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I am quite confident about the fundamental truths of diet for good health.I am quite confident because they are predicated on a massive aggregation of evidence of every description, spanning methods, populations, and decades.I am quite confident because I share these convictions with a veritable whos who of leading experts, with predilections from vegan to Paleo, from all around the globe.

But I am not absolutely, incontrovertibly certain about much.In the company of the wisest, most thoughtful, most expert and knowledgeable people I know- I have many legitimate doubts about many details of nutrition.

Lets allow for the wisdom of doubt, then, and consider the PURE study currently roiling if not the nutrition world, at least its representation to the public.These articles, which I have reviewed at length, effectively part dietary perspective like Moses and the Red Sea: to one side, there is advocacy for more plant foods (vegetables, fruits, legumes, whole grains, nuts, and seeds); to the other, there is advocacy for more animal foods (meat, butter, cheese, eggs) and more animal fat.I am decisively in the former camp.

What the allowance for doubt tells us is that if, in fact, the evidence is insufficient to be absolutely certain that one of these is right- then we cannot be absolutely certain that the other is right, either.Lets pretend the playing field is level; lets give all the same benefits of all the same doubts to all the members of both camps.I am not entirely sure thats deserved- but lets toss the benefit of that doubt into the pot as well.

It all leaves you with a choice - now, and whenever you hear the latest news about nutrition.You can risk being wrong in one direction, or you can risk being wrong in the other.

Lets say that those of us recommending more whole plant foods, and a dietary pattern in which they predominate, are wrong.What are you risking by listening to us?

Well, we know that all of the worlds longest lived, most vital peoples discovered to date eat this way.So even if we are wrong about whole foods, mostly plants being best for your health- they are clearly compatible with it, as measured by what matters most: both years in life, and life in years.At worst, you wind up eating in a way that is entirely compatible with the best of health, even if not explicitly the best for health.At worst, you wind up missing out on some foods you might otherwise enjoy (although thats a minor matter, because over relatively little time, you are apt to learn to love the foods you are with).

Thats it.Thats the consequence of choosing to go with the more plants camp, if that camp- my camp- is, in fact, wrong.

What are the alternative risks of listening to the more meat camp, if that camp is wrong?Well, none of the longest lived, most vital peoples yet discovered eat meat predominant diets, or diets high in saturated fat.So if this camp is, in fact, wrong- then its possible that their advice is actually incompatible with the health outcomes that matter most: longevity, plus vitality.If this camp is wrong, you might be increasing your personal risk of disease and premature death.To be clear, I am not saying (at the moment) this is true; I am simply noting that if the more meat crowd CAN be wrong, then this COULD be the implication for your health of listening to them.

But thats the least of it, really, because if you get coronary disease you will probably find some cardiologist to clean out your arteries; you get to have your disease, and make it chronic, too.

The consensus among environmental scientists about meat and dairy is even greater than that of nutrition scientists.Producing plants to feed animals to produce meat for human consumption uses vastly more water than producing plants for direct human consumption; beef, compared to almost any other food, is literally off the chart (in the company of chocolate).Producing meat, and dairy, makes massive contributions to greenhouse gas emission.

So, unless all of the environmental scientists- experts in everything from life cycle analysis to conservation, sustainable agriculture to biodiversity- are wrong, too, then listening to the more meat camp and being wrong means potentially devastating effects on the worlds climate, ecosystems, and aquifers.In contrast, if the more plants camp is wrong about the best diet for health, listening to them will almost certainly confer diverse environmental benefit.

And, finally, there is the matter of ethics, decency- and what we ironically call humane treatment.If the more plant camp is wrong about whats best for your health, listening to them will nonetheless reduce the cruelty and abuse perpetrated on vast populations of animals that think and feel an awful lot like the dogs, and cats, and horses so many of us love.If, however, you listen to the more meat camp and they are wrong, then ever more such animals will be subject to cruelty, abuse, and often traumatic death- in the service of your dietary degradation.

Lets summarize.If the more plant message is wrong, then the worst case scenario is that its still compatible with optimal health (just not necessary for it); still massively beneficial to the environment and planet (unless all of the environmental scientists are also wrong); and massively conducive to the kinder, gentler treatment of our fellow creatures (unlesswell, nothing.Period).

If the more meat message is wrong, then the worst case scenario is that it may be incompatible with optimal health, and listening to it may potentially take life from your years, with or without taking years from your life.Along the way, you will almost certainly be contributing to environmental degradation, aquifer depletion, global warming, and cruelty to animals at an industrial scale.

None of this says that one camp is right and the other wrong.It simply stipulates that if we really have cause to be uncertain about fundamentals of nutrition, then whats good for the plant-loving goose should be good for the meat-loving gander.Human fallibility is non-denominational.

And, presumably, you- like the rest of us- are not infallible either.So if obligated to eat despite the routinely broadcast doubts about diet and health- perhaps the best you can do is choose how you would rather be wrong.

Senior Medical Advisor, Verywell.com

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Diet: Choosing How to Be Wrong - HuffPost

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Widely promoted guidelines to reduce fat intake could be unhealthy for people in low- and middle-income countries whose diets are already too starchy, say researchers.

Health authorities in Europe and North America recommend eating more fruit and vegetables while curtailing consumption of fatty foods, advice also adopted by the United Nations and globally.

But people in poor nations cutting back on fat may wind up piling on more carbohydrates such as potatoes, rice or bread because fruit and vegetable are more expensive, the authors point out.

The current focus on promoting low-fat diets ignores the fact that most peoples diets in low- and middle-income countries are very high in carbohydrates, which seem to be linked to worse health outcomes, says Mahshid Dehghan, a researcher at McMaster University in Ontario, Canada, and lead author of a study in The Lancet.

Meanwhile, a companion study, also published in The Lancet, concludes that the rich-world guidelines backed by the World Health Organisation on fruit and vegetable consumption could be safely cut back from five to a more affordable three portions per day.

Dehghan and her colleagues sifted through the health data of 135,000 volunteers from 18 countries across six continents, aged 35 to 70, who were monitored for 7 years.

People who met three-quarters or more of their daily energy needs with carbs were 28 per cent more likely to die over that period than those whose diet comprised a lower proportion of starchy foods (46 per cent or less of energy needs).

Surprisingly, the findings also challenged assumptions on fat intake: diets high in fat (35 per cent of energy) were linked with a 23 per cent lower risk of death compared to low-fat diets (11 per cent of energy).

Contrary to popular belief, increased consumption of dietary fats is associated with a lower risk of death, Dehghan says.

That covered a mix of saturated fats (from meats and milk products), along with monounsaturated and polyunsaturated fats (from vegetable oils, olive oil, nuts and fish). The study did not look at so-called trans fats from processed foods because the evidence is clear that these are unhealthy, says Dehghan.

The best diets include a balance of 50 per cent to 55 per cent carbohydrates and about 35 per cent total fat, according to the authors, who presented their findings at the European Society of Cardiology Congress in Barcelona.

Current global guidelines based mostly on studies done in Europe and the US recommend that 50-65 per cent of ones calories come from carbs, and less than 10 per cent from saturated fats.

Overall, the study found that the average diet consists of just more than 61 per cent carbohydrates, 23.5 per cent good fat, and 15 per cent protein.

But these averages hid important regional imbalances: in China, South Asia and Africa, intake of starchy foods was 67 per cent, 65 per cent and 63 per cent, respectively.

A quarter of the 135,000 subjects mostly in poorer nations derived more than 70 per cent of their daily calories from carbohydrates, while half had less than seven per cent saturated fats in their diet.

The findings challenge conventional diet-disease tenets largely based on the lifestyles of Europeans and Americans, Christopher Ramsden and Anthony Domenichiello comment wrote in The Lancet.

Dehghan and colleagues set out to look for links between diet and cardiovascular disease, which kills about 17 million people around the world each year 80 per cent of them in low- and middle-income countries.

Many factors contribute to these diseases but diet is one of the few that can be modified to lessen risk.

While high-carb and low-fat diets were clearly associated with greater mortality, no statistical link was found with the kind of life-threatening events strokes, heart attacks, and other forms of heart failure that stem from cardiovascular disease.

Susan Jebb, a professor at the University of Oxford who did not take part in the study, said the reported link between high-carb diets and excess mortality was from non-cardiovascular deaths and is unexplained.

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Why West's low-fat diet advice could be deadly for Asia's poor, because they'll likely eat even more carbs - South China Morning Post

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If theres one message that most people get about their diet, its to cut back on fat. Too much fat, especially the saturated fat and cholesterol found in animal meat, dairy products and cheese, can clog up arteries and lead to heart disease, stroke and obesity.

But fat may not be only culprit in those unhealthy conditions. In recent years, studies have revealed that cutting back on fat doesnt always contribute to a lower risk of heart disease or reduced chance of dying early. In fact, some studies show the opposite, that people who eat extremely low amounts of fat tend to die earlier.

MORE: Does a Low-Carb Diet Really Beat Low-Fat?

That may be because of something else theyre eating instead. In one of the most comprehensive studies to date looking at how diet affects health and mortality, researchers led by a team at McMaster University report that rather than lowering fat, more people might benefit from lowering the amount of carbohydrates they eat. In a study published in the Lancet, they found that people eating high quantities of carbohydrates, which are found in breads and rice, had a nearly 30% higher risk of dying during the study than people eating a low-carb diet. And people eating high-fat diets had a 23% lower chance of dying during the studys seven years of follow-up compared to people who ate less fat.

The results, say the authors, point to the fact that rather than focusing on fat, health experts should be advising people to lower the amount of carbohydrates they eat. In the study, which involved 135,000 people from 18 different countries, the average diet was made up of 61% carbohydrates, 23% fat and 15% protein. In some countries, like China, south Asia and Africa, however, the amount of carbohydrates in the diet was much higher, at 63% to 67%. More than half of the people in the study consumed high-carbohydrate diets.

MORE: Know Right Now: Why Low-Fat Diets Might Not Solve Your Health Problems

The findings add more data to the continuing debate over the best advice for healthy eating. When the focus on cholesterol emerged in the 1970s, connecting fatty foods and heart disease, doctors urged people to reduce the fat in their diet by cutting back on red meat, dairy products, eggs and fried foods. Food makers took up the mantra, and pumped out products low in fat. But they replaced the fat with carbohydrates, which scientists now understand may be just as unhealthy, if not more so, than fat.

Thats because carbohydrates are easily stored as glucose in the body, and they can raise blood sugar levels, contributing to obesity and diabetes both of which are also risk factors for heart disease.

MORE: The Case for Whole Milk

So why has there been so much focus on fat? The researchers say that the first studies to link fat to heart disease were conducted primarily in North America and Europe, which has the highest consumption of fat worldwide. Its possible that different diet advice may be needed for different populations. In western cultures, where there is an excess of fat, reducing fat may play a role in lowering heart disease, as long as people arent replacing the fat with carbohydrates.

MORE: Ending the War on Fat

In other parts of the world, where carbohydrates make up a large part of the diet, cutting back on carbs may make more sense than focusing on fat. Individuals with high carbohydrate intake might benefit from a reduction in carbohydrate intake and an increase in the consumption of fats, the study authors write.

More study will also be needed to figure out exactly how much fat and how much carbohydrates should be recommended for optimal health. The study did not compare, for example, people who ate low-fat diets to those who ate low-carb diets to see how their diets affected their mortality.

Original post:
The Low-Fat vs. Low-Carb Diet Debate Has a New Answer - TIME

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"I've been on every diet known to man," says Lynne Ryan, a nurse and diabetes specialist who has had a life-long struggle with her weight.

Ryan, 61, has tried low-carb, low-fat, the 'dry sherry diet', the boiled egg diet, Weight Watchers, "everything".

"While I managed to lose weight, I always put it back on and then a few more kilos," says Ryan.

Her experience is common among the 63 per cent of Australian adults who are overweight or obese; 95 per cent can lose the weight, but they can't keep it off. In fact, they often end up heavier than when they started.

It is a problem Dr Nick Fuller, from the University of Sydney's Charles Perkins Centre, has sought to address in over a decade of work as an obesity researcher and specialist.

"The reason the scales keep going up is because we are tuned to a set body weight a weight that the body feels most comfortable being," Fuller explains.

When we take our bodies out of that comfort zone by restricting energy through dieting, our body works to counteract the weight loss, slowing down our metabolism, activating our hunger hormones and, when we return to normal eating, storing a little extra fat to "survive the next starvation (otherwise known as a diet)".

Some obesity experts prescribe medications to suppress the hormonal response, but Fuller believes there is another way.

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In an approach he has called Interval Weight Loss, Fuller says we can avoid triggering the hormonal cascade by losing a small amount of weight typically 2 to 2.5 kilograms over the course of one month. The weight is then maintained for one month, giving the body and its 'set-point' time to adjust, before another weight-loss "interval" starts.

"To avoid disturbing the equilibrium too muchyou don't ideally want to lose much more than that, and then to negate all of the problems that often come with weight loss, you need to then maintain that weight for the next month to reset what is now your normal body weight before proceeding to lose weight again," Fuller explains. "If you continue to lose weight you will not succeed."

The gradual, comparatively gentle process means there is no need to count calories or restrict food groups. Along with a focus on quality sleep and activity levels, interval weight-loss involves eating five small meals a day of whole foods, including carbohydrates, dairy, eggs, nuts, oil and even chocolate as well as vegetables and fruit.

Ryan was skeptical when she first learned of the approach; one that unlike everything else she had tried did not involve restriction or a constant focus on weight loss.

"I had quite a few robust discussions about me not wanting to actually follow what he was suggesting," she recalls. "The challenge for me was believing that this would work because nothing had before. In the beginning I wanted results immediately. He convinced me that was why I hadn't been successful for the previous 30 years."

After fifteen months on the plan, Ryan lost the 20 kilograms she had been trying to lose. Eight years later, she has kept the weight off.

"I feel fantastic," she says. "I still make breakfast my largest meal of the day [as the plan recommends]. It forever changed my mindset about how you approach weight loss. Previously it was 'on Monday, I'm going to go on this massive diet and I can't eat this and I can't eat that and I can't go out for dinner and I can't do this'. That all changed and suddenly I wasn't on a diet and I was losing weight and most importantly, I was keeping it off."

Fuller believes its success is the fact that it is not a diet.

"It is a realistic lifestyle plan, individually tailored, and scientifically proven," he says. "It helps a person redefine their set body weight so they keep the weight off for good."

IntervalWeightLossby Dr Nick Fuller is out on Monday, September 4 in bookstores.

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Redefining our set body weight may be the way to lose weight for good - The Sydney Morning Herald

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You embrace vegetables. You choose skim milk over half-and-half. You opt for whole wheat bread over white, mustard over mayo. So why does the number on the scale keep creeping up?

The possible culprits, of course, have been the subject of other successful diet books. You might be prone to wheat belly. You might lack belly-slimming MUFAs. Perhaps you suffer from an imbalance of gut bacteria. But even if you have one of these conditions, chances are excellent the following three factors are helping to pile on the pounds and make you hold on to extra weight.Start with the easy fixes listed below, and follow this mix-and-match meal plan to lose weightand keep it off.

Take the humble burger. If you make your patty with ground beef; top it with lettuce, tomato, a couple of slices of cheese, and a big squirt of ketchup; and plop it in a regular bun, thats a 570-calorie meal. If, instead, you make your burger with 95 percent lean ground beef, replace the cheese with sauted onions or mushrooms, and use less ketchup, you can slash 332 calorieswithout sacrificing any taste. Or consider the restaurant menu at TGI Fridays: The ten-ounce Jack Daniels sirloin has 130 more calories than the ten-ounce grilled sirloin. Why? Extra carbs in the sauce. These are the 12 foods that will turns your meals into calorie burners.

Sometimes calorie differences are not that dramatic: One slice of Pepperidge Farm Farmhouse Honey Wheat Bread is 120 calories; a piece of the brands Whole Grain Honey Bread is 110 calories. A Freschetta frozen pizza has 50 more calories per serving than a Newmans Own version. The large bowl of Vegetarian Minestrone soup atAu Bon Pain has 80 more calories than the small. But over time and in larger portions, these differences add up. You could gain up to 20 pounds a year by consistently adding these few extra calories to your meals. Try these 10 sneaky tricks to cut calories from your meals.

California Pizza Kitchen has a Chinese chicken salad that I used to loveuntil I found out it had 790 calories, 36 grams of fat, and 39 grams of sugar! Luckily, CPK offers half-size portions of its saladsand Im not hungry even though Im eating only half as much. How can that be? Study after study has found that the more food were served, the more we eat. In one study from Penn State University nutrition professor Barbara Rolls, PhD, people who bought a bigger portion of pasta ate nearly 50 percent more calories than those who had a regular size.

Whether its because we were told to clean your plate as kids or because we hate to waste food or we just dont notice how much were eating, this tendency to eat all were given has become a big problem. Thats because the portions were given have grown. In the mid-1950s, McDonalds sold only one size of fries, and it was one third the size of a supersize order in 2002. Burger King sold only a 3.9-ounce burger in the 1950s; in 2002, one option was more than three times that size. If the only change you make to your eating habits is to make your portions smaller, you will shed calories and pounds.

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Andrew Purcell for Reader's Digest

No one wants to outlaw carbs, subsist on smoothies, or forgo dessert forever. As any serial dieter can tell you, too-restrictive plans arealmost impossible to stick with. This is my first book that includes comprehensive information for people who frequently eat out and rely on convenience foods. Youll learn how making smart choices at every meal and snack can add up to big calorie savingsand a big change on the scale. You stop eating unhealthy versions of the foods you love so you can drop the weightup to a pound a day.

With the help of registered dietitian Mindy Hermann and the ReadersDigest health team, I went aisle by aisle through the grocery store to evaluate more than 40,000 products. Then we gathered information from popular chain-restaurant menus, along with recipes for everyday dishes youre likely to cook at home, such as pancakes, chili, and spaghetti. The result: theultimate guide on what to stop eating, and what to start eating, to lose.

The heart of the diet is a three-phase plan that offers mix-and-match meals that are calorie controlled and nutritionally balanced. Kickstart, the first phase, accelerates weight loss so you can shed pounds quickly for maximum motivation. The second phase, Steady Loss, allows a slightly higher calorie allowanceyou keep losing weight while still enjoying your favorite foods so you dont feel deprived. The final part, Maintain, ensures you stick to your healthy habits to keep the weight off.

But the soul of the plan is a comprehensive guide to the best (and worst) food choices wherever you are, whether youre cooking at home,perusing the grocery store, or dining out. Across soups, salads, breakfasts, sandwiches, main dishes, drinks, desserts, and snacks, Mindy and I identified more than 700 delicious, accessible foods to eat and drop weight.

To ensure that Stop & Drop Diet was as simple and effective as I envisioned, I recruited nine Readers Digest readers and employees to try it with me. Every single one of us lost weightat least a pound a day in the first five days for the majority. Everyone agreed that the plan was easy and convenient. I needed something that would fit with my hectic schedule, says Karen Woytach, 34, a stay-at-home mom of three who lost 18 pounds after 21 days. Knowing I can go to the grocery store, stick to my budget, and feed my whole family is a huge part of why I was so successful. Angela Mastrantuono, 47, who dropped eight pounds in the first five days, couldnt believe the foods youreallowed to eat. For Donna Lindskog, 48, it was all about Stop & DropDiets flexibility. It gave me solutions I could easily find at a fast-food place or restaurant, says Lindskog, who shed 12 pounds in 12 days. I was eating more balanced meals, so I had fewer cravings. I was more satisfied while eating less.

You can lose weight if you make swaps based purely on calorie counts, but over time you might deprive yourself of valuable nutrients. I worked withregistered dietitian Mindy Hermann to make sure all the meals in Stop & Drop Diet are high in protective nutrients and low in health-harming ingredients. Power up with:

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Lean protein to boost metabolismand muscle strength. Dieters on a high-protein, high-dairydiet lost more fat and gained more muscle than those eating less protein and dairy.

Fiber to keepyou full. Researchers compared a high-fiber oatmeal breakfast with low-fiber cornflakes. Oatmeal eaters had less at their next meal. Here are 30 ways to get fiber in your diet without even trying.

Monounsaturated fatty acids (MUFAs), found in nuts andolive oil, to help shed dangerous belly fat.

Calcium to burn more calories. In the Framingham Heart Study, people who ate the most dairy gained less weight and fewer inches around their waists than people who ate less dairy.

Vitamin C to boost your immune system and fat loss. Peopledeficient in vitamin C may have a harder time shedding not only colds but also pounds.

And stop eating:

Saturated andtrans fats, which raise cholesterol and increase inflammation. The 41,000 people inthe Harvard Nurses Health Study were more likely to gain weight if their dietwas high in these fats.

Sodium, which can raise blood pressure and cause bloating.

Added sugarsand other refined carbs, which contain empty calories and raise blood sugar.

Each day of theStop & Drop Diet meal plan provides about:

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How to Lose a Pound a Day While Eating Your Favorite Foods - Reader's Digest

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September 2, 2017 - By Vivian Park

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Pentwater Capital Management Lp increased Imperva Inc (IMPV) stake by 26.92% reported in 2016Q4 SEC filing. Pentwater Capital Management Lp acquired 140,000 shares as Imperva Inc (IMPV)s stock rose 3.83%. The Pentwater Capital Management Lp holds 660,000 shares with $25.34 million value, up from 520,000 last quarter. Imperva Inc now has $1.53 billion valuation. The stock increased 0.56% or $0.25 on September 1, reaching $44.9. About 153,581 shares traded. Imperva Inc (NYSE:IMPV) has risen 38.26% since September 2, 2016 and is uptrending. It has outperformed by 21.56% the S&P500.

Pentwater Capital Management Lp decreased Aetna Inc (NYSE:AET) stake by 121,650 shares to 208,350 valued at $25.84M in 2016Q4. It also reduced Alere Inc (Put) stake by 50,000 shares and now owns 700,000 shares. Caesars Entmt Corp (Put) was reduced too.

Investors sentiment increased to 1.6 in Q4 2016. Its up 0.03, from 1.57 in 2016Q3. It increased, as 45 investors sold IMPV shares while 43 reduced holdings. 38 funds opened positions while 51 raised stakes. 28.49 million shares or 4.78% more from 27.19 million shares in 2016Q3 were reported. Robeco Institutional Asset Management Bv holds 0.01% or 40,000 shares. Glg Limited Company accumulated 0.11% or 41,000 shares. Susquehanna Llp has 0% invested in Imperva Inc (NASDAQ:IMPV) for 154,773 shares. Allianz Asset Ag holds 176,224 shares. Pictet Asset Mgmt Limited owns 302,276 shares. Coatue Mngmt Limited Company has invested 0.22% of its portfolio in Imperva Inc (NASDAQ:IMPV). Bank Of America De reported 0% stake. Psagot House Limited accumulated 2,488 shares. Credit Suisse Ag invested in 1.26 million shares or 0.05% of the stock. British Columbia Investment Mngmt reported 80,000 shares. Moreover, Art Advsr Limited Company has 0.02% invested in Imperva Inc (NASDAQ:IMPV). Bnp Paribas Arbitrage Sa invested 0% of its portfolio in Imperva Inc (NASDAQ:IMPV). Victory Cap Mgmt holds 0% or 925 shares. Asset Management One owns 25,948 shares for 0% of their portfolio. Blackrock Japan Limited has invested 0% of its portfolio in Imperva Inc (NASDAQ:IMPV).

Among 23 analysts covering Imperva (NYSE:IMPV), 15 have Buy rating, 1 Sell and 7 Hold. Therefore 65% are positive. Imperva had 63 analyst reports since August 5, 2015 according to SRatingsIntel. The stock of Imperva Inc (NASDAQ:IMPV) has Buy rating given on Thursday, July 27 by Piper Jaffray. The firm has Buy rating by Evercore given on Thursday, August 10. The firm earned Buy rating on Friday, August 7 by Needham. The stock of Imperva Inc (NASDAQ:IMPV) has Buy rating given on Friday, August 7 by Deutsche Bank. The firm earned Buy rating on Friday, July 28 by Monness Crespi. Macquarie Research upgraded the shares of IMPV in report on Friday, November 4 to Outperform rating. The firm has Neutral rating by Buckingham Research given on Thursday, September 29. The firm has Buy rating by Topeka Capital Markets given on Friday, October 30. Imperial Capital maintained Imperva Inc (NASDAQ:IMPV) on Friday, February 10 with Outperform rating. Morgan Stanley downgraded the stock to Underweight rating in Thursday, April 21 report.

By Vivian Park

Echostar Corporation-Receive News & Ratings Via Email - Enter your email address below to receive a concise daily summary of the latest news and analysts' ratings with our FREE daily email newsletter.

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Barings Global Short Duratin Hgh Yld Fnd (BGH) At $20.28 Forms ... - Herald KS

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MIAMI, Aug. 31, 2017 (GLOBE NEWSWIRE) -- OPKO Health, Inc. (NASDAQ:OPK) (OPKO or the Company), announces that management will present a corporate update, which will include an update on its hGH development program, at the following upcoming September 2017 investor conferences:

2017 Wells Fargo Healthcare ConferenceDate and Time:Thursday, September 7, 2017 at 11:10 a.m. Eastern timeVenue: Westin Boston Waterfront Hotel, Boston, MAFormat: Company presentation

Cantor Fitzgerald Global Healthcare ConferenceDate and Time: Monday, September 25, 2017 at 3:35 p.m. Eastern timeVenue: InterContinental New York Barclay Hotel, New York, NYFormat: Company presentation

Ladenburg Thalmann 2017 Healthcare ConferenceDate and Time: Tuesday, September 26, 2017 at 11:30 a.m. Eastern timeVenue: Sofitel New York Hotel, New York, NYFormat: Company presentation

10th Annual Barrington Fall Investment ConferenceDate and Time: Wednesday, September 27 Venue: The Palmer House Hilton, Chicago, ILFormat: One-on-One Investor Meetings

The presentations will be webcast live and can be accessed on the Investor Relations section of the Companys website at http://www.opko.com where they will be archived for a period of time.

About OPKO Health, Inc.

OPKO Health is a diversified healthcare company that seeks to establish industry-leading positions in large, rapidly growing markets. Our diagnostics business includes Bio-Reference Laboratories, the nation's third-largest clinical laboratory with a core genetic testing business and a 400-person sales and marketing team to drive growth and leverage new products, including the 4Kscore prostate cancer test and the Claros 1 in-office immunoassay platform. Our pharmaceutical business features RAYALDEE, an FDA-approved treatment for SHPT in stage 3-4 CKD patients with vitamin D insufficiency (launched in November 2016), VARUBI for chemotherapy-induced nausea and vomiting (oral formulation launched by partner TESARO and IV formulation pending FDA approval), OPK88003, a once or twice weekly oxyntomodulin for type 2 diabetes and obesity which is a clinically advanced drug candidate among the new class of GLP-1 glucagon receptor dual agonists, and OPK88004, an androgen receptor modulator for androgen deficiency indications. Our biologics business includes hGH-CTP, a once weekly human growth hormone injection (in phase 3 and partnered with Pfizer), and a long-acting Factor VIIa drug for hemophilia in phase 2a. We also have production and distribution assets worldwide, multiple strategic investments and an active business development strategy. More information available at http://www.opko.com.

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OPKO Health to Present at Upcoming September Conferences - GlobeNewswire (press release)

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Image: Tsuji/Istock.com via AFP Relaxnews

New research in the United States has found that when it comes to losing weight, shedding the pounds steadily and consistently is the best way to keep them off long-term.

Carried out by researchers from Drexel University, the study attempted to find out what makes some people more successful in a weight loss program than others, and how these factors could help improve the success of treatments in the future.

The team recruited 183 overweight or obese participants and placed them on a year-long weight loss program.

During the program, participants were given meal replacements and behavioral goals such as self-monitoring, calorie monitoring and increasing physical activity. Participants also attended weekly group meetings to be weighed and had a final weigh-in two years after the start of the program.

Participants were also asked to report on food-related behaviors and attitudes such as food cravings, emotional eating, binge eating and their confidence in regulating their food intake.

The results showed that participants whose weight fluctuated the most over the first six and 12 weeks of the weight loss program had poorer long-term weight control at 12 and 24 months into the program.

For example, someone who lost four pounds one week, regained two pounds the next week, and then lost one pound the week after had poorer weight loss outcomes than someone who lost one pound consistently each week for three weeks.

It seems that developing stable, repeatable behaviors related to food intake and weight loss early on in a weight control program is really important for maintaining changes over the long term, said lead author Emily Feig, PhD.

Perhaps surprisingly, the team also found that participants who reported lower emotional eating, less binge eating and less worrying about food had more weight fluctuations and less weight loss overall, suggesting that it is the pattern of initial weight loss rather than relationships with or behaviors toward food that is more important in predicting weight loss success and maintenance long term.

However, the team are keen to further explore why some people show more weight fluctuations than others.

For now, principal investigator Michael Lowe, PhD, says the findings do suggest a potential method for achieving weight loss goals, advising those looking to lose weight to, Settle on a weight loss plan that you can maintain week in and week out, even if that means consistently losing three-fourths of a pound each week.

The results can be found published online in the journal Obesity. JB

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Consistent weight loss is better for long-term success, suggests new ... - Inquirer.net

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FRIDAY, Sept. 1, 2017 (HealthDay News) -- Young gymnasts, figure skaters and wrestlers who try to quickly shed pounds by fasting or restricting fluids may be endangering their health, pediatricians warn.

Similarly, young football players or power-lifters who try to rapidly pack on muscle may also be undermining their health, a new report from the American Academy of Pediatrics (AAP) said.

"Sometimes, children and teens in certain sports believe they need to achieve a particular body type to be successful," report author Dr. Rebecca Carl said in an AAP news release.

"Unless they have a healthy strategy to work toward their goals, however, they can end up defeating themselves and causing health problems," Carl added.

AAP experts point out that rapid weight loss by means of fasting or avoidance of fluids can actually lead to a loss of muscle strength, speed and stamina. Quick weight loss can also impair thinking, reaction time, alertness and the ability to problem-solve.

Young divers, runners, boxers and rowers are other athletes who may attempt to lose weight quickly.

The rapid loss of pounds may also lead to depression, mood swings, and even long-term eating disorders, the AAP team cautioned.

And health issues related to dehydration may not be quickly reversed, the experts warned. Rehydration typically requires up to 48 hours of regular fluid intake.

By the same token, fast weight gain increases the risk for obesity-related health problems, the doctors added, while also undermining overall stamina and athletic performance.

The upshot: weight gain and weight loss should be achieved gradually and over the long term by focusing on a carefully balanced diet paired with consistent exercise, the AAP team advised.

The report appears in the September issue of the journal Pediatrics.

There's more information on nutrition for young athletes at EatRight.org.

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Pediatricians Sound Alarm on Rapid Weight Changes in Young Athletes - Bloomington Pantagraph

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