Search Weight Loss Topics:

Page 2,136«..1020..2,1352,1362,1372,138..2,1502,160..»

Home » Page 2136

An internist who changed her career and turned around her health after discovering the peer-reviewed power of a plant-based diet, Dr. Saray Stancic comes to Maine next month to deliver the keynote address at the annual Maine Nutrition Council conference. Her speech will focus on her personal journey and the shift she says needs to happen in health care.

What I speak to is evidence-based, Stancic told me by phone from her practice in Ridgewood, New Jersey. We need to get this message out to everyone. We need to get this into the curricula of U.S. medical schools. This is going to require society to change.

Sonja Carvalho, who manages food programs for Catholic Charities and chairs the Maine Nutrition Councils board of directors, said the council decided to focus on plant-based nutrition in response to requests from conference attendees. The council choose Stancic as speaker, Carvalho said, because she had an interesting story and was experienced in the field, not just professionally but personally.

The conference is scheduled for April 10 at MaineGeneral Medical Center in Augusta. The days programming also includes a talk about water quality, a panel on diet and disease prevention, a plant-based cooking demonstration (see sidebar) and an all-vegan lunch.

In addition to the keynote address, Stancic will deliver a talk on managing autoimmune disease with diet, which led to her entering the field of plant-based medicine. It happened years after she was diagnosed with multiple sclerosis at age 28 while working an overnight shift at the hospital.

By 2003, Stancic had been suffering from MS for years, needed a cane or crutch to walk and was taking a dozen medications a day to manage the condition. One day, she came across a study that found a blueberry-rich diet helped reduce fatigue in MS patients. She was skeptical In all my training, never did any mentors or professors mention a connection between diet and disease, Stancic said but the idea that they might be linked persisted.

I started to read the peer-reviewed medical literature, and I found that diet was the most important variable in preventing disease and treating chronic disease, Stancic said.

She adopted a plant-based, vegan diet herself, and even though MS is considered an incurable, degenerative disease, her symptoms gradually faded. Soon she no longer needed a crutch to walk. She stopped talking her medications. Six years after she became a vegan, she was able to run a marathon.

Meanwhile, she was working as an infectious disease specialist and often consulted with patients who had diabetes and other chronic conditions. She began to share information with them about the impact of a plant-based diet, and she saw that their own conditions improved when they changed their own diets.

Dr. Saray Stancic left her career in infectious diseases five years ago and opened a practice devoted to plant-based, lifestyle medicine. Photo by Marcia Machado

Five years ago, she left her career in infectious disease to open Stancic Health & Wellness, a practice focused on plant-based, lifestyle medicine. She is interested in both helping her patients and in spreading the word.

I have a lot of patients in my practice who are doctors, Stancic said. If I get that doctor healthy, they can apply the information to their patients.

She also mentors Rutgers New Jersey Medical School students who are interested in lifestyle medicine.

We have to equip and educate not only our patients but our doctors, Stancic said. Its no fault of their own that they dont know this. Theyre not being taught.

Her latest project is a feature-length film called Code Blue, produced with documentarian Marcia Machado. The films title refers to hospital lingo for a patient who needs resuscitation. In the film, its a metaphor the patient is the American health care system. The film will examine the wave of plant-based lifestyle medicine sweeping the nation, include interviews with many of the movements leading figures and address the hurdles that keep plant-based medicine from being more widely practiced.

When we spoke, Stancic was considering bringing the film crew to Maine for her talk.

I wholeheartedly believe this a movement that is taking off in medicine and redefining medicine, Stancic said, adding that such a transformation cant come soon enough. Were in trouble. Our health care system cant support much more of this chronic disease epidemic were in. It will implode. We need to act now.

THAI-INSPIRED COOKING DEMO TAKES AIM AT THE ANTI-TOFU CROWD

Tom Mellette knows some people have issues with tofu. This is why at this years Maine Nutrition Council conference the clinical dietitian for MaineGeneral Medical Center will demonstrate how to cook a Thai dish with tofu.

One of the biggest complaints I get about tofu is that it is flavorless, Mellette told me by phone, and marinating is a great way to add flavor to tofu, especially with strong Thai flavors.

The Maine Nutrition Council conference attracts up to 125 attendees annually from across the state and a wide range of organizations and agencies. Mellette assumes the number will include tofu skeptics. Im hoping this quick demonstration will show how easy and how delicious tofu can really be, Mellette said.

The noodle and vegetable dish with a choice of marinated tofu is one of the options in a new program the hospital is rolling out that offers staff and visitors pre-portioned ingredients to cook at home. The service, which is similar to mail-order meal kits, is among the many resources Mellette says the hospital and its dining services offer to people looking to move toward plant-based eating.

The Augusta Winter Farmers Market sets up in the cafeteria every Tuesday through the end of April. During the month of March, the hospital is showcasing plant-based dishes and working to reduce the amount of meat on peoples plates. For instance, the cafeterias featured burger for March is made from half vegetables and half meat.

We have been getting more and more interest in vegetarian and vegan options from patients, staff and visitors alike, Mellette said. There is a big push for moving toward a plant-based diet.

Avery Yale Kamila is a freelance writer who lives in Portland. She can be reached at:

[emailprotected]

Twitter: AveryYaleKamila

View original post here:
Woman who adopted plant-based diet, saw MS symptoms fade will speak at nutrition conference - Press Herald

Read More..

A A

WASHINGTON Eating like a caveman meant chowing down on woolly rhinos and sheep in Belgium, but munching on mushrooms, pine nuts and moss in Spain. It all depended on where they lived, new research shows.

Scientists got a sneak peek into the kitchen of three Neanderthals by scraping off the plaque stuck on their teeth and examining the DNA. What they found smashes a common public misconception that the caveman diet was mostly meat. They also found hints that one sickly teen used primitive versions of penicillin and aspirin to help ease his pain.

The dental plaque provides a lifelong record of what went in the Neanderthals mouths and the bacteria that lived in their guts, said study co-author Alan Cooper, director of the Australian Centre for Ancient DNA in Adelaide.

Its like a fossil, he said.

While past studies showed varied Neanderthal diets, genetic testing allowed researchers to say what kind of meat or mushrooms they ate, Cooper said. The 42,000-year-old Belgian Neanderthals menu of sheep and woolly rhino reflected what roamed in the plains around the Neanderthals home, he said. The research is in the journal Nature .

I do wonder what rhino tastes like, said study lead author Laura Weyrich, a paleo microbiologist at the University of Adelaide. Im not a big fan of sheep. I think Ill take the rhino.

There were no signs of meat in the diet of the two 50,000-year-old Spanish Neanderthals, but calling them vegetarians would be a stretch, Cooper said. Their own bones showed that they were eaten by cannibals.

The two specimens in Spain were a female adult and a teenage male, who wasnt a son or brother but may have been some other relative according to their DNA, Weyrich said.

The young male was obviously sick, with an infected mouth and other injuries, she said. But on his teeth and only his were two residues. One was from the poplar tree where doctors would later get a key ingredient in aspirin and the other was from mold that had a version of the antibiotic penicillin.

The primitive penicillin was a surprise, Cooper said. Its too premature to say the mold was being used for that purpose, but it does make me wonder, he said.

The research gives direct evidence for what was already suspected about their diverse diets and use of medicine, said University of Colorado Museums Paola Villa, who wasnt part of the study. She called the new study very significant.

Here is the original post:
Scientists bite into Neanderthals' diet - The Columbian

Read More..

I chuckle when I think about a tweet years ago from famed astrophysicist Neil deGrasse Tyson: The likelihood that a person uses the word toxin correlates strongly with how much Chemistry the person does *not* know (punctuation his).

We are pummeled by that word and its cousin detox. Despite that, those who know chemistry agree some foods and drinks are more protective than others. So is there anything true or helpful about the notion of detoxing?

I posed that question to Rebecca Katz, author and founder of the Healing Kitchens Institute. She is the author of The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery and Clean Soups: Simple, Nourishing Recipes for Health and Vitality. I asked her, by phone and email, for her insights on detoxing.

Q: Do our bodies actually built up toxins during weeks of holiday partying?

Advertisement

A: A toxin is a substance thats considered poisonous, so unless those extra cookies youve been eating are laced with arsenic, I dont think you have to detox. Besides, our bodies are designed to detox 24/7. If they didnt, we wouldnt survive.

Q: So we dont need to do something drastic to correct for all the sugar and alcohol we consumed?

A: Going on a seven-day juice cleanse in the middle of the winter is not how your body is going to necessarily detox from feasting over the holidays. You can engage in the occasional feast if you take care of yourself throughout the year. Cutting back on sugar and highly processed foods and adding ample vegetables to your plate year-round will enhance your bodys ability to do its own self-cleaning.

Q: How do you think the word detox has been misused?

A: The word has been so overused in the marketing of products that ... people tend to either recoil or think they have to go on some severe, punishing cleanse. Marketers who peddle goods that promise to detox your body, especially in a limited amount of time, are usually fear mongering and playing on our vulnerabilities to sell products. The best products I know for enhancing our bodies ability to detox dont have fancy packaging or labels. They are the fruits and vegetables in the produce section.

Q: How does detoxification actually work in our bodies?

A: The liver and kidneys do much of the heavy lifting of removing harmful substances from our bodies. The liver breaks down harmful compounds everything from pesticides to alcohol and converts them into water-soluble molecules so they can be flushed from your system. If the detox process is efficient and if you are generally healthy and eat well, it will be ordinary toxins roll merrily along through the bodys liquid waterways, exiting most often as either urine or bile.

Q: How can we optimize our bodies natural detoxification systems?

A: There are plenty of nutrients that keep the body happy, including one you may not expect: fiber. Some of the final products of detoxification are heavy metals from the environment. If everything is working right, those heavy metals hitch a ride out of the body with dietary fiber. Another way we can optimize the bodys natural detox system is by staying well hydrated. Studies show that the more water, broths and herbal teas we drink, the better the kidneys flush numerous metabolic byproducts. Also, adding colorful plants rich in phytonutrients will go a long way to strengthening your immune system and vacuuming out unwanted compounds.

Q: What are some of the top detoxifying foods, and why?

A: This is my shortlist of delectable foods that enhance our bodies natural detoxifying process. Each is full of powerful antioxidants, phytochemicals, and antibacterial and antimicrobial properties that keep our metabolic and immune systems running smoothly: Artichokes, avocados, asparagus, beets, cilantro, mint, parsley, all the cruciferous vegetables, including broccoli (particularly broccoli sprouts), cauliflower, bok choy, Brussels sprouts, wasabi, horseradish, radishes, turnips, kale, cabbage, arugula, garlic, onions and lemons all help our bodies haul out the livers metabolic trash.

Falling in love with vegetables, herbs and spices natures best cleaning crew will boost your bodys ability to rid itself of internal debris. In the kitchen, that might mean adding some freshly chopped herbs to your plate or a spritz of lemon in your tea, roasting some broccoli, or sauteing garlic and onions as the base of a soup or sauce. Every little shift counts.

See the original post:
Don't fall for so-called detox diets, eat your veggies (and fruit) - The Oakland Press

Read More..

What exactly is sodium?

Sodium is a mineral that occurs naturally in foods and has an essential role in our bodys function. Sodium can also be added to foods during the manufacturing process, causing excess amounts of sodium consumption. Most commonly known in the form of sodium chloride or table salt, many of us can admit that our diets consist of a larger dose of sodium then what is recommended, and for those who really are not sure if they are taking in too much, evaluate what you are eating! While proper amounts of sodium are necessary, excess amounts of sodium negate the benefits and actually can be harmful to your health.

Sodiums Role in Body Function

Maintain Fluid Balances

The kidneys are responsible for regulating sodium levels in the body. When sodium levels are lower than they should be, the body will retain sodium to prevent any adverse side effects. Hyponatremia is a condition caused by abnormally low sodium levels in the body. When sodium levels are too high, the body will actually excrete sodium through urine. This is known as Hypernatremia, which can cause water retention and can become dangerous to the heart and other organs.

Remember.... Sodium is an Electrolyte

Electrolytes generate electrical impulses, muscle contractions, and move fluids throughout the body. Electrolytes require balance in order for the body to work correctly and efficiently. In relation to exercise and physical activity, hydration is extremely important! Taking in too much fluid (water) will actually dilute sodium levels in the blood and not taking in enough fluid to replace what was lost during activity through sweat can cause dehydration.

Blood Pressure

Sodium is dissolved in the blood and attracts and retains water, which helps to maintain the water content of our blood. Too much sodium will cause blood to hold more water, therefor increasing blood volume. This will cause the pressure inside of the blood vessels to rise and because the vessels cannot expand to meet the demands of the extra volume, blood pressure will increase.

Remember: High Blood Pressure is a risk factor for many diseases and conditions including heart failure and stroke!

Tip! There are 3 Main Factors that Influence Blood Pressure

Read the full article here!

Read more from the original source:
Low Sodium Diet - How Much Is Too Much? - bctv.org

Read More..

Nobody is gonna hit as hard as life.

We now know it was much more than an iconic catchphrase for Sylvester Stallone.

The starof the Rocky movie series took his heaviest hit while getting shredded for Rocky III with an insane diet and exercise routine.

The 70-year-old action movie star has revealed secret details of his preparation for the third Rocky film and just how closely he mirrored his iconic character while filming his bloody rematch against Clubber Lang, played by Mr. T.

Stallone says his diet was so intense, he was forced to do handstands during breaks in filming to get blood flowing back into his head.

Stallone made a number of scary admissions about his physical condition at the time of filming in 1981 in a post on Instagram, including:

Stallone has previously said his goal for Rocky III was to work on muscle definition compared to earlier Rocky films, where his exercise program was focused on building more muscle mass.

I wanted to look like Tarzan sleek, tight, almost catlike, he said. I wanted to forget the bulk and go for well-developed muscles.

Its been 35 years since the film was released, and in the intervening years, Stallone has repeatedly pushed his body to the limit to prepare for film productions.

The star of the Rambo movie franchise recently revealed his diet and exercise routine when filming Rambo 4 in 2007 and The Expendables in 2009.

Stallone told Borntoworkout.com last year his exercise routine during the 2000s involved four-week training camps before filming that included training twice a day, six days per week.

Chest, back and abs training:

Shoulders, arms and abs training:

Calves and thighs training:

Rear deltoids, traps and abs training:

The fitness site also reported Stallones diet while training for his recent movie roles.

His focus on high levels of protein and carbohydrate is similar to the diets used by bodybuilders.

Pre-breakfast: A glass of liquid amino acids

Breakfast: Three egg whites, half yoke, Irish oatmeal, toasted pumpernickel bread, fresh papaya, few figs

Lunch: Roasted summer squash, broiled skinless chicken, salad, figs or berries

Dinner: Salad, broiled fish, high-fiber toasted bread; occasionally eats veal.

This article originally appeared on News.com.au.

See original here:
Sylvester Stallone reveals 'dangerous' diet for 'Rocky' - New York Post

Read More..

"We have been reasoning from farm to fork. We need to reason from fork back to farm"

Nestle, PepsiCo, Unilever and Kellogg are among the companies to have signed up to a global initiative aimed at improving food sourcing, reducing waste and supporting "adjustments" in food production methods to promote "healthy and sustainable diets". Ben Cooper looks at the Food Reform for Sustainability and Healthprogramme, which has initially been backed by 25 companies.

Acronym aficionados may feel the convenors of the Food Reform for Sustainability and Health initiative have played a little fast and loose with the rules by shortening it to FReSH but in one important sense it is an apt moniker.

What this coalition of diverse companies including many food manufacturers aims to do is look afresh at global food systems, change the agenda and contribute to a paradigm shift in how food is produced and consumed. While the name might be short and sweet, the challenge the initiative faces is far from it.

Having been created last year by the World Business Council for Sustainable Development (WBCSD) and the EAT Foundation, FReSH is at a very early stage. However, even in its launch phase, there appear to be some promising portents.

With an overarching aim "to accelerate transformational change in global food systems, to reach healthy, enjoyable diets for all, that are produced responsibly within planetary boundaries", FReSH is taking on the critical challenge of uniting and harmonising environmental and nutritional goals.

For Fokko Wientjes, managing director of the programme, it is the focus on tackling multiple and diverse challenges relating to both environment and nutrition which potentially sets the initiative apart. Searching for business solutions which meet multiple challenges, rather than focusing on single issues, is the "essence" of the FReSH initiative, he says.

Companies have sought to make supply chains more sustainable by taking a "farm to fork" approach but an important refinement of this idea is required, Wientjes continues. "We have been reasoning from farm to fork. We need to reason from fork back to farm. So, we need to start reasoning around the beneficiary of the system, the consumer, and then back. What does the system need to deliver to get a healthy diet and a diet that is produced within planetary boundaries."

It is something of a dichotomy that the "people, profit, planet" rationalisation of sustainability, while aiming to unite these three elements, can at times result in them being seen as separate "pillars".

Wientjes does not see the "people, profit, planet" concept as problematic but says a disconnect between agriculture and nutrition has been a problem. The focus on ensuring the agriculture system can continue to deliver, in spite the growing global population and climate change, has become "disconnected" from the important objective to keep people healthy, he suggests.

"We have created a bit of an artificial divide between agriculture and food," he says. "What you for instance see is agriculture policies are very much focused on yields but with yields only we will not create a healthy diet."

An overarching objective, and one where food companies clearly have a telling contribution to make, is to orientate consumers towards diets that are not only healthy but sustainable. "So we need to get the consumer on board and help the consumer, empower the consumer to be better able to make better choices. That's certainly one of the areas that we'll be working on."

There is a need for greater clarity in consumer communication. Wientjes says there are also occasions when environmental and nutritional objectives can conflict, for example when less nutritious products have a better environmental footprint. "If you only want to keep people alive, you would probably only feed them high-energy products. If you want to have people not only survive but also thrive you need to make sure they get nutrition. So there will be typically a trade-off we have to make between the energy density and the nutrition density of products."

Interestingly, Kristian sterling Eriknauer, vice president corporate responsibility at Arla Foods, one of the partners in the initiative, refutes the suggestion that environmental and social objectives compete with one another. "I don't think the two aspects compete with each other, but rather you need to consider both aspects at the same time, together with social or cultural aspects," he tells just-food.

Nevertheless, he concedes there has been a tendency to tackle environmental and social challenges separately rather than holistically. "I think there has been a tendency to look at the various aspects in isolation and we need to change this." The diverse membership of FReSH may give it a crucial advantage in doing so.

In addition to major food companies such as Nestle, Arla, Kellogg and PepsiCo, the coalition has some unexpected names such as Google, along with important players from other sectors including chemicals (Dupont) and finance (Rabobank).

Crucially, its aim is to grow. "We want to have more companies come on board. The challenge is big so we need to certainly make sure that we get those on board that see there is a need for change." In fact, even since January, when it announced 25 companies had joined, three more names have been added.

The founding partners have also made it clear they are not only looking to recruit multinational companies. "Both multinationals but also smaller companies have joined," Wientjes says, "and what we will be doing over time is work as much as we can also with national companies." FReSH intends to work with the UN's Scaling up Nutrition (SUN) programme which has also sought to involve local companies. Given the fragmented profile of the food sector, the focus FReSH seeks to place on involving smaller players could be a considerable strength.

Outreach to and involvement of the scientific community is also a defining feature of the coalition. In particular, FReSH plans to draw on the work of the EAT-Lancet Commission on Healthy Diets, a multi-disciplinary group of world-leading scientists working to synthesise existing evidence to establish targets for healthy and sustainable food systems.

The commission, which comprises 20 respected academics in the fields of health, nutrition and sustainability, has met three times since its launch in June, and aims to publish a report by the end of the year. Given the Commission is effectively looking at the same challenge, the synergy between its work and that of FReSH, and the potential benefits of the two working together, seems clear.

Along with engagement with scientific community, the FReSH initiative intends to work closely with civil society organisations and NGOs. "In the food space, trust of course is an extremely important issue and to help build the trust and help build the endorsement of what we're doing, it will be critical that we get civil society partners to join us," Wientjes says.

In addition to the credibility this brings, FReSH will benefit from the "complementarity" of the competences of civil society and the private sector, Wientjes suggests. "The private sector is good at certain things, the public sector is good at certain things and civil society is good at certain things. It is the complementarity we need to look for. The challenges are too big to be handled by just business or just civil society, or science, or government."

A further potentially significant strength of the FReSH initiative is the intention to align closely with the UN Sustainable Development Goals (SDGs). In extending to environmental and social factors, the SDGs represent an extremely useful guiding framework. Increasingly, food companies are looking at the SDGs to help frame their sustainability agendas.

Moreover, the SDGs are being seen not simply as a framework for international development and tackling problems such as poverty, malnutrition and climate change. A report by the Business & Sustainable Development Commission (BSDC), published in January, highlighted the potential for the SDGs to be a catalyst for innovation and economic growth. Specifically, the report says the SDGs could unlock economic opportunities worth at least US$12 trillion per year by 2030, including US$2.3 trillion for food and agriculture.

The BSDC, which brought together 36 leaders from business, finance, civil society, labour and international organisations, was also initiated by the WBCSD, and Wientjes says the launch of the FReSH initiative is part of the "action agenda" following on from the Commission's report.

That is a further synergy which augurs well for FReSH which appears to have more in its favour than just a catchy name.

Read more:
Food giants aim for fresh start for food systems - analysis - just-food.com (subscription)

Read More..

Weight gain happens when we consume more food than we can burn, and weight loss happens when we burn more energy than we consume. But why do some people seem to eat whatever they want and not gain weight, and others appear to gain weight even if they eat reasonable amounts of food? The answer, at least in part, may be found in the bacteria that live in our guts.

Our latest research, published in the International Journal of Obesity, shows that people who have a stable weight over nine years or lose weight, have a larger number of different types of microbes in their guts, eat more fibre and have a higher abundance of certain types of gut microbes.

In the past decade, researchers have found that the microbes in our gut have a strong effect on various aspects of our health. Studies in mice have demonstrated that how the body converts food into energy depends in large part on the different types of microbes a person has in their gut and also on the kind of microbes they carry.

In a recent study, scientists in Israel found that mice who were put on a yo-yo diet slowly gained weight compared with mice on a steady diet despite the fact that both groups received the same amount of calories overall.

One of the effects seen in the mice that were put on the yo-yo diet was a decrease in their gut microbiome diversity. Also, when they transplanted the microbes from the yo-yo dieters into the guts of non-yo-yo dieters, the mice on steady diets gained weight showing that the altered microbes were the cause of the weight gain. But is this relevant to humans?

In humans, comparing microbes in the gut in obese and thin individuals, scientists have already shown that lean people have many more species of intestinal bacteria than obese people.

Until now, however, there were no experiments tying the gut microbes to changes in weight over several years. For this reason, we decided to do an investigation into 1,632 women from the UK, all of them twins (about half of them identical). The participants had their body weight measured several years ago and, back then, they answered questions about the amounts and types of foods that they ate. We called them again nine years later and, in addition to measuring their weight, we asked them to give us a poo sample so we could analyse the bacteria in their gut.

We found that most of the women gained weight over the nine years, but this was not fully explained by the number of calories in their diet when the study began. Because they are twins, it was also possible to calculate (using the differences between identical and non-identical twins) how much of the weight gain can be explained by genes. Only 41% of the change in weight was explained by genes. That meant that there were other factors, in addition to genes and calories.

We discovered that women who ate high amounts of dietary fibre (found in fruit, vegetables and whole grains) were less likely to gain weight than those who ate little fibre, even if they consumed roughly the same amount of calories. Women who lost weight or had stable weight also had more diverse microbes in their guts. We were able to pinpoint some of the microbes that are different between women who had gained weight and those who had lost weight. Most of these microbes had already been discovered in mice to be involved in better energy metabolism.

Read More

These results show that the exciting studies in mice about how microbes affect weight gain are also relevant in humans. They are also important because they will allow our group, and other scientists, to investigate how to influence a persons gut microbes using probiotics and fibre so they are at a lower risk of developing obesity.

This article was originally published on The Conversation. Read the original article.

Ana Valdes does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond the academic appointment above.

More:
Gut bacteria plays a role in long-term weight gain - Yahoo Health

Read More..

86 Million American Adults have prediabetesYou could be one of them.

Dont miss your chance to join the no cost lifestyle change program in Hemingford.

National Diabetes Prevention Program provides all of the important factors for sustaining long-term weight loss.

Classes are being offered in Hemingford starting Wednesday, March 29 at 6 p.m.

During the year-long program, you will get the information and support needed to meet the overall goals of increasing physical activity and losing 5-7% of starting body weight.

The support from the group and the coach help guide you along the way to overcoming barriers to a healthy lifestyle. NDPP focuses on healthy eating, physical activity, stress management, lifestyle change, and coping skills that support participants in successfully meeting their overall goals.

Are you ready to improve your health, increase your energy, lose weight and reduce your risk for chronic disease? If you answered yes, this program is for you. Trained lifestyle coach, Janelle Grant with Panhandle Public Health District will lead these classes.

To register call (308)487-3600 ext 105 or email hansenj@pphd.org to register as class size is limited.

I just had my health screening done and all of my numbers were down 3% or more!! I am confident that I can meet my personal goal and maybe beyond! Thank you NDPP for helping me get on the right track to a healthier me! P.S. my family thanks you, too! - Cindy, Panhandle NDPP Participant

To learn more about the National Diabetes Prevention Program, visit the CDCs website: http://www.cdc.gov/diabetes/prevention/index.html. PPHDs website http://www.pphd.org or contact Tabi Prochazka at tprochazka@pphd.org or 308-487-3600 ext 107.

Panhandle Public Health District is working together to improve the health, safety and quality of life for all who live, learn, work and play in the Panhandle. Our vision is that we are a healthier and safer Panhandle Community.

Visit link:
Diabetes prevention classes offered in Hemingford - Scottsbluff Star Herald

Read More..

PHILADELPHIA, PA--(Marketwired - March 16, 2017) - The GOLO diet is a fairly simplistic approach to reduce dietary sugars and focus on fat loss through managing insulin resistance. The weight loss strategy is based on the belief that slow metabolisms and easy weight gain are both a product of too much insulin production. According to their website, higher insulin levels prompt the body to store excess fat rather than allowing it burn off. The body will produce more insulin if an individual does not engage in regular physical activity, or over eats. Age is also a contributing factor in higher insulin production, as insulin levels tend to rise over time. When excess insulin no longer efficiently converts glucose into energy, that glucose is eventually converted to fat and is stored primarily in the belly. Insulin resistance is usually a byproduct of excess insulin build up, thereby making weight loss even more difficult.

While insulin resistance is a common culprit when it comes to weight gain, Dr. Nishant Rao of Diet Doc Medical Weight Loss explains that insulin resistance is not always at the center of every person's challenges with weight management. "Unfortunately, this approach may not work for everyone as there are individual dietary macros to consider." Weight gain can occur for a variety of reasons, but without a proper diagnosis, dieters can find themselves incorrectly targeting a problem that they may not have, while also ignoring the real issue. Dr. Rao also takes issue with the dietary supplements used within the Golo Diet. "The ingredients in the supplements associated with the diet are not very well connected to weight loss. At the end of the day, the ingredients listed won't do much to improve insulin resistance."

If you believe that insulin resistance is leading to weight gain, Diet Doc's team of doctors, nutritionists and coaches will assess your health history and current health status to determine the best dietary plan and weight loss medication regimen for your unique weight loss needs. Diet Doc believes in using comprehensive strategies that will nail down what is causing your weight gain and will offer unlimited phone support as well as prompt prescription delivery so that you can lose weight fast and keep it off. Diet Doc clients report losing 20 pounds within 30 days.

New Diet Doc patients can call or easily and effortlessly visit https://www.dietdoc.com to complete an initial comprehensive, yet simple, health questionnaire and schedule an immediate personal, no-cost consultation. Diet Doc Physicians all received specialized training in nutritional science and fast weight loss. Diet Doc reviews each patient's health history to create a personalized diet plan geared for fast weight loss, or that addresses life-long issues causing weight loss to slow down or stop. Nutritionists work personally with each patient and use their own algorithm to craft meal and snack plans that are compatible with each patient's age, gender, activity level, food preferences, nutritional needs and medical conditions. They combine these state of the art diet plans with pure, prescription diet products that enable their patients to resist the temptation to reach for sugary snacks, eliminate fatigue and curb the appetite. Over 97% of Diet Doc patients report incredible weight loss results with the majority losing 20 or more pounds per month.

At Diet Doc, all patients gain unlimited access to the best minds in the business. Their staff of doctors, nurses, nutritionists and coaches are available 6 days per week to answer questions, offer suggestions, address concerns and lend their professional guidance and support. Because of this, more and more people are turning to Diet Doc for their weight management needs. Diet plans are tailored to be specific to the needs of those of any age, gender, shape or size and for those who are struggling to lose that final 10-20 pounds to those who must lose 100 pounds or more. Call today to request a private, confidential, no-cost online consultation.

About the Company:

Diet Doc Weight Loss is the nation's leader in medical, weight loss offering a full line of prescription medication, doctor, nurse and nutritional coaching support. For over a decade, Diet Doc has produced a sophisticated, doctor designed weight loss program that addresses each individual specific health need to promote fast, safe and long term weight loss.

See the original post:
Dr. Nishant Rao Examines Why the Insulin-Based 'GOLO Diet' May not be the Best Weight Loss Strategy - Marketwired (press release)

Read More..

In todays society, people are pressured to comply with social expectations of being skinny, athletic and beautiful.Society tends to judge peoples beauty by their physical appearance or how many likes they get on an Instagram posts. With all the pressure to be skinny and fit, people, especially women, tend to diet or do intense detoxes. I believe that dieting never works because of the mentality that comes along with being on a diet.

Before spring or summer break, we always hear about people going on extreme diets or crazy detoxes to lose 10 pounds in two weeks. Our Facebook, Pinterest and Instagram feeds are full of ways to lose weight quickly. Although they may seem like easy fixes and you may lose the weight in time for your vacation, these are not the best way to keep the weight off and maintain your body goals.

I believe that dieting never works because of the word dieting itself: It should be a change in lifestyle, not a temporary change in eating habits. Having the mentality of being on a diet makes things much harder. If you go in to changing your eating habits by saying you are changing your lifestyle, losing weight will be much easier. Your mind is your biggest enemy when it comes to losing weight.

Losing weight is a marathon, not a sprint. It takes time if you want to lose the weight and keep it off. If you just just eat lean meat, fruits and vegetables and cut any fats, sugars and unhealthy carbs, your body will become unaccustomed to these foods, and when you return to your normal eating habits it will store them as fat.

Therefore, it is important to not cut foods out for a small period of time to drop pounds fast; rather, cut foods out little by little and eat in moderation. Instead of dieting and removing the things you love to eat, try reducing your calorie intake by eating smaller portions of the meals and foods you like. Keeping in mind that moderation is key, eat whatever you want from time to time. Dont feel guilty for eating ice cream, just dont have a pint every night. Moderate your intake and control your portions.

By eating all the things you want in moderation and in smaller portions, your body will still be used to all the foods youre eating and be able to process things more easily. Removing foods from your daily diet and later reintroducing them to your body can be worse for your health than the foods originally were. This is why simply eating more healthy foods, moderating the unhealthy foods and eating smaller portions is the best diet. It may not be an easy fix, but it will help you keep the weight off. It takes 21 days to build a habit. Therefore, after 21 days you will have developed the habit of eating this way and changed your lifestyle forever while losing the weight the healthiest and the smartest way possible.

Visit link:
Out with the diet, in with the lifestyle - The Baylor Lariat

Read More..

Contact Us Today

Page 2,136«..1020..2,1352,1362,1372,138..2,1502,160..»

Home » Page 2136