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Sheridan Smith piled on the weight for her role of Julie Bushby in The Moorside .

She played Karen Matthews' best friend in the BBC drama about the 2008 disappearance of Shannon Matthews.

But Sheridan confessed she's struggling to lose the weight as she turned up to the Olivier Awards tonight, in a floor-length black dress.

Speaking to The Sun, she said: "I put on some weight for The Moorside and Ive still got a load, but Im trying to lose it.

I wanted to get into the character and became very good friends with Julie. Julie is a lot taller than me so it was about bulking up.

We spoke lots and I tried to get her accent, shes an incredible woman and we still speak a lot.

Sheridan also admitted she enjoys playing real life characters, like Julie, so she can become "obsessed" by them.

The star of stage and screen, 35, has played Ronnie Biggs wife Chamian and Cilla Black as well as Julie on TV, and more recently Broadway star Fanny Brice in Funny Girl on stage.

Speaking at the Olivier Awards, she told The Mirror: I really do like real life characters and I keep doing it.

"Everytime I get a script and it's not a real life person I'm like 'hmmm'.

"I mean, I'll still do those roles that are fictional but there's something about getting under the skin and doing a role and getting to know them that I love. I know that sounds really weird and actory.

I usually get a bit obsessed by the real person. I think maybe I just enjoy losing myself in other people rather than just being me. But that's something that I love and I'm just so honoured that they would let me get to know them and play them. It's a massive trust thing for them.

"They trust you and I love that.

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Sheridan Smith is struggling to lose weight after piling on the pounds for Shannon Matthews drama The Moorside - Mirror.co.uk

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By Pam Stuppy

Concerns about the growing number of individuals who are overweight or obese are well-founded. There are many people, however, who are struggling with the opposite weight issue unwanted weight loss. Reversing the trend of weight loss can be just as much of a challenge for them as losing weight is for overweight persons.

Numerous factors can contribute to unwanted weight loss. It could be due to certain medical conditions (such as intestinal problems, an over-active thyroid, etc.), chronic disease (like COPD, rheumatoid arthritis, etc.), symptoms from some medications (loss of appetite, taste changes, etc.), side effects from treatments for medical problems (such as cancer), emotional or mental health issues (anxiety, depression, dementia, etc.), extended illness, aging, alcohol abuse, or limited access to sufficient food (financial issues, transportation limitations, etc.).

More specifically, physical eating problems can be caused by poor appetite, nausea or vomiting, diarrhea or constipation issues, changes in taste or smell, problems with swallowing and/or chewing, chronic pain, or reduced thirst cues.

Lack of sufficient calories and nutrients can lead to a variety of health problems. Low intake can result in fatigue, which can prompt more sedentary habits, social isolation and reduced motivation for self-care. Inadequate food intake also compromises the immune system. This means a greater risk of illness and/or slower recovery from illness.

Poor dietary intake generally leads to reduced muscle mass and bone density. This can contribute to an increased risk of falling and fractures, difficulty accomplishing activities of daily living, reduced independence and a higher risk of acquiring some chronic diseases.

Addressing inadequate intake depends on the conditions creating the problem. In some cases, adjustments can be made to remove or reduce the cause of the eating issues. In others, it means making purposeful changes specific to the pattern of eating, the types of foods available, and access to enough food.

For healthy weight gain, some general guidelines are to increase the frequency of eating, increase the portion sizes of foods as possible, and to choose more nutrient/calorie-dense foods (more nutrients/calories for the volume of food consumed).

Rather than depending on feelings of hunger or thirst, it might be advantageous to consume foods and beverages on a schedule. A good plan might be to eat within about an hour of waking and then every two to three hours throughout the day. This spreads the food out to reduce the need for larger amounts fewer times a day. Being presented with large amounts all at once can seem overwhelming and can actually counter the desire to eat.

Many high-calorie foods provide empty calories meaning calories with minimal nutrients. Ideally, the foods consumed should provide nutrients as well as calories. There are numerous ways to slip healthy ingredients into foods to boost their nutrient content.

Some good choices for more calories might be dense grain foods like granola, dense breads like bagels, dried fruit, nuts, seeds, nut and seed butters, avocado, oils used in cooking or added to foods, fruit and vegetable purees added to foods like quick breads, cooked cereals made with milk, smoothies made with yogurt, cheese and veggie omelets, cooked whole-grain products, thick soups/stews rather than those with more broth, etc. Powdered milk or evaporated whole milk can be added to many foods to boost protein and calcium.

Having food always available is important. If grocery shopping is limited, one idea is to store larger amounts of less perishable and frozen foods. The individual or caregiver may also want to make bulk amounts of one-dish meals that can be used over several days and/or frozen in portion-sized amounts. These can easily be reheated as needed.

For nausea, foods that have a limited scent are often better tolerated. This might mean foods at refrigerator temperature or frozen items (like a yogurt and fruit smoothie, frozen fruit, frozen peas, etc.). Another tip is to have others do the cooking and avoid being near where foods are prepared.

For addressing disinterest in foods because of reduced taste or smell, try enhancing the flavors. Add more seasonings, serve foods warm, and try some new recipes. Eating with others in the home or out of the home in social environments can often encourage greater food intake.

For swallowing issues, modify foods so they are the appropriate texture for maximal swallowing ability. If chewing is an issue, focus on foods that require less chewing or again modify the consistency as needed. Softer foods might include eggs, yogurt, milk, fish, beans/hummus, melted cheese, pudding topped with soft or pureed fruit, oatmeal or other cooked whole grain (made with milk to add calories/protein/fiber), pureed fruit/vegetables, avocado, 100 percent fruit or vegetable juices, etc.

Beverages can be used not only to provide fluids, but also to add nutrients and calories. By consuming them toward the latter part of a meal or snack, they are then not replacing the nutrients and calories provided by adequate amounts of solid foods.

Unwanted weight loss can definitely be challenge to reverse, but the benefits of weight gain or stabilization are worth the effort when it comes to short- and long-term health and quality of life.

Pam Stuppy, MS, RD, CSSD, LD, is a registered, licensed dietitian with nutrition counseling offices in York, Maine, and Portsmouth. She is also the nutritionist for Phillips Exeter Academy, presents workshops nationally, and is board-certified as a specialist in sports dietetics. Visit http://www.pamstuppynutrition.com for nutrition information, healthy cooking tips and recipe ideas.

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Countering unwanted weight loss - fosters.com - Foster's Daily Democrat

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Submitted by Tina Rockhold

Weight Watchers Open House at Mercy Hospital

If you have wanted to lose weight, or maintain your current weight, consider joining Weight Watchers.

On Wednesday, April 12, from 11:30 a.m. to 1:30 p.m. at Mercy Hospital Fort Scotts Concetta Room, Weight Watchers will host a public open house.

No pre-registration or fee is required for this come-and-go event. Participants can sample Weight Watchers food, view products, learn more about the program, hear success stories and register to win door prizes. If someone likes what they see at the open house, they might consider joining the group.

Weight Watchers holds weekly meetings on Wednesdays at Mercy Hospital Fort Scott. Weight-ins are from 11:30 a.m. noon, followed by a meeting from noon 12:30 p.m. A Weight Watchers monthly pass is required to attend the ongoing meeting.

Weight Watchers offers a holistic approach to weight loss, said Jana Dalrymple, Weight Watchers leader. Participants benefit from the support group-like setting and proven techniques that motivate and encourage healthy weight loss and long-term success.

For more details about Weight Watchers at Mercy, call Mary Wynn, Mercy Infection Prevention and Employee Health nurse at 223-2200 ext 2198.

Infant Loss Remembrance Service

If you or your family has been impacted by pregnancy loss or the loss of an infant shortly after birth, Mercy wants to offer you a time for reflection and comfort.

You are invited to come find support and healing at an Infant Loss Remembrance Service onSaturday, April 22, at 2 p.m.at the St. Marys Cemetery located west of Fort Scott on Locust Road. Anyone in the community or surrounding area who has suffered this type of loss is welcome to attend.

Our time together will include a short service and time of prayer, plus a balloon release with opportunity for participants to write messages to those children being remembered.

In case of rain, the service will be moved to Mercy Hospitals McAuley Conference Center.

For more information, contact Mercy Chaplain Tyler Whipkey at620-223-8481.

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Mercy Hospital: Weight Watchers and Infant Loss Service - FortScott.Biz

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By Nick Friar, Contributing Writer

Losing weight has never been an easy task.

Diets are hard to maintain, and weight quickly comes back once old habits return. True change may necessitate a complete change of lifestyle.

Just ask Amy Smiddy, of Westport, whos lost nearly 100 pounds in the past year. She just celebrated her 40th birthday in January, but is somehow in the best shape of her life.

Hows that even possible?

You just keep pushing every day, Smiddy said. Even if its a little change, you do 100 more steps than yesterday or your try to do one thing that you couldnt do before, as long as you stick with it and trust in the process its amazing.

Trusting the process can lead to a life-altering change.

I never thought that I would get to this point. I always thought Yeah I want to look like that, but never thought I would get here.

Also known as Smidds by fellow gym-goers at Infinite Fitness in Somerset, the Westport Police Department dispatcher swears by her routine, but hasnt forgotten how hard it is to take the first step to her physical condition.

In fact, she may know better than anyone what thats like, given she was inches away from quitting before she started.

Even when I first made the decision to start working out and set up my assessment at Infinite, I wanted to cancel, Smiddy said. I had some stupid reason about the weather and just a dumb reason.

Sixteen years ago Smiddy also served in the military as an administrative assistant and military police in training for the Air Force, but still claims shes fitter now. She describes herself as being way too skinny in her service days, despite being lighter now. The biggest difference isnt just the strength shes developed, but the visible muscle definition.

When I was in the military, we did a lot of physical fitness, obviously, so we did a lot of running, the Westport resident said. I could do physical things but the definition in my arms now, I never had. I couldnt lift anything heavy. I had no upper body strength whatsoever. Now, I have muscles on my back I dont think I ever had on my back.

Smiddy, weighing in at 168 pounds, loves the transformation she sees on the outside more than anything. Its led to a huge wardrobe change for her, which has been hassle at times but in a good way now.

The fact that I can go to any store and I buy a piece of clothing without even trying it on, and it fits drives me every day, that was something I was never able to do. she said. Or I would see something and go try it on and it would never fit. Now Im still stuck in the mindset that Im a 14 or a 16 and I bring things in the dressing room and Im like This is way too big, what was I thinking? Thats huge for me because I like getting dressed now, I like going shopping now and thats what keeps me going.

But for all the spoils of victory she celebrates now, there have been a fair amount of days where Smiddy found herself frustrated. There were weeks where she stood on the scale to see no change in weight, despite feeling a difference in how her clothes fit or how she moved around.

It hasnt been easy, she said. People think this is easy and say Well, I want to lose 50 pounds, how did you do it? I went through a lot of stress at home at first because I always resorted food when I was stressed. Now I go for a run or different things like that.

And no one in her support system has helped her through those difficult moments more than Infinite Fitness owner and head strength coach Mike Fernandes.

Sure, shes hit patches where the weight loss slowed and we had to make adjustments, but I always assured her that we were by her side every step of the way and to trust in the process, the fellow Westport resident said. It's about the journey. If it was easy, everyone would be able to lose 100 pounds, but it's not. I'm so proud of Smiddy because she's accomplished so many things that she didn't believe she could when she first walked through our doors.

But without question, all the frustrations along the way have been worth it for Smiddy. Shes dropped from a 24 pant-size to a 10, and into small in T-shirts the smallest size in her adult life. Her self-confidence is through the roof, shes a better parent and employee, too all because she made the trip to a gym in Somerset.

For people who want to make the change and theyre scared, you couldnt get anymore scared than I was when I walked into Infinite, she said. I was overwhelmed, I was the heaviest person in here and I felt like everybody was looking at me.

But her motivation proved to be more powerful that all those fears and doubts.

Once you make the commitment, make it for yourself, dont do it for anyone else, she said. In the past I always did it for the wrong reasons I was doing it because I was in a relationship and didnt think I was thin enough or to make other people happy.

The real investment is committing for yourself. No ones going to do it for you. Once you make that decision its worth it. My whole life has changed as a result and its awesome.

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A life-changing commitment - SouthCoastToday.com

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Having fallen in and out of favor with nutrition experts, youd think the fragile egg would be broken and beaten by now. Luckily, its ego isnt nearly as vulnerable as its shell. Oblivious to the attempts to separate the egg from its well-deserved title of "best source of complete protein on the planet," the egg has managed to remain a nutritious, inexpensive, andpopular food.

For awhile, nutrition experts hypothesized that the high cholesterol content of eggs raised blood cholesterol levels, which can increase a person's risk of heart disease. But this hypothesis was never proven. In fact, several studies have shown that the consumption of eggs is not associated with higher cholesterol levels but is associated with higher nutrient intake.

In 2000, researchers set out to assess the nutritional significance of eggs in the American diet and to estimate the degree of association between egg consumption and cholesterol levels. Their straightforward results were published in the Journal of the American College of Nutrition: Eggs make important nutritional contributions to the American diet and their consumption is not associated with high cholesterol levels. Specifically, the study showed that egg consumers had a higher intake of important nutrients like vitamins B12, A, E, and C than non-egg eaters, and that people who reported eating four or more eggs per week actually had significantly lower average cholesterol levels than those who reported eating zero to one eggs per week.

Here are four more ways eggs can enhance your health:

According to Becky Hand, a Licensed and Registered Dietitian for SparkPeople, "One egg daily can easily be a part of a well-balanced, nutritious diet for healthy adults." An important exception is for diabetics, who experienced an increased risk of coronary artery disease when consuming greater than six eggs per week. If you have a medical condition such as heart disease or diabetes, Hand suggests checking with your physician (or dietitian) regarding egg consumption and dietary restrictions.

"Designer" Eggs: Are They Worth the Money? When you go to stock up on eggs, be prepared for an onslaught of choices. Beyond just white and brown, youll see a whole new world of choices in the refrigerator case. Are these designer eggs worth the extra money? It depends on the designer.

This article has been reviewed and approved by Becky Hand, Licensed and Registered Dietitian. Article Source: http://www.sparkpeople.com/resource/nutrition_articles.asp?id=126

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Eggs are Egg-cellent - KRMG

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PEOPLE.com

Mama June & Her Trainer Kenya Crooks Reveal Her Diet Tricks That Are Helping Her Stay Fit PEOPLE.com The reality star, 37, had already made one major diet change in 2014 cutting out soda when her daughter Pumpkin suffered a brain injury after the family got into a car crash, and was told by the neurologist she could no longer drink the sugary ...

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Mama June & Her Trainer Kenya Crooks Reveal Her Diet Tricks That Are Helping Her Stay Fit - PEOPLE.com

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At Eataly in Boston. Photo: Madeline Zappala

Barbara Lynch is one of the most successful restaurateurs in the country: She owns seven businesses in Boston, and in 2014, won the James Beard Award for Outstanding Restaurateur. To add to her accomplishments, shell publish her first memoir on April 11: Out of Line: A Life of Playing With Fire, chronicling her rise to success following a tough childhood in South Boston. This week, she spent some precious time at home before embarking on a book tour, making herself soup for breakfast, and going out for seafood at her favorite local spots. Read all about it in this weeks Grub Street Diet.

Friday, March 31For breakfast, I had a big glass of cranberry concentrate. I read somewhere that it flushes out fat, and I just got back from two weeks of eating a lot in Italy, so that seemed like a good idea. I also had a few cashews and a cup of tea.

For my second breakfast, I had quinoa, white beans, and carrots, with a poached egg in a broth with curry and cumin. I love soups for breakfast.

And then, for lunch, I had a Caesar salad. This was just a takeout salad, actually, from a deli across the street from my office.

That night, we had a gala for the opening of Eataly Terra, their new rooftop restaurant. Im collaborating with Eataly Boston on their seafood restaurant, Il Pesce. They put in front of us some pasta with charred tomatoes and capers. I had a few bites, a few pieces of grilled steak, a bite of a sausage, and that was that. The opening was great. I also had two glasses of wine.

I went to a friends house after, and they got takeout Thai food. I had three bites of that. Another glass of wine.

Saturday, April 1 Saturday morning, I had chicken and roasted broccoli on top of white rice, with Indian spices and mushroom sauce. My new daughter-in-law made it at home. Shes from Nepal, so she cooks a lot of vegetarian food. Shes a great cook.

For lunch, I had a salad from Dig Inn. It was broccoli greens, salmon, radishes, and beets, with cilantro. The vinaigrette was lemon and olive oil. It was huge!

It was another Terra opening night. I didnt really eat because I worked the floor for much of the night running circles around the restaurant and talking to everyone. I had two glasses of wine. It was a little smoother than most openings. The first 20 people who hashtagged the restaurant came in for dinner and had a great time. When I got home, I had some more of that Dig Inn salad.

Sunday, April 2 That morning, I had another poached egg with radishes at home, and some of that vegetable soup from Friday.

Then, in the afternoon, I got a to-go Greek salad from Legal Sea Foods, dressing on the side, and put a poached egg on that.

For dinner, I made a porcini-mushroom-fennel soup, with a little bit of farro and roasted fennel, and I had that with an aged cheddar cheese, which I shaved onto it. Plus a salad with radish and parsley and asparagus. I didnt have any groceries left, so I used dried porcini and just water, no chicken stock.

Monday, April 3 I had an egg-white omelette with cheddar in the middle. And then I had some of that mushroom-farro-asparagus soup, which I poured on top of the omelette.

That night, I had a gala for an opening of a documentary Im in, called A Fine Line, about women in back-of-house management roles. I was a little early, so I stopped at Bell in Hand and had grilled shrimp with spicy tomato sauce. My friend and I split that, and we had a glass of wine.

Then, I was at the gala for three hours because I was on a panel. After that, I was starving because I was only supposed to be there an hour, but it was a quarter to 10 p.m. I ran over to Neptune Oysters, and I split a dozen oysters, a crab salad and shrimp cocktail, and a half-bottle of Sancerre wine with my friend. I always drink white wine or ros with ice cubes.

Tuesday, April 4 I had a bowl of cereal with almond milk Kashi shredded wheat with no sugar on it. I had chicken with broccoli and farro again as a late breakfast.

I drove around South Boston with a writer from the Times, showing where I grew up. We stopped at my local spot, a bar called Shamrock, and I had one chicken finger and one French fry. They were big chicken fingers! I dipped it in ketchup and honey-mustard sauce. The fries werent great, so I could hold back. If they had been delicious, I wouldve eaten the whole bowl.

That night, we had an event at Menton to celebrate the memoir. I had a slice of pizza from Babbo that my staff brought in with fava beans, pancetta, and cheese. It was delicious. Its called Babbo in Boston, but it looks like Otto, owned by Mario Batali. During my book signing, I had two pieces of lamb marinated in yogurt and juniper berries. I tasted the potato gnocchi with cream sauce, peas, and lobster. I also had a tomato tarte Tatin and two and a half glasses of wine from David Hirsch. Probably more than that. I was talking so much that I couldnt just sit down and eat.

And I cant lie: I had a small bag of Cheez-Its sometime that day.

Eleven Madison Park Tops the 2017 Ranking of the Worlds 50 Best Restaurants

Coup will open April 14 in New Yorks Cooper Square.

It chops everything from carrots to cheese to steaks with ease.

Its finally pledged to quit sourcing poultry raised with human drugs.

Find out where to eat in our weekly ranking of the citys most important restaurants.

Two angry consumers claim its bags are as much as 75 percent air.

The new luxury building by Barclays is renting plots to residents and nearby restaurant Olmsted.

All cake is good, but some are markedly better. And these are the very best.

For my second breakfast, I had quinoa, white beans, and carrots, with a poached egg in a broth with curry and cumin. I love soups for breakfast.

The owner of Eddies Steak Shed had challenged the order before a judge, but then ICE hauled him to Jurez.

Starbucks released a pie-crust lid, and then Taco Bell unleashed a fried-egg taco shell.

The Matzo Project is designed to make this unpopular Jewish food as ubiquitous as pita chips.

The company went with its best-known fan to launch Cherry Coke in China.

It has to settle a class-action lawsuit that claims stores sold fake butter as the real thing.

Because your future Beyonc needs to start somewhere.

The Shorty Tang revival begins now.

The borough is both underappreciated as a slice destination and home to a vodka-sauce style all its own.

And its actually served on tap.

And what the honor actually means.

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Chef and Restaurateur Barbara Lynch Averages Two Breakfasts a Day - Grub Street

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Millions of American men pop a multivitamin each day, but new research shows the pills won't help the heart -- even if a man's nutrition is lacking.

"Many had thought that men with 'poor' nutritional status at baseline may benefit more from long-term multivitamin use on cardiovascular outcomes; however, we did not see any evidence for this in our recent analysis," study author Howard Sesso, of Brigham and Women's Hospital in Boston, said in a hospital news release.

According to background information from the researchers, more than half of older Americans take a multivitamin each day. However, many prior studies have shown little evidence of any health benefit.

In the new research, Sesso and his colleagues tracked data from an ongoing study of more than 14,000 U.S. male doctors over the age of 50. A prior look at this data had found that taking multivitamins did not reduce the men's risk of heart disease over 11 years of follow-up.

But would the same be true for men who had relatively poor diets, perhaps lacking in certain nutrients?

According to the new report, the results were the same -- daily use of multivitamins didnotreduce the risk of heart disease, even in this more nutritionally challenged subset.

Two experts -- one a cardiologist, one a nutritionist -- had somewhat differing views on the findings, however.

RELATED: Mediterranean Diet Plus Olive Oil a Boost to Heart Health?

"This study, like previous studies, suggests that multivitamin use does not reduce risk of heart disease -- even in men with poor nutrition," said Dr. Kevin Marzo. He's chief of cardiology at NYU Winthrop-University Hospital in Mineola, N.Y.

Marzo believes too many Americans view multivitamins as a "quick fix" to ward off health woes.

"Prevention strategies for reducing heart disease risk should focus not on dietary supplements but rather on regular exercise and a healthy diet rich in vegetables, whole grains and unsaturated fats," he said.

Stephanie Schiff, a registered dietitian at Huntington Hospital in Huntington, N.Y., took a different view.

"The best way to get nutrients is from whole foods, but sometimes it's beneficial to take a multivitamin to help prevent nutritional shortfalls," she said.

And Schiff believes that -- at least for women -- a lack of nutrients may contribute to heart risks, so outcomes might be different for females.

For example, she said, "some studies indicate that a vitamin D deficiency may be a risk factor for congestive heart failure, high blood pressure, strokes and heart attacks."

But so far, studies involving women and multivitamins have had mixed results, Schiff added, and more research might still be needed.

"Perhaps some kind of nutritional shortfall may be responsible for an increased risk of heart disease in women," she said. "These studies don't necessarily prove cause and effect, but there may be some kind of correlation. The best way to find out would be for more randomized clinical trials with large sample sizes to be conducted."

Sesso agreed. "Given the continued high prevalence of multivitamin use in the U.S., it remains critical for us to understand its role on nutritional status and other long-term health outcomes through clinical trials," he said.

A group representing supplement manufacturers took issue with the study.

"The results of this study are not necessarily generalizable to the whole population," said Duffy MacKay, senior vice president of scientific and regulatory affairs for the Council for Responsible Nutrition (CRN). "The study participants were male physicians who on average had a healthier diet than the general U.S. population, which could be why the researchers did not find any additional benefit from a nutritional intervention."

The study received funding from the CRN Foundation, MacKay noted.

"We strongly encourage further research to determine additional value of the multivitamin and that of other individual nutrients," he added. "For consumers, the key takeaway of this study is that the multivitamin is not a panacea, but at the very least, given the nutrient shortfalls in our population, it can reliably fill nutrient gaps."

MacKay also recommends that consumers "open up a dialogue" with their physicians about the use of multivitamins or other supplements.

The study was published April 5 in the journalJAMA Cardiology.

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Multivitamins May Not Help Men's Hearts, Even When Diet is Poor - Everyday Health (blog)

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FOX 32 NEWS - If someone told you that you could increase your memory and decrease your chances of dementia by changing your diet, would you do it?

Rush University researchers say they have developed a diet which is the only one proven to have an impact on Alzheimers disease.

So now, they're asking people to volunteer for a new study to determine just how effective it really is.

Max and Sandy are whipping up brain food. Theyre part of a study to determine how a change in diet can not only help their memory, but decrease their chances of dementia and Alzheimers.

"Watching my mother go through Alzheimers was motivation and I wished back then we had focused on these sorts of triggers."

The triggers are food. Its something that hasn't really been the focus of studies when it comes to our brains and memory. That is until now.

Martha Claire Morris is a Nutritional Epidemiologist and wanted to see how a variation in combining two popular diets - the Mediterranean Diet and the Dash Diet to treat hypertension - would impact brain disease.

"We took the core components of those very well studied diets and then modified each one of their components to reflect what we know about nutrition and brain, said Morris.

And that's when she coined this new diet, the mind diet. In two studies published in 2015, Morris and colleagues found the mind diet lowered the risk of Alzheimers by a whopping 53% in people who followed it rigorously.

And surprisingly, even those who only followed it moderately experienced an impressive benefit.

"People who even scored in intermediate range they had a 35% reduction in the risk of developing Alzheimers disease."

The Mind Diet includes eating at least three servings of whole grains, a green leafy salad and one other vegetable every day along with a glass of wine.

It also includes snacking on most days on nuts and eating beans every other day, fish once a week, poultry and specifically berries at least twice a week.

The foods to limit or avoid are butter, cheese, fried or fast foods and pastries and sweets.

This first of its kind study is tracking more than 600 people over 3-years who are 65-85. But Harris says she believes the Mind Diet can benefit almost anyone.

"It's very likely the Mind diet will be a health benefit to adults of any age and even for children. It's just that we just devised the diet and it hasn't been tested, Harris said.

Max and Sandy say they're already feeling healthier.

"This is the way we will probably eat forever"

Researchers are looking for more people to take part in this study.

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New diet decreases your chances of getting Alzheimer's - Fox 32 Chicago

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An exhibit in Germany showed s reconstructions of a Neanderthal man and woman. A researcher found that a 150-pound person provides about 32,376 calories, enough for a troop of 25 adult Neanderthals for about a third of a day. A mammoth, on the other hand, could feed the group for a month.

Scientists know that our ancient human cousins ate one another, at least on occasion. At a handful of European sites scattered across some 250,000 years, researchers have dug up hominin bones that bear telltale markings: blade scratches, teeth marks, burns.

What they cant be sure of is why. Modern humans have long practiced cannibalism for a variety of ritual reasons to frighten enemies, cure illness, honor the dead but anthropologists have no evidence that Neanderthals or other hominin species had a cultural motivation for consuming their kin. So, for the most part, researchers assumed ancient cannibalism was nutritional, or purely for the purpose of survival.

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Which got University of Brighton archaeologist James Cole wondering: If hominins ate each other for nutrition, then how nutritious were they?

For a paper published Thursday in the journal Scientific Reports, Cole calculated the number of calories that could be gotten from one adult human male. Compared to other creatures our ancient cousins ate mammoths, steppe bison, deer it turned out that hominins were a pretty low-calorie snack. A 150-pound person provides about 32,376 calories, enough for a troop of 25 adult Neanderthals for about a third of a day. A mammoth, on the other hand, could feed the group for a month.

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Doing research into the subject, I found that no one had ever defined a calorie value for the human body, and if they did, they were kind of throwaway numbers with no indication of how they arrived there, Cole said.

Coles calculations, on the other hand, are unnervingly specific. His paper contains a chart listing the estimated weight and calorie value for every component of the human body. Head and torso: 5,418.67 calories. Upper arms: 7,451.16 calories. Thighs: 13,354.88 calories. Skin: 10,278 calories. Teeth: 36 calories.

When you stack up muscle values in terms of weigh, we actually fall right where we should right between saiga and roe deer, which are animals roughly about our same size, Cole said, impressively matter-of-fact for someone essentially writing a FDA nutritional facts label for members of his own species.

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Neanderthals and other ancient hominin species, he noted, were far bulkier than modern humans, with big muscles and sturdy builds. They might have been a bit more filling than a Homo sapiens meal, but not by much.

Its interesting because if youre labeling these acts as nutritional cannibalism . . . and you compare how nutritional we are compared to game, we actually arent a very good return, Cole said.

Of course, the Neanderthals werent calorie counters. But they would have been able to tell that a person didnt provide as much sustenance as a boar or a horse. And unlike a boar or a horse, a hominin would be exactly as cunning and skillful as the person whod like to eat him meaning hes much more difficult to kill.

To Cole, this suggests that ancient hominins could have had ritual motivations for consuming members of their own species, just as modern humans did. This shouldnt be surprising he said Neanderthals are already known to have made art, worn jewelry, and developed sophisticated communication.

Clearly these are complex and diverse human species and their attitude to cannibalism I would suggest is going to be as complex and diverse as our own, he said.

Paola Villa, a Neanderthal expert and researcher at the University of Colorado at Boulder, said that Coles calculations offer some interesting information, but should not change our understanding of ancient hominin cannibalism. A person may not have offered the same caloric return as a deer, she said, but hominins werent hunting each other the way they hunted deer anyway.

There never was a suggestion that humans were hunted as food animals, she wrote in an email. Eaten as food, yes, but the cause has always been described as either aggressive cannibalism (well-documented in mammals including primates) or starvation or as a ceremonial mortuary practice.

Link:
Paleo diet: Ancient humans were cannibals, but it wasn't very nutritious - The Boston Globe

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