| Search Weight Loss Topics: |
COVID-19: Diet and supplements may be ‘the need of the hour’, say researchers – NutraIngredients.com
Diet 
Comments Off on COVID-19: Diet and supplements may be ‘the need of the hour’, say researchers – NutraIngredients.com
Researchers from the genomics companyLeucine Rich Bio and theRajiv Gandhi Cancer Institute and Research Centre, in India,point out that the presence of SARS Cov2 RNA in the stool of some patients and diarrhoea in others suggests suggests a link between the lung and the intestine.
Their research review,published in'Virus Research',argues that in addition to current therapies, the patient's gut microbiota should be profiled and an effective diet recommended including specialised pre- and probiotics such as FOS, GOS and various lactobacilli strains to improve gut dysbiosis and 'thereby improving overall immune response in such patients'.
"This can be done by profiling gut microbiota of the individual patients and recommending effective diet including specialised pre/probiotics such as FOS, GOS and various lactobacilli strains to improve gut dysbiosis and thereby improving overall immune response in such patients. This may improve and fasten recovery in patients especially the elderly and the immune-compromised who are infected with SARS-Cov2 virus."
"Another line of action may be to prophylactically provide specialised supplements including prebiotics, probiotics to care givers who are in the front line in tackling this disease. Thus, effective nutritional strategy and specific functional foods aiming at the microbiota for specific population group may be the need of the hour."
Their recommendations are based on intelligence that elderly, immune-compromised patients and patients with other co-morbidities like type-2 diabetes, cardiovascular disorders fare poorly in combating Covid-19 and that a general imbalance of gut microbiota called dysbiosis is implicated in such patients and the elderly.
The report states: "Interestingly, it is known that in murine models, removal of certain gut bacteria by antibiotic leads to increased susceptibility to influenza virus infection in lungs.Also, several bacterial metabolites and bacterial fragments can modulate lung immune response. So, it is quite a possibility that gut dysbiosis may be influencing the clinical manifestation in Covid-19 as well. Microbial action on dietary fibre is known to increase short chain fatty acidsin blood thereby protecting against allergic inflammation in the lungs.
"In fact, prebiotics such as wheat bran and fructo-oligosachharides (Fos), galactosachharides (Gos) are known to increase butyrate levels thereby reducing inflammation and improving conditions in asthma and cystic fibrosis.
"Mice model studies have shown that introduction of probiotic bacteria likeLactobacillus rhamnosus, Bifidobacterium lactisandBifidobacterium brevecan down regulate allergic response. Likewise, administration ofLactobacillus casei ShirotaorLactobacillus rhamnosusGG in cystic fibrosis patients leads to improvement in their conditions."
They conclude that, since gut microbiota is malleable and is modulated by diet as well as prebiotic and probiotic supplements, it is 'imperative' that personalised diet strategies are implemented as a supplement to current routine therapies.
They say that further research into the effect of Covid-19 on the gut microbiota profile, and vice versa, is needed.
A team of scientists fromHong Kong recently carried out a pilot study investigating changes in the faecal microbiomes of patients with SARS-CoV-2 infection during hospitalisation and associations with severity and faecal shedding of virus.
The team performed shotgun metagenomic sequencing analyses of faecal samples from 15 patients with COVID-19, from February 5 through March 17, 2020.
Faecal samples were collected two or three times per week from time of hospitalisation until discharge; disease was categorized as mild (no radiographic evidence of pneumonia), moderate (pneumonia was present), severe (respiratory rate 30/min, or oxygen saturation 93% when breathing ambient air), or critical (respiratory failure requiring mechanical ventilation, shock, or organ failure requiring intensive care). They then compared the microbiome data with those from six subjects with community-acquired pneumonia and 15 healthy individuals (controls) and assessed gut microbiome profiles in association with disease severity and changes in faecal shedding of SARS-CoV-2.
Their results revealed that patients with COVID-19 had significant alterations in faecal microbiomes compared with controls, characterised by enrichment of opportunistic pathogens and depletion of beneficial commensals, throughout hospitalisation.
Specifically, the report states:"Depleted symbionts and gut dysbiosis persisted even after clearance of SARS-CoV-2 (determined from throat swabs) and resolution of respiratory symptoms. The baseline abundance of Coprobacillus, Clostridium ramosum, and Clostridium hathewayi correlated with COVID-19 severity; there was an inverse correlation between abundance of Faecalibacterium prausnitzii (an anti-inflammatory bacterium) and disease severity.
"Over the course of hospitalisation, Bacteroides dorei, Bacteroides thetaiotaomicron, Bacteroides massiliensis, and Bacteroides ovatus, which downregulate expression of ACE2 in murine gut, correlated inversely with SARS-CoV-2 load in faecal samples from patients."
The study authors conclude that strategies to alter the intestinal microbiota might reduce disease severity.
The two new papers come hot on the heals of NutraIngredients' article revealing that the UKs most prominent scientists are asking the countrys health secretary Matt Hancock to assess the role of the gut microbiome in coronavirus citing evidence that points to its impact on susceptibility and recovery from the disease.
Authored by professor Glenn Gibson and Dr Gemma Walton from the university of Reading, along with Nottingham Trent universitys Dr Kirsty Hunter, thestatementcalls forattention to be given to emerging but convincing evidence that gut health may be related to COVID-19.
In discussing how to improve gastrointestinal health, the statement highlights the role of probiotics and prebiotics with references to their efficacy in reducing the incidence and duration of common upper respiratory tract infections.
Some probiotics and prebiotics work by regulating immunity, including anti-inflammatory properties. Other mechanisms of effect include enhancement of the intestinal epithelial barrier competition with pathogens, acidification of the gut and adhesion to the intestinal epithelium.
At the present time, it is the case that no probiotics nor prebiotics have been shown to better manage the symptoms associated with COVID-19, and research is ongoing.
However, not everyone was supportive of this part of the statement. Writing on Twitter,Mike Coxsays,As a UK microbiome researcher and one specialising in respiratory disease I find it hard to express how irresponsible I think it is to suggest that probiotics or prebiotics should be even considered to be part of treatment for COVID-19. I am appalled the All-Party Parliamentary Group (APPG) would suggest this.
He goes on:The letter is in no way measured, there have beencasesof probiotics causing sepsis in ICU patients.
Theworkomitted from the lead author of the letter's review on the topic titled"Using probiotics to flatten the curve,"reveals to me the motivation of the letter is not careful gut microbiome research, but simple probiotics to the exclusion of reasoned research.
Source:Virus Research
Dhar. D., andMohanty. A
"Gut microbiota and Covid-19- possible link and implications"
https://doi.org/10.1016/j.virusres.2020.198018
More here:
COVID-19: Diet and supplements may be 'the need of the hour', say researchers - NutraIngredients.com
Heather and Terry Dubrow Reveal the Perks of Their New Dubrow Keto Fusion Diet: Alcohol and Fruit! – Us Weekly
Diet Comments Off on Heather and Terry Dubrow Reveal the Perks of Their New Dubrow Keto Fusion Diet: Alcohol and Fruit! – Us Weekly
Heather and Terry Dubrow are back with a new eating regimen! The couples latest creation, The Dubrow Keto Fusion Diet, which is both a book and a nutrition plan, draws on the best parts of the ketogenic diet and interval eating to provide secrets to weight loss success.
We have a new diet book thats called The Dubrow Keto Fusion Diet that mixes the best of the two top diets, which are intermittent fasting and the keto diet, Terry, 61, told Us Weekly exclusively earlier this month.
Though both eating regimens are very popular, Terry and Heather, 51, sought out to make them more accessible, yet still effective and healthy, so they combined the best parts of each. The problem with both of the diets is intermittent fasting is challenging because youre not eating all day, and the keto diet is challenging because you dont get to eat fruits and vegetables and carbohydrates, so its not sustainable and not particularly healthy, the plastic surgeon explained.
But we found a science-based plan that combines the benefits of both without the disadvantages of either, Terry added. Its prescriptive, but its very, very simple. Its very sustainable you get to fat burn all day long while youre eating.
The plan, which is outlined in The Dubrow Keto Fusion Diet book, allows both fruit and alcohol, which is something the Botched star was happy about considering Heather told Us he hated keto.
I was down on keto because you really cant have fruits and vegetables. Its so low carbohydrate that if you eat one apple, youre out of the traditional ketogenesis diet, so its not sustainable, the reality star argued. But what this does, it allows you to have a reasonable amount of carbohydrates each and every day, allowing you fruits and vegetables, but it sends you into a ketosis during the day, and then out of it at night, and then back in it the next day.
According to Terry, this diet is similar to keto in that it enables your body to use fat for fuel during the day, while still allowing you to have some of the popular foods you crave at night, which would traditionally be forbidden on the keto diet.
In other words, certain cheats are permitted on the Dubrow Keto Fusion Diet, such as alcohol. How could you live without that? Heather quipped. That was one of the things we didnt like about the keto diet.
Terry added that this diet, which is a follow-up to 2018s The Dubrow Diet, also allows other foods that are typically not permitted on keto. Weve made it very easy, he said. Its a very simple plan that allows you to eat during the day as opposed to fasting all day, but allows you to have fruits and vegetables also.
Heather compared the duos diet to a popular exercise technique, adding: Youve got to think of it sort of like high-intensity interval training, which were all very used to when it comes to exercise. You raise and lower your heart rate and thats how we train the body. Its the same exact idea, is that were coming in and out of ketosis, training the body that way.
While the Real Housewives of Orange County alum clarified that her children with Terry twins Nicholas and Maximillia, 16, and daughters Katarina, 13, and Collette, 9 dont stick to the diet, they do follow a similar eating plan when theyre home. When it comes to the family, theyre not on a program per se, but so many of the meals in here are family-friendly that its just easy, and we did it that way on purpose, the Bravo personality told Us. Not that my 9-year-old is on The Dubrow Keto Fusion Diet, but she enjoys many of the dishes we make.
With reporting by Christina Garibaldi
Go here to see the original:
Heather and Terry Dubrow Reveal the Perks of Their New Dubrow Keto Fusion Diet: Alcohol and Fruit! - Us Weekly
Is diet partly responsible for differences in COVID-19 death rates between and within countries? – BMC Blogs Network
Diet Comments Off on Is diet partly responsible for differences in COVID-19 death rates between and within countries? – BMC Blogs Network
ARIA group: Amir Hamzah Abdul Latiff, Baharudin Abdullah, Werner Aberer, Nancy Abusada, Ian Adcock, Alejandro Afani, Ioana Agache, Xenofon Aggelidis, Jenifer Agustin, Cezmi Akdis, Mbeccel Akdis, Mona Al-Ahmad, Abou Al-Zahab Bassam, Oscar Aldrey-Palacios, Emilio Alvarez Cuesta, Ashraf Alzaabi, Salma Amad, Gene Ambrocio, Isabella Annesi-Maesano, Ignacio Ansotegui, Josep Anto, Hasan Arshad, Maria Cristina Artesani, Estrella Asayag, Francesca Avolio, Khuzama Azhari, Ilaria Baiardini, Nissera Bajrovi, Petros Bakakos, Sergio Bakeyala Mongono, Christine Balotro-Torres, Sergio Barba, Cristina Barbara, Elsa Barbosa, Bruno Barreto, Joan Bartra, Eric D. Bateman, Lkhagvaa Battur, Anna Bedbrook, Martn Bedolla Barajas, Bianca Begh, Elizabeth Bel, Ali Ben Kheder, Mikael Benson, Camelia Berghea, Karl-Christian Bergmann, David Bernstein, Mike Bewick, Slawomir Bialek, Artur Biaoszewski, Thomas Bieber, Nils Billo, Maria Beatrice Bilo, Carsten Bindslev-Jensen, Leif Bjermer, Hubert Blain, Malgorzata Bochenska Marciniak, Christine Bond, Attilio Boner, Matteo Bonini, Sergio Bonini, Sinthia Bosnic-Anticevich, Isabelle Bosse, Sofia Botskariova, Jacques Bouchard, Louis-Philippe Boulet, Rodolphe Bourret, Philippe Bousquet, Fulvio Braido, Andrew Briggs, Christopher Brightling, Jan Brozek, Roland Buhl, Roxana Bumbacea, Mara Teresa Burguete Cabaas, Andrew Bush, William W. Busse, Jeroen Buters, Fernan Caballero-Fonseca, Moses A. Calderon, Mario Calvo, Paulo Camargos, Thierry Camuzat, Antonio Cano, G. Walter Canonica, Arnaldo Capriles-Hulett, Luis Caraballo, Vicky Cardona, Kai-Hakon Carlsen, Jorge Caro, Warner Carr, Fredelita Carreon-Asuncion, Ana Maria Carriazo, Thomas Casale, Mary Ann Castor, Elizabeth Castro, Lorenzo Cecchi, Alfonso Cepeda Sarabia, Ramanathan Chandrasekharan, Yoon-Suk Chang, Victoria Chato-Andeza, Lida Chatzi, Christina Chatzidaki, Niels H. Chavannes, Yuzhi Chen, Lei Cheng, Tomas Chivato, Ekaterine Chkhartishvili, George Christoff, Henry Chrystyn, Derek K. Chu, Antonio Chua, Alexander Chuchalin, Kian Fan Chung, Alberto Cicern, Cemal Cingi, Giorgio Ciprandi, Ieva Cirule, Ana Carla Coelho, Jannis Constantinidis, Jaime Correia de Sousa, Elisio Costa, David Costa, Mara del Carmen Costa Domnguez, Andr Coste, Linda Cox, Alvaro A. Cruz, John Cullen, Adnan Custovic, Biljana Cvetkovski, Wienczyslawa Czarlewski, Gennaro DAmato, Jane da Silva, Ronald Dahl, Sven-Erik Dahlen, Vasilis Daniilidis, Louei Darjazini Nahhas, Ulf Darsow, Frdric de Blay, Eloisa De Guia, Chato de los Santos, Esteban De Manuel Keenoy, Govert De Vries, Diana Deleanu, Pascal Demoly, Judah Denburg, Philippe Devillier, Alain Didier, Maria Dimou, Anh Tuan Dinh-Xuan, Ratko Djukanovic, Dejan Dokic, Margarita Gabriela Domnguez Silva, Habib Douagui, Nikolaos Douladiris, Maria Doulaptsi, Grard Dray, Ruta Dubakiene, Stephen Durham, Mark Dykewicz, Didier Ebo, Natalija Edelbaher, Patrik Eklund, Yehia El-Gamal, Zeinab A. El-Sayed, Shereen S. El-Sayed, Magda El-Seify, Regina Emuzyte, Lourdes Enecilla, Heidilita Espinoza, Jess Guillermo Espinoza Contreras, John Farrell, Lenora Fernandez, Antje Fink Wagner, Alessandro Fiocchi, Wytske J. Fokkens, Jean-Franois Fontaine, Francesco Forastiere, Jose Miguel Fuentes Prez, Emily GaerlanResureccion, Mina Gaga, Jos Luis Glvez Romero, Amiran Gamkrelidze, Alexis Garcia, Cecilia Yvonne Garca Cobas, Mara de la Luz Hortensia Garca Cruz, Jacques Gayraud, Bilun Gemicioglu, Sonya Genova, Jos Gereda, Roy Gerth van Wijk, Maximiliano Gomez, Sandra Gonzlez Diaz, Maia Gotua, Christos Grigoreas, Ineta Grisle, Marta Guidacci, Nick Guldemond, Zdenek Gutter, Antonieta Guzmn, Tari Haahtela, Ramsa Halloum, Eckard Hamelmann, Suleiman Hammadi, Richard Harvey, Joachim Heinrich, Adnan Hejjaoui, Birthe Hellquist-Dahl, Luiana Hernndez Velzquez, Mark Hew, Elham Hossny, Peter Howarth, Martin Hrubiko, Yunuen Roco Huerta Villalobos, Marc Humbert, Michael Hyland, Guido Iaccarino, Moustafa Ibrahim, Maddalena Illario, Natalia Ilyina, Carla Irani, Zhanat Ispayeva, Juan Carlos Ivancevich, Edgardo Jares, Deborah Jarvis, Ewa Jassem, Klemen Jenko, Rubn Daro Jimneracruz Uscanga, Sebastian Johnston, Guy Joos, Maja Jot, Kaja Julge, Ki-Suck Jung, Jocelyne Just, Marek Jutel, Igor Kaidashev, Omer Kalayci, Fuat Kalyoncu, Jeni Kapsali, Przemyslaw Kardas, Jussi Karjalainen, Carmela A. Kasala, Michael Katotomichelakis, Bennoor Kazi, Thomas Keil, Paul Keith, Musa Khaitov, Nikolai Khaltaev, You-Young Kim, Jorg Kleine-Tebbe, Ludger Klimek, Bernard Koffi NGoran, Evangelia Kompoti, Peter Kopa, Gerard Koppelman, Anja Koren Jeverica, Mitja Konik, Kosta V. Kostov, Marek L. Kowalski, Tanya Kralimarkova, Karmen Kramer Vraj, Helga Kraxner, Samo Kreft, Vicky Kritikos, Dmitry Kudlay, Inger Kull, Piotr Kuna, Maciej Kupczyk, Violeta Kvedariene, Marialena Kyriakakou, Nika Lalek, Stephen Lane, Dsiree Larenas-Linnemann, Amir Latiff, Susanne Lau, Daniel Laune, Jorge Lavrut, Lan Le, Marcus Lessa, Michael Levin, Jing Li, Philip Lieberman, Giuseppe Liotta, Brian Lipworth, Xuandao Liu, Rommel Lobo, Karin C. Lodrup Carlsen, Carlo Lombardi, Renaud Louis, Stelios Loukidis, Olga Loureno, Jorge A. Luna Pech, Bojan Madjar, Antoine Magnan, Bassam Mahboub, Alpana Mair, Yassin Mais, Anke-Hilse Maitland van der Zee, Mika Makela, Michael Makris, Hans-Jorgen Malling, Mariana Mandajieva, Patrick Manning, Manolis Manousakis, Pavlos Maragoudakis, Gailen Marshall, Pedro Martins, Mohammad Reza Masjedi, Jorge F. Mspero, Juan Jos Matta Campos, Marcus Maurer, Sandra Mavale-Manuel, Cem Meo, Erik Meln, Elisabete Melo-Gomes, Eli O. Meltzer, Enrica Menditto, Andrew Menzies-Gow, Hans Merk, Jean-Pierre Michel, Neven Miculinic, Lus Mido, Florin Mihaltan, Kuitunen Mikael, Nikolaos Mikos, Branislava Milenkovic, Dimitrios Mitsias, Bassem Moalla, Giuliana Moda, Mara Dolores Mogica Martnez, Yousser Mohammad, Mostafa Moin, Mathieu Molimard, Isabelle Momas, Alessandro Monaco, Steve Montefort, Dory Mora, Mario Morais-Almeida, Ralph Msges, Badr Eldin Mostafa, Joaquim Mullol, Lars Mnter, Antonella Muraro, Ruth Murray, Tihomir Mustakov, Robert Naclerio, Rachel Nadif, Alla Nakonechna, Leyla Namazova-Baranova, Gretchen Navarro-Locsin, Hugo Neffen, Kristof Nekam, Angelos Neou, Laurent Nicod, Verena Niederberger-Leppin, Marek Niedoszytko, Antonio Nieto, Ettore Novellino, Elizabete Nunes, Dieudonn Nyembue, Robyn OHehir, Cvetanka Odjakova, Ken Ohta, Yoshitaka Okamoto, Kimi Okubo, Brian Oliver, Gabrielle L. Onorato, Maria Pia Orru, Solange Oudraogo, Kampadilemba Ouoba, Pier Luigi Paggiaro, Aris Pagkalos, S. P. Palaniappan, Isabella Pali-Schll, Susanna Palkonen, Stephen Palmer, Carmen Panaitescu Bunu, Petr Panzner, Nikos G. Papadopoulos, Vasilis Papanikolaou, Alberto Papi, Bojidar Paralchev, Giannis Paraskevopoulos, Hae Sim Park, Giovanni Passalacqua, Vincenzo Patella, Ian Pavord, Ruby Pawankar, Soren Pedersen, Susete Peleve, Ana Pereira, Tamara Prez, Oliver Pfaar, Nhn Pham-Thi, Bernard Pigearias, Isabelle Pin, Konstantina Piskou, Constantinos Pitsios, Kostas Pitsios, Davor Plavec, Dagmar Poethig, Wolfgang Pohl, Antonija Poplas Susic, Todor A. Popov, Fabienne Portejoie, Paul Potter, Lars Poulsen, Alexandra Prados-Torres, Fotis Prarros, David Price, Emmanuel Prokopakis, Robert Puy, Klaus Rabe, Filip Raciborski, Josephine Ramos, Marysia T. Recto, Shereen M. Reda, Frederico Regateiro, Norbert Reider, Sietze Reitsma, Susana Repka-Ramirez, Janet Rimmer, Daniela Rivero Yeverino, Jos Angelo Rizzo, Carlos Robalo-Cordeiro, Graham Roberts, Nicolas Roche, Mnica Rodrguez Gonzlez, Erndira Rodrguez Zagal, Christine Rolland, Regina Roller-Wirnsberger, Miguel Roman Rodriguez, Antonino Romano, Philippe Rombaux, Joel Romualdez, Jose Rosado-Pinto, Nelson Rosario, Lanny Rosenwasser, Menachem Rottem, Philip Rouadi, Nikoleta Rovina, Irma Rozman Sinur, Mauricio Ruiz, Lucy Tania Ruiz Segura, Dermot Ryan, Hironori Sagara, Daiki Sakai, Daiju Sakurai, Wafaa Saleh, Johanna Salimaki, Husain Salina, Konstantinos Samitas, Boleslaw Samolinski, Mara Guadalupe Snchez Coronel, Mario Sanchez-Borges, Jaime Sanchez-Lopez, Codrut Sarafoleanu, Faradiba Sarquis Serpa, Joaquin Sastre-Dominguez, Glenis Scadding, Sophie Scheire, Peter Schmid-Grendelmeier, Juan Francisco Schuhl, Holger Schunemann, Maria Schvalbov, Nicola Scichilone, Cecilia Seplveda, Elie Serrano, Aziz Sheikh, Mike Shields, Vasil Shishkov, Nikos Siafakas, Alexander Simeonov, Estelle F. Simons, Juan Carlos Sisul, Brigita Sitkauskiene, Ingelbjorg Skrindo, Tanja Sokli Koak, Dirceu Sol, Talant Sooronbaev, Manuel Soto-Martinez, Milan Sova, Franois Spertini, Otto Spranger, Sofia Stamataki, Lina Stefanaki, Cristiana Stellato, Rafael Stelmach, Peter Sterk, Timo Strandberg, Petra Stute, Abirami Subramaniam, Charlotte Suppli Ulrik, Michael Sutherland, Silvia Sylvestre, Aikaterini Syrigou, Luis Taborda Barata, Nadejda Takovska, Rachel Tan, Frances Tan, Vincent Tan, Ing Ping Tang, Masami Taniguchi, Line Tannert, Jessica Tattersall, Maria do Ceu Teixeira, Carel Thijs, Mike Thomas, Teresa To, Ana Maria Todo-Bom, Alkis Togias, Peter-Valentin Tomazic, Sanna Toppila-Salmi, Elina Toskala, Massimo Triggiani, Nadja Triller, Katja Triller, Ioanna Tsiligianni, Ruxandra Ulmeanu, Jure Urbancic, Marilyn Urrutia Pereira, Martina Vachova, Felipe Valds, Rudolf Valenta, Marylin Valentin Rostan, Antonio Valero, Arunas Valiulis, Mina Vallianatou, Erkka Valovirta, Michiel Van Eerd, Eric Van Ganse, Marianne van Hage, Olivier Vandenplas, Tuula Vasankari, Dafina Vassileva, Maria Teresa Ventura, Ccilia Vera-Munoz, Dilyana Vicheva, Pakit Vichyanond, Petra Vidgren, Giovanni Viegi, Claus Vogelmeier, Leena Von Hertzen, Theodoros Vontetsianos, Dimitris Vourdas, Martin Wagenmann, Samantha Walker, Dana Wallace, De Yun Wang, Susan Waserman, Magnus Wickman, Sian Williams, Dennis Williams, Nicola Wilson, Kent Woo, John Wright, Piotr Wroczynski, Paraskevi Xepapadaki, Plamen Yakovliev, Masao Yamaguchi, Kwok Yan, Yoke Yeow Yap, Barbara Yawn, Panayiotis Yiallouros, Arzu Yorgancioglu, Shigemi Yoshihara, Ian Young, Osman B. Yusuf, Asghar Zaidi, Fares Zaitoun, Heather Zar, Mario Zernotti, Luo Zhang, Nanshan Zhong, Mihaela Zidarn, Torsten Zuberbier, Celia Zubrinich.
Read More..Protein-Rich Foods: Vegetarians, Here Are Interesting Ways To Add More Protein To Your Diet – NDTV
Diet Comments Off on Protein-Rich Foods: Vegetarians, Here Are Interesting Ways To Add More Protein To Your Diet – NDTV
Add protein to each of your meal in order to increase its intake
Protein rich foods: There are many reasons to include protein-rich foods in your diet. Protein is a macronutrient which is required by your body on a daily basis. Proteins are also used to make enzymes, hormones and other body chemicals. This nutrient is the building block of cartilage, skin, blood, bones and muscles. The primary function of protein is to build and repair your body. Depending on your physical activity, diet and lifestyle, you need around 1 gm of protein per kg of your body weight.
In this article, we are going to talk about different ways to include protein-rich foods in your diet. Celeb fitness expert Kayla Itsines, in a recent Insta post, recommends that vegetarians and non-meat eaters must add other source of protein to meals and some extra veggies.
It is important to understand that eating protein-rich foods should be a part of an overall balanced diet.
Also read:Vegetarian Protein: Is Soy A Healthy Source Of Protein? Nutritionists Explain
Though it is commonly believed that getting sufficient protein can be tricky for vegetarians, there's a lot that can be done to add protein to your diet even if you are a vegetarian.
Itsines gives the following tips for ensuring that you get enough protein:
1.Add beans or lentils to your meal: Beans and lentils are considered to be healthy protein sources. 100 gms of baked beans can provide you with 6 gms protein, while 100 gms of boiled lentils can give you 9 gm of protein.
2. Use meat alternatives:If some of your favourite recipes are made with meat, you can make swaps with meat alternatives like cottage cheese, jackfruit, tofu and eggs if you are an eggetarian.
Also read:Jackfruit: Magical Health Benefits Of The Fruit And Why Rujuta Diwekar Suggests Eating It
3. Protein-rich snacks: An effective way to add protein to your diet is by having protein-rich snacks. Nuts, seeds, milk, cottage cheese, cheese, yogurt are all rich sources of protein. Snack on these foods to add protein to your diet.
Nuts and seeds are healthy sources of vegetarian proteinPhoto Credit: iStock
4. Eat protein with every meal: Lifestyle coach Luke Coutinho says that a healthy way to increase your protein intake is by adding some protein-rich food to every meal. It needn't be a big part of your meal but a portion of it.
Also read:Weight Loss: Homemade Protein Powder/ Protein Bars That Can Keep Your Weight Down
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.
View original post here:
Protein-Rich Foods: Vegetarians, Here Are Interesting Ways To Add More Protein To Your Diet - NDTV
High Protein Diet: Amp Up Your Breakfast With This Mango And Moong Sprouts Salad – NDTV Food
Diet Comments Off on High Protein Diet: Amp Up Your Breakfast With This Mango And Moong Sprouts Salad – NDTV Food
Highlights
Come summers and our eyes hover in search of juicy and pulpy mangoes; but for some reason over the years mangoes have gained an ill-repute in the world of health and nutrition. Many people, who are trying to lose weight, are unsure of mango's impact on their regime. There are myths that mangoes induce weight gain. Fact: any food in excess could lead to weight gain. Mangoes, if consumed in moderation, are perhaps one of the best things you can include your diet.
Experts often recommend eating local and seasonal fruits, and in this season - when you are seeing mangoes all across you - it would be a crime of sorts to give it a miss. Mangoes are replete with nutrients such as fibre, vitamin C, vitamin A and beta carotene. It also helps boost gut health and keeps cholesterol in check. In other words, there is absolutely no reason to fear the mangoes. You can tuck into it raw, or you can combine its goodness with other nutritious foods, say for instance sprouts.
(Also Read:11 Best Raw Mango Recipes | Kaccha Aam Recipes | Easy Raw Mango Recipes)
Mangoes are replete with nutrients such as fibre, vitamin C, vitamin A
Moong dal sprouts are profuse with protein, fibre and immunity-boosting antioxidants. Protein helps keep you satiated, if you are satiated you do not feel hungry soon, you eat in moderation and thus reduce chances of calorie overload.
(Also Read:16 Benefits Of Sprouting And The Right Way To Do It)
Moong dal sprouts are profuse with protein
Here is a delectable recipe mango and moong spout salad that is sure to amp up your breakfast spread.
The best bit about this salad is that you can customise it the way you want, add and omit ingredients according to your will. This not only makes for a satiating breakfast but also give you an energetic kick-start to the day.
Try this easy-peasy breakfast recipe at home and let us know how you liked it in the comments section below.
(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.)
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.
Link:
High Protein Diet: Amp Up Your Breakfast With This Mango And Moong Sprouts Salad - NDTV Food
FLAVORS OF THE GAME: ‘The Big One’ will wreck your diet, but it’s worth it – Meadville Tribune
Diet Comments Off on FLAVORS OF THE GAME: ‘The Big One’ will wreck your diet, but it’s worth it – Meadville Tribune
Today Crawford County enters the Green Phase of reopen Pennsylvania.
The good news is, a lot of the things you used to do with your spare time, you can go back to doing once again. The bad news is attending live professional sporting events is not on that list.
So while you may get lucky enough to sit in the sun for a recreational softball game or even a 19-under summer baseball competition, you are still stuck to mostly television replays to watch the pros.
With that in mind, lets keep making the food we can enjoy these replays with.
Today we are going to hit Talladega Superspeedway in Alabama. As NASCAR fans know, Talladega is one of two tracks where restrictor plates are mandatory the other is Daytona International Speedway. Most NASCAR drivers will tell you that these restrictor plates are responsible for the big one, a frightening looking wreck that occurs seemingly every restrictor-plate race that takes out multiple cars.
Well, Talladega decided to use thatawe-inspiring nameand created its own The Big One to sell at concession stands. With pulled pork, ground beef, two types of cheese and more turned into a giant deep-fried meatball, this baby will wreck your diet in one sitting.
Here is what you will need: 4 ounces of smoky pulled pork; 4 ounces of shredded mozzarella cheese; 4 ounces of shredded pepper Jack cheese; 11/4 cups of your favorite BBQ sauce; 2 teaspoons of Montreal steak seasoning; 1 teaspoon of salt; 1/4 cup of onion, finely chopped; 11/2 tablespoons of fresh parsley, finely chopped; 2 pounds of ground beef; 3 eggs, beaten; 3 cups of panic bread crumbs; vegetable oil; 1/4 pound of thin spaghetti, cooked and drained (optional).
To start, combined the pork, mozzarella, pepper Jack and 1/4 cup of the BBQ sauce in a large bowl and mix to blend. Now shape the mixture into four equally sized balls and refrigerate for 5 minutes.
Now, in a large bowl, combine the steak seasoning, salt, onion and 1 tablespoon of the parsley and blend it together. When combined, add in the ground beef and mix lightly to incorporate the seasonings into the meat. When ready, divide the beef into four equal parts.
When the five minutes is up on the pork mixture, take and form the beef mixture into a patty. Put the pork ball in the center of the patty and then wrap the beef around it. Seal and pat smooth, and then refrigerate the entire meat ball for 10 minutes.
When the meatballs are ready to cook, preheat your oven to 350 degrees and get your oil hot in an electric deep fryer. If you do not have a deep fryer, you can use a large pot on you stove top and you want to aim for your oil temperature to be in the 400 to 450 degree range.
Now, pour the beaten egg into a shallow dish and put the bread crumbs in another shallow dish. Dip a meatball into the egg and coat evenly. Move the meatball to the breadcrumbs and coat evenly. Repeat this step a second time until the meatball is coated in the bread crumbs.
When all four are ready, put them one at a time into the hot oil. until the breading turns a golden brown usually around one minute. Carefully remove the meatball, drain and then transfer to a baking sheet. Repeat for the remaining meatballs. When all the meatballs are done, put in the oven and bake for 60 to 70 minutes until the meatballs are fully cooked.
When ready to serve, put each meatball in a bowl and top each with 1/4 cup of BBQ sauce. If opting for the spaghetti, twirl some onto a fork and then stick it in the meatball. Sprinkle with remaining parsley and eat.
The race I chose for this one was the May 3, 1987 Winston 500 at Talladega.
Davey Allison won the race after leading 101 of the 178 laps. But i picked this race for a pair of incidents that had nothing to do with the checkered flag.
The later of the incidents occurred on Lap 22 of the race when Bobby Allison ran over debris on the track cutting a tire. The tire exploded and the car went airborne into the catch fence, shearing off about 100 feet of the safety structure.
The other incident occurred on April 30 when Bill Elliott won the pool with a speed of 212.89 miles per hour. It set a record that still stands as the fastest lap in NASCAR history. And speeds for the race itself were in the 210 mph range.
These two specific incidentsboth occurring on the same race weekend led to NASCAR adopting restrictor plates at its two super speedways (Daytona, where Elliott set the speed record in Feb. of 1987 at 210.364 mph, and Talladega) where cars were surpassing 210 mph. The very next year with restrictor plates, qualifying speeds were under 200 mph at both tracks and have averaged around 191 mph in the 125 races at the two tracks since 1987.
We are making critical coverage of the coronavirus available for free. Please consider subscribing so we can continue to bring you the latest news and information on this developing story.
Read more:
FLAVORS OF THE GAME: 'The Big One' will wreck your diet, but it's worth it - Meadville Tribune
Sam Wood reveals 5 of the worst diet tips for weight loss in 2020 – 7NEWS.com.au
Diet Comments Off on Sam Wood reveals 5 of the worst diet tips for weight loss in 2020 – 7NEWS.com.au
Nothing drives me crazier than seeing and hearing people be misinformed when it comes to nutrition.
In fact, it is dangerous that so many of us have been fed diet tips that are categorically wrong, have no context and are often purely designed to sell a rubbish product.
I hate the word diet as it is synonymous with a short term solution and something that is never sustainable. if you want it to work long term, it needs to involve real food and it needs to be something you can maintain forever.
We all need to stop looking for a quick fix or magic bullet that simply does not exist.
With this in mind, here are 5 pieces of diet advice I constantly see, hear and read that are absolute garbage.
Carbs get a pretty bad rap when it comes to weight loss, especially when diets like keto really grew in popularity. You dont need to cut carbs out altogether if you want to lose weight and in fact, I highly recommend that you dont.
Carbs are a macronutrient that give us energy, theyre our bodies preferred fuel source and complex carbs contain fibre and release energy slowly to keep our blood sugar levels stable.
The 28 by Sam Wood approach to carbs is all about balance. We enjoy bread, pasta and rice, we just make sure we focus on complex, good quality carbohydrates that form part of a healthy, balanced diet.
Unless youre an endurance-based athlete or you train for hours every day, youre probably not burning as many calories as you might think.
Especially if you sit at a desk from 9-5. Regardless of whether or not you smashed a morning HIIT session, if you then sit for the remainder of the day and make multiple trips to the pantry for a Tim Tam, you probably wont be in a calorie deficit.
The reason shake diets work, short term is that theyre extremely low calorie. However, youre usually not losing fat.
These quick fixes result in a loss in water weight and often muscle too which sucks people into thinking that theyre the perfect solution.
In many instances, you end up putting the weight back on... and then some.
Mindless snacking can absolutely hold you back from achieving your weight loss goals, however eating small, healthy snacks can be a great way to curb your hunger, keep a handle on your portion sizes and encourage you to make better food choices
If you avoid snacking and end up completely ravenous, youre far more likely to overeat at your main meal times or give in to less healthy options.
The sugar industry did a great job in hiding the starring role sugar plays in weight gain, amongst other negative health effects.
Instead, fat became the enemy and clever marketing tools drilled into us that going low-fat was the way to go. That simply isnt true. Low-fat options go through additional processing to make them low fat.
This often involves adding sugar or other additives to replace the flavour and mouthfeel of the fat. Good fats promote satiety, releasing hormones that give you that satisfied feeling and stop you from overeating.
All of these popular, quick-fix solutions never work long term. Theyre restrictive, theyre not enjoyable and theyre simply not sustainable.
The good news is that you can lose weight, keep it off and actually enjoy the process without needing to go on a diet. Eat real food, be mindful of your portion sizes, move your body every day and remember- food is to be enjoyed, not counted.
For more tips on home fitness and nutrition, check out 28 by Sam Wood. 28 minutes a day and all you need is your phone. Join the complete at-home training, nutrition and mind program.
Go here to read the rest:
Sam Wood reveals 5 of the worst diet tips for weight loss in 2020 - 7NEWS.com.au
Commentary: Our coronavirus diets and what’s behind the urge to eat like kids – CNA
Diet Comments Off on Commentary: Our coronavirus diets and what’s behind the urge to eat like kids – CNA
Commentary Commentary
During these stressful times, if you find yourself reaching into the pantry of your past, you're probably not alone.
Bookmark
PITTSBURGH, Pennsylvania: Have you noticed grabbing an extra bag of chips at the supermarket?
Or eating more frozen dinners than you used to? Or even eating snacks that you havent eaten since you were a little kid?
The COVID-19 pandemic has upended nearly every facet of our daily lives, from how we dress, to how we work, to how we exercise.
Its also changing the way we eat.
MORE PACKAGED FOOD
One recent survey by the International Food Information Foundation found that 42 per cent of respondents indicated theyre purchasing more packaged food than they typically would and less fresh food.
Sales of frozen pizza have almost doubled. Sales of frozen appetisers and snacks are over a third, while ice cream sales have increased 36 per cent.
According to Uber Eats, the most common food delivery order in the United States has been french fries, while the most popular beverage has been soda.
To me, these foods have one thing in common: Theyre the stuff we ate as kids.
Why might grown adults be reaching back into the pantry of their pasts? What is it about a pandemic that makes us feel like were teenagers at a sleepover?
The reasons are deeply rooted.
STRESS EATING
At its core, the purpose of food is to nourish. Of course food provides us with the necessary energy and balance of vitamins and minerals to power and fuel the body.
But anyone whos reached for a pint of Ben and Jerrys after a particularly stressful day will know that nourishment is about more than nutrition.
During periods of stress, people tend to eat more and show a greater preference for higher calorie foods. The sweeter and saltier the better.
Regardless of hunger, a tasty snack can feel comforting. Theres evidence to suggest that highly palatable foods, especially those high in fat and sugar, may elicit a response in the brain that is similar to the response from opioids.
Yes, a delicious slice of rich chocolate cake can be just as good as drugs.
We tend to call many of these foods comfort foods, but the definition of comfort food is a bit slippery. Food is deeply personal.
The foods that comfort people depend on their cultural background, taste preference, and personal experience. We know, however, that food can induce feelings of nostalgia that transport us back to simpler times.
SOME COMFORT
So perhaps its no surprise that, during a period of uncertainty that has many of us desperate for some relief and comfort, the foods of our childhood can act as a salve.
For some of us, that bowl of Lucky Charms isnt just a sweet treat; its a reminder of days gone by, a time of safety and stability.
Theres nothing inherently wrong in finding temporary relief from chaos and uncertainty through food. But its probably best to view these changes in eating behaviour as a temporary habit during a weird time.
After all, a diet rich in macaroni and cheese and chicken nuggets doesnt exactly set our bodies up for long-term success.
As peoples lives start to regain some sense of normalcy, diet can actually be a major part of the equation. Returning to a more health-conscious diet could be part of reestablishing your previous routines.
And if youve never been able to find the time to prioritise healthy eating, now could actually be a good opportunity to start laying the groundwork for habits that become the new normal.
Download our appor subscribe to our Telegram channel for the latest updates on the COVID-19 outbreak: https://cna.asia/telegram
Carli Liguori is Instructor of Nutrition and Behavior Change, University of Pittsburgh. This commentary first appeared in The Conversation.
Read this article:
Commentary: Our coronavirus diets and what's behind the urge to eat like kids - CNA
Here’s what you can add to your diet to maximise self-defence – The New Indian Express
Diet Comments Off on Here’s what you can add to your diet to maximise self-defence – The New Indian Express
Express News Service
Platelets are some of the smallest cells in the bloodstream that protect the body from excessive loss of blood, in case of an injury. These cells look like plates in their non-active state. In the case of a wound, these cells travel to the site of injury and bind the damaged blood vessels, thereby forming a blood clot. In its active state, the platelets develop tentacles like a spider.
There are various reasons why ones platelet count may be low. It can be caused by viral infections, vitamin deficiencies and aplastic anaemia or even a drug-induced state as in the case of chemotherapy.Now, that you know how important platelets are, you certainly dont want your count to be low, at any time. Here are a few food options that you can incorporate into your routine to improve your platelet count:
Papaya leaf juice/extract:It has the ability to increase platelet production, which takes place in the bone marrow. Papaya leaf extract has been shown to increase arachidonate 12-lipoxygenase in the body and this particular enzyme promotes platelet production with an increased number and differentiation of megakaryocytes.You could wash the leaves, take out the centre vein and crush the leaves in a grinder, add a little bit of water and consume every six hours daily. Half cup, thrice a day, is advised.
Wheatgrass:Wheatgrass is rich in chlorophyll, which helps to renew red blood cells, white blood cells and platelets. Drink around 50 ml of fresh wheatgrass juice or mix a teaspoon of wheatgrass powder in a glass of water and consume in order to increase the low platelet count.
Sesame oil:The cold-pressed oil version is beneficial in increasing platelet count. Sesame oil has properties that can raise platelet levels naturally. It helps in reducing free radical damage, inflammation in the body, and helps improve blood circulation. Drink around one tablespoon of high-quality cold-pressed sesame oil at least once a day. It can be rubbed externally on the lymph node areas as well several times a day to help increase platelet count. In addition to this, cold-pressed sesame oil can be used for cooking.
Amla:Indian gooseberry/amla is a rich source of Vitamin C that helps in increasing the immunity as well as the platelet count. It is advisable to drink 150 ml of fresh salsa juice or mix a teaspoon of amla powder in a glass of water, and have it once a day.
Omega-3 fatty acid:Omega-3 fatty acid-containing foods include fish, eggs, walnut, flaxseed and flaxseed oil, tuna and wild salmon, etc. Omega-3 fatty acid foods boost the immune system and can naturally increase your platelets.
Pumpkin:Pumpkin is a vital food to improve low platelet count. It is a good source of Vitamin A that supports the bone marrow for proper platelet development. It also regulates the proteins produced in the cells, which is important to raise the platelet level. You can consume pumpkin soup/juice once a day.
Beetroot:This is one of the best dietary methods of increasing platelet count. Being high in natural antioxidants and homeostatic properties, beetroot can not only raise haemoglobin levels, but also your platelet count within a few days. Incorporate it in smoothie form or salad form to get maximum benefits.
Aloe vera:Aloe vera gel stimulates macrophages that combat viruses and other foreign bodies. The antioxidant of aloe vera also makes it an effective remedy for increasing low platelet count.
Deepika RathodThe writer is a clinical nutritionist with a focus on healthy lifestyle choices
More here:
Here's what you can add to your diet to maximise self-defence - The New Indian Express
Diseases Which Could Be Prevented By Plant-Based Diets Are Crippling NHS, Says Doctor – Plant Based News
Diet Comments Off on Diseases Which Could Be Prevented By Plant-Based Diets Are Crippling NHS, Says Doctor – Plant Based News
A group of doctors wants to overhaul the National Health Service (NHS) (Photo: Adobe. Do not use without permission)
The NHS is 'collapsing' under the weight of chronic diseases many of which could be prevented and treated by addressing diet and lifestyle factors, according to a doctor.
Dr. Alicja Baczynska, a Specialist Registrar in Geriatric Medicine, says the current state of the healthcare system - which seeks to treat chronic illness rather than prevent it - is causing frustration and disillusion among an increasing number of NHS doctors and staff.
The doctor is leading a campaign - alongside Consultant Haematologist, Dr. Shireen Kassam - calling on the government to implement new legislation aimed at overhauling the healthcare system, and focusing on disease prevention.
"It is unacceptable that the NHS is collapsing under the weight of chronic disease, the majority of which could be prevented and treated by addressing diet and lifestyle factors," Dr. Baczynska said in a statement sent to Plant Based News.
"An increasing number of NHS doctors and staff are frustrated and disillusioned by the prevailing healthcare system, which acts to treat chronic illness rather than prevent it in the first place.
"Many are now turning to a field of medicine termed 'lifestyle medicine' in which illness is prevented, treated, and oftentimes reversed by addressing the root cause; that is diet and lifestyle."
In a bid to overhaul the health system, more than 100 NHS doctors have written an open letter to the government urging it to promote a 'fair, sustainable, and healthy food system' via a raft of legislative measures.
The doctors - led by Dr. Baczynska and Kassam - say the UK's current food environment is 'fuelling an epidemic of chronic disease, within this country associated with unhealthy diets' and that widespread dietary change 'must urgently be made to both prevent these diseases and reduce the death toll from future pandemics, as fatalities from Covid-19 have stood ahead of many comparable countries'.
They want to shift the NHS focus from a reactive healthcare system to one that prevents chronic illness using diet as a key tool. Their proposals include increased taxation of high fat and salt foods, a new tax on food produced using ingredients derived from industrial animal agriculture.
They want the ban on junk food advertising to be accelerated and made total, banning such advertising even after the watershed, alongside the introduction of subsidies to support the UK population in adopting a predominantly whole food and plant-based diet for both human and planetary health.
They are calling on politicians to promote a plant-based food system through the adoption of Conservation Agriculture (No-Till) systems to lower carbon emissions and reduce the risk of entering a post-antibiotic era, and to protect the oceans by discouraging over-fishing and reducing the reliance on fish consumption, finding alternate sources of long-chain omega-3 fats.
Finally, they want healthy, sustainable eating encouraged through the reintroduction of public sector catering in schools and hospitals.
Read More..