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As legislators fled the Capitol as the coronavirus spread through Connecticut last March, they failed to approve the annual limit on the states credit card a seemingly routine task, but one whose absence now jeopardizes billions of dollars in planned projects.

Its unclear whether lawmakers will address this oversight later this month when they return to Hartford for a special legislative session, or defer action until after the November elections. Their ability to postpone delivering the bad news ultimately hinges on Connecticuts cash position remaining strong and having other resources on hand to pay the bills.

Bluntly, we are ignoring what we know to be the reality of the current situation, Deputy House Minority Leader Vincent J. Candelora, D-North Branford, wrote recently in a letter to legislative leaders. The sooner we face reality, the sooner we can start to plan to address this enormous challenge.

Connecticut borrows billions of dollars annually for capital projects by selling bonds on Wall Street. But there is a borrowing limit and its tied to the revenues the state expects to receive each year. As expectations for tax receipts and other resources shrink, so does the debt limit.

Revenue forecasts were high when lawmakers left the Capitol on Wednesday, March 11, to allow for a four-day deep cleaning of the complex. Had the Finance, Revenue and Bonding Committee before it left approved a revenue schedule for the fiscal year beginning July 1, the debt limit would have been set high as well.

But lawmakers, who expected to return to the Capitol the following Monday, never came back because COVID-19 infections rapidly spread. Leaders indefinitely postponed business, and since then, state analysts have dramatically lowered their revenue projections by more than $2 billion for this fiscal year and for each of the next two.

Over three years the combined reduction approaches $7 billion, according to an April 30 report. The projections reflect the fact that more than 600,000 Connecticut residents became unemployed as the pandemic shuttered thousands of businesses or forced them to scale back operations.

Some of the revenue drop is temporary. Gov. Ned Lamont deferred income, corporation and other state tax filing deadlines from April 15 until mid-July to assist struggling Connecticut households and companies a move praised by lawmakers from both parties.

But Candelora said Connecticut, nonetheless, clearly has to scale back its borrowing now.

State law caps not only the outstanding bond debt the state can carry at any given time, but also how much new bonding legislators can tentatively schedule for future approved projects waiting in line to receive financing.

By law, when the state gets within 90% of the debt limit, the governor must craft a plan to immediately reduce planned borrowing below that threshold. If debt exceeds 100%, then all borrowing is shut down.

State Treasurer Shawn T. Wooden warned recently that were the finance committee to adopt a revenue schedule that matched the recent April 30 forecast, Connecticut would be within 99.3% of its debt limit. Lamont and legislators would need to postpone $2.2 billion in planned borrowing to get down to the 90% threshold.

Legislators routinely authorize borrowing for projects months or even years before the state actually borrows the funds to carry them out. The State Bond Commission also has to endorse a project before it is financed, and in some cases, initiatives approved by the legislature never receive funding.

But this doesnt stop lawmakers from touting the project as soon as the General Assembly gives its OK, particularly if it involves a project earmarked for a legislators home district. Nor does it stop Wall Street credit rating agencies from considering these legislative authorizations when assessing Connecticuts credit worthiness.

Wooden said Thursday that certain caution is still warranted, involving the debt cap. We continue to take careful note of the matter.

Caution is needed because Connecticut doesnt borrow money only to finance capital projects. When the states cash balance is low, the treasurer may temporarily shift bond proceeds into the common cash pool so the state can pay its operating bills. The treasurers office was forced to make several such transfers during the last recession, but Wooden has said Connecticuts cash position, to date, has been strong.

But if cash reserves run low before the November elections, Connecticut may need to borrow funds. To facilitate that, legislators first would need to reset the states debt limit. And to do that, apparently, Lamont and legislators would need to put billions of dollars worth of projects on hold at the worst time from a political standpoint.

The state debt limit calculation sent to legislators by Treasurer Shawn Wooden.

Connecticut ranks among the most indebted states, per capita, in the nation, and debt service costs consume more than 10% of the annual budget, a problem that prompted Lamont to press for his debt diet immediately upon taking office in January 2019. To date, though, the governors fellow Democrats in the legislatures majority have balked at that diet.

Chris McClure, spokesman for Lamonts budget office, said if the legislature adopts a new schedule, and adjustments are needed, we will work with them to find the best possible solution. If that includes necessary adjustments to bond authorizations, we are able to do so at any timeincluding in the next regular session.

But Rep. Jason Rojas, D-East Hartford, who co-chairs the Finance, Revenue and Bonding Committee, said its premature to act until Connecticut gets a clearer picture on its eroding revenues, which may take several more months.

We still dont have a clear picture of exactly where things stand, he said. Income tax and other key tax filings are due on July 15, and the state should have a clearer picture of its finances later this summer or early in the fall, Rojas added.

Rep. Chris Davis of Ellington, ranking House Republican on the finance panel, said with Connecticut and the nation sinking into recession, legislators cant plan to borrow funds taxpayers cant afford to repay.

We dont want to over-extend ourselves in an emergency situation, Davis said. We realize the economy is in a deep recession and its unclear when its going to lift. It would be unwise of us to continue to spend.

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Pandemic restricts Connecticuts credit card; planned projects would shatter it by $2B - The CT Mirror

Selbyville, Delaware, July 13, 2020 (GLOBE NEWSWIRE) --

Global Fungal Protein Market is expected to cross USD 6 Billion by 2026, according to a new research report by Global Market Insights, Inc. Growing fungal protein utilization in multiple application including food & beverages, animal feed and pharmaceutical will have a positive impact on industry growth.

Health benefits including health skin rejuvenation, eyesight improvement, immune system enhancement & cholesterol reduction are surging product demand. Further, the growing demand for nutritious food along with the advantages of calorie reduction in foods will drive the industry share.

Request for a sample of this research report @ https://www.gminsights.com/request-sample/detail/4770

Upsurge in the demand for yeast-infused diets for poultry, beef, pork, pets, and aquaculture sectors will promulgate fungal protein industry growth. Rising technology innovations due to significant R&D investments by market players will further support business expansion.

Fungal protein market from brewers yeast is expected to register more than 4.5% CAGR through 2026. Brewer's yeast is rich in proteins, B vitamins, and minerals that can help in maintaining optimal blood sugar levels. It helps in the fermentation of beverages by reacting with glucose to provide the required amount of alcohol levels, hence, finds application in alcoholic beverages, particularly in wine and beer. It is also used as a protein supplement in animal feed that leads to increased milk productivity, higher meat production, and better reproductive efficiency in farm animals and pets. In addition, brewer's yeast contains chromium that promotes development of insulin & controls glucose level in blood, hence, used for preparation of medicines for diabetic patients.

Some major findings of the fungal protein market report include:

Browse key industry insights spread across 325 pages with 308 market data tables and 39 figures & charts from the report, Fungal Protein Market Analysis, By Product (Yeast [Bakers Yeast, Brewers Yeast], By Application [Food & Beverage (Processed Food, Beverages, Bakery, Dairy), Animal Nutrition (Poultry, Swine, Aquaculture, Pet Food, Equine), Pharmaceutical]), Fusarium Venenatum (By Application [Meat Alternative, Breakfast & Cereals, Fat Substitute]), Regional Outlook in detail along with the table of contents:

https://www.gminsights.com/industry-analysis/fungal-protein-market

North America fungal proteins market exceeded USD 890 Million in 2019 and is expected to achieve over 9% CAGR up to 2026. Yeast is extensively used as leavening agent in various processed foods and bakery items including noodles, pizza dough, breads, and cakes. Rising consumption of processed food owing to busy work schedules and changing taste preferences will foster the product demand. The North America bakery product market was estimated at over USD 200 billion in 2018 and is further expected to grow. The increasing demand for bakery products owing to the rising consumption of multi-grain breads for health purposes will have a positive impact on market outlook.

Yeast based fungal protein industry from pharmaceutical application is expected to grow at over 5% through 2026. Increasing product utilization in pharmaceutical protein synthesis due to eukaryotic and unicellular characteristics as well as post-translational modifications ability will propel industry growth. Fungal proteins are increasingly used in skincare and haircare products owing to benefits in reducing acne and hair loss among adolescents. These products are increasingly being used for heterologous production of pharmaceutical proteins and enzymes. Thus, these factors should promote market trends.

Key manufacturers in fungal protein market include Lesaffre Group, Angel Yeast, Alltech, AB Mauri and DSM N.V. Companies are implementing strategic initiatives including new product launch, mergers and acquisitions to enhance market share. For example, In August 2018, Biorigin announced the expansion of its production facility located in Louisville, U.S. This expansion includes investment of USD 3.5 million along with installation of a new fermenter. Through this expansion, the company will be able to cater to the growing product demand across regions including North America and Europe.

Toc of this report @ https://www.gminsights.com/toc/detail/fungal-protein-market

Browse Related Reports:

Algae Protein Industry by Dosage Form (Capsules, Liquid, Powder), Source (Seaweed {Brown Algae, Green Algae and Red Algae}, Micro algae {Blue-Green Algae, Others}), Product (Spirulina, Chlorella), Application (Dietary Supplements, Food & Beverage (Bakery & Confectionery, Protein Drinks, Breakfast Cereals, Snacks), Animal Feed, Cosmetics) Industry Analysis Report, Regional Outlook, Application Potential, Price Trends, Competitive Market Share & Forecast, 2020 2026

https://www.gminsights.com/industry-analysis/algae-protein-market

About Global Market Insights

Global Market Insights, Inc., headquartered in Delaware, U.S., is a global market research and consulting service provider, offering syndicated and custom research reports along with growth consulting services. Our business intelligence and industry research reports offer clients with penetrative insights and actionable market data specially designed and presented to aid strategic decision making. These exhaustive reports are designed via a proprietary research methodology and are available for key industries such as chemicals, advanced materials, technology, renewable energy, and biotechnology.

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Fungal Protein Market revenue to hit $6 billion by 2026, Says Global Market Insights, Inc. - GlobeNewswire

Drew Barrymore got candid about her recent 20-poundweight loss and how she keeps it off.

The 45-year-old actress toldInStyle magazinethat she has committed to eating "clean" and practicing Pilates four days a week.

I eat really clean and healthy, and I do an hour of Pilates at least four days a week, the "Charlies Angels"star revealed.

ACTRESS DREW BARRYMORE TO HOST DAYTIME TALK SHOW

Barrymore joked, I have to work so hard at not being the size of a bus. And its OK. That is just my journey. That is my karma. I dont know, maybe I was thin and mean in a past life."

In February, Barrymore posted before-and-after images of her body transformation while issuing praise to her trainer, Marnie Alton, forhelping her throughout her journey.

"This woman is my long time teacher and dear important friend," Barrymore began in the caption. "She has helped me. Healed me. Encouraged me to keep going when I felt like being strong was an insurmountable task."

DREW BARRYMORE REVEALS SECRETS BEHIND 25-POUND WEIGHT LOSS, JOKES ABOUT DIETING STRUGGLES

"We have known each other for about 15 years and when I told her I wanted to transform my body for #SANTACLARITADIET she helped me," she continued, referencing theNetflixseries she starred in for three seasons alongside Timothy Olyphant. "Every spring, when I would start training to become #SHEILAHAMMOND Marnie was the one who got me there. I lost 20 pounds and trained like a mother."

In December 2018, Barrymorealso opened up on social media about herthen 25-poundweight loss and how she adhered to the strict plan Alton set for her from the beginning.

Drew Barrymore attends the 'Santa Clarita Diet' premiere on February 1, 2017, in Los Angeles, Calif. (Photo by Michael Kovac/Getty Images for Netflix)

"You can tell my face is so much thinner," she wrote at the time,according to Women's Health. "This takes me so much work. Diet and exercise and fighting like a lion for it! D--n you genetics! And yet thank you for all the good stuff. I love where I come from (JOHN ETHEL LIONEL) and whatever package it comes in. I just know that I have the control to be what I want."

CLICK HERE TO GET THE FOX NEWS APP

Barrymore shares daughters Olive, 7, and Frankie, 6, withex-husband Will Kopelman.

Fox News' Julius Young contributed to this report.

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Drew Barrymore jokes she has to work so hard at not being the size of a bus: That is just my journey - Fox News

For years youve had the struggle of being the skinny guy in the group. Whether you feel frustrated for being the easy target it when it comes to competitive events or simply not being able to fill out your clothing to the fit that you want, youve probably come to the point where you feel the need to change all this.

There are different body types which require different body goals. For this particular article, well be looking at people who are considered to have an ectomorphic body frame. Common characteristics for these include:

Sound familiar? It can be a large struggle to gain weight as a skinny guy, particularly if you have high metabolism, which has been the cause for your slim figure up to this date. But heres some useful advice to help you bulk up and begin your journey towards getting stronger and muscular.

Its pretty common knowledge that if youre looking to increase your muscle mass, youre going to need protein in your diet. How much protein you need to incorporate in your diet can vary from person to person but a good estimate is around 1g per pound of your body weight.

Simply put, protein influences the growth of your muscles because its composed of amino acids that impact their size and promote muscle hypertrophy.Even if youre having a rest day for the week, continue to have protein as it can help in your recovery period; the body will continue to build muscle regardless of if youre still working out.

There are many foods that you can have that contain high levels of protein. A common source for regular gym goers are egg whites, but you can also find them in seafood, chicken, and dairy products such as milk and beans.

The main purpose of your carbohydrate intake is to make sure you have enough energy to sustain your workouts and go for high intensity workouts for longer periods.

Before a workout, try to have a carbohydrate heavy meal like a bowl of pasta or rice, and then finish it with a meal that has a mixture of carbs and protein to help restore the carbohydrates used and replenish your muscles.

A good example of a post-workout meal would be chicken and rice with some mixed vegetables (other options include quinoa, bulgur, seitan and tofu).

Quinoa pilaf with chicken and vegetables.

Remember that a good healthy diet should continue even on your days off. But, as a person with a slim/skinny build, you shouldnt fear gaining a little fat as this will influence your overall body transformation as you look to bulk up.

Its common for newbies at the gym to be sceptical about taking digestive health supplements. When youre looking to be a regular at your local fitness group, you tend to have an impatience for wanting results and therefore look for quick wins with supplements.

Nitrous oxide in particular is a great supplement that can be used to increase your performance during workouts and increase your muscle mass.

Other benefits of the supplement includes decreasing your recovery period by improving blood flow and helping you to maintain healthy cell growth. From a healing perspective, this can be highly beneficial as sometimes it can be common to feel a twist or tear while youre working out which heavily impacts cartilage tissues that take the longest to heal.

The doubt that tends to be caste over digestive health supplements is they can come with side effects and influence your general wellbeing. As such, there are regulators and resources out there that can help you to choose the right supplement. Scams reviews is a website that can help you compare different supplements and choose which one is best for you depending on their ingredients and price.

Looking after your body through what you eat is important before and after your workout. However, it can be just as important during your workout (or in between sessions) to help you with a burst of energy to maintain your intensity.

One way to achieve this is by having a protein shake during your workout. Its of course important to keep hydrated during your workout, but absorbing more carbohydrate and protein quickly can be achieved by having a shake during your workout.

Its also a great way to avoid feeling a bit nauseous if youve had a large meal beforehand; a shake can feel more settling in your stomach whilst gaining a similar amount of protein and carbohydrate intake from a normal meal.

This cannot be stressed enough when it comes to keeping track of your progress. Having a food and workout journal will provide you with a better understanding of your progres and whats working for you. Similar to counting your calories, you can determine whether youre eating right and training correctly based off the notes you make and what youre eating.

If you find that after a couple of weeks or months your weight is remaining relatively the same, this means you arent consuming the required protein and carbohydrates through your diet to increase your weight.

The meals recorded in your food diary will give you better insight into what meals work well for your body and which dont.

The steps provided above are sure ways you can see results in your body transformation. By increasing your carbohydrate and protein intake, keeping a record of what youre eating and how youre training, and adding nitrous oxide to your diet you can influence your muscle mass increase.

The most important thing is to build in a routine and stick with what works for you. Before you know it, youll begin to see the changes in your body youve always wanted.

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Five Ways for Skinny Guys to Bulk Up and Pack on Muscle - BOXROX

Vegan diets defined as the exclusion of all foods of animal origin from the diet- are becoming popular. In recent years, the prevalence of food allergy has also increased, and disproportionately affects children. When vegan diets and food allergy co-occur, this combination can be challenging and pose risks of nutritional deficiencies, particularly during childhood. In this paper, we aim to summarise the major concerns regarding vegan diets and food allergy, review the literature on this topic, and provide some suggestions for healthcare providers, particularly dietitians and nutritionists, who work with food allergic, vegan patients and their family. When working with this patient population, a regular and complete medical nutrition history, including screening for any possible nutritional deficiencies, is warranted. Likewise, the routine tracking of serum markers (especially iodine, iron, zinc, calcium, Vitamins B12, D, B2, and A, selected n-3 fatty acids and protein, which are more abundant in animal vs. plant foods) and symptoms of co-morbid diseases, including asthma, is important, as comorbid diseases may increase energy and nutrient requirements. For infants and children, anthropometry ought to be tracked longitudinally at regular intervals to identify any deviations from the childs previous growth pattern, and to accommodate any increased requirements for growth and development. Correct diagnoses, education and allergy management must be disseminated to the family in a clear and appropriate manner. Children with allergy may have increased nutritional needs due to comorbidity. This is complicated by coincident food allergy and vegan diet as both impose diet restrictions (limiting sources of important nutrients, need for dietary variety and/or increased consumption due to reduced bioavaliability).

PubMed

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Veganism and paediatric food allergy: two increasingly prevalent dietary issues that are challenging when co-occurring. - Physician's Weekly

Existing research from the University of Illinois shows copper doesnt change fat and energy absorption from the diet. Instead, according to new research, the element seems to enhance pigs ability to utilize fat after absorption, resulting in increased energy utilization of the entire diet.

Our results indicate copper hydroxychloride is enhancing metabolism of fat, and that's how the pigs get more energy. And that, we believe, can explain why pigs have better feed conversion rates when we feed this copper source in the diets, says Hans H. Stein, professor in the Department of Animal Sciences at Illinois and co-author of a new study in the Journal of Animal Science.

In the study, Stein and his collaborators fed pigs one of two diets. Both primarily contained corn, soybean meal, and distillers dried grains with solubles, but one diet (a control) contained only 20 milligrams of copper chloride per kilogram. The experimental diet was identical, except it also contained 150 milligrams of copper hydroxychloride per kilogram.

Pigs consuming the experimental diet experienced greater average daily gain and gain-to-feed ratio, representing better feed conversion and economic savings for producers.

Steins previous work showed fat and energy digestibility didnt change with inclusion of similar rates of copper hydroxychloride. So, to really understand coppers effects on post-absorptive fat metabolism, the researchers evaluated gene expression in tissue samples from the pigs.

We saw greater expression of genes involved in lipid metabolism and lipid utilization in the liver, adipose tissue, and to a lesser degree in the muscle, Stein says. This indicates that dietary copper may affect signaling pathways associated with lipid metabolism by improving the uptake, transport, and utilization of fatty acids.

Coppers ability to boost feed conversion rates is welcome news with agencies regulating antibiotics as growth promoters.

But copper isnt necessarily a perfect workaround.

In Europe, Stein says, environmental concerns prompt copper regulation in waste streams. Thats why understanding coppers role in pig nutrition is so important. If less copper or a different form with a smaller environmental footprint could fulfill the same biological function, producers could continue to benefit while also protecting the environment.

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Copper boosts pig growth, and now we know why - The Pig Site

A pilot healthy eating program has increased parents confidence and knowledge in encouraging their childs healthy eating habits, a UNSW Sydney study finds.

The parent-based intervention program, called Reboot, is for children aged between two and 13 who have completed cancer treatment within the last five years. The results of the live trial were published over the weekend in the journal Pediatric Blood & Cancer.

All parents who completed the program found it increased their confidence in providing a healthier diet to their child post-treatment, while 93 per cent reported they had put the skills they learnt into practice.

Side effects of cancer treatment like nausea, vomiting and taste changes can make it difficult for children to eat during treatment, says lead author Dr Lauren Winkler from UNSW Medicine and the Kids Cancer Centre at Sydney Childrens Hospital.

Instead of eating a well-balanced diet, children often only eat plain, processed foods with little nutritional value during treatment.

These negative impacts on food preferences are difficult to reverse. Without early intervention, these eating habits could persist into adulthood and impact their long-term health.

The Reboot program aims to improve the childs eating habits and food preferences by providing guidance directly to their parents. Parents are given four weekly phone consultations with a dietitian or psychologist, followed by a booster session after six weeks. Each call lasts for around 45 minutes.

The dietitian or psychologist gives parents information on the ongoing side effects of treatment and lets the parent know if their child is meeting the recommended dietary guidelines.

They also give tailored advice depending on the childs eating habits, like avoiding vegetables or fruit.

All parents who completed the program found it a useful strategy to promote higher vegetable intake in children after their cancer treatment, says Dr Winkler.

Reboot is the first program of its kind worldwide to focus on strategies that promote vegetable and fruit intake in children after cancer treatment.

All parents who completed the Reboot program found it useful for promoting higher vegetable intake in their children. Photo: Shutterstock.

Thanks to advances in childrens cancer treatments, over 80 per cent of children will successfully recover from their cancer diagnosis, says Dr Winkler.

However, long term side effects of treatment place young cancer survivors at an increased risk of developing serious diseases like diabetes, obesity and heart disease.

Healthy eating habits after cancer treatment can help protect children from developing serious illness, but cancer treatment typically turns childrens eating habits upside down, she explains.

Parents are not typically offered dietary support after their child finishes cancer treatment, meaning many families struggle to re-establish healthy eating habits again.

It can be hard for parents to reintroduce healthy foods to their childs diet on their own particularly while dealing with the challenges of remission. The challenges they face are detailed in a past study led by Dr Jennifer Cohen, a paediatric dietitian from the Kids Cancer Centre at Sydney Childrens Hospital, conjoint lecturer at UNSW Medicine, and co-author on this paper.

The Reboot program teaches parents strategies to promote healthier eating habits and encourage better food choices.

I didnt think Id ever get him to eat vegetables again, says Sarah*, a parent of a 10-year-old boy involved in Reboot.

Her son, Callum*, wasnt eating his required serves of vegetables before the Reboot program. Sarah expected arguments whenever vegetables were put on his plate.

His eating behaviours after Reboot really surprised her.

Callum actually wanted a carrot for breakfast, she says. And he wanted carrot and peas for a snack like he asked for that.

He wouldnt have done that before.

As Reboot is delivered remotely, families like Sarahs across Australia could potentially benefit from the program.

Cancer survivors live all over Australia, so we are excited that parents of young survivors found a distance delivered dietary program useful, says Dr Winkler.

Without early intervention, negative eating habits developed during cancer treatment could persist into adulthood. Photo: Shutterstock.

As a pilot program, Reboot has given the researchers a chance to test whether short-term healthy eating parent interventions work in an Australian context.

While participants highly valued the program, fewer people registered than initially anticipated: the intervention included 22 families. The low sample size restricted the researchers from evaluating whether the program increased survivors intake of vegetables and fruit.

The researchers suspect the telephone format may have deterred some families from taking part.

We know that families are very busy and fitting in scheduled telephone sessions can be particularly tricky, says Dr Winkler.

To help encourage more families to participate, weve now turned Reboot into an online program called Reboot-KIDS.

The online format lets parents complete the program in their own time, but with the option of telephone support when needed.

Reboot-KIDS is one of the most popular programs we have ever developed, says Professor Claire Wakefield, director of the Behavioural Sciences Unit at UNSW Medicine and Sydney Childrens Hospital.

Im not surprised: a program that can make mealtimes easier and kids healthier ticks a lot of boxes for busy families.

Parents of child cancer survivors who are interested in participating in Reboot-KIDS can visit the Behavioural Sciences Unit website for more information. The researchers are using a wait-list control so that all interested families will be able to participate.

If the randomised controlled trial is successful, we will use its insights to support the implementation of Reboot in community cancer organisations across Australia, says Dr Winkler.

Reboot could potentially be delivered to all parents of young cancer survivors who are struggling every day with fussy eating.

* Names changed

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Rebooting healthy eating habits in child cancer survivors - UNSW Newsroom

The novel coronavirus pandemic can make it seem impossible to look away from the storm on the horizon. And what a monster it is: Covid-19's first wave is building into a tsunami threatening a growing number of states.

The onrush of critical Covid-19 cases into our hospitals is of course the biggest single problem the nation faces. But for many individuals with no trace of the virus in their bodies, pandemic stress reactions are also tipping the scales toward medical catastrophe.

I'm a doctor who deals exclusively in the world of life-changing injuries, working at a large Atlanta hospital treating patients from throughout the southeastern US and beyond.

I can't imagine a set of prior life experiences that could fully inoculate one from worry. In any given week I see families through a loved one's twilight states of unconsciousness and semiconsciousness, facilitating deliberations over when to push forward and when it may be time to let go.

After being saturated with such problems daily for a decade now, you might assume a global pandemic couldn't rock my psyche much in the way of life or death fear. You'd be wrong. None of us were ready for this.

Even with mask-wearing and avoiding crowds it's not fully in our control when we will contract Covid-19. It's certainly not up to us how we will fare when it takes hold.

Now don't get me wrong, just because you worry about Covid-19 does not mean you have a stroke coming around the corner. Underlying risk factors are typically required to see stress translate into a major cardiovascular event. At the same time, many adults do have some risk factors, often unbeknownst to them.

Situational factors -- say the events of a pandemic or world war -- are often going to be at play in whether any particular person's stroke or heart attack happens on one given day versus another. And we're seeing a whole lot more of these health incidents now because of the pandemic.

The deaths aren't from Covid-19 directly, but many were likely due to delayed care, and perhaps in some cases, they were the result of pandemic stress, similar to my own clinical observations.

For every pandemic-stress related death, there are many more survivors with near-death experiences, like the patients I treat.

No doctor can prescribe that your business will breeze through what's happening, or that you don't lose your insurance or fall victim to the many other of the factors making lives go haywire right now. I can't tell you to make sure no one in your family ends up in the hospital for weeks, separated and suffering.

Still, there are some things we can do to try to maintain our physical and mental well-being while accepting that no, everything isn't alright. Doing what we can to manage our personal pandemic stress reactions, while accepting more of what we can't change, will be one key to our survival.

The treatment I'd prescribe calls for conscious disconnection, then elective reconnection to what's really important in your life. Manage untoward events where you realistically can do so. Let the rest wash overboard. Go data dry for a day. Build from there.

As everything moves online -- our work lives, social lives, and more of our basic services, including our health care -- this may seem like an impossible goal. Use some of the growing assortment of tools to help you lessen your screen time and protect all the screen-free time you can wring out of your days and weeks.

I'm trying to stick to the prescription myself, increasingly disconnecting for much of the day during weekends and hoping to continue.

Manage your consumption of 2020's malignant political scene in the same way that you attempt to limit your dessert intake. We can't turn away from our democracy at these critical moments. But engage judiciously. I teach families that they have to take time for and care for themselves in order to care for their loved one. The same can be said when caring for our troubled democracy.

It's appropriate to grieve the world and the innocence we've lost. And we should not underestimate the lasting effects of this stress on our health. The ripple effects here aren't a mere "butterfly effect." The pandemic is more of a charging hippopotamus effect. Intentionally coping with and managing the unfortunate reality, while dodging the hippo as best we can, just became part of the job description for every adult.

Survival is in question now, but in reality, that has always been the case. The ways we interact and how we do business are changing, much of it for the long term. But life has always been subject to change. Some degree of acceptance of these facts, if you can muster it, will help lower your anxiety.

Puzzles, painting, hikes, kayaking, adopting a dog, games with friends online -- find whatever works to move your gaze off the storm on the horizon. For those who can afford camping trips and are boosting the RV sales around the country, that's a great response. Same with the home exercise equipment, so long as you use it! You've got to be deliberate in adding new social and physical routines to your weekly mix.

What kept you healthy in 2019 won't be good enough for the rest of 2020. So maybe add in some meditation or try mindfulness exercises. I'm not a practitioner, but agree it sounds like a good idea (I'd rather weed the garden). Whatever new activities you pick, be prepared and willing to change it up. Change is about the only thing we can count on.

Originally posted here:
Doctor: What Covid stress is doing to your body - CNN

Katori Hall dreams of lobsters and peaches. Illustration: Margalit Cutler

I would say, even though Im in the middle of New York City, I have felt the most southern that Ive felt in a really long time because of the fact that I have to cook so much nowadays, says the playwright Katori Hall, whose work is often set in her hometown of Memphis. Cooking is not a new interest for Hall, who once had a food blog (Katoris Kitchen) and whose last play, The Hot Wing King, was centered on a cooking contest. The South is also the setting for her first television show, P-Valley (based on her play), which follows the lives of performers and patrons in a Mississippi strip club and, as Hall tells the New York Times, pulses with the female gaze. (The show, which the Hollywood Reporter hails as so variously accomplished you dont know what to praise first, debuts this Sunday on Starz.) While working on the show, Hall has also been keeping up with her cooking and feeding her two young boys, making sure they continue to eat the food, like chicken and dressing, she grew up on.

Wednesday, July 1Tea with milk and sugar. I drink hot tea every day. My husband is from Uganda, and usually we drink Ugandan tea. But recently we ran out of it, so Ive been drinking Lipton. I am the weirdest writer in the world. I do not drink coffee at all. I do not drink it at all.

Left physical therapy and went to Westside Market and bought beignets, pecan pie, tea, and $26 cherries!!!! Why are cherries so fucking expensive?!?!?! (Its a splurge; I will eat them slowly.)

As soon as I got home, my boys tore them beignets up. They wanted Dunkin Donuts, but this had to do. They love Dunkin. When they see that pink and orange lettered paper, theyre overjoyed. They flip.

Lunch was soft tacos for the boys using ground beef I made with a kit. There will always be a taco night sometime during the week. Theyre easy to make and really easy for kids. Of course, I have the two little ones, and I have to feed a group of people for a whole day. So its been a struggle to find food that your kids want to eat the sheer amount of work. I was joking with a friend, Its like were working in a cafeteria. Not only do you have to feed kids, but you have to wash all the dishes; youve got to get the groceries. Its been reflective of the work that we, as women, kind of have traditionally taken on. But, luckily, I actually love to cook.

Im from the South, so I grew up on some amazing food. My mama did teach her little girl how to, as she says, burn in the kitchen not actually burn stuff, but cook really good in the kitchen. So, luckily, I really enjoy providing nourishment to my children, and I love to take on new recipes and do my own little tweak on them. I have a lot of cookbooks. I gather recipes from all different parts of the world, so my kids actually have a very diverse palate. So if they are tired of a certain thing, I can very quickly turn to their favorite, which tends to be noodles or pancakes with sprinkles.

Dinner was a T-bone steak with special compound butter and rice. I made the butter with a mixture of garlic, parsley, and, actually, orange zest. Its a nice flavor. We eat a lot of meat here. We eat a loooottt of meat all kinds of meat. My kids will not eat anything but the meat. Its very weird. They like their protein, I guess. But T-bones are expensive.

Thursday, July 2Breakfast. Tea with milk and sugar.

I made eggs with heavy cream and parsley, and we also had strawberries with castor sugar.

I love all eggs: boiled eggs, poached eggs. My kids usually only like the white part, but these they actually eat. Theres a scrambled version theyll actually eat. Theyre very fluffy because of the cream. I cook them really quickly. Ill use butter, sometimes olive oil, and cook it on low, because I dont want the eggs to be hard. I want them to be a little wet.

I started cooking dinner early, before we had lunch, because I didnt want to be in the kitchen for long. New recipe I found online Crock-Pot beef stew and rice and something I can cook while looking after these kiddos. It takes five hours. It wasnt just one specific recipe. Ill think of what I want to cook, then Ill look at five recipes, and then I will take ingredients from this recipe, that recipe, that recipe and I look at what I have in my spice rack and then use whatever I have. I basically combine the recipes, thats what I end up doing.

For lunch, hubby ordered chicken and rice from one of our favorite Dominican spots up around our hood, Inwood: El Nuevo Sabor. Obviously, because of the pandemic, initially a lot of places were closed, so as time kind of marched on, places started reopening. It slid in as our favorite.

We ate the Crock-Pot beef stew when it was ready.

Late-night snack of leftover rice and beans with ghee made in Uganda.

Friday, July 3Tea with milk and sugar.

Physical-therapy day. I got out pretty late. I didnt really eat breakfast that day, just the tea, so it was like, Wooo, let me just have something done. I wanted to bring home something, versus getting home and having to cook and then lunch being super, super-late. So for brunch, I got this roasted chicken from Westside right after I left physical therapy. What was funny was my husband had ordered Dunkin, so my kids didnt really eat the chicken. They kind of snacked on it a little bit, so they basically had two meals.

Snacked on a Dunkin Donuts sandwich. I literally dont know what it was. I just unwrapped the paper and shoved it into my mouth.

Lunch was noodles ordered out from a Japanese place, Tampopo Ramen. We got Ramune soda, curry rice, shoyu ramen, and Enter the Dragon ramen, which has a habanero spicy-miso broth. We eat there all the time once a week. These kids love noodles. Thats the only thing they will devour.

Dinner was lemon-and-sea-salt salmon with lemon and dill and an arugula salad. I took this class, Home Cooking New York. It was some time ago; I forgot exactly when. Maybe a couple years ago. This is one of the recipes that really stuck with me. I sprinkled sea salt on the fish, squeezed the lemon juice on it, then I cooked the lemons up, placed the fish on top of the lemons, and baked it in foil all together. I make sure to sprinkle dill all over it. I try not to overbake it. I hate overcooked salmon. I like my salmon to feel real juicy and just fall apart. The kids love it. Everyone loves it, and its just so super-healthy.

Tropical Punch Kool-Aid. Igrew up drinking it, and I would get it from BJs because they have big canisters. I got tired of buying cans of soda. With Kool-Aid, you can kind of control the level of sugar a little bit, and if you get a big canister, itll last for a couple months. But in my family, it usually lasts a month. Its something we drink a lot. I wouldnt say every, every day, but Ill make a pitcher for the kids especially. They love their red drink.

Late-night snack: one glass of wine.

Saturday, July 4Tea with milk. Pancakes with sprinkles.

Lunch?!?! McDonalds!!!! No barbecue, but something a little Americana. We got Chicken McNuggets, the double cheeseburger, and two Happy Meals. Oh, and two slushies. I kind of feel bad ordering McDonalds.

Dinner was southern fried tilapia with oven-roasted potatoes. I always do a little Memphis in Manhattan day, where I do a southern dish once a week. Fish is usually my go-to when it comes to that, but I do chicken and dressing, macaroni and cheese, chicken and dumplings. Just making sure I always pay respect to my southern roots through the food that we eat.

I think taste buds change over time, but you always remember what you grew up on, and it directly takes you back to home. So I really want to make sure my kids have the South on their tongues.

Coke with Bulleit Bourbon as we watched the sky light up with fireworks from our window.It was amazing, and you know in New York, people have been popping off fireworks forever; its been the thing to do at night. Every night, wed been going to bed hearing a lot. On the Fourth, the neighbors were really smoking up the sky. It was hard to get my kids to go to bed because every time they would lie down, they would hear it going off, and they jumped off their beds and opened the curtains to see brilliant colors lighting up the sky.

Sunday, July 5Pancakes with sprinkles again and eggs mixed with heavy cream and parsley (my kid-friendly go-to for eggs). But, for myself, I did shakshuka, which my kids hate because they hate egg yolks. They are missing out, but its fine because Ill eat it myself. I made it in my personal cast-iron pan. It screams Im not sharing.

Its the thing I do. There is this place, Rustic Table, that I was ordering my shakshuka from every day because I was in rehearsal at Signature Theatre. Thats my go-to breakfast when Im working on something because its very healthy, and they can deliver it to me really fast. Even when I was in the editing bay for P-Valley, Id want shakshuka every morning. It got to a point where I was like, I should really learn how to make this dish. Cause I like it so much. I found three or maybe four recipes, figured out what I had in my cabinet, and made it.

Lunch was instant noodles I learned how to make off Nadiyas Time to Eat on Netflix, one of my fave quarantine shows. She teaches you how to make this paste with garlic, fish sauce, chile sauce, and you make it and it can last for up to a month or two, I think. I make a big old mixing jar of it. Ill say once a week, my kids get a bowl of these noodles to eat.

Dinner was spicy-tuna poke bowls with jasmine rice and homemade sauce, a mix of mayo and sriracha. Food is a source of joy, especially right now. The fact that I get the opportunity to eat with my kids three times a day this feeling of putting family first and making memories in the midst of a very volatile moment. Theres two crises happening theres the pandemic, and theres also insurrection demanding yet again for equality and food has provided a source of comfort for me and my family. Its this rhythmic thing I get to do every morning and every afternoon and every night.

Now dont get me wrong: I get tired. Cause its a lot. In the midst of running after the kids and cleaning up after them, Im doing the work of trying to launch a TV show. Im having to balance that work-home life, but its all at home, so theres no line at this point in time between those two things in my life. The cooking is something you have to do. You have to eat, and those kids have to eat. So lets say I talk to other people who hate cooking, and Im like, Oh, thank God I like it, because this would be hell right now otherwise.

I drank two Coronas its a fuck you to the virus. And Im still chomping on them $26 cherries for a late-night snack LOL.

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Link:
Katori Hall Learned How to Burn in the Kitchen - Grub Street

Jenkins interest in nutrition was sparked by her close friend Polly Noble, a health coach who died from cervical cancer aged just 32. I became a vegetarian because of Polly, she explains. She went on a raw diet and I did it with her for solidarity. And I never went back to eating meat. Ive now become vegan. Just because I found that the mercury levels in the fish I was eating were quite high. And I became allergic to dairy. My nutritional intake is not about making me look good. It has always been more a focus on whats good for my body.

Her children still eat meat but she tries to find crossover meals like jackfruit fajitas which they can eat together. Andrew is a big meat eater. I am not. So we decided well give them meat until they were able to say they didnt want it. It can be their decision. She encourages her children to snack on raw fruit and vegetables. My parents never gave me things like fast food so I never craved that stuff, she explains.

Jenkins dabbled with diets in her early 20s but those anxious days are gone. Ive got a big appetite, she giggles. So I have big portions of three meals a day but I wont snack in between. On a typical day, she has porridge with honey and blueberries for breakfast, a salad with tofu and beans for lunch, and mushrooms with edamame pasta for dinner. My mum (Susan) made a lot of our meals from scratch and I think where possible that is the key. I appreciate that people are in a rush. We are too but its nice to do home cooking. Thats definitely something I remember my father (Selwyn) doing for us after school.

The singers coronavirus-delayed album Cinema Paradiso a tribute to her favourite movie songs, including Moon River and Singin in the Rain was released on July 3. She hopes it will have extra resonance after the surge of nostalgia during lockdown.

Weve all been into movies for escapism, comfort and entertainment and this album is really an extension of that, she says. Its all the wonderful musical moments of the films weve probably been watching. Weve been reminiscing over our favourites like Amadeus and Forrest Gump and showing the children the movies we loved like Pinocchio and Splash.

More:
Katherine Jenkins on how she's ditched the diets but still stays fit - Telegraph.co.uk

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