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Excess belly fat can increase your risk of developing various health conditions like heart disease, high blood pressure, diabetes and certain cancers. But losing that stubborn fat is not as easy as you may think. Like many, you might be doing thousands of crunches in an attempt to get rid of your belly fat, but spot reduction is a myth. Weight loss depends on a myriad of factors. Also Read - Stay away from these diet foods if you want to lose weight

Over the years, many studies have investigated whether spot reduction actually works, and found that it doesnt. Two possible reasons one is that exercise alone wont automatically make you lose weight, second you cant control which parts of your body lose weight first. Also Read - Want to lose weight fast? Pick the diet that suits you best

So, if youre determined to have a flatter stomach, abdominal exercise wont alone help. You need a well-balanced diet and an exercise routine that includes weight training and cardio to get rid of that stubborn fat. Also Read - Celebrity chef James Martin lost weight by avoiding butter: Know what you need to say no to

Fat around the belly occurs when your energy intake is lower than your energy burned. Belly fat is more difficult to lose than fat in other parts of the body because it has a higher amount of fat cells that dont respond as easily to lipolysis, the fat breakdown process. Therefore, eating healthy and nutritious foods is crucial to lose weight. Experts recommend ditching sugary processed foods and fizzy drinks if youre on a weight loss journey. Interestingly, there are certain foods that help you shed the extra pounds. Here are four such foods you must include in your diet.

High fibre foods are known to promote weight loss as they help keep you fuller for longer. Bananas are a great source of fibre and contain little calories. As they are very filling, you will be less inclined to snack throughout the day. Bananas are also an excellent source of potassium, a mineral that can help limit the amount of belly swelling sodium in your body. This fruit can also boost the metabolic rate and help shed your belly fat. Experts also say that eating banana before exercising can boost weight loss results. A banana a day may help keep your belly fat away.

It is usually advised to reduce intake of carbohydrates if you want to flatten the belly. But white swapping grains to whole grains may aid in weight loss. Foods like brown rice, porridge and some types of granola can help in keeping your bodys insulin levels low. This can result in shrinking fat cells and help you lose weight much quicker. As we mentioned above, your stomach contains a high amount of fat cells that dont respond as easily to lipolysis, the fat breakdown process. Therefore, eating foods that can help reduce the level of these cells will help you lose weight.

Citrus fruits like oranges, grapefruits, limes and lemons are packed with vitamin C, which can dilute the fat so that it exits the body. A study by Arizona State University researchers found that eating oranges help burn up to 20 percent more fat when exercising.

A combination of carbs and protein is the secret to Greek yoghurts fat burning power. These nutrients help stabilise insulin, a hormone that helps your body to store calories as fat when levels get too high. Stabilising these levels can help you lose a significant amount of weight.

So, adding yoghurt with your granola and fruits is not only a healthy breakfast, but will also contribute to burning belly fat.

Some experts suggest that by incorporating high-fibre foods into your diet and reducing intake of sugary and high-fat foods, you can reduce your waistline by around an inch in just four weeks.

It is a steady but healthy way to burn the extra pounds.

Published : May 22, 2020 1:17 pm | Updated:May 22, 2020 1:28 pm

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Lose belly fat in just 4 weeks by eating these simple foods - TheHealthSite

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Democratic strategist James Carville repeatedly spoutedcrude attacks aboutPresident Trump's weight while discussing his prospects for the 2020 presidential election.

"He's a big fat loser, alright. This guy hasn't seen his d--k since 1988, he's so fat," he said on Thursday's edition of "The Stuttering John Podcast." He also predicted that the president would lose reelection.

Alright, hes gonna get his fat a--beat. The question is by how much," Carville said. If we want to go tothislethargic kind of stuff, and blah, blah, blah, and worry about this, we can get 290, 295 electoral votes and itll change nothing."

JAMES CARVILLE SAYS REPUBLICANS 'WILL KILL PEOPLE TO STAY IN POWER, LITERALLY'

"If we go and take it to him and talk about what a massive, fat failure he is, then we can run away with this thing. The idea is not just to defeat Trump, you have to defeat Trump-ism. You have to defeat the idea that the United States of America is a place and not an idea."

Carville's comments came after House Speaker Nancy Pelosi, D-Calif., similarly took a shot at Trump's weight, saying that he was at higher risk for COVID-19 because he's"morbidly obese."

Earlier in the election cycle, Carville caught attention for warning that Democrats would lose if they nominated a progressive candidate like Sen. Bernie Sanders, I-Vt., for president.

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After Sanders suspended his presidential campaign, Carville expressed confidence that Trump would lose but worried about Republicans' alleged attempts to suppress the vote. "The extent that they will go to to hold onto power ...they will kill people to stay in power, literally," he said.

On Thursday, he similarly told podcast host John Melendez that Democrats didn't need to worry about Republicans winning, just them "rigging it."

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James Carville repeatedly mocks Trump's weight with crude insults - Fox News

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Eid is just around the corner. This day marks the end of the holy month of Ramadan where Muslims observe a fasting routine for almost 30 days. And now since the fasting is going to get over, many of us are planning a feast. But if you are trying to lose weight then no celebration should be an excuse to affect your fitness goals. However, dont worry. We are not advising you to stay away from the delicacies of the festival. A few weight loss friendly food swaps and some smart choices can help you enjoy the amazing Eid treats without suffering from any guilt. Also Read - Chia Seeds: Top benefits, side effects, and ways to have them

Since you may crave for something sweet in the morning, instead of having mithais with added sugar, you can opt for 3-4 dates. You can even have fruits like apples, muskmelons or papayas, which will not just satiate your cravings for sweet but will also address your hunger. Also Read - Indo Mediterranean diet lowers risk of pre-heart failure, says study: Know a few other benefits

Since it is the summer season, taking extra care of your hydration levels gets very important. We know Eid is all about sweet drinks and sharbats, but you can swap the high calorie drinks with either water or fresh fruits and vegetable juices. This may help in boosting your digestion and will even promote weight loss. Also Read - Amazing health benefits of tropical fruits

Sheer korma is an authentic Eid dessert, which can hardly be missed. Therefore, instead of using refined sewaiyan, opt for brown rice sewaiyan and replace sugar with healthy dates as the sweetener. Also, you can exchange the use of heavy milk cream with low-fat milk.

Phirni is yet another delicacy, which marks the Eid celebrations. So, if you are trying to maintain the calorie intake, switch to the use of low-fat milk and not full cream milk. You can also use brown rice or dalia instead of millets.

Instead of gulab jamun, opt for rasgullas. A piece of rasgulla has 125 calories and 5 grams of fat whereas a piece of gulab jamun contains 150 calories and 7.5 grams of fat. Also, rasgullas are higher in protein and calcium than gulab jamuns. Apart from them, rasmalai made with low-fat milk is also a good option.

Biryani is one of the main courses of the evening. And you can hardly afford to miss this heavenly preparation. So, try to cook your favourite biryani in a healthy way by replacing the basmati rice with millets or brown rice.

Eid is incomplete without different types of meats. Therefore, make sure you choose yours wisely. In order to keep your calorie intake healthy, pick some variety of mutton or lamb as it contains a fatty acid called Conjugated Linoleic Acid(CLA), which is a beneficial fat. Also, goat meat is rich in iron, selenium, potassium, calcium and B-complex vitamins. Also make sure to choose the lean cuts of red meat rather than the whole fat ones.

Published : May 22, 2020 2:56 pm

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Eid-ul-fitr 2020: Try replacing traditional Eid dishes with these weight loss friendly foods - TheHealthSite

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When Christopher Simms, a 40-year-old from Greenwood, MO, got divorced, it caused my health to quickly spiral in a way it never had before, he says. He grew up in the New Orleans in the restaurant industry, eating a lot of Creole cuisine. As he grew up, though, he ate healthy and stayed active, going rock-climbing five days a week. Then came the divorce.

His ex-wife relocated a thousand miles away, and he followed to be near his daughter. I was happy to be near her but felt my life had been turned upside down, he says. Without a support network, he felt like he had to go through a serious life transition all on his own. I started using food as a coping mechanism, he says. Food was therapy; that meant take out, lots of sugar, processed foods, and alcohol. He stopped climbing rocks. Within a few years he topped 270 pounds.

Carrying all that weight meant near-constant knee and back pain. He tried ice skating with his daughter, only to find it made his ankles feel like they were on fire. It was moments like thatwhen he felt like he was failing to be a good fatherthat most got to him. I always wanted to be the best father I could be, he says. When he saw a picture of himself next to his daughterI looked like a bumhe decided he needed to change.

He joined the health and wellness program OPTAVIA, which gave him support as he fixed his habits, from eating to sleep to hydration. He threw away all his junk food and cut back on TV, replacing it with books and podcasts. He started finding healthy alternatives for Cajun classics, such as substituting cauliflower rice in gumbo and jambalaya.

At first, he couldnt really exercisehe was too heavy for rock climbing. As he progressed, he took up moderate exercise, including walking, which then led him to weightlifting at the gym three or four times a week. Finally he was able to get back to rock climbing, and he also took up hiking.

In eight months, he lost 80 pounds. I found myself again, he says. He reclaimed his confidence and recovered his healthy habits. Its a journey from head to heart, he says, a healing process for both mind and body. Now hes able to be a better, more present fatherhes even passed on healthy habits to his kids, and he convinced one of his brothers to lose weight. Hes now an OPTAVIA coach, and he's remarried.

From here, Simms plans to hit his ideal weight, then start to build muscle. He wants to inspire others, including his family, and keep getting better. Its a journey thats never finished, he says, and Im looking forward to growing and learning more to become a better version of myself.

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This Guy Threw Away Junk Food, Cut Back on TV, and Lost 80 Pounds - menshealth.com

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When you're hungry, what do you eat? Do you reach for fresh fruits and vegetables or grab chips or ice cream? There's likely no consistent answer. After all, appetite is complicated.

In studying how animals eat, researchers learned about the human diet in the process. They found that humans have five distinct appetites that work together to make sure we get the proper amount of nutrients our bodies need to work efficiently.

"It is a mistake to think of appetite as a single, powerful drive to eat," researchers David Raubenheimer and Stephen Simpson write in New Scientist. "We need separate appetites to keep track of various nutrients, and hence to construct a balanced diet."

The five appetites are for protein, carbs, fats, sodium, and calcium.

"Those five have been singled out by evolution for good reasons," they write. "One is that there is a limit to how complex biological systems can get and still operate efficiently. We couldn't have specific appetites for dozens of nutrients. Another is that these nutrients are needed in very specific quantities. Third, some components, like sodium, were often rare in our ancestral environments and we needed dedicated machinery to seek them out, for example in mineral deposits."

Raubenheimer and Simpson discuss the five appetites and what else they learned by studying how nature solves this problem in their new book, "Eat Like the Animals: What Nature Teaches Us About the Science of Healthy Eating."

Researchers followed a Cape baboon like this one and recorded everything she ate for 30 days. (Photo: Benny Marty/Shutterstock)

Raubenheimer and Simpson didn't start their appetite studies working with humans. It all began with locusts.

As researchers at the University of Oxford in the 1990s, they started their appetite experiment by putting 200 locusts in individual boxes. They created 25 foods that were a combination of protein and carbohydrates at different concentrations. Some were a mix of high protein and high carbs. Others were low protein and high carbs. And there was every other combination of the two nutrients, which are the main ingredients in a locust's diet.

Each locust was fed just one of the food combos until they reached maturity. They were allowed to eat as much as they wanted. Researchers recorded how much they ate, as well as how much weight they gained, and how much fat and lean tissue they added. Using all this information, they were able to determine the balance of protein and carbs that best allowed the locusts to thrive.

The researchers found that although the locusts were on a limited diet, they tended to eat the ideal amount of protein. For those that were on a low-protein diet, they overate carbs to get the protein they needed. For those that were on the high-protein diet, they ate too few carbs to keep their protein levels at the correct amount.

In a second experiment, locusts were given access to two different foods with varying combinations of protein and carbs. Again, they ate just the right amount to get the ideal balance of protein and carbs.

"This demonstrated that when locusts have a wide choice of foods, their two appetites collaborate so they consume an optimal diet. But when they are given imbalanced foods, as in our first experiment, the appetites for protein and carbohydrate compete, and protein wins," the researchers write. "That suggested that, more so than carbohydrate, protein has to be carefully calibrated in the diet."

Moving up from locusts, the researchers followed a female Cape baboon in the Cape Peninsula of South Africa for 30 days. Dubbing her Stella, they watched exactly what and how much she ate all day. She ate dozens of different foods including leaves, mushrooms, nuts, seeds, fruits, and flowers. Although the types and amounts of foods varied each day, Stella had a "strikingly consistent balance of protein to non-protein," the researchers wrote in their study, published in the journal PLOS One.

Having five distinct appetites works seamlessly in the natural world, but a glut of ultra-processed foods in real life leads to obesity. (Photo: Colorcocktail/Shutterstock)

Researchers replicated their locust work in a way with humans. They had a volunteer group of 10 people stay in a Swiss chalet for a week. For two days, they ate whatever they wanted from a buffet. Then they were broken into two groups for two days. One group ate from a high-protein buffet, while the other chose from a low-protein, high-carb, high-fat buffet. On the last two days, they ate from the original all-encompassing buffet.

The human volunteers responded like locusts, the researchers said. Those on the low-protein diet ate more calories and carbs to get the protein they needed. Those on high-protein diets consumed fewer calories. The results are published in the journal Appetite.

This five-appetite system works seamlessly in the natural world. But in our modern lives, filled with ultra-processed products like cookies and cereal, pizza and ice cream, the system struggles and can't work as it should. More than half of the typical diet in the U.S. and U.K. is made of ultra-processed foods, the researchers write.

"The thing about ultra-processed foods is that they tend to be low in protein which is expensive and high in cheap carbs and fats. It is these foods that have largely been responsible for the dilution of protein in Western diets since the 1960s. And the more ultra-processed foods people eat, the more calories they need to consume to get the target intake of protein, with disastrous consequences," say Raubenheimer and Simpson.

"Ultra-processed foods make us fat, but not because we have strong appetites for the fats and carbs they contain, as is often thought to be the case. Rather, it is because our appetite for protein is stronger than our ability to limit fat and carb intake. So, when protein is diluted by fats and carbs, our appetite for it overwhelms the mechanisms that normally tell us to stop eating fats and carbs."

Mary Jo DiLonardo covers a wide range of topics focused on nature, health, science and anything that helps make the world a better place.

Did you know you have 5 different appetites?

People have 5 different appetites. Understanding how they work can help explain the obesity epidemic.

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Did you know you have 5 different appetites? - Mother Nature Network

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Heidi Gardner in the land of gummies. Illustration: Margalit Cutler

Since joining SNL three years ago, Heidi Gardner has developed, as our friends at Vulture put it, a growing list of unforgettable characters like teen movie critic Bailey Gismert. She was also given a bigger stage during this past season, after being promoted to repertory player. Now, while sheltering in place, the actress and comedian has found herself cooking for entertainment, trying to re-create dishes she loves, like Jon & Vinnys vodka fusilli, and participating in weekly rituals like Saturday morning cereal. In her first week since the season ended, she also made Ina Garten recipes for lemon cake and teriyaki chicken, continued her exploration of the pros salads, and realized that smoothies are her culinary white whale.

Thursday, May 14This morning, I made the most perfect breakfast loaf in the world. It was a lemon cake, and Im still in awe of how good it tasted. So moist, so lemony. One of my favorite things Ive made.

No. 1, it looked beautiful. It kind of transported me to another world, I felt like maybe I was in England or something, because it was yellow and the crust was golden-brown and I made it in this ceramic white loaf pan. So probably the setting, just the mood of the loaf itself, was amazing.

I feel like I see loaves at Starbucks, like a slice of coffee cake or pumpkin bread, and theyre good because they have a lot of sugar in them. But youre kind of just like, Yeah, this is just sweet? And in this lemon loaf, there was so much lemon zest and fresh lemon juice that I felt like, Oh, this has depth. Also the actual cake part of it looked like a cake should look, like Great British Bake Off-style. I think maybe I was really enthusiastic about a perfect bake.

Also, I make a cappuccino every morning. Quad shot of espresso with a little bit of foamed heavy cream.

I should also add that I made one of my cats, Tweaky, a slice of bacon for her birthday. Usually she gets a Twinkie not a whole Twinkie. She just bites into it. She really likes the cream, which we realized one time when Zeb had a Twinkie and she just attacked it. Shes not one of those cats that likes human food.

For lunch, I had some coconut yogurt with lots of toppings. Im talking goji berries, coconut flakes, bee pollen, cacao nibs, chia seeds, hemp seeds, and blueberries. I drank some mountain blackberry Clearly Canadian. Yep, the delicious sparkling water from the 90s. You can order it on Amazon. It good.

Dinner was a green salad I re-created from the West Village restaurant Via Carota. It requires A LOT of lettuce washing. And its worth it! So much crunch. The recipe was on the Times website. I had never had it. I cant wait to be able to actually go to the restaurant and actually have their version. Im sure its so much better. I dont know, I find that it is actually kind of tough to make a good salad, a really satisfying salad. I was just searching for best salads ever, and so I found that one. Earlier in the month, I made Nancy Silvertons chopped salad. Im trying to find the pro versions of salad and give them my best shot.

I also made teriyaki salmon. The teriyaki wasnt overly sweet. It was a nice glaze with lots of ginger. And some white rice, too. If you put the sauce on the rice, it was killer. That was another Barefoot Contessa recipe. I was just on her site, trying to find good entre ideas, and that one was so good.

I feel like Ive gone through so many stages during this. Almost just cooking for pure entertainment. So Ill definitely think of something I had and be like, Oh, is that recipe online? Like Jon & Vinnys fusilli alla vodka, I made that and anything I remembered really liking from childhood. Ive been having Cream of Wheat. We have all this time to sit and think, so Im just like, what did I like? What did I used to be into? We just bought a box of Hamburger Helper, because I was like, That stuff was good. So Im going to try that at some point, just to be entertained.Friday, May 15Slice of lemon cake for breakfast because Im obsessed with my own creation. Its actually another Barefoot Contessa recipe that my friend Paula gave me. Im a distant cousin on this loaf. I havent cooked a lot of her recipes, but as I was making some of her stuff, I had a memory of probably 12 years ago making a meatloaf of hers. But I think I botched it and was like, Im not at the Barefoot Contessa level.

I snacked on figs drenched in almond butter and strawberry/raspberry jam from Supermoon. I like figs now. I like figs more than dates. Are we still friends?

I feel like figs, prunes, and dates are, when youre a kid, weird adult things. But then I feel like there was kind of a renaissance of dates in the last few years, so when I had a date for the first time, I was like, This is great. Oh, this is one out of those three figs, prunes, and dates that is cool. Figs and prunes still seemed intimidating. But then I bought some figs recently and was like, These are better. Theyre hardier, more full of flavor, all of the seeds on the inside. Then I started wondering: Did I totally miss out on Fig Newtons? Anyway, I had a date after having a love affair with figs, and I was like, yeah, I dont know that dates can do it for me anymore. Theyre just kind of basic.

We ordered pizza from Speedy Romeo on the Lower East Side for dinner. I got their White Album pizza, which was super-flavorful. Zeb got their St. Lucali, which he thought looked like a Totinos pizza, and that made him really happy, and he liked the taste. Zeb is definitely a pepperoni or sausage pizza person. Ive always been, just from basic days of Pizza Hut, a cheese, thin-crust pizza. Maybe mushroom. Ive just never liked meat on pizzavery much, although a long time ago Pizza Hut had a barbecue chicken pizza that I thought was really good. When white pizzas got bigger, I was suddenly like, These are fantastic; you dont need sauce.

We watched the movie Cliffhanger and split a Levain chocolate chip cookie with some Nancys Fancy gelato, Italian custard flavor.

Saturday, May 16Breakfast was a bowl of Golden Grahams and then a bowl of Cocoa Pebbles. We have cereal on Saturday mornings and watch old Saturday morning cartoons. Those are Saturday rules. Zeb had Corn Pops and then Fruity Pebbles.

Whats been really cool is, weve been kind of trying out new cereals every week. Weve done all the monster ones: Count Chocula, Boo Berry, and Frankenberry. Right at the beginning of quarantine, my dad sent me those three boxes. I had never even had those as a kid, but they were delicious. Then he sent me another box, which had Fruit Loops, Corn Pops, Frosted Flakes, Rice Krispies, and Apple Jacks.

Fruit Loops have traditionally been my favorite, and then last week when we were at the store we decided to get some more. Zeb was saying he remembers Golden Crisp being his favorite ever, and I was saying that I think I remember going through a Golden Grahams phase. So we got those just to see if they still got it, and they do still got it.

I made a shitty smoothie for lunch. EVERY smoothie I make is shitty. I quit. I added avocado to make it creamy, but it just gets nastier. I follow instructions, but Im smoothie-cursed. And ya know what, Im done. When I was maybe 18, I wasnt making smoothies but it was probably when they were becoming cool. I remember saying smoothies would be my desert-island food. If I could have one thing, Id pick smoothies, smoothies, smoothies. So, yeah, Ive completely ruined them for myself. Im like, smoothies suck. Thats my white whale.

Zeb made Nashville hot chicken. First try, and he killed it. Hes going to adjust the sauce a little for the next time. But just the fact that we can have hot chicken in our apartment is a Christmas presentsstyle high. Ive experienced this high with a few other things. I made French toast sticks, like in the vein of the Burger King french toast sticks, so that felt really special.

I would say that, especially during this, Ive been cooking a lot. Ive probably been trying out more things in the kitchen, but then once a day, Zebll just come in and dazzle with the hot chicken.

I was making a salad on the sidelines. It was the first time we were doing kind of a duet in the kitchen, and I thought, Oh, this is pretty cool in this little New York apartment. Were coexisting in the kitchen. Felt like maybe we were in a movie like The Big Chill or something. So it doesnt happen often.

Sunday, May 17Brunch was a care package from Supermoon. The pastry edition. Some hot hits from it were a croissant with a dulce de leche filling, a hazelnut and praline Choux Bomb, and a white-chocolate macadamia cookie. Sunday is my favorite day of the week because of Supermoon. We get to have like an eight-course pastry tasting every week. Its a delight!!!

In general, Im a diehard croissant fan. Gotta be really flaky, gotta be really buttery. And I have a controversial opinion that we, as Americans, tried to match the French as far as a great croissant, and I think we did. I think there are some places in L.A. that actually have the best croissant and that France got lazy. When I went to Paris, I was expecting to have the best croissant, and I was like, I dont think they got it.

For lunch, I walked to the B Cup Cafe on Avenue B and 13th and got an iced chai latte and a sweet brie sandwich. It was brie, honey and Granny Smith apples on a baguette. A lovely lunch that I had to take a lovely walk to get. Well worth it.

I made a classic whiskey sour for my in-home happy hour. I even used an egg white. And fancy cherries. And I shook the damn thing. Im becoming I dont know what Im becoming but theres no doubt Im becoming.

This is definitely a stuck at home thing. Ive never been a person who made a drink after work or even really poured a glass of wine. But on Cinco de Mayo, I was making tacos and wanted to have a Margarita. So I looked up a basic, not-too-sweet Margarita I just wanted to find something without a mix.

I did that and was like, Oh, thats good, I cant believe I had that at home what other cocktails do I want? It really made me feel like not a drinker, because I did not know. So I remembered taking a sip once of a whiskey sour that had the egg white foam on it, my friend had ordered it, and Ive always been someone who doesnt love whiskey. But I thought that was really good, Im going to try that. And now I think that might be my cocktail. I might order it out in the real world after all this, and like it?

I had a slice of Prince Street Pizza for dinner. I dont even like pepperoni pizza, but Prince Street is by far the best pizza on the planet. I cant get over how great that pizza is, and those pepperonis are so good. Im completely blown away. I do that gross thing where I moan and groan and comment after every bite about how good it is. Its the Krispy Kreme glazed donut of pizza. Like, at this point, its its own thing that cant compare to its modern-day counterparts. And like I said, Im not a pepperoni girl. Im a classically trained cheese pizza girl occasionally venturing out to a white pizza. Thats who I am. But Prince Street is my secret-identity pizza girl.

Watched the finale of The Last Dance and made some bomb stovetop popcorn. I loved Last Dance. I thought it was the perfect time for it to come out because there is no basketball and theres been such a debate the past few years: is MJ the GOAT? Is Lebron James the GOAT? Im a huge Lebron James fan. I would be switching and saying, I think Lebron James is the GOAT, and then this documentary comes out and youre reminded that Michael Jordan is a God of basketball, and theres no one like him, no one that plays like him. I know that we got to know Michael Jordan in a curated way, but I just thought it was so cool to get in the mind of a champion and how unfiltered and honest he was. At the end of it, I was like, Im so sad I cant have more Michael Jordan.Monday, May 18Breakfast was a slice of sourdough from Supermoon, toasted in butter and then smothered in their white peach and strawberry jam. A true taste sensation.

Lunch was Cream of Wheat with dates. There werent enough lumps in the Cream of Wheat. Delicious but not bumpy, and that needs to be fixed.

Im trying to figure out the proper ratio of bumpy to not-bumpy. Im requesting, demanding lumps and bumps, but Im realizing because something Zeb has been making the Cream of Wheat, and when I was little my mom made it. His Cream of Wheat has been supersmooth, and my moms was always bumpy, and in my head Im thinking, I guess she wasnt adding as much water? Or over time it gets clumps or something? But I really have no right to critique anybodys. I dont think Ive ever even made it. I dont know how to do it, I dont know if its a magical thing, but I do know I posted a picture of it and a friend of mine asked, Where are the lumps? So I know its a thing.

We ordered Ivan Ramen for dinner. The Chicken Paitan. The broth has so much depth. Like how do you get that deep with food?? I think it was my first time having it. Ive had Ivan Ramen before, but when I had my first taste of that one, the broth took me back so much that I was like, Its a flavor and richness Ive never had before. Then I had my second taste, and I was like, Oh, this is the best taste ever. So it definitely blew my mind and opened my eyes.

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SNLs Heidi Gardner Tries a New Cereal Each Week - Grub Street

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Boxinglegend Mike Tyson says hes in the best shape ever and credits his plant-based diet and rigorous exercise routine for making it happen. Over the last decade, Tyson has been plant-based andexplains how his vegan diet has completely changed his life for the better.

After retiring in 2005, Tyson was eating meat and drinking alcohol on a regular basis, he tells an interviewer. He was diagnosedas clinically obese in 2009 and toldTotally Vegan Buzz, I was so congested from all the drugs and bad cocaine, I could hardly breathe."Tyson also revealed in the interview, I had high blood pressure, was almost dying, and had arthritis."

In 2010, Tysontransformed his diet and ditched the meat in favor of a plant-based lifestyle, which he has continued ever since. Her also is completely clean and sober now, something he is proud to tell fans. The former heavyweight champ says everything he is doing to change his life and turn his health around is for his kids and his wife.

The 53-year old warrior explains,"Turning vegan helped me eliminate all those problems in my life, and adds, "I'm in the best shape ever." This kind of statement from such an iconic sports figurethat he is in better shape now than when he was competing and fighting and collecting belts and endorsementsissure to get attention the world over andspur more plant-curious athletes to try it out.

Last week, Tysonposted an Instagram videoboxing with hisnew coach,MMA trainer Rafael Cordeiro, and showed off hismuscular bodywith fast-speedform that is helping him stay in shape during the lockdown.

Corderio also agrees that Tyson is in his best shape and complimentshis punches: "He has the same power as a guy who is 21, 22-years old."

The trainer said he wasn'tsure what to "expect from a guy who hasnt hit mitts for I think almost ten years," Corderio told TalkSport. During the boxing session, Tyson clips together powerful punches so we can see his greatest moments. His trainer notes, "I held his right hook and thought he is going to kill somebody. Watch the video to see for yourself, we wouldn't want to get behind any of those, even in full body armor gear.

During an interview with Oprah Winfrey in 2013, Tysoncredits his plant-based diet for saving his life. He shared, "Well, my life is different today because I have stability in my life. Im not on drugs. Im not out on the streets or in clubs and everything in my life that I do now is structured around the development of my life and my family. I lost weight. I dropped over 100lbs and I just felt like changing my life, doing something different and I became a vegan."

Becoming a vegan gave me another opportunity to live a healthy life. High blood pressure, almost dying, arthritis, and once I became a vegan all that stuff diminished.

Before getting too ahead of ourselves and predicting Tyson'sreturn to thering, hehopped on T.I's Instagramlive and hinted the idea.Ive been working out, Ive been trying to get in the ring, I think Im going to box some exhibitions and get in shape.

Tyson also said, I want to go to the gym and get in shape to be able to box three or four-round exhibitions for some charities and stuff." It's clear that othersshould be nervous about the idea of Tyson's return, like professional boxer Ryan Garciawho commented on one of Tyson's posts, saying, "I got scared when you said Im back ."

See the original post:
Mike Tyson, Vegan for 10 Years, Says "I'm In the Best Shape Ever" - The Beet

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On St. Pauls West Side, the Minnesota Department of Transportation plans to put more than a half-mile of Robert Street south of the Mississippi River on a road diet.

New lane stripings will be laid in advance of a road resurfacing project this summer that will close the Robert Street Bridge over the Mississippi River for six weeks through August.

MnDOT recently unveiled plans to restripe Robert from Plato Boulevard to Congress Street down to three lanes one travel lane in each direction with a two-way turn lane in the middle. That 0.6-mile stretch of Robert Street is currently five lanes, or two lanes in each direction with a turn lane in the middle.

The five-to-three conversion encompasses an area by Wood Street where a seven-year-old boy crossing the street for a school bus was struck and critically injured by a pick-up truck in late February.

This road diet is so desperately needed, said City Council Member Rebecca Noecker, noting MnDOT had been finalizing plans for a simple road resurfacing when community feedback convinced officials to add the traffic-calming improvements.

The St. Paul City Council approved a resolution on Wednesday supporting the $45,000 road diet, which will be state-funded.

Beginning this summer, MnDOT plans to make minor drainage repairs and road surface improvements to the Robert Street Bridge over the Mississippi River, which will close the bridge for six weeks. Bridge work will take place from July 11 through August.

Robert Street will be seal-coated between 11th Street in downtown St. Paul and Annapolis Street in West St. Paul. More extensive work on the Robert Street Bridge and the Union Pacific Railroad Bridge is scheduled to take place in 2022 and 2025.

In a letter to the city council, officials with the West Side Community Organization said they were generally supportive of anything that makes Robert Street more pedestrian-friendly, but they expressed concern they had been given limited time to gather public feedback on the 5-to-3 lane conversion.

The neighborhood organization recommended adding painted bicycle lanes on Robert Street between Cesar Chavez and Plato Boulevard to connect to the Robert Piram Regional Trail, which is being added to Plato. The St. Paul Bicycle Coalition has also highlighted the fact that the citys bicycle plan calls for bike lanes on Robert.

In addition to a link to the regional trail, the lanes would allow West Side residents better access to Harriet Island and the Mississippi River, as well as the U.S. 52 bike trail into Lowertown, the East Side and Lake Phalen.

This modification is a small revision to the current MNDOT proposal, reads the letter. WSCO believes that this revision is important because it relates to the most densely populated part of the West Side.

More information about the MnDOT project is online at tinyurl.com/RobertStreet2020.

Looking further out, state and city staff have debated the best way to approach more extensive repairs to Robert Street between Kellogg Boulevard and 11th Street by Interstate 94.

The state has proposed to substantially fund a full wall to wall road reconstruction for the half-mile section, which would be led by the city, said Nick Peterson, a city street design engineer.

That portion of the road, currently managed by MnDOT, would be turned back to city ownership. I do believe it is a good thing in the long term for the city, Peterson said.

In response, the city council on Wednesday authorized entering into a memorandum of understanding with MnDOT regarding the future reconstruction and turnback to the city of Robert Street between Interstate 94 and the Mississippi River.

The rest is here:
Robert Street in St. Paul will go on road diet where boy was struck by pickup - TwinCities.com-Pioneer Press

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EACH week we learn more about Covid-19 and the devastating effects it is having on the world. From the data that have been published to date, there seems to be some patterns emerging that tell us more about who is most likely to be admitted to hospital with severe symptoms of Covid-19, and some of that has been surprising.

We know that obesity, high blood pressure and type 2 diabetes are at epidemic proportions in our society, and we know that this increases our risk of heart disease, stroke, some forms of cancer and dementia, but what is now becoming apparent is that these conditions may also be putting us at increased risk of developing more severe symptoms of Covid-19 too.

That is not to say that being overweight increases our risk of getting coronavirus, but if we are unhealthy, we could be at an increased risk of having more severe symptoms and needing hospital care as a result of the virus.

The good news is that there is a solution, at least to helping to reduce that risk. The solution is to change the food that we eat.

It is estimated that half of our daily energy intake comes from what has been defined as ultra-processed food, and it is making us sick.

We are eating far too much junk food and it has got to stop. We are eating our way into a lifetime of ill-health and chronic disease, and now it seems we are putting ourselves at higher risk of severe symptoms and hospital admission for Covid-19.

We all know people who can eat whatever they want and never put on an ounce of weight. That is not a good thing. These ultra-processed, nutrient-void foods are equally bad for our health no matter if we are fat or skinny.

I think we will come out the other side of this pandemic with a very different view of healthcare. Not only to celebrate our key workers and medial staff who work tirelessly to care for us, but also how our healthcare system impacts the food that we eat.

Look at the media pictures of doughnut and pizza companies proudly telling us how great they are to be sending food supplies to doctors and nurses working on the Covid-19 frontline. It is exactly these foods that are responsible for making us sick and tired.

Medical and nutrition research has highlighted the need for a change of diet for years. Maybe now our governments and food producers will sit up and listen.

We cannot go on the way we are. Any cardiologist, GP or nutritionist worth their salt knows that dietary fat is not the big fat issue here. It is sugar, processed food and refined carbohydrates where the problem lies. The type of food that makes vast profits for big companies.

We need to get back to basics

A healthy, balanced, nourishing diet should be made up of real food:

- Lots of vegetables

- Some fruit

- Plenty of healthy fats from nuts, seeds, olive oil and oily fish (butter and cheese are OK too)

- Good quality protein eggs, meat, fish, chicken, dairy products, etc.

- Beans and lentils

The foods we need to cut are:

- Foods that have an ingredients list that reads like a chemical experiment

- Sugar

- Refined and white carbohydrates

- Too much bread, rice, pasta, cereal whether it is white or wholegrain

Unfortunately the diet industry has been fuelling the notion that a healthy diet needs to include low-fat (ultra-processed) foods that tend to be high in carbohydrate and are often high in sugar or artificial sweeteners.

It is time for change, for the good of our health. Eat Real Food!

See the rest here:
Nutrition with Jane McClenaghan: Is diet a risk factor in severe cases of Covid-19? - The Irish News

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That hasnt slowed demand for meat. Sales from April 12 to May 9 were 28 percent higher than in the four weeks ending Jan. 18, before the first reported case of coronavirus in the United States, according to data from Nielsen.

But the meat industrys troubles may have provided a boost for plant-based meat substitutes, which had a jump of 35 percent in sales during the same period. (The increase just for uncooked products was more dramatic: 53 percent for the vegan products versus 34 percent for meat.)

To meet the demand, Impossible Foods has been hiring more workers, increasing pay and adding more shifts. Beyond Meat reported record sales in the first quarter of this year.

Those companies new generation of plant-based alternatives developed in laboratories, with long lists of unfamiliar ingredients had been slowly catching on with consumers. But some say that reports of illness among meat-processing workers have made them even more curious.

Before the pandemic, William Thomas, 19, usually bought ground beef and chicken on his weekly shopping trip near his home in Brookline, N.H. Since April, he has been buying plant-based meat instead. Id always been trying to block out a lot of what was going on behind the scenes of the meat industry, but I cant ignore it forever, he said.

Mr. Thomas, who is currently unemployed, is now eating a mostly vegetarian diet for the first time in his life.

With the pandemic around, a lot of the industries, you know, not taking the proper precautions to make sure everyone is safe, I feel like that would probably also go in toward the products, he said.

Some Americans were already looking to plant-based diets as a way to combat climate change.

I think it uses much less water to grow a bunch of peas than it does to grow a cow, said Faizal Karmali, 45, an independent philanthropy consultant who lives in the Dumbo section of Brooklyn.

Mr. Karmali and his fiance have been trying since December to eat a more plant-based diet. At the beginning of the coronavirus outbreak, he had a craving for meat. But then, he noticed higher meat prices and read reports of worker deaths.

I just figured that the dynamics there were enough of a nudge not to bother creating more demand for meat, he said.

Impossible Foods plant in Oakland, Calif., has not yet had any coronavirus cases, said the chief executive, Pat Brown. No cases have been reported at the North Carolina factory of Atlantic Natural Foods, which makes the Loma Linda line of plant-based foods, said Doug Hines, the companys founder.

For years, plant-based meat alternatives, typically made of vegetables, legumes and grains, were widely considered of interest mostly to vegans and vegetarians. But in the past year, substitutes made with plant-based protein have shown up in fine-dining and fast-food restaurants; even some large meat companies have started producing them. Although their creation involves complex alchemy, some plant-based meats can cook up and taste just like ground beef.

Even before the coronavirus, interest in plant-based meat was rising. From late December to early January, before the virus hit, sales of plant-based meat were up 30 percent over the same period a year earlier, according to the Nielsen data. Meat sales increased about 1 percent during that same period.

Now, for the first time, plant-based meats are often competitive in price with ground beef, and sometimes easier to find, as fears of meat shortages prompt bulk buying.

During the pandemic, Monia Lauretti, 47, has been doing her grocery shopping online at Instacart. She is a pescatarian, but her family eats meat. The website had put a cap on the amount of burgers she could buy just one package per family. Then she saw a pop-up ad for the Beyond Burger.

I wondered, what is this? Ive never seen this before, said Ms. Lauretti, a stay-at-home parent on the Upper West Side of Manhattan. They taste like normal beef burgers, and they are delicious. Her 16-year-old son, Alessandro Dal Bon, liked them, too. So shell buy them again.

Impossible Foods, which before the pandemic sold more of its products in restaurants than in grocery stores, has expanded its retail footprint. Mr. Brown said his products are now sold in more than 3,000 stores, up from fewer than 200 in January. Its work force of 653 full-time employees is up from 587 in January.

In the first quarter of the year, Beyond Meat, whose stock is publicly traded, reported net revenue of $97.1 million, an increase of 141 percent over last year. Its products are now in 25,000 grocery stores nationwide, and the company recently expanded into China.

We were saying that by 2030, Beyond Meat could have a $1 billion in sales, said Alexia Howard, the senior research analyst of U.S. food at Bernstein, an equity research group. Now, were saying by the end of 2020, which is only 18 months later.

Beyond Meat will offer a value pack starting this summer, priced competitively with traditional meat products. We did not anticipate doing this, said Ethan Brown, the chief executive (who is not related to Pat Brown of Impossible Foods). But when all of a sudden, you start to see wholesale prices move in the beef industry, we said, Weve got to do something now.

Although these companies have long criticized the meat industry, they are careful not to gloat over their successes.

Were not waving the flag saying, This is great, said Mr. Brown, of Beyond Meat. Its a tragic situation. Sure, we want to reach more people throughout the period, but overall, its a tough thing.

Link:
Plant-Based Meats Catch On in the Pandemic - The New York Times

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