and the trials and tribulations of being married to another woman in the rural Midwest. For all of Irbys wit, depression over debts, and social awkwardness, there is a deep resounding warmth in her essays, too. A hard-won empathy, a stubborn acceptance of self that invites us to join her and revel in the chaos.

We spoke with Irby about various topics, random and not-so-random, from smelling good in tax jail to Love Is Blind.

I got a D.S. & Durga candle, and you wanna talk about smelling rich? It was like $65, but it smells incredible. I think its called Big Sur After the Rain. Its the kind of thing I get and think, Im a stupid fucking person. Theyre sending actual rich people this shit for free. But it makes me feel very luxurious. This year, Im pivoting to sweatshirts. The one Im currently wearing is from Rachel Antonoff, but even my raggedy sweatshirts, I will spray some Jo Malone on them and think, this is luxury. It makes me feel like Im actually a person worthy of things. Im like, put me in Coming to America, because I am a queen. Dont tell the IRS Im on a payment plan. When they finally take me to tax jail, theyre gonna be like, You know what bitch? You smell amazing.

I came of age in the super sweet spot where you could still be homely at the club. You could not wear heels but also get in. Now, if you try to get in the club with New Balance, which is what I like to do, they are like, no bitch, get out. I spent so much of my twenties in nightclubsI wouldnt take it back. But now, Im just like, where are the chairs? Take me to the cordoned off senior section where I can just watch other people. After like five drinks, I can feel my body dying. Its a race to get home, like Cinderella. At midnight, my body goes from keeping me alive to shutting down all my organs unless I get somewhere with a bed and air conditioning. I wanna go out, but I also want to not die in a club. One of my worst nightmares is an ambulance coming to get me at the club. The lights come on and everyone looks like shit. I dont want that to be the last thing I see.

Truly the greatest invention of all time. People who are anti-phone, I dont get it. I refuse to believe there is a person who is so fulfilled by their life that they dont need any of the distractions or joys of phones.

I crossed the threshold. Facebook creates a false intimacy between yourself and people you only know on the internet, which is extremely seductive. But its not real and Facebook was the place where I felt I had to be careful. Then I created a book group and every day there was a new issue monitoring the group. I would rather walk into a lake and never stop walking or die from whatever Chlamydia is in the lake over and over like Groundhog Day, than to keep moderating a group where everyone is fighting about Young Adult fiction.

I had no other way to tell people I had crushes on them. I couldnt use my words and be rejected. It only takes one time of watching someones face crumple in horror as you reveal your crush on them. Ever since the seventh grade, I was like, okay Im never doing that again. I will only prove my slavish devotion to them by spending hours recording CDs to tapes for them. The feeling when someone made you a tape? Launch a thousand love boats right into my heart. And when youre young, it was also so cool to see what your friends were into. I would always pull out my most obscure, cool sounding songs even if I didnt like them that much. Id really be crying to Ani DiFranco, but Id be like, let me put this punk song on here.

I wanted to write an actual twenty-two-minute porn teleplay called Two Old Nuns Having Amazing Sex. But I just didnt have time, so I made fun of the trope that old broads dont have sex, but then wrote about the stuff we do. Like, I dont have to have an orgasm if I get to cancel on a lot of parties. It truly is the same rush. I want to get over this cultural myth. Everyone thinks everyone else is having more and better sex than they are. I just want to be like, no, none of us are, and its fine. Like, maybe there are people somewhere fucking all day and thats great, but over here, we read books and dont talk to each other.

You cant have gone to as much church as I had to go to as a kid and not have some residual belief. I did aura readings twice and I had an orb that the photographer said was a spirit. I am not smart enough to deny the existence of anything. I want there to be a little mystery, a little inexplicable crop circle. I feel like that makes life better and more fun.

I havent watched it because I cannot watch attractive people falling in love. I dont believe in it. Wake me up when love is ugly, or fat, or fucked up. Its very easy to be in a pod, get out of it and fall in love with someone who is conventionally beautiful. I want someone to talk to me for seven months, be ready to give me a kidney, then come out the pod and be like, oh look how swollen her ankles are, Im done, get me off this show.

I love to see a regular looking lady. I love Bernard. Regular people 2020.

Im drinking a little sip can right now. Diet Coke is the best when its crackling cold and those tiny cans stay cold for the whole can. My wife started getting them because she is for real an everyday doomsday prepper. I was like honey, you can keep getting these.

I dont ever have any on hand. Its tragic its now sold out. I am truly a hand washer. Nobody wants my sensitive doughy, writers hands to get cracked and bloody from sanitizer. It smells like a hospital that I dont mind in the hospital, but in my real life I want everything to smell like butter and Jo Malone. Put that on my tombstone when I die from Corona: I dont use hand sanitizer, Im a washer.

Originally posted here:
Samantha Irby on 'Love Is Blind' and Doomsday Prepping with Diet Coke - Interview

SYRACUSE, N.Y. During this unprecedented time in our nation, American Dairy Association North East encourages dairy farmers to share positive, science-based facts about the health benefits of milk and dairy products with consumers. The key message to remind consumers during the COVID-19 situation is that dairy products like milk, cheese and yogurt are safe, nutritious and affordable foods for all families.

Now more than ever, its crucial we share credible information from reputable sources because people are scared, and they arent sure who to trust, said American Dairy Association CEO Rick Naczi. Thats why health organizations like the Center for Disease Control and Prevention use simple, consistent messages with the most accurate information known at the time. Dairy farmers have so many great things to talk about, from the animals you raise to the nutritious, safe products you produce lets focus on that.

During this time of social distancing, social media is the best way to communicate with consumers. Kelsey OShea of Mapleview Dairy in Madrid, N.Y., shared an excellent example of how to approach the topic. View her post here:https://www.facebook.com/watch/?v=525786118314701

In less than one minute, she conveyed several important messages including:* Farms continue to operate somewhat business-as-usual* Cows are still receiving top-notch care* Farmers still supply a safe, quality product to grocery store shelves* Farm staff and employees health and safety is a priority

Consider what families are dealing with the uncertainty and confusion. Some of the information dairy farmers share could easily be misconstrued by those less informed about the dairy industry. For example, comments like farmers may have to dump milk could lead consumers to think the milk is tainted in some way, which is not true. Another example would be sharing that cows receive a vaccine for Coronavirus. Consumers could misinterpret this to mean that the virus must be prevalent in dairy cows and they should not drink milk. Again, an untrue statement.

Several social media posts have been circulating that indicate drinking milk will help people stay strong against COVID-19. Science-based research shows that a balanced diet that includes dairy is important for overall health and wellness, however, we highly caution against content that claims human immunity benefits from dairy and the protein found in dairy called lactoferrin.

Below are facts from Dr. Greg Miller, Chief Science Officer, Dairy Management, Inc.:

Further positive messages that can help bolster consumer confidence in dairy farmers, dairy farms and dairy products at this difficult time are listed below:

Dairy and Overall Wellness

Dairy foods are a source of high-quality protein because they contain the essential amino acids that the body cannot make on its own. (https://www.ncbi.nlm.nih.gov/pubmed/17403271)

Milk is good for all ages, because its the #1 food source for calcium, vitamin D, and potassium nutrients that many Americans, including children, are lacking in their diets.

Dairy and Immunity

Dairy and Food Storage

If you see friends or fellow farmers sharing unverified claims, consider messaging them privately and ask them to remove or edit the post.

Please contact Beth Meyer (bmeyer@milk4u.org), Director of Consumer Confidence at American Dairy Association North East, for further tips on communicating with consumers.

ADA North East will continue to work on behalf of dairy farmers. If you have concerns or suggestions about addressing the challenges during this time, please call 315.472.9143.

###

About American Dairy Association North East

American Dairy Association North East (ADA North East) is the dairy farmer-funded organization funded by participating dairy farmers checkoff investment to build demand and sales for milk and dairy foods throughout the local region. Representing more than 10,000 dairy farm families in Delaware, Maryland, New Jersey, New York, Pennsylvania and northern Virginia, ADA North East develops and implements local programs to drive milk and dairy sales at retail outlets and in schools. The organization also conducts consumer education about dairy through events, traditional and social media, and in collaboration with health professionals through National Dairy Council. ADA North East works closely with Dairy Management Inc., the national dairy checkoff organization, to support nutrition research, national partnerships and developing export markets for dairy to bring a fully integrated promotion program to the region.For more information, visitwww.AmericanDairy.com, or call 315.472.9143.

See the original post here:
American Dairy Association North East Offers Tips for Talking to Consumers About Dairy Amidst Covid-19 Pandemic - PerishableNews

The Nutrition Facts panel focuses our attention on calories, fat, sugar, and salt. It lists total carbohydrates, but does not distinguish between the fast and the slow carb varieties. Yet the processed starch of fast carbs represents a staggering percentage of the calories we consume. Think of hamburger rolls, pizza dough, and fries. The average American eats more than 1,000 calories of rapidly digestible starches and sugars every day, and gets 500 more from the fats and oils added to many of these products. Starch serves as the carrier for much of the fat, sugar, and salt that we ingest, and like sugar, it is converted into rapidly absorbable glucose.

All of this undermines what should have been an American success story. We became an agricultural powerhouse because of the nations abundance of fertile grasslands, ideal for growing grain, and the industrial infrastructure that refines that grain into starch. But the processed carbs that became our main food source have also proved to be a missing link between obesity and metabolic dysfunction. That story has largely gone untold. Despite all the research on nutrition and disease in recent years, the effects of inundating our bodies with a constant stream of rapidly absorbable glucosea poison hiding in plain sighthas not been well examined.

Modern processing techniques involve intense heat and mechanical forces that destroy the structure of food. In addition, food manufacturers add fat and salt to highly processed carbs to increase their palatability, making them much softer and easier to chew and swallow. We thus eat more and we eat it faster. Because the nutrients never reach the lower part of the gastrointestinal tract, hormones that should trigger signals of fullness dont get stimulated. (By contrast, less-processed foods retain their tight structure so that enzymes dont break them down completely; we can still digest the food, but may not absorb all of its calories.)

Fast carbs elevate blood glucose, and with it, insulin levels. When this happens repeatedly, especially in people who are overweight, metabolic pathways can become dysfunctional: Insulin stops working effectively, leading to insulin resistance, and eventually, diabetes and other disorders. Our bodies become intolerant to fast carbs, and by continuing to eat them, we further accelerate metabolic dysfunction.

Read: The startling link between sugar and Alzheimers

The dangers of processed carbs are amplified in an environment of positive energy balancethat is, a world in which bodies take in more calories than they burn. Historically, humans had to work hard to find food and were lucky to get enough calories to match their energy expenditures. When we burned at least as much as we consumed, processed carbs didnt present the same problemsespecially when those carbs werent as highly processed, because we didnt have industrial techniques to shatter the food matrix so completely. But today, when many of us struggle with weight and confront disorders like prediabetes or worse, processed carbs are a disaster. It is shocking, but perhaps no surprise, that only about 12.2 percent of Americans are cardio-metabolically healthy, their blood pressure, lipid levels, blood glucose, and weight falling within current guidelines, a repercussion of these changes.

Read the rest here:
The Danger of Fast Carbs - The Atlantic

As part of social distancing efforts, many Americans are stuck at home, where they're tempted to snack on junk food all day long. Here's what experts say you can do to avoid the temptation to "stress eat."

Cheat sheet: 5 tips to make telework work for your team

Jennifer Wegmann, a lecturer in health and wellness studies at Binghamton University, said, "With most people, the first thing to go when we're stressed is self-care." By self-care, Wegmann says she means things like exercise, sleep, and eating well. "We let go of those things first because we think we need to be better for other people," she said.

According to Mackenzie Kelly, a clinical psychologist at Rush University Medical Center, there's another reason why we may be inclined to ditch our healthy eating habits during particularly stressful times: Stress can cause us to crave foods high in fat or carbohydrates. As Kelly explained, stress causes the release of cortisol, a hormone, and increased insulin production, "which impacts the metabolism of carbohydrates and fats, and when that's activated, it can impact food selection."

Meanwhile, some people respond to stress by not eating, according to Debra Kissen, CEO of Light on Anxiety CBT Treatment Center. That reaction goes back to prehistoric times.

"When you're about to be eaten by a lion, and you either need to fight or take flight, it's not really efficient for your gut to be digesting food. It's a waste of energy," Kissen said. The reaction is "a prehistoric way of surviving that for a modern life crisis can be ineffective."

Wegmann said the first thing to do to address stress eating is acknowledge that stress and anxiety are causing your feelings. "Once we can acknowledge that we're afraid," we can figure out what behaviors stress is causing, Wegmann said.

One way to keep yourself from stress eating is giving yourself time between meals, Kelly said. "If people are feeling stressed or anxious, just allowing some time to pass can help," she said.

Elisabetta Politi, nutrition director at the Duke Diet & Fitness Center, recommends making "mealtimes very clear, so everybody knows there is a time to eat and time to not eat." For example, you could decide that food can only be eaten at the kitchen table or over a placemat. "Create a change of scenery, so you realize it's a different moment," Politi said.

Keeping healthy foods on hand can also help, according to Politi. While people might be afraid to buy fruits and vegetables given their shelf life, Politi said some produce items "are much less perishable" than others. Some examples of longer-lasting items, according to Politi, are bell peppers, broccoli, cauliflower, carrots, apples, and citrus fruit.

If you need a snack, Kristin Kirkpatrick, a dietitian at the Cleveland Clinic Wellness Institute, recommends nuts or chopped vegetables rather than things like pretzels, as nuts and vegetables have a higher nutrient density and are more filling. "Most pretzels, all you're getting is white flour and sodiumnot a great combo," she said, adding that you could even eat popcorn instead. "At least with popcorn, you're getting a grain."

And for those not eating enough, Kelly recommends eating something rich in calories when you do eat, like a protein shake. "It would be one thing if this was a day or two, but we're in this for a while," she said.

But in either case, it is OK to have a treat, and in fact, indulging a little can be important, according to Politi. She recommends giving yourself one treat a day and deciding in advance what it'll be and when you'll eat it. "[A]sk yourself, at what time of day do I feel most vulnerable, when I would really enjoy eating this?" she said (Miller, New York Times, 3/25; Potkewitz, Wall Street Journal, 3/23).

More:
Are you stress-eating while working from home? Here's how to break the habit. - The Daily Briefing

I get it its difficult to think about a diet in times like these. Especially one that relies and thrives on the type of shelf-stable commodities that have recently become caloric gold.

No more pinto beans. No more chickpeas. No more rice. And no more tofu? Im still scratching my head at that last one.

If youre like me, walking the aisles of the grocery store has become a depressing exercise of anxiety and uncertainty. Sometimes, youre optimistic the vegan bread you like isnt sold out.

Other times, youre wondering who in the world was so desperate for mac and cheese, theyd grab the box of vegan alternative, unknowingly about to open a packet of yellow goop that smells like a foot.

Its their loss, I suppose.

But even as COVID-19 wreaks havoc on our countrys health care system, economy and sense of safety, you dont have to give up a vegan or vegetarian lifestyle. Heres why:

As the reality of the coronavirus pandemic set in, it seems everyone in America did one thing: hoard all the toilet paper under one arm and all the doomsday-prepper-approved food in the other.

Last week, in fact, I drove around the South Hill to see what food and toiletry options were still available. A lot depends on when you get there compared to when the last shipment arrived. Unsurprisingly, Super 1, Rosauers on 29th Avenue and Safeway off 29th and Southeast Boulevard were wiped out.

But Trader Joes? When I was there, shelves held plenty of pasta noodles (and sauce). Stacks of cartons of eggs (for you vegetarians), and giant sacks of cheap rice. They even had hand soap.

Two employees were standing at the automatic doors tallying the number of people allowed in at any given time. On a Wednesday afternoon around 5:30 p.m., they were near useless it seemed the stay home, stay healthy order had worked, as the store was as empty as Ive ever seen it.

The newly opened Natural Grocers on Southwest Boulevard, too, was fully stocked, and I may have been the only shopper inside. Staff there seemed almost surprised to see me. And, yes, they had paper towels (sorry, no toilet paper).

Its no surprise that vegans tend to spend a lot of time in the produce section. And if thats the only place you visited in insert grocery store here, youd probably assume life was normal. Almost too normal.

Full displays of vegetables, fruits and berries. Some on deep discount. People, it seems, just arent interested.

And thats to your benefit. According to food and public health experts, theres little evidence to suggest coronavirus can be transmitted by food. That is, if youre cooking it.

So while its natural to feel skeptical of buying that apple (after all, anybody could have coughed on it, touched it after rubbing their nose, etc.), dont let that stop you from buying produce youd normally cook.

And you can still buy the fresh produce youd eat raw. Just wash it as soon as you get home, and remember to wash your hands (you should be doing that regularly anyway).

Its difficult, but experts agree its important to remain upright and active, within reason. While Gov. Jay Inslee has ordered us all to stay home and healthy, he still encourages us to go for walks and bike rides. Perhaps a run, even. Just do it away from others.

Continue to exercise and continue to eat a balanced diet. That includes taking a multivitamin. Anything to help your immune system function properly.

I could probably count on one hand the amount of times I ordered delivery food through Uber Eats, Grub Hub or Postmates. That all changed last week.

While I still prefer to cook even if I cant make some of my favorite recipes as easily we owe it to our local vegan eateries. Places like Rut, Cascadia Public House, Allies and Saranac Public House all have delivery options. And nearly every restaurant in Spokane has some sort of takeout option.

And when you order, please tip your driver.

Now, ignoring the previous sections, heres my parting advice: Embrace the fake.

What I mean is, you know that section of the freezer filled with all sorts of vegan frozen goodies? The fake chicken nuggets? The fake bacon (facon?). Or farther down, the nondairy ice cream?

Well, if all else fails, indulge yourself. It seems to be just about the only thing not completely sold out across the board. Itll probably make you happy, too.

And while I wouldnt recommend eating it for every meal, its perfectly OK to fry up a Morningstar hamburger for dinner. Yes, its processed and filled with sodium. But life is weird for all of us right now.

Live a little.

Follow this link:
Powered by Plants: Navigating these dark times as a vegan or vegetarian - The Spokesman-Review

Im finally going to have some time to read! If youve thought that in the last couple of weeks, then youve clicked on the correct link. You might not be able to clock up as many miles as usual during the UK lockdown for the coronavirus pandemic, but this doesn't mean you can't read about the noble art of putting one foot in front of the other.

So, if you are looking to get stuck into a book, here are our top 15 books about running to read in isolation.

1What I Talk About When I Talk About Running

In this memoir, celebrated author HarukiMurakami looks at his life through the lens of running. He reflects on how running has changed his life and his writing, and providesanecdotes of the many races hes taken part in including a 100km ultramarathon.

2Jog On: How Running Saved My Life

Jog On is about the positive impact that running can have on your mental health. Bella Mackie ended her twenties struggling with the heartbreak of a divorce and the underlying mental health problems that caused her anxiety and depression. Then she started torun and things started to change. Through this book, Mackie shares her experience with funny, moving and motivational stories that will help you want to get out there.

3Your Pace or Mine? What Running Taught Me About Life, Laughter and Coming Last

Summersdale Publishersamazon.com

Lisa Jackson started running when she was 31 and since then shes ran more than90 marathons. In this book, Jackson tells her story and the story of the people she has met during this time, from tutu-clad fun-runners to 250-mile ultrarunners. She writes about the importance of embracing the beauty of running whether you are a complete beginner or a veteran, saying that running isnt about the time you do but the time you have.

4Eat and Run: My Unlikely Journey to Ultramarathon Greatness

Scott Jurek was a dominant force in the early days ofultrarunning, winning the prestigious Western States 100 seven years in a row, from 1999-2005. And he did it all on a vegan diet.In Eat & Run, he tells us about his life and career, growing up hunting, fishing and cooking meat every day, beforebeginning his ultrarunning career and vegan diet. In this book, you will find inspiring stories alongside Scott's favourite vegan recipes.

5Running Like a Girl

6.99

Running can be brutal. Weve all been there and, even if we dont want to admit it, we all have those days when you get out there, start running and just hate it all the way. In Running Like a Girl, Alexandra Hemingsley talks about her experience trying to get into running and how awful, especially at the beginning, it can be. This honest, fun and inspirational book will help you to understand that its OK to hate exercising you just need to keep at it and find new ways to motivate yourself.

626.2 Miles to Happiness: A Comedians Tale of Running, Red Wine and Redemption

A book about running written by a comedian:what could be better? RW columnistPaul Tonkinson set himself the challenge to beat the three-hour mark at the London Marathon. In this book, he tells us about his adventure training for it, but also the troubled upbringing that inspired him to run in the first place. Full of wit and hard-won wisdom, Tonky's book will inspire and amuse in equal measure.

7Feet in the Clouds: The Classic Tale of Fell-Running and Obsession

6.81

Feet in the Clouds is a celebration of the obscure Northern sport of fell running, the ancient art of running very quickly up and down a hill ormountain.In this book, Richard Askwith explores the characters, history andrituals that make fell running so special. Alongside interviews with some of the greats of the sport, such as 'Iron' Joss Naylor and Billy Bland, Askwith details his own attempt to complete the gruelling Bob Graham Round, a gruelling 66-mile route in the Lake District that must be completed within 24 hours.

8Fat Man to Green Man: From Unfit to Ultramarathon

amazon.co.uk

Ira Rainey used to be overweight and unfit, and it wasnt until one of his friends was diagnosed with terminal cancer that he realised he needed to drastically reassess his lifestyle.Through humorous and emotional anecdotes, Rainey tells us this story, culminating in an attempt at the Green Man ultramarathon.

9Running with the Kenyans: Discovering the secrets of the fastest people on earth

Adharanand Finn grew up in the English countryside and had always loved running. He started out following a career in journalist but, by his mid-thirties, realised that he still wanted to know how good a runner he could be. So, he moved to Kenya to learn from the best runners in the world. In this book, he tells us about his experience running with the Kenyans, following his dream and what we all can learn from the worlds greatest distance runners.

10Born to Run: The Hidden Tribe, the Ultra-Runners, and the Greatest Race the World Has Never Seen

7.72

Christopher McDougall started this book to find the answer to a simple question: why does my foot hurt? To do so, he ventured to find the worlds most secretive distance runners, the Tarahumara Indians of Mexicos Copper Canyons. In this fast-paced running classic,McDougall discusses theTarahumaras unorthodox runningtechnique, why he believes modern-day running shoes are injuring people,and how he turned himself from an injury-prone plodder to someone capable of completing a50-mile race through the Copper Canyons.

11Ultramarathon Man: Confessions of an All-Night Runner

8.19

In this memoir, we hear the story of Dean Karnazes, an ultrarunner whos taken his passion for running to the next level. To raise awareness of youth obesity and urge Americans take up running and exercise, he ran 50 marathons, in 50 states in 50 days. Karnazes also went on to262 miles in one go, the equivalent of 10 back-to-back marathons. In this book, he answers some of thequestions he routinely gets asked. Chief among them:Are you insane?

12Grit: The Power of Passion and Perseverance

A psychologist looks at the achievements of less gifted people and finds that passionate persistence, aka grit, is their secret to victory. In this book, we learn the science behind 'grit' and the practical things you can do to find yours.

13Once a Runner: A Novel

US$10.23 (40% off)

In this book, John L. Parker, Jr. tells the story of Quenton Cassidy, collegiate runner at the fictional Southeastern University, who dreams to run a four-minute mile. But when he is about to reach his dream, he is suspended by the track team for getting involved in an athletes protest against the Vietnam War. Quenton decides to retreat into the countryside, under the tutelage of his friend and mentor Bruce Denton, and train for the race of his life. Originally published in 1978, this book is a masterpiece of running literature that any runner should read.

14This Mum Runs

7.37

This is the story of Jo Pavey RW contributing editor,mum andfive-time Olympian who won the 10,000m at the European Championships after having given birth just eight months before. Shes been called Supermum, but in this book, Pavey talks about her experience as just the same as every mother juggling a working life and a family. A heart-warming and uplifting book.

15Never Wipe Your Ass with a Squirrel: A trail running, ultramarathon, and wilderness survival guide for weird folks

9.85

A guide to the deepest secrets of trail running and ultramarathons. Runner Jason Robillard offers tips and tricks to running in the wilderness (including the sage advice to never wipe one's ass with a squirrel). Equal parts funny and practical, it's an entertaining guide for runners looking to embrace their wild sides.

View original post here:
15 books about running to read when in lockdown - Runner's World (UK)

UGA expert recommends following well-established guidelines

With the novel coronavirus dominating the news, a lot of misinformation has been circulating about immune boosting diets that can supposedly ward off infection.

Everything from loading up on vitamin C to blueberries and other foods, drinks and vitamins has been lauded on social media and elsewhere as some sort of miracle fix.

The truth is, they probably wont do what some so-called experts claim.

If only it were that easy to boost your immune system through diet, said Emma Laing, clinical associate professor and director of dietetics in the University of Georgia College of Family and Consumer Sciences. Any food or supplement marketed to do so, such as vitamins, herbs, essential oils, juice cleanses or natural health products, is not evidence-based.What we do know is that our diets can support our immune system so that its able to do its job that is, defend against disease-causing microorganisms and prevent infections.

Laing urged consumers to be leery of marketing gimmicks and other unproven claims.

Though some misinformation being shared might be with the best of intentions, my fear is that those feeling vulnerable and scared will be taken advantage of if they buy into claims that a product or service purports boosting immunity through diet, she said.

Here, Laing provides some tips about what people can do to help support a healthy immune system.

How does diet interact with our immune system?

Our immune systems are sophisticated in the way that the nutrients we eat interact with organs and cells in the body. Consider this system as not a single part of the body, but one that includes white blood cells, antibodies, bone marrow, the spleen, the thymus and the lymphatic system all working together to stay balanced. If you were somehow able to boost or force your immune system to perform above and beyond its normal functioning, you would be disrupting this balance.As an example, having an overactive immune system could lead to developing an autoimmune disorder where your bodys own tissues are attacked. This is obviously not what youre aiming for when choosing foods that support immune health.

What dietary changes would be helpful in supporting immune health?

To support the optimal function of your immune system, focus on consuming foods that support a healthy digestive tract, such as a variety of fruits, vegetables and whole grains. Lean proteins and fat-free or low-fat dairy products are also part of an eating pattern that promotes health as set forth by the Dietary Guidelines for Americans: https://www.hhs.gov/fitness/eat-healthy/dietary-guidelines-for-americans/index.html. If you have trouble meeting these recommendations, its OK to take a multivitamin and mineral supplement, but be wary of single-nutrient products that come in large quantities or mega-doses.With respect to nutrition, consuming anything above target recommendations is not necessarily better for your health. Just like aiming for a healthy diet, engaging in regular physical activity, obtaining sufficient sleep, taking steps to quit smoking and managing stress also contribute to general good health and therefore to a healthy immune system.

What are some trusted resources for diet and food safety questions?

The Academy of Nutrition and Dietetics shares helpful resources on their coronavirus (COVID-19) pagehttps://www.eatright.org/coronavirusregarding food safety concerns, access to food, and supplements and claims for cures. Also visit UGAs National Center for Home Food Preservation athttps://nchfp.uga.edu/.

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Be leery of 'immune boosting' diets and pills - University of Georgia

Photo-Illustration: Megan Paetzhold. Photos: Getty Images

Last week, New York and Grub Street asked some of our favorite past Grub Street Diet subjects to keep one-day diaries of what they eat while self-quarantining, which well be running over the next few days. Here, the author, chef, and host Samin Nosrat walks us through the way she spent Monday, March 23.

The truth is, I havent been eating the way I usually do since the stay-at-home order started. I havent zeroed in exactly on what is different, but I dont have the same sort of appetite as I normally do, and I am craving a lot less sugar and fewer snacks than I normally eat. Even though I spend a lot of my time thinking about what I want to cook later in the day, or the following day, I dont really feel all that excited about eating.

Upon waking up, I took my antidepressants always crucial, but especially so these days!

I wasnt very hungry for breakfast, so I made a milky, cardamom-y cup of coffee, sat in my heated garden chair, and watched a pair of titmouses titmice? work on the nest theyve been building in my garden for a few weeks.

I came in and continued to sip the coffee while I listened to the first draft of Home Cooking, a new podcast Im working on with my friend Hrishikesh Hirway, and found myself pleasantly surprised by how little I hated my own voice.

After some puttering in the garden, I walked a few blocks to see my friend Elazar Sontag, who just got back to Oakland from Brooklyn. Hed posted on Instagram that he had made cookies and had left them out for neighbors on his stoop. My pup, Fava, foraged for treats on the steps, I sat at the bottom, and Elazar stayed at the top while we had a nice check-in, and I grabbed a cookie to eat at home: gluten-free oatmeal raisin with a big melty piece of chocolate on top. Perfectly baked, so nice!

I caught up on email, talked to Hrishi, took a nap, tried to watch St. Elmos Fire (good music, bad movie), and finally decided to heat up some of yesterdays baked beans (which were essentially half-bacon). I spread them on a piece of toast and ate a Persian cucumber and drank a huge glass of water alongside it all.

I worked in the garden some more mostly weeding and then, as it started to get cold, I came inside and made myself a pot of soba tea, which is so warming and delicious. I finished reading, for the second time, my friend Jon Mooallems beautiful new book, This Is Chance, which left me with a warm and fuzzy feeling inside, and I decided to start a pot of congee for dinner.

I mixed chicken stock Id made the week before with Kokuho Rose short grain rice in a pot with some sliced ginger, a few cloves of garlic, a generous pinch of salt, and a splash of fish sauce. I let that simmer for about four hours. In the meantime, I realized I was out of peanuts, so I took Fava for a walk to the corner market to get some.

When it was time to eat, I realized I hadnt had any vegetables all day, so I boiled a bunch of broccolini from the farmers market and ate that alongside my congee, which I topped with cilantro, chile crisp, and chopped toasted peanuts. I also fished a sparkling passion-fruit drink out of my fridge. My friend Greta Caruso sent it to me. Its a slightly evil, very delicious prototype she is testing for a premixed cocktail (I couldnt tell there was any booze in there!). I drank that alongside my porridge while Fava ran zoomies around the living room.

*This article appears in the March 30, 2020, issue ofNew YorkMagazine.Subscribe Now!

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Samin Nosrat Quarantines With Congee and Cookies - Grub Street

Now that we're in dystopia, my diet is like a menu from a women's magazine from the old days--for young women who wanted to lose five pounds. They seemed like a good idea--but the food was so skimpy. And no one could stay on diets like that for more than a meal. Or two.

But now, eating a daily diet that an editor at Glamour may have written up in 1966 provides structure. And the ingredients are easy to get at Trader Joe's. And are probably good for resisting invasive invisible little fairy-dust-like Corona viruses, if they happen to get into your mouth, eyes or nose via your own unwashed hands, and multiply by hijacking the DNA in your lungs.

So the following is typical of what I'm eating these days; and very typical of how those diets were in the old magazines.

Breakfast: oatmeal, fresh berries, half-banana and coffee (I use 1/2 and 1/2 or even heavy cream but the original diets would have only allowed skim milk)

Midmorning snack: a slice of whole wheat toast with peanut butter (I use the kind with nothing but peanuts and salt)

Lunch: another slice of whole wheat toast with mayonnaise and sliced cold chicken (from last night's nicely roasted chicken), two slices of tomato and an apple for dessert

Dinner: a small salad of butter lettuce, grape tomatoes, a green onion and dressing of choice; a 2-egg omelet with asparagus, smoked salmon, onion (white or red), cheddar cheese and a fresh orange, cut in quarters

Bedtime snack: two squares of dark chocolate (this wouldn't have been on the menu back then because no one knew about it yet) and a cup of tea with lemon and sliced kiwifruit

I think about this kind of food all day. Because it's pretty much the only thing that requires planning now. Because I have to make sure that the refrigerator is stocked and that all the items are there. I can't go to the store any more than absolutely necessary. I probably shouldn't go at all.

No more dinners out before plays or concerts, obviously; or lunch meetings where lunch is provided; or brunch with girlfriends who want to get together to chat; or stops at fast food places where I love their salads and sandwiches and almond croissants and brownies.

It's just me and my food and turning on the dishwasher every day with a full load. I stopped doing that about the time menopause struck, never looking back or caring. Because of the rise of meals on the go, meals cooked by someone else and meals that only money could buy--all prepared. I only turned my dishwasher on every two weeks to wash coffee cups.

So I read this terrific article last night that a friend shared on Facebook about a couple who lives in New York. He's a chef at thetwo-Michelin-star Atera. And he's off work since dystopia struck. She's a prolific freelance writer and she's moved in with him for the duration. They don't live together ordinarily. She lives Uptown and he lives south in another Manhattan neighborhood in a very small apartment with one window that faces a wall. It's dark and cramped and he stores cooking tools all over the place.

In normal times, he doesn't like to cook on his days off. So unless she goes to his restaurant she never eats what he makes. While she's there with him, he's decided to cook for her every day. Gorgeous, interesting, delicious things that you can read about here. And see pictures of, too.

And I realized that their life, like mine now, is structured by food. By the basic building blocks of life that keep us alive and help us stave off disease. By the same nutritional components that I studied in college (BS in Community Health, 1971), and in graduate school (MS in Public Health, 1972) and that have stood upon my shoulders, whispering tips for decades. During many of which I paid no attention.

There were other times, when food was really important, particularly during my first marriage, where we bought all the kitchen accoutrements of our generation and tried making fancy things together--like paella and fondue and crepes.

Speaking of the day we made crepes, that was the day we invited his grandmother and great aunt to come over and partake. It was a hot day, and I had no idea that you had to put your mixing bowl and beaters--and even the little carton of whipping cream--in the the refrigerator for a while before beating.

And I beat and beat and beat and basically made very soft butter. And Tim's grandmother said, "Oh, honey, that's what happens when you get nervous and you want to make everything perfect for guests--you make 'company cream.'" I got the joke right away. But few people who I've told that story to over the last 45 years ever seemed to.

But that was before we were in dystopia.

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We're in dystopia and it's back to the basics with food - ChicagoNow

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