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Skin care and hair care during winter can be done by including leafy greens in diet

Winter skin care and hair care: Skin care and hair care regimes for winter tend to be slightly different during winter. Many people face dry skin issues and dandruff during winter. Modifications in diet and skin care and hair care routine can help you get rid of these woes. For instance, staying hydrated, using lukewarm (and not hot water) for bathing and avoiding excess exfoliation of the skin are a few tips that can help you have healthy hair and skin during winter. Apart from these, a few dietary recommendations from celeb nutritionist Rujuta Diwekar (shared on her social media), can help you have healthy hair and skin in winter.

What you eat and the current state of your health is directly reflected on you skin. So, if you feel that your skin and hair quality is getting worse, you might want to include the following foods in your diet:

According to Rujuta, eating seasonal greens during winter can have beneficial effects on your skin and hair. Time and again we have talked about the benefits of including green vegetables in diet for weight loss, healthy blood pressure and cholesterol, blood sugar control and much more. Spinach, mustard, peas, beans radish, cauliflower, cabbage, and fenugreek are some of the most popular greens available during winter. Not only do they taste delicious time of the year, they also provide anti-ageing benefits for skin. Spinach is a rich source of iron, Vitamin, K and C. Peas are rich in fibre and can help you keep off extra weight. Radish provides you Vitamin B, C and potassium. They can help in giving a boost to immunity. Eat these greens regularly during winter for healthy weight, skin and hair.

Make sure you include green vegetables in your winter dietPhoto Credit: iStock

Also read:This Winter, Load Up On These Traditional Foods To Stay Strong And Warm

Pinnis are laddoos are made with gond, wheat flour besan, ghee and dried fruits. Such a diverse mix of ingredients can nourish your skin and hair and also help you keep warm during chilly winter. Have a pinni or laddoo after your meal as a dessert during winter. You can also have pinnis and laddoos in-between meals to satiate hunger pangs and prevent unhealthy snacking.

A spoonful of chyawanprash during winter mornings can support overall strength, immunity and rejuvenation. Primarily, chyawanprash helps in preventing sickness, thanks to its Vitamin C content. Amla is an essential ingredient used in chyawanprash. Health benefits of amla for skin and hair are known to all. Have this Ayurvedic paste regularly in winter to rejuvenate your skin and hair naturally.

Also read:6 Reasons Why You Must Include Amla In Your Daily Diet, Especially During Winter

Amla and bel sherbets are the fourth recommendation from Rujuta for healthy skin and hair during winter. Amla is rich in Vitamin C, which can help in building strong immunity. It can help in reducing dandruff, boost hair growth by improving blood circulation in scalp and conditioning hair naturally. Skin benefits of amla include reducing blemishes and pigmentation on skin. Wood apple of bel is packed with nutrients like beta carotene, riboflavin and Vitamin C. Bael or wood apple is a powerhouse of various vitamins and organic compounds like tannins, calcium, iron, phosphorus and protein. These compounds can aid blood purification. This can reflect on improved skin and hair quality too.

Amla can do wonders in improving your skin and hair quality during winterPhoto Credit: iStock

Rujuta ends her post with a special tip for hair care. "Mustard oil for the scalp with a few methi dana soaked in is a traditional winter ritual that every Himachali will swear by and it works beautifully," she writes.

Try these remedies and bid good bye to your skin and hair woes this winter!

Also read:Mustard Oil: The One Cooking Oil Which Is Good For Your Heart, Skin And Much More

(Rujuta Diwekar is a nutritionist based in Mumbai)

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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Skin And Hair Problems During Winter: Rujuta Diwekar Suggests 5 Remedies That Will Actually Work - NDTV News

Thanksgiving is a traditional time for Americans to celebrate Earths bounty. The whole of humanity, however, can be thankful that extraordinary advances in agriculture have enabled food producers to keep pace with a fourfold increase in population since 1900 and rising standards of living in the developing world. Can that progress be sustained in the face of climate change? This months selection of books and reports addresses this fundamental question from a variety of perspectives. Their answers may cause you to look more closely at whats on your plate over the holiday.

As always, the descriptions of the books and reports are drawn and/or adapted from copy provided by the publishers or organizations that released them. When two dates of publication are provided, the second is the date for the paperback edition.

The Fate of Food: What Well Eat in a Bigger, Hotter, Smarter World, by Amanda Little (Penguin Random House 2019, 352 pages, $27.00)

The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews with farmers, scientists, activists, and engineers, Amanda Little, a professor of journalism and writer-in-residence at Vanderbilt University, explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. Little asks tough questions: Can GMOs actually be good for the environment? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, resilient food supply become accessible to all?

Kiss the Ground: How the Food You Eat Can Reverse Climate Change, Heal Your Body & Ultimately Save Our World, by Josh Tickell (Simon & Schuster 2017/2018, 352 pages, $16.00 paperback)

Kiss the Ground explains an incredible truth: by changing our diets to a soil-nourishing, regenerative agriculture diet, we can reverse global warming, harvest healthy, abundant food, and eliminate the poisonous substances that are harming our children, pets, bodies, and ultimately our planet. This richly visual look at the impact of an underappreciated but essential resource the very ground that feeds us features fascinating and accessible interviews with celebrity chefs, ranchers, farmers, and top scientists. Kiss the Ground teaches you how to become an agent in humanitys single most important and time-sensitive mission: reversing climate change and saving the world through the choices you make in how and what to eat.

We Are the Weather: Saving the Planet Begins at Breakfast, by Jonathan Safran Foer (Farrar, Straus, and Giroux 2019, 288 pages, $25.00)

Some people reject the fact, overwhelmingly supported by scientists, that our planet is warming because of human activity. But do those of us who accept the reality of human-caused climate change truly believe it? If we did, surely we would be roused to act on what we know. In We Are the Weather, Jonathan Safran Foer (explains that) the task of saving the planet will involve a great reckoning with ourselves with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat and dont eat for breakfast.

Global Hunger Index: The Challenge of Hunger and Climate Change, by Klaus von Grebmer, Jill Bernstein, Fraser Patterson, Miriam Wiemers, Reiseal Ni Cheilleachair, Connell Foley, Seth Gitter, Kierstin Ekstrom, and Heidi Fritschel (Welthungerhilfe and Concern Worldwide 2019, 72 pages, free download available here, eight-page synopsis available here)

The Global Hunger Index (GHI) is a tool designed to comprehensively measure and track hunger at global, regional, and national levels. GHI scores are calculated each year to assess progress and setbacks in combating hunger. The GHI is designed to raise awareness and understanding of the struggle against hunger, provide a way to compare levels of hunger between countries and regions, and call attention to those areas of the world where hunger levels are highest and where the need for additional efforts to eliminate hunger is greatest. Measuring hunger is complicated. The report explains how the GHI scores are calculated and what they can and cannot tell us. This years report also focuses on the impact of climate change on hunger.

Climate Change and Agricultural Risk Management into the 21st Century, by Andrew Crane-Droesch, Elizabeth Marshall, Stephanie Rosch, Anne Riddle, Joseph Cooper, and Steven Wallander (United States Department of Agriculture 2019, 63 pages, free download available here; two-report summary available here)

Programs that help farmers manage risk are a major component of the federal governments support to rural America. Changes to this risk and thus to the governments fiscal exposure are expected as weather averages and extremes change over the coming decades. This study uses a combination of statistical and economic modeling techniques to explore the mechanisms by which climate change could affect the cost of the Federal Crop Insurance Program (FCIP) to the federal government, which accounts for approximately half of government expenditures on agricultural risk management. We compare scenarios of the future that differ only in terms of climate. (We find that) differences between the scenarios are driven by increasing prices for the three crops studied, caused by lower production, inelastic demand, and increasing volatility.

Climate Change and Land: An IPCC Special Report on Climate Change, Desertification, Land Degradation, Sustainable Land Management, Food Security, and Greenhouse Gas Fluxes in Terrestrial Ecosystems, by IPCC Working Group III (Intergovernmental Panel on Climate Change 2019, 1542 pages, free download available here; 43-page Summary for policymakers available here)

This report addresses greenhouse gas (GHG) fluxes in land-based ecosystems, land use and sustainable land management in relation to climate change adaptation and mitigation, desertification, land degradation, and food security. This report follows the publication of the IPCC Special Report on Global Warming of 1.5C, the thematic assessment of the Intergovernmental Science Policy Platform on Biodiversity and Ecosystem Services (IPBES) on Land Degradation and Restoration, the IPBES Global Assessment Report on Biodiversity and Ecosystem Services, and the Global Land Outlook of the UN Convention to Combat Desertification (UNCCD). This report provides an updated assessment of the current state of knowledge while striving for coherence and complementarity with other recent reports.

Growing Better: Ten Critical Transitions to Transform Food and Land Use, by co-lead authors Per Pharo and Jeremy Oppenheim (The Food and Land Use Coalition 2019, 237 pages, free download available here; 32-page executive summary available here)

There is a remarkable opportunity to transform food and land use systems, but as the challenges are growing, we need to act with great urgency. The global report from the Food and Land Use Coalition proposes a reform agenda centered around ten critical transitions of real actionable solutions. These could deliver the needed change to boost progress towards the Sustainable Development Goals and the Paris agreement, help mitigate the negative effects of climate change, safeguard biodiversity, ensure more healthy diets for all, drastically improve food security, and create more inclusive rural economies.

Creating a Sustainable Food Future: A Menu of Solutions to Feed Nearly 10 Billion People, by 2050, by Tim Searchinger, Richard Waite, Craig Hanson, and Janet Ranganathan (World Resources Institute 2019, 564 pages, free download available here; 96-page synthesis report available here)

Can we feed the world without destroying the planet? The World Resources Report, Creating a Sustainable Food Future, shows that it is possible but there is no silver bullet. The report offers a five-course menu of solutions to ensure we can feed 10 billion people by 2050 without increasing emissions, fueling deforestation or exacerbating poverty. Intensive research and modeling examining the nexus of the food system, economic development, and the environment show why each of the 22 items on the menu is important and quantifies how far each solution can get us. This site presents text from the Synthesis Report, with download links to full chapters from the complete report.

Climate-Smart Agriculture and the Sustainable Development Goals, by Shereen DSouza, Julian Schnetzer, and Rima Al-Azar (Food and Agriculture Organization of the United Nations 2019, 144 pages, free download available here)150210

Rising sea levels and more intense storms and droughts are becoming the new normal. In addition, the imperative of reducing food insecurity and population growth amid changing dietary preferences requires increased food production at a time when natural resources are more and more constrained. Given these intertwined challenges and threats to sustainable development, the world needs a comprehensive approach to addressing one of the primary connections between people and the planet: food and agriculture. Climate-smart agriculture (CSA) offers a wealth of opportunities in this respect, combining a focus on sustainably increasing agricultural productivity and incomes; building resilience and adapting to climate change; and reducing and/or removing greenhouse gas (GHG) emissions, where possible.

Delivering Sustainable Food and Land Use Systems: The Role of International Trade, by Christophe Bellmann, Bernice Lee, and Jonathab Hepburn (Chatham House/Hoffman Centre for Sustainable Resource Economy 2019, 80 pages, free download available here)

Meeting future global food security requirements is not just about quantity; it is also about meeting growing needs in a manner that safeguards human as well as planetary health. International trade and trade policies play an ambiguous role in the current food system. With 80 per cent of the worlds population depending on imports to meet at least part of their food and nutritional requirements, trade has a unique function in offsetting imbalances between supply and demand. However, in the absence of effective regulatory frameworks or pricing frameworks that internalize environmental, social or health costs, trade can exacerbate and globalize challenges associated with food production and land use trends such as deforestation, land degradation, greenhouse gas emissions, biodiversity loss and the shift to unhealthy diets.

Beyond the Impossible: The Futures of Plant-Based and Cellular Meat and Dairy, by Martin Rowe (Brighter Green 2019, 58 pages, free download available here; two-page brief available here)

Beyond the Impossible: The Futures of Plant-based and Cellular Meat and Dairy imagines what the United States might look like as a vegan country in 2050. Martin Rowe, who heads the Vegan America Project, has read widely in plant-based meat and cellular agriculture, and he has listened to scientists (both natural and social), food marketers, entrepreneurs, investors, and policy mavens. Rowe has gathered the results of his research in a work that is both a state-of-the-industries overview and a work of speculation, a critical effort to reconcile competing concerns and values. Beyond the Impossible is oriented toward a vegan future, even as it recognizes that cellular agriculture has the means to transform just what vegan might mean in that future.

Editors note: Those not yet ready to embrace veganism but still wanting to reduce emissions from the meat in their diet can consult Achieving Peak Pasture: Shrinking Pastures Footprint by Spreading the Livestock Revolution (Breakthrough Institute 2019, 80 pages, free download available here).

Youth in Motion for Climate Action! A Compilation of Youth Initiatives in Agriculture to Address the Impacts of Climate Change, by Melanie Pisano, Fiona Korporaal, and Rima Al-Azar (Food and Agriculture Organization of the United Nations 2019, 60 pages, free download available here)

This publication is a compilation of 10 successful youth-focused or youth-led initiatives in agriculture that address the impacts of climate change. The case studies are organized under five themes: E-agriculture, innovation and technology; youth employment; capacity development; entrepreneurship; and Alliances and Networks. For each theme one FAO-led initiative and one non-FAO initiative is showcased to provide a broad picture of the activities being implemented around the world at various levels. FAO and other institutions believe that partnerships and collaboration on youth-focused projects, programs and initiatives produce stronger results on the ground. This publication highlights these multi-organizational, collaborative efforts.

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13 new books and reports about the future of food - Yale Climate Connections

CultureTVAlso Chris Tarrant sets off on a railway trip to follow in the footsteps of WWII soldiers and psychology drama Vienna Blood continues

Monday, 25th November 2019, 6:00 am

PICK OF THE DAY

Meat: A Threat To Our Planet?

i's TV newsletter: what you should watch next

One of the biggest recent shifts in peoples perception of vegetarianism is in how not eating meat has gone from being an animal welfare/personal health issue to a wider ecological problem. Here, the biologist Liz Bonnin (who fronted Drowning In Plastic) investigates the environmental impact of a carnivore diet. Bonnin (left) begins in Texas, on a vast intensive farm with 50,000 cows, which emit huge amounts of methane, an incredibly potent greenhouse gas. At a university in California, she hears of scientific efforts to better understand a cows digestion. Meanwhile, in the Amazon, much deforestation is happeningin order to create beef farms.

The Mallorca Files

With more than two million British tourists visiting Mallorca each year, and more than twice that number of Germans, a crime drama set on the Balearic island in which British and German detectives team up should find a large market among sun-starved northern Europeans. Dan Seftons refreshingly breezy new daytime crime drama sees DC Miranda Blake sent to escort a supergrass back to the UK, but when her mission goes awry, she stays on.

Vienna Blood

Our 1900s psychoanalytical sleuth Max (Matthew Beard) leaves his own engagement party (not that he seems that committed to Clara) in order to join Oskar, who has rushed off to investigate the murder of three women in a brothel. The police quickly make an arrest, but Max is unconvinced and his mentor Sigmund Freud might have something to say about the symbolism of this latest storyline.

24 Hours In A&E

Mohammad, a 43-year-old with motor neurone disease, is taken to St Georges Hospital with sepsis and doctors work to get the infection under control, while David has fallen 20ft from a billboard and retired journalist Tom is in the urgent care centre after knocking his arm.

Chris Tarrant: Railways Of The Somme

The former Who Wants To Be A Millionaire? host seems to have become Channel 5s answer to Michael Portillo, Tarrants latest railway documentary series seeing him travel across Europe to examine the trains role in the First World War. In Northumberland, he rides on a preserved locomotive to find out how important the railways were to Britain for mobilisation of troops, and aboard a holiday train commandeered to transport troops and ammunition, Tarrant tells the stories of two opposing soldiers, one English and one German, both of whom took trains to the Somme in 1916.

Murder In The Bush: Cold Case Hammarskjold Storyville

This could either be the worlds biggest murder mystery or the worlds most idiotic conspiracy theory, says the gonzo Danish filmmaker Mads Brugger at the start of his documentary investigating the circumstances surrounding the death by plane crash of United Nations secretary-general Dag Hammarskjold in 1961. Bruggers investigation into this 58-year-old mystery leads him to a mercenary organisation with the innocuous name of the South African Institute of Maritime Research. He discovers a conspiracy that, if true (and its an enormous if) is truly monumental.

The rest is here:
What's on TV tonight: Biologist Liz Bonnin lifts the lid on the impact our carnivorous diet has on the environment - inews

Regardless of her diet, it's imperative we all remember that Kendall Jenner is naturally thin. Yes, she works out. Of course, she eats brown rice and grilled chicken before fashion week. But regardless, she's able to "cheat" (anyone else find that word cringe-worthy?let women live) and eat pasta, pizza, and fried chicken because her fast metabolism allows for those foods not to immediately show up on her long, lean body.

She deserves credit for looking great and working out hard, but don't beat yourself up if the below information is infuriating to you. Because by no means are we suggesting changing your diet to mirror hers will yield the same body type. We're all differentand that's a good thing. It's why we practice positive affirmations, research food that helps curb anxiety, indulge when we want to, ignore outdated diet tips, and even choose not to weigh ourselves. Even so, it's interesting to hear what she chooses to put into her body.

So here it is: We rounded up a few sound bites and quotes of Kendall Jenner dishing on her favorite foods and how she stays satiated throughout the day.

And says drinking a lot of water is her beauty secret. "I have low blood sugar, so I definitely need things to keep me going (aka lots of food!)," Jenner writes on her app. "Here's what will forever and always make my list: Twix, Justin's Peanut Butter, chips and guac, and hummus and carrots. See, pretty simplejust feed me and I'm ready to go!"

Justin's Classic Peanut Butter ($5)

"I hate cardio," she told us with a laugh. "I'd rather just stand there and lift some weights than run in place." She paused for a moment. "But I'll do it!" Jenner discussed how she mostly favors exercises that work out her abs and her butt, like squats and planks. When she's being healthy, Jenner eats a lot of grilled chicken with rice. "But I love everything unhealthy," she said. "Pizza, fried chickeneverything."

She tells Harper's Bazaar, "I typically eat lean chicken and brown rice, and am always snacking on raw veggies with dip and hummus. I wish I had more time to do grocery shopping because I like picking out my own vegetables."

"I usually start my day off with a cup of [Kusmi] Detox Tea," JennertoldE! News. "I have like 12 cups a day."

Kusmi Tea Detox ($15)

"I'm also obsessed with frozen yogurt," Jenner reveals. "I could eat it every day, but I aim for twice a week to treat myself. I usually get the classic tart flavor from Go Greek.

Jenner's trainer told She Finds the model's breakfast usually "consists of avocado over eggs and a big bowl of oatmeal." Then she snacks on almonds and juice throughout the day.

"I don't cook that much besides my standard eggs, avocado, and toast breakfast, but when I do, I have a few super-simple recipes that I consider my 'specialties,'" Jenner wrote on her app. She says she could eat fettuccine with peas for every meal because she usually has all the ingredients on hand (they include garlic, peas, grated Parmesan, and pasta).

If she's eating out, Jenner loves "Nobu for sushi or Craig's, where I order the vegan spaghetti Bolognese or Margherita pizza. I always make sure to have one or two nights a week out with friends, where I'll get dressed up for dinner and be social."

"People always find it funny that Kenny is on the anti-model diet," Khlo wrote on her app. "She loves burgers and pizza and goes to In-N-Out all the time. Kendall is my go-to girl on cheat day!"

Next up: This Is What Khlo Kardashian's and Sofia Vergara's Nutritionists Eat Every Day

This post has been updated.

This article originally appeared on The Thirty

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This Is What Kendall Jenner's Diet Really Consists Of - Yahoo Lifestyle

NFL star Tom Brady and his supermodel wife, Gisele Bundchen, both have careers that require a healthy body. In order to maintain their figure, the couple notoriously follows a rigid diet with several rules and restrictions. But how does that impact the biggest eating day of the year: Thanksgiving? Do Bundchen and Brady cheat during the holiday or do they remain devoted to their diet?

The whole Brady-Bundchen family, including their two kids, eat a totally organic, vegetable-heavy diet. Allen Campbell, a private-chef who used to work for them, reported to Boston.com that 80 percent of what Brady and Bundchen eat is vegetables.

That also means lots of whole grains, brown rice, quinoa, millet, and beans. The other 20 percent of their diet is lean meats. According to Campbell, he cooks with coconut oil, Himalayan pink salt and uses lots of nutrient-dense foods.

The football star and his model wife also follow several food restrictions: Absolutely no sugar, white flour, dairy, MSG, coffee or caffeine. Surprisingly, Brady also stays away from nightshades because theyre not anti-inflammatory. That means no potatoes, tomatoes, peppers, mushrooms, or eggplant.

The list of foods that Brady and Bundchen avoid is rather long. It would be a challenge to follow a diet like this. So its no surprise that they enlisted a private-chef to help.

Bradys diet is a little stricter than the rest of the family. For example, the kids will eat fruit, but Brady tends to avoid it except for his morning smoothie. However, for the most part, the entire family eats the same foods so that theyre able to sit down to a meal together.

One aspect of his diet that Brady takes very is water. According to Business Insider, he consumes 2.5 gallons of water every day. Brady described his hydration routine in a book detailing his diet, which he called TB12.

Drink at least one-half of your body weight in ounces of water every day, Brady wrote in his book. Thats the minimum. Ideally, youll drink more than that, and with added electrolytes, too.

With a career in the NFL, sometimes Thanksgiving means game day not family meals. But this year, the Patriots are playing the Sunday before. So Brady will be able to spend Thanksgiving day with his family.

But many of the traditional Thanksgiving meals are off the table for Brady and Bundchen because of their strict diet.For example, dont expect to see mashed potatoes or pie on the menu. The former is nightshade and the latter usually has plenty of sugar.

However, turkey is lean meat that Brady shouldnt have a problem with. Other favorites like roasted vegetables, salad, whole wheat bread would be fine as well.

In fact, most Thanksgiving favorites can be made in a healthy way with a little creative thinking. Just dont count on any marshmallows for the sweet potatoes.

Campbell is no longer working with Brady and Bundchen, so he wont be preparing the holiday meal. But considering that they have a combined net worth of $580 million, they certainly could hire one to cook their Thanksgiving dinner since its such an important meal.

However, they may also decide to just make it themselves. It seems thats exactly what the family did in 2016. According to a social media post from Bundchen that year, the couple is very capable of cooking for themselves. In fact, she shared a photo of Brady with a pan of biscuits and wrote that it was Grandmas biscuit recipe.

The biscuits seem to imply that the couple may occasionally cheat on Thanksgiving since white flour wouldnt normally be allowed. When Brady spoke with Mens Health, he admitted that he used to be pretty strict about his diet, but has relaxed a lot in the last couple of years.

If Im craving bacon, I have a piece, Brady said. Same with pizza. You should never restrict what you really want. Were humans, here for one life.

According to Bundchens post, the whole family participated in the meal. In another photo, the kids were shown helping with food prep. They seemed relaxed and laid-back, and its likely that 2019 could be the same way.

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Will Gisele Bundchen and Tom Brady Cheat on Their Diets This Holiday Season? - Showbiz Cheat Sheet

Dying to know how your favorite celebrities earn their killer bods? Continue reading to find out a few weight loss secrets from stars who have lost weight the right way.

1. Kate Middleton: The Dukan Diet

If youre wondering how the Duchess stays in good shape, it is the Dukan diet which is her weight loss secret. The diet is a low-carb one with a type of plan linked to fast weight loss. It is all about eating vegetables, some healthy fats, and lean protein. Sheloves to have smoothies for breakfast, roast dinners, curries, and soups and avoids starch in the evening.

2. Meghan Markle: Eat a spoonful of yogurt before every meal.

The Duchess nutritionist has revealed that eating this dairy dish will help blitz body fat by tricking your body into lowering insulin levels and blood sugar spikes. When you begin a meal with protein, you can reduce the insulin and blood sugar spikes that come from releasing carbohydrates into the bloodstream.

3. Laura Norton: Give up Coca Cola

The Emmerdale actress has impressed her fans with her amazing transformation. Her weight loss secret was to give up her favorite fizzy drink- Coca Cola. She used to drink two liters of the beverage daily and giving up on it made her lose almost three stones.

4. Melissa Mccarthy: Ketogenic Diet

The famous Hollywood actress revealed her transformative weight loss secret to be the simple high-protein and low-carb diet. The Keto diet is reported to be effective in burning stubborn belly fat. Her diet included protein-rich foods like chicken-breast, cage-free eggs, wild-caught fish, staying well hydrated and consuming two cups of green tea with every meal.

5. Christina Aguilera: The Fresh Diet

The pop icon looks both healthy and happy after losing nearly 49 pounds. Her weight loss secret was consuming food of 1600 calories per day that was delivered to her via a meal service known as 'The Fresh Diet.' They included combos of protein and good fats such as avocado, turkey bacon blueberries. For lunch, she had salad or vegetables with chicken. And dinner would be chicken of fish, both of which were good sources of protein and healthy fat, combined with vegetables and some rice.

6. Rosie ODonnell: Gastric sleeve surgery

The actress & comedian who almost died from a heart attack in 2012 struggled with weight issues most of her life. She then opted for weight loss surgery known as sleeve gastrectomy which is a laparoscopic procedure that involves removing about 80% of the stomach so that the new stomach is approximately the size and shape of just a banana. The smaller stomach holds less food and leads to weight loss.

Christina Aguileras received a resounding applause following her Whitney Houston tribute at the 2017 AMAs on Sunday. Pictured: Aguilera performs onstage during the Breakthrough Prize Awards Ceremony Hosted By Seth MacFarlane at NASA Ames Research Center on Nov. 9, 2014 in Mountain View, California. Photo: Steve Jennings/Getty Images for Breakthrough Prize

Link:
6 Weight Loss Secrets From Celebrities That Actually Work - International Business Times

There's a reason that the lyrics of Miranda Lambert's biggest hits are all about heartbreak and revenge. Seriouslythe 36-year-old country singer has been through it. But after surviving a very public divorce with Blake Shelton and finding love again with new husband Brendan McLoughlin, she finally realized that "it all comes out in the wash."

Now, Miranda has a noticeably different attitude that's a little less "Kerosene" and a little more "Holy Water." Again, the proof is in her musicbut you can also tell she's happier by the way she looks. In a recent interview with Health, Miranda explained that she's healthier than ever before after reaching a "comfortable place" with her body. Here's everything to know about her diet, exercise routine, and new outlook on life.

You wouldn't know it by looking at Miranda's stunning figure on the red carpet, but staying fit hasn't always been easy for her.

"My whole life, Ive struggled with ups and downs in weight," she said. "Im only 5'4" so weight shows quickly on me."

But now, Miranda is finally at peace with the way she looks.

"I've hit a comfortable place; this is pretty much my size," she continued. "Im a size 6, give or take five pounds, depending on the day."

A lot of celebrities credit their weight loss to certain diets or exercise routinesbut Miranda admits that she's kind of all over the place. And, for her, that's what works.

"I don't have any rhyme or reason to my fitness routine or dieting. Ive been on every diet. Every time I did low-carb, I would gain [the weight] back so quickly," she explained. "Sometimes I have a couple weeks where I just drink beer and eat cheeseburgers. And then Ill go, 'That was fun, but my stuff doesnt fit.' Then Ill spend a month doing Pilates or riding a lot and running."

While Miranda admits that she's "not a runner," her six-pack sporting husband Brendan helps motivate her.

"He does a pity run with me, and then he does his real run. Its sad," she joked. "These days, I just try to feel good about myself and know that Im trying."

Getting up and singing in front of a huge crowd isn't easybut it's even more difficult if you feel bad about yourself. For Miranda, establishing self-confidence has made it easier to perform at her shows.

"It's so good to find your place," she said. "I dont like being onstage worrying about my body. Thats the last thing I want to be thinking about. I don't give my best performance when Im distracted by my insecurities."

Since letting go of heartbreak, Miranda has adopted a new mindset about the way she looks: "Whatever state you're in, youve gotta rock it."

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Miranda Lambert Gets Candid About Struggling With Ups and Downs in Weight - countryliving.com

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The new year 2020 is fast approaching which means one thing: Tons of new books on health and fitness will be hitting the shelves just in time for your resolutions. If you're looking for some inspiration to help you reach your goals this year, whether they're to eat healthier, cook more or optimize your brain health, these books have you covered.

In the list below, you'll find books from top experts in the wellness industry, like Ben Greenfield who's diving into peak performance and brain health in his latest book. And you'll find plenty of healthy recipe inspiration from authors like Kelly Leveque, a celebrity nutritionist known for working with stars like Jessica Alba and Jennifer Garner. Keep reading for a curated list of the most anticipated books hitting the shelves just in time for 2020.

Celebrity nutritionist Kelly Leveque, is known for helping big-name celebs and normal people alike eat healthier and find a balanced approach to eating. Her signature "Fab Four" (including protein, fat, fiber, and greens in every meal) nutrition method and tips for balancing your blood sugar is easy enough for even the most finicky eaters to follow. Her newest book provides meal plans for four different "archetypes" based on different lifestyles.

Release date: December 30, 2019

Alissa Vitti is one of the leading experts on hormones and holistic nutrition for women. Her second book, In the Flo, is all about how women can understand their hormones better and "biohack" their lives to feel better, manage their energy, perform better at work and more. In the book, you'll find insight and tips for dealing with hormonal imbalance-related conditions like PMSand period problems.

Release Date: January 28, 2020

Fitness and performance guru, Ben Greenfield's latest book is a guide to optimizing your brain, body and spirit for peak performance and longevity. If you're a fan of Tim Ferris or Dave Asperey, you'll be into this book, which follows in the footsteps of their work on biohacking and self-improvement.

Release Date: January 21, 2020

Fans of the popular blog, The Defined Dish will love this cookbook from healthy southern food blogger Alex Snodgrass. While not every recipe is Whole30 approved -- many are paleo, gluten-free and dairy-free -- the recipes that include Whole30 off-limits ingredients (like dairy) are meant to be incorporated after finishing the 30-day challenge in the "reintroduction phase." Even if you have no interest in the Whole30, this book is a great addition to any health-conscious cook's library.

Release Date: December 31, 2019

If you've been meaning to jump on the collagen bandwagon, now is the time. Dr. Josh Axe, founder of Ancient Nutrition, lays out the benefits of incorporating collagen into your diet (like better digestion, improved gut health, better skin and healthy joints) in his latest book. In The Collagen Diet, you'll find plenty of recipes and ideas for using collagen and info on how to boost your body's own natural collagen production.

Release Date: December 31, 2019

If one of your New Year's resolutions is to quit diets, then this book should be at the top of your list. Dr. Michael Greger presents an interesting case for quitting diets for good and instead leaning into the latest nutrition research and wisdom to reach your goals. If you want to better understand the science of food and weight loss and pick up more sustainable habits, this book would be a good start.

Release Date: December 10, 2019

The Blue Zones are areas in the world known for people who live significantly longer than average. Author and longevity researcher Dan Buettner put the Blue Zones on the map with his groundbreaking writing, which sparked a worldwide interest in finding out what exactly people in those places are doing differently than the rest of us. The answers? A lot of things, including how they eat. The Blue Zones kitchen offers 100 recipes inspired by the cultures and traditions of places like Japan, Greece and Costa Rica.

Release Date: December 3, 2019

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The best new health and wellness books to read in 2020 - CNET

Does vegan Thanksgiving sound like an oxymoron? To many in America, it might be a completely novel idea. But for me, a vegan Thanksgiving is normal, as I have eaten a plant-based diet (a term for a diet consisting of foods derived from plants, with no animal products whatsoever) for the past 10 years. An estimated 46 million turkeys are killed each year for Americas Thanksgiving feast. So how do vegans even celebrate the holiday? To me, Thanksgiving has always represented family, warmth and comfort. When my family shifted to a plant-based diet, the holiday held more meaning because we were able to be thankful and feel good about everything that was on our table. Further, not only is a plant-based Thanksgiving possible, but it is also extremely tasty.

For the main dishes, options abound, from a mushroom casserole to a head of roasted and seasoned cauliflower. My family always makes a Tofurky roast, which I look forward to each year (and the Tofurky has improved in flavor over the years, as well). Tofurky is a manufacturer which sells plant-based sausages, deli slices, tempeh and more, all made from savory blends of wheat and soy. Just like other main dishes, cooking the Tofurky takes time: thawing, chopping the veggies that will surround it and the roasting itself. We cook the dish with carrots, white potatoes, sweet potatoes, onions and butternut squash, and top it all with a balsamic glaze.

Lets be honest, though the side dishes are the best part of the Thanksgiving meal. We always make more options than can fit on the table. This includes a hearty cornbread stuffing, a tart cranberry sauce, roasted brussels sprouts, sauted green beans with slivered almonds and a creamy miso gravy. My personal favorite is mashed potatoes. Vegan mashed potatoes are simple; no recipe required. Just chop and steam white potatoes, mash them and add soy milk (or another plant-based milk), Earth Balance (or another vegan butter spread) and salt. If you like them creamy, add more milk. Add everything to taste, which means you get a headstart on eating before everyone else. For a richer flavor, drizzle in cashew cream (soaked and blended cashews) and nutritional yeast (a flaky topping that is rich in Vitamin B and provides a cheesy, nutty flavor).

Last, but certainly not least, are the delectable desserts. For over six years, my siblings and I have made a pumpkin cheesecake and maple pecan pie. The pumpkin cheesecake is a fun twist on the traditional pumpkin pie; its creamy, just sweet enough and a perfect complement to the pecan pie. Two years ago, we realized the absence of chocolate in our meal was a detriment to our psyches, so we added a chocolate mousse pie. This rich and decadent dessert can be made without the crust if you want a simpler mousse, and is incredibly popular with everyone at the Thanksgiving table, vegans and non-vegans alike. These desserts will guarantee that your guests leave the table happy.

If you are trying to transition to a more plant-based diet, or simply looking for new dishes, try a few of these recipes for the holiday. Not only are they easy and healthier alternatives to typical Thanksgiving fare, but they are also delicious and satisfying. The best part about putting in the work to make these dishes is obvious: the leftovers. Happy Thanksgiving.

Melanie Metz / Sun Contributor

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Recipes for a Mindful, Plant-Based and Delicious Thanksgiving - Cornell University The Cornell Daily Sun

David Kopp Published 10:55 p.m. ET Nov. 24, 2019

America'shealth carereformdebatereflects the growing division in our country today.

Progressives are agitating forMedicareforAll, which would ban private health insurance and enroll everyone in a new government-run plan. Moderates prefer a "public option, a government-chartered health plan that would compete against private insurers. Conservatives still hope to repeal Obamacare and expand the availability of lower-cost private plans.

Democratic presidential candidate former Vice President Joe Biden, speaks as Democratic presidential candidate Sen. Bernie Sanders, I-Vt., listens during a Democratic presidential primary debate, Wednesday, Nov. 20, 2019, in Atlanta.(Photo: John Bazemore, AP)

This partisan squabbling boils down to a simple question who should pay for ourhealthcare? We're spending little, if any, time tackling a far more important question how we can make Americans healthierso they don't need as many costly surgeries, hospital stays and medications in the first place?

Addressing that question could have a far greater impact on public health and well-being than our currentdebateover who should foot the bill.

We can start by changing the nature of our relationships with ourhealthcareproviders so that we're interacting with those providers before we get sick.

Most physicians are ill-prepared to offer coaching on nutrition and exercise. Just 1 in 5 U.S. medical schools requires students to take any nutrition courses. More than half of doctors trained in the United States receive no formal education in physical activity. That's a shame because it's no secret that Americans eat poorly and spend too much time vegging out. Less than 20% of adults consume the recommended amount of vegetables each day. Less than one in four gets enough exercise. And the average adult ingests 57 pounds of added sugar a year nearly twice the recommended amount.

Poor diets and physical inactivity often lead to obesity, heart diseaseand diabetes. Such chronic conditions kill hundreds of thousands of Americans each year and account for 90%ofallhealthcarespending.

Conditions like these could be prevented ifhealthcareproviders invested more time and energy promoting better nutrition and lifestyle changes and then held their patients accountable for adhering to their treatment regimens.

Less than one in four Americans get enough exercise, Kopp writes.(Photo: Getty Images)

Less than 20% of adults consume the recommended amount of vegetables each day, Kopp writes.(Photo: olgakr, Getty Images/iStockphoto)

Imagine if medical schools made nutrition and exercise science core parts of their curricula. The next generation of doctors could prescribe diet and exercise plans as frequently as the current one prescribes pills. Soon, we'd have a truehealthcaresystem, rather than our current "sick-care" system.

Second, we need to change the way doctors work with each other.

Right now, most American physicians pursue careers as specialists. This hyper-specialization leads to frequent communication breakdowns. People get poked by the cardiologist, prodded by the endocrinologist and scoped by the enterologist but there's no one in charge of coordinating their care.

When providers work as a team, their patients prosper. To cite just one example, research from the Johns Hopkins Community Health Partnership has found that pairing primary care physicians with community health workers and behavioral health specialists significantly reduces hospitalizations, readmissions and trips to the emergency room.

Third, we need to build cultural norms that encourage and empower people to take greater ownership of their health.

Consumers spend hours scouring the internet for the best deals on the latest gadgets, or for details on their family tree. We should do the same with our health.

Doctors may fear that people will march into their offices with fistfuls of medical misinformation. But research shows that people who consult the internet for health information are more confident in and comfortable with their physicians' advice.

America's reactive, sick-care system has failed to improve the health and well-being of millions of people. Yet our leaders are bickering over who should pay the bills generated by the dysfunctional status quo.

Far better to reduce or eliminate the need forallthose bills by re-orienting ourhealthcaresystem around prevention, care coordination and patient empowerment.

David Kopp is theCEOofHealthlineMedia.

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Opinion: Health care debate has little to do with health - The Detroit News

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