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Former Real Housewives of New York star Bethenny Frankel is very attuned to eating healthy and staying fit. Author of the 2009 bestseller Naturally Thin. Frankel believes in working on a relationship with food rather than following a diet plan.

The Skinnygirl founderrecently posted some thoughts and advice on food and exercise what she prefers, and what she avoids.

In a previous interview with HealthMagazine, Frankel revealed that her background involveda dysfunctional relationship with food. Igrew up eating quality food but in a very obsessive household about being thinand eating disorders, she shared. Food was an obsession in my houseout torestaurants every nightbut then so was dieting. When I was in my 30s, I justunlocked the safe.

The former reality star realized that harsh restrictions and deprivation only lead to disappointment. I figured out how dieting doesnt work, Frankel said. Id been on every diet and it took me all those years to realize: Diets are hopeless. They are hope, and then they break your spirit.

Through her book, Frankel takes pride in sharing her message of balance. Naturally Thin will still be the greatest work accomplishment of my life, she said. Its learning how to allow and to indulge. That works.

Taking to Instagram, Frankel recently shared what works for her when it comes to health and wellness, and how she prioritizes whats important. My philosophy on eating & exercise is to do what you can when you can. I choose time with my daughter & sleep first. If Im near a beach, I take an hour walk. If I have the time, Ill do a yoga dvd, she wrote on Instagram.

She also revealed what doesnt work for her. Idont believe in fear based, torturous, aggressive exercise, she wrote. Lifeis too short and stressful to dread doing something for an hour. In addition,extreme exercise creates extreme hunger.

Frankel has previously spoken on how she doesnt place too much emphasis on exercise, but rather focuses on activities she finds enjoyable. I dont exercise that much, which people think that I do, she said in an interview with Talk Stoop earlier this year. I think theres a lot of things people think about me that are probably not accurate.

While Frankel considers herself a foodie andallows indulgences, there is one thing she doesnt allow herself to do. Ilovefood and eat whatever I want but I NEVER binge, she revealed in her post. Idont beat myself up about what Ive eaten or praise myself about what Ihavent.

Referring to her book, the former Real Housewife reminded her followers to focus on a healthy attitude toward what they eat. Food isnt your best friend or your enemy. Its just food, she shared. I have a good relationship with it. This is all in my book Naturally Thin written years ago but holds true today!

Frankel practices what she preaches, telling Hollywood Life earlier this year that she concentrates on healthy moderation. I do not eat a lot of fake foods. Ill eat cake and fries but nothing brightly colored or artificial, she said in April. No two days are the same, but I never deprive. I always have at least one sweet treat or dessert but I dont gorge. I dont believe in depriving or overindulging. I never ever binge and I eat a tremendous amount of variety.

She advised fans to treat themselves while having the self-controlto know when to stop. If you really want it, have it. No one ever got fat on acookie or a handful of fries, Frankel said.

Read more: BethennyFrankel Reveals How This One Word Helps Her Juggle Career and Motherhood

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Bethenny Frankel Says When It Comes To Food, She Never Does This - Showbiz Cheat Sheet

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(The Conversation is an independent and nonprofit source of news, analysis and commentary from academic experts.)

Cosby Stone, Vanderbilt University

(THE CONVERSATION) The Centers for Disease Control and Prevention recently announced a preliminary finding that implicates a vitamin E additive as the potential cause of lung injury from THC vaping.

The agency examined fluid samples from the lungs of 29 patients with vaping-related illness and found vitamin E acetate in all 29 samples. This is a major development in the search for answers, and it was of great interest to me generally as a public health researcher.

Even more, it was of special interest to me because I previously researched vitamin Es role in lung health and development. For three years, as a post-doctoral research fellow, I studied the role of vitamin Es typical role in lung health, lung development and the epidemiology of childhood lung diseases when it is absorbed from our diet.

Free radical fighter

Vitamin E comes from oily foods in our diet. It has also long been known to be important for child development, especially in the womb, where it contributes to healthy lung and nervous system growth, among other things. Vitamin E has eight different isoforms, or types, and each may do slightly different things in our bodies. The kind of vitamin E you get from your diet can therefore vary widely based upon the types of oily foods that you eat.

When we eat vitamin E, it is absorbed by our gastrointestinal tract along with fats. It then travels throughout our bloodstream in the fatty molecules called cholesterol. Finally, it is taken up into our bodys fatty tissues and cellular membranes.

Once incorporated into the body, vitamin E serves as an antioxidant, protecting us from some of the harmful effects of our metabolism and respiration. Antioxidants stabilize what are called free radicals, unstable and highly chemically reactive compounds with extra electrons generated by our metabolism. Free radicals, when left unchecked, can destabilize other molecules around them and cause cellular damage.

When vitamin E comes into contact with certain kinds of free radicals, it transfers that instability onto itself and neutralizes those free radicals.

So, in the aftermath of the vaping illnesses and deaths, an important question emerges: What happens if, instead of eating vitamin E in your diet, you inhale vitamin E, along with a vaporized solution of THC?

I have no idea.

There are only a tiny handful of studies in which someone tried to nebulize, or vaporize, vitamin E in experiments related to lung health. All were animal studies with a small sample size, and none were combined with a THC vaping fluid.

Its also not clear in this case why vitamin E acetate was added to the vaping fluid, but reports suggest it is used as a cutting agent to make the THC oils less thick. Perhaps someone thought it was safe to do this in an inhaled product because vitamin E was a natural vitamin. Importantly, however, many substances that are helpful when taken orally can be harmful when inhaled.

No place for oily molecules

The fact that vitamin E typically has to travel in fat-soluble lipids may perhaps provide a clue as to the harms vitamin E acetate can cause when vaped. Physicians have long known that inhaling oils and other lipids can lead to the deposition of oily droplets in the lungs. They also know that this deposition can in turn can lead to inflammation and the potential for permanent lung scarring, respiratory failure or death. Its not a good idea to consistently inhale particles like small solids or oily liquid drops into your very delicate lungs.

We all know what it feels like to choke on something large enough to block our windpipe. But a small, inhaled particle can go past the large airways and lodge in the tiniest airways and the alveoli that transfer oxygen into our bloodstream, causing damage to these fragile structures.

We may not notice right away that we are being harmed. Only tiny segments of the lung are affected, and our lungs are designed to have some reserve capacity.

But over time, as these small injuries add up, more and more lung tissue becomes involved, and symptoms develop. Such injuries can become fatal. For example, think of the diseases caused by asbestos, silica from sand blasting, coal dust and tobacco smoke.

So, perhaps a vitamin E additive could cause damage in a similar way in this context.

A bigger issue

In addition, I believe this is actually a symptom of a broader problem, brought about in part by the 1994 law that allows dietary supplements and some devices to go to market without meeting stringent safety and efficacy standards. Supplement makers dont have to provide evidence that their products work, and the FDA allows them to monitor the safety features themselves.

Its a good business for the manufacturers; dietary supplements sales are estimated to be worth about US$120 billion by 2020. But it may not be good for the American public. By taking untested products, or by using products that are safe in one context but not studied in another, consumers end up participating in millions of uncontrolled experiments in which safety data are frequently absent. There is minimal quality control, minimal oversight and minimal knowledge of what might happen.

Any type of minimally regulated product that we inhale into our lungs on a regular basis clearly deserves a special level of scrutiny before use. I would argue that any inhaled product should have to demonstrate significant safety data prior to being allowed on the consumer market. Do these products even work? How do they work? If they do work, whats the right dose so that its safe, but still effective? How long can you safely use it? Without that knowledge, we are sailing in dangerous waters with no map.

So, until the day that our poorly regulated, uncontrolled market of self experimentation in lung health comes to an end, I will share a motto that experiments and experience have equally proven to be true. If you want your lungs to outlast your hair, please dont inhale anything but air.

[ Youre smart and curious about the world. So are The Conversations authors and editors. You can read us daily by subscribing to our newsletter. ]

This article is republished from The Conversation under a Creative Commons license. Read the original article here: http://theconversation.com/vitamin-e-and-vaping-injuries-whats-safe-in-your-diet-is-rarely-safe-in-your-lungs-126909.

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On a bitterly cold January afternoon in 2011, Tom Gable was snowmobiling to his familys remote cabin near Killarney Provincial Park in Ontario.

Suddenly, on his right flank, a dark figure appeared across the frozen lake. Initially, I wasnt sure what I was looking at but then I realized it was a wolf, he said. I could hardly believe it I had never seen a wolf before, let alone watch one for a minute or so. I was enthralled.

It wouldnt be Gables last encounter. Far from it. Since 2015, Gable, 28, a Ph.D. student at the University of Minnesota, has been the project lead for the Voyageurs Wolf Project an ongoing research effort to uncover the secretive lives of North Woods wolves. It began as a small project in 2012 at Voyageurs National Park and increased in scope and intensity in 2015.

Gable said the project addresses one of the biggest knowledge gaps in wolf ecology: What do wolves do during the summer? The projects goal is to provide a comprehensive understanding of summer wolf ecology (number of pups born, where they den, what wolves kill and eat) in the roughly 218,000-acre Greater Voyageurs Ecosystem (which includes Voyageurs National Park) in northern Minnesota.

The research, Gable said, is conducted by trapping and fitting wolves with GPS collars that take locations every 20 minutes throughout the field season (April-October). When a collared wolf remains relatively stationary for more than 20 minutes, the site is investigated. By doing this we get all sorts of great information such as where wolves have their dens and where wolves are killing prey, Gable said.

The research is aided by remote trail cameras that capture photos and video of what Gable calls the unique and mysterious behavior of wolves in high-traffic parts of the study area. Since 2016, the wolf project has produced 13 peer-reviewed research papers. Last November, in an effort to reach a broader audience, Gable began posting findings from daily field work (including captured photos and video) on Facebook and Instagram. Its been a big hit. The wolf projects Facebook page alone has roughly 26,000 followers.

We wanted to give an intimate view into our research and the animals and ecosystem that we study, said Gable. We got a sizable following quickly. That confirmed our suspicion that the public is extremely interested in wildlife, wildlife research and wolf ecology. By maintaining our social media presence, we are able to provide content that entertains, engages, and educates the public.

Gable and his seven-person crew recently finished the 2019 field season in which the group monitored 11 collared wolves from seven packs. Now Gable begins analyzing the research and writing papers.

We had a wonderful crew this year, said Gable. Finishing up is very satisfying but also a relief because after seven months of continual field work, we are just running on fumes both physically and mentally. Our field seasons are pretty intense because we cover a lot of ground every day in all kinds of conditions.

The Voyageurs Wolf Project is a collaborative effort between the National Park Service and the University of Minnesota. Its funded by the states lottery-funded Environment and Natural Resources Trust Fund and other sources.

In a recent conversation, Gable elaborated on some discoveries about wolves diets and their much-publicized pursuit of fish. The excerpts have been edited for length and clarity.

On research discoveries

Wolves hunt and kill beavers by bedding down around beaver ponds and waiting for many hours to ambush them. This has been a particularly fascinating finding because before our work, wolves were not really thought of as ambush predators. Most of the time wolves hunt their prey by outrunning and outlasting their prey, like chasing down a deer. Our study is the first to systematically show that wolves can ambush prey, and we are learning more every year about how they actually do this. We were the first to document wolves hunting and killing freshwater fish. Researchers had known wolves went after spawning salmon in coastal areas of Alaska and British Columbia, but that is categorically different from wolves catching suckers in a little creek in the North Woods. And not only did we document it, but we were able to get it on video footage.

On the varied diets of wolves

Wolves are adaptable predators. They have very flexible diets that change dramatically throughout the summer season. During winter, wolves diets are not nearly as varied because they are mainly hunting and killing whitetail deer. But from spring to fall, things are much different. We have shown that during this period wolves rely on all sorts of food sources including deer, beavers, blueberries, fish, trumpeter swans, bear bait piles, and hunter-killed bear carcasses. Typically, the diet of our wolf packs is different from month to month.

On using social media

Ultimately, our vision with our social media platforms is to couple cutting-edge wolf research with highly effective outreach, which allows the Voyageurs Wolf Project to have tremendous value to both the scientific community and the public. I think most in the scientific community know that effective public outreach is important, but this is something that researchers are often not great at. Part of this is because most researchers receive little to no training on how to effectively share their research. The other part is that good outreach, just like good science, requires time and effort. And there is little incentive for researchers to devote their often limited time or financial resources to developing materials or content for outreach.

On rigors of the work

We estimate that a typical person on our crew covers between 700 to 850 miles during the field season. And most of these miles are not on nicely maintained hiking trails. Instead, we are usually bushwhacking through the thick, dense and often swampy forests of northern Minnesota. June to August are by far the most challenging months for our crew because its hot, humid, and the bugs (in particular, the deer flies) are horrible. Thats in part why theres so little research on summer wolves.

On research in 2020

We basically have to start over. We start trying to collar wolves in mid-April. The reason is battery life. When collars take locations every 20 minutes (which is what we need for our work), it chews up a lot of battery life, so our collars only last one field season. To continue our work, we need to get fresh collars on wolves.

On the future of the project

Our goal is to secure permanent, long-term funding that allows the Voyageurs Wolf Project to continue for decades to come. We have published several research papers since 2016 and presented our results at numerous regional, national and international scientific conferences. I would like to write a book someday but think we need at least a few more years of research before that is something I would seriously consider.

Tori J. McCormick is a freelance writer. Reach him at torimccormick33@gmail.com.

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Uncovering the secretive lives of Minnesota's North Woods wolves - Minneapolis Star Tribune

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As we enter the holiday season, Americans are abandoning their attempts to be healthy,as about half will break their diet andgive in to the temptation of holiday food, according to new research.

A survey of 2,000 Americans who celebrate the holidaysfound that 47 percent have succumbed tothe lure of their favorite treats, and ended up quitting their diet as a result.The biggest food temptations were found to be cookies (53 percent), pies or cakes (53 percent) and home-cooked holiday meals (44 percent).

Santa will eat 300 million cookies alone. (iStock)

NEIL CAVUTO 'CAN'T STAND' THIS ONE DISH AT HIS THANKSGIVING DINNER

But theyre not alone in making unhealthy decisions at the end of the year: The results of the second annual Writing Off the End of the Year survey have found that 41 percent use the holidays as an excuse to postpone being healthy, compared to 47 percent the previous year.

Commissioned by Herbalife Nutrition and conducted by OnePoll, the survey found that for those planning to start again in January,"a third start postponing their healthy habits by mid-November.

Fifty-ninepercent of respondents said it was hardest to stay healthy during the winter holiday season, and food is a major reason why. Forty-four percent also admitted to having eaten more than one dessert at a meal, while 36 percent have eaten more than one holiday dinner in a day. Another30 percent say theyve had to undo a button on their pants because of eating too much.

In fact, the average person expects to gain six pounds during the holiday season, according to both the 2018 and 2019 survey.

The biggest food temptations were found to be cookies (53 percent), pies or cakes (53 percent) and home-cooked holiday meals (44 percent). (iStock)

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And the survey found that three in 10 actually plan to eat more during the holidays specifically because their New Years resolution is to be healthier.

Staying on track can be hard especially if you are tackling it on your own,"says Dr. John Agwunobi, co-president and chief health and nutrition officer at Herbalife Nutrition."Developing a support system of people who know your goals, strengths and weaknesses can be extremely beneficial in maintaining a healthy lifestyle, especially during the challenging times of the year.

In addition to overindulging, not getting enough exercise was another reason respondents might be piling on the pounds during the holidays. Twenty-seven percent of respondents say they exercise less during the holidays and of those, the average time spent working out each week was two hours less than usual.

Interestingly, this years survey showed that respondents are less optimistic about their ability to stay healthy in the new year (45 percent)as compared to 2018 when54 percent believed their efforts would be successful.

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But with January comes a new year, new me attitude, and results found that 33 percent are planning to make a New Years resolution compared to 34 percent last year.

The top resolution for the second consecutive year is to exercise more. In 2018, however, that resolution ranked higher among respondents. (Just 59 percent listed it as their 2019 goal, as compared to 71 percent in 2018.) Eating healthier and saving more money accounted for the second and third most common resolutions, with59 percentand 53 percent planning to do so, respectively.

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Half of Americans plan to abandon their diets around the holidays, survey finds - Fox News

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We love sweet treats. But too much sugar in our diets can lead to weight gain and obesity, type 2 diabetes, and dental decay. We know we shouldnt be eating candy, ice cream, cookies, and cakes and drinking sugary sodas, but sometimes they are so hard to resist.

Its as if our brain is hardwired to want these foods.

As a neuroscientist, my research centers on how modern day obesogenic, or obesity-promoting, diets change the brain. I want to understand how what we eat alters our behavior and whether brain changes can be mitigated by other lifestyle factors.

Your body runs on sugarglucose to be precise. Glucose comes from the Greek word glukos, which means sweet. Glucose fuels the cells that make up our bodyincluding brain cells (neurons).

On an evolutionary basis, our primitive ancestors were scavengers. Sugary foods are excellent sources of energy, so we have evolved to find sweet foods particularly pleasurable. Foods with unpleasant, bitter, and sour tastes can be unripe, poisonous, or rottingcausing sickness.

So to maximize our survival as a species, we have an innate brain system that makes us like sweet foods since theyre a great source of energy to fuel our bodies.

When we eat sweet foods the brains reward systemcalled the mesolimbic dopamine systemgets activated. Dopamine is a brain chemical released by neurons and can signal that an event was positive. When the reward system fires, it reinforces behaviorsmaking it more likely for us to carry out these actions again.

Dopamine hits from eating sugar promote rapid learning to preferentially find more of these foods.

Our environment today is abundant with sweet, energy-rich foods. We no longer have to forage for these special sugary foodsthey are available everywhere. Unfortunately, our brain is still functionally very similar to our ancestors, and it really likes sugar. So what happens in the brain when we excessively consume sugar?

The brain continuously remodels and rewires itself through a process called neuroplasticity. This rewiring can happen in the reward system. Repeated activation of the reward pathway by drugs or by eating lots of sugary foods causes the brain to adapt to frequent stimulation, leading to a sort of tolerance.

In the case of sweet foods, this means we need to eat more to get the same rewarding feelinga classic feature of addiction.

Food addiction is a controversial subject among scientists and clinicians. While it is true that you can become physically dependent on certain drugs, it is debated whether you can be addicted to food when you need it for basic survival.

Regardless of our need for food to power our bodies, many people experience food cravings, particularly when stressed, hungry, or just faced with an alluring display of cakes in a coffee shop.

To resist cravings, we need to inhibit our natural response to indulge in these tasty foods. A network of inhibitory neurons is critical for controlling behavior. These neurons are concentrated in the prefrontal cortexa key area of the brain involved in decision-making, impulse control, and delaying gratification.

Inhibitory neurons are like the brains brakes and release the chemical GABA. Research in rats has shown that eating high-sugar diets can alter the inhibitory neurons. The sugar-fed rats were also less able to control their behavior and make decisions.

Importantly, this shows that what we eat can influence our ability to resist temptations and may underlie why diet changes are so difficult for people.

A recent study asked people to rate how much they wanted to eat high-calorie snack foods when they were feeling hungry versus when they had recently eaten. The people who regularly ate a high-fat, high-sugar diet rated their cravings for snack foods higher even when they werent hungry.

This suggests that regularly eating high-sugar foods could amplify cravingscreating a vicious circle of wanting more and more of these foods.

Another brain area affected by high sugar diets is the hippocampusa key memory center.

Research shows that rats eating high-sugar diets were less able to remember whether they had previously seen objects in specific locations before.

The sugar-induced changes in the hippocampus were both a reduction of newborn neurons, which are vital for encoding memories, and an increase in chemicals linked to inflammation.

The World Health Organization advises that we limit our intake of added sugars to 5% of our daily calorie intake, which is 25g (six teaspoons).

Considering the average Canadian adult consumes 85g (20 teaspoons) of sugar per day, this is a big diet change for many.

Importantly, the brains neuroplasticity capabilities allow it to reset to an extent following cutting down on dietary sugar, and physical exercise can augment this process. Foods rich in omega-3 fats (found in fish oil, nuts, and seeds) are also neuroprotective and can boost brain chemicals needed to form new neurons.

While its not easy to break habits like always eating dessert or making your coffee a double-double, your brain will thank you for making positive steps.

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This is what consuming sugar does to your brain - Fast Company

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Dive Brief:

The growth of plant-based meat alternatives has created a new type of consumer: one who doesnt identify with any specialty diet but is nevertheless opting to integrate plant-based meat alternatives into meals. Although promising for growth of this segment, these new consumers are placing higher expectations on manufacturers when it comes to the taste and nutritional profile of available meat alternatives.

Plant-based meat alternatives have improved dramatically since the days of hockey-puck-like veggie patties. However, taste still seems to be a stumbling block for manufacturers. Considering taste is the top consideration for consumers purchasing plant-based meat, finding a solution to the continually pesky question of flavor is critical for producers if they hope to capture conventional meat eaters.

Thats not to say that manufacturers have not been working toward replicating the juicy, umami experience that is present in real meat. Impossible Foods and Beyond Burger are two exemplary companies that have been leading the charge in this arena. Impossible Foods took a chemistry-based approach to the problem and discovered the heme molecule that is responsible for the bloody juiciness in animal protein also exists in plants. Through extraction, the company can replicate the umami of real beef in its plant-based patties. Beyond Burger took a different approach using beet juice in its formulation to create a red hue and caramelize the burger patties on the grill. But neither burger is yet perfectly meaty.

Despite the undeniable advances in plant-based protein in the last 20 years, flavor remains a stickler for many manufacturers. Efforts to mitigate the off tastes of plant-based protein run the gamut. Pea protein supplier Roquette provides flavor masking solutions for its ingredients tailored for individual customers' products. Flavor manufacturer Edlong adds dairy or mock dairy to mask any notes that are off.

Other companies turn to processing techniques such as infrared heating, roasting, fermentation or thermal treatment before beans and peas are milled to help reduceundesirable flavors. And yet some companies such as Cargill, Ingredion and World Food Processing aim to cut back on inherent off flavors by developing blander tasting bean and pea cultivars.

In addition to improving flavors, industry leaders have also been forced to update their ingredient choices by consumers looking for cleaner labels and more functional nutritional profiles. Just this year, Impossible Foods updated its formulation to substitute soy protein concentrate for textured wheat protein to improve the burger's texture,as well as make it gluten free. Other changes included lowering the salt content and removing ingredients to clean up its label.

According to the Good Food Institute, consumer concerns about flavor and ingredient lists may fade. Senior Communications Specialist Matt Ball emailed Food Dive a draft report from the non-profit that showed healthiness of a product isnt determined by the number or ingredients. In fact, the group notes,listing all the ingredients associated with plant-based meat enhances transparency, whereas many of the foods and chemicals an animal consumes will never be found on an ingredients list.

Plant-based manufacturers could take advantage of this and highlight the benefits of certain ingredients or launch campaigns that share the values of the various protein sources in a product, and why they were chosen.

While the Kerry study indicated that clean labels can be a factor for consumers to select a plant-based protein consumers have proven to be wary of unpronounceable ingredients as well as GMOs they also care deeply about protein content. In the Kerry report, 84% of plant-based meat consumers considered meat to be a critical component of their diet, and 40% said high protein was the most important attribute when selecting a plant-based alternative.

In the realm of plant protein, there are numerous options including legumes, nuts, mushrooms, lentils, mung bean, seaweed, potatoes and peas. However, not each protein is the same. Some, like vital wheat gluten, can present issues for gluten-free customers. Pea protein outperforms many other sources in nutritional terms, but there are continued issues with its pea-like scent and taste, as well as questions about its sustainability as a protein source. In light of the different advantages of plant protein, most plant-based meat manufacturers have opted to blend a few of the proteins together in their products.

As more consumers opt to add plant protein to their diets, it is unlikely their concerns about protein will subside. But there may also be more options to choose from.

Right now, plant-based meat is using only a tiny fraction of available plant-proteins as ingredients. There is significant opportunity to optimize crops for use in plant-based meat, Good Food Institute Associate Director of Corporate Engagement Caroline Bushnell told Food Divein an email.

There is currently a shift toward the widespread adoption of plant-based protein. From June 2017 to June 2018, retail sales of plant-based foods jumped 20% to $3.3 billion,according to Nielsen data reported by Food Navigator. And it hasnt stopped there. Barclays recently forecastrising demand and an increase in population will boost the global market share for meat alternatives from 1% now to about 10% in 2029. In dollar terms, that represents a jump from $14 billion this year to $140 billion in 2029.

One of the reasons is that consumers view plant-based protein as a healthier alternative. Also, plant-based protein is sustainable. Compared to a burger made from cows, making an Impossible Burger takes about a twentieth of the land, a quarter of the water, and produces an eighth of the greenhouse gas emissions, according to the company.For the health-conscious, meat made from plants has less fat and no cholesterol.

If companies can lean on these advantages while they work through the kinks concerning taste, nutrition and protein content, it would not be surprising to see more consumers favoring plant alternatives in their diet.

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How taste, protein and ingredients are barriers to plant-based meat adoption - Food Dive

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Pixabay Thyroid is a butterfly-shaped gland found under the Adam's apple, which support the endocrine system and the production of hormones that control metabolic rate, heart rate, body temperature and blood pressure.

Hypothyroidism refers to the condition when the thyroid hormones are not released adequately by the thyroid gland. This affects cell growth, repair and the bodys metabolism. In majority of the cases, hypothyroidism is the result of Hashimotos thyroiditis, where the immune system malfunctions and destroys the thyroid gland mistakenly.

Genetics, iodine deficiency and surgery are the other causes behind primary hypothyroidism. These conditions occur even when there is enough thyroid-stimulating hormone (TSH) because thyroid glands do not release them. When the pituitary glands functioning is not at the optimal level, less of the thyroid-stimulating hormone (TSH) is produced. This state is called secondary hypothyroidism.

How Hypothyroidism Affect Metabolism

When the body stops producing the thyroid hormone, it slows down the rate of metabolism in the body, thus burning fewer calories at rest. In fact, TSH controls the rate of metabolism, which is why fast metabolism indicates good health. The health risks accompanied by slow metabolism are plenty, such as high cholesterol and heart disease risk.

To increase the speed of metabolism, aerobic exercises could work, or even high intensity cardio. The effort does not endthere. In order to maintain your thyroid health, there is a certain diet you need to follow. Read ahead to find out what works best for people suffering with the condition.

What To Eat

Iodine is needed in order for the thyroid glands to produce the hormone. The deficiency makes people more susceptible to hypothyroidism, especially in developing countries. In the U.S., food with iodine content is easily available, hence this is less common. Food such as fish, eggs, seaweed and dairy are rich in iodine.

Taking a supplement may not be the solution since an excess of iodine is linked to health problems. Nuts, legumes, eggs, tuna and sardines are foods that can boost selenium levels that are necessary to stimulate the production of thyroid hormones. Iodine and selenium are both found in the yolks of eggs, hence eggs should be eaten whole.

The mineral also protects thyroid glands from the free radicals. The other mineral that performs the same function is zinc. Eating foods such as beef, chicken, lamb, oysters and shellfish could make up for zincs deficiency.

Adding protein could help increase the bodys metabolism which is lost while suffering the hypothyroidism condition. Cruciferous vegetables, fruits, gluten-free grains ( rice, quinoa, chia seeds and flax seeds ), dairy products and non-caffeinated beverages are all advised to be eaten when suffering from the condition.

Goitrogens are compounds found in spinach, cabbage, cauliflower, broccoli, kale, pine nuts, peanuts, millet, starchy plants and soy foods, which interfere with thyroid hormone production. Research suggests that this could only be true if the person suffers from iodine deficiency.

Related video: 6 things you didn't know about your thyroid [via Health]

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Thanksgiving is right around the corner, and you know what that means: Thanksgiving dinner. Turkey, stuffing, pie, sweet potatoes, and every other delicious, carb-heavy food you can imagine. However, thats not always the most exciting prospect if youre on a diet. If after Thanksgiving you find yourself sluggish and struggling to get back to your normal healthy diet, here are a few exercise tips that can get you back on track.

Ultimately, when it comes down to it, the hardest part of getting back into the swing of things after a big holiday is getting your momentum back. Disruptions to your normal routine make it easy to put off working out again, especially if you generally live a fairly sedentary lifestyle. Theres no shame in struggling to stay active; in fact, around 28.0% of Americans, or 80.2 million people, aged six and older are physically inactive. The best way to get past this is to pick a day and do some sort of exercise it doesnt have to be much, it just has to be enough to get you off the couch. From there, you can use these methods to stay moving more frequently.

When most people think of exercise, they think of it as a hassle or a boring part of their day they dont want to do. Instead, try to pick an activity you already know you enjoy and make it into your daily workout. Are you a sports fan? Instead of watching your favorite game on TV, get involved in the action yourself. You dont have to be a professional athlete to see benefits simply playing tennis for fun, for example, can burn around 169 calories in 30 minutes for a woman, and 208 calories in 30 minutes for an average man. Many gyms offer indoor spaces for you to practice your favorite sport, so pick an activity and get to it.

Not much of a sports fan? There are still plenty of opportunities for you to tackle two chores in one by incorporating exercise into your other daily to-dos. Try to stay moving while cleaning up around the house, or take a few more trips up and down the stairs instead of carrying everything in one go. If youve got a household pet, try taking them on more frequent walks. Most dogs benefit from daily aerobic exercise and a 30-minute walk, and your own fitness goals can benefit as well.

Finally, one of the easiest ways to get back into the swing of working out is to make it as fun as possible. The more enjoyable you find exercise, the more likely you are to keep at it, even on days where you might feel a bit tired. Set goals and reward yourself for hitting them. On top of that, try adding something you enjoy to your normal workout routine, like listening to music. Listening to music while exercising can actually improve work out performance by 15%. Maybe invite a friend or two and turn your work-out routine into a group activity. The more ways you can make exercise enjoyable, the likelier it is youll be able to get back to it after the holidays.

Thanksgiving can throw a serious wrench into anyones diet and exercise plans, and if youre not careful, these bad habits can set you up for a struggle going into the new year. Instead, make use of these tips to crush your fitness goals as 2019 draws to a close.

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The Holiday Aftermath: How To Reset Your Workout - The National Memo

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HOLMES COUNTY, Ohio (WJW) In the rolling hills of Holmes County, just over and hour away from downtown Cleveland, theres a farm that looks so idyllic, it could be right out of a picture book.

Its at Wholesome Valley Farm in Wilmot that part of Americas culinary heritage is being preserved by the raising of heritage turkeys just in time for Thanksgiving.

Trevor Clatterbuck is the owner of Wholesome Valley Farm where he and a dedicated team sustainably produce organic vegetables and pasture-raised beef, pork and poultry, including the rare Standard Bronze Heritage Turkey.

Its a breed thats been the same for the last 100 years, it tastes better, its more like a wild turkey, you can see they look very much like the Eastern Wild Turkey, Clatterbuck said.

One of the breeds most distinctive characteristics is its ability to mate and reproduce naturally, unlike turkeys bred industrially, which cant reproduce without the help of scientists and artificial insemination.

You wont find heritage turkeys on many farms because they take an extreme investment of time, effort and money on the part of the farmer, and they dont produce the profits most would like.

I would guess theres somewhere around 500 in the Northeast Ohio area, Clatterbuck said. And theres 275 right here, he continued, pointing to the heritage turkeys in their pasture.

Clatterbuck himself says hes considered stopping his heritage turkey program, but hes committed to what it represents in farming and knows customers all across Northeast Ohio wouldnt let him.

Its a lot of work and not big numbers, but they sell out every year. Customers come looking for them, weve always got a wait list, he said.

Like other pasture-raised poultry, heritage turkeys need a lot of space.

At Wholesome Valley Farm all the turkeys have free reign of 10 to 15 acres of land, which gives them a much different life than the typical Thanksgiving bird.

The trade-off for us is they take twice as long as one of the traditional hybrid or market turkeys, but the flavor, the additional fat, which is also flavor and moisture and the culinary heritage are all important to us, Clatterbuck explained.

And what about the flavor? How is it different? Heritage turkeys have smaller but more flavorful breast meat. They also have more dark meat, which Clatterbuck describes as having a gamey and rich flavor.

Wholesome Valley Farm starts their heritage birds in January and takes them from mating and reproduction to the egg, through incubation and hatching.

We keep them very warm about 99.5 degrees, theyre very, very picky. After about two weeks they start to get hardier, Clatterbuck said. Eventually, the turkeys are brought outside to fresh air where they roam the pastures, corn fields and even wooded areas of the farm.

The turkeys grow and mature over 28-30 weeks before being harvested, which is about double the time of turkeys raised in an industrial setting.

Clatterbuck faithfully monitors the turkeys activity levels and checks for illnesses on a daily basis. Every day they are moved to fresh pasture so they have lush green grass full of nutrients right under their beaks.

The turkeys also eat a combination of corn, smashed pumpkins, grasses, bugs and kitchen scraps.

Its more of a foraging diet that imitates what a turkey in the wild would have, Clatterbuck said.

Clatterbuck explains pumpkin seeds have natural antimicrobial properties and act almost as an antiviral medicine when the turkeys ingest them.

The foraging diet results in a flavorful, juicier and richer-tasting bird that grows at a slower and more natural rate, the way nature intended.

The birds themselves actually have more fat, which I find amazing, Clatterbuck said.

An estimated 45 million turkeys are eaten on Thanksgiving every year. Heres hoping none of us dry ours out, but what we know for sure is that only a very small percentage of those turkeys carry on Americas culinary heritage.

If we can have a bird that tastes better and that happens to be from food the way it was done years ago, thats all were after, Clatterbuck said.

More on Wholesome Valley Farm here.

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Thanksgiving turkeys the way nature intended in Northeast Ohio - WJW FOX 8 News Cleveland

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REAL Housewives of Orange County star Vicki Gunvalson has shared her pride for her daughter and her husband after they lost a combined 128lbs on the keto diet.

The happy couple had a family photoshoot to capture their new slim figures, along with their two sons.

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Proud mum Vicki, 57, shared one of the snaps and gushed: "Brianas photo shoot turned out so good. I am so proud of my daughter and Ryan for their incredible weightloss doing strict @keto. #myfamily #thoseboys#acrossthemiles."

Ryan, 32, thanked his mum-in-law for her kindness, while her followers also congratulated the pair on their achievement.

Explaining how they managed such a drastic transformation, Ryan posted on his Instagram page: "Smiles from a couple thats down a combined 128 pounds! No fads, workouts, or magic pills just a consistent Keto lifestyle!"

The keto diet involves eating lots of "good" fat, to curb hunger pangs, while cutting out carbs and eating moderate amounts of protein.

It's said to boost energy levels and help speed up weight loss. The diet relies on a normal metabolic process called ketosis - that helps the body keep working.

Starved of carbs for energy, the body starts to burn fat reserves instead.

Nurse Briana suffers from lupus and has struggled over the years with the various issues associated with it.

A friend close to Vicki told Hollywood Life: Vicki knows that Briana has struggled with her weight because of her health issues and as thrilled as she is for her daughters big loss, shes more grateful that she has her health again.

"Vicki understands that losing weight was out of Brianas control for a long time no matter what she did.

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"Her kids mean more to her than anything and to see Briana happy and healthy is all that matters. Shes thrilled to see how great they both look.

Vicki threatened to quit Real Housewives at the weekend unless Bravo gives her more scenes.

She has been demoted to "friend" of the show, despite starring as full-time cast for the its thirteen seasons.

However, she ruled out returning unless they beef up her role.

Speaking at BravoCon alongside Real Housewives of Beverly Hills star Kyle Richards, New Jersey's Teresa Guidice and New York's Luann de Lesseps, Gunvalson said: "I'm never coming back reduced again."

She explained that she "signed the reduced role contract in January", which she labelled "one of the hardest things I've ever done".

Later on a fan asked how they know when it's time to walk away from the show, Vicki said she was discussing it backstage with Kyle.

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Kyle said: "As long as we're having fun still. I know there's a lot of drama and a lot of conflict, but it's also a lot of fun."

However, this is in contrast with her comments in August, when Vicki told Jerry O'Connell on his talk show that she had no plans to leave.

She said: "Our producer, Scott Dunlop, said, 'Unless they kick you off the horse, don't voluntarily get off the horse'. So I'm still on the horse!"

The star added: "I don't know what my future is, but I'm having fun and they're my friends.

"I have very much love for my franchise - a love for what I've created [and] a lot of love for my cast, we've been through hell and back.

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"But truthfully, it's our reality. It's what my life has gone through for the last 14 years. And it's been some bumpiness."

Despite viewers calling for a boycott of the show until she's reinstated, the ratings were not affected.

The show's most recent episode drew 1.363 million viewers, remaining consistent with the rest of the season.

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Vicki Gunvalson is 'so proud' of her daughter Briana's weight loss after keto diet - The Sun

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