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Maintaining a healthy lifestyle, including a well-rounded diet is crucial to prolonging your lifespan.

You could also boost your lifespan by doing regular exercise. Its the miracle cure weve all been waiting for, according to the NHS.

Making some small diet or lifestyle changes could help to increase your life expectancy and avoid an early death.

But eating bananas could be one of the easiest ways to boost your overall health, it's been revealed.

READ MORE: How to live longer - one behaviour may add years to your life

"Whether you like your bananas slightly green or freckly, they all come with triple levels of mood-boosting powers," they said in their book 'Eat Better Live Longer - Understand What Your Body Needs To Stay Healthy'.

"They are good sources of carbohydrates [fuel for the brain and muscles], and of tryptophan and vitamin B6 [both of which are needed for production of feel-good chemicals].

"Whats more, bananas improve digestion and may help regulate blood pressure.

"Bananas will ripen at home - if you want to speed up the process, keep them in a bunch or with other fruits."

Eating bananas could also make you feel fuller for longer, as theyre rich in a fibre called pectin, the nutritionists added.

Everyone should aim to eat between three and four bananas every week, they said.

Raw bananas provide the highest nutrient benefits.

While everyone has their own preference for whether they like their bananas yellow or green, their nutrients vary depending on their ripeness.

See more here:
How to live longer - how many bananas should you eat every week? - Express

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Emaad is a Certified Nutrition Specialist and Licensed Dietitian Nutritionist who specializes in health, wellness, and fitness. He first found a passion for helping others better their health and overall quality of life. He now uses His years of experience, education, and wisdom to help enrich the lives of those who are struggling with health and wellness.

Nutritionist Emaad shared some insights and secret health foods that could be mixed and matched to prevent any sinful binging. Daily Times talks to the famous nutritionist on healthy snacking, healthy buying and weight loss tips.

Nutrition awareness has changed a lot since Ive been in the field. The most common misconception people had regarding nutrition was that it is only concerned with weight loss and that too through generic, non-therapeutic diets which end up doing more harm than good. Over a period of time a lot of things have changed and a lot of good nutritionists have fought very hard to break this stereotype. We have a long way still to go in Pakistan to make people aware of the full scope of nutritional therapy and its benefits on the wide variety of diseases which conventional medicine has failed to conquer.

I do see a shift happening in the public perception of nutrition. There is a lot of research going on in the field of nutrition and longevity and a lot of attention has been paid to overcoming disease through natural nutrients. Sadly, this research does not make the textbooks of doctors and even nutritionists which makes them unable to guide people with metabolic disease. However, I am very optimistic that through continuing efforts of some nutritionists this knowledge will be widespread and people will be able to eradicate the root cause of their disease instead of just managing symptoms.

This is the biggest myth regarding weight loss that people have held on too many years. They think calories should be the primary focus when it comes to gaining or losing weight. Nothing could be further from the truth. If calories were the main cause of people gaining weight how would you explain people who eat 3000 calories a day and still dont gain a pound of weight and on the other hand people who have been dieting for years and have tried all possible dietary programs fail to show significant results. Some people do end up losing weight but they do such diets that they end up doing more harm to their body than good. They also end up gaining all the weight that they lose after some time. Weight loss depends on the systems and mechanisms of your body concerned with losing weight. If these systems are not functioning properly you would never be able to achieve permanent and long term weight loss no matter how hard you diet or workout.

I dont recommend counting calories at all. I just tell people to eat healthy and stay close to nature when making food choices. Calories from natural sources and processed food is not the same. Getting 1500 calories from vegetables is not the same as getting 1500 calories from fast food.

I wouldnt recommend eating meat sparingly. I would recommend to eat meat at least 3-4 days a week. That is because your body needs protein for many functions to maintain your health. Animal sources of protein provide essential amino acids which cant be produced by your own body and have to be provided to you from an external food source. Animal proteins are complete proteins and provide all the essential amino acids that your body needs. Plant proteins do not provide such amino acids. I would recommend taking 5 ounces of meat a day for 3 days a week.

Yes, there are various foods which serve specific purposes. However, not all people get the therapeutic effect of these foods because everyone has different requirements. Some people require these foods in very large quantities before they begin to see the benefits. In such cases those nutrients have to be provided in combination with other nutrients in supplement form to make sure the therapeutic effects are achieved.

While we are talking about healthy foods, what suggestions do you have for young, single people living away from home who want to eat right but have a tight budget for food?

My advice to everybody is the same. Stay close to nature, follow a balanced diet and avoid refined, processed and preserved food at all costs especially white rice, refined flour and sugar along with many other products. These should never be a component of anybodys diet.

I would also like to inform you regarding the method of my treatment:

My method is not just based on giving diet plans for a solution. Diet plans are generic, non-therapeutic and most of them end up doing more harm than good in the long run. The best way to make your body healthy, to treat any or all issues, is to make sure that the systems of your body concerned with maintaining health are functioning properly. The root cause of any disease is linked to ones bodys systems not functioning properly and this malfunction can be traced back to nutritional deficiencies. In order to reverse the symptoms and treat the root cause these nutritional deficiencies have to be overcome.

Unfortunately, this cant be achieved by prescribing a simple diet. I accomplish that by identifying the root cause and treating that with natural nutrients i.e vitamins, minerals, essential amino acids, essential fatty acids and sometimes herbs. These nutrients are required by your body on a daily basis to function accurately. If you dont provide your body with enough nutrients, your body becomes deficient and it is unable to maintain your health. As time passes, nutrient requirements increase and it becomes increasingly difficult to overcome those with a diet. Hence nutrients have to be provided to the body in a supplement form to restore health, suppress symptoms and eradicate the root cause.

The question is why do I use nutrients instead of conventional medical treatment. The answer is

The Prophet () said, There is no disease that Allah has created, except that He also has created its treatment. This implies that if you want to restore your bodys health and treat various diseases you have to give it nourishment from the foods that were created for you. Nutrients help rectify almost ALL diseases such as thyroid problems, mental health issues, stomach ailments, and many more.

When you get the chance, reach out and follow his Instagram (fitnessforallpk) to stay informed on the health community.

Original post:
A Conversation with Emmad on Diet, Foods, and Nutrition - Daily Times

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Saray Stancic, M.D. ran her first marathon in 2010. This coming October, she will walk 25 miles to commemorate the 25th anniversary of her diagnosis with MS. Shewas supposed to be in a wheelchair by now.

As a young resident, she received a diagnosis that would change her life. "Oneday, I woke up in the middle of a call, unable to feel my legs."It led to a series of tests and the devastating news that she had MS. "They told me I could expect to bewheelchair-bound in 10 to 15 years." This, however, is not what happened.

"I was a young doctor, and so I took all the meds and did all the things my doctors advised and I kept getting worse. Then I read an article about a doctor who hadtreated MS patients with diet changes and had amazing results."

She immediately began researching more and eventually that work led Dr. Stancic to adopt a plant-based diet and successfully overcome her chronic condition. She has a collection of canes and crutches in her basement, she says, a reminder of what might have been, had she not taken her own fate into her hands and changed her diet. Now, she is able to manage her condition through lifestyle changes. She believes patients need to be educated about lifestyle interventions, and this education needs to start with doctors and the medical community itself.

Her triumphant story is now the subject of a documentary, Code Blue, which describes why medicines most powerful tool is almost never prescribed. She is out to change that.

Dr. Stancic:The true cause is to change the way the medical community views nutrition. She is on a mission to get hospitals and doctors, nurses, and healthcare professionals of all types to understand the power of a plant-based diet, get fast food and junk out of hospitals, and make nutrition an integral part of medical training.

"They used to let you smoke in hospitals," she points out. "Now that is absurd.Once we knew better we realized this was unacceptable and we banned smokingin health care settings.

Today, unhealthy food is a modern-day cigarette. Having a Burger King inside of Rutgers New Jersey Medical Schools University Hospital in Newark is absurd. I have protested it and collected names in a petition to facilitate needed change. This serves as a bad example for the community of patients, employees, and medical students."The example starts with the doctor, she adds. "Studies show that if a doctor eats a healthy diet and exercises, they are more likely to counsel their patients on optimal lifestyle," Stancic says.

Here is her inspiring story, and howshe is spreading this "healingmessage far and wide."Dr. Stancic: I am an infectious disease specialist who started my career in the1990s during the HIV epidemic. As a young woman, I was diagnosed with multiplesclerosis and I was very ill, taking all these medications and depending on a cane.As a young resident, I was really struggling.

"Then one day I came across an article about the effect of diet and chronic illness and specifically about their effects on MS, both on risk and outcomes. Dr. RoySwank wrote an article in the New England Journal of Medicine (NEJM) in 1952and proposed saturated fat consumption increased the risk of MS. He was looking at the incidence of MS in Norway and saw that those who were consuming a diet high in animal fat had a higher rate of MS. So he started treating patients with a low-fat, plant-based diet. He followed 140 patients over 34 years and he found that 95 percent of those who followed the diet remained disability-free.

"Here I was, a physician at 32 and struggling, and questioned why nutrition and the connection between diet and illness had not been taught to me in medical school.

This offered me a glimmer of hope. It wasn't just Swank, but others too, and it wasn't just diet, but exercise and sleep hygiene and stress relief. These lifestyle interventions appeared to be powerful in better managing my MS. Of course, I went to my physician and he didn't think there was any merit in it.

"So, I had to take my treatment into my own hands and I adopted a plant-baseddiet because the overwhelming body of evidence pointed to the fact that a diet rich in fruits and vegetables, whole grains, legumes, nuts, and seeds was the optimal diet not only for MS but for all of us. I responsibly tapered off all my medicines over time while optimizing every aspect of my lifestyle.

It's been 25 years and I take no medicines and I am physically active every day. On October 11, 2020, I am going to walk 25 miles to commemorate 25 years since my diagnosis. And they told me I'd be in a wheelchair within 10 to 20 years. Idon't even have a cane. I have a collection of canes and crutches in my basement.I don't need them.

"My hope is to bring change to an antiquated medical education model.Doctors are not getting this education which is particularly important in our world today. The rates of obesity, diabetes, and autoimmune diseases are all rising. I am an infectious disease specialist who has evolved into a preventive medicine advocate.

This may be more important than ever before in the current era of the COVID-19 pandemic. We know that those who have the worst outcomes, including death, from COVID-19, are more likely to also suffer from obesity, diabetes, and hypertension. We can prevent 80 percent of heart disease. Isn't it tragic? Every year about 600,000 people die from heart disease and we could save about 480,000 of them.

"Even the way we train physicians is inhuman. They are on-call 24 hours at atime so they have no time to eat or sleep and no time to exercise. The hospital setting should be the shining example of an optimally healthy environment. Fast food restaurants within healthcare settings should be unacceptable. How can we servefood that promotes chronic disease at an institution whose mission it is to heal?

"We need to change medical school and the hospital's food environment. Our patients in the hospital who are healing and recovering from illness should be fed aplant-based diet. We can't serve bacon and eggs and buttered pancakes tosomeone recovering from a heart attack or heart surgery.

"You used to be able to smoke in the hospital in the 1960s. Today we know better. Today, we know that these foods are fueling chronic diseases like diabetes,obesity, hypertension, and heart disease. And those illnesses are fueling theCOVID-19 crisis; this is like a perfect storm, resulting in catastrophic endpoints.How can you ignore that?

"We need to change medical school education, to incorporate the value of prevention and lifestyle intervention as an important therapeutic tool. The doctorwho is personally engaged in healthy behaviors is more likely to counsel andeducate their patients on these interventions as well.

"I work with patients in supporting the adoption of optimal lifestyle choices;this type of medical practice is called lifestyle medicine. I support them in optimizing the six pillars of optimal health which include diet, exercise, sleep, stress management, avoiding substance abuse, and social interconnectedness. I spend 2 hours with each patient and help them understand they don't have to be hypertensive or obese or have heart disease. We can all make these changes andin turn, live happier and healthier lives.

"I also mentor young doctors and help them understand the practice oflifestyle medicine because we want all physicians in the future to be skilled andeducated on how to offer this all-important intervention to their patients.

"I am not against medication or pharmaceuticals. I think it is an important part of our toolbox. I am an infectious disease specialist; where would we be without antibiotics or antivirals? But many of the chronic diseases we treat with medicines are preventable. Only a sliver of research budgets like at the NIH are allocated for prevention. We need to place more emphasis and value on preventive interventions. While therapeutic advances in medicine are important, we know that prevention is always preferred over cure.

"In 2010 I ran a marathon. It was an extraordinary moment for me. I amblessed and hope to spread this healing message far and wide."

Seven of the top 10 causes of death in America are chronic diseases, two ofwhich, heart disease and cancer, account for nearly 50% of all deaths.

"U.S. health care costs are approaching 3 trillion dollars per year with 86% of these dollars going to manage chronic illnesses. Yet, studies tell us that by changing our lifestyle, including diet, physical activity, cigarette smoking, and managing body weight, we can prevent nearly 80% of chronic diseases that gravely compromise our quality of life. We have to change this paradigm."

More Information About Code Blue:

In Code Blue, the doctorswho have been interviewed for the movie reads like a Who's Who of plant-based medicine, including:

The rest is here:
This Doctor Treated Her MS By Switching to a Plant-Based Diet - The Beet

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And while relying on a topical treatment is a fab way of keeping skin clear, the experts at Grahams Natural Alternatives tell us many skin conditions stem from inside our bodies.

Heres their top tips for dealing with skin conditions like psoriasis, a common, chronic inflammatory disease which affects about 3% of the worldwide population!

Research shows some antioxidant rich foods like garlic, onions, green leafy veggies, avocado and broccoli can actually prevent skin conditions caused by inflammation in the body.Furthermore if you rock a diet high in anti-inflammatory foods such as berries, fish like salmon rich in omega 3 and nuts or seeds, can be great for psoriasis sufferers who experience inflamed skin as a result of their condition.

Hate to tell you, but its three of the best. Research shows gluten, sugar and alcohol can trigger a flare or worsen your existing symptoms. The team at Grahams Natural Alternatives say you might not have to give up completely, just start by limiting your intake to see if it can help reduce the symptoms, or at least avoid these foods while youre psoriasis is bad.

Psoriasis is an autoimmune disease, it is important to take an internal oil supplement full of fatty acids and omegas. The Grahams Natural Alternativesteam recommend their mega oilto heal your body from the inside out.

Regular exercise. Doing as little as 30 minutes of exercise a day can improve your mental and physical health just remember to wash the sweat off any break out zones to avoid a flare out up when you can home.

Topical treatments will work best if you combine all of the tips above, but our fave is Grahams Natural Psoriasis Cream, which has been scientifically formulated to treat psoriasis naturally.

See more here:
Psoriasis Be Gone: The Diet, Activities & Ointments You Need To Get Glowing Skin - KIIS1065

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Back pain could be caused by sleeping in the wrong position, having bad posture, or even by having a minor injury.

In most cases, back pain isnt anything to worry about, and itll get better by itself within a few weeks or months.

One of the easiest ways to limit your chances of backache is to add red grapes to your diet, according to ChiroCare of Florida's chiropractor Dr Michael Levine.

Grapes contain an antioxidant-like compound known as resveratrol, which helps to relieve back pain.

READ MORE: Lower back pain - the signs your pain could be something more serious

"The powerful compound present in red grapes, resveratrol, has gained popularity thanks to its antioxidant properties.

"But, resveratrol can also help block enzymes that contribute to tissue degeneration, which can lead to cartilage damage, and subsequently lead to back pain.

"Other foods rich in resveratrol include raspberries, cranberries, and red wine."

Other than red grapes, you could also lower your risk of back pain by drinking green tea.

Read this article:
Back pain - the best fruit to protect your spine and prevent lower backache - Express

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When it comes to bodybuilding, diet and nutrition is one of the key elements that will make or break a good physique. You can train all you want but without the right diet it wont add up to much. So it makes sense that a wide variety of diets try to make claim as the best nutritional option in bodybuilding. But are these simply passing trends? In our latest GI Exclusive interview, Evan Centopani explains why trend diets can be a problem for bodybuilders looking to sculpt the perfect physique.

Evan Centopani is a bodybuilder that has a great interest in perfecting nutrition. So much so that he publishes regular YouTube videos breaking down details on how to eat right. He even provides cooking recipes and how-tos to help bodybuilders expand their diets while staying on point.

So during our conversation with Evan we wanted to get his thoughts on the recent trends of diets hitting the bodybuilding community. Namely the big three that seem to get talked about a lot right now the keto diet, the carnivor diet, and the vegan diet. Each of these eating philosophies exist well beyond bodybuilding. But they are also taking hold in the sport as well. Is there something about these diets that actually help bolster a bodybuilding lifestyle? Or are they just trends for people seeking the next quick fix to make bodybuilding nutrition easier?

Evan Centopani can relate the closest to the keto diet. Hes tried it before himself and had some great results. But he also warns of what happens if you start to break out of that diet. He had some issues transitioning back into a normal diet causing some frustrating setbacks in his physique.

When it comes to the bigger picture Centopani believes that most of these diets cant make up for the tried and true formula of having a balanced diet. We are biologically omnivores its what best suits us to get the vitamins, nutritionist, and energy we need to function. Each body is different and requires a fine tuning of what works best to build the best physique. Sticking strictly to any of these diet rules could ultimately do more harm than good when it comes to your physique.

Centopani does make one exception when it comes to veganism. If a person refuses to eat anything made from meat because of moral grounds on animal life, thats that persons agenda. That goes beyond health and bodybuilding. A persons moral belief should be respected.

If you want to see Evan Centopanis full response, check out our latest GI Exclusive interview segment above.

See the original post:
Evan Centopani: The Problem With Fad Diets In Bodybuilding - generationiron.com

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The consumption of fruit juice for young children has long remained controversial. In 2017, the American Academy of Pediatrics (AAP), updated their guidelines on fruit juice for the first time in 16 years. The new guidelines state that, overall, small amounts of the drink in moderation is fine for older kids, but its not a good substitute for fresh fruit. Now, however, one study is saying that the consumption of 100% fresh fruit juice in the preschool years may lead to a healthier diet later on.

The study, conducted by researchers from Boston University and published online at BMC Nutrition, looked at data from 100 children enrolled in the Framingham Childrens Study at 36years of age and subsequently followed them for 10years afterward. The researchers collected data annually from families, which consisted of multiple sets of 3-day diet records of the kids. They also tracked the kids height and weight through the years.

The study found that preschoolers who consumed 100 percent fruit juice were associated with higher intakes of whole fruit and had better diet quality through childhood and into adolescence. Preschoolers who consumed more fruit juice (one cup or more a day) in the early years of childhood in this study also consumed more whole fruit at the same time and continued to consume more whole fruit into adolescence. On the other hand, preschoolers who consumed less than half a cup of 100 percent fruit juice as preschoolers, were more likely to not consume whole fruit later on. The researchers also didnt find an association between fruit juice consumption and BMI change throughout childhood.

The current results suggest that the nutritional benefits of moderate intakes of fruit juice (above current recommendations) during early childhood are not accompanied by excessive weight gain. Therefore, these results provide no support for the recommendation to eliminate 100% fruit juice from federal child nutrition programs, the study states. These findings are consistent with and extend the results of previous cross-sectional studies of the association between 100% fruit juice consumption and diet quality.

The study, in contradicting the AAP guidelines, questions whether there may be a gap in evidence. However, according to pediatrician Dina DiMaggio, MD, parents are better off following AAP guidelines until there is more information. This is interesting data, albeit it is one small study, in favor of giving children fruit juice. The AAP states that fruit juice contains empty calories, can lead to obesity and can also cause cavities, which makes sense, she tells The Bump. I think most pediatricians will still recommend fruit juice in limited amounts until further research is done.

See the original post:
Preschoolers Who Drink 100% Fruit Juice May Have Healthier Diets - The Bump

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Health & Welfare

Monday, 8 June 2020 Dr. Tore Seternes Dr. Gunhild S. Johansson Iselin Evje, M.Sc. Dr. Ragnar L. Olsen

The marine fatty acids EPA (docosahexaenoic acid) and docosahexaenoic acid (DHA) are important for both human and fish health. Together with other polyunsaturated fatty acids, they serve several important biological functions. They are building blocks of all cell membranes, regulate gene expression and are precursors of a wide range of bioactive substances that regulate inflammation and physiological processes.

The total omega-3 PUFA (polyunsaturated fatty acids) dietary requirement of salmonids including -linolenic acids (ALA), EPA and DHA, has been reported to range from 1 to 2.5 percent of the diet, depending on the species and experimental conditions. Studies determining the minimum requirement of omega-3 PUFA have been based mainly on fish growth and survival, but fatty liver, histological changes in intestine, fin erosion, gill bleeding, deformed back bone, reduced reproduction and shock syndrome have also been reported as a consequence of low n-3 PUFA in feed. PUFAs also can influence the immune system and responses in Atlantic salmon.

Several studies have documented the fate of EPA and DHA in salmon tissues such as muscle, and to a lower extent in blood and other tissues, after feeding with low or moderate amounts of these fatty acids. Atlantic salmon possess all the enzymes necessary to produce DHA from -linolenic acid, but a previous study on Atlantic salmon in freshwater indicate that the requirements of salmon for EPA and DHA at the tissue level cannot be completely fulfilled by dietary -linolenic acid. Very few studies have to our knowledge been carried out on the effects of including high levels LC-PUFA in feed to fish.

This article adapted and summarized from the original (T. Seternes et al., 2020. The level of eicosapentaenoic acid (EPA), but not docosahexaenoic acid (DHA), in blood of Atlantic salmon (Salmo salarL.) is related to formulation and concentration of EPA or DHA in feed. Aquaculture 526, 15 September 2020, 735407) reports on a study that investigated how the concentration of PUFA in blood and muscle of Atlantic salmon (Salmo salar) changed when fed four diets containing very different amounts of LC-PUFA in fresh water for 84 days.

This study was funded by the UiT The Arctic University of Norway, Norway. BioMar AS donated basic non-coated pellets for the experiment. Omega-3 concentrates used in the experiment was a kind gift from Epax AS (now FMC Health and Nutrition).

Atlantic salmon (Aqua gen Q-TRL strain) reared on a commercial diet to an average weight of 50 grams were provided by Havbruksstasjonen AS in Troms. The fish were kept in circular 300-liter tanks at Havbruksstasjonen with continuous flow of fresh water. The water temperature was about 4 degrees-C 10 days prior to the start, and was gradually increased to and kept at 10 degrees-C throughout the experiment. The fish were kept under constant 24:0 hours light:dark conditions and fed ad libitum for 6 hours per day. Water temperature, fish appetite, behavior and mortality were checked daily, while oxygen saturation was checked weekly. The fish displayed no sign of disease or mortality at the start of the experiment.

Prior to the start of the experiment a total of 610 fish were sorted and divided in four different groups of 150 fish in each except for group 1 that had 160 fish. At day zero, 10 fish were sacrificed from group 1 for registration of mean length and weight.

Non-coated experimental pellets of 3 mm were formulated and manufactured by BioMar AS, Trondheim, Norway, and fat coating of the pellets was done by Nofima AS, Bergen. Four experimental diets were prepared by adding different oils or mixtures of oils with different fatty acid composition to the pellets. The following oils were added to the feed: rapeseed oil (RO), anchoveta oil (AO), a mixture of rapeseed and anchoveta oil 60:40 (RO/AO) and an omega-3 concentrate in TG form (EPA/DHA). The amount of oil coated on the pellet was kept the same for all diets and the total fat content of the formulated pellets became approximately 20 percent. To ensure appetite and similar taste of pellets with different fatty acid composition, the pellets contained 2 percent krill meal.

For detailed information on the experimental design, diets and the feeding trial; sampling and sample preparation; fatty acid composition analyses; histology; and statistical analyses, please refer to the original publication.

We fed Atlantic salmon in the freshwater phase four diets with different fatty acid composition for a period of almost three months. The total EPA/DHA content in the oil fraction of the different diets ranged from 4.2 percent in the rapeseed oil diet formulation to 48.4 percent in the EPA/DHA diet concentrate formulation while the total omega-3 content in the oils, including ALA and DPA were from 13.9 percent to 53.8 percent.

The fish in all our groups through the experiment showed no mortality and good growth (Fig. 1). There were no significant differences in weight gain among the fish in the different diet groups demonstrating that the appetite was good and that the different oil combination in the feed did not affect the eating behavior of the fish.

The total biomass of all fish in all groups was measured at day 10 (n = 600) and at day 60 (n = 440) of the experiment. The total biomass showed an increase in the total weight of all feeding groups, from an average of 6 kg at day 10 to 14 kg at day 60. The average weight per fish, calculated from the measured biomass, was 45 grams at day 10. At day 60 the average weight per fish was 130 grams in the RO-diet and RO/AO-diet groups, and 117 grams in the EPA/DHA diet group.

Other authors have reported that high concentrations of LC-PUFA (25.2 percent) in the feed may inhibit growth of large Atlantic salmon in saltwater. We did not however observe significant reduced growth when feeding a diet containing EPA/DHA concentrate, and this may be due to the small size of the fish (50 to 150 grams). This is in line with the results reported by other researchers who included 41.8 percent LC-PUFA in diets to juvenile salmon.

The specific growth rate (SGR) from day 10 to day 60 was calculated to 1.49 in the RO diet group, 1.34 in the AO diet and EPA/DHA diet groups, and 1.44 in the RO/AO diet group. There were no statistically significant differences in weight gain between the different feeding groups. The body weight was registered for all fish sampled at all time points (n = 10) during the course of the study. At day 84 the fish fed a diet containing anchoveta oil had the lowest average mean weight of 150.3 21.7 grams, while the fish fed a diet with rapeseed oil had the highest average mean weight of 168.1 36 grams. However, there were no statistically significant differences in mean weight between the different feed groups at day 84.

The intestines of the sampled fish were checked at all time points and histopathological slides were made from the midsection of the distal gut. The histology showed only minor or no sign of inflammation or other types of damage to the intestinal tissues in the hind gut, demonstrating that the different oil blends in the feed were well tolerated by the salmon in our experiment.

During the first three weeks of the study, there was a rapid increase in the proportion of EPA in the blood of the groups fed the diets with EPA/DHA concentrate and anchoveta oil (Fig. 2). The percentage of EPA in blood increased significantly from 6.4 0.4 percent at day 0 to 19.5 0.8 percent at day 21 in the group fed with the diet containing EPA/DHA concentrate, and to 12.4 0.5 percent in the group fed the AO diet, respectively. EPA remained at approximately these levels for the rest of the study.

In the salmon fed EPA/DHA and anchoveta oil diets, an increase in the proportion of EPA in the muscle tissue was observed throughout the experiment, from 4.8 percent at day 0, to 9.3 percent at day 21, and up to 18.5 percent at day 84 in the former group. In the group fed the AO diet, EPA increased from 4.8 percent at day 0 to 9.1 percent at day 84. In the group fed the rapeseed oil diet the proportion of EPA in the muscle decreased, from 4.8 percent at day 0 to 2.0 percent at day 84. The proportion of DHA in the muscle tissue was stable in the group fed the EPA/DHA diet and remained at approximately 28 percent throughout the feed trial, while it was reduced to approximately 22 percent for the AO diet group at the end on day 84.

The high concentrations of DHA in the blood throughout the experimental period in all feeding groups independent of the concentration in the feed confirm that the main lipid class is phospholipids. These results are in line with several previously published works and demonstrate that this fatty acid is selectively retained in phospholipids even when only minor amounts are present in the feed.

The amount of EPA on the other hand appeared much less regulated. When a relatively high concentration was present in the feed such as in RO/AO diet group (10 percent), AO diet group (13.5 percent) and EPA/DHA diet group (27 percent), the blood level seemed to reflect the level in the feed. However, when a small amount is in the feed as it is in the RO diet group (1.8 percent), blood concentration is mobilized to or retained at about 5 percent during the experimental period. A different saturation level of EPA in the blood cells dependent on feed formulation may be of great importance for the biological functions of EPA in blood cells of fish.

Our study confirms that the amount of DHA is mobilized to or retained at a high level in the blood even when only small amounts are included in the feed. The level of EPA in the blood on the other hand reflected to a large degree the amount present in the diet. However, when only minor amounts were found in the feed it appeared that EPA is concentrated in the blood. The amounts of DHA and EPA in the muscle tissue during the experimental period reflected the concentrations found in the diets suggesting deposition of triglycerides in the muscle.

References available from the original publication.

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Effect of juvenile Atlantic salmon diets with different levels of PUFAs - aquaculturealliance.org

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With the easy availability of health-related information on the internet, it has become easy to get confused. Today, people have become more conscious about their health than ever.

Many of them are keeping themselves fit by following the balanced diet hacks and tips present on the internet. But this has given birth to lots of fake information and misconceptions about health and wellness. Therefore, it becomes important to consult a health expert who is qualified and can provide the right information, which is practical and logical, rather than sensational.

Today, were going to have a look at the inspirational life of Dietitian Lavleen Kaur from Chandigarh who is changing the way people think about dieting.

Dr. Lavleen Kaur is an award-winning dietitian, clinical nutritionist, and a lifestyle coach who is changing the lives of hundreds and thousands of people around the world. With over 10 years of experience in the industry, she currently provides personalized programs to clients and patients across the world through a mobile app and her clinic.

She founded the clinic Diet Insight in Chandigarh in the year 2014 on the idea of helping people realize the power of food and if the intake of can help heal prevailing lifestyle disorders like diabetes, cholesterol, hypertension, thyroid and PCOD.

She holds a masters in Food and Nutrition. Also, she completed her post-graduation in Health and Family Welfare from Punjab University. In just six years of starting her clinic, she has had over 10,000 satisfied clients from all corners of the world. Her coaching is purely based on balanced healthy food and nutrition. She believes in creating a healthy lifestyle rather than promoting quick weight loss diets, pills or use of supplements.

Through her Diet Insight Clinic, she provides various programs for patients. From common problems like weight loss, weight gain, to specific issues like kids nourishment, pre-wedding, and pregnancy care, she provides loads of personalized diet plans. Further, she posts simple and entertaining videos on Facebook and YouTube to educate the masses about various diet tips in a fun way. This helps her to connect and engage with the audience on a personal level.

She has won many accolades and awards recently for her impeccable work in the field of diet and nutrition. One such recent award is the Most Promising Youngest Dietitian by International Healthcare Awards, Malaysia, in the year 2016. She received the honors from the Bollywood diva Kareena Kapoor Khan.

Lavleen Kaur knows well how to handle her professional and personal life. Her mobile app and online consultation process gave her an ample amount of time to spend with her family and children. She is a mother while at home and a head dietitian as well as an entrepreneur when in the clinic.

Being a lifestyle coach, she also gets to interact with people who need assistance in maintaining their overall wellness. Under her Therapeutic Program, she gives consultation to special types of groups of people who are having diabetes, thyroid, or blood pressure.

Kaur handles her patients with extra care and in a professional approach. Her clients become a part of her family. She has a small team of professionally qualified dietitians and nutritionists who are available to assist people throughout their journey with them and keep them constantly motivated and goal-oriented.

In todays era, there are many dietitians and nutritionists making claims of quick and easy methods of weight loss and taking advantage of peoples emotions. While a person may lose weight following these fad diets, not only these methods are dangerous in the long run, but they deprive you of the food thats in your kitchen that your ancestors have been eating since decades. This is where Kaur steps in and educate the people to follow a diet that is sustainable. She is known for her dietary advice that does not feel like being on a diet, because there are no restrictions. She focuses on lifestyle change measures rather than counting the calories!

With her special guidance program, she helps patients to overcome such problems or diseases with the help of real food that is easily available in Indian kitchens. Her clients get results gradually as she focuses on identifying the root cause rather than suppressing the symptoms. However, the results stay permanent since no quick fixes are used. She believes that to lead a healthy lifestyle, you must focus on four aspects. These are stress, sleep, water intake, and exercise. If anyone of these is an imbalance, youre not going to see the results youre aiming for your health.

The impact of her videos on social media is incredible. People feel so connected with her that they call in just to hear her voice and give her blessings for the work she is doing. When asked on what has been her biggest achievements, Lavleens humble response was I get my reward every day when I feel the happiness of my women clients who conceive naturally, when I see my patients drop medicines, and when I see my clients spreading the learnings further in their community.

The award-winning dietitian is one of the most trusted dietitians in North India. We believe this trust comes from the connection that she is able to build with people and feel their worries. As an entrepreneur, she is trying to expand her reach to the global audience especially Indians abroad via the mobile app Diet Insight, which makes it possible for anyone from anywhere to connect with her and her team to get the advice that matters.

Link:
Lavleen Kaur, an award-winning Dietitian, Lifestyle Coach transforming lives through her unique dietary advice - The Statesman

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- The PREDICT Studies reveal multiple factors ranging from gut microbes, blood sugar, fat and insulin levels to exercise and sleep impact an individual's ability to achieve optimal metabolic health.

- Even identical twins respond differently to the same food; identical twins share only a third of their gut microbes.

- This ongoing study has shown that dietary inflammation varies up to ten fold in healthy adults.

- Results point to the need for personalized eating plans to sustainably combat weight and health challenges, setting the stage for artificial intelligence (AI) to help people manage their health by choosing foods that work optimally with their biology.

- ZOE, the sponsor of the study, is launching a test kit using this science to help people achieve their healthiest weight, by profiling their unique gut microbes and inflammation after meals and using AI to create a personalized eating plan.

BOSTON and LONDON, June 12,2020 /PRNewswire/ -- Health science company ZOE announced today the first published results from PREDICT, the largest ongoing nutritional study of its kind. The results, published in Nature Medicine and abstracts shared at the American Society of Nutrition show a wide range of inflammation responses after eating, even amongst apparently healthy people. Dietary inflammation is linked with increased risk for conditions such as heart disease, type 2 diabetes and obesity. The study suggests improved weight management and health could be achieved by eating food that are personalized to reduce dietary inflammation.

Professor Tim Spector, Scientific Co-founder of ZOE Health (PRNewsfoto/ZOE Health)

ZOE will launch a new test kit and app in July that uses AI to develop personalized eating plans based on a person's unique gut microbes and dietary inflammation. They have launched today a waitlist for customers eager to access the new kit.

"When it comes to weight, we've traditionally put a huge emphasis on factors we have no control over, like genetics," said Tim Spector, MD FRCP FRSB, scientific co-founder of ZOE, senior researcher of the PREDICT study and Professor of Genetic Epidemiology, King's College London, UK. "The fact is, while genetics plays a role, there are many more important factors that impact an individual's response to food and maintenance of a healthy metabolism. This study shows that achieving a healthy weight requires a scientific approach to eating that takes into account an individual's unique biology."

Study Details

Led by Professor Tim Spector and his team at King's College London and ZOE, in collaboration with Massachusetts General Hospital and additional researchers in the US, UK, Italy, Spain and Sweden,* the PREDICT-1 study recruited participants across the UK and the US. This consisted of 1,103 subjects including 660 identical and non-identical twins from theTwinsUKcohort. The study measured a wide range of markers from blood glucose, fat and insulin levels to exercise, sleep and gut bacteria (microbiome).

Every PREDICT participant attended a full hospital day at the start of the study for detailed blood measurements and testing of responses after eating set meals with carefully controlled calorie, fat, protein, carbohydrate and fiber content. They then carried out the rest of the study at home, eating a schedule of set meals and their own free choice of foods.

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Participants wore a continuous glucose monitor and activity tracker throughout the duration of the study, took finger prick blood samples to monitor blood fat levels and collected stool samples for microbiome analysis.

Despite wide variation in nutritional responses between participants, results from identical meals eaten on different days showed that individual responses to the same foods were remarkably consistent for each person.Raised levels of blood sugar and blood fat can lead to inflammatory responses via oxidative stress and lipoprotein remodelling.

"When we looked at blood sugar and fat levels across participants who ate the same meal, we could see up to ten times difference in their bodies' response," said Andrew T. Chan, MD, MPH, at Massachusetts General Hospital and Professor at Harvard Medical School. "Many people who would traditionally be viewed as healthy, showed real signs of metabolic stress after eating certain foods. By using AI to predict responses to these meals, we're able to identify a combination of foods for an individual that could reduce potentially harmful inflammatory processes that have been linked to obesity, heart disease, diabetes, fatty liver, and cancer."

PREDICT-1 study results showed:

The ZOE plan: HarnessingAI for Better Health

Using this ongoing research, the ZOE team in partnership with scientists around the world has developed a new personalized eating plan that will help you hit your healthiest weight by reducing dietary inflammation and supporting your gut. This is not a diet or calorie restriction plan. The at home test kit is based on the novel tests developed for this study but easy to use and offers insights into your unique gut microbes and dietary inflammation. Once you've tested your body, you'll be given yourinsights and a personalized program to reduce dietary inflammation and boost healthy gut microbes. ZOE's AI powered app makes following the plan easy and offers personalized scores to a large number of foods, delicious recipes and insights that teach you clever ways to continue to eat the foods you love.

The ZOE plan is currently accepting people to its 20,000 strong waitlist and will be available to early applicants this July. Register to apply here: joinzoe.com/signup.

The company is also the creator of the COVID Symptom Study app, which uses AI and symptom data to predict the spread of COVID-19 in real-time. The app has 4 million users globally, with multiple scientific papers in journals such as Science and Nature Medicine. Data from the COVID Symptom Study app confirms that people who are obese are more likely to end up in hospital with COVID-19. People living with diabetes, cancer and heart disease are also at increased risk of hospitalisation. Public health efforts are increasingly focused on reducing the health impacts of many conditions associated with poor nutrition and being overweight, including COVID-19.

About the PREDICT Studies

The PREDICT (Personalized REsponses to Dietary Composition Trial) studies are the world's largest ongoing program of nutrition research. This program of research exists to understand the role of personalized nutrition and the gut microbiome to solve complex, food related health issues including chronic disease and metabolic syndrome. The studies are led by ZOE in collaboration with researchers and scientists at Massachusetts General Hospital, Harvard Medical School, Stanford Medicine, Tufts University and King's College London.

PREDICT 1: The study included 1,103 U.K. and US participants including identical twins to understand the role of genetics and the microbiome in personal nutrition. Forthcoming scientific papers include findings on the factors that contribute to hunger and energy lulls, and post-meal fat response and its influence on dietary inflammation.

PREDICT 2: Studied 1,100 US participants and recently completed in March 2020. This study included complex microbiome profiling which has led to the discovery of a specific microbe that may determine your ability to metabolize food better. Initial findings will be published later in the year.

The next stage of the PREDICT studies will be announced soon.

About ZOE

ZOE is a health science company using data-driven research to tackle the world's health issues. By using artificial intelligence combined with digital technologies like mobile phones, ZOE enables large-scale scientific studies to tackle issues like COVID-19, dietary inflammation and the impact of nutrition on health.

Located in London and Boston, ZOE was founded by Professor Tim Spector of King's College London, machine learning leader Jonathan Wolf and entrepreneur George Hadjigeorgiou. ZOE has carried out the largest nutritional studies of their kind in the world, runs the COVID Symptom Study app with 4 million users around the world, and was named one of the Deloitte Fast 50 Rising Stars in 2019 for the company's contribution to science enabled by technology and machine learning.

For more information on ZOE's mission and science visit joinzoe.com. Find us on Instagram @ZOE.

About King's College London

King's College London is one of the top 10 UK universities in the world (QS World University Rankings, 2018/19) and among the oldest in England. King's has more than 31,000 students (including more than 12,800 postgraduates) from some 150 countries worldwide, and some 8,500 staff.

King's has an outstanding reputation for world-class teaching and cutting-edge research. In the 2014 Research Excellence Framework (REF), eighty-four per cent of research at King's was deemed 'world-leading' or 'internationally excellent' (3* and 4*).

Since our foundation, King's students and staff have dedicated themselves in the service of society. King's will continue to focus on world-leading education, research and service, and will have an increasingly proactive role to play in a more interconnected, complex world. Visit our website to find out more about Vision 2029, King's strategic vision for the next 12 years to 2029, which will be the 200th anniversary of the founding of the university.

World-changing ideas. Life-changing impact. kcl.ac.uk

Notes:

*Collaborators on the PREDICT-1 study are from:

Contact Information:

UK: Eleanor Griffiths: +44 (0)7950 335916 eleanor@joinzoe.com

US: Judy Welage: +1 917 697 9838 judy.welage@rumandco.nyc

The ZOE app and insights report (PRNewsfoto/ZOE Health)

ZOE Health, http://www.joinzoe.com (PRNewsfoto/ZOE Health)

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Landmark Study Published in Nature Medicine and Presented at the American Society of Nutrition Shows Dietary Inflammation Varies Dramatically Among...

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