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Susanna Liu

Tomorrow, the Yale College Council and Yale Student Environmental Coalition are hosting the inaugural Yale Climate Crisis Summit. Prompted in no small part by the powerful displays of climate activism on campus and in New Haven in recent months, the summit will highlight the work of Yale students and New Haven residents in combating the climate crisis.

Over the past two decades, climate activism has moved from a focus on individual behavioral change to breaking down institutions that lie at the root of todays situation. But in both earlier and present iterations of the climate movement, the relationship between climate and our food systems has largely been ignored. For us to solve the climate crisis locally and across the world, we need to start talking about the food we eat.

The reality is that we cannot transition to a sustainable world with the current prevalence of animal products in our diets. According to the UN Food and Agriculture Organization, rearing livestock and poultry for meat, eggs and milk generates 14.5 percent of global carbon emissions. This contribution exceeds the total amount of transport-related emissions worldwide.

Animal agriculture is also the single largest source of methane emissions. Over a 100-year period, methane is 34 times more potent than carbon dioxide. Methane gases are especially important to a crisis mitigation strategy, as methane dissipates from the atmosphere 10 times faster than carbon dioxide. This means that if we reduce methane emissions, the climate benefits would be felt much more quickly.

The increasing regularity of climate disasters highlights the importance of strategies that have an immediate impact on global warming. For this reason, we must adjust our actions including what we eat to respond to one of the largest and fastest growing sources of greenhouse gases: animal agriculture. To ignore animal agriculture is to ignore the problem.

Animal agriculture is contributing not only to a crisis of environmental sustainability, but also to a crisis of justice. Climate change will hurt us all, but it is marginalized and powerless people who will be harmed the most. Not to mention billions of animals those that suffer directly in the food industry and those pushed to extinction in the face of ecological destruction. These are the troubling politics that unfold on our plates daily.

What are the actions we can take to reduce food-related emissions? In our student organizations, we can drastically reduce the amount of animal-based foods we provide at our events. Participating in local politics is also an effective tactic. We can lobby our Senators, Congressmembers, mayors and city council members to move public procurement of food away from animal products.

Across the country, activists have already succeeded in making change through local politics. In New York, for instance, a group of activists successfully lobbied for Meatless Mondays in all of the citys public schools. This comes to 1.1 million meatless meals per Monday.

In the battle against animal agriculture, we also wield substantial power by virtue of what we put on our plates. Our mundane consumption choices play a part in producing crises of justice, like the climate crisis we face today. These everyday choices can deliver great blows to animal agriculture.

When just one additional Yale student commits to a plant-based diet, over 1,000 meals per year would no longer involve the harms of animal agriculture. If every person who attended the climate strike last semester opted for a plant-based diet for a year as many already have 1.3 million meals would be free from the negative consequences of animal agriculture. Adopting a plant-based diet is not an option for everyone, but for those who it is, privilege translates into responsibility.

To care about the environment is to care about ending animal agriculture. The severity of the problem requires an all-out effort on the part of individuals and institutions alike.

SEBASTIAN QUAADE is a junior in Pierson College. RAM VISHWANATHAN is a junior in Silliman College. They are members of the Yale Animal Welfare Alliance. Contact them at sebastian.quaade@yale.edu and ram.vishwanathan@yale.edu.

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QUAADE AND VISHWANATHAN: The politics of our plates - Yale Daily News

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SHREVEPORT, La. - Heart disease often starts with diabetes. That's something Army Airborne veteran Bobby Sterling knows all about.

Sterling comes from a military family. His father was a Marine and later served in the Air Force for 28 years. Heart disease took his father's life. Sterling didn't know how close he was to following in his father's footsteps.

"I'm Bobby Sterling. Shreveport transplant here. 51 years old. On Dec 18, 2019, I had a triple bypass," he said.

Exercise has always been a part of Sterling's routine. "If you walk the outside perimeter it's about 3/4 of a mile," he said of Betty Virginia Park, where he walks about two days a week.

But Sterling used to run 5Ks.

"It's hard to outrun heredity. You think you're in really good shape," he said.

Although his father died of a heart attack at 58 years old, that didn't stop Sterling from enjoying a traditional Filipino meal.

Bobby Sterling and family

"The Filipino diet is lots of fried foods. There are some gumbo style choices too. But the fried food is hard to resist," said Sterling.

Dr. Trey Baucum with Advanced Cardiovascular Specialist said there is a connection between diet and heart disease.

"We eat a diet that has so much sugar in it and it's sugar in ways you don't think of," said Baucum.

Fried foods are usually blanketed in white flour, which is high in sugar or glucose. Over time a high glucose diet can damage blood vessels.

"In your retina, in your kidneys, your heart, in your lower extremities," Baucum said.

Sterling was having problems with his ankle when doctors discovered he had diabetes. Then, three months later, when he went for a routine colonoscopy.

"It was difficult to rouse me from the anesthesia," recalls Sterling.

Then a few days later, he had difficulty breathing so he went to Christus Highland emergency room. Doctors discovered a blockage in his arteries.

"The left anterior diagonal LAD is one of the most important of your arteries and that one was 100-percent blocked," Sterling said.

He couldn't believe it. He could have died.

"A lot of time diabetics, even type 2 diabetics, don't have symptoms of heart disease as they're developing heart disease," Baucum said.

Sterling's heart wasn't even strong enough for doctors to operate.

"I actually had to do cardiac rehabilitation for two months to get my heart strong enough to withstand the surgery," Sterling said.

Finally, his heart was strong enough for the triple-bypass surgery.

"Because of the intervention of the staff at Christus I'm here talking to you today," Sterling said.

Baucum said a diagnosis of diabetes doesn't have to end up with heart disease.

"If you go on a low very strict, very low calorie diet, you can actually reverse the process. You can actually become a non-diabetic," Baucum said.

Bobby Sterling and Brenda Teele

It's been just two months since Sterling's triple bypass surgery. For now, he's constantly monitored and wears an external wearable defibrillator.

His close call has been a wake-up call for the whole family. Doctors tell Sterling he won't have to worry about his heart for another 15 years. Hes fortunate his heart disease was discovered before it was too late.

Baucum said diabetics usually don't have chest pain even when they have advanced heart disease. They'll experience shortness of breath or fatigue and sometimes the first symptom a diabetic will experience is an actual heart attack.

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Shreveport man has close call because of undiagnosed heart disease - KTBS

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From oat milk to cashew cheese, and seitan sausages to pea-protein burgers, plant-based products are big business. In the U.S. alone, the number of offerings labelled as such surged 268 per cent between 2012 and 2018, according to Mintel research. But what does plant-based mean, exactly? A new study from the National Cattlemens Beef Association suggests that less than half of us could answer that question correctly.

The survey of more than 1,800 participants ranging from 18 to 65 years old showed that 45 per cent understood plant-based beef to be a completely vegan, animal-free product, as Food Dive reports. Thirty-one per cent thought it could contain animal byproducts, but not meat, while 17 per cent believed it could contain small amounts of meat, but is primarily plant-based. Seven per cent assumed the term implied a beefy free-for-all with no restrictions on meat content whatsoever.

The findings are in line with an annual survey released by the International Food Information Council last spring, which revealed that while plant-based may seem self-explanatory, it means vastly different things to different people. Roughly one-third of respondents equated a plant-based diet with a vegan one, and a similar percentage defined it as a diet that emphasizes minimally processed foods that come from plants, with limited consumption of animal meat, eggs and dairy.

When asked what was most confusing about various plant-based product labels and advertisements in the recent beef association study, responses ranged from bafflement at descriptors Marbled juiciness doesnt make sense to me, one participant said about the Beyond Burger to taking issue with its very existence Its called a burger, looks like a burger, but is not meat.

In terms of its impact on health and the environment, respondents believed plant-based meat to be a better choice than beef: 52 per cent thought it was more sustainable, 51 per cent saw it as a healthy choice, 44 per cent considered it to be lower in sodium, and 39 per cent deemed it natural. But beef won out on perceptions of budget (46 per cent), protein content (43 per cent) and having fewer ingredients (42 per cent).

Despite further evidence of the fuzziness of plant-based terminology, any uncertainty doesnt seem to have had a negative impact on its popularity or perceived benefits. And although plant-based eating may be one of todays top food and beverage trends, the term itself dates back decades.

Thomas Colin Campbell, a nutritional biochemist who is credited with coining it in the early 1980s, told The New York Times that he arrived at the phrase in order to impress that his work was coming totally from science and not any sort of ethical or philosophical consideration. For his part, Campbell has since moved towards promoting a whole food plant-based diet instead, which differentiates between the nutritional value of unadulterated plants, and processed foods like chickn nuggets and high-tech veggie burgers.

While many use plant-based and vegan interchangeably, the formers haziness is central to its appeal. Where vegan is specific, plant-based is broad providing a soft-edged alternative to hard lines. For the 6.5 million Canadians thats nearly 20 per cent of the population (compared to roughly 470,000 vegans) who are rethinking but not eliminating meat, taking a vague approach to dietary labels has its advantages. Opting for openness over restriction is attractive when it means you can have your meat-free burger on Monday and a rotisserie chicken on Tuesday.

The nebulous nature of plant-based appears to be bolstering, rather than hindering, its success. Its well understood that the major players in the current meatless movement are targeting omnivores, not vegetarians and vegans, with their products. As an extension, being presented with an increasing number of plant-based foods that dont force a lifestyle change looks like an option, not an edict.

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What does plant-based mean, anyway? More than half of us arent so sure, suggests beef association study - National Post

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Overhauling your dietespecially when it comes to lowering your cholesterolmight sound daunting, but new research has found that focusing on your diet as a whole, (rather than just cholesterol intake) starting with some simple swaps, can help make eating healthier stick. Making a few dietary changes can make a big difference when it comes to your heart health.

In a recent scientific advisory published in the American Heart Association (AHA) Circulation journal, researchers analyzed over 50 studies, including several meta-analyses, and found heart-healthy diets are also naturally low in cholesterol, which is important because high blood cholesterol can up your risk for heart attack and stroke. And, the one trick researchers found when digging through the data was that focusing on the overall diet rather than tediously tracking a numerical value of cholesterol intake is more effective in helping you successfully stay on track with healthy eating.

Focusing on heart-healthy dietary suggestions (think: lots of fresh vegetables, fruits, lean meats, and less of foods high in saturated fats such as butter, cheese, and red meat) works because totality of the diet matters, especially for people who need to lower their cholesterol, Jo Ann Carson, Ph.D., R.D.N., immediate past chair of the American Heart Association Nutrition Committee told Runners World. Plus, people more often arrange their diets based on foodsnot from a list of nutrientsso food-based advice relates more directly to daily dietary decisions.

It gives the health care professionals the basis for clarifying that too much cholesterol in the diet can be bad for you, but you can enjoy sources of cholesterol in moderation. This includes perhaps an egg a day, or an occasional shrimp cocktail, Carson said. The advisory also reinforces the message that it is the entire dietary pattern that contributes to heart health.

Because having high blood cholesterol increases your risk for heart disease, its important to exercise and eat well to keep LDL (bad) cholesterol low and HDL (good) cholesterol levels up. Additionally, keep in mind that many foods contributing to high cholesterol are high in saturated fat, which can lead to increased levels of LDL cholesterol and increase a persons risk for heart attack or stroke.

To optimize your heart health, you should incorporate fruits, vegetables, whole grains, low-fat or fat-free dairy products, lean protein sources, as well as healthy fats from nuts, seeds and vegetable oils into your diet, Carson said. Following a Mediterranean or DASH (Dietary Approaches to Stop Hypertension diet, which is low in cholesterol by nature) can help lower the risk for heart disease and stroke. When including healthy foods in your diet, be careful not to exceed your calorie needs, Carson cautioned. This will more likely happen if you add too much fat or sugar.

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While it's important to note that some studies show a relationship between dietary cholesterol and heart disease, others show no link. Even though more research is needed on whether or not eating foods high in cholesterol directly raises your heart disease risk, the evidence shows that eating a balanced diet of fruit, veggies, and whole grains and is rich in polyunsaturated fats (found in nuts, seeds, and fish) and monounsaturated fat (found in olive oil and avocados) and avoiding high intake of saturated fat is one way to create a heart-healthy diet. Foods that are high in cholesterol, like fried foods, dont fit that heart-healthy bill. And, because the fat in animal foods is typically higher in saturated fat and contains cholesterol, reducing fat in your diet from animal sources is one simple way to help reduce cholesterol, Carson said. Below are some simple tweaks Carson suggested you can make.

Check in with your doctor to make sure your cholesterol levels are healthy and always consult with your doctor before making any major dietary changes.

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This Research-Backed Trick Can Help Healthy Eating Stick - Runner's World

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The last thing any athlete wants is to get injured. Despite sometimes being an inevitable consequence of being an athlete, missing out on training or competition is never ideal. If you're training hard but your nutrition isn't where it should be, injury is unavoidable. Consider the following recommendations to help prevent injury:

Supplements and processed sports foods can be practical choices when it comes to busy schedules. However, a lot can be said for prioritizing whole foods in the diet.

Whole foods provide optimal amounts of vitamins, minerals and antioxidants to meet the body's needs, combat the stress of training and decrease injury risk. There is also the added benefit of a "synergistic effect" of whole foods that scientists in a lab and supplements just can't match.

Aim for whole food options, like fruits, vegetables, fish, lean proteins, legumes, dairy, and nuts and seeds as often as you can. Allow supplements and bars to fill gaps in your diet or provide nutrition during impractical fueling times.

Many whole foods like fruits, vegetables, whole grains, legumes, and nuts and seeds are rich in stress-reducing antioxidants. Training is great for competition but it is a source of stress on the body. To reduce your risk of injury, counteract this stress with sources of antioxidants at each meal and/or snack.

If you keep getting injured, you may want to take a look at your pre- and post-training fueling regimen. Carbohydrate intake before, during and/or after training can help optimize the recovery of energy stores, repair muscles and reduce injury risk.

Protein intake after training can also help recover energy stores and limit markers of muscle damage. The combination of both of these nutrients within 30-60 minutes of finishing a workout can decrease fatigue, reduce delayed-onset muscle soreness, limit muscle breakdown and optimize muscle recovery.

No time for a recovery meal? Look for a recovery snack with 3-4 times the amount of carbohydrates (in grams) to protein and at least 5-10 grams of protein. Chocolate milk, energy or protein bars, Greek yogurt and fruit, or trail mix mixed with dry cereal are just a few great options.

When it comes to injury prevention, overall calorie intake is just as important as the quality of your diet. Athletes can eat the healthiest options out there but if they aren't eating enough, they will be prone to injury.

Training and recovery, on top of daily living activities, require adequate intake on a consistent daily basis. A lack of energy (or calorie) intake to compensate for daily needs is termed "Relative Energy Deficiency in Sport" or RED-S, a condition that can occur in both men and women. This mismatch can be a result of intentional restriction for weight loss, disordered eating, high training loads, busy schedules, inadequate meal planning, lack of knowledge, food preferences or medically necessary dietary restrictions.

Inadequate calorie intake, also known as low energy availability, has been linked to poor bone mineral density and reduced neuromuscular function. This condition has been known to inhibit athletic performance and put athletes at higher risk of injury, fatigue and compromised immunity.

Unsure if you are meeting your energy needs? Meet with a Certified Sports Dietitian to determine your needs and come up with a fueling plan for optimal health and performance. The human body is very adaptive and if energy intakes aren't supporting needs, the body will make do in the moment, but performance and health will suffer in the long run.

Healthy fats help promote healthy hormone levels, decrease inflammation and promote muscle recovery, and can therefore help limit the risk of injury. Include a source of fat, like avocados, nuts, seeds, dairy, oils, fatty fish or nut butters, and non-lean protein options, with each meal.

Female athletes should consider about 30-35% of their calories from fat to support healthy hormone levels, and male athletes should aim for about 20-35% of their calories from fat. Omega-3 fatty acids, which come from sources like fatty fish and flaxseeds, are thought to be particularly helpful for avoiding injury. Aim for at least 6 ounces of fatty fish like tuna, salmon, mackerel, herring, etc. per week.

Several studies have pointed out a potential link between low vitamin D status and higher injury occurrence. Vitamin D's role in bone health is undeniable due to its effects on calcium homeostasis and bone metabolism. Whether there is a direct link between vitamin D levels and injury or not, it's safe to say that vitamin D has positive effects on the musculoskeletal system and overall bone health. Be sure to include sources of vitamin D, like milk, yogurt, cottage cheese, egg yolks, cheese and fatty fish, regularly in your diet.

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Is Your Diet the Reason You Keep Getting Injured? - STACK News

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We can hardly turn on a TV, read a newspaper or magazine, or check out social media without hearing or reading about plant-based diets and seeing recipes for meatless meals. The word vegan is everywhere these days. Its as much in the white-hot spotlight as the climate crisis. Coincidence? Not really. Theres an increasingly important connection between the two.

Worldwide, the number of people following a plant-based diet is on the rise, and for many Americans the commitment goes way beyond Meatless Mondays. Vegetarians and vegans are no longer a counter-culture movement in the U.S. Theyre part of mainstream American culture. When fast-food outlets such as Burger King and McDonalds start serving vegan options, you know somethings up.

By one estimate (GlobalData), the number of U.S. consumers who call themselves vegan (strict vegetarians who shun animal products, such as meat, dairy or eggs) grew from 1% to 6% between 2014 and 2017. Also notable is a rise in the number of flexitarians, who follow a part-time vegetarian or vegan diet but eat meat, dairy or eggs on occasion.

Why switch to a plant-based diet? Until recently, it was often for ethical reasons related to animal welfare or for personal health. According to the Physicians Committee for Responsible Medicine, a plant-based diet has been proven to lower bad cholesterol (plants are cholesterol-free) and to prevent and reverse heart disease, the leading cause of death in the U.S. It also reduces the risk for obesity and chronic diseases such as cancer, diabetes and Alzheimers, according to the committee.

Today, add heightened global concerns related to climate change and sustainability, especially among younger adults, as a compelling reason to ditch the meat and dairy. In fact, in late 2018, The Economist, in its The World in 2019 report, noted that interest in a vegan or vegetarian lifestyle is soaring, especially among millennials. Fully a quarter of 25- to 34-year-old Americans say they are vegans or vegetarians," the report said.

A special report issued in 2019 by the U.N.s Intergovernmental Panel on Climate Change described plant-based diets as a major way to counteract the dire effects of the global climate crisis. It calls for a reduction in meat consumption to prevent further deforestation of tropical rain forests. The Amazon rain forest often called the lungs of the planet absorbs large amounts of carbon, which helps to cool global temperature. The rising rate of deforestation in the Amazon to provide land for cattle grazing remains a serious concern. Cows also emit large amounts of methane, a potent greenhouse gas that further adds to global warming.

The good news for consumers interested in plant-based foods is that it is easier than ever to find alternatives to animal-based protein, both in restaurants and in the grocery aisles. Sales of alternative meat products are growing at an exponential rate, according to Nielsen Total Food View. Plant-based foods are a growth engine in the food industry, outpacing overall grocery sales. Even many fast-food burger joints now offer meat alternatives, such as the Impossible Burger and the Beyond Meat burger. Both of these may be considered by vegans and vegetarians. The meat-like taste and texture of the Impossible Burger is attained by the genetic manipulation of soy (Impossible Foods.com). The Beyond Meat burger is done entirely through plant sources, without genetic manipulation (beyondmeat.com). Everyone should do their due diligence to look these up themselves and examine the ingredients, methods and possibilities.

All of this interest in alternatives to meat protein is also good news for the planet. Whether plant-based foods and vegan diets continue on an upward trend remains to be seen, but one thing is certain. Millennials and gen Zers, the generation that followed, are a growing segment of todays buying public, and they will be the ones left to face the long-term effects of climate change. If they continue to align their personal lifestyles with their social and environmental consciousness, they may accomplish what the baby boomers could not: They may save the planet.

Elizabeth Egan is a member of the Task Force for a Sustainable Galloway, aka Go Green Galloway.

Go Green Galloway is a volunteer organization dedicated to reducing the carbon footprint of Galloway through the promotion of energy efficiency and conservation, environmental education and the implementation of sustainable practices. We always welcome new volunteer members. Contact us at gogreengalloway12@gmail.com or call Mary at 609-742-7076. Also be sure to like our Facebook page.

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Diet and climate change are linked | Galloway Township - Press of Atlantic City

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LONDON--(BUSINESS WIRE)--Technavio has been monitoring the edible flakes market and it is poised to grow by USD 8.3 billion during 2019-2023, progressing at a CAGR of 8% during the forecast period. The report offers an up-to-date analysis regarding the current market scenario, latest trends and drivers, and the overall market environment.

Growing adoption of healthy diet has been instrumental in driving the growth of the market. However, intense competition might hamper market growth. Request a free sample report

Edible Flakes Market 2019-2023: Segmentation

Edible Flakes Market is segmented as below:

Distribution channel

Geographic segmentation

To learn more about the global trends impacting the future of market research, download a free sample: https://www.technavio.com/talk-to-us?report=IRTNTR32140

Edible Flakes Market 2019-2023: Scope

Technavio presents a detailed picture of the market by the way of study, synthesis, and summation of data from multiple sources. Our edible flakes market report covers the following areas:

This study identifies increasing use of edible flakes in snack products as one of the prime reasons driving the edible flakes market growth during the next few years.

Edible Flakes Market 2019-2023: Vendor Analysis

We provide a detailed analysis of around 25 vendors operating in the edible flakes market, including some of the vendors such as Baggry's India Ltd., Dr. August Oetker KG, General Mills Inc., Kellogg Co., Marico Ltd., Natures Path Foods Inc., Nestl SA, PepsiCo Inc., Post Holdings Inc. and The Hain Celestial Group Inc. Backed with competitive intelligence and benchmarking, our research reports on the edible flakes market are designed to provide entry support, customer profile and M&As as well as go-to-market strategy support.

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Edible Flakes Market 2019-2023: Key Highlights

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Technavio is a leading global technology research and advisory company. Their research and analysis focus on emerging market trends and provides actionable insights to help businesses identify market opportunities and develop effective strategies to optimize their market positions. With over 500 specialized analysts, Technavios report library consists of more than 17,000 reports and counting, covering 800 technologies, spanning across 50 countries. Their client base consists of enterprises of all sizes, including more than 100 Fortune 500 companies. This growing client base relies on Technavios comprehensive coverage, extensive research, and actionable market insights to identify opportunities in existing and potential markets and assess their competitive positions within changing market scenarios.

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Edible Flakes Market 2019-2023 | Growing Adoption of Healthy Diet to Boost Growth | Technavio - Business Wire

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I know there are a lot of dumb diets out there. I have said this before. There are some that maybe aren't THAT dumb but this one takes the cake.

I will give this guy props because he didn't start eating this food to start some new diet crave. He did it so he could say that he stands behind the product his company makes and sells.

Did I mention this guy works for a dog food company? Well he does and he decided that he would ONLY eat his company's dog food for a month. He said "we're not going to feed your dog something unless we've eaten it first." So he put his dog food where his mouth is.

I give him kudos because this is definitely not something I could do. He said that the first four days were his toughest. He also said that at the end of the month he actually felt fantastic.

He said he did miss the flavor of normal food but he lost about 25 - 30 pounds. So I guess if you wanted to lose weight this drastically. You can try it. It might also save you some money. I don't know if he ate dry food or the wet food.

I guess if you really want to find out you can watch it HERE.I'm not sure I could stomach watching them eat dog food. But hey, that is just me.

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806 Health Tip: A Guy Tried This Diet For Some Dumb Reason - mix941kmxj.com

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Want to lose some weight? Opt for low carb and high protein diet! This is the go-to suggestion every second person advises. But did you know this may lead to alleviation of hospital-acquired infections? A recent study says so. Published in mSystems, an open access journal of the American Society for Microbiology, the study by University of Nevada, Las Vegas, surrounded the hospital-acquired infection Clostridioides difficile. The researchers found that interaction between "antibiotic use and a high-fat/high-protein diet exacerbate C. diff infections in mice". On the other hand, their research inferred that a high carbohydrate diet nearly eliminated symptoms.

As per an ANI report, C. diff is defined as an intestinal infection which is often acquired when antibiotics wipe out the 'good' bacteria in the gut. The U.S. Centers for Disease Control and Prevention termed it an urgent threat.

"Every day, we are learning more about the human microbiome and its importance in human health. The gut microbiome is strongly affected by diet, but the C. diff research community hasn't come to a consensus yet on the effects of diet on its risk or severity. Our study helps address this by testing several diets with very different macronutrient content. That is, the balance of dietary carbohydrate, protein, and fat were very different," said Brian Hedlund, a UNLV microbiologist and study co-author, as per the report.

Though the study shows that dietary protein aggravates C. diff, there's almost no existing research on the link between high-fat/high-protein diet and the infection.

However, Hedlund and the co-author of the study, Ernesto Abel-Santos, a UNLV biochemist, cautioned that the study was conducted using an animal model and that ore work is underway to establish a link between these diets and infections in human being.

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Your Choice Of Diet May Be Linked To Fighting Against Hospital-Acquired Infection, Says Study - NDTV Food

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By nowyouve no doubt watched a friend pare down their diet to a narrow combination of whole foods in an effort to feel better or train harder. Elimination dietswhich include theAutoimmune Protocol,FODMAP,andWhole30, among othershave surged in popularity in recent years.

While there are many different methods and goals, the basic format is the same: limit your diet to the bare essentials (usually some combination of vegetables, fruits, lean meats, and healthy fats), and then slowly add variables back in, tracking how certain foods impact your gut, energy levels, and more. It sounds simple enough, but these diets take a lot of time and effort, make it hard to get adequate fuel for hard training and recovery, and can easily lead to physical stress.

If youre interested in pinpointing foods that stress out your system, you may not need to go all in with an elimination diet. Heres how to decide whether this might be a useful tool for youand what you need to know to do it safely.

Seventy percent of endurance athleteshave at least some gastrointestinal distress while on the move, and an elimination diet might help alleviate associated symptoms.One study found that a low-FODMAP diet, which eliminates bloat-inducing fermentable carbohydrates found in foods like cows milk, onions, and whole-wheat pasta, lessened gut symptoms for 69 percent of runners during high-intensity workouts. Another showed that while elimination diets didnt improve performance, they did improve factors like gut health and even memory.

Kylee Van Horn, an ultrarunner, a registered dietitian, and the owner ofFly Nutrition in Carbondale, Colorado, explains that a properly executed elimination diet is considered the best method for identifying food sensitivities, better than any blood test. Theyre popular among people who are dealing with irritable bowel syndrome, leaky gut, and many autoimmune conditions because they help uncover food intolerances. But plenty of people do them for weight loss or other undefined wellness goals, which arent sustainable objectives, becauseelimination diets arent permanent. Eventually, youll reintroduce most of the foods you cut outyoure just trying to identify the few that cause you intestinal distress.

Before you go all in, think about your current relationship with food: Is eliminating foods going to be triggering for you? As a rule, I dont like elimination diets, because I find that it can disturb peoples relationship with foodsand really give athletes this idea of good and bad foods, says Gemma Sampson, a sports dietitian based in Australia. If you think an elimination diet might negatively influence the way you think about food and your body, dont start.

Van Horn believes that many elimination diets work simply because they take out the obvious culprits, like processed foods and alcohol. So before you start an elimination diet, consider starting with those small shifts for a few weeks, and monitor your symptoms. Easing into eating more whole foods will make the next steps easierand may lead you to skip a full-blown elimination diet entirely. If youre still dealing with gut issues, then it might be time to consider a more restrictive protocol.

Im a huge fan of making small changes that you can sustain in the long term, like cutting down on refined sugars and alcohol, adds Sampson.You wont see results tomorrow, but all those little choices add up.

A restrictive diet can add pressure to what should be a simple, pleasant part of your day: eating. Stress leads to inflammation in the bodywhich may be what youre trying to combat in the first placeandhas been shown to increase a persons risk of disease, ranging from the common cold to autoimmune conditions. So make lifestyle changes to consciously manage it.

Ive found that some athletes need to focus on lowering stress and even cut back on training first to see how it impacts symptoms before turning to diet, says Will Cole,a functional-medicine practitioner who recently wroteThe Inflammation Spectrum. You have to look at sleep, social connections, physical environmentthere are so many other factors. You can eat all the right foods, but if you havent addressed these issues, youre still self-sabotaging.

Timing matters, too. The week before your Ironman and astressful month at work are probably not the best times to alter your meal plan. There will never be a perfect time to do this, but avoid things like the height of your season or a really tough period in your personal life, Cole says.

Van Horn recommends eating normally for two weeks and recording your diet and your symptoms.Once youve done that, take a look toassess if there are obvious food groups that correlate to any uncomfortable side effects. You can choose an elimination diet that closely aligns withthe foods that dont seem to agree with you, or try a mini-elimination diet, eliminating just one food for four to six weeks that seems to be causing issues.

If, after keeping a food journal and eliminating obvious culprits, you still feel the need to adopt a more regimented program, Van Horn and Sampson both recommend you consult a registered dietitian to offer guidance in choosing a plan and for advice following it if youll betraining. Whole30 and theAutoimmune Protocol are popular, as is the low-FODMAP diet. Van Horn recommends the low-FODMAP diet most frequently, but she notes that its also one of the hardest elimination diets to try, because the class of carbohydrate that it eliminates includes a lot of fruits and vegetables (even broccoli!) as well as gluten, processed sugars, and dairy.

Elimination diets like FODMAP are intense and hard to handle while training, Van Horn says. She recommends that you work with your dietitian to develop an adequate meal plan. Your number-one priority is getting enough calories, and it can be hard to replace staples like oats or refined sugars with foods that are equally calorically dense. Eliminating a huge amount of foods can lead to nutrient and energy deficiencies, she says.

You can also use afood-tracking app to make sure youre getting enough calories and macronutrients. Remember that the volume of food youll need to eat may be considerably higher than usual once you eliminatefoods like pasta, dairy, and refined sugar.

You dont need to take out these foods forever, you just need to figure out which ones work for you and which dont, says Van Horn. Many of the off-limits foods in the elimination diets arent bad for you. At the end, there needs to be a reintroduction phase. Thats the whole point.

When you start adding foods back in, do it slowly and specifically. Start with a single serving, give your body at least a day to show any response, and continue to keep track of your eating patterns and any effects in a journal.

More isnt better. Its not ideal to eliminate this many foods in the long term, says Sampson. Van Horn echoes her point, explaining that elimination diets are tools to use temporarily, not permanent solutions. Ultimately, trying onemay help you feelbetterbut only if you do it mindfully and tune in to what your body needs.

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If You Want to Try an Elimination Diet, Read This First - Outside

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