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Between winning American Idol and now, Carrie Underwood has learned plenty about eating healthy. Underwood, who just launched her Find Your Path book and fit52 app, previously opened up about how painful people's comments were about her weight, while she was on Idol. Although painful, and untrue, the remarks started Underwood on a path to finding true health, which she is now sharing with others.

"I've seen crazy diet suggestions, and I've tried some that are entirely unsustainable," Underwood told PARADE. "No, I'm not going to puree my own peas or make my own hummus. They have it at the store. You know what I do? I eat microwave burritos multiple times a week because they're easy. It's about finding those solutions and doing your best."

Underwood also admits she still struggles in one area: allowing her body to rest. While she promotes taking time for yourself in Find Your Path, it's an area she acknowledges she still needs to work on in her own life.

"Sometimes moments do need to be wasted," Underwood conceded. "You need to take a breath and stop. That is an area of self-care that I am awful at."

The 37-year-old is very task-oriented, which is why she has a difficult time allowing herself to unwind.

"Relaxing is so hard for me. If there's one thing I do not do, it is waste a moment," Underwood said. "Nobody else notices, but I feel personal satisfaction setting and meeting goals."

Underwood may not allow much time for herself, but she does make time with her family, including 5-year-old Isaiah and 1-year-old Jacob, a priority.

"We have dinner together six nights a week," Underwood revealed to PEOPLE. "I feel like that's something really important. What my husband and I talk about more than anything is how to make sure our children have a 'normal' childhood. That's hard with this particular life."

She also prioritizes time with Fisher, while her children are sleeping, starting the day by themselves, and ending the day with a few mindless shows.

"Mike and I sit on the couch and catch up and watch The Bachelor or The Walking Dead," Underwood shared. "That's my balance, work hard and then veg."

Photo Credit: Getty / Barcroft Media

Read more here:
Carrie Underwood Admits to Trying a Few Crazy Diets in Her Quest to Be Healthy - PopCulture.com

Kate Nye knew for a long time that she wanted to be an Olympian. Growing up a gymnast, she said, she naturally had "this fascination about the Olympic Games." At age 15, though, injury and surgery led her to give up on gymnastics and fall into a self-described athletic limbo. "I didn't really know where I fit in since that was the only sport I did for so long."

Nye started doing CrossFit to stay in shape, and her coach nudged her into competitive weightlifting. In her first national competition, the Youth Nationals in 2016, Nye ended up earning a bronze. "That's when I kind of realized," Nye said: though she enjoyed CrossFit, she knew she was more "messing around" with it. "I had an actual talent in weightlifting." She started competing seriously and ended up falling head over heels. "I fell in love with the training and competing, and it was the best decision I've ever made."

That's no exaggeration. Nye holds all of the American records at her 71-kilogram weight class and is a 2019 world champion in both types of Olympic lifts, snatch and clean & jerk, as well as total, which is derived by combining a lifter's successful lifts in a single competition. In 2019, she also became the first American to be named the Best Woman Lifter of 2019 by the International Weightlifting Federation.

Now, Nye has her sights set on making the 2020 Olympic weightlifting team, which means she needs to up her game even more. Literally: Nye's normal 71 kg division isn't offered at the Olympics. Instead she'll be going up to the 76 kg class, which means she's working to gain weight through her diet while keeping up her strength in training. Nye talked to POPSUGAR about what that looks like, from the gym to the kitchen, and how she's staying focused on making it to Tokyo in a few short months.

Nye works out six to eight times a week in a combination of three different kinds of workouts: strength, technique, and accessory lifts. Strength-wise, she works on getting stronger through squats, deadlifts, and pressing. "We're usually doing a cycle of squats," Nye explained. "Maybe front squats, maybe back squats, maybe high-volume, maybe low-volume. The core of it is the strength aspect." (The "front" and "back" refer to where you hold the barbell: with front squats, the barbell is across your chest; during back squats, you hold it behind your head and across your shoulders.)

For technique work, Nye finesses her form in the two competitive lifts: the snatch and the clean & jerk. The snatch requires the lifter to heave the barbell up from the ground and over their head in a single motion, starting in a squat and coming to a stand. (Watch Kate set a junior world record in the snatch here.) In the clean & jerk, lifters use two motions to get the bar over their head, first lifting the bar from the floor to a front-racked squat and stand ("the clean") and then shifting the bar overhead ("the jerk"). Here's what a clean & jerk looks like. Still with us? "We're doing usually tons of variations to fix technique problems I have" in both lifts, Kate explained.

You might not do snatches or clean & jerks in your everyday weights workout (although they probably sound familiar if you're a CrossFitter). The accessory work that Nye does to "strengthen the little muscles," though, will sound familiar: Romanian deadlifts, single leg squats, and overhead presses.

Last but not least: core work. "Since I was a gymnast, I know every ab exercise ever made," Nye joked. Her current favorite is the dead bug, a move that targets the full core and works on stabilization at the same time. "They're kind of fun and not very intense, which is good for me."

Diet-wise, Nye focuses on eating intuitively. "I don't track anything. I eat what I need as an athlete." She gets six to eight ounces of protein in every meal, usually ground beef, chicken thighs, and sausage. "I eat protein that has more fat in it, since I'm not cutting weight," Nye explained. She'll add a couple cups of carbs as well as veggies. Well, "We try to do veggies. We need to work on that!" she said. For a healthy fat, Nye said guacamole is her go-to. She avoids protein powder and said she tries to keep her diet "as whole as possible."

From diet to training to her mental health, all of Nye's focus is on making it to the 2020 Summer Olympics. In order to get there, she said, "you've got to do the work to max potential. I think that's the best way to put it. You've got to keep striving for that next kilogram on the barbell."

To learn more about all the Olympic and Paralympic hopefuls, visit teamusa.org. The Tokyo Olympics begin July 24 on NBC, and the Tokyo Paralympics begin Aug. 23 on NBC.

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The Workout Routine and Intuitive Diet of a CrossFitter Turned World Champ Weightlifter - POPSUGAR

New York, March 13, 2020 (GLOBE NEWSWIRE) -- Reportlinker.com announces the release of the report "Ketogenic Diet Market: Global Industry Analysis, Trends, Market Size, and Forecasts up to 2025" - https://www.reportlinker.com/p05874283/?utm_source=GNW 4% over the forecast period from 2019-2025. The study on ketogenic diet market covers the analysis of the leading geographies such as North America, Europe, Asia-Pacific, and RoW for the period of 2017 to 2025.

The report on ketogenic diet market is a comprehensive study and presentation of drivers, restraints, opportunities, demand factors, market size, forecasts, and trends in the global ketogenic diet market over the period of 2017 to 2025. Moreover, the report is a collective presentation of primary and secondary research findings.

Porter's five forces model in the report provides insights into the competitive rivalry, supplier and buyer positions in the market and opportunities for the new entrants in the global ketogenic diet market over the period of 2017 to 2025. Further, IGR- Growth Matrix gave in the report brings an insight into the investment areas that existing or new market players can consider.

Report Findings1) Drivers The rising number of obese people worldwide The growing number of health-conscious people Diverse health benefits associated with the ketogenic diet2) Restraints The ketogenic diet has side effects like muscle cramps, nausea, and others3) Opportunities Various innovative new product launches in keto diet products

Research Methodology

A) Primary ResearchOur primary research involves extensive interviews and analysis of the opinions provided by the primary respondents. The primary research starts with identifying and approaching the primary respondents, the primary respondents are approached include1. Key Opinion Leaders associated with Infinium Global Research2. Internal and External subject matter experts3. Professionals and participants from the industry

Our primary research respondents typically include1. Executives working with leading companies in the market under review2. Product/brand/marketing managers3. CXO level executives4. Regional/zonal/ country managers5. Vice President level executives.

B) Secondary ResearchSecondary research involves extensive exploring through the secondary sources of information available in both the public domain and paid sources. At Infinium Global Research, each research study is based on over 500 hours of secondary research accompanied by primary research. The information obtained through the secondary sources is validated through the crosscheck on various data sources.

The secondary sources of the data typically include1. Company reports and publications2. Government/institutional publications3. Trade and associations journals4. Databases such as WTO, OECD, World Bank, and among others.5. Websites and publications by research agencies

Segment CoveredThe global ketogenic diet market is segmented on the basis of product type, and distribution channel.

The Global Ketogenic Diet Market by Product Type Fruits and Vegetables Beverages Nuts and Seeds Poultry and Eggs Meat Seafood Other Products

The Global Ketogenic Diet Market by Distribution Channel Online Channels Retailers Supermarkets and Hypermarkets

Company Profiles Ample Foods Inc. Danone S.A. Keto and Company Ancient Nutrition Abbott Nestle S.A. Love Good Fats Perfect Keto Zenwise Health Pruvit Ventures, Inc. Other Companies

What does this report deliver?1. Comprehensive analysis of the global as well as regional markets of the ketogenic diet market.2. Complete coverage of all the segments in the ketogenic diet market to analyze the trends, developments in the global market and forecast of market size up to 2025.3. Comprehensive analysis of the companies operating in the global ketogenic diet market. The company profile includes analysis of product portfolio, revenue, SWOT analysis and latest developments of the company.4. IGR-Growth Matrix presents an analysis of the product segments and geographies that market players should focus to invest, consolidate, expand and/or diversify.Read the full report: https://www.reportlinker.com/p05874283/?utm_source=GNW

About ReportlinkerReportLinker is an award-winning market research solution. Reportlinker finds and organizes the latest industry data so you get all the market research you need - instantly, in one place.

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Global ketogenic diet market is expected to grow with a CAGR of 5.4% over the forecast period from 2019-2025 - Benzinga

NewsEnvironmentMadeleine Cuff meets the individuals rationing everything from showers to sausages to meet strict, self-imposed carbon budgets

Friday, 13th March 2020, 8:45 pm

After speaking to them all I decided I had to give a carbon diet a go. I start out with the aim of targeting the one tonne a year, which gives me a daily budget of 2.74kg of carbon to play with.

But I quickly realised Ive blown my days budget just going into the office. The return journey, which involves a train and tube ride each way, adds up to about 3.6kg of emissions. Add my morning shower into the mix, which is about six minutes long and 180g of carbon, and Ive already overshot by an entire kilo.

Thats just the start. As a journalist, I spend most of my day firing off emails, talking on the phone, and researching stories on the web. All that data use adds up to just over 1kg of carbon. Im vegetarian, so breakfast, lunch and dinner only add up to about 1.3kg of carbon. It could go a bit lower without the cheese, but not by much.

At home, I have a renewable electricity supply. But my gas heating is coming on for about three hours a day at this time of year, clocking up 1.8kg of carbon, and washing up after dinner eats up another 540g.

Could you live on a low carbon diet?

All in all, I blow way past the 2.7kg target, hitting 8.5kg for the day. That doesnt even include regular tasks like running a load of laundry. And the strange thing is that the things I counted as green, like using a reusable coffee cup, actually have very little impact on my carbon footprint. If I want to go ultra low carbon, it will take more than avoiding plastic waste.

The next day I try again. I turn off the heating and survive with just a hot water bottle. I trim my shower down to three minutes. But Im too scared to cycle through London traffic to work so I still get the train, and I still have to do my job, so my data use stays the same.

Still, I shave about 1kg off my daily total. If I replicated that for the whole year, Id be living a 2.7 tonne lifestyle. Not bad.

But if I adopted a long-term carbon diet I would quickly run into some polluting problems. Although I have cut down on how much I fly, I still do jet off a few times a year for work and holidays. That would have to go.

Meanwhile, my parents live down in Cornwall, so I criss-cross the country quite a bit on trains to stay in touch. Those visits would be tricky, even on a 2.5 tonne budget for the year. But if Im honest, Im not sure if I would ever be willing to give them up.

Living on a carbon diet shows that personal choices like how much heating you use, what you eat, and how you travel, are a major factor in how large your carbon footprint gets. But its also a reminder that for most people, the carbon impact of going to work or heating their home is beyond their control. To go ultra low carbon, well need to change systems like what powers our buses and trains, as well as our lifestyles.

Meet the carbon dieters

Rosalind Readhead, climate activist and independent London Mayoral candidate, London

Living on one tonne of carbon for the year, starting September 2019

Six months ago I started an experiment to live on one tonne of carbon for the year, the amount experts think should be the global per person average from 2050. That breaks down to a daily carbon budget of about 2.7kg a day.

What really surprised me was the carbon impact of public transport. I live in London, and going to Oxford Street and back on the tube is 900g. That is really taking up a hefty amount of my daily budget. So Ive been walking and cycling a lot more.

When I started the lifestyle in the autumn it was great because it was harvest time. I was eating virtually all plant-based food and having really good food. But as it got into winter the tomatoes go, the peppers go, and it became more stressful.

Some of the vegans have really come down hard on me because Im not completely vegan. But I had to have some cheese in my life. I have worked out that 25g of cheese, if the rest of my meal is plant-based, is doable. And Ive my milk consumption down from four pints to two pints a week.

After a month or so of researching you get an instinct for judging how many grams of carbon something is. Its a bit like calorie counting. And anything you can pick is a carbon freebie. I have a quince tree in the garden which did quite well this year, and every quince I pick off that tree is a carbon freebie.

Im halfway through the experiment and Ive been through quite a long winter. If I was to do this project for the long term, I would need to upgrade my heating system, as I cant really use it at the moment. Im using the showers at my local lido to wash three times a week, and limiting how much heating I use to do the washing up.

The first thing I will want to do at the end of the year is get out of London. I might have to break my budget because I think it will be really hard to spend the whole year here. I want to go to the beach in Devon this summer. I can get there by public transport, but I worked out that getting there is about 12 or 13 days of my budget. We really need to decarbonise public transport.

Lloyd Alter, Design editor of Treehugger.com, Toronto, Canada

Living on an annual carbon budget of 2.5 tonnes since January 2020

A lot of people say personal actions doesn't matter because it's all the big corporations, the electrical companies, giant conglomerates that are putting out all the carbon. But we are their customers! We are buying what they are selling.

For my low-carbon year I very quickly decided that I wouldnt count every cup of tea and every latte. All of those things are really rounding errors.They dont ultimately make a huge amount of difference

The three big items are housing, food and travel. A few years ago I downsized significantly, I cut my house into a duplex and I live in the ground floor and rent out the upper floors. I cycle almost everywhere, and hardly ever eat red meat - although my son is a cheesemonger so that makes cutting out cheese tricky.

My big lesson from my first month of doing this was that its a bit elitist. You can only do this kind of thing if you are lucky enough that you can work from home. That you are rich enough that you can buy a nice e-bike like I did. If I had a normal job downtown, it would be impossible for me to do.

But it hasnt all gone to plan. I had to fly to New York last month to meet the new owners of the website where I work. Basically it was equivalent to 31 days of my carbon budget. And last week my daughter had a birthday party and her husband cooked steak. I havent had steak for months, and just that meal blew two days worth of carbon budget. These are really hard choices that we all have to make.

I couldnt even possibly get close to doing one tonne. Ive picked a target at 2.5 tonnes, that basically if you dont drive, you dont fly, you dont eat red meat, and you dont live in a vast house in the suburbs, then you can actually accomplish it.

Peter Kalmus, climate scientist, California

Living on two tonnes a year

In 2009 I looked at my own emissions. Before I sat down and ran the numbers I had no idea that flying was going to be the dominant source of my emissions. I was flying a lot because I was a scientist and was going to lots of conferences and meetings, and it added up to 75 per cent of my emissions.

Back then my annual emissions added up to about 20 metric tonnes. Im now living on two tonnes a year of emissions.

The main change for me was to stop flying. My last flight was in 2012. I got on the plane and it felt really wrong, I felt like I was stealing from my kids. But if there were carbon free planes I would definitely start flying again

The second biggest change was to switch from a regular diet to a plant-based diet, which I did in stages. That was pretty easy for me.

And I dont drive in fossil fuel cars anymore because it feels really gross to me. But thats easy now because electric cars are available. We have a Tesla and a Nissan Leaf at home.

We use 100 per cent renewable electricity, which just means that our electricity bill is a little higher every month. We do still use natural gas. Thats something that I havent managed to fix yet, although I have plans for using heat pumps which run on electricity.

The further down you go the harder it gets. I have found it quite easy to go to two tonnes per year. To cut that in half again would be very difficult. You could do it, but you're going to be in your own little world and other people are going to think that you are a bit of a nutter, and they wont follow you. So I dont advocate for people to go crazy to try to go down to one metric tonne a year or even lower than that.

You can get obsessed about this. The point is that we need systems change. We need collective change. By reducing our own footprint we express emergency, and that I think helps push for collective change that we need.

Read more from the original source:
Carbon diets: Meet the people living ultra low-carbon lifestyles and cutting down emissions - inews

Alyssa Gray/ Getty Images

If you're still going strong with that New Year's resolution to stay fit, (1) good for you and (2) you might need help introducing protein powders into your routine. There are various reasons to drink protein shakes, but they're most commonly used as a breakfast drink or meal replacement and after a workout to aid with muscle repair. When you have enough protein in your diet, it can help your metabolism, reduce your appetite, and help you lose some weight. Our keto-friendly recipes are obviously amazing, but when you're on the go and need something filling quick, protein shakes can do the trick.

The challenge is that there are so many different kinds of protein powders to choose from which makes it difficult to figure out what the best option is for you. It's even harder to decide if you're following a specific eating plan like the keto diet, but that's where we come in! We looked into all of the best keto-friendly protein powderslow-carb and low-sugarso you don't have to do the research and can focus on keeping on track with your goals. We got you!

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3KetoLogic Keto BHB Go

This is NOT a drill:This shake is flavored just like the red, white, and blue popsicles you used to love to eat over the summer. It also helps boost ketones and fuels performance, and is said to be a great energy lift to battle amidday slump.

4ALOHA Organic Vanilla Plant-Based Protein Powder

Aloha's vanilla flavored protein is plant-based and has a smooth taste. One serving of this powder has justthreegrams of sugar and six grams of net carbs.

5Amazing Grass Protein Superfood

If you want a supe- sweet flavor, this Amazing Grass Protein Superfood comes in a rich chocolate that's vegan and packed with 20 grams of protein and only threegrams of net carbs at zero sugar per serving.

6Sunwarrior Classic Protein Powder

If you don't have an affinity toward a specific flavor, this Sunwarrior protein powder comes in "natural" flavor, which is good for those that get tired of sweet tastes easily or have other food allergies. It has no added soy, dairy, GMOs, sugar, or gluten and is vegan. Each serving yields just 100 calories.

7Keto Cheesecake Shake

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The Keto Cheesecake Shake is made from real cream cheese powder which helps you get in a healthy 15-gram serving of fats you need for your macros. Mix this powder in with some water and stir thoroughly, and it will literally taste like a slice of cheesecake in a cup. And before you ask...it comes in a pumpkin spice flavor, too.

8Kiss My Keto Protein Powder

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If you plan to use your protein powder tosatisfying your sweet tooth without breaking your ketosis, look no further. This protein powder is birthday cake-flavored and checks in atone gram ofnet carbs. You should note that this one has ninegrams of protein, which is less than some of the others, so it may not be the ideal option if you're looking for something super-filling as a meal replacement.

9Keto K1000 Electrolyte Powder

$34.95

This fruity raspberry lemon powder is ideal for replenishing your body after an intense work out. Drinking this after exercise will help you rehydrate and can even fight off cramps because of the included potassium.

10Vaxxen Labs Keto Whey Protein Powder Blend

Keto1 Protein has added collagen peptides, which help with anti-aging and reducing body fat. With just 15 grams of protein, you can get this powder in chocolate peanut butter and coconut strawberry creme cake flavors.

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These Are The 10 Best Keto Protein Powders - Delish

5 min read760 views and 75 shares Posted March 13, 2020

Just because the business carries her name doesnt necessarily mean that shes the bread winner. But Sandi Smith is definitely someone youd like to break bread with.

All puns aside, Smith is a master bread maker, and because she is, she can craft her breads pretty much the way she sees fit. Smith chooses to do so with her customers in mind.

Not only does she make breads with a personal touch, Smith makes breads that are healthy, tasty, and good for you. As trite as it may sound, Sandis Breads is in the people business.

For me, the most rewarding part of the business is the customer interaction, said Smith. Its wonderful to see people come in and enjoy what were producing. All week long were working and working, but we get feedback on the weekends. We have a strong, regular, loyal customer base. They know us. A community has been built and relationships have been formed. The key to success for small businesses are relationships.

Were committed to bringing an exceptional product to the public, one they cant get anywhere else, continued Smith. We believe we are bringing good food to people that they can enjoy. Youre not going to find our product anywhere else, and we like people. The relationships we have with our customers are important.

It is no coincidence that Sandis Breads is also locally-owned and family-operated.

Smith and her husband Tom, who reside in Palmyra, are the hard-working parents of four. With a small staff, they operate the Sandis Breads bakery out of Farmstead Farmers Market in Grantville, together.

I think the most challenging aspect of it is coming up with recipes and ideas that keep our customers engaged, said Smith. Im always looking for different products to develop, just to make sure we keep our customers interested. Its something we work on together. I might come up with the recipe, but we fine tune it together.

Whole grains are the key to a healthy diet, added Smith. What people dont get is the whole part. To balance your diet, youve got to be using whole grains. When you put it with other proteins, it helps your diet. If youre just eating grains, youre not going to have everything. If youre only eating protein, youre not going to have everything.

Sandis breads are unique and tasty and wholesome. But Sandis Breads is so much more than just breads.

The sandwich rolls, cookies, brownies, sticky buns, cakes, pies, Grab-A-Nola bars and 70 varieties of muffins are all handmade, and it is those products that make it a bakery. Sandis creative recipe books are voluminous, and there are both retail and wholesale sides to the business.

You get a lot of people who say theyre cutting carbs, and theyre cutting whole grains out of their diets, said Smith. I think in other cultures, people rely on bread as a main part of their diets. In America, they see bread as a side dish.

There are no businesses in our area that are using whole grains and milling their own flour on a daily business, Smith added. I think theres one near Philly and there might be one near Boston. But the only large operation similar to ours that I know of is in New Orleans.

Another way Sandis Breads people-first approach has manifested itself is through a weekly newsletter that Sandi writes and produces. She started it ten years ago and it has become a way for her to stay connected with her customers, as well as a way to feed her inner writer.

I talk about whats going on in our lives, said Smith. Its all about food, and each week Ill share a recipe. Its just a way to promote our products. Sometimes Ill do shameless promotions, but its pretty rare. We also do a lot of education. Well ask people who come in, What are you looking to pair it with? Its easier to make customers happy with our products if we know how theyre going to use it.

Its (the newsletter) a way of connecting with our customer base, continued Smith. And I get responses from people. Yeah, Im a writer. But I dont always have the time to do as good a job as Id like to.

In one way, Sandis Breads was born to fulfill a need. In another, it was born out of necessary.

The Smiths founded the business in 2003, when Toms job was down-sized and Sandi was a stay-at-home mom and home schooling their children. In 2006, they took the plunge and pursued the business full time, and a year later, they established the bakery at Farmstead Farmers Market.

Does anbody, ever?, said Smith, when asked if the business has made it. We struggle like any small business does. We have a wholesale side and we have a retail side, and we have to have balance to make sure were profitable. We can give you our formula for bread and its not going to turn out the same. We use top-of-the-line ingredients, but another part of it is how we do it.

We specialize in whole grains, and thats what makes us who we are, added Smith. We do what we do because you should be able to eat good food that makes you feel good. Theres definitely an investment in grinding our own grain and milling our own flour. Its an investment we make in our product.

Entrepreneurship and business ownership certainly isnt for the faint of heart. The Smiths estimated that between them, they work about 100 hours a week at the bakery.

It would be easy to say that it takes drive, said Smith. It also takes a certain amount of curiosity and being willing to explore. You have to be willing to take risks. At different phases of our business, weve taken some very big risks.

I think we work a reasonable amount for what were doing, Smith added. Some days we work more than others. Weekends are intense. We crank out a significant amount of product. But we can optimize our time with the bakery located in the farmers market. Its nice because people can see what were doing. Its nice when people walk in and see us pull product out of the oven and put it on the shelf.

In the big picture, its pretty amazing to imagine how far the Smiths have come over the last 15 years. Yet the ceiling is nowhere in sight.

We definitely still have room for growth, said Smith. Our business fluctuates. Times change. We have several fluctuations in our retail business. We always have to be ready to manage those types of things. We always welcome (new) business.

We think about the future, Smith continued. Wed like to see a greater presence in the wholesale arena. Do we want to open a second location? Id love for us to be busy enough to have a second shift. We have this investment, and were only using it a third of the day.

Turning dough into bread, and bread into dough.

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Palmyras Sandi Smith will reshape the way you think about bread - LebTown

I try to tell young guys that I wish I had gotten into stretching earlier in my career. I think it would have benefited my overall health. But one thing thats allowed me to feel good and move around late in my career is that Ive never really taken time offafter the season, I always hop onto a basketball court and start playing, trying to maintain my twitchiness and athleticism the best I could. I remember spending time with older players early in my career, and they told me the same thing. Its about staying active and not leaving gaps of time. It needs to be active recovery time, basically.

How did you maintain a healthy diet with the unusual travel routine you had going on last season?

When I signed with the Eagles in August, that was a few months after I thought I was done playing. Id been coaching high school ball and working out, but not training to play. I had lost weightfrom 215, my playing weight, to 200. I got to the Eagles and immediately went into the mode of putting weight on. I was doing shakes in the morning, mid-day, and at night, and really stepped up my calorie intake. But I made sure those calories wouldnt hurt my body and were healthy calories. That was probably the first six weeks of the season. It was also a lot of eggs and carbs, but not too many carbs, which tended to cause inflammation for me in previous years.

When I was in Charlotte, my wife would cook, and shes an excellent cook. We try to stay conscious of my health requirements while weve also got three kids in the house, including two growing boys who were trying to gain weight. When I left Philly for Charlotte, Id take shakes and protein bars with me, but it didnt really mess with my meals otherwise.

Tell me about your hoops game. Did you play in high school?

Yeah, from an early age, my dream was to play in the NBA. At one point in high school I tried to quit football and go to basketball, but ended up sticking with football. I do love hoops, though. Other than spending time with my family, I dont know if theres much better than getting to a gym and playing pickup basketball. In college, I flirted with playing on the basketball team, talked to my coaches, but it never fit with the football program. I planned on playing on the Sam Houston State team after my senior season of college football, but then NFL scouts came around and started talking to me about the NFL Combine. So at that point, it just wasnt in the plans.

Im sure youve seen the GIF of you and Sam Darnold running your hands through your hair at the same time? Did you teach him that?

You know what? I think that was just a byproduct of the time we spent together. I dont know if that was intentional, though I did tell him, Hey bro, it doesnt need to look like you just woke up from a nap every second of the day. But that was totally unplanned. I tell you, if we couldve gotten the rest of the offense to sync up like that, we probably wouldve won a few more games.

Want to break any news about whether youre coming back next season?

I havent made a decision yet. Obviously I retired last year and came back, so I dont know if Im going to be making any football announcements anytime soon. Its a process, and my boys are one year older, and all of that is part of my decision.

This interview has been edited and condensed for clarity.

Real-Life Diet is a series in which GQ talks to athletes, celebrities, and everyone in-between about their diets and exercise routines: what's worked, what hasn't, and where they're still improving. Keep in mind, what works for them might not necessarily be healthy for you.

Larry Daugherty is about to embark on his fourth Iditarodand is following it up by attempting to climb Mount Everest a few weeks later.

See the article here:
Josh McCown: The Real-Life Diet of the Journeyman Who Has Played in the NFL Since 2002 - GQ

Lately, Ive been reframing the unique features of my body as gifts from generations before me. I imagine my smile as belonging to my ancestors who found reasons to smile despite great adversities. I wonder if my back that allows me to stand tall belonged to men who refused to cower in fear. Did my hips belong to women who found rhythm in the crashing waves of the Caribbean Sea?

I wonder when I started to hate these gifts, when I started to pick them apart full of resentment. Maybe it was in my preteen years, when I was bombarded with ideal images of women with thigh gaps. Or maybe when I tried my first fad diets. I am not exactly sure where it started, but it has left me with a complicated understanding of food and weight that has followed me to this campus. However, my understanding of my body has changed after I recently ended a phase of dieting.

As I have built a new relationship with my body, I have started to notice difficult trends in the way we might speak about our bodies and perpetuate fatphobia and diet culture on this campus.

The most difficult part of diet culture that I have confronted is food. Last semester, my favorite dining hall was Hewitt. I loved the variety of food and staff; however, more cynically, I also loved that every dish had a calorie label attached to it. This helped feed my obsessive need to calculate every calorie I ate, which is a toxic part of diet culture.

We clearly delineate between the good and bad food on this campus. JJs with its burgers, pancakes, and sweet treats is where the bad foods live. Ferris salad lines and John Jays grain bowls and smoothies are where I can pat myself on the back for choosing a good food. However, this notion of good and bad is complicated by the fact that the first time I had access to three actual meals a day is when I attended Columbia.

Growing up, the expectation was to eat what was available, which was mostly school lunches and snacks from the corner store, so I never really learned about a balanced diet. Since coming to college, I have had the freedom to develop my own personal eating habits for the first time in my life. In the beginning, I latched onto notions of good and bad food, thinking that my prior diet was all bad. It has taken me a while to recognize good and bad food as just food. I am allowing myself to go to JJs and not feel guilty for indulging in fries, ice cream, and chicken wings, while also enjoying peaches and broccoli.

Growing up in the food deserts of North Miami, my diet rarely included nutritious and balanced meals. As I adapted to the differences in eating culture on college campuses, I also had to confront my own understanding of diet culture. As I balanced my classes and new experiences with the plentiful access to food, I naturally gained weight. With little understanding of what a balanced diet should look like, I easily fell into the cycle of binge eating and guilt followed by sometimes extreme eating restrictions in an attempt to lose weight.

Sometimes it would work and sometimes it wouldnt, but either way, I was in an endless cycle of dieting. It felt like the number on the scale reflected my self-worth as I grappled with the changes in my body. However, as I began to explore my body, especially with the help of amazing digital communities like @theunplugcollective, I started to re-evaluate these concepts of diet culture. I realized that as I was growing and changing, so was my body, and sometimes that meant tighter jeans or looser fitting shirts. And that was okay.

As spring break approaches and people swarm to Dodge Fitness Center for last minute workouts, conversations about body image may arise. I hope we remember that we are more than the five pounds we lose, and the slice of cake we indulge in after a tough midterm. As Ketogenic, Paleolithic, and fasting diets bombard our social media feed, I hope we remember that fad diets will not make up for our unbalanced understanding of our bodies. It is your body that allows you to share a smile and laugh with your friends, that helps you navigate through the difficult city of New York, and enjoy the warmth of the sun. The dimples, love-handles, cellulite, and freckles once belonged to someone before you, and I hope you cherish those family heirlooms.

When Kwolanne isnt balancing the sophomore year workload, student council, research, and sleep she loves engaging with new people. Dont be shy, for questions, concerns, or just a cup of coffee you can email her at k.felix@columbia.edu or shoot her a DM on Instagram @Kwolanne. You can take a sip of Intersectionali-Tea on alternate Tuesdays.

To respond to this op-ed, or to submit an op-ed, contact opinion@columbiaspectator.com.

See more here:
Inheriting your body: coming to terms with changes - CU Columbia Spectator

SOAP stars are some of the hardest working actors in showbiz as they have to be on screen up to five days a week.

But the hard slog doesn't stop there for our favourite celebrities, with many of them inspiring viewers to get fit in real life with staggering body transformations.

Here, we delve into some of the most dramatic weight loss journeys from the stars of Emmerdale, Coronation Street, and EastEnders.

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The 36-year-old actress, who plays Sonia Fowler in EastEnders, has lived most of her life in the public eye and amazed fans when she shed a staggering three stone.

Many of Natalie's fans were left asking exactly how she managed to trim down - and drop from a size 16 to a size eight.

The mum-of-two now feels "much more confident and comfortable", telling The Sun: "I have learnt how to eat and how to be comfortable with who I am."

And Natalie credits training for the London Marathon last year for helping her to lose weight.

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The 56-year-old Coronation Street actress, who plays Eileen Grimshaw in the ITV soap, has wowed viewers as she dropped from a size 14 to a 12 in recent months.

Her secret to losing weight has been going on a Mediterranean diet, which is high in foods that are good for you, and low in naughty foods, such as those with a high sugar content.

It's high in vegetables, fruits, legumes, nuts, beans, cereals, grains, fish, and unsaturated fats such as olive oil.

This diet has been proven to be beneficial for the heart, even helping to reduce the risk ofheart disease.

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Jennie, 36, plays Fiz Brown in Coronation and has grown up in front of the cameras having joined Corrie in 2001.

She impressed fans when she lost two stone back in 2009 when she was 25 years old, and said at the time: "Ice cream is bad, salad is good - it's not rocket science!

"If you eat more of the good stuff and take more exercise then you'll lose weight."

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Alan, 37, dedicated himself to four-hour workouts after his split from wife Lucy Jo-Hudson.

The actor, who plays Tyrone Dobbs in the ITV soap, has been on a health kick since last year and the Sun Online revealed Alan had been burning more than 4,000 calories during his sessions.

The results of his exercise regime have been clear, as he has shed a noticeable amount of weight and changed his overall body shape.

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His on-screen character Craig Tinker is dropping pounds after being bullied by his fellow police officers for poor fitness.

And 21-year-old soap star Colson Smith looked noticeably slimmer in a slick three-piece suit and trainers at the TRIC Awards last week.

But Colson said he actually lost a stone a half after getting food poisoning on holiday in Thailand.

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The mum sensationally dropped from a size 22 to a size 10, the actress spoke about life before she lost weight.

Catherine, 36, told The Mirror: "I took control of my weight, and I slowly and steadily lost more than five stone. I was always the fat, funny friend.

"Along the way, I learned to understand just how important a healthy, balanced diet is. It sparked my huge interest in healthy living and nutrition."

"It has to be a lifestyle. Diets do not work. Fact. I have done every diet going. Ill do a big gluten-free pizza with lactose-free cheese. Now that I eat so clean and avoid all junk, I just feel ill when I eat it. We make our own sweet potato chips too as a treat. Im so rock n roll arent I?"

She lost even more weight thanks to her recent stint on Strictly Come Dancing.

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The36-year-old star opened up about being in the public eye and her time on ITV soap Emmerdale, playing troubled Kerry Wyatt.

At her heaviest, Laura consumed an extra 1,700 calories a day - the equivalent of a large pepperoni pizza.

She said would also guzzle two large bottles of Coke daily on set - but is now proud of how far she has come with her fitness.

She said on Lorraine last year: "Do you know, in the eight years that I have been there, I have never once had a pudding.

"I can't. It's just a slippery slope."

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Shayne Ward, 35, said he would be the first in line to tuck to sweet treats when playing Corrie knicker-factory boss Aidan Connor.

However, he ditched his "dad bod" in favour of a sizzling six-pack after leaving the ITV soap.

Shayne enlisted the help ofUltimate Performancepersonal training and cut his body fat down from 29 per cent to 16 per cent.

The X Factor winner said goodbye toWeatherfield in 2018 but blamed the soap for his expanding waistline.

The heartthrob, who previously piled on THREE stone while starring on Coronation Street, said about his new fitness regime: "I'm happy to not be in that place I was 21 weeks ago. I was sluggish, I was stressed and I didn't really want to do anything."

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Lisa, 43, overhauled her life after losing 12 stone, saying she no longer drinks alcohol or eats carbs.

The Emmerdale star admitted that even she can have bad days with her diet, saying: "Everyone is bound to have little blips along the way, but dont see that as failure and a signal to give up just draw a line under it and move on...

"I had made myself fat by gorging on bread, crisps, crumpets and red wine. Once I accepted responsibility for my health, weight and lifestyle it made it easier to take control. You dont have to have starter, main and pudding."

Lisa also previously told the Sun that she used to overcompensate for her large size by trying to be the centre of attention and making everyone laugh.

The star also revealed that she lost a stone in saggy skin alone.

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Katie, 26, shed an impressive one stone after feeling "dowdy and frumpy" during her last weeks of filming Coronation Street in 2019.

The actress, who played cancer stricken mum Sinead Tinker, confessed she felt "very down" about her appearance.

She said her hectic schedule and late working hours meant she was often eating unhealthily and not able to go to the gym.

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After leaving Corrie, Katie has found she has had more time for a healthy lifestyle.

Her diet now includes nutrient and protein high meals and green, fibre rich veggies.

This includes superset weight workouts targeting compound exercises and bigger muscle groups.

See the article here:
Soap stars biggest weight loss transformations from Natalie Cassidy, Catherine Tyldesley to Alan Halsall - The Irish Sun

COVID-19 is harming public health, clearly affecting those who have tested positive. But its reach is much more widespread.

I've seen an uptick in stress, a drop of physical activity, and dip in social interactions. The fallout is likely to exceed the direct harms of COVID-19, but worsening health and well-being also makes us more susceptible to the novel coronavirus and its complications.

It's a good time to take both a break from the news and a few deep, meditative breaths. One place to start is giving yourselftime and compassion around learning new social-distancing habits.

Behavior change can be frustratingly difficult and only happens slowly. In my clinic, I've found it hard to overcome my reflexive habit of greeting patients with a handshake. It has taken several weeks to switch to a reverential, hand-at-my-heart bow that I hope conveys at least as much respect and good will.

Among the most important behaviors to gradually learn or relearn: diligent and frequent hand washing, refraining from handshakes, avoiding touching your face, coughing or sneezing into a tissue or handkerchief, avoiding individuals showing signs of illness, and steering clear of crowded locations.

Many of these "new" practices are not at all new; they're just good advice for preventing typical viral infections that we should have taken more seriously in the past. For now, for most of us (and I recognize this could change), the risk of influenza exceeds the risk of COVID-19. Over the last decade, the CDC estimates that influenza kills between12,000 and 61,000Americans each flu season, compared to less than50 U.S. COVID-19 deaths and less than 5,000 worldwide.

It is critical to be physically active, possibly in new ways.

Regular exercise is an effective stress management tool. Maintaining or improving your fitness level can also reduce the risk of viral infection and even the chances of severe COVID-19 complications. Low intensity physical activities, such as walking, are helpful, especially for older people and those with existing chronic conditions. If you can, try to achieve the recommended goal of 30 minutes of moderate physical activity most days of the week.

Given that Americans made6 billion visits to gyms or studios in 2018, keeping active may require new strategies. This includes digital technologies that allow you to be active in your home rather than at the gym, yoga studio, or dancing venue. Many great online resources are available.

In this distressing time, maintaining or adopting stress reduction strategies is part of keeping healthy. Chronic stress can make us more susceptible to viral infections. Figure out what works for you. I find meditation, yoga, walking, strenuous exercise, relaxing with my partner, being in nature, and creative activities all to be calming and reinvigorating.

If you or a loved one needs more help, reach out to your health care provider or therapist for depression, anxiety, and other mental health concerns.

Social isolation is bad for your immune system and health, so we need to find new ways to maintain our connections to others, whether at work or in our communities. Connecting over Facebook, Instagram or Snapchat often isn't enough.

For me, video conferencing is more effective, but only when everyone uses the camera. To get the most of video work meetings, it's important to devote time to catching up on personal lives, so that the interactions aren't just about business. Try out innovative ideas: if you're hesitant to meet someone for coffee, plan a digital date instead.

Beyond remaining physically active, mentally calm (or aiming for it), and socially connected, pay attention to other health behaviors. Make sure you obtain seven or more hours of high quality sleep each night. Eat a heart-healthy, plant-predominant diet that emphasizes fibrous vegetables, fruit, and whole grains. Say no to that extra cookie.

COVID-19 has spawned unprecedented uncertainty, but it's also created new opportunities.

Be inventive and take advantage of new possibilities generated by the pandemic. Instead of eating out, for example, get back to cooking healthier meals for yourself and family. While working from home, take the chance to interact more with your partner, children and/or pets. If you're no longer commuting, use the extra time to schedule daytime exercise while you're at home.

Don't let protecting yourself against coronavirus cause your health to take a plunge. While it is important to keept the pandemic in perspective while taking it seriously, the usual strategies for keeping yourself healthy are themselves important precautions against COVID-19.

Randall Stafford, MD, PhD, is a professor of medicine at Stanford and practices primary care internal medicine. His research focuses on chronic disease prevention and treatment, but he also has broad experience in public health and infectious disease epidemiology.

Image by Shutterstock

Excerpt from:
Even if you are virus-free, COVID-19 is affecting your health. Here's what to do - Scope

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