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Forty-fivemillion Americansdiet every year, and though they might see short-term success,90 percent of those people regain the weight they lost. Thats because dieting, at least as weve been doing it,doesnt work.

Were made to believe that diets fail because welack willpower or discipline. But the odds are stacked against a person trying to lose weight through dietary restriction. Recent research has shown that our bodies have a set weight range largely determined by genetics, and a2013 study found that if you dip below your natural weight, your brain triggers changes in metabolism and energy output to get you back to normal and prevent further weight loss.

Fixating on appearance and weight also affects our well-being. A 2015 articlepublished in the journal Social and Personality Psychology Compass indicates that many of the poor health outcomes associated with obesitycould instead be traced to the stigma against bigger-bodied people and the stress it causes.

In short, what ails us isnt weightits our obsession with it, according toChristy Harrison, a registered dietitian nutritionistand New York Times contributor. In herbook,Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness, which came out in December, Harrison proposes that the solution isnt weight lossits burning diet culture to the ground.Were trained to believe that being thin means youre healthy and being fat means the opposite, Harrison says, when you can actually be healthy at any size.

Weight bias explains much if not all of the excess health risks in people with larger bodies, Harrison says. Framing peoples body size as an [obesity] epidemic is weight stigma.

The overzealous pursuit of thinnessunder the guise of a visual indication of healthhas an unfortunate byproduct: the foods, lifestyles, and body types that dont fit into thisnarrow paradigm are demonized, Harrison argues. When a low-carb diet or a juice cleanse is dubbed clean eating, the natural assumption is that other ways of eating are dirty. Before-and-after photos celebrate weight lossbut also imply that a bigger body is a problem to be solved or a project to be worked on. Complimenting someone on looking thin suggests that something was wrong with their body before. Harrison also notes that our physical spaces reflect these ideals, like how bus and airplane seats only accommodate people of a certain size. Clothing stores often dont carry sizes that accommodate larger bodies, andif they do,the options are typically few.

The way [wellness and diet culture] conceives of health is bound up in healthism: the belief that health is a moral obligation, and that people who are healthy deserve more respect and resources than people who are unhealthy, Harrison writes. Healthism is both a way of seeing the world that places health at the apex and a form of discriminating on the basis of health.

Anti-Diet explains that discrimination itself can leadto a wide array ofnegativephysical and mental health outcomes: a2015 study from Obesity Reviewsfound that repeated weight loss and gain can lead to blood pressure and heart problems. A2009 study in Obesityfound that people who had experiencedweight stigma in the past year were twice as likely to have a mood or anxiety disorderand 50 percent more likely to have a substance-use disorder than those who had not.

Institutional fatphobia can also affect the quality of health care thatlarger-bodied people receive, Harrison explains. Women with high BMIsabove 55are almost 20 percent less likely to get gynecological cancer screeningsand have to deal with disrespectful treatment, unsolicited weight-loss advice, and inappropriately sized medical equipment in the doctors office, a 2006 studyfound. That kind of treatment leads larger-bodied people to avoid spaces where they can expect to be stigmatized, like doctors offices or gyms, according to research from theUniversity of Nevada and theUniversity of New South Wales. While there is a correlation between higher BMI and health outcomes like hypertension or heart disease, high weight alone doesnt necessarily cause poor healththere are other risk factors to take into account.

It is possible to change what and how you eat without becoming a part of diet culture yourself. Instead of going keto, quitting sugar, or committing to Whole30, Harrison suggests her readers try something a little simpler:intuitive eating, which basically means eating what you want without stress, shame, or restrictionbut with careful attention to how your body feels. (If youre looking for a how-to guide on the approach,check out Evelyn Tribole and Elyse Reschs1995 book.)

Diet culture convinces us that honoring our hunger, seeking satisfaction, and feeling full will send us down the road to perdition. It tells us our instinctsarebad and wrong, Harrison writes. We have the capacity to get back to a place where our relationships with food are as simple as they were when we were babieswhere hunger and pleasure are nothing to be ashamed of, and where fullness is a signal that we can take our minds off food for a while.

Anti-Diet offers a much-needed unbrainwashing for anyone feeling stress, stigma, or shame about their appearance, diet, or activity levels. Even the socially conscious reader will have an ahamoment when Harrison debunks something they have accepted as truth. Though some of the more nuanced concepts are tricky to absorb, like the ways in which diet culture infiltrates progressive movements like food activism, Anti-Diet is an approachable read for anyone ready to untangle their eating habits from their self-worth.

Buy the Book

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This Dietitian Wants to Burn Diet Culture to the Ground - Outside

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Editor's Note: Here at The Beet, we're looking at two weeks of working from home and waiting out the next phase of the Coronavirus outbreak, when we are all being asked to practice social distancing and we're trying to keep calm in the face of uncertain events.

So we decided to share this "reboot" diet, just in time for Your Two Weeks of Clean Eating. We don't want you to think of this time frame (during the time when everyone is working from home) as a chance to eat chips for breakfast, and leftover pizza any time. It's not a moment for "anything goes" type of eating, but a time to "hit refresh" on your habits, and come out of this time period feeling healthier and fitter, stronger andhaving more energy and clearer skin, perhaps event having lost weight... in other words, feeling better than you went in.

One note about the word "clean" or "cleanse" that we need to clarify. Here at The Beet, were staunchly anti extreme detox or juice fasting, since your body can detox of its own accord (thank you liver, kidneys, and other amazing organs that make this an organic and natural process). But there are some gentle tips and techniques you can boost your normal digestion and healthy metabolism after a slow and stressed-out winter.

This is where the foods you eat and the liquids your drink matter. Choose wisely and you will feel amazing. Choose poorly and you'll feel as fried as the bad guy in Indiana Jones and the Last Crusade.

Energetically speaking, Spring is a time for rebirth and new growth, so take this moment to start swapping out winters starchy squashes, roasted root vegetables and heavier oils (which are good for rooted, grounded wintertime energy) in favor of lighter, fresher ingredients and preparations (think: steaming and lightly sauteing, adding baby greens andfresh fruit). Youll feel as if youve "Spring-cleaned" your body, no juice fast required.

Proper hydration is a year-round requirement for a healthy body, but starting your day with warm lemon water in the morningthis week can help rehydrate and energize you after a long nights sleep. Even better, lemon water can kickstart sluggish digestion first thing in the morningwithout the help of coffee.

Before you have yourfirst cup of joe, fill a mug with 8-12 ounces of hot water (near-boiling but not quite) and squeeze in the juice from half a lemon. Sip slowly. Warm water stimulates thegut and intestines, and lemon juice increases your natural stomach acid production, which helps you absorb more vitamins and minerals from food.

Intuitive eating is essentially all about tuning into your bodys needs. Practice mindfulness at every meal to learn to recognize the signs of hunger, fullness, and satiety. Setting aside proper time and space for your next meal without distraction (meaning no phones, computers, TV or eating on-the-go) can help you take note of how youre feeling in the moment. Think about the meal bite by bite, and savor the taste, texture, and increased feeling of fullness as you go.

Be sure to honor your hunger cues, and eat when youre truly hungry, but also recognize when youre eating simply because youre bored, angry, stressed or tired (we all do it!) or just because someone else opened a bag of chips (we are guilty of this too!). In those cases, remove yourself from the food source (either your kitchen, the work pantry, or your friend with the bag of chips) by taking a walk, whether it's around the block or a real hike in nature, or spend a couple of minutes journaling or doing gentle yoga and breathing, which can heal you more than junk food when you don't need it can do.

Now that the weathers warming up, raw foods can have more of a place on your plate than in the dead of Winter. In colder months, raw foods take longer to move through the digestive tract, requiring more energy to break down, which can actually leave you feeling fatigued rather than energized. In Spring and Summer, raw foods provide a cooling effect on the body, which is refreshing when the mercury rises, and they leave you feeling lighter and more energized. If you don't have one already, pick up a spiralizer or buy pre-spiralized zucchini, carrots, and squash, try your hand at pressed salads, or simply add more raw fruits and veggies to your snack rotation.

Dont get us wrong: We love the intense flavor and sweetness brought about by roasting a tray of veggies in the oven. But the beauty of steaming is that the veg retains most of its nutrient content and stays super hydrated, which means more benefits for your body. Break out that bamboo steamer basket or the under-appreciated stainless steel steamer basket and start steaming your broccoli before topping it off with a little furikake. Youll never look back.

Kvass is like kombuchas sassy older sistera bit earthier and saltier, but still bubbly and bright. Beet kvass is a traditional Lacto-fermented beverage with major probiotic benefits, and you can make it right on your countertop. Beets are incredibly liver-supportive and fermenting them provides a food form of probiotic bacteria that can help aid digestion. Its a great springtime sip to mix with a little sparkling water whenever you need a pick-me-upand thanks to its lack of sugar and caffeine, it is actually a bit higher on the health spectrum than most bottled kombuchas.

The ultimate fast food, smoothies are packed full of fiber, healthy fats, antioxidants, and plant proteinif you make them properly. To use a smoothie as a meal replacement, make sure to check all the boxes: Aim for just one to two cup servings of fruit, toss in some seeds (hemp, chia, flax), pick a veg (frozen cauliflower or zucchini work well, as do baby leafy greens), and choose an alt-milk (oat, almond, coconut). Add a plant-based protein powder of your choosing, and drizzle in vanilla, maple or other sweeteners to taste. Find a formula you love, then make it for breakfastitll hold you over till lunch, no 11 am snack cravings insight.

We could wax on about the myriad benefits of drinking dandelion root tea: everything from protecting the liver to stimulating more bile flow from the gallbladder to help with fatty acid breakdown to balancing blood sugar. Try a cup of dandelion tea after dinneror even in place of your morning beverage (after lemon water, ofc). There are several great herbal coffee alternatives out therewe love Rasa, which combines dandelion with other herbs and spices for a warming and health-supporting morning drink without the jitters.

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The Best 7 Ways to Reboot Your Diet and Spring Clean Your Body - The Beet

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Photo Credit: Getty / Barcroft Media

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

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

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

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

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

Research Methodology

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

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

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

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

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

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

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

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

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

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

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

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

Friday, 13th March 2020, 8:45 pm

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

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

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

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

Could you live on a low carbon diet?

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

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

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

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

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

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

Meet the carbon dieters

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Peter Kalmus, climate scientist, California

Living on two tonnes a year

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Turning dough into bread, and bread into dough.

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

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

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These Are The 10 Best Keto Protein Powders - Delish

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This interview has been edited and condensed for clarity.

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

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

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

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